Crystallization inhibitor, frozen drink and preparation process thereof

A technology of crystallization inhibitors and frozen drinks, which is applied in the confectionary industry, confectionery, food science, etc., can solve the problems of poor taste and affect the appearance of products, and achieve the effect of smooth taste, avoiding small spots, and delicate state

Active Publication Date: 2019-06-28
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

However, because isomaltulose is easy to crystallize, especially when its content is ≥ 8wt%, it is easier to crystallize in a frozen environment, resulting in poor taste of the product and small spots on the surface, which affects the appearance of the product

Method used

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  • Crystallization inhibitor, frozen drink and preparation process thereof
  • Crystallization inhibitor, frozen drink and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] This embodiment provides an ice cream added with isomaltulose and its preparation process.

[0048] Based on 1000kg, the ice cream is composed of the following raw materials: sweeteners: white granulated sugar 60kg, isomaltulose 120kg, fructose syrup (F42) 30kg; maltodextrin 10kg; whey powder 8kg, wherein the whey protein content is 25wt%; stabilizer: guar gum 0.8kg, xanthan gum 0.4kg, carrageenan 0.2kg, glyceryl monostearate 1.5kg; milk and / or dairy products: skimmed milk powder 110kg, cream 100kg, Anhydrous butter 40kg; edible oil - coconut oil 30kg; acidity regulator - citric acid 1.5kg; essence 1.5kg; the balance is water;

[0049] The ice cream has a total solid content of 34.7wt%, a non-fat milk solid content of 8.5wt%, a protein content of 3.2wt%, and a fat content of 10.3wt%.

[0050] The preparation method of above-mentioned ice cream, comprises the steps:

[0051] 1) mixing sweetener, maltodextrin, whey powder, milk and / or dairy products, edible oil, acidity...

Embodiment 2

[0059] This embodiment provides an ice cream added with isomaltulose and its preparation process.

[0060] Based on 1000kg, the ice cream is composed of the following raw materials: sweeteners: 70kg white granulated sugar, 100kg isomaltulose, 60kg maltose syrup; 10kg maltodextrin; 8kg whey powder, wherein the whey protein content is 25wt%; stable The agent is: guar gum 0.8kg, locust bean gum 0.8kg, glyceryl monostearate 1.8kg; milk and / or dairy products - whole milk powder 80kg; edible oil - coconut oil 80kg; acidity regulator - citric acid 1.8kg; essence 2kg; the balance is water;

[0061] The total solids content in the ice cream is 34.5wt%, the protein content is 2.2wt%, and the fat content is 10.2wt%;

[0062] The preparation method of above-mentioned ice cream, comprises the steps:

[0063] 1) mixing sweetener, maltodextrin, whey powder, milk and / or dairy products, edible oil, acidity regulator and essence to obtain a base;

[0064] 2) adding a stabilizer and water to th...

Embodiment 3

[0071] This embodiment provides a slush added with isomaltulose and its preparation process.

[0072] Based on 1000kg, the slush consists of the following raw materials: sweeteners: 100kg white granulated sugar, 90kg isomaltulose, 80kg fructose syrup (F42), 60kg maltose syrup; 10kg maltodextrin; 8kg whey powder, of which The content of whey protein is 25wt%; the stabilizers are: xanthan gum 1.2kg, locust bean gum 1.2kg, carrageenan 0.4kg, glyceryl monostearate 1.0kg; acidity regulator-citric acid 1.9kg; essence 1kg; The remainder is water;

[0073] The total solids content in the slush is 29.7wt%, and the total sugar content (calculated as sucrose) is 25.8wt%;

[0074] The preparation method of above-mentioned snow mud, comprises the steps:

[0075] 1) mixing the sweetener, maltodextrin, whey powder, acidity regulator and essence to obtain the base;

[0076] 2) adding a stabilizer and water to the base material and mixing at 55°C to obtain a material liquid;

[0077] 3) pa...

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Abstract

The invention discloses a crystallization inhibitor, a frozen drink and a preparation process thereof. The frozen drink can effectively solve the problem that isomaltulose is easily crystallized in afrozen environment that the isomaltulose is greater than or equal to 8wt% by adding a specific ratio of dextrin and whey protein, thereby improving the taste of the frozen drink containing the isomaltulose, avoiding small spots appearing on the surface and improving the aesthetics. The use of dextrin of a large molecular weight and a cyclic structure can effectively block the aggregation and crystallization of the isomaltulose in the frozen drink; a network structure formed by the whey protein dissolved in water is used for making the isomaltulose be dispersed in each grid, preventing the aggregation and crystallization of the isomaltulose and also providing a milky aroma. 30 product development engineers in the dairy product industry for more than 3 years evaluate the tissue state and taste of the frozen drink as participants, and the frozen drink has no ice crystal, a fine state, no free water and surface small spots, tastes smooth and elastic, and has no astringency and no bitterness.

Description

technical field [0001] The invention belongs to the technical field of preparation of frozen drinks, and in particular relates to a crystallization inhibitor, frozen drinks and a preparation process thereof. Background technique [0002] Frozen drinks are made of drinking water and sweeteners as the main raw materials, with the addition of appropriate spices, colorants, stabilizers or emulsifiers, etc., and are made through the processes of batching, sterilization, freezing and packaging. Its common types are ice cream, ice cream, slush, popsicles, edible ice and sweet ice. [0003] In the above-mentioned frozen drinks, the sweetener usually added is sucrose, etc., which will be decomposed rapidly in the human body, resulting in a rapid rise in blood sugar concentration in the human body, which is difficult to apply to diabetics and blood sugar sensitive people. Therefore, it is particularly important to choose a sweetener that will not increase the body's blood sugar. For...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/40A23G3/42A23G3/46
Inventor 王君伟任蓉芦东宁邢慧勇张晓峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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