Sucrose-free hard ice cream and preparation method thereof

A technology of ice cream and hard ice cream, applied in the field of sucrose-free hard ice cream and its preparation, to achieve the effect of reducing the degree of Maillard reaction, low energy, and great market prospects

Pending Publication Date: 2020-05-12
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Natural extracts such as D-psicose, steviol glycoside and erythritol have broad prospects in health food processin

Method used

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  • Sucrose-free hard ice cream and preparation method thereof
  • Sucrose-free hard ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) on the basis of preparing 100 parts of hard ice cream by weight, take 50 parts of whole milk, 15 parts of skim milk, 2 parts of cream, 0.25 parts of steviol glycosides, 5 parts of erythritol and 3 parts of stabilizer, The rest is supplemented with water, mixed and stirred evenly to obtain a mixture.

[0025] (2) Homogenize the mixture at 20MPa and 60°C.

[0026] (3) The homogenized mixture is sterilized at 90°C for 5 minutes, and then rapidly cooled to 0°C after completion.

[0027] (4) The obtained feed solution was subjected to aging treatment at 2° C. for 5 h.

[0028] (5) Freezing the aged feed liquid, and then canning and molding after completion;

[0029] (6) After filling, the product is hardened at -50°C, and then stored at a low temperature after completion to obtain the ice cream provided by the present invention.

Embodiment 2

[0031] (1) on the basis of preparing 100 parts by weight of hard ice cream, take by weighing 10 parts of whole milk, 15 parts of skim milk, 10 parts of cream, 0.5 part of steviol glycoside, 5 parts of erythritol and 2 parts of stabilizer, The rest is supplemented with water, mixed and stirred evenly to obtain a mixture.

[0032] (2) Homogenize the mixture at 20MPa and 50°C.

[0033] (3) Sterilize the homogenized mixture at 90°C for 10 minutes, and then quickly cool it to 4°C.

[0034] (4) The obtained feed solution was subjected to aging treatment at 4° C. for 3 h.

[0035] (5) Freezing the aged feed liquid, and then canning and molding after completion;

[0036] (6) After filling, the product is hardened at -30°C, and then stored at a low temperature after completion to obtain the ice cream provided by the present invention.

Embodiment 3

[0038] (1) Based on the preparation of 100 parts by weight of hard ice cream, weigh 30 parts of whole milk, 8 parts of skim milk, 6 parts of cream, 5 parts of D-psicose and 1 part of stabilizer, and add the rest with water , mix and stir evenly to obtain a mixture.

[0039] (2) Homogenize the mixture at 18MPa and 60°C.

[0040] (3) Sterilize the homogenized mixture at 80°C for 10 minutes, and then quickly cool it down to 1°C.

[0041] (4) The obtained feed solution was subjected to aging treatment at 2° C. for 4 hours.

[0042] (5) Freezing the aged feed liquid, and then canning and molding after completion;

[0043] (6) After filling, the product is hardened at -50°C, and then stored at a low temperature after completion to obtain the ice cream provided by the present invention.

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PUM

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Abstract

The invention provides sugar-free hard ice cream and a preparation method thereof. The sugar-free hard ice cream is prepared from the following components: 10-50 percent of whole milk, 2-15 percent ofskimmed milk, 2-10 percent of single cream, 5-20 percent of a sweetening agent and 0.5-3 percent of a stabilizing agent, wherein the sweetening agent is one or more of D-allulose, stevioside and erythritol, and the stevioside should be matched with the erythritol when being selected. The ice cream prefers to the combination of stevioside and erythritol to replace sucrose or fructose syrup and other reducing sugars.

Description

technical field [0001] The invention relates to the technical field of dairy processing, in particular to a sucrose-free hard ice cream and a preparation method thereof. Background technique [0002] 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. Pleasant sweetness also plays a stabilizing role in promoting the freezing and puffing of products. The puffing rate of hard ice cream is under the background of general health. Consumers’ dietary needs are increasingly shifting to low-sugar. However, there is a lot of sucrose in ice cream, which is high in calories and not Conform to the consumption demand of healthy diet, so the development of sugar-free ice cream has become a research hotspot in the cold food industry. The most common way to reduce sugar is to replace part or all of sucrose with zer...

Claims

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Application Information

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IPC IPC(8): A23G9/40A23G9/32A23G9/34
CPCA23G9/40A23G9/32A23G9/327A23G9/34
Inventor 洪青李楠刘振民雍靖怡王时通
Owner BRIGHT DAIRY & FOOD
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