A processing method for improving the overrun of low-fat and low-sugar ice cream

Abstract

The present invention discloses a processing method for improving the expansion rate of low-fat and low-sugar ice cream, which includes: dissolving one or more of cream, whole milk powder, skim milk powder, sucrose, maltitol and maltodextrin in water at 75-80°C, injecting hot water to adjust the temperature to 80°C, and maintaining stirring at 80°C for a first preset time to prepare a first mixed slurry; adding ingredient A with a first preset ratio to the first mixed slurry and homogenizing it into a second mixed slurry, adding solution B with a second preset ratio to the second mixed slurry to prepare a third mixed slurry, and the third mixed slurry is used to make ice cream; the ingredient A includes citrus fiber, rice starch and calcium carbonate, and the solution B is a citric acid solution. The present invention uses the combination of citrus fiber and rice starch to be homogenized into a three-dimensional porous network, and uses citric acid-calcium carbonate to generate carbon dioxide to fill the porous structure, significantly improving the expansion rate and anti-melting property of low-fat and low-sugar ice cream.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly to a processing method for improving the expansion rate of low-fat and low-sugar ice cream. Background Art

[0002] Ice cream is a frozen drink widely loved by consumers. The expansion rate is one of the important indicators to measure the quality of ice cream, generally referring to the ratio of air to milk slurry in ice cream, which to a certain extent determines the delicate and smooth taste of ice cream. During the freezing and freezing process, the milk slurry is fully mixed with air, and the volume of the milk slurry will increase by 30 - 60% of the original. Since air is a poor conductor of heat, when the expansion rate is relatively large, numerous tiny air bubbles are dispersed in the ice cream, playing an anti-melting role. However, too high an expansion rate will also lead to soft tissue, making the product prone to collapse and deformation.

[0003] Traditional ice cream is made from raw materials such as milk, cream, sugar, stabilizers, etc., and belongs to high-sugar and high-fat foods. Long-term consumption of high-sugar and high-fat foods may lead to obesity, diabetes, hyperlipidemia and various cardiovascular and cerebrovascular diseases. Therefore, in recent years, low-fat and low-sugar ice cream has gradually become popular. However, after the fat and sugar content in ice cream is reduced, its ability to capture air decreases, and the expansion rate will drop significantly under the same processing conditions (from 50 - 70% to 30 - 50%), seriously affecting the taste of ice cream.

[0004] To solve this problem, manufacturers generally adopt the method of adding more stabilizers. For example, increasing the usage amount of stabilizers such as mono / diglycerides, carrageenan, guar gum, etc. However, these operation methods have limited effects on improving the expansion rate and do not conform to the current market trend of clean labels, and the market response is not good.

[0005] In view of this, overcoming the defects of this prior art is an urgent problem to be solved in this technical field. Summary of the Invention

[0006] The technical problem to be solved by the embodiments of the present invention is to improve the low expansion rate of low-sugar and low-fat ice cream, improve the taste of ice cream, and urgently find an alternative solution that has a better effect on improving the expansion rate of low-sugar and low-fat ice cream than stabilizers such as mono / diglycerides, carrageenan, and guar gum.

[0007] The embodiments of the present invention adopt the following technical solutions:

[0008] In the first aspect, the present invention provides a processing method for improving the expansion rate of low-fat and low-sugar ice cream, including:

[0009] Dissolve one or more of cream, whole milk powder, skim milk powder, sucrose, maltitol, and maltodextrin in water at 75 - 80°C, inject hot water to adjust the temperature to 80°C, and stir at 80°C for the first preset time to make the first mixed slurry;

[0010] Add ingredient A in the first preset ratio to the first mixed slurry and mix them evenly to form the second mixed slurry. Then add solution B in the second preset ratio to the second mixed slurry to make the third mixed slurry, and the third mixed slurry is used to make ice cream;

[0011] The ingredient A includes citrus fiber, rice starch, and calcium carbonate. The proportion of citrus fiber in the second mixed slurry is 0.3% - 2%, the proportion of rice starch in the third mixed slurry is 0.5% - 1.5%, and the proportion of calcium carbonate in the third mixed slurry is 0.1% - 0.3%;

[0012] The second preset ratio solution B is a citric acid solution, and the proportion of citric acid in the third mixed slurry is 0.2% - 0.4%.

[0013] Preferably, the step of dissolving one or more of cream, whole milk powder, skim milk powder, sucrose, maltitol, and maltodextrin in water at 75 - 80°C, injecting hot water to adjust the temperature to 80°C, and stirring at 80°C for the first preset time to make the first mixed slurry specifically includes:

[0014] 100 - 150 parts of cream, 80 - 100 parts of whole milk powder, 30 - 50 parts of skim milk powder, 40 - 60 parts of sucrose, 50 - 60 parts of maltitol, and 20 parts of maltodextrin are pre - dissolved in water at 75 - 80°C, and are rapidly stirred by a high - shear stirrer. Meanwhile, boiling water is continuously injected to control the total weight at 950 parts, and then stirred at 80°C for 10 - 15 min to make the first mixed slurry; among them, the first preset time is 10 - 15 min.

