Method for increasing freezing speed and quality of ice creams through double-point variable-intensity ultrasonic waves

A technology of freezing speed and ultrasonic waves, which is applied in frozen sweets, food science, applications, etc., can solve the problems of not fundamentally controlling the number, size and distribution of ice crystals, not being able to fully utilize the cavitation effect of ultrasonic waves, and not being able to effectively stimulate crystallization, etc. Achieve the effects of shortening the freezing time, obvious seasoning effect and small ice crystals

Active Publication Date: 2014-12-10
SOUTH CHINA UNIV OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Chinese patent ZL201310438305.6 discloses a method for adjusting the size of ice crystals in ice cream with low-intensity ultrasonic-assisted quick freezing, but this patent only uses low-intensity ultrasonic waves near the starting point of crystallization, and does not select according to the characteristics of ice crystal formation in ice cream More suitable ultrasonic treatment conditions and locations
[0011] (1) The traditional method continuously optimizes the ingredients and only stays at the chemical level to one-sidedly solve the problem of expansion rate and ice crystal size, and does not fundamentally control the number, size and distribution of ice crystals
[0012] (2) The traditional method consumes a lot of energy and takes a long time
[0013] (3) Ultrasound is used at a single point, and the utilization rate of ultrasonic equipment is low
And the cavitation effect of ultrasonic waves cannot be fully utilized
If the intensity is low, crystallization cannot be effectively stimulated; if the intensity is high, heat will be generated during the growth of crystal nuclei, affecting the entire freezing process

Method used

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  • Method for increasing freezing speed and quality of ice creams through double-point variable-intensity ultrasonic waves
  • Method for increasing freezing speed and quality of ice creams through double-point variable-intensity ultrasonic waves
  • Method for increasing freezing speed and quality of ice creams through double-point variable-intensity ultrasonic waves

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Embodiment 1

[0038] figure 1 A schematic diagram of the processing apparatus used in this example. Such as figure 1 As shown, it includes a motor 1, an ultrasonic treatment tank 2, a circulating refrigerant outlet 3, an ice cream freezing chamber 4, a porous stirring scraper 5, a circulating refrigerant inlet 6, an ultrasonic transducer 7 and an ultrasonic control panel 8.

[0039] The components of the processing device of this embodiment are described in detail below:

[0040] Motor: The motor is used to provide kinetic energy to the rotation of the porous mixing blade. After the ice cream sample enters the freezing chamber, the motor is turned on to drive the porous stirring scraper to rotate.

[0041] Ultrasonic processing tank: it is filled with freezing liquid to provide an immersion freezing environment for the ice cream freezing cavity. At the same time, it is used as an ultrasonic emitting device. When the sonication condition is reached, trigger the button to perform sonicat...

Embodiment 2

[0051] Ingredients: 2L of water, 400g of skimmed milk powder, 500g of butter, 550g of white sugar, 10g of xanthan gum, carrageenan and gelatin. Among them, the white granulated sugar is crushed with a pulverizer; the polysaccharide gum is first soaked in water, and then completely dissolved in a 70°C water bath. Add water to the milk powder and boil until it boils. After cooling down slightly, add butter, pour in powdered sugar while heating, and mix in xanthan gum and gelatin while it is hot, and add other additives after cooling down slightly. After pasteurization, cooling to 4°C, homogenization, and aging, it enters the freezing chamber for freezing. During the freezing process, variable-intensity ultrasonic waves are used for treatment. The refrigerant is 50% ethylene glycol aqueous solution (v / v), and the freezing liquid in the ultrasonic tank is kept at -18°C. Put three T-type thermocouples into the freezing cavity from the groove, the depths are 1 / 3, 2 / 3, and 3 / 3 of th...

Embodiment 3

[0054] Raw materials: 2L of water, 350g of whole milk powder, 175g of margarine, 120g of glucose syrup, 400g of white sugar, 15g of xanthan gum, gelatin, CMC, etc. Among them, the white granulated sugar is crushed with a pulverizer; the polysaccharide gum is first soaked in water, and then completely dissolved in a 70°C water bath. First add milk powder and water to boil until boiling, pour in powdered sugar while stirring, and mix in polysaccharide gum while it is hot, add other additives after cooling slightly. After pasteurization, cooling to 4°C, homogenization, and aging, it enters the freezing chamber for freezing. During the freezing process, variable-intensity ultrasonic waves are used for processing. The refrigerant is 50% ethylene glycol aqueous solution (v / v), and the freezing liquid in the ultrasonic tank is kept at -19°C. Put three T-type thermocouples into the freezing cavity from the groove, the depths are 1 / 3, 2 / 3, and 3 / 3 of the freezing cavity respectively, ...

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Abstract

The invention discloses a method for increasing the freezing speed and the quality of ice creams through double-point variable-intensity ultrasonic waves. A preparation process of the ice creams comprises the steps of raw material mixing, pasteurization, homogenizing, ageing, stirring, congelation, filling forming and hardening, wherein in the congelation stage of the ice creams, the variable-intensity ultrasonic waves are adopted for processing the ice creams; more specifically, in the nucleus forming stage, the ultrasonic wave with the intensity of 0.2-0.6W / cm<2> is used and in the crystal nucleus growth stage, the ultrasonic wave with the intensity of 0.5-0.9W / cm<2> is used. The method disclosed by the invention has the advantages that the freezing speed of the ice creams is increased; the taste and the quality of the ice creams are improved; the influence of temperature fluctuation to the ice crystal form in transportation and storage processes is reduced.

Description

technical field [0001] The invention relates to the technical field of frozen food, in particular to a method for improving the freezing speed and quality of ice cream with double-point variable-intensity ultrasonic waves. Background technique [0002] Freezing is an important means of processing food. In order to obtain ideal freezing results, many auxiliary methods are gradually known to people. Among them, the use of ultrasonic assisted freezing is one of the fastest-growing industries in recent years. [0003] In 2009, Alizadeh et al. proposed that freezing is divided into three stages, which are pre-cooling stage, phase transition stage and low temperature freezing stage. Among them, the phase transition stage is a key stage that determines the rate of the freezing process and the quality of ice crystals. In the phase change stage, supercooled water begins to nucleate and release latent heat (the phase change stage mostly occurs at -1 to -7°C). The crystallization pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/04
Inventor 孙大文张孜曾新安朱志伟王启军
Owner SOUTH CHINA UNIV OF TECH
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