Low-sugar dark chocolate ice cream and preparation method thereof

Abstract

The present invention provides a low-sugar dark chocolate ice cream and a preparation method thereof, and belongs to the field of food technology. The low-sugar dark chocolate ice cream of the present invention comprises the following raw materials by weight: 60-90 parts of milk, 2-10 parts of milk powder, 5-10 parts of cream, 10-20 parts of dark chocolate, 10-30 parts of resistant dextrin, 0.1-0.5 parts of spiny bean gum, 0.1-0.5 parts of emulsifier, 5-10 parts of vegetable oil and 1-3 parts of sweetener. The low-sugar dark chocolate ice cream prepared by the present invention has the physical and chemical characteristics of low sugar, delicate taste, storage resistance, etc., has no other raw materials that are unfavorable to the body, is beneficial to the health of the body, and provides a large amount of dietary fiber to the human body, which can effectively regulate the intestinal flora and improve the intestinal function.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to a low-sugar dark chocolate ice cream and a preparation method thereof. Background Art

[0002] Ice cream is a frozen food that is made of drinking water, milk, milk powder, cream (or vegetable oil), sugar and other raw materials, with appropriate amount of food additives, and is mixed, sterilized, homogenized, aged, frozen, hardened and other processes. It has a delicate, smooth and refreshing taste. Ice cream is rich in high-quality protein, lactose, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, amino acids, vitamin A, vitamin C, vitamin E and other nutrients and other biologically active substances that are extremely beneficial to humans. It has the function of regulating physiological functions and balancing the osmotic pressure and pH of the human body. Therefore, as a frozen product, ice cream is deeply loved by consumers worldwide.

[0003] During the production process of ice cream, sucrose is mainly added. Excessive intake will induce obesity and diabetes, which seriously affects human health. With the rising awareness of low sugar and low carbon, the production of sugar-free or low-sugar ice cream has become a general trend. However, when other sugar alcohols are used to replace sucrose, problems such as insufficient sweetness, increased hardness, and reduced viscosity of ice cream will occur. In addition, the existing ice cream has stable performance and good taste by adding a variety of functional additives, and consuming ice cream with too many functional additives has an adverse effect on the gastrointestinal tract of consumers. Therefore, making an ice cream that can retain the taste of ice cream, improve the quality of ice cream, and is beneficial to human health is in line with people's current demand for ice cream. Summary of the invention

[0004] In view of this, the object of the present invention is to provide a low-sugar dark chocolate ice cream and a preparation method thereof, wherein the low-sugar dark chocolate ice cream can provide dietary fiber, has the characteristics of low sugar, delicate taste, and good storage resistance, does not contain other raw materials that are harmful to the body, and is beneficial to health.

[0005] In order to solve the above technical problems, the present invention provides the following technical solutions:

[0006] The invention provides a low-sugar dark chocolate ice cream, which comprises the following raw materials in parts by weight: 60-90 parts of milk, 2-10 parts of milk powder, 5-10 parts of cream, 10-20 parts of dark chocolate, 10-30 parts of resistant dextrin, 0.1-0.5 parts of spiny bean gum, 0.1-0.5 parts of emulsifier, 5-10 parts of vegetable oil and 1-3 parts of sweetener.

[0007] Preferably, the cream comprises animal cream and / or vegetable cream.

[0008] Preferably, the resistant dextrin includes one or more of corn resistant dextrin, wheat resistant dextrin or cassava resistant dextrin.

[0009] Preferably, the emulsifier includes one or more of mono- and di-glycerol fatty acid esters, monolaurin, soybean polysaccharide, sodium caseinate or propylene glycol fatty acid esters.

[0010] Preferably, the vegetable oil comprises one or more of olive oil, palm oil, coconut oil, corn oil or soybean oil.

[0011] Preferably, the sweetener comprises one or more of erythritol, steviol glycoside, maltitol, sorbitol or xylitol.

[0012] The invention provides a method for preparing the low-sugar dark chocolate ice cream, comprising the following steps: uniformly mixing milk powder, resistant dextrin, a sweetener, spiny bean gum and an emulsifier to obtain a dry powder raw material, mixing and heating milk, cream, dark chocolate and vegetable oil to obtain a liquid raw material; mixing and dissolving the dry powder raw material and the liquid raw material to obtain an ice cream raw material; homogenizing, sterilizing, aging, freezing and freezing the ice cream raw material to obtain the low-sugar dark chocolate ice cream.