[0015] Preferably, the processing process of the ingredient A includes:

[0016] Take 10 parts of citrus fiber and 1 - 2 parts of calcium carbonate, mix them and pass through a 200 - mesh sieve, add 10 - 20 times of water and wash at room temperature for 2 - 3 times to remove colored impurities, centrifuge or filter to remove the supernatant, and then add 1 - 2 parts of rice starch and mix and stir to obtain ingredient A.

[0017] Preferably, the processing process of the solution B includes:

[0018] Take 2 - 3 parts of citric acid and add 5 times the volume of water to dissolve to obtain citric acid solution B.

[0019] Preferably, before adding the second preset ratio solution B to the second mixed slurry to form the third mixed slurry, the second mixed slurry is further aged, specifically including:

[0020] Transfer the second mixed slurry to an aging tank, control the temperature at 2 - 4 °C, and maintain for no less than 4 h.

[0021] Preferably, adding the ingredient A with the first preset ratio to the first mixed slurry and mixing and homogenizing it into the second mixed slurry specifically includes:

[0022] Pre - mix the ingredient A with the first mixed slurry, and continuously perform homogenization treatment in a series of a first homogenizer and a second homogenizer. Among them, the temperature of the first homogenizer is 65 - 70 °C, the total pressure is 20 - 25 Mpa, the temperature of the second homogenizer is 75 - 80 °C, and the total pressure is 30 - 40 Mpa.

[0023] Preferably, before adding the ingredient A with the first preset ratio to the first mixed slurry, mixing, and homogenizing it into the second mixed slurry, the first mixed slurry is further sterilized, specifically including:

[0024] Perform pasteurization treatment on the first mixed slurry at a temperature of 85 °C for 10 - 20 min.

[0025] Preferably, after adding the second preset ratio solution B to the second mixed slurry to form the third mixed slurry, the third mixed slurry is further post - treated, specifically including:

[0026] Transfer the third mixed slurry to a freezing machine, set the first preset inflation pressure of the freezing machine, and maintain for the second preset time under the first preset inflation pressure to adjust the expansion ratio of the third mixed slurry to the target value.

[0027] Preferably, it further includes quick - freezing the third mixed slurry after freezing, specifically including:

[0028] Cut and shape the third mixed slurry after freezing and perform freezing and shaping to facilitate packaging.

[0029] In a second aspect, the present invention also provides a processing method for improving the expansion ratio of low - fat and low - sugar ice cream. The raw materials include 10 parts of citrus fiber, 1 - 2 parts of rice starch, 1 - 2 parts of calcium carbonate, and 2 - 3 parts of citric acid. The processing method includes:

[0030] Step 1. Preparation of the porous three-dimensional network structure skeleton material: Take 10 parts of commercial citrus fiber and 1 - 2 parts of food-grade calcium carbonate. After mixing, sieve through a 200-mesh sieve, add 10 - 20 times the amount of water, and wash at room temperature 2 - 3 times to remove colored impurities. Then, centrifuge or filter to remove the supernatant. Next, add 1 - 2 parts of rice starch, and obtain ingredient A after mixing and stirring; Meanwhile, prepare 2 - 3 parts of food-grade citric acid, dissolve it in 5 times the volume of water to obtain citric acid solution B;

[0031] Step 2. Mixing: Take 100 - 150 parts of cream, 80 - 100 parts of whole milk powder, 30 - 50 parts of skim milk powder, 40 - 60 parts of sucrose, 50 - 60 parts of maltitol, and 20 parts of maltodextrin. Dissolve them in water at 75 - 80 °C in advance, and quickly stir with a high-shear stirrer. Meanwhile, continuously inject boiling water to control the total weight at 950 parts. Then, stir at 80 °C for 10 - 15 min to prepare a mixed slurry;

[0032] Step 3. Sterilization: Perform pasteurization on the dissolved slurry at a temperature of 80 - 90 °C for 10 - 20 min;

[0033] Step 4. Homogenization: Pre-mix the sterilized slurry and ingredient A, and then add them together into a high-pressure homogenizer for continuous series homogenization. The temperature of the first homogenizer is 65 - 70 °C, and the total pressure is 20 - 25 MPa. The temperature of the second homogenizer is 75 - 80 °C, and the total pressure is 30 - 40 MPa;

[0034] Step 5. Aging: Transfer the homogenized slurry to an aging tank, control the temperature at 2 - 4 °C, and maintain for at least 4 h;

[0035] Step 6. Freezing: Add citric acid solution B to the aged slurry, and then quickly transfer it to a freezer. According to product requirements, adjust parameters such as inflation pressure and time to make the expansion ratio reach the target value;

[0036] Step 7. Quick-freezing to obtain the product: Cut and shape the frozen ice cream, pass it through a tunnel freezer, and then package it and transfer it to frozen storage.

