Concentrated and mellow milk ice cream and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to concentrated and mellow milk ice cream and a preparation method thereof. Comprising the following preparation raw materials in parts by mass: 40-50 parts of whole milk, 3-5 parts of a flavor fruity agent, 6-10 parts of whole milk powder, 1.5-2 parts of rice wine, 2-3 parts of chocolate, 2.5 parts of glucose syrup, 0.5-1 part of yolk, 0.05-0.15 part of lemon oil, 0.3-0.5 part of inulin, 0.8-1.2 parts of a nerve soothing and aroma enhancing bag, 0.1 part of peppermint oil and 4-7 parts of sweet corn flour. High milk fat is used as a substrate, natural components are used for optimizing emulsification, texture and flavor, and cane sugar and artificial additives are reduced; herbal medicine and fruity components are blended, so that the balance of the effects of taste, nutrition, cooling, tranquilizing and the like is realized.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a rich milk ice cream and a preparation method thereof. Background Art

[0002] As a popular frozen drink, ice cream has increasingly higher consumers' requirements for its taste, flavor and functionality.

[0003] Among the milk ice cream products currently on the market, although the high milk fat formula can bring a rich taste, it is often accompanied by problems such as prominent greasiness, rough texture, and poor resistance to melting; at the same time, traditional products mostly rely on sucrose to enhance flavor, and use a large amount of artificial emulsifiers and stabilizers to improve stability, which is contrary to the trend of healthy consumption; in addition, the functions of existing products are relatively single, focusing more on improving taste, lacking effective integration of natural functional ingredients, and it is difficult to achieve synergistic optimization of flavor, texture and health effects; some products with added functional ingredients also have problems such as flavor conflicts between ingredients, poor stability of functional ingredients, and insufficient functional synergy, and have not fully considered the combination of sensory experience and functional experience during consumption.

[0004] Therefore, developing a milk ice cream with rich taste, stable texture, harmonious flavor and multiple health benefits has become an important research direction in the industry. Summary of the Invention

[0005] To address the shortcomings of the existing technology, the rich milk ice cream prepared by this application uses whole milk and milk powder as a high-fat base, and uses egg yolk lecithin, glucose syrup, inulin, etc. to optimize emulsification and texture, while reducing the amount of sucrose. Rice wine helps absorb the herbal ingredients, lemon oil and peppermint oil neutralize the heaviness of the milk fat and synergize with the calming ingredients to enhance the "cool and calming" experience. Lecithin also improves resistance to melting. Among the fruit flavor agents, the active ingredients of grape pulp, mango pulp, and mangosteen pulp form a step-by-step antioxidant and immune-modulating synergistic effect. Coconut pulp quickly provides energy and echoes the flavor of traditional Chinese medicine. Pea protein and soluble soy polysaccharides replace artificial additives to improve stability, allowing the ice cream to achieve balanced optimization in texture, nutrition, flavor, and efficacy.

[0006] To achieve the above object, the technical solution adopted by the present invention is a rich milk ice cream, comprising the following raw materials in parts by weight: 40-50 parts of whole milk, 3-5 parts of flavoring agent, 6-10 parts of whole milk powder, 1.5-2 parts of rice wine, 2-3 parts of chocolate, 2.5 parts of glucose syrup, 0.5-1 part of egg yolk, 0.05-0.15 parts of lemon oil, 0.3-0.5 parts of inulin, 0.8-1.2 parts of calming and flavoring packet, 0.1 part of peppermint oil and 4-7 parts of sweet corn flour; Furthermore, the preparation method of the tranquilizing and fragrant bag comprises the following steps: α. Weigh 1-2 parts of lavender, 0.2 parts of chamomile, 0.1-0.3 parts of cinnamon, 0.2-0.6 parts of cardamom and 1 part of cloves and bake them at 65°C for 12 hours. Then, use an ultrafine grinder to grind them under a nitrogen flow rate of 500 mL / min and pass them through a 180-mesh sieve to obtain a fat-soluble composite powder. Weigh 0.5-1.5 parts of red date paste, 0.4-0.7 parts of yam powder and 1 part of lily powder and grind them. Pass them through a 180-mesh sieve. Weigh 0.7-1 parts of honey and add them. Stir at a speed of 300 r / min for 20 minutes. Then, dry them at a temperature of 60°C and a vacuum degree of 0.08 MPa for 12 hours and grind them into 80-mesh particles to obtain a fat-soluble carrier complex. Weigh 0.4 parts of sour jujube seeds, 1-1.5 parts of jujube bark and 0.6 parts of poria cocos and add them to 15 parts of pure water. Extract them in a water bath at 85°C for 2 minutes. The filtrates were filtered and combined, and concentrated at 60°C to a relative density of 1.10 g / cm3 to obtain an emulsion; β. Weigh 30 parts of anhydrous butter and heat at 60 ° C, add 0.25 parts of lecithin thereto, stir at a speed of 500r / min for 5min, add the fat-soluble composite powder obtained in step α, continue stirring at the above speed for 5min to obtain a primary oil-soluble substance, add the fat-soluble carrier complex obtained in step α and the emulsion thereto, heat at a temperature of 70 ° C for 20min, and treat with a high shear emulsifier at 3000r / min for 20min to obtain a herbal cream extract; γ. The Chinese medicine cream extract obtained in step β was homogenized twice (1 min each time) at a pressure of 25 MPa and a temperature of 60°C. 0.5 parts of turmeric coconut (passed through a 100-mesh sieve) was weighed and added thereto. The mixture was stirred at a speed of 600 r / min for 15 min. Citric acid was weighed and added to adjust the pH range to 6-6.5. The mixture was then allowed to stand at 4°C for 12 hours (stirring for 30 seconds every 4 hours at a speed of 100 r / min). After aging, the viscosity of the system increased to 6000 cP (25°C). A tranquilizing and flavoring bag was obtained.