[0013] Preferably, the homogenization uses two-stage homogenization, and the homogenization conditions include: temperature 50-70°C, first-stage homogenization pressure 10-26MPa and second-stage homogenization pressure 1-5MPa.

[0014] Preferably, the aging conditions include: temperature 1-7°C and time 2-6h.

[0015] Preferably, the freezing conditions include: temperature -10~-18°C, rotation speed 100-200r / min and time 5-10min.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] The resistant dextrin selected by the present invention has an embedding property, can reduce the after-bitterness of dark chocolate, improve the taste quality, and use the resistant dextrin to replace other colloids and work together with spiny bean gum to improve its thickening, water holding and gelling effects, improve the taste of ice cream, make its tissue structure dense, and enhance the water retention and melting resistance, while reducing the use of food additives.

[0018] Furthermore, the present invention adopts two-stage homogenization. The first-stage homogenization makes the ice cream dry powder raw material and the liquid raw material mixed more evenly, and the fat in the obtained ice cream raw material is broken to make it micronized and uniform; the second-stage homogenization makes the protein film appearing on the fat globules evenly distributed, so that the obtained ice cream homogenized milk is more uniform and stable.

[0019] Furthermore, the low-sugar dark chocolate ice cream prepared by the auxiliary material combination selected by the present invention in combination with a specific process has the characteristics of low sugar, delicate taste, and storage resistance, does not contain other raw materials that are harmful to the body, is beneficial to health, and at the same time provides a large amount of dietary fiber to the human body, which can effectively regulate intestinal flora and improve intestinal function. DETAILED DESCRIPTION

[0020] The present invention provides a low-sugar dark chocolate ice cream, comprising the following raw materials in parts by weight: 60-90 parts of milk, 2-10 parts of milk powder, 5-10 parts of cream, 10-20 parts of dark chocolate, 10-30 parts of resistant dextrin, 0.1-0.5 parts of spiny bean gum, 0.1-0.5 parts of emulsifier, 5-10 parts of vegetable oil and 1-3 parts of sweetener; preferably comprising the following raw materials in parts by weight: 55-85 parts of milk, 3-9 parts of milk powder, 6-9 parts of cream, 11-19 parts of dark chocolate, 15-25 parts of resistant dextrin, 0.2-0.4 parts of spiny bean gum, 0.2-0.4 parts of emulsifier, 6-9 parts of vegetable oil and 1.5-2.5 parts of sweetener. Unless otherwise specified, the raw materials described in the present invention are all commercially available commodities well known to those skilled in the art.

[0021] In the present invention, the milk is preferably whole milk; the milk powder is preferably skimmed milk powder; the cream includes animal cream and / or vegetable cream, preferably animal cream.

[0022] In the present invention, the resistant dextrin includes one or more of corn resistant dextrin, wheat resistant dextrin, and cassava resistant dextrin, preferably corn resistant dextrin. The resistant dextrin of the present invention has an embedding property, which can reduce the bitter aftertaste of dark chocolate and improve the taste. At the same time, the water activity of the resistant dextrin is very low, and there is very little water for the growth and reproduction of microorganisms, which can effectively inhibit the growth of microorganisms and improve the safety of ice cream during production and storage. The resistant dextrin of the present invention also has the ability to moderately lower the freezing point, and will not produce a large amount of ice crystals during the freezing process. At the same time, the freezing point of the resistant dextrin is relatively high, so that ice crystals will not grow during the storage process of ice cream, and the size of ice crystals will not increase. The ice cream can maintain a good creamy feel and smoothness, and there will be no ice crystal feeling. At the same time, the melting speed is also relatively slow.

[0023] In the present invention, resistant dextrin is used to replace other colloids and work together with spiny bean gum to improve its thickening, water holding and gelling effects, improve the taste of ice cream, make its organizational structure dense, enhance water retention and anti-melting properties, and reduce the use of food additives. The weight ratio of resistant dextrin to spiny bean gum in the present invention is 50-150:1, preferably 60-140:1, and more preferably 100:1.

