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Complex formulation stabilizing agent and application thereof

A technology of compounding stabilizers and parts by weight, which is applied in the direction of application, protein-containing food ingredients, and food ingredients as taste improvers, etc. It can solve the problems of rough taste and poor creamy feeling, and achieve fine and delicate taste and long-term shape retention , the effect of reducing fat content

Inactive Publication Date: 2017-07-04
必优食品工业(昆山)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the fat content of the ice cream is less than 8%, the product will have a poor creaminess and a rough taste, which are the characteristics of relatively low-end products.

Method used

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  • Complex formulation stabilizing agent and application thereof
  • Complex formulation stabilizing agent and application thereof
  • Complex formulation stabilizing agent and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Make ice cream with the ingredients and parts by weight in the following table:

[0020]

[0021]

[0022] Apply the production technology of ice cream of the present invention to be:

[0023] Weigh each component according to the number of parts in the above table→60~65℃mixing→250-300bar / 38bar ultra-high pressure homogenization→83℃30 seconds sterilization→cooling→aging for 4 hours→freezing machine molding→packaging→quick freezing→packing box → storage.

[0024] For the ice cream produced in the present embodiment, the compound stabilizer of the present invention accounts for 5.6% of the ice cream content. The fat content of ice cream is only 2.5%, but it has the creamy taste of ice cream with a fat content of about 12%. At the same time, ice cream can be kept at 30°C for 20 minutes, and the expansion rate reaches 100%. It will not shrink for a year after being frozen.

Embodiment 2

[0026] Make ice cream with the ingredients and parts by weight in the following table:

[0027]

[0028]

[0029] Apply the production technology of ice cream of the present invention to be:

[0030] Weigh each component according to the number of parts in the above table→60~65℃mixing→250-300bar / 38bar ultra-high pressure homogenization→83℃30 seconds sterilization→cooling→aging for 4 hours→freezing machine molding→packaging→quick freezing→packing box → storage.

Embodiment 3

[0032] Make ice cream with the ingredients and parts by weight in the following table:

[0033]

[0034]

[0035] Apply the production technology of ice cream of the present invention to be:

[0036] Weigh each component according to the number of parts in the above table→60~65℃mixing→250-300bar / 38bar ultra-high pressure homogenization→83℃30 seconds sterilization→cooling→aging for 4 hours→freezing machine molding→packaging→quick freezing→packing box → storage.

[0037] The ice cream produced by the compound stabilizer of the present invention and the ultra-high pressure homogenization process has a fat content of only 2% to 3%, but has the creamy mouthfeel of ice cream with a fat content of about 12%; at the same time, the ice cream can be heated at 30°C If the expansion rate reaches 100% after being kept for 20 minutes, it will not shrink for a year after being frozen.

[0038] The invention caters to the health needs of the present era, enables the ice cream to achie...

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PUM

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Abstract

The invention provides a complex formulation stabilizing agent. The complex formulation stabilizing agent comprises the following components in parts by weight: 0.9-1.1 parts of protein powder, 3.8-4.2 parts of orange fiber, 0.45-0.55 parts of monoglyceride, 0.18-0.185 parts of guar gum, 0.075-0.08 parts of locust bean gum, and 0.02-0.025 parts of carrageenan. The complex formulation stabilizing agent is used for making low fat ice cream. The fat content of ice cream produced by the complex formulation stabilizing agent is between 2-3%, the ice cream has cream mouthfeel containing about 12% of fat content; anti-thawing capability of the ice cream is good, the ice cream can keep 20 min at the temperature of 30 DEG C, and the expansion ratio can reach 100% and cannot be contracted after refrigeration for 1 year.

Description

technical field [0001] The invention relates to the field of food industry, in particular to a compound stabilizer and its application in low-fat ice cream. Background technique [0002] In the 1980s, ice cream consumption gravitated toward high-fat types such as premium and super premium ice cream, with typical premium ice cream containing 12-16% milk fat and super premium ice cream containing more than 16% milk fat Fat. The national standard stipulates that the fat content in ice cream must not be less than 5%. On the other hand, the national requirement for low-fat products is that the fat in the product does not exceed 3%. However, if the fat content of the ice cream is lower than 8%, the product will have poor creaminess and a rough taste, which are the characteristics of relatively low-end products. [0003] With the development of the times, people's health awareness is getting stronger and stronger, and the demand for low-fat ice cream is increasing, but consumers...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/38A23G9/42A23G9/34A23G9/32
CPCA23G9/38A23G9/327A23G9/34A23G9/42A23V2002/00A23V2200/14A23V2250/5116A23V2250/54A23V2250/192A23V2250/506A23V2250/507A23V2250/5036A23V2300/26A23V2300/46
Inventor 蔡位辉周建山
Owner 必优食品工业(昆山)有限公司
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