[0037] Compared with the prior art, the beneficial effects of the embodiments of the present invention are as follows:

[0038] In the embodiments of the present invention, during the process of processing low-sugar and low-fat ice cream, citrus fiber, rice starch, citric acid, and calcium carbonate are added to the slurry. After the combination of citrus fiber and rice starch, high-pressure homogenization is carried out to form a new porous three-dimensional network structure. Then, carbon dioxide is generated by the reaction of citric acid and calcium carbonate to fill the porous three-dimensional network structure, significantly improving the expansion rate of low-fat and low-sugar ice cream and simultaneously improving the anti-melting property of the ice cream. In addition, the present invention does not use commercial stabilizers such as mono- and diglycerides, guar gum, and carrageenan, and only uses clean raw materials such as citrus fiber, rice starch, citric acid, and calcium carbonate, with the characteristics of a clean label and being more easily accepted by consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.

[0040] Figure 1 It is a flowchart of a processing method for improving the expansion rate of low-fat and low-sugar ice cream provided by the embodiments of the present invention;

[0041] Figure 2 It is a microscopic porous structure diagram of ice cream prepared by using a processing method for improving the expansion rate of low-fat and low-sugar ice cream provided by the embodiments of the present invention;

[0042] Figure 3 It is a comparison table of the maximum expansion rates of ice cream with added ingredient A and solution B, ice cream with added ingredient A, ice cream with added solution B, conventional ice cream, and ordinary low-fat ice cream provided by the embodiments of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0043] In order to make the purpose, technical solutions, and advantages of the present invention clearer, the following further details the present invention in conjunction with the drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0044] In the description of the present invention, the orientation or positional relationship indicated by terms such as "inner", "outer", "longitudinal", "lateral", "upper", "lower", "top", "bottom", etc. is based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing the present invention rather than requiring the present invention to be constructed and operated in a specific orientation. Therefore, it should not be construed as a limitation of the present invention.

[0045] In addition, the technical features involved in each embodiment of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0046] Example 1:

[0047] Example 1 of the present invention provides a processing method for improving the expansion rate of low-fat and low-sugar ice cream, as Figure 1 shown, including:

[0048] Step 201: Dissolve one or more of cream, whole milk powder, skim milk powder, sucrose, maltitol, and maltodextrin in water at 75 - 80 °C, inject hot water to adjust the temperature to 80 °C, and keep stirring at 80 °C for a first preset time to make a first mixed slurry.

[0049] In step 201, the present invention embodiment can, but is not limited to, make the first mixed slurry using the following ratio. For example: 100 - 150 parts of cream, 80 - 100 parts of whole milk powder, 30 - 50 parts of skim milk powder, 40 - 60 parts of sucrose, 50 - 60 parts of maltitol, 20 parts of maltodextrin, pre-dissolved in water at 75 - 80 °C, quickly stirred by a high-shear stirrer, and at the same time continuously inject boiling water to control the total weight at 950 parts, and then stir at 80 °C for 10 - 15 min to make the first mixed slurry; wherein, the first preset time is 10 - 15 min.

[0050] Step 202: Add ingredient A with a first preset ratio to the first mixed slurry and mix and homogenize it into a second mixed slurry, add solution B with a second preset ratio to the second mixed slurry to make a third mixed slurry, and the third mixed slurry is used to make ice cream.

[0051] In step 202, ingredient A in the present invention embodiment includes citrus fiber, rice starch, and calcium carbonate. The proportion of citrus fiber in the second mixed slurry is 0.3% - 2%, the proportion of rice starch in the third mixed slurry is 0.5% - 1.5%, and the proportion of calcium carbonate in the third mixed slurry is 0.1% - 0.3%; solution B is a citric acid solution, and the proportion of citric acid in the third mixed slurry is 0.2% - 0.4%. After adding ingredient A and solution B to the corresponding mixed slurries, the third mixed slurry for preparing ice cream is obtained.