[0024] In the present invention, the vegetable oil includes one or more of olive oil, palm oil, coconut oil, corn oil, and soybean oil, preferably olive oil. The olive oil of the present invention is directly cold-pressed from fresh olive fruits. Because it is not heated or chemically treated, it retains natural nutrients and is the most suitable oil for human nutrition. However, it has a unique taste. The use of resistant dextrin can embed the taste of olive oil without destroying the nutritional value of olive oil, thereby improving the quality of ice cream.

[0025] In the present invention, the emulsifier includes one or more of mono- and di-glycerol fatty acid esters, monolaurin, soybean polysaccharide, sodium caseinate, and propylene glycol fatty acid esters, preferably mono- and di-glycerol fatty acid esters. The mono- and di-glycerol fatty acid esters of the present invention play a role in preventing oil-water separation during the ice cream production process, making the components evenly mixed, the texture fine and smooth, the puffing degree high, and improving the shape retention.

[0026] In the present invention, the sweetener includes one or more of erythritol, steviol glycoside, maltitol, sorbitol, and xylitol, preferably erythritol. The erythritol of the present invention imparts moderate sweetness to ice cream and also has a thickening effect, and together with resistant dextrin, plays a role in increasing the viscosity of ice cream, providing a cool taste, and improving the taste of ice cream.

[0027] The present invention also provides a method for preparing the low-sugar dark chocolate ice cream, comprising the following steps: uniformly mixing milk powder, resistant dextrin, spiny bean gum, sweetener and emulsifier to obtain dry powder raw materials, mixing and heating milk, cream, dark chocolate and vegetable oil to obtain liquid raw materials; mixing and dissolving the dry powder raw materials and liquid raw materials to obtain ice cream raw materials; homogenizing, sterilizing, aging, freezing and freezing the ice cream raw materials to obtain low-sugar dark chocolate ice cream. The temperature of mixing and heating in the preparation of the liquid raw materials of the present invention is 50-70°C, preferably 60°C. The dry powder raw materials of the present invention are added to the liquid raw materials while stirring, and high-speed stirring is performed for 10-30 minutes to ensure that the raw materials are fully mixed, and the stirring speed is preferably 20 minutes.

[0028] In the present invention, the homogenization uses two-stage homogenization, and the homogenization conditions include: at a temperature of 50-70°C, first homogenize at a primary homogenization pressure of 10-26MPa for 1-5min, and then homogenize at a secondary homogenization pressure of 1-5MPa for 0.5-2min; the homogenization conditions preferably include: at a temperature of 60°C, first homogenize at a primary homogenization pressure of 18MPa for 3min, and then homogenize at a secondary homogenization pressure of 3MPa for 1min. The present invention adopts two-stage homogenization, the primary homogenization makes the ice cream dry powder raw material and the liquid raw material mixed more evenly, and the fat in the obtained ice cream raw material is broken to make it micronized and homogenized; the secondary homogenization makes the protein film appearing on the fat globules evenly distributed, so that the obtained ice cream homogenized milk is more uniform and stable. The homogenizer model used in the present invention is HOMOLAB.

[0029] In the present invention, the sterilization uses a pasteurization method, the sterilization temperature is 70-80°C, and the sterilization time is 10-20min; preferably, the sterilization temperature is 75°C and the sterilization time is 15min.

[0030] In the present invention, the aging conditions include: temperature 1-7°C, time 2-6h; preferably temperature 4°C, time 4h.

[0031] In the present invention, the aged ice cream is subjected to freezing treatment to obtain soft ice cream. The freezing conditions of the present invention include: temperature -10~-18°C, rotation speed 100-200r / min, time 5-10min; preferably temperature -15°C, rotation speed 150r / min, time 8min.

[0032] In the present invention, the soft ice cream is frozen to obtain low-sugar dark chocolate ice cream. The freezing conditions of the present invention include: temperature -20 to -40°C, time 0.5 to 2.5 hours, preferably temperature -30°C, time 1 hour.

[0033] In the present invention, unless otherwise specified, all components or reagents are commercially available products well known to those skilled in the art.

