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Ice cream pulp or ice cream product and preparation method and application thereof

A technology of ice cream and slurry, which is applied in the field of preparation of ice cream slurry or ice cream products, and can solve the problems of lactose precipitation, graininess, and unrefined taste of ice cream, etc.

Pending Publication Date: 2021-01-08
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in actual production, it was found that the ice cream made with skim milk powder as the protein material is not delicate and grainy, and there is a problem of lactose precipitation.

Method used

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  • Ice cream pulp or ice cream product and preparation method and application thereof
  • Ice cream pulp or ice cream product and preparation method and application thereof
  • Ice cream pulp or ice cream product and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0155] The preparation of embodiment 1 ice cream 1

[0156] (1) According to the formula in Table 2, water, 90% by weight white granulated sugar in Table 2, skim milk powder, polydextrose and whey protein concentrate powder are mixed to obtain the first mixture; the first mixture, glucose syrup, and Water cream and egg yolk are mixed to obtain the second mixture; the remaining white sugar, xanthan gum, sodium carboxymethyl cellulose, locust bean gum, monoglycerin fatty acid ester and diglycerin fatty acid ester are mixed to obtain the third mixture. Mixture; mixing the second mixture with the third mixture to obtain slurry 1;

[0157] Table 2 list of ingredients (the total weight of ingredients is based on 100%)

[0158]

[0159]

[0160] (2) Homogenize the slurry 1 at 70°C to 75°C, the total pressure of the homogenization is 20 to 25MPa to obtain a homogeneous material;

[0161] (3) Keep the homogeneous material at 85±5°C for 30s for sterilization to obtain the ster...

Embodiment 2

[0168] The preparation of embodiment 2 ice cream 2

[0169] According to the formula ingredients in Table 3, the rest are the same as in Example 1, the step (1) obtains the slurry 2, and finally obtains the ice cream 2, which is packaged and stored in the warehouse. Wherein, the protein content in the ice cream 2 is 10.6% (W / W), the fat content is 6.4% (W / W), and the sugar content is 11.3% (W / W).

[0170] Table 3 list of ingredients (the total weight of ingredients is based on 100%)

[0171]

Embodiment 3

[0172] The preparation of embodiment 3 ice cream 3

[0173] According to the formula ingredients in Table 4, the rest are the same as in Example 1, the step (1) obtains the slurry 3, and finally obtains the ice cream 3, which is packaged and stored in the warehouse. Wherein, the protein content in the ice cream 3 is 10.0% (W / W), the fat content is 7.0% (W / W), and the sugar content is 12.2% (W / W).

[0174] Table 4 list of ingredients (the total weight of ingredients is based on 100%)

[0175]

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Abstract

The invention belongs to the field of food, and particularly relates to ice cream pulp or an ice cream product. The ice cream pulp or the ice cream product comprises the following components: 40 to 200 parts by weight of skimmed milk and / or skimmed milk powder, 30 to 190 parts by weight of whey protein, 3 to 70 parts by weight of yolk powder and / or yolk liquid, 0.1 to 10 parts by weight of monoglycerol fatty acid ester and / or diglycerol fatty acid ester and 20 to 180 parts by weight of substances rich in milk fat. The invention also relates to a preparation method and application of the ice cream pulp or the ice cream product. The ice cream pulp disclosed by the invention has proper viscosity, is suitable for adopting conventional ice cream equipment to carry out subsequent product production; and the ice cream product disclosed by the invention has ideal flavor and taste, and is low in sugar, low in fat and intact in appearance.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to an ice cream slurry or ice cream product, and also relates to a preparation method and application of the ice cream slurry or ice cream product. Background technique [0002] According to Innova Market Insights' "2018 China Dairy Market Report", compared with brand, cost and ingredient factors, Chinese consumers pay more attention to the health and taste of dairy products. Ordinary consumers hope that dairy products contain high-quality protein. At the same time, Since excessive consumption of sugar is likely to cause unhealthy eating habits and diseases such as dental caries, overweight, obesity, and diabetes, consumers also prefer products with reduced sugar formulas. Moreover, in response to the problem of excessive sugar consumption, more and more countries / regions around the world have implemented a "sugar tax". In order to reduce costs, many companies have adopted sugar-redu...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23G9/34A23G9/38A23G9/40A23G9/04
CPCA23G9/32A23G9/327A23G9/34A23G9/38A23G9/40A23G9/04
Inventor 杜娇龙温红瑞张冲贺强
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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