[0007] Lavender and chamomile relieve anxiety-related insomnia by regulating GABA receptors. Turmeric coconut uses coconut milk and black pepper to enhance the absorption and efficacy of curcumin. Spices such as cinnamon promote blood circulation and mask bitterness. Yam powder and lily powder relieve lactose intolerance and help calm the nerves. Red date paste and honey help improve the texture and shelf life of ice cream while improving sleep and supplementing nutrition. This allows ice cream to not only bring deliciousness but also achieve multiple functions such as calming the nerves and anti-oxidation.

[0008] Furthermore, the turmeric coconut described in step γ is mixed by the following materials in a mass ratio: turmeric powder: black pepper powder: coconut milk: coconut essence = 0.5:1:0.5:0.1.

[0009] Furthermore, the method for preparing the flavoring agent comprises the following steps: a. Weigh 0.5 to 1 parts of coconut pulp and 2 parts of mango pulp and mix them and grind them. Add 0.01 parts of vitamin C solution and dry them in vacuum at 45 ° C and 0.06 MPa for 12 hours to obtain a fruity aroma precursor. Weigh 4 to 5 parts of grape pulp, 1 to 3 parts of mangosteen pulp and 1 part of peas and mix them for pulping. Filter the mixture with a 150-mesh filter cloth. The filtrate was concentrated under reduced pressure at 50 ° C and 0.07 MPa to 1 / 2 of its original volume to obtain a composite water-soluble product. b. Weigh 0.4 to 0.6 parts of soluble soybean polysaccharide and add the composite water-soluble material obtained in step a, add 0.1 parts of grape seed oil and 0.02 parts of monoglyceride thereto, and emulsify with a high shear emulsifier at a speed of 3500 r / min for 15 minutes, maintaining the emulsification temperature at 45 ° C to obtain an emulsified glycolipid; c. Add the fruity aroma precursor obtained in step a to the emulsified glycolipid obtained in step b, stir at a speed of 500 r / min for 5 minutes, emulsify at a speed of 3500 r / min for 15 minutes using a high shear emulsifier, maintain the emulsification temperature at 45°C, and then homogenize three times (each time for 1 minute) at a pressure of 25 MPa and a temperature of 45°C. After homogenization, refrigerate and age at 5°C for 10 hours. During the aging process, stir lightly at a speed of 100 r / min for 30 seconds every three hours to prevent particle sedimentation, to obtain a flavor fruity aroma agent.

[0010] Among them, grape pulp, mango pulp and mangosteen pulp play a triple protective role in anti-oxidation: Resveratrol in grape pulp: activates superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px), scavenging O2 - and H2O2; β-carotene in mango pulp is hydrolyzed into retinol by lipase in milk fat microspheres, which enhances the expression of receptors on the surface of immune cells and quenches singlet oxygen ( 1 O2); Mangosteen in mangosteen pulp can inhibit the NF-κB inflammatory pathway and block the reactive oxygen species burst induced by TNF-α; The present application also provides a method for preparing rich milk ice cream, comprising the following steps: Step 1. Weigh 40 to 50 parts of whole milk powder and 4 to 7 parts of sweet corn flour, add them to 200 parts of purified water, stir at a speed of 300 r / min for 10 minutes to obtain sweet corn flour milk, weigh 6 to 10 parts of whole milk and add them, heat at a temperature of 65 ° C for 10 minutes, and stir at a speed of 350 r / min to obtain a uniform emulsion; Step 2. Weigh 0.5 to 1 parts of egg yolk and add it to 2.5 parts of glucose syrup, stir it at a speed of 1000r / min for 10min, then add 0.3 to 0.5 parts of inulin, continue stirring at the above speed for 5min to obtain a composite syrup; The lecithin in the egg yolk is an amphiphilic molecule. Its hydrophilic end interacts with the serum phase, and its hydrophobic end wraps the fat globules to form a stable water-oil emulsion; it reduces interfacial tension and prevents the aggregation of fat globules, while promoting the partial aggregation of fat to form a network structure that supports the ice cream skeleton.