[0034] The technical solutions in the present invention will be described clearly and completely below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0035] The whole milk described in the embodiment of the present invention is derived from Yili Shuhua lactose-free whole milk produced by Inner Mongolia Yili Industrial Group Co., Ltd.; the skimmed milk powder is derived from Nutricia skimmed milk powder produced by Shanghai Nutricia Dairy Co., Ltd.; the animal cream is derived from Elevi ultra-high temperature sterilized cream produced by Sinodis Food (Shanghai) Co., Ltd.; the dark chocolate is derived from Dove 0-sugar dark chocolate produced by Mars Food (China) Co., Ltd.; the corn resistant dextrin (resistant dextrin (soluble corn fiber) dietary fiber content ≥ 98%) is derived from Shandong Bailong Chuangyuan Biotechnology Co., Ltd.; the spiny bean gum is derived from Jiangsu Caiwei Biotechnology Co., Ltd.; the mono- and di-glycerol fatty acid esters are derived from Hebei Takuhai Biotechnology Co., Ltd.; the olive oil is derived from Tenona olive oil produced by JAENCOOP Group (Hahn Group); and the erythritol is derived from Shandong Sanyuan Biotechnology Co., Ltd.

[0036] Example 1

[0037] In this embodiment, a low-sugar dark chocolate ice cream is prepared, which is made from the following raw materials in parts by weight: 65 parts of whole milk, 4 parts of skimmed milk powder, 5 parts of animal cream, 15 parts of dark chocolate, 20 parts of corn resistant dextrin, 0.2 parts of spiny bean gum, 0.2 parts of mono- and di-glycerol fatty acid esters, 10 parts of olive oil and 2 parts of erythritol.

[0038] The steps of preparing the low-sugar dark chocolate ice cream in this embodiment are as follows:

[0039] (1) Weigh the raw materials according to the stated weight proportions.

[0040] (2) Fully mix skimmed milk powder, corn resistant dextrin, erythritol, spiny bean gum and mono- and di-glycerol fatty acid esters to obtain dry powder raw materials; mix whole milk, animal cream, dark chocolate and olive oil, heat at 60°C in water bath until the dark chocolate is completely melted and completely blended with the whole milk, animal cream and olive oil to obtain liquid raw materials; add the mixed dry powder raw materials into the liquid raw materials while stirring, and stir at 1500 rpm for 20 min to obtain ice cream raw materials.

[0041] (3) Place the mixed ice cream ingredients in a homogenizer, set the temperature to 60°C, homogenize for 3 min at a first-level homogenization pressure of 18 MPa, and then homogenize for 1 min at a second-level homogenization pressure of 3 MPa to obtain ice cream homogenized milk.

[0042] (4) Sterilize the ice cream homogenate at 75°C for 15 min.

[0043] (5) After sterilization, place at 4°C for 4 hours.

[0044] (6) Place the aged ice cream milk in a freezer, set the temperature to -15°C and the speed to 150 r / min, and process for 8 minutes to obtain soft ice cream.

[0045] (7) Freeze the soft-serve ice cream at -30°C for 1 hour to obtain low-sugar, dark chocolate-resistant ice cream.

[0046] Example 2

[0047] In this embodiment, a low-sugar dark chocolate ice cream is prepared, which is made from the following raw materials in parts by weight: 60 parts of whole milk, 2 parts of skimmed milk powder, 8 parts of animal cream, 10 parts of dark chocolate, 10 parts of corn resistant dextrin, 0.1 parts of spiny bean gum, 0.1 parts of mono- and di-glycerol fatty acid esters, 5 parts of olive oil, and 1 part of erythritol.

[0048] The preparation method of the low-sugar dark chocolate ice cream in this embodiment is the same as that in Example 1.

[0049] Example 3

[0050] In this embodiment, a low-sugar dark chocolate ice cream is prepared, which is made from the following raw materials in parts by weight: 90 parts of whole milk, 10 parts of skimmed milk powder, 10 parts of animal cream, 20 parts of dark chocolate, 30 parts of corn resistant dextrin, 0.5 parts of spiny bean gum, 0.5 parts of mono- and di-glycerol fatty acid esters, 10 parts of olive oil, and 3 parts of erythritol.

[0051] The preparation method of the low-sugar dark chocolate ice cream in this embodiment is the same as that in Example 1.

