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Ice cream composition and preparation method thereof

A composition and ice cream technology, applied in the fields of frozen desserts, food science, food heat treatment, etc., can solve the problems of easy rapid melting, affecting consumers' experience of ice cream, low sliding melting point, etc., and achieve excellent melting characteristics, good emulsification effect, reduce oozing effect

Inactive Publication Date: 2021-07-20
GUANGDONG YUE S SPECIAL NUTRITION TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this type of ice cream still has the disadvantages of low sliding melting point and rapid melting at room temperature, which affects consumers' experience of consuming ice cream in summer

Method used

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  • Ice cream composition and preparation method thereof
  • Ice cream composition and preparation method thereof
  • Ice cream composition and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] Mix 67.5% water, 9% skim milk powder, 11% xylitol, 2% sweetener syrup, 0.2% stabilizer mixture using a mixer at room temperature for 10-20 minutes; add fully melted 10% after fractionation Soybean oil-based diglyceride, then add 0.3% vanilla extract; pasteurize by heating at 80°C for 20 minutes; homogenize the mixture for 12 minutes through a homogenizer (7000rpm / min); age in a refrigerator at 4°C for 6 hours ; The aged ice cream was frozen by freezing (-4° C.) for 15 minutes.

[0075] The prepared ice cream has a good taste without any foreign body sensation, and the intake of the ice cream can make people feel satisfied without increasing the risk of obesity. At this time, the sliding melting point of the ice cream is 32.1°C, which can better solve the problem of high-temperature facilitation of the ice cream, and can maintain a good taste after leaving the refrigerator for a long time.

Embodiment 2

[0077] Mix 71.5% water, 9% skimmed milk powder, 11% xylitol, 2% sweetener syrup, 0.2% stabilizer mixture using a mixer at room temperature for 10-20 minutes; add fully melted 6% after fractionation Soybean oil-based diglyceride, then add 0.3% vanilla extract; heat at 80°C for 20 minutes to pasteurize; the mixture is homogenized by a homogenizer (7000rpm / min) for 12 minutes; age in a refrigerator at 4°C for 6 hours; The aged ice cream was frozen by freezing (-4°C) for 15 minutes.

[0078] The prepared ice cream has a better mouthfeel and no foreign body sensation, but the richness of the mouthfeel is significantly reduced (compared to Example 1), and the sliding melting point is 29.8°C, which still has good resistance to high melting, but it is easier to melt than Example 1. Melting, and the level of taste is reduced.

Embodiment 3

[0080] Mix 62.5% water, 9% skimmed milk powder, 11% xylitol, 2% sweetener syrup, 0.2% stabilizer mixture using a mixer at room temperature for 10-20 minutes; add fully melted 15% after fractionation Soybean oil-based diglyceride, then add 0.3% vanilla extract; heat at 80°C for 20 minutes to pasteurize; the mixture is homogenized by a homogenizer (7000rpm / min) for 12 minutes; age in a refrigerator at 4°C for 6 hours; The aged ice cream was frozen by freezing (-4°C) for 15 minutes.

[0081] The prepared ice cream has a good taste, with a sliding melting point of 34.1°C, which is relatively high. During the short residence time in the mouth, a small part of the ice cream will not be able to melt, resulting in a certain sandy feeling, but to a lesser extent, there are still better acceptance.

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Abstract

The invention relates to an ice cream composition and a preparation method thereof. The ice cream composition provided by the invention is characterized by comprising the following components in percentage by weight: 55-75% of water; 5-20% of milk powder; 5-25% of soybean oil-based diglyceride after fractionation; 10-18% of a sweetening agent; 0.1 to 0.5 percent of edible essence; and 0.1-0.5% of a stabilizing agent. The ice cream is high in sliding melting point, not easy to melt at room temperature, quick to melt in the mouth and low in heat.

Description

technical field [0001] The invention relates to the field of food, in particular to an ice cream composition and a preparation method thereof. Background technique [0002] Ice cream is a high-calorie product, and due to its delicious taste and ability to satisfy people's taste buds, it becomes a product in short supply in summer, and even a large amount of ice cream may be consumed in one day, which leads to the accumulation of a lot of fat. The accumulation of fat will not only lead to obesity and affect the appearance, but more importantly, the accumulation of visceral fat will lead to a series of diseases, affect human health, and also affect economic development. [0003] Diacylglycerol is a natural component in many vegetable oils, but its content is generally less than 10%. In recent years, with the development of its preparation process, diacylglycerol can be widely prepared and high-purity products can be obtained. Many animal experiments and in vivo experiments on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32A23G9/36
CPCA23G9/327A23G9/36A23V2002/00A23V2200/332A23V2250/6422A23V2250/182A23V2300/24A23V2300/26A23V2300/20A23V2250/51082A23V2250/506A23V2250/5036
Inventor 王永华徐青青黄翔杰徐婉莉杨嘉欣王卫飞
Owner GUANGDONG YUE S SPECIAL NUTRITION TECH CO LTD
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