[0052] Since the fat and sugar content in low-fat and low-sugar ice cream is significantly reduced compared to traditional ice cream, its overrun will drop significantly, thereby affecting the product yield and taste. The main reason for this is the reduction of fat and other substances, making it difficult for the system to form enough microporous structures, and thus unable to capture enough air to form a loose overrun structure. In the embodiments of the present invention during the processing of low-sugar and low-fat ice cream, citrus fiber, rice starch, citric acid, and calcium carbonate are added to the slurry. After the combination of citrus fiber and rice starch, high-pressure homogenization is used to form a new porous three-dimensional network structure, and then carbon dioxide is generated by the reaction of citric acid - calcium carbonate to fill the porous three-dimensional network structure, significantly improving the overrun of low-sugar and low-fat ice cream and simultaneously improving the anti-melting property of the ice cream. In addition, the present invention does not use commercial stabilizers such as mono- and diglycerides, guar gum, and carrageenan, and only uses clean raw materials such as citrus fiber, rice starch, citric acid, and calcium carbonate, having the characteristics of a clean label and being more easily accepted by consumers.

[0053] In a specific embodiment of the present invention, it also involves the processing of ingredient A and solution B. The processing process of ingredient A in the embodiments of the present invention includes:

[0054] Take 10 parts of citrus fiber and 1 - 2 parts of calcium carbonate (CaCO3), mix them and pass through a 200-mesh sieve, add 10 - 20 times the amount of water and wash at room temperature 2 - 3 times to remove colored impurities, centrifuge or filter to remove the supernatant, add 1 - 2 parts of rice starch, and obtain ingredient A after mixing and stirring.

[0055] The processing process of solution B in the embodiments of the present invention includes: Take 2 - 3 parts of citric acid and add 5 times the volume of water to dissolve to obtain citric acid solution B.

[0056] Ingredient A in the embodiments of the present invention contains citrus fiber and rice starch, and needs to be processed by high-pressure homogenization to expand the spatial structure of the citrus fiber. Using rice starch (the microscopic particles are smaller than ordinary starch), it is embedded in the spatial structure of the citrus fiber, and a flexible three-dimensional network structure is formed by the water absorption of rice starch, which can capture the gas (i.e., the subsequent generated carbon dioxide) filled in the subsequent overrun process, laying a foundation for improving the overrun. The addition of ingredient A with a first preset ratio to the first mixed slurry in the embodiments of the present invention and mixing and homogenizing it into a second mixed slurry specifically includes: pre-mixing ingredient A with the first mixed slurry and continuously performing homogenization treatment in a series of a first homogenizer and a second homogenizer, wherein the temperature of the first homogenizer is 65 - 70 °C, the total pressure is 20 - 25 Mpa, the temperature of the second homogenizer is 75 - 80 °C, and the total pressure is 30 - 40 Mpa.

[0057] After the first mixed slurry of the embodiment of the present invention is mixed and homogenized with ingredient A to form the second mixed slurry, the second mixed slurry of the embodiment of the present invention needs to be aged. Before adding the second preset ratio solution B to the second mixed slurry to form the third mixed slurry, aging the second mixed slurry is also included, specifically including: transferring the second mixed slurry to an aging tank, controlling the temperature at 2-4°C, and maintaining for not less than 4 hours.

[0058] After the aging of the second mixed slurry is completed, after adding the second preset ratio solution B to the second mixed slurry to form the third mixed slurry, post-treatment of the third mixed slurry is also included, specifically including:

[0059] Transfer the third mixed slurry to a freezing machine, set the first preset inflation pressure of the freezing machine, and maintain for the second preset time under the first preset inflation pressure to adjust the expansion rate of the third mixed slurry to the target value; cut and shape the frozen third mixed slurry and perform freezing and shaping for easy packaging. In addition, before the strategic addition of ingredient A with the first preset ratio to the first mixed slurry and mixing and homogenizing to form the second mixed slurry, sterilization of the first mixed slurry is also included, specifically including: performing pasteurization treatment on the first mixed slurry at a temperature of 85°C for 10-20 minutes. The first preset inflation pressure and the second preset time of the freezing machine in the embodiment of the present invention are set according to actual needs.

[0060] In the process of processing low-sugar and low-fat ice cream in the embodiment of the present invention, citrus fiber, rice starch, citric acid, and calcium carbonate are added to the slurry. After the combination of citrus fiber and rice starch, high-pressure homogenization forms a new porous three-dimensional network structure (refer to Figure 2 ), and then carbon dioxide is generated by the reaction of citric acid - calcium carbonate to fill the porous three-dimensional network structure, significantly improving the expansion rate of low-fat and low-sugar ice cream and simultaneously improving the anti-melting property of the ice cream. In addition, the present invention does not use commercial stabilizers such as mono- and diglycerides, guar gum, and carrageenan, and only uses clean raw materials such as citrus fiber, rice starch, citric acid, and calcium carbonate, having the characteristics of a clean label and being more acceptable to consumers.