[0052] Example 4

[0053] This embodiment prepares a low-sugar dark chocolate ice cream. The formula is different from that of Example 1 in that 30 parts of corn resistant dextrin are used, and the rest are the same.

[0054] The preparation method of the low-sugar dark chocolate ice cream in this embodiment is the same as that in Example 1.

[0055] Example 5

[0056] This embodiment prepares a low-sugar dark chocolate ice cream. The formula is different from that of Example 1 in that 10 parts of corn resistant dextrin are used, and the rest are the same.

[0057] The preparation method of the low-sugar dark chocolate ice cream in this embodiment is the same as that in Example 1.

[0058] Example 6

[0059] In addition to the preparation method described in Examples 1-5, another preparation method of the formulation described in Examples 1-5 is as follows:

[0060] (1) Weigh the raw materials according to the stated weight proportions.

[0061] (2) Fully mix skimmed milk powder, corn resistant dextrin, erythritol, spiny bean gum and mono- and di-glycerol fatty acid esters to obtain dry powder raw materials; mix whole milk, animal cream, dark chocolate and olive oil and heat them in a water bath at a heating temperature of 70°C to obtain liquid raw materials; add the mixed dry powder raw materials into the liquid raw materials while stirring, and stir at 1000 rpm for 30 minutes to obtain ice cream raw materials.

[0062] (3) Place the mixed ice cream ingredients in a homogenizer, set the temperature to 70°C, homogenize for 2 min at a first-level homogenization pressure of 26 MPa, and then homogenize for 0.5 min at a second-level homogenization pressure of 5 MPa to obtain ice cream homogenized milk.

[0063] (4) Sterilize the ice cream homogenate at 80°C for 20 min.

[0064] (5) After sterilization, place at 7℃ for 2 hours.

[0065] (6) Place the aged ice cream milk in a freezer, set the temperature to -18°C and the speed to 200 r / min, and process for 10 min to obtain soft ice cream.

[0066] (7) Freeze the soft-serve ice cream at -40°C for 2.5 hours to obtain low-sugar dark chocolate ice cream.

[0067] Example 7

[0068] In addition to the preparation method described in Examples 1-5, another preparation method of the formulation described in Examples 1-5 is as follows:

[0069] (1) Weigh the raw materials according to the stated weight proportions.

[0070] (2) Fully mix skimmed milk powder, corn resistant dextrin, erythritol, spiny bean gum and mono- and di-glycerol fatty acid esters to obtain dry powder raw materials; mix whole milk, animal cream, dark chocolate and olive oil and heat them in a water bath at a heating temperature of 50°C to obtain liquid raw materials; add the mixed dry powder raw materials into the liquid raw materials while stirring, and stir at 2000 rpm for 10 min to obtain ice cream raw materials.

[0071] (3) Place the mixed ice cream ingredients in a homogenizer, set the temperature to 50°C, homogenize for 5 min at a first-level homogenization pressure of 10 MPa, and then homogenize for 2 min at a second-level homogenization pressure of 1 MPa to obtain ice cream homogenized milk.

[0072] (4) Sterilize the ice cream homogenate at 70°C for 10 min.

[0073] (5) After sterilization, place at 2°C for 6 hours.

[0074] (6) Place the aged ice cream milk in a freezer, set the temperature to -10°C and the speed to 100 r / min, and process for 5 minutes to obtain soft ice cream.

[0075] (7) Freeze the soft ice cream at -20°C for 0.5 h to obtain low-sugar dark chocolate ice cream.

[0076] Comparative Examples 1-3

[0077] Comparative Examples 1-3 are based on Example 1, Example 4 and Example 5, respectively, except that corn resistant dextrin is replaced with white sugar, and the remaining raw materials and preparation methods are the same as those of the corresponding examples. The white sugar manufacturer is Angel Yeast (Chifeng) Co., Ltd.

[0078] Comparative Example 4

[0079] Comparative Example 4 is based on Example 1, except that the spiny bean gum is replaced with carrageenan, and the remaining raw materials and preparation method are the same as those of Example 1. Carrageenan was purchased from Linyi Aidesen Biotechnology Co., Ltd.

