Method of using low frequency ultrasonic-assisted quick-freezing technology for regulating granular sizes of ice crystals in ice cream

A particle size, ultrasonic technology, applied in frozen sweets, food science, applications, etc., can solve the problems of thicker ice crystal particles, high sublimation heat, etc., and achieve the effect of improving stability, quality, and expansion rate

Active Publication Date: 2013-12-18
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the air on the surface of ice crystals is controlled by the heat of sublimation from ice to water vapor, it is precisely because the heat of sublimation from ice to water vapor is particularly large that it limits the tendency of ice crystal particles in ice cream to become thicker to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Low-frequency and low-power ultrasonic-assisted quick-freezing regulates the size of ice crystal particles in ice cream

[0027] Take 10 parts of whole milk powder, 5 parts of 36% fresh cream, 1 part of unsalted butter, 10 parts of white sugar, 3 parts of maltose, 0.2 parts of compound emulsion stabilizer, 50 parts of milk, 0.5 parts of locust bean gum, triglycerin 0.01 part of monostearate, 0.01 part of milk essence. The ice cream raw material slurry was prepared by mixing and heating in a water bath at 60°C. Then perform two-stage homogenization, the homogeneous pressure is 20MPa for the first stage and 10MPa for the second stage. Again, sterilize at 85°C for 30s, and age at 4°C for 6h. The ice cream slurry is poured into the ice cream machine, frozen for 8 minutes, and discharged at a temperature of -6°C, and poured into the mold. Put the prepared ice cream into a low-frequency ultrasonic quick freezer, the frequency is 20KHz, the power is 100W, and the...

Embodiment 2

[0028] Example 2: Low-frequency and medium-power ultrasonic-assisted quick-freezing regulates the size of ice crystal particles in ice cream

[0029] Take 15 parts of whole milk powder, 6 parts of 36% fresh cream, 3 parts of unsalted butter, 10 parts of white sugar, 5 parts of maltose, 0.6 parts of compound emulsion stabilizer, 60 parts of milk, 1.3 parts of locust bean gum, triglycerin 0.05 part of monostearate, 0.05 part of milk essence. The ice cream raw material slurry was prepared by mixing and heating in a water bath at 60°C. Then perform two-stage homogenization, the homogeneous pressure is 20MPa for the first stage and 10MPa for the second stage. Again, sterilize at 85°C for 30s, and age at 4°C for 6h. The ice cream slurry is poured into the ice cream machine, frozen for 10 minutes, and discharged at a temperature of -6°C, and poured into the mold. Put the prepared ice cream into a low-frequency ultrasonic quick freezer, the frequency is 30KHz, the power is 150W, an...

Embodiment 3

[0030] Example 3: Low-frequency, high-power ultrasonic-assisted quick-freezing regulates the size of ice crystal particles in ice cream

[0031] Take 18 parts of whole milk powder, 8 parts of 36% fresh cream, 5 parts of unsalted butter, 15 parts of white sugar, 8 parts of maltose, 1.0 parts of compound emulsion stabilizer, 65 parts of milk, 2 parts of locust bean gum, triglycerin 0.08 part of monostearate, 0.08 part of milk essence. The ice cream raw material slurry was prepared by mixing and heating in a water bath at 60°C. Then perform two-stage homogenization, the homogeneous pressure is 20MPa for the first stage and 10MPa for the second stage. Again, sterilize at 85°C for 30s, and age at 4°C for 6h. The ice cream slurry is poured into the ice cream machine, frozen for 12 minutes, and discharged at a temperature of -6°C, and poured into the mold. Put the prepared ice cream into a low-frequency ultrasonic quick freezer with a frequency of 30KHz, a power of 200W, and a tim...

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PUM

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Abstract

The invention provides a method of using a low frequency ultrasonic-assisted quick-freezing technology for regulating the granular sizes of ice crystals in ice cream, and belongs to the field of frozen drink processing. According to the method, whole milk powder, 36% fresh butter, salt-free butter, white granulated sugar, malt sugar, composite emulsion stabilizers, milk, locust bean gum, tripolyglycerol monostearates and milk flavors are mixed according to a certain proportion, heated, homogenized, sterilized, aged and frozen; then, the low frequency ultrasonic-assisted quick-freezing technology is used for regulating the granular sizes of the ice crystals in the ice cream to obtain the ice cream. According to the method of using the low frequency ultrasonic-assisted quick-freezing technology for regulating the granular sizes of the ice crystals in the ice cream, the obtained ice cream has the advantages of being low in granularity of the ice crystals (the granularity ranges from 20 micrometers to 36 micrometers), rich in nutrient, stable in quality, and long in shelf life; the low frequency ultrasonic-assisted quick-freezing technology is used, therefore, the granular sizes of the ice crystals in the ice cream are regulated, the hardening time of the ice cream is shortened, work efficiency is improved, energy consumption is reduced, and the ice cream tastes fine and smooth.

Description

technical field [0001] A method for controlling the particle size of ice cream ice crystals assisted by low-frequency ultrasonic-assisted quick-freezing. A high-quality ice cream drink relates to an ultrasonic-assisted quick-freezing process and belongs to the field of frozen drink processing. Background technique [0002] Ice cream is made of water, dairy products, sweeteners and edible oils as the main raw materials, and food additives such as emulsifiers and thickeners are added. After mixing, sterilization, homogenization, aging, freezing and hardening processes, the volume of the package is expanded. Frozen drinks. Ice cream is not only because it contains a variety of nutrients needed by the human body, but also because of its delicate appearance and good taste, it is loved by many consumers and is very popular in different seasons. In particular, its delicate and cool taste makes it a good choice for cooling off in summer. Ice cream contains carbohydrates, fats, pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/20A23G9/14A23G9/32
Inventor 王少军张慜王丽萍王维琴陈卉卉
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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