[0061] Example 2:

[0062] The present invention also provides a processing method for improving the expansion rate of low-fat and low-sugar ice cream. Compared with Example 1, the embodiment of the present invention specifically elaborates with citrus fiber, rice starch, calcium carbonate, and citric acid as raw materials. In the embodiment of the present invention, the same ratio is also used: 10 parts of citrus fiber, 1-2 parts of rice starch, 1-2 parts of calcium carbonate, and 2-3 parts of citric acid as the specific embodiment corresponding to step 202 in Example 1 for strategic elaboration. The processing method of the embodiment of the present invention includes:

[0063] In step 301, preparation of the porous three-dimensional network structure skeleton material: Take 10 parts of commercial citrus fiber and 1 - 2 parts of food-grade calcium carbonate (CaCO3). After mixing, pass through a 200-mesh sieve, add 10 - 20 times the amount of water, and wash at room temperature 2 - 3 times to remove colored impurities. Then, centrifuge or filter to remove the supernatant. Next, add 1 - 2 parts of rice starch, and obtain ingredient A after mixing and stirring. Meanwhile, prepare 2 - 3 parts of food-grade citric acid, and dissolve it in 5 times the volume of water to obtain citric acid solution B.

[0064] In step 302, mixing: Take 100 - 150 parts of cream, 80 - 100 parts of whole milk powder, 30 - 50 parts of skim milk powder, 40 - 60 parts of sucrose, 50 - 60 parts of maltitol, and 20 parts of maltodextrin. Pre-dissolve them in water at 75 - 80°C, and rapidly stir with a high-shear stirrer. Meanwhile, continuously inject boiling water to control the total weight at 950 parts. Then, stir at 80°C for 10 - 15 min to make a mixed slurry.

[0065] In step 303, sterilization: Perform pasteurization on the dissolved slurry at a temperature of 80 - 90°C for 10 - 20 min.

[0066] In step 304, homogenization: Pre-mix the sterilized slurry and ingredient A, and then add them together into a high-pressure homogenizer for continuous series homogenization. The temperature of the first homogenizer is 65 - 70°C, and the total pressure is 20 - 25 MPa. The temperature of the second homogenizer is 75 - 80°C, and the total pressure is 30 - 40 MPa.

[0067] In step 305, aging: Transfer the homogenized slurry to an aging tank, control the temperature at 2 - 4°C, and maintain for at least 4 h.

[0068] In step 306, freezing: Add citric acid solution B to the aged slurry, and then quickly transfer it to a freezer. According to product requirements, adjust parameters such as inflation pressure and time to make the expansion ratio reach the target value.

[0069] In step 307, quickly freeze to obtain the product: Cut and shape the frozen ice cream, pass it through a tunnel freezer, and then package it and transfer it to cold storage.

[0070] The corresponding strategy of the embodiment of the present invention is: Add ingredient A with a first preset ratio to the first mixed slurry and mix and homogenize it into a second mixed slurry. Add solution B with a second preset ratio to the second mixed slurry to make a third mixed slurry, that is, use the citrus fiber - rice starch three-dimensional network formation process and simultaneously use the citric acid to produce carbon dioxide filling process. In the process of processing low-sugar and low-fat ice cream in the embodiment of the present invention, add citrus fiber, rice starch, citric acid, and calcium carbonate to the slurry, and use the combination of citrus fiber and rice starch to form a new porous three-dimensional network structure by high-pressure homogenization (refer to Figure 2) Then, the citric acid-calcium carbonate reaction is used to generate carbon dioxide to fill the porous three-dimensional network structure, significantly improving the overrun rate of low-fat and low-sugar ice cream and simultaneously enhancing the anti-melting property of the ice cream.

[0071] Example 3:

[0072] The present invention also provides a processing method for improving the overrun rate of low-fat and low-sugar ice cream. Compared with Examples 1 and 2, the corresponding strategy of the embodiment of the present invention is: using the citrus fiber-rice starch three-dimensional network formation process and not using the citric acid production carbon dioxide filling process. The processing method of the embodiment of the present invention includes:

[0073] In step 401, take 10 parts of commercial citrus fiber and 1 part of food-grade calcium carbonate (CaCO3), mix them and pass through a 200-mesh sieve, add 15 times the amount of water and wash at room temperature 2-3 times to remove colored impurities, then centrifuge or filter to remove the supernatant, and then add 2 parts of rice starch, mix and stir to obtain ingredient A; at the same time, prepare 2 parts of food-grade citric acid and dissolve it in 5 times the volume of water to obtain citric acid solution B.

[0074] In step 402, mixing: Take 120 parts of cream, 100 parts of whole milk powder, 60 parts of sucrose, 60 parts of maltitol, and 20 parts of maltodextrin, pre-dissolve them in water at 75-80 °C, quickly stir with a high-shear stirrer, and continuously inject boiling water to control the total weight at 950 parts, then stir at 80 °C for 15 min to make a mixed slurry.