[0080] Comparative Example 5

[0081] The difference between Comparative Example 5 and Example 1 is that one-time homogenization is used, the homogenization pressure is 20 MPa, and the remaining raw material formulas and preparation steps are the same as those in Example 1.

[0082] Comparative Example 6

[0083] Comparative Example 6 is based on Example 1, but the corn resistant dextrin is replaced by cassava resistant dextrin, and the remaining raw materials and preparation methods are the same as those of Example 1. The manufacturer of cassava resistant dextrin (dietary fiber content ≥ 98%) is Shandong Bailong Chuangyuan Biotechnology Co., Ltd.

[0084] Comparative Example 7

[0085] Comparative Example 7 is based on Example 1, but corn resistant dextrin is replaced by wheat resistant dextrin, and the remaining raw materials and preparation methods are the same as those of Example 1. The manufacturer of wheat resistant dextrin (dietary fiber content ≥ 98%) is Shandong Bailong Chuangyuan Biotechnology Co., Ltd.

[0086] Comparative Example 8

[0087] Comparative Example 8 is based on Example 1, but erythritol is replaced by steviol glycoside, and the remaining raw materials and preparation method are the same as those of Example 1. The manufacturer of steviol glycoside is Qufu Shengren Pharmaceutical Co., Ltd.

[0088] Comparative Example 9

[0089] Comparative Example 9 is based on Example 1, except that erythritol is replaced by maltitol, and the remaining raw materials and preparation method are the same as those of Example 1. The maltitol manufacturer is Shandong Bailong Chuangyuan Biotechnology Co., Ltd.

[0090] Comparative Example 10

[0091] Comparative Example 10 is based on Example 1, except that the amount of corn resistant dextrin added is replaced with 34 parts, and the remaining raw materials and preparation method are the same as those of Example 1.

[0092] Comparative Example 11

[0093] Comparative Example 11 is based on Example 1, except that the amount of corn resistant dextrin added is replaced with 6 parts, and the remaining raw materials and preparation method are the same as those of Example 1.

[0094] Comparative Example 12

[0095] The difference between Comparative Example 12 and Example 1 is that whole milk, animal cream, dark chocolate and olive oil are mixed and heated in water bath at a temperature of 75°C to obtain a liquid raw material; the mixed dry powder raw material is added to the liquid raw material while stirring, and stirred at 1500 rpm for 8 minutes. The homogenizer is set at a temperature of 75°C, a first-level homogenization pressure of 30MPa, a homogenization time of 1.5min, a second-level homogenization pressure of 8MPa, and a homogenization time of 0.3min. The remaining raw material formulas and preparation steps are the same as those in Example 1.

[0096] Comparative Example 13

[0097] The difference between Comparative Example 13 and Example 1 is that whole milk, animal cream, dark chocolate and olive oil are mixed and heated in water bath at 45°C to obtain a liquid raw material; the mixed dry powder raw material is added to the liquid raw material while stirring, and stirred at 1500 rpm for 35 minutes. The homogenizer is set at 45°C, the first-level homogenization pressure is 5MPa, the homogenization time is 8min, the second-level homogenization pressure is 0.5MPa, and the homogenization time is 5min. The remaining raw material formulas and preparation steps are the same as those in Example 1.

[0098] Test Example 1

[0099] The products of Examples 1-5 and Comparative Examples 1-13 were subjected to a blind sensory test, with the main sensory inspection items being bitter aftertaste, hardness, viscosity, creaminess, and smoothness. The sensory evaluation standards are shown in Table 1. A total of 20 people participated in the experiment, and the highest evaluation score for each sensory inspection item was 10 points, and the lowest score was 0 points. The total score was calculated, and the average score was calculated. The higher the average score, the better the index of the ice cream. The evaluation results are shown in Table 2.

