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Ice cream slurry and preparation method thereof

A technology for ice cream and slurry, applied in the field of ice cream slurry and its preparation, can solve the problems of short shelf life of ice cream mash, restricted sales areas and customer stocking, poor flavor of ice cream powder, etc., and achieves uniform product state and no stratification. The effect of water separation and small degree of denaturation

Active Publication Date: 2014-04-16
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defects of poor flavor of ice cream powder and short shelf life of existing ice cream milk slurry, which limits sales areas and customer stocking, and provides an ice cream slurry with long shelf life, delicate taste and outstanding flavor and its preparation method

Method used

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  • Ice cream slurry and preparation method thereof
  • Ice cream slurry and preparation method thereof
  • Ice cream slurry and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Ingredients: 10% whole milk powder, 6% whey powder, 2% cream, 1% corn syrup, 10% white sugar, 0.1% mono- and diglyceride fatty acid esters, 0.1% carrageenan, 0.1% essence, water 70.7%;

[0034] Preparation:

[0035] (1) Heat the water to 30-40°C, stir and add whole milk powder, whey powder, cream, and corn syrup at the same time, continue to heat up the solution to 60°C after completely dissolving, add mono- and diglyceride fatty acid esters, Mix carrageenan and white sugar evenly, add slowly, and keep the agitator running, so that the solution is evenly mixed and no particles are completely dissolved;

[0036] (2) Keep the temperature of the mixed solution at 60°C for homogenization, the homogenization pressure is 150bar for the first stage and 50bar for the second stage;

[0037] (3) After homogenization, the material is sterilized at 110°C for 10s, then cooled to 15°C by a cold and heat exchanger, and then pumped to a sterile tank;

[0038] ④ Aseptic filling, the ...

Embodiment 2

[0040] Raw materials: 8% whole milk powder, 7% whey powder, 5% cream, 1% fructose syrup, 10% white sugar, 0.3% phospholipid, 0.3% gelatin, 0.1% essence, 60.3% water;

[0041] Preparation:

[0042] (1) Heat the water to 30°C, stir and add whole milk powder, whey powder, cream, fructose syrup at the same time, continue to heat up the solution to 70°C after complete dissolution, mix phospholipids, gelatin and white sugar evenly, Add slowly, and keep the agitator running to make the solution mix evenly without particles;

[0043] (2) Keep the temperature of the mixed solution at 70°C for homogenization, the homogenization pressure is 160bar for the first stage and 40bar for the second stage;

[0044] (3) After homogenization, the material is sterilized at 130°C for 10s, then cooled to 15°C by a cold and heat exchanger, and pumped to a sterile tank;

[0045] ④ Aseptic filling, the finished product after filling is put into the cold storage for storage.

Embodiment 3

[0047] Ingredients: 11.5% whole milk powder, 4% whey powder, 5% cream, 3% glucose syrup, 9% white sugar, 0.4% mono- and diglyceride fatty acid esters, 0.4% carrageenan, 0.1% essence, water 66.6%;

[0048] Preparation:

[0049] (1) Heat the water to 30°C, stir and add whole milk powder, whey powder, cream, and glucose syrup at the same time, continue to heat up the solution to 70°C after completely dissolving, add mono- and diglyceride fatty acid esters, carrageenan Mix evenly with white sugar, add slowly, keep the agitator running, so that the solution is evenly mixed without particles;

[0050] (2) Keep the temperature of the mixed solution at 65°C for homogenization, the homogenization pressure is 160bar for the first stage and 40bar for the second stage;

[0051] (3) After homogenization, the material is sterilized at 120°C for 15s, then cooled to 10°C by a cold and heat exchanger, and then pumped to a sterile tank;

[0052] ④ Aseptic filling, the finished product after ...

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Abstract

The invention discloses ice cream slurry and a preparation method thereof. The ice cream slurry comprises the following raw materials in percentage by mass: 2-8% of milk fat, 8-16% of lactoprotein, 5-25% of sweetening agent, 0.1-1% of emulsifier, 0.1-1% of thickening agent and water. The preparation method comprises the following steps: mixing the raw materials, namely uniformly mixing the milk fat, the lactoprotein, the sweetening agent except white granulated sugar and water at a temperature of 30-40 DEG C, heating up to 60-70 DEG C to obtain a solution A, and uniformly mixing the solution A with the emulsifier, the thickening agent and the white granulated sugar to completely dissolve all raw materials; carrying out secondary homogenization; sterilizing at a sterilizing temperature of 110-130 DEG C for 10-30 seconds; cooling; and carrying out sterile filling to obtain the ice cream slurry. The ice cream slurry disclosed by the preparation method disclosed by the invention is long in quality guarantee period, convenient to use, uniform in product state, free of layering or bleeding phenomenon, excellent in flavor and fragrance and capable of ensuring delicate taste and fresh flavor of ice cream.

Description

technical field [0001] The invention relates to an ice cream slurry and a preparation method thereof. Background technique [0002] Ice cream is a traditional frozen drink. The earliest production of ice cream was made by adding milk to white sugar and freezing it in the refrigerator. Later, it was produced on an industrialized production line. Soft ice cream appears in people's life. The ice cream that is produced and sold now uses mostly ice cream powder or ice cream milk as raw materials. Because the ice cream powder is spray-dried at high temperature, the flavor and taste of the product will not be good. However, it is stored and transported at room temperature and has a shelf life of several months. ; And the ice cream slurry currently sold in the market is easy to use, delicate in taste, and outstanding in flavor, but most of them are stored in cold storage with a shelf life of about 10 days. Due to the high storage conditions, it is not convenient for long-distance t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/04A23G9/32A23G9/34
Inventor 石春权莫蓓红郑远荣焦晶凯刘振民朱培孙颜君凌勇飚
Owner BRIGHT DAIRY & FOOD CO LTD
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