[0011] Step 3. Weigh 1.5-2 parts of rice wine and 0.8-1.2 parts of tranquilizing flavoring bag and add them to the compound slurry obtained in step 2, heat at 55 ° C for 10 minutes, weigh 3-5 parts of flavoring agent, 0.05-0.15 parts of lemon oil and 0.1 parts of peppermint oil and add them thereto, stir at a speed of 500 r / min for 5 minutes, weigh 2-3 parts of chocolate and add them thereto, and homogenize at a pressure of 20 MPa and a temperature of 50 ° C for 2 times (each time for 1 minute) to obtain a basic mixture; Step 4. The uniform emulsion obtained in step 1 is homogenized twice at a pressure of 10 MPa and a temperature of 50°C (1 min each time) to obtain a composite homogenous emulsion. The basic mixture obtained in step 3 is added to the composite homogenous emulsion and homogenized twice at a pressure of 20 MPa and a temperature of 50°C (1 min each time). The mixture is refrigerated at a temperature of 4°C for 12 hours and then hardened at a temperature of -30°C for 1.5 hours to obtain a rich milk ice cream.

[0012] The beneficial effects achieved by the present invention are: The rich milk ice cream prepared in the present application uses whole milk and milk powder as a high-fat base, optimizes water-oil emulsification through the lecithin in the egg yolk, and is combined with glucose syrup and inulin to inhibit ice crystal formation, enhance the fluffiness, and reduce the amount of sucrose. In addition, rice wine is selected as the alcohol agent. Rice wine not only lowers the freezing point and delays hardening, but its enzymatic hydrolysis products can also promote the dissolution of herbal active ingredients and accelerate the absorption of herbal ingredients. Lemon oil and mint oil neutralize the heaviness of the milk fat with their refreshing aroma. Menthol activates cold receptors and works synergistically with the sedative ingredients in the raw materials to enhance the "cool and soothing" experience, making the ice cream better in texture, nutrition and eating experience.

[0013] In the rich milk ice cream prepared in the present application, the lecithin in the egg yolk acts as an amphiphilic molecule, whose hydrophilic end (phosphate group) interacts with the serum phase, and the hydrophobic end (fatty acid chain) wraps the fat globules to form a stable water-oil emulsion; this process reduces interfacial tension, prevents the aggregation of fat globules, and at the same time promotes the partial aggregation of fat to form a network structure that supports the ice cream skeleton and improves its melting resistance.

[0014] The rich milk ice cream prepared in the present application uses a scientific combination of flavoring agents to achieve a balance between flavor and function. The resveratrol in grapes, β-carotene in mangosteen, and mangosteen in mangosteen form a step-by-step antioxidant and immune-regulating synergistic effect. Resveratrol first scavenges free radicals by activating antioxidant enzymes, and β-carotene is broken down into vitamin A, which not only replenishes antioxidant factors but also enhances the recognition ability of immune cells. Mangosteen inhibits the release of inflammatory mediators to avoid secondary damage. The three cover the entire stage of oxidative damage, forming a "scavenging + defense + inhibition" effect. In addition, β-carotene is easily absorbed by milk fat, and mangosteen is solubilized by caustic acid, which together enhances the stability of resveratrol and maximizes its efficacy. In addition, the medium-chain fatty acids in coconut pulp provide rapid energy, and the coconut aroma echoes the "turmeric coconut" flavor of the traditional Chinese medicine bag. The plant protein in peas and soluble soy polysaccharides form a natural texture protection network, replacing artificial additives, improving emulsification stability and pulp dispersion uniformity, and making the ice cream rich in flavor and stable in texture. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 A diagram showing a method for preparing rich milk ice cream; Figure 2 This is a TEM test image of the rich milk ice cream prepared in Example 2; Figure 3 The graph shows the test data of the particle size and freezing point of the rich milk ice cream prepared in Examples and Comparative Examples; Figure 4 The figure shows the test data of the total bacterial count and anti-melting time of the rich milk ice cream prepared in the examples and comparative examples; Figure 5 The figures are test data of DPPH radical scavenging rate and adhesion of rich milk ice cream prepared in Examples and Comparative Examples.

[0016] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION

[0017] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0018] Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those familiar to those skilled in the art. Furthermore, any methods and materials similar or equivalent to those described herein can be applied to the present invention. The preferred embodiments and materials described herein are for illustrative purposes only and are not intended to limit the scope of this application.

[0019] The preparation methods and related tests in the following examples are referenced to Figure 1-Figure 5 Unless otherwise specified, the conventional method is adopted. The materials used in the following embodiments are all expressed in parts by mass unless otherwise specified. Turmeric coconut is prepared by mixing the following materials in the following mass ratios: turmeric powder: black pepper powder: coconut milk: coconut essence = 0.5:1:0.5:0.1. All materials used are food grade.