[0100] Table 1 Sensory evaluation standards

[0101]

[0102] Table 2 Sensory evaluation results

[0103]

[0104] From the analysis of Table 2 above, it can be concluded that in terms of aftertaste, the use of resistant dextrin can embed the aftertaste of dark chocolate and improve the taste of ice cream. In terms of hardness, viscosity, creaminess and smoothness, Examples 1-5 using resistant dextrin are better than Comparative Examples 1-3 using white sugar. At the same time, Example 1 using spiny bean gum is better than Comparative Example 4 using carrageenan, Example 1 using corn resistant dextrin is better than Comparative Examples 6 and 7 using cassava resistant dextrin and wheat resistant dextrin in terms of creaminess, and Example 1 using erythritol is better than Comparative Examples 8 and 9 using steviol glycosides and maltitol in terms of hardness and creaminess. When the weight ratio of resistant dextrin to spiny bean gum is 50:1 to 150:1 (Examples 1, 4 and 5), the comprehensive effect of ice cream is better, among which the comprehensive effect is best when the weight ratio of resistant dextrin to spiny bean gum is 100:1, and the effect is obviously poor when the weight ratio is 30:1 (Comparative Example 11) and 170:1 (Comparative Example 10). Compared with Examples 1-5, the preparation process parameters of Comparative Examples 12-13 are improperly set, and the sensory evaluation of ice cream is reduced.

[0105] Test Example 2

[0106] The products of Examples 1-5 and the products of Comparative Examples 1-13 were tested for expansion rate. The results are shown in Table 3.

[0107] Overrun detection method: Use the same 60mL disposable cup to hold the ice cream slurry before freezing and the soft ice cream after freezing and weigh them. ×100%, where: P is the expansion rate, %; m0 is the mass of ice cream slurry before freezing, g; m is the mass of the same volume of soft ice cream after freezing, g. All data are obtained from 3 repeated experiments, and the data in the table are mean values ​​± standard deviations.

[0108] Table 3 Expansion rate test results

[0109]

[0110] From the analysis of Table 3 above, it can be concluded that in terms of expansion rate, Examples 1-5 using resistant dextrin are greater than Comparative Examples 1-3 using white sugar, Example 1 using spiny bean gum is better than Comparative Example 4 using carrageenan, Example 1 using secondary homogenization is better than Comparative Example 5 using primary homogenization, Example 1 using corn resistant dextrin is better than Comparative Examples 6 and 7 using cassava resistant dextrin and wheat resistant dextrin, and Example 1 using erythritol is better than Comparative Examples 8 and 9 using steviol glycoside and maltitol. The expansion rate is significantly reduced when the ratio of resistant dextrin to spiny bean gum is 30:1 (Comparative Example 11) and 170:1 (Comparative Example 10). Compared with Examples 1-5, the preparation process parameters of Comparative Examples 12-13 are improperly set, and the expansion rate of ice cream is reduced.

[0111] Test Example 3

[0112] The ice crystal sizes of the products of Examples 1-5 and Comparative Examples 1-7 and Comparative Examples 10-13 were observed. The results are shown in Table 4.

[0113] Ice crystal size detection method: Take the hardened sample, freeze-dry it below -50℃, immerse the freeze-dried sample in liquid nitrogen, take it out, slice it, spray it with gold, transfer it to a scanning electron microscope under vacuum, and observe the gaps left by the sublimation of ice crystals in the sample. Take 5 photos with a magnification of 200 for each sample, count all ice crystals in the field of view, and calculate the average diameter of the ice crystals. All data are obtained from 3 repeated experiments, and the data in the table are mean values ​​± standard deviations.

[0114] Table 4 Test results of average ice crystal diameter

[0115]

[0116] From the analysis of Table 4 above, it can be concluded that in terms of ice crystal size, Examples 1-5 using resistant dextrin are smaller than Comparative Examples 1-3 using white sugar, Example 1 using spiny bean gum is better than Comparative Example 4 using carrageenan, and Example 1 using secondary homogenization is better than Comparative Example 5 using primary homogenization. When the ratio of resistant dextrin to spiny bean gum is 30:1 (Comparative Example 11) and 170:1 (Comparative Example 10), the ice crystals are significantly enlarged, which seriously affects the taste of the ice cream. Resistant dextrin reduces the ice crystal feeling of ice cream and can provide a dense taste. Compared with Examples 1-5, the preparation process parameters of Comparative Examples 12-13 are improperly set, and the average diameter of the ice crystals of the ice cream is increased, which enhances the ice crystal feeling.

[0117] Test Example 4

[0118] The products of Examples 1-5 and the products prepared in Comparative Examples 1-13 were tested for their anti-melting properties.

