Ice cream milk paste and preparation method and soft ice cream thereof

A technology of ice cream and milk slurry, applied in frozen sweets, food science, applications, etc., can solve problems such as pipeline sterilization and coking, blockage shutdown, sugar and protein Maillard reaction, etc., to achieve smooth entrance, ideal expansion rate, and reduce beauty The effect of the Rad reaction

Active Publication Date: 2015-05-20
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the problems that the sugar and protein in the ultra-high temperature ice cream milk slurry are prone to Maillard reaction during the sterilization process, and the high-viscosity slurry is likely to cause pipeline sterilization coking and blockage during the sterilization process. , provide a kind of ice cream slurry and its preparation method and soft ice cream

Method used

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  • Ice cream milk paste and preparation method and soft ice cream thereof
  • Ice cream milk paste and preparation method and soft ice cream thereof
  • Ice cream milk paste and preparation method and soft ice cream thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] formula:

[0060]

[0061] Preparation:

[0062] (1) Mix egg yolk powder, white sugar, xylitol and water evenly, heat to 60°C, then mix evenly with microcrystalline cellulose 3282, compound emulsifier AZ and compound stabilizer SM-1, and stir for 15 minutes to obtain Feed liquid A;

[0063] (2) Cool the feed liquid A to 30°C, then add milk fat raw materials, milk protein raw materials, lactose raw materials (fresh milk, skimmed milk powder and cream) and milk essence, mix evenly, and stir for 15 minutes to obtain feed liquid B, measure The pH of the solution is now 6.5;

[0064] (3) Scraper-type ultra-high temperature instantaneous sterilization is carried out on the material liquid B, the sterilization temperature is 135 ° C, the sterilization time is 5 seconds, aseptic homogenization, the homogenization temperature is 63 ° C, the homogenization pressure is 20 MPa, and then cooled to less than 15 ℃, that is.

Embodiment 2

[0066] formula:

[0067]

[0068] Preparation:

[0069] (1) Mix egg yolk powder, white sugar and water evenly, heat to 80°C, then mix evenly with compound emulsifier AZ and compound stabilizer SM-1, and stir for 40 minutes to obtain material liquid A;

[0070] (2) Lower the temperature of feed liquid A to 63°C, then add milk fat raw materials, milk protein raw materials and lactose raw materials (fresh milk, skimmed milk powder and cream), mix well, stir for 40 minutes to obtain feed liquid B, add hexametaphosphoric acid Sodium and sodium citrate adjust the pH of the feed solution to 6.8;

[0071] (3) Scraper-type ultra-high temperature instantaneous sterilization is carried out on the material liquid B, the sterilization temperature is 137 ° C, the sterilization time is 4 seconds, sterile homogenization, the homogenization temperature is 60 ° C, the homogenization pressure is 25 MPa, and then cooled to less than 30 ℃, that is.

Embodiment 3

[0073] formula:

[0074]

[0075] Preparation:

[0076] (1) Mix egg yolk powder, white sugar, erythritol and water evenly, heat to 70°C, then mix evenly with microcrystalline cellulose 3282, compound emulsifier AZ and compound stabilizer SM-1, stir for 30 minutes, Obtain feed liquid A;

[0077] (2) Cool the feed liquid A to 55°C, then add milk fat raw materials, milk protein raw materials and lactose raw materials (fresh milk, skimmed milk powder and cream), mix well, stir for 30 minutes to obtain feed liquid B, add sodium citrate Adjust the pH of the feed solution to 6.6;

[0078] (3) Scraper-type ultra-high temperature instantaneous sterilization is performed on the material liquid B, the sterilization temperature is 140 ° C, the time is 3 seconds, sterile homogenization, the homogenization temperature is 55 ° C, the homogenization pressure is 20 MPa, and then cooled to less than 15 ° C , that is.

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PUM

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Abstract

The invention discloses an ice cream milk paste and a preparation method and a soft ice cream thereof. The ice cream milk paste comprises the following active ingredients in percentage by weight: 3-6% of milk fat, 2-3.5% of lactoprotein, 2.5-4.5% of lactose, 0.2-1.0% of yolk powder, 5-20% of sweetening agent, 0.05-0.5% of an emulsifying agent, and 0.05-0.6% of a stabilizer and water; the method comprises the following steps: (1) evenly mixing the yolk powder, sweetening agent and water, heating to 60-80DEG C, and then evenly mixing together with the emulsifying agent and the stabilizer to obtain a liquor A; (2) cooling to 30-63DEG C, then evenly mixing together with milk fat raw material, the lactoprotein raw material, the lactose raw material and water to obtain a liquor B, and controlling pH to be 6.5-6.8; and (3) performing scraper type ultrahigh-temperature instantaneous sterilization and sterile homogenization and cooling. The prepared ice cream milk paste is off-white color or faintly yellow, fine in mouth feeling, standout in flavor, and good in stability, and pipe blocking or pipe coking cannot be caused during preparation.

Description

technical field [0001] The invention relates to an ice cream milk slurry, a preparation method thereof and soft ice cream. Background technique [0002] Ice cream is a traditional frozen food with a delicate and smooth taste, and it is a favorite food for cooling down the summer heat. The earliest production of ice cream was made by adding milk to sugar and freezing it in the refrigerator. Later, it was produced on an industrialized assembly line. With the improvement of people's living standards and the change of the concept of quality of life, the demand for ice cream continues to increase, and the soft ice cream made on-site in various brand ice cream chain stores is more and more popular. The raw materials commonly used in ice cream are ice cream powder and ice cream milk slurry. Because 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 long shelf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/40
Inventor 任璐杨思行于鹏刘振民姜雪蔡涛王辉肖杨
Owner BRIGHT DAIRY & FOOD CO LTD
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