[0020] Example 1: A rich milk ice cream, comprising the following raw materials in parts by weight: 40 parts whole milk, 3 parts flavoring agent, 6 parts whole milk powder, 1.5 parts rice wine, 2 parts chocolate, 2.5 parts glucose syrup, 0.5 parts egg yolk, 0.05 parts lemon oil, 0.3 parts inulin, 0.8 parts calming and flavoring packet, 0.1 parts peppermint oil, and 4 parts sweet corn flour; The preparation method of the tranquilizing and fragrant bag comprises the following steps: α. Weigh 1 part of lavender, 0.2 parts of chamomile, 0.1 parts of cinnamon, 0.2 parts of cardamom and 1 part of cloves and bake them at 65 ° C for 12 hours. Then, use an ultrafine grinder to grind them under the protection of nitrogen flow of 500 mL / min, pass through a 180-mesh sieve to obtain a fat-soluble composite powder, weigh 0.5 parts of red date paste, 0.4 parts of yam powder and 1 part of lily powder, grind them, pass through a 180-mesh sieve, weigh 0.7 parts of honey and add them, stir at a speed of 300 r / min for 20 minutes, then dry at a temperature of 60 ° C and a vacuum degree of 0.08 MPa for 12 hours, and grind them into 80-mesh particles to obtain a fat-soluble carrier complex, weigh 0.4 parts of sour jujube seeds, 1 part of jujube bark and 0.6 parts of Poria cocos and add them to 15 parts of pure water, extract them twice in an 85 ° C water bath, filter and combine the filtrate, and concentrate to a relative density of 1.10 g / cm at a temperature of 60 ° C. 3 , obtaining an emulsion; β. Weigh 30 parts of anhydrous butter and heat at 60 ° C, add 0.25 parts of lecithin thereto, stir at a speed of 500r / min for 5min, add the fat-soluble composite powder obtained in step α, continue stirring at the above speed for 5min to obtain a primary oil-soluble substance, add the fat-soluble carrier complex obtained in step α and the emulsion thereto, heat at a temperature of 70 ° C for 20min, and treat with a high shear emulsifier at 3000r / min for 20min to obtain a herbal cream extract; γ. The herbal cream extract obtained in step β was homogenized twice (1 min each time) at a pressure of 25 MPa and a temperature of 60°C. 0.5 parts of turmeric and coconut (passed through a 100-mesh sieve) were weighed and added thereto. The mixture was stirred at a speed of 600 r / min for 15 min. Citric acid was weighed and added to adjust the pH to 6. The mixture was then allowed to stand at 4°C for 12 hours (stirring for 30 seconds every 4 hours at a speed of 100 r / min). After aging, the viscosity of the system increased to 6000 cP (25°C). A tranquilizing and flavoring bag was obtained.

[0021] The preparation method of the flavor fruit fragrance agent comprises the following steps: a. Weigh 0.5 parts of coconut pulp and 2 parts of mango pulp and mix them and grind them, add 0.01 parts of vitamin C solution thereto, and dry them in vacuum at 45 ° C and 0.06 MPa for 12 h to obtain a fruity precursor. Weigh 4 parts of grape pulp, 1 part of mangosteen pulp and 1 part of peas and mix them for beating. Filter the mixture using a 150-mesh filter cloth, and concentrate the filtrate at 50 ° C and 0.07 MPa under reduced pressure to 1 / 2 of its original volume to obtain a composite water-soluble product. b. Weigh 0.4 parts of soluble soybean polysaccharide and add the composite water-soluble material obtained in step a, to which 0.1 parts of grape seed oil and 0.02 parts of monoglyceride were added, and emulsified with a high shear emulsifier at a speed of 3500 r / min for 15 minutes, maintaining the emulsification temperature at 45 ° C to obtain an emulsified glycolipid; c. Add the fruity aroma precursor obtained in step a to the emulsified glycolipid obtained in step b, stir at a speed of 500 r / min for 5 minutes, emulsify at a speed of 3500 r / min for 15 minutes using a high shear emulsifier, maintain the emulsification temperature at 45°C, and then homogenize three times (each time for 1 minute) at a pressure of 25 MPa and a temperature of 45°C. After homogenization, refrigerate and age at 5°C for 10 hours. During the aging process, stir lightly at a speed of 100 r / min for 30 seconds every three hours to prevent particle sedimentation, to obtain a flavor fruity aroma agent.

[0022] This embodiment also provides a method for preparing rich milk ice cream, comprising the following steps: Step 1. Weigh 40 parts of whole milk powder and 4 parts of sweet corn flour, add them to 200 parts of pure water, stir at a speed of 300r / min for 10min to obtain sweet corn flour milk, weigh 6 parts of whole milk and add them, heat at a temperature of 65 ° C for 10min, and stir at a speed of 350r / min to obtain a uniform emulsion; Step 2. Weigh 0.5 parts of egg yolk and add 2.5 parts of glucose syrup, stir at a speed of 1000r / min for 10min, then add 0.3 parts of inulin, continue stirring at the above speed for 5min to obtain a composite syrup; Step 3. Weigh 1.5 parts of rice wine and 0.8 parts of tranquilizing flavoring bag and add them to the compound slurry obtained in step 2, heat at a temperature of 55 ° C for 10 minutes, weigh 3 parts of flavoring agent, 0.05 parts of lemon oil and 0.1 parts of peppermint oil and add them, stir at a speed of 500r / min for 5 minutes, weigh 2 parts of chocolate and add them, homogenize at a pressure of 20MPa and a temperature of 50 ° C for 2 times (each time for 1 minute) to obtain a basic mixture; Step 4. The uniform emulsion obtained in step 1 is homogenized twice at a pressure of 10 MPa and a temperature of 50°C (1 min each time) to obtain a composite homogenous emulsion. The basic mixture obtained in step 3 is added to the composite homogenous emulsion and homogenized twice at a pressure of 20 MPa and a temperature of 50°C (1 min each time). The mixture is refrigerated at a temperature of 4°C for 12 hours and then hardened at a temperature of -30°C for 1.5 hours to obtain a rich milk ice cream.