[0075] In step 403, sterilization: Perform pasteurization treatment on the dissolved slurry at a temperature of 85 °C for 10-20 min.

[0076] In step 404, homogenization: The sterilized slurry and precipitate A are pre-mixed, and then added together to a high-pressure homogenizer for continuous series homogenization treatment. The temperature of the first homogenizer is 65 °C and the total pressure is 20 MPa, and the temperature of the second homogenizer is 75 °C and the total pressure is 35 MPa.

[0077] In step 405, aging: Transfer the homogenized slurry to an aging tank, control the temperature at 2-4 °C, and maintain for at least 4 h.

[0078] In step 406, freezing: Then quickly transfer the aged slurry to a freezer, adjust parameters such as pressure and inflation pressure to make the overrun rate reach the target value.

[0079] In step 407, quick-freezing to obtain the product: Cut and shape the frozen ice cream, pass through a tunnel freezer, and then package and transfer it to a frozen storage.

[0080] In the process of processing low-sugar and low-fat ice cream in the embodiments of the present invention, citrus fiber, rice starch, citric acid and calcium carbonate are added to the slurry, and a new porous three-dimensional network structure is formed by high-pressure homogenization after the combination of citrus fiber and rice starch (see Figure 2 ), and the gas in the air is captured through the formed three-dimensional network structure (the amount of gas captured in the air is limited), which can improve the expansion rate and anti-melting property of low-fat and low-sugar ice cream to a certain extent.

[0081] Example 4:

[0082] The present invention also provides a processing method for improving the expansion rate of low-fat and low-sugar ice cream. Compared with Examples 1 and 2, the corresponding strategy of the embodiments of the present invention is: the citrus fiber-rice starch three-dimensional network formation process is not used, and the carbon dioxide filling process using citric acid is used.

[0083] In step 501, pretreatment of raw and auxiliary materials: Take 1-2 parts of food-grade calcium carbonate (CaCO3), pass through a 200-mesh sieve, add 10-20 times of water and wash at room temperature for 2-3 times, then centrifuge or filter to remove the supernatant to obtain precipitate A. At the same time, prepare 3 parts of food-grade citric acid, add 5 times the volume of water to dissolve to obtain citric acid solution B.

[0084] In step 502, mixing: Take 120 parts of cream, 100 parts of whole milk powder, 60 parts of sucrose, 60 parts of maltitol, and 20 parts of maltodextrin, pre-dissolve them in water at 75-80 °C, quickly stir with a high-shear stirrer, and continuously inject boiling water at the same time to control the total weight at 950 parts, and then stir at 80 °C for 15 min to make a mixed slurry.

[0085] In step 503, sterilization: Perform pasteurization treatment on the dissolved slurry at a temperature of 85 °C for 20 min.

[0086] In step 504, homogenization: The sterilized slurry and precipitate A are pre-mixed, and then added to a high-pressure homogenizer for homogenization treatment. The temperature of the homogenizer is 65-70 °C, and the total pressure is 20-25 MPa.

[0087] In step 505, aging: Transfer the homogenized slurry to an aging tank, control the temperature at 2-4 °C, and maintain for not less than 4 h.

[0088] In step 506, freezing: Add citric acid solution B to the aged slurry, and then quickly transfer it to a freezer, and adjust parameters such as pressure and inflation pressure to make the expansion rate reach the target value.

[0089] In step 507, quick-freezing to obtain the product: Cut and form the frozen ice cream, pass through tunnel freezing, and then package and transfer it to frozen storage.

[0090] In the process of processing low-sugar and low-fat ice cream in the embodiments of the present invention, citric acid and calcium carbonate are added to the slurry, and carbon dioxide is generated by the reaction of citric acid and calcium carbonate to fill the mixed slurry of low-sugar and low-fat ice cream, which can improve the expansion rate and melt resistance of low-fat and low-sugar ice cream to a certain extent.

[0091] Example 5:

[0092] Compared with the processing methods of Examples 1-4, the embodiments of the present invention also give a method for comparative testing of the expansion rate results, that is, the determination of the expansion rate: the distilled water constant volume method (SB / T 10012-92) is used for determination. Accurately weigh 50 mL of the ice cream sample, insert a glass funnel into a 250 mL volumetric flask, place the sample on the funnel, and accurately measure 200 mL of distilled water with a 200 mL volumetric flask. Slowly add it to the funnel in several portions to transfer all the sample into the volumetric flask. Keep it warm in a water bath. After the foam is basically eliminated, use a single-mark pipette to absorb 2 mL of ether and quickly inject it into the volumetric flask to remove the remaining foam in the solution. Use a burette to add distilled water until the volumetric flask reaches the scale, and record the volume of distilled water added.