[0119] Melt resistance test method: Take the hardened block sample, hang it in a constant temperature incubator at 25°C, and observe and record the time required for the first drop of liquid to drip after the ice cream melts. All data are obtained from 3 repeated experiments.

[0120] Table 5 Melt resistance test results

[0121]

[0122] From the analysis of Table 5 above, it can be concluded that in terms of melting resistance, Examples 1-5 using resistant dextrin are better than Comparative Examples 1-3 using white sugar, Example 1 using spiny bean gum is better than Comparative Example 4 using carrageenan, Example 1 using secondary homogenization is better than Comparative Example 5 using primary homogenization, and Example 1 using corn resistant dextrin is better than Comparative Examples 6 and 7 using cassava resistant dextrin and wheat resistant dextrin. Comparative Examples 12-13 have improper preparation process parameters compared to Examples 1-5, and the melting resistance of ice cream is reduced.

[0123] Test Example 5

[0124] The products of Examples 1-5 and the products prepared in Comparative Examples 1-3 were tested for dietary fiber content and total sugar content. The results are shown in Table 6. All data were obtained from 3 repeated experiments.

[0125] Detection of dietary fiber content: in accordance with "GB 5009.88-2023 National Food Safety Standard Determination of Dietary Fiber in Food".

[0126] Detection of total sugar content: in accordance with "SB / T 10009-2008 Test Method for Frozen Beverages".

[0127] Table 6 Test results of dietary fiber content and total sugar content

[0128]

[0129] The numerical unit in the above table is "%", which means weight percentage.

[0130] Based on the results of the above evaluation, it can be found that using corn resistant dextrin as a filler can reduce the bitter aftertaste of dark chocolate ice cream and improve the taste quality. It also provides higher hardness, viscosity, creaminess and smoothness, and lower ice crystal feeling in synergy with spiny bean gum, thereby improving the sensory quality of ice cream. The effect is good when the addition amount of corn resistant dextrin and spiny bean gum is between 50:1 and 150:1, the effect is best at 100:1, and the effect will decrease significantly at 30:1 and 170:1. The use of two-stage homogenization can significantly improve the viscosity, creaminess and smoothness of ice cream.

[0131] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A low-sugar dark chocolate ice cream, characterized in that: The invention comprises the following raw materials in parts by weight: 60-90 parts of milk, 2-10 parts of milk powder, 5-10 parts of cream, 10-20 parts of dark chocolate, 10-30 parts of corn resistant dextrin, 0.1-0.5 parts of spiny bean gum, 0.1-0.5 parts of emulsifier, 5-10 parts of vegetable oil and 1-3 parts of erythritol; The preparation process of the low-sugar dark chocolate ice cream adopts homogenization treatment, and the homogenization uses two-stage homogenization. The homogenization conditions include: temperature 50-70°C, first-stage homogenization pressure 10-26MPa and second-stage homogenization pressure 1-5MPa.

2. The low-sugar dark chocolate ice cream according to claim 1, characterized in that: The cream includes animal cream and / or vegetable cream.

3. The low-sugar dark chocolate ice cream according to claim 1, characterized in that: The emulsifier includes one or more of mono- and di-glycerol fatty acid esters, monolaurin glyceryl, soybean polysaccharide, sodium caseinate or propylene glycol fatty acid ester.

4. The low-sugar dark chocolate ice cream according to claim 1, characterized in that: The vegetable oil includes one or more of olive oil, palm oil, coconut oil, corn oil or soybean oil.

5. The method for preparing low-sugar dark chocolate ice cream according to claim 1, characterized in that: The method comprises the following steps: uniformly mixing milk powder, resistant dextrin, sweetener, spiny bean gum and emulsifier to obtain dry powder raw materials, mixing and heating milk, cream, dark chocolate and vegetable oil to obtain liquid raw materials; mixing and dissolving the dry powder raw materials and the liquid raw materials to obtain ice cream raw materials; homogenizing, sterilizing, aging, coagulating and freezing the ice cream raw materials to obtain low-sugar dark chocolate ice cream.

6. The preparation method according to claim 5, characterized in that: The aging conditions include: temperature 1-7°C and time 2-6h.

7. The preparation method according to claim 5, characterized in that: The freezing conditions include: temperature -10~-18°C, rotation speed 100-200r / min and time 5-10min.

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