[0023] Example 2: A rich milk ice cream, comprising the following raw materials in parts by weight: 45 parts whole milk, 4 parts flavoring agent, 8 parts whole milk powder, 1.8 parts rice wine, 2.5 parts chocolate, 2.5 parts glucose syrup, 0.8 parts egg yolk, 0.1 part lemon oil, 0.4 part inulin, 1 part calming and flavoring packet, 0.1 part peppermint oil, and 5.5 parts sweet corn flour; The preparation method of the tranquilizing and fragrant bag comprises the following steps: α. Weigh 1.5 parts of lavender, 0.2 parts of chamomile, 0.2 parts of cinnamon, 0.4 parts of cardamom and 1 part of cloves and bake them at 65 ° C for 12 hours. Then use an ultrafine grinder to grind them under the protection of nitrogen flow of 500 mL / min, pass through a 180-mesh sieve to obtain a fat-soluble composite powder, weigh 1 part of red date paste, 0.6 parts of yam powder and 1 part of lily powder, grind them, pass through a 180-mesh sieve, weigh 0.9 parts of honey and add them, stir at a speed of 300r / min for 20 minutes, then dry at a temperature of 60 ° C and a vacuum degree of 0.08MPa for 12 hours, and grind them into 80-mesh particles to obtain a fat-soluble carrier complex, weigh 0.4 parts of jujube seeds, 1.3 parts of jujube bark and 0.6 parts of Poria cocos and add them to 15 parts of pure water, and extract them in a water bath at 85 ° C for 2 minutes. The filtrate was filtered and combined, and concentrated at 60°C to a relative density of 1.10 g / cm 3 , obtaining an emulsion; β. Weigh 30 parts of anhydrous butter and heat at 60 ° C, add 0.25 parts of lecithin thereto, stir at a speed of 500r / min for 5min, add the fat-soluble composite powder obtained in step α, continue stirring at the above speed for 5min to obtain a primary oil-soluble substance, add the fat-soluble carrier complex obtained in step α and the emulsion thereto, heat at a temperature of 70 ° C for 20min, and treat with a high shear emulsifier at 3000r / min for 20min to obtain a herbal cream extract; γ. The Chinese herbal cream extract obtained in step β was homogenized twice (1 min each time) at a pressure of 25 MPa and a temperature of 60°C. 0.5 parts of turmeric and coconut (passed through a 100-mesh sieve) were weighed and added thereto. The mixture was stirred at a speed of 600 r / min for 15 min. Citric acid was weighed and added to adjust the pH to 6.3. The mixture was then allowed to stand at 4°C for 12 hours (stirring for 30 seconds every 4 hours at a speed of 100 r / min). After aging, the viscosity of the system increased to 6000 cP (25°C). This provided a tranquilizing and flavoring bag.

[0024] The preparation method of the flavor fruit fragrance agent comprises the following steps: a. Weigh 0.8 parts of coconut pulp and 2 parts of mango pulp and mix them and grind them, add 0.01 parts of vitamin C solution thereto, and dry them in vacuum at 45 ° C and 0.06 MPa for 12 h to obtain a fruity aroma precursor. Weigh 4.5 parts of grape pulp, 2 parts of mangosteen pulp and 1 part of peas and mix them for beating. Filter through a 150-mesh filter cloth, and the filtrate is concentrated under reduced pressure at 50 ° C and 0.07 MPa under vacuum to 1 / 2 of its original volume to obtain a composite water-soluble product. b. Weigh 0.5 parts of soluble soybean polysaccharide and add the composite water-soluble material obtained in step a, to which 0.1 parts of grape seed oil and 0.02 parts of monoglyceride were added, and emulsified with a high shear emulsifier at a speed of 3500 r / min for 15 minutes, maintaining the emulsification temperature at 45 ° C to obtain an emulsified glycolipid; c. Add the fruity aroma precursor obtained in step a to the emulsified glycolipid obtained in step b, stir at a speed of 500 r / min for 5 minutes, emulsify at a speed of 3500 r / min for 15 minutes using a high shear emulsifier, maintain the emulsification temperature at 45°C, and then homogenize three times (each time for 1 minute) at a pressure of 25 MPa and a temperature of 45°C. After homogenization, refrigerate and age at 5°C for 10 hours. During the aging process, stir lightly at a speed of 100 r / min for 30 seconds every three hours to prevent particle sedimentation, to obtain a flavor fruity aroma agent.

