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Ice cream milk slurry emulsifying and thickening agent and application thereof

A technology of emulsifying thickener and ice cream, which can be used in the direction of food ingredients as thickeners, applications, frozen desserts, etc. It can solve the problems of low expansion rate, achieve high expansion rate, silky taste, and increase the viscosity of slurry.

Inactive Publication Date: 2018-10-23
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

Traditional soft ice cream mix, the puffing rate is low, only about 40%

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0091] In order to achieve the purpose of the present invention, an ice cream mix emulsification thickener and its application, the ice cream mix emulsification thickener in this embodiment is marked as ice cream mix emulsification thickener 1.

[0092] Ice cream milk slurry emulsifying thickener 1 is made up of the raw material of following weight percentage:

[0093] Microcrystalline Cellulose: 21.77%,

[0094] Mono- and diglyceride fatty acid lipids: 10.08%,

[0095] Span s-60: 20.16%,

[0096] Locust bean gum: 6.65%,

[0097] Sodium carboxymethylcellulose: 6.05%,

[0098] Sodium stearoyl lactylate: 20.16%,

[0099] Sodium hexametaphosphate: 15.12%.

[0100] The ice cream mix product in this example is labeled Ice Cream Mix Product 1 .

[0101] The ice cream milk product 1 is prepared from raw materials with different weight percentages: white granulated sugar, malt syrup, coconut oil, skimmed milk powder and ice cream milk emulsification thickener 1, and its preparat...

Embodiment 2

[0117] An ice cream mix emulsification thickener and its application, the ice cream mix emulsification thickener in this embodiment is marked as ice cream mix emulsification thickener 2.

[0118] Ice cream milk slurry emulsifying thickener 2 is made up of the raw material of following weight percent:

[0119] Microcrystalline Cellulose: 23.33%,

[0120] Mono- and diglyceride fatty acid lipids: 10.80%,

[0121] Span s-60: 19.44%,

[0122] Locust bean gum: 2.16%,

[0123] Sodium carboxymethylcellulose: 6.48%,

[0124] Sodium stearoyl lactylate: 21.60%,

[0125] Sodium hexametaphosphate: 16.20%.

[0126] The ice cream mix product in this example is labeled Ice Cream Mix Product 2 .

[0127] The ice cream milk product 2 is prepared from raw materials with different weight percentages: white granulated sugar, malt syrup, coconut oil, skim milk powder and ice cream milk emulsification thickener 2, and its preparation method includes the following preparation steps:

[0128] 1...

Embodiment 3

[0143] An ice cream mix emulsification thickener and its application, the ice cream mix emulsification thickener in this embodiment is marked as ice cream mix emulsification thickener 3.

[0144] Ice cream milk slurry emulsifying thickener 3 is made up of the raw material of following weight percent:

[0145] Microcrystalline Cellulose: 23.66%,

[0146] Mono- and diglyceride fatty acid lipids: 12.90%,

[0147] Span s-60: 19.35%,

[0148] Locust bean gum: 6.45%,

[0149] Sodium carboxymethylcellulose: 2.15%,

[0150] Sodium stearoyl lactylate: 19.35%,

[0151] Sodium hexametaphosphate: 16.13%.

[0152] The ice cream mix product in this example is labeled Ice Cream Mix Product 3 .

[0153] The ice cream milk product 3 is prepared from raw materials with different weight percentages: white granulated sugar, malt syrup, coconut oil, skimmed milk powder and ice cream milk emulsifying thickener 3, and its preparation method includes the following preparation steps:

[0154] 1) ...

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Abstract

The invention discloses an ice cream milk slurry emulsifying and thickening agent. The ice cream milk slurry emulsifying and thickening agent is prepared from the following raw materials in percentageby weight: 21.77% to 24.72% of microcrystalline cellulose, 10.08% to 13.48% of mono-and diglycerides of fatty acid, 19.35% to 21.98% of span s-60, 2.16% to 6.65% of locust bean gum, 1.10% to 6.48% ofsodium carboxymethyl cellulose, 19.35% to 21.98% of sodium stearyl lactate, and 15.12% to 17.58% of sodium hexametaphosphate. The ice cream milk slurry emulsifying and thickening agent prepared fromthe above components improves the dispersity of grease and grease-containing solid particles, improves the viscosity of slurry, inhibits the growth of ice crystals, avoids the oil-fat separation during the storage of milk slurry, can endow the product with a 6-month normal-temperature storage time, enable the product to be stable in quality, smooth in mouth feel and good in melting resistance, improves the taste of the ice cream, and greatly improves the quality of ice cream.

Description

technical field [0001] The invention relates to the field of food thickeners, in particular to an ice cream milk slurry emulsification thickener and application thereof. Background technique [0002] Soft ice cream was invented by the British Joseph Lyons Food Company in 1930. The former British Prime Minister Margaret Thatcher, who worked as a pharmacist in the company at that time, also participated in the research and development of soft ice cream emulsifiers. Soft ice cream has no hardening process in the production process, and the expansion rate is 30%-60%. Generally, it can be made and sold with an ice cream machine. Once soft ice cream is pushed into the market, it is deeply loved by consumers in general. [0003] However, there will be grease separation during the storage of the milk slurry, which will affect the quality of ice cream; high-quality soft ice cream should melt in the mouth, adding a stabilizer to the ice cream ingredients can be placed at room tempera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/34A23G9/32
CPCA23G9/325A23G9/327A23G9/34A23V2002/00A23V2200/242A23V2250/51084A23V2250/507A23V2250/51082
Inventor 赵丽娜胡晓峰蔡位辉周建山
Owner 必优食品工业(昆山)有限公司
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