[0093] X = (V1 + V2) / V - (V1 + V2) × 100%

[0094] Where: X—the expansion rate of the sample, %; V—the volume of the ice cream, mL; V1—the volume of ether added, mL; V2—the volume of distilled water added, mL.

[0095] Melt resistance: Take a certain amount of the sample out of the refrigerator at -18°C, remove the surface hardened layer (outer shell), put it into a 50-mesh sieve, place a beaker under the sieve, and place it at room temperature of 25°C for 1 h, then measure the weight of the melted sample and calculate the proportion of the weight of the unmelted sample.

[0096] As Figure 3 shown, it represents a comparison table of the maximum expansion rates of low-sugar and low-fat ice cream with added ingredient A and solution B, low-sugar and low-fat ice cream with added ingredient A, and low-sugar and low-fat ice cream with added solution B, conventional ice cream, and ordinary low-sugar and low-fat ice cream, as well as the comparison of melt resistance and stabilizer usage. From Figure 3 the comparison results, it can be seen that the embodiments of the present invention can effectively improve the expansion rate of traditional low-sugar and low-fat ice cream, increase the melt resistance, and thus improve the taste. Among them, the ice cream solution corresponding to Example 2 uses the three-dimensional network formation process of citrus fiber and rice starch, and at the same time uses the carbon dioxide filling process produced by citric acid. Using these two key innovative operations, the effect is not only better than ordinary low-sugar and low-fat ice cream products, but also partially exceeds conventional ice cream products, showing great advantages in the production of high-end sugar-free (or low-sugar) and low-fat ice cream.

[0097] The ice cream solution corresponding to Example 3 uses the citrus fiber-rice starch three-dimensional network formation process and does not use the citric acid-based carbon dioxide filling process, requiring less modification of production equipment and can be directly implemented on a traditional ice cream production line.

[0098] The ice cream solution corresponding to Example 4 only uses the citric acid-based carbon dioxide filling process, does not require the purchase of citrus fiber and rice starch, has a lower production cost, but can effectively improve the expansion rate of low-fat ice cream, with high practical value.

[0099] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, and improvements made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

Claims

1. A processing method for improving the expansion rate of low-fat and low-sugar ice cream, characterized in that, Including: Dissolve one or more of cream, whole milk powder, skim milk powder, sucrose, maltitol and maltodextrin in water at 75 - 80 °C, inject hot water to adjust the temperature to 80 °C, and keep stirring at 80 °C for the first preset time to make the first mixed slurry; Add ingredient A with a first preset ratio to the first mixed slurry and mix and homogenize it into a second mixed slurry. Add solution B with a second preset ratio to the second mixed slurry to make a third mixed slurry, and the third mixed slurry is used to make ice cream; The adding of ingredient A with a first preset ratio to the first mixed slurry and mixing and homogenizing it into a second mixed slurry specifically includes: pre-mixing ingredient A with the first mixed slurry, and continuously performing homogenization treatment in a series-connected first homogenizer and second homogenizer. Among them, the temperature of the first homogenizer is 65 - 70 °C, the total pressure is 20 - 25 Mpa, the temperature of the second homogenizer is 75 - 80 °C, and the total pressure is 30 - 40 Mpa; The processing process of ingredient A includes: take 10 parts of citrus fiber and 1 - 2 parts of calcium carbonate, mix them and pass through a 200-mesh sieve, add 10 - 20 times the amount of water and wash at room temperature 2 - 3 times to remove colored impurities, centrifuge or filter to remove the supernatant, add 1 - 2 parts of rice starch, and mix and stir to obtain ingredient A; Ingredient A contains citrus fiber, rice starch and calcium carbonate. The proportion of citrus fiber in the second mixed slurry is 0.3% - 2%, the proportion of rice starch in the third mixed slurry is 0.5% - 1.5%, and the proportion of calcium carbonate in the third mixed slurry is 0.1% - 0.3%; The second preset ratio solution B is a citric acid solution, and the proportion of citric acid in the third mixed slurry is 0.2% - 0.4%; The processing process of solution B includes: take 2 - 3 parts of citric acid and add 5 times the volume of water to dissolve to obtain citric acid solution B; Through high-pressure homogenization treatment, the spatial structure of citrus fiber is unfolded, and rice starch is used to embed into the spatial structure of citrus fiber. Through the water absorption of rice starch, a flexible three-dimensional network structure is formed; Use the reaction of citric acid - calcium carbonate to generate carbon dioxide to fill the porous three-dimensional network structure, which improves the expansion rate of low-fat and low-sugar ice cream.

