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A kind of ice cream with high expansion rate without food additives and its preparation method

A food additive and high expansion rate technology, applied in frozen sweets, food science, applications, etc., can solve problems such as abuse, improper materials, unknown sources, etc. The method is simple, easy to implement, high in coldness, and good in emulsifying effect Effect

Active Publication Date: 2017-07-21
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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  • A kind of ice cream with high expansion rate without food additives and its preparation method

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 skim milk powder and soybean protein powder in water and put them in water at 80°C 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 liqui...

Embodiment 2

[0032] The difference between this embodiment and Example 1 is that 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 is 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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Abstract

The invention discloses an ice cream with high expansion rate without food additives and a preparation method thereof. The ice cream is formed by mixing emulsified liquid phase A and solution phase B according to a weight ratio of 1:1~3, wherein the emulsified liquid phase A is composed of 20% to 40% of fat, 0.40% to 1.40% of whey protein powder, and the balance It is composed of water, and the solution phase B is composed of 14-21% of skimmed milk powder, 3-5% of soybean protein powder, 20-32% of white granulated sugar, and the balance is water. The invention adopts a two-phase method combined with high-pressure homogenization to prepare ice cream slurry, avoids potential safety hazards caused by improper use of additives, is natural and green, greatly saves production costs, and significantly improves ice cream processing using conventional methods without adding food additives When there are quality defects, the product has high expansion rate, good taste and formability, and reasonable nutritional mix. The content of each component is similar to that in conventional ice cream slurry. Other natural main ingredients, such as fruits, can be freely matched.

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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Patent Type & Authority Patents(China)
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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