High-expansion-ratio ice cream without food additive and preparation method thereof

A food additive and high expansion rate technology, applied in frozen sweets, food science, applications, etc., can solve the problems of improper materials, abuse, unknown sources, etc., achieve high coldness, simple method, and good emulsification effect Effect

Active Publication Date: 2015-04-08
HARBIN INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Food additives have greatly promoted the development of the food industry, but on the other hand, there have also been many illegal additions. At present, there are more or less problems with food additives, such as unknown sources, or improper materials. The most likely problem is abuse.

Method used

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  • High-expansion-ratio ice cream without food additive and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The present embodiment prepares the ice cream of the high expansion ratio not containing food additives according to the following steps:

[0026] 1. Prepare emulsified liquid phase A according to the following mass fraction ratio: 20% anhydrous butter, 0.4% whey protein powder, and water as the balance, and homogenize three times under high-pressure homogenization at 50 MPa.

[0027] 2. Prepare solution phase B according to the following mass fraction ratio: 20% skimmed milk powder, 3% soybean protein powder, 24% white granulated sugar, and the balance is water. Dissolve skimmed milk powder and soybean protein powder in water, and put Heat for 10 minutes, and when the temperature drops to about 60°C, add white granulated sugar to dissolve it completely to make solution phase B.

[0028] 3. The prepared two phases were sterilized in a water bath at 65°C for 30 minutes; the sterilized emulsion was aged at 4°C overnight.

[0029] 4. Mix emulsified liquid phase A and solu...

Embodiment 2

[0032] The difference between this embodiment and Example 1 is: the fat in step one is palm oil, the mass fraction of palm oil is 25%, the whey protein powder is 0.6%, the homogenizing pressure is 60 MPa, and the mass fraction of skimmed milk powder in step two The fraction is 18%, soybean protein powder 3.5%, and white sugar 26%.

[0033] The ice cream with high expansion rate without food additives produced in this example has good melting resistance, the melting rate is 36% after 90 minutes, the average particle size of fat globules is ≤3 μm, and the expansion rate is 70%. Ice cream is yellowish in color, fine in texture, good in shape, soft in shape, good in taste and flavor, moderate in hardness, and without obvious crystallization.

Embodiment 3

[0035]The differences between this example and Example 1 are: the mass fraction of anhydrous butter in step 1 is 30%, the whey protein powder is 0.8%, and the homogenization pressure is 70 MPa; the mass fraction of skimmed milk powder in step 2 is 17%, 4% soybean protein powder, 28% white sugar. In step 4, the emulsified liquid phase A and the solution phase B are mixed according to the mass ratio of 1:2.

[0036] The ice cream with high expansion rate without food additives produced in this example has enhanced resistance to melting. After 90 minutes, the melting rate is 32%, the average particle size of fat globules is about 4 μm, and the expansion rate is 67%. Ice cream is yellowish in color, smooth in texture, good in shape, low in coldness, good in taste and flavor, moderate in hardness, and without obvious crystallization.

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PUM

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Abstract

The invention discloses a high-expansion-ratio ice cream without food additive and a preparation method thereof. The ice cream is prepared by mixing an emulsified liquid phase A and a solution phase B based on the weight ratio of 1 to (1-3); the emulsified liquid phase A is prepared from the following components in percentage by weight: 20 to 40% of fat, 0.40 to 1.40% of whey protein powder, and the balance of water; the solution phase B is prepared from the following components in percentage by weight: 14 to 21% of skim milk powder, 3 to 5% of soyabean protein powder, 20 to 32% of white granulated sugar, and the balance of water. The ice cream paste is prepared by the combination of double-phase method and high-pressure homogenizing, so that the potential risk caused by properly added additives can be avoided; the ice cream is natural and green; the production cost is greatly saved; in addition, the quality defect of the general preparation method without food additives for processing the ice cream can be obviously reduced; the ice cream is high in expansion ratio, good in taste, high in shape forming capability, and reasonable in nutrition arrangement; the contents of the components are similar to those of the components of the general ice cream paste; other natural materials such as fruits can be mixed as required.

Description

technical field [0001] The invention belongs to the field of pure natural green food, relates to an ice cream and a production method thereof, in particular to an ice cream with a high expansion rate without food additives and a production method thereof. Background technique [0002] Ice cream is made of drinking water, milk, milk powder, cream (or vegetable oil), sugar, etc. as the main raw materials, adding appropriate amount of food additives, and is made by mixing, sterilizing, homogenizing, aging, freezing, hardening and other processes. of frozen food. During processing, material components and processing steps significantly affect the quality of ice cream. In addition to providing nutritional value, some material components also play an important role in the formation of the structure of ice cream. For example, milk powder can not only provide nutrients such as protein and lactose, but can also be used as dry matter to increase the viscosity of the slurry, and prote...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23G9/40
Inventor 马莺程金菊李琳程云
Owner HARBIN INST OF TECH
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