2. The processing method for improving the expansion rate of low-fat and low-sugar ice cream according to claim 1, characterized in that, The dissolving of one or more of cream, whole milk powder, skim milk powder, sucrose, maltitol and maltodextrin in water at 75 - 80 °C, injecting hot water to adjust the temperature to 80 °C, and keeping stirring at 80 °C for the first preset time to make the first mixed slurry specifically includes: 100 - 150 parts of cream, 80 - 100 parts of whole milk powder, 30 - 50 parts of skim milk powder, 40 - 60 parts of sucrose, 50 - 60 parts of maltitol, and 20 parts of maltodextrin are pre-dissolved in water at 75 - 80 °C, and quickly stirred by a high-shear stirrer. At the same time, boiling water is continuously injected to control the total weight at 950 parts, and then stirred at 80 °C for 10 - 15 min to make the first mixed slurry; Among them, the first preset time is 10 - 15 min.

3. The processing method for improving the expansion rate of low-fat and low-sugar ice cream according to claim 1, characterized in that Before adding solution B with a second preset ratio to the second mixed slurry to make a third mixed slurry, it also includes aging the second mixed slurry, specifically including: Transfer the second mixed slurry to an aging tank, control the temperature at 2 - 4°C, and maintain for not less than 4 h.

4. The processing method for improving the expansion rate of low-fat and low-sugar ice cream according to claim 1, characterized in that, Before adding ingredient A in a first preset ratio to the first mixed slurry and homogenizing it into the second mixed slurry, it further includes sterilizing the first mixed slurry, specifically including: Perform pasteurization on the first mixed slurry at a temperature of 85°C for 10 - 20 min.

5. The processing method for improving the expansion rate of low-fat and low-sugar ice cream according to claim 1, characterized in that, After adding solution B in a second preset ratio to the second mixed slurry to make the third mixed slurry, it further includes performing a freezing process on the third mixed slurry, specifically including: Transfer the third mixed slurry to a freezer, set the first preset inflation pressure of the freezer, and maintain it for a second preset time under the first preset inflation pressure to adjust the expansion ratio of the third mixed slurry to the target value.

6. The processing method for improving the expansion ratio of low-fat and low-sugar ice cream according to claim 1, characterized in that, It further includes performing quick-freezing on the frozen third mixed slurry, specifically including: Cut and shape the frozen third mixed slurry and perform freeze-setting for easy packaging.

7. A processing method for improving the expansion rate of low-fat and low-sugar ice cream, characterized in that, The raw materials include 10 parts of citrus fiber, 1 - 2 parts of rice starch, 1 - 2 parts of calcium carbonate, and 2 - 3 parts of citric acid. The processing method includes: Step 1. Preparation of the porous three-dimensional network structure framework material: Take 10 parts of commercial citrus fiber and 1 - 2 parts of food-grade calcium carbonate, mix and pass through a 200-mesh sieve, add 10 - 20 times the amount of water and wash at room temperature 2 - 3 times to remove colored impurities, then centrifuge or filter to remove the supernatant, and then add 1 - 2 parts of rice starch, mix and stir to obtain ingredient A; at the same time, prepare 2 - 3 parts of food-grade citric acid, add 5 times the volume of water to dissolve to obtain citric acid solution B; Step 2. Mixing: Take 100 - 150 parts of cream, 80 - 100 parts of whole milk powder, 30 - 50 parts of skim milk powder, 40 - 60 parts of sucrose, 50 - 60 parts of maltitol, and 20 parts of maltodextrin, pre-dissolve in water at 75 - 80°C, quickly stir with a high-shear stirrer, and continuously inject boiling water to control the total weight at 950 parts, then stir at 80°C for 10 - 15 min to make the mixed slurry; Step 3. Sterilization: Perform pasteurization on the dissolved slurry at a temperature of 80 - 90°C for 10 - 20 min; Step 4. Homogenization: Pre-mix the sterilized slurry and ingredient A, and then add them together into a high-pressure homogenizer for continuous series homogenization treatment. The temperature of the first homogenizer is 65 - 70°C, the total pressure is 20 - 25 MPa, and the temperature of the second homogenizer is 75 - 80°C, the total pressure is 30 - 40 MPa; through high-pressure homogenization treatment, the spatial structure of citrus fiber is unfolded, and using rice starch, it is embedded into the spatial structure of citrus fiber, and a flexible three-dimensional network structure is formed by the water absorption of rice starch; Step 5. Aging: Transfer the homogenized slurry to an aging tank, control the temperature at 2 - 4°C, and maintain for not less than 4 h; Step 6. Freezing: Add citric acid solution B to the aged slurry, then quickly transfer it to a freezer, and adjust the inflation pressure and time parameters according to product requirements to make the expansion ratio reach the target value; use the reaction of citric acid - calcium carbonate to generate carbon dioxide to fill the porous three-dimensional network structure, improving the expansion ratio of low-fat and low-sugar ice cream; Step 7, quick-freezing to obtain the product: Cut and shape the frozen ice cream, pass it through a tunnel freezer, and then package it and transfer it to frozen storage.

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