[0025] This embodiment also provides a method for preparing rich milk ice cream, comprising the following steps: Step 1. Weigh 45 parts of whole milk powder and 5.5 parts of sweet corn flour and add them to 200 parts of pure water, stir at a speed of 300r / min for 10min to obtain sweet corn flour milk, weigh 8 parts of whole milk and add them, heat at a temperature of 65 ° C for 10min, and stir at a speed of 350r / min to obtain a uniform emulsion; Step 2. Weigh 0.8 parts of egg yolk and add 2.5 parts of glucose syrup, stir at a speed of 1000r / min for 10min, then add 0.4 parts of inulin, continue stirring at the above speed for 5min to obtain a composite syrup; Step 3. Weigh 1.8 parts of rice wine and 1 part of tranquilizing flavoring bag and add them to the compound slurry obtained in step 2, heat at a temperature of 55 ° C for 10 minutes, weigh 4 parts of flavor fruit flavoring agent, 0.1 parts of lemon oil and 0.1 parts of peppermint oil and add them thereto, stir at a speed of 500r / min for 5 minutes, weigh 2.5 parts of chocolate and add them thereto, and homogenize at a pressure of 20MPa and a temperature of 50 ° C for 2 times (each time for 1 minute) to obtain a basic mixture; Step 4. The uniform emulsion obtained in step 1 is homogenized twice at a pressure of 10 MPa and a temperature of 50°C (1 min each time) to obtain a composite homogenous emulsion. The basic mixture obtained in step 3 is added to the composite homogenous emulsion and homogenized twice at a pressure of 20 MPa and a temperature of 50°C (1 min each time). The mixture is refrigerated at a temperature of 4°C for 12 hours and then hardened at a temperature of -30°C for 1.5 hours to obtain a rich milk ice cream.

[0026] Example 3: A rich milk ice cream, comprising the following raw materials in parts by weight: 50 parts of whole milk, 5 parts of flavoring agent, 10 parts of whole milk powder, 2 parts of rice wine, 3 parts of chocolate, 2.5 parts of glucose syrup, 1 part of egg yolk, 0.15 parts of lemon oil, 0.5 parts of inulin, 1.2 parts of calming and flavoring packet, 0.1 parts of peppermint oil, and 7 parts of sweet corn flour; The preparation method of the tranquilizing and fragrant bag comprises the following steps: α. Weigh 2 parts of lavender, 0.2 parts of chamomile, 0.3 parts of cinnamon, 0.6 parts of cardamom and 1 part of cloves and bake them at 65 ° C for 12 hours. Then, use an ultrafine grinder to grind them under the protection of nitrogen flow of 500 mL / min, pass through a 180-mesh sieve to obtain a fat-soluble composite powder, weigh 1.5 parts of red date paste, 0.7 parts of yam powder and 1 part of lily powder, grind them, pass through a 180-mesh sieve, weigh 1 part of honey and add them, stir at a speed of 300 r / min for 20 minutes, then dry at a temperature of 60 ° C and a vacuum degree of 0.08 MPa for 12 hours, and grind them into 80-mesh particles to obtain a fat-soluble carrier complex, weigh 0.4 parts of jujube kernel, 1.5 parts of jujube bark and 0.6 parts of Poria cocos and add them to 15 parts of pure water, extract them twice in an 85 ° C water bath, filter and combine the filtrate, and concentrate to a relative density of 1.10 g / cm at a temperature of 60 ° C. 3 , obtaining an emulsion; β. Weigh 30 parts of anhydrous butter and heat at 60 ° C, add 0.25 parts of lecithin thereto, stir at a speed of 500r / min for 5min, add the fat-soluble composite powder obtained in step α, continue stirring at the above speed for 5min to obtain a primary oil-soluble substance, add the fat-soluble carrier complex obtained in step α and the emulsion thereto, heat at a temperature of 70 ° C for 20min, and treat with a high shear emulsifier at 3000r / min for 20min to obtain a herbal cream extract; γ. The Chinese herbal cream extract obtained in step β was homogenized twice (1 min each time) at a pressure of 25 MPa and a temperature of 60°C. 0.5 parts of turmeric and coconut (passed through a 100-mesh sieve) were weighed and added thereto. The mixture was stirred at a speed of 600 r / min for 15 min. Citric acid was weighed and added to adjust the pH to 6.5. The mixture was then allowed to stand at 4°C for 12 hours (stirring for 30 seconds every 4 hours at a speed of 100 r / min). After aging, the viscosity of the system increased to 6000 cP (25°C). This provided a tranquilizing and flavoring bag.

[0027] The preparation method of the flavor fruit fragrance agent comprises the following steps: a. Weigh 1 part of coconut pulp and 2 parts of mango pulp and mix them and grind them, add 0.01 parts of vitamin C solution thereto, and dry them in vacuum at 45 ° C and 0.06 MPa for 12 h to obtain a fruity precursor. Weigh 5 parts of grape pulp, 3 parts of mangosteen pulp and 1 part of peas and mix them for beating. Filter them through a 150-mesh filter cloth, and concentrate the filtrate under reduced pressure at 50 ° C and 0.07 MPa under vacuum to 1 / 2 of its original volume to obtain a composite water-soluble product. b. Weigh 0.6 parts of soluble soybean polysaccharide and add the composite water-soluble material obtained in step a, to which 0.1 parts of grape seed oil and 0.02 parts of monoglyceride were added, and emulsified with a high shear emulsifier at a speed of 3500 r / min for 15 minutes, maintaining the emulsification temperature at 45 ° C to obtain an emulsified glycolipid; c. Add the fruity aroma precursor obtained in step a to the emulsified glycolipid obtained in step b, stir at a speed of 500 r / min for 5 minutes, emulsify at a speed of 3500 r / min for 15 minutes using a high shear emulsifier, maintain the emulsification temperature at 45°C, and then homogenize three times (each time for 1 minute) at a pressure of 25 MPa and a temperature of 45°C. After homogenization, refrigerate and age at 5°C for 10 hours. During the aging process, stir lightly at a speed of 100 r / min for 30 seconds every three hours to prevent particle sedimentation, to obtain a flavor fruity aroma agent.

