Preparation method for ice cream milk pulp and product and ice cream containing the same

A technology for ice cream and milk syrup, which is applied to the preparation of ice cream milk syrup and the field of ice cream, can solve the problems of high production cost, poor nutrition, poor product stability, etc.

CN105010717AActive Publication Date: 2015-11-04BRIGHT FOOD
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
Publication Date
2015-11-04

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Abstract

The invention discloses ice cream milk pulp, a preparation method thereof and an ice cream containing the same. The ingredients of the ice cream milk pulp comprise raw milk, sweetening agents, 24-degree palm oil, 52-degree palm oil, coconut oil, stabilizing agents, emulsifying agents and water. The preparation method comprises the steps of mixing the ingredients uniformly, and obtaining an ingredient solution; conducting pre-homogenizing, ultra high temperature sterilization, sterility homogenizing and cooling, and obtaining the ice cream milk pulp. According to the ice cream milk pulp, a part of butter oil is replaced with vegetable fat, the cholesterol content of a product is reduced, the production cost is greatly reduced as well, and the stability and sensory effect of the product are not affected on account of poor compatibility of the vegetable fat. The ice cream milk pulp is great in texture, smooth to taste, outstanding in flavor and good in liquidity and stability, the guarantee period can reach nine months under the normal temperature condition, and the ice cream prepared with the same is uniform in state, good in firmness, ideal in expansion rate, smooth to taste and good in flavor.
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Description

technical field

[0001] The invention relates to the field of dairy products, in particular to a preparation method and product of ice cream milk slurry, and ice cream containing the same. Background technique

[0002] Existing ice cream mixes usually include refrigerated and frozen mixes and normal temperature ice cream mixes, among which normal temperature ice cream mixes are better than ice cream powder due to their mouthfeel and taste, and have a longer shelf life, do not need cold chain, circulate at room temperature, greatly Reducing transportation costs is the development trend of the soft ice cream market in the future.

[0003] More and more varieties of normal temperature ice cream mix have been developed, but various problems and defects still exist, which restrict the application and industrialization of normal temperature ice cream mix. For example, the storage time of the ice cream milk slurry in the Chinese patent whose publication number is CN103719528A is on...

Examples

Embodiment 1

[0091] The raw material formula of table 1 embodiment 1

[0092]

[0093]

[0094] Preparation:

[0095] (1), raw milk (protein 2.9%, fat 3.1%) and water are heated to 85 ℃, then add described mono, diglyceride fatty acid ester, sucrose fatty acid ester, sorbitan monostearate, lemon Sour fatty acid glycerides, 24% palm oil, 52% palm oil, coconut oil, microcrystalline cellulose, sodium carboxymethyl cellulose, locust bean gum, carrageenan, white sugar, crystalline fructose, sodium bicarbonate, mixed for 15 minutes , to obtain the feed liquid; the pH of the feed liquid is 7.2;

[0096] (2) Pre-homogenize the mixed feed liquid with a homogenization temperature of 65°C and a homogenization pressure of 20Mpa, and then conduct ultra-high temperature sterilization with a sterilization temperature of 137°C and a sterilization time of 4s;

[0097] (3) Aseptically homogenize the sterilized milk slurry, wherein the homogenization temperature is 65° C., and the homogenization pres...

Embodiment 2

[0102] The raw material formula of table 3 embodiment 2

[0103]

[0104]

[0105] Wherein the raw milk formula comprises (see table 4)

[0106] Table 4 raw milk formula

[0107]

[0108] Preparation:

[0109] (1), raw milk (by mixing raw milk, skimmed milk powder and water to obtain reduced milk, wherein protein 3.5%, fat 0.3%) and water are heated to 75 ° C, add the mono-, diglyceride fatty acid ester, sucrose Fatty acid esters, sorbitan monostearate, citric fatty acid glycerides, 24% palm oil, 52% palm oil, coconut oil, microcrystalline cellulose, sodium carboxymethyl cellulose, locust bean gum, karaage Glue, white granulated sugar, and sodium bicarbonate were mixed, and stirred for 40 minutes to obtain a feed liquid; the pH of the feed liquid was 7.0;

[0110] (2) Pre-homogenize the mixed feed liquid, the homogenization temperature is 75°C, the homogenization pressure is 20Mpa, and then perform ultra-high temperature sterilization, the sterilization temperature...

Embodiment 3

[0116] The raw material formula of table 6 embodiment 3

[0117]

[0118] Wherein the raw milk formula includes (see table 7)

[0119] Table 7 Raw milk formula

[0120]

[0121]

[0122] Preparation:

[0123] (1), raw milk (reconstituted milk obtained by mixing skimmed milk powder, cream and water, wherein protein 3.2%, fat 4.0%) and water are heated to 75 ℃, add the mono-, diglyceride fatty acid ester, sucrose fat Ester, Sorbitan Monostearate, Citrate Fatty Acid Glyceride, 24% Palm Oil, 52% Palm Oil, Coconut Oil, Microcrystalline Cellulose, Sodium Carboxymethyl Cellulose, Locust Bean Gum, Carrageenan, White sugar, fructose syrup, corn syrup, and sodium bicarbonate were mixed and stirred for 40 minutes to obtain a feed liquid; the pH of the feed liquid was 6.8;

[0124] (2) Pre-homogenize the mixed feed liquid, the homogenization temperature is 75°C, the homogenization pressure is 20Mpa, and then perform ultra-high temperature sterilization, the sterilization tempe...