Application of polydextrose, ice cream using same and preparation method of ice cream

A technology of polydextrose and ice cream, applied in the application of polydextrose, ice cream using it and the preparation of ice cream, can solve the problems of limiting the application effect of emulsifiers, achieve the prevention and treatment of constipation and fat deposition, not easy to float up, and prevent fat from floating up Effect

Active Publication Date: 2020-03-20
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The commonly used emulsifiers have no added value except for the emulsification function; and from the perspective of food safety, the amount of emulsifiers needs to be controlled within a certain range, and the emulsification effect is often positively correlated with the amount, which undoubtedly limits emulsification. The effect of the application of the agent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Raw materials (the total amount is 1000 kg, the amount of each component is expressed as a percentage of the total weight of the raw materials):

[0025] Skimmed milk powder: 5%;

[0026] Cream: 1%;

[0027] Polydextrose: 6%;

[0028] Erythritol: 6%;

[0029] Xylitol: 2%;

[0030] Maltodextrin: 2%;

[0031] Sugar-free jam: 15%;

[0032] Water: balance.

[0033] 2. Preparation method:

[0034] a. Mixing of raw materials: mixing and dissolving the raw materials to obtain a mixed material liquid;

[0035] b. Filtration: Filter the mixed material liquid through a filter, and the filter aperture is set to 1.5 mm to obtain the filtered material liquid;

[0036] c. Homogenization: Homogenize the filtered feed liquid, the homogenization temperature is 65°C, and the homogenization pressure is 10mpa to obtain the homogeneous feed liquid;

[0037] d. Sterilization: heat the homogenized feed liquid at 85°C for 30 seconds to obtain the sterilized feed liquid;

[0038] f...

Embodiment 2

[0042] 1. Raw materials (the total amount is 1000 kg, the amount of each component is expressed as a percentage of the total weight of the raw materials):

[0043] Skim milk powder: 4%;

[0044] Cream: 1%;

[0045] Polydextrose: 7%;

[0046] Erythritol: 6%;

[0047] Xylitol: 2%;

[0048] Maltodextrin: 2%;

[0049] Sugar-free jam: 14%;

[0050] Water: balance.

[0051] 2. Preparation method:

[0052] a. Mixing of raw materials: mixing and dissolving the raw materials to obtain a mixed material liquid;

[0053] b. Filtration: Filter the mixed material liquid through a filter, and the filter aperture is set to 1.3 mm to obtain the filtered material liquid;

[0054] c. Homogenization: Homogenize the filtered feed liquid, the temperature of the homogenization is 67°C, and the homogenization pressure is 10mpa to obtain the homogeneous feed liquid;

[0055] d. Sterilization: heat the homogenized feed liquid at 86°C for 35 seconds to obtain the sterilized feed liquid;

[005...

Embodiment 3

[0060] 1. Raw materials (the total amount is 1000 kg, the amount of each component is expressed as a percentage of the total weight of the raw materials):

[0061] Skimmed milk powder: 3%;

[0062] Cream: 2%;

[0063] Polydextrose: 8%;

[0064] Erythritol: 7%;

[0065] Xylitol: 2%;

[0066] Maltodextrin: 2%;

[0067] Sugar-free jam: 13%;

[0068] Water: balance.

[0069] 2. Preparation method:

[0070] a. Mixing of raw materials: mixing and dissolving the raw materials to obtain a mixed material liquid;

[0071] b. Filtration: Filter the mixed material liquid through a filter, and the filter aperture is set to 1.3 mm to obtain the filtered material liquid;

[0072] c. Homogenization: Homogenize the filtered feed liquid, the homogenization temperature is 69°C, and the homogenization pressure is 10mpa to obtain the homogeneous feed liquid;

[0073] d. Sterilization: heat the homogenized feed liquid at 87°C for 40 seconds to obtain the sterilized feed liquid;

[0074] f...

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PUM

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Abstract

The present invention provides application of fat up-floating prevention of polydextrose in the ice-cream preparation process, and raw materials for ice-cream preparation include the polydextrose accounting for 6-12% of the total raw material weight. The polydextrose used in the ice cream preparation effectively prevent the fat up-floating prevention in the ice-cream preparation process, at the same time the polydextrose is a food ingredient with health functionality, and can supplement water-soluble dietary fiber needed by the human body, after entering the human digestive system, the polydextrose can produce a special physiological metabolism function, and thus preventing constipation and fat deposition; and compared with an emulsifier, the polydextrose can reduce food safety risks. The polydextrose is used in the ice cream preparation, the fat is not easy to float up in the ice cream preparation process, and a prepared ice cream product is uniform and stable and has the polydextrose health effect. The present invention also provides an ice-cream prepared from the polydextrose and a preparation method of the ice-cream.

Description

technical field [0001] The invention relates to the application of polydextrose, especially the application of polydextrose to prevent fat from floating in the ice cream preparation process, and the ice cream and ice cream preparation method using the polydextrose. Background technique [0002] The existing ice cream preparation process usually includes mixing, homogenization, sterilization, aging, freezing and freezing. The fat in the feed liquid is easy to float up during the aging process, which affects the uniformity of the feed liquid, resulting in the failure of subsequent freezing and freezing. The existing solution is to add emulsifiers to the raw materials. The commonly used emulsifiers have no added value except for the emulsification function; and from the perspective of food safety, the amount of emulsifiers needs to be controlled within a certain range, and the emulsification effect is often positively correlated with the amount, which undoubtedly limits emulsi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/34
Inventor 苗洁张来在王瑞东
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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