[0028] This embodiment also provides a method for preparing rich milk ice cream, comprising the following steps: Step 1. Weigh 50 parts of whole milk powder and 7 parts of sweet corn flour and add them to 200 parts of pure water, stir at a speed of 300r / min for 10min to obtain sweet corn flour milk, weigh 10 parts of whole milk and add them, heat at a temperature of 65 ° C for 10min, and stir at a speed of 350r / min to obtain a uniform emulsion; Step 2. Weigh 1 part of egg yolk and add 2.5 parts of glucose syrup, stir at a speed of 1000r / min for 10min, then add 0.5 parts of inulin, continue stirring at the above speed for 5min to obtain a composite syrup; Step 3. Weigh 2 parts of rice wine and 1.2 parts of tranquilizing flavoring bag and add them to the compound slurry obtained in step 2, heat at a temperature of 55 ° C for 10 minutes, weigh 5 parts of flavoring agent, 0.15 parts of lemon oil and 0.1 parts of peppermint oil and add them, stir at a speed of 500r / min for 5 minutes, weigh 3 parts of chocolate and add them, homogenize at a pressure of 20MPa and a temperature of 50 ° C for 2 times (each time for 1 minute) to obtain a basic mixture; Step 4. The uniform emulsion obtained in step 1 is homogenized twice at a pressure of 10 MPa and a temperature of 50°C (1 min each time) to obtain a composite homogenous emulsion. The basic mixture obtained in step 3 is added to the composite homogenous emulsion and homogenized twice at a pressure of 20 MPa and a temperature of 50°C (1 min each time). The mixture is refrigerated at a temperature of 4°C for 12 hours and then hardened at a temperature of -30°C for 1.5 hours to obtain a rich milk ice cream.

[0029] Comparative Example: The difference between Comparative Example 1 and Example 2 is that no flavoring agent is added, and the rest of the components are the same as Example 2; The difference between Comparative Example 2 and Example 2 is that the tranquilizing and fragrance-enhancing packet is not added, and the rest of the components are the same as Example 2; The difference between Comparative Example 3 and Example 2 is that no whole milk is added, and the rest is the same as Example 2; The difference between Comparative Example 4 and Example 2 is that no glucose syrup is added, and the rest is the same as Example 2.

[0030] The following tests were performed on the rich milk ice cream prepared in the examples and comparative examples: Figure 2 This is a TEM test image of the rich milk ice cream prepared in Example 2. It can be seen that the overall uniformity of the material is high and no aggregation occurs. The particle size (reference standard: GB / T 31114-2024, ≤5μm) and freezing point (reference standard: GB / T 31321-2014) were tested, and the results are as follows: Figure 3 As shown in the results, it can be seen that the particle size of the rich milk ice cream prepared in the embodiment is less than 5 μm as a whole, and the particle size is smaller than that of the comparative example as a whole; at the same time, the freezing point of the prepared rich milk ice cream was tested, and the freezing point values ​​of the embodiment were all lower than the freezing point value of the comparative example; further, the total colony count (reference standard: GB 2759-2015, ≤25000 CFU / g) and anti-melting time of the prepared rich milk ice cream were tested, and the results are as follows: Figure 4 As shown, the total colony count of the embodiment is within 2000 CFU / g, while the total colony count value of the comparative example is significantly higher than that of the embodiment. The anti-melting time of the obtained rich milk ice cream is tested. The prepared rich milk ice cream is taken out and placed at room temperature of 25°C to detect its final melting time. The anti-melting time of the embodiment is significantly improved than that of the comparative example. The DPPH free radical scavenging rate (reference standard: GB / T 31740.2-2015) and adhesion (reference standard: GB / T 31114-2024) are further tested, and the results are as follows: Figure 5As shown, it can be seen from the test that the rich milk ice cream prepared in the embodiment has a higher DPPH free radical scavenging rate, indicating that it has good antioxidant properties. At the same time, the adhesion line was tested, and it can be seen that the embodiment shows a higher adhesion value.

[0031] Table 1 shows the test index values ​​of the prepared rich milk ice cream:

[0032] As can be seen from Table 1, the prepared rich milk ice cream has a high milk content, and the fat content, protein and total sugar content are generally low. The obtained rich milk ice cream is continuously refrigerated at a temperature of -15°C. It can be seen that the stability value of the embodiment is increased compared with the comparative example. In addition, no heavy metal elements are detected in the prepared rich milk ice cream, indicating that the prepared rich milk ice cream meets food safety requirements.

