A crystallization inhibitor, frozen drink and preparation process thereof

A technology of crystallization inhibitor and frozen beverage, which is applied in the confectionery industry, food science, confectionery and other directions, can solve the problems of affecting the appearance of the product and deteriorate the taste, and achieve the advantages of avoiding small spots, smooth taste and improving aesthetics. Effect

Active Publication Date: 2022-04-26
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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  • A crystallization inhibitor, frozen drink and preparation process thereof
  • A 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 consists of the following raw materials: sweeteners: 60kg white granulated sugar, 120kg isomaltulose, 30kg fructose syrup (F42); 10kg maltodextrin; 8kg whey powder, 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 re...

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. By adding dextrin and whey protein in a specific ratio, the frozen drink can effectively solve the problem that isomaltulose is easy to crystallize in a freezing environment with a content of ≥8wt%, thereby improving the taste of the frozen drink containing it, avoiding Small spots appear on its surface, improving its aesthetics. Among them, the use of dextrin with large molecular weight and cyclic structure can effectively block the aggregation and crystallization of isomaltulose in frozen drinks; the use of the network structure formed by whey protein dissolving in water makes isomaltulose dispersed in each network In the grid, it prevents the aggregation and crystallization of isomaltulose, and at the same time provides a milky flavor. Take 30 product development engineers who have been engaged in the dairy industry for more than 3 years as the participants to evaluate the tissue state and taste of the frozen beverage of the present invention. It has no ice crystal, delicate state, no water separation and small surface spots; its taste Smooth and elastic, no astringency, 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 Patents(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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