Sugar-substituted milk ice cream and preparation method thereof

A technology of ice cream and whole milk, applied in frozen sweets, ultra-high pressure food processing, food science, etc., to achieve the effect of reducing the degree of Maillard reaction, low energy, and great market prospects

Inactive Publication Date: 2020-04-28
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Steviol glycosides and erythritol are gradually being used in the beverage industry due to the advantages of no calories and natural extracts, but they have not

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Based on the total weight of ice cream as 100%, weigh 50% of whole milk, 15% of skim milk, 2% of cream, 15% of steviol glycoside, 8% of erythritol and 3% of stabilizer according to weight percentage, The rest is supplemented with water, mixed and stirred evenly to obtain a mixture.

[0023] (2) Homogenize the mixture at 20MPa and 60°C.

[0024] (3) The homogenized mixture is sterilized at 90°C for 5 minutes, and then rapidly cooled to 0°C after completion.

[0025] (4) The obtained feed solution was subjected to aging treatment at 2° C. for 5 h.

[0026] (5) Freezing the aged feed liquid, and then canning and molding to obtain the ice cream provided by the present invention.

Embodiment 2

[0028] (1) Based on the total weight of ice cream as 100%, weigh 10% of whole milk, 15% of skim milk, 10% of cream, 2% of steviol glycoside, 3% of erythritol and 2% of stabilizer according to weight percentage, The rest is supplemented with water, mixed and stirred evenly to obtain a mixture.

[0029] (2) Homogenize the mixture at 20MPa and 50°C.

[0030] (3) Sterilize the homogenized mixture at 90°C for 10 minutes, and then quickly cool it to 4°C.

[0031] (4) The obtained feed solution was subjected to aging treatment at 4° C. for 3 h.

[0032] (5) Freezing the aged feed liquid, and then canning and molding to obtain the ice cream provided by the present invention.

Embodiment 3

[0034] (1) Based on the total weight of ice cream as 100%, weigh 30% of whole milk, 8% of skim milk, 6% of cream, 8% of steviol glycoside, 6% of erythritol and 1% of stabilizer according to weight percentage, The rest is supplemented with water, mixed and stirred evenly to obtain a mixture.

[0035] (2) Homogenize the mixture at 18MPa and 60°C.

[0036] (3) Sterilize the homogenized mixture at 80°C for 10 minutes, and then quickly cool it down to 1°C.

[0037] (4) The obtained feed solution was subjected to aging treatment at 2° C. for 4 hours.

[0038] (5) Freezing the aged feed liquid, and then canning and molding to obtain the ice cream provided by the present invention.

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PUM

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Abstract

The invention provides sugar-substituted milk ice cream and a preparation method thereof. Preferably, the ice cream is a combination of stevioside and erythritol to replace reducing sugar such as canesugar or high fructose corn syrup, so that not only the calorie of the product is greatly reduced, but also a problem of Maillard reaction caused by high-temperature sterilization is solved.

Description

technical field [0001] The invention relates to the technical field of dairy processing, in particular to a sugar substitute milk ice cream and a preparation method thereof. Background technique [0002] Traditional ice cream is made of water, milk, milk powder, cream, sucrose, etc. as the main raw materials, adding appropriate amount of food additives, and is made by mixing, sterilizing, homogenizing, aging, freezing, forming and hardening. Milk ice cream is replaced by milk Compared with traditional ice cream, some milk powder and cream have lower fat content and are prone to Maillard reaction. In addition, consumers' dietary needs are increasingly shifting towards low-sugar, and both traditional ice cream and milk ice cream use sucrose or fructose syrup, which is high in calories and does not meet the needs of healthy dietary consumption. Therefore, sugar substitute ice cream has also become a research in the cold food industry. hotspot. The most common way to reduce su...

Claims

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Application Information

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IPC IPC(8): A23G9/34A23G9/40
CPCA23G9/34A23G9/40A23V2002/00A23V2250/262A23V2250/6402A23V2300/46
Inventor 洪青李楠刘振民雍靖怡
Owner BRIGHT DAIRY & FOOD
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