[0033] Table 2 shows the feeding safety test for mice:

[0034] Thirty-five healthy mice were selected, with 5 mice in each group. They were fed normally for 3 days and then fed 0.2 g of the prepared rich milk ice cream every other day for a total of 3 feedings. The rest of the feeding process was normal. After 2 weeks of observation, the results are shown in Table 2. None of the mice showed any symptoms or discomfort, indicating that the prepared rich milk ice cream meets food safety requirements.

[0035] Table 3 shows the actual test results:

[0036] 70 volunteers were selected as the subjects of this tasting, with 10 people in each group. The results of the tasting showed that the overall score of the rich milk ice cream prepared in the example was higher than that of the comparative example, indicating that the rich milk ice cream prepared by the method of the example was in line with people's taste.

[0037] Obviously, the above comparative examples and embodiments are only a part of the comparative examples and embodiments of the present invention, and they and the comparative examples and embodiments based on such references are all within the scope of protection of this invention.

[0038] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

[0039] The present invention and its embodiments are described above. Such description is not restrictive. The drawings show only one embodiment of the present invention, and actual applications are not limited thereto. In short, if a person skilled in the art is inspired by the above, and does not deviate from the purpose of the present invention, any method and embodiment similar to the technical solution without creative design shall fall within the scope of protection of the present invention.

Claims

1. A rich milk ice cream, characterized in that: The preparation comprises the following raw materials in parts by weight: 40-50 parts of whole milk, 3-5 parts of flavoring agent, 6-10 parts of whole milk powder, 1.5-2 parts of rice wine, 2-3 parts of chocolate, 2.5 parts of glucose syrup, 0.5-1 part of egg yolk, 0.05-0.15 parts of lemon oil, 0.3-0.5 parts of inulin, 0.8-1.2 parts of tranquilizing and flavoring bag, 0.1 part of peppermint oil and 4-7 parts of sweet corn flour; The tranquilizing and fragrance-enhancing bag comprises the following materials in the following mass ratio: anhydrous butter: honey: lavender: turmeric coconut: chamomile: cinnamon: cardamom: yam powder: cloves: red date paste: lily powder: sour jujube kernel: jujube bark: poria cocos = 30: 0.7~1: 1~2: 0.5: 0.2: 0.1~0.3: 0.2~0.6: 0.4~0.7: 1: 0.5~1.5: 1: 0.4: 1~1.5: 0.6; The preparation method of the tranquilizing and fragrant bag comprises the following steps: α said lavender, chamomile, cinnamon, cardamom and cloves pre-treated to obtain a fat-soluble composite powder, said red dates, yam powder, lily powder and honey pre-treated to obtain a fat-soluble carrier complex, said jujube kernel, Albizia Julibrissin bark and Poria cocos pre-treated to obtain an emulsion; β said anhydrous butter heated, add lecithin, stirring, the fat-soluble compound powder was added, stirring to give a primary oil-soluble substance, the fat-soluble carrier complex and emulsion was added, heated, emulsified, to give a traditional Chinese medicine cream extract; γ. Homogenize the Chinese medicine cream extract, add turmeric and coconut, stir, add acid to adjust the pH, age, and obtain the tranquilizing and fragrance-enhancing bag.

2. A rich milk ice cream according to claim 1, characterized in that: The turmeric coconut is composed of the following materials in a mass ratio: turmeric powder: black pepper powder: coconut milk: coconut essence=0.5:1:0.5:0.1, the acid described in step γ is citric acid, and the pH range is 6-6.

5.

3. The rich milk ice cream according to claim 1, characterized in that: The flavoring agent comprises the following materials in the following mass ratio: grape pulp: mango pulp: mangosteen pulp: coconut pulp: pea: soluble soybean polysaccharide = 4-5:2:1-3:0.5-1:1:0.4-0.6; The preparation method of the flavor fruit aroma agent comprises the following steps: a. Said coconut pulp and mango pulp were pretreated to obtain a fruity aroma precursor, said grape pulp, mangosteen pulp and pea pretreated to obtain a composite water-soluble substance; b. adding soluble soybean polysaccharide to the composite water-soluble substance, adding grape seed oil and monoglyceride, and emulsifying to obtain an emulsified glycolipid; c. Add the fruit aroma precursor to the emulsified glycolipid, stir, emulsify, and age to obtain the flavor fruit aroma agent.

4. A method for preparing a rich milk ice cream according to any one of claims 1 to 3, characterized in that: The steps include: Step 1. Weigh whole milk powder and sweet corn flour and add them to water, stir to obtain sweet corn flour milk, then add whole milk, heat and stir to obtain a uniform emulsion; Step 2. Weigh the egg yolk and add it to the glucose syrup, add inulin, and stir to obtain a composite syrup; Step 3. Add rice wine and tranquilizing flavoring package to the compound syrup, heat, add flavoring agent, lemon oil and mint oil, stir, add chocolate, homogenize to obtain a base mixture; Step 4: homogenize the uniform emulsion to obtain a composite homogenized emulsion, add the base mixture to the composite homogenized emulsion, homogenize it twice, age it, and harden it to obtain a rich milk ice cream.

Images