A coated ice cream and its preparation method and application

Abstract

The present invention relates to the field of food technology, and in particular to a coated ice cream and a preparation method and application thereof. The coated ice cream comprises: an ice cream body, a first coating layer covering at least part of the surface of the ice cream body, and a second coating layer covering at least part of the surface of the first coating layer; the first coating layer and the second coating layer respectively comprise: one of cheese sauce and compound jam; the cheese sauce comprises: cheese, skim milk powder, butter, white sugar, modified starch, emulsifying salt and cheese sauce stabilizer; the stabilizer comprises: mono- and di-glycerol fatty acid esters, guar gum, Tween 80, carrageenan, sodium alginate and locust bean gum. The present invention uses cheese, skim milk powder and butter as the main protein and fat components of the cheese sauce, supplemented with modified starch, stabilizer and emulsifying salt to adjust its state, so that the shape after coating is stable and uniform, the flavor is better, and it can be closely combined with the jam layer with clear boundaries, which is of great significance in the field of preparing coated ice cream.

Description

Technical Field

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

[0002] As a frozen snack food, ice cream has always been loved by consumers for its unique taste and icy enjoyment. However, the current food market is more inclined to "healthy eating". While ice cream brings a pleasant taste to consumers, its nutritional health still has a lot of room for improvement.

[0003] Cheese is a nutritious dairy product. Due to its high calcium, high protein and delicious characteristics, consumers are increasingly enthusiastic about cheese. It is not only limited to natural cheese and processed cheese products, but can also be used as a raw material to perfectly match other foods.

[0004] Jam is a kind of sauce-like food made from sugar, pulp, fruit and other raw materials. Jam is rich in nutrition and natural fruit acid, which can enhance appetite and promote digestion. However, the jam used in ice cream on the market is mostly a mixture of syrup and fruit flavor, or made from one kind of fruit, and there is little research on its nutrition, health and deliciousness.

[0005] Applying cheese sauce and jam on the surface of ice cream products can not only meet the nutritional needs of cheese, but also fully supplement the vitamins, minerals and other elements of real fruits while enjoying the refreshing taste of ice cream. However, due to the high protein and fat content of cheese sauce, it is easy to crack when applied. At the same time, if it is used with jam at the same time, the combination of the two is also poor, and it is difficult to have a good taste and texture. There are ice residues on the surface when applying, and it is uneven. Summary of the invention

[0006] In order to solve the problems existing in the prior art, the present invention provides a coated ice cream and a preparation method and application thereof. Cheese, skim milk powder and butter are used as main nutrients and flavor ingredients, and modified starch, emulsifying salt and stabilizer are used to adjust the state of cheese sauce, so that it can be coated on ice cream and can be closely combined with jam.

[0007] In a first aspect, the present invention provides a coated ice cream, comprising: an ice cream body, a first coating layer covering at least a portion of the surface of the ice cream body, and a second coating layer covering at least a portion of the surface of the first coating layer;

[0008] The first coating layer and the second coating layer respectively include: one of cheese sauce and compound jam;

[0009] The cheese sauce comprises the following components in parts by weight: 150-200 parts of cheese, 100-150 parts of skim milk powder, 30-50 parts of butter, 50-100 parts of white sugar, 6-8 parts of modified starch, 5-8 parts of emulsifying salt and 2-3 parts of cheese sauce stabilizer;

[0010] The cheese sauce stabilizer comprises the following components in parts by weight: 35-55 parts of mono- and di-glycerol fatty acid esters, 5-10 parts of guar gum, 5-10 parts of Tween 80, 15-20 parts of carrageenan, 10-20 parts of sodium alginate and 5-10 parts of locust bean gum.

[0011] Furthermore, the modified starch is hydroxypropyl distarch phosphate; and / or the emulsifying salt includes: one or more of sodium citrate, sodium hexametaphosphate, and trisodium phosphate.

[0012] Furthermore, the cheese is natural cheese.

[0013] Natural cheese is expensive, has a short shelf life, and has a single flavor. In the prior art, when preparing flavored ice cream products, cheese sauce is often prepared by the processed cheese process and then applied. However, the cheese sauce prepared by the processed cheese process usually has a high protein and fat content and is not easy to apply. When applying cheese sauce and compound jam at the same time, the coating layer formed by the conventional cheese sauce after freezing is relatively hard and has poor fluidity. The formation of a jam layer on it will result in uneven bonding between the two, which is easy to fall off and stain. Therefore, the present invention further improves the cheese sauce, uses natural cheese, skim milk powder and butter as main components for providing protein and fat, ensures the nutritional value and flavor of the cheese sauce, and uses modified starch, emulsifying salt and stabilizer to adjust the viscosity of the cheese sauce, so that the viscosity of the product can be maintained between 1200 and 1400 cp (the viscosity of conventional cheese sauce is generally about 2500 cp), has a certain viscosity and fluidity, and the cheese sauce with this ratio quickly forms a weak gel form when frozen, and the thickness of the cheese sauce coating layer in this form is uniform, not only has a clear boundary with the ice cream body, but also the two are closely combined after the jam layer is coated thereon, but also has a clear boundary, does not stain, does not fall off, does not crack, and is perfectly combined.

[0014] Furthermore, the ice cream main body includes the following components of ice cream stabilizer in parts by weight:

[0015] 10-30 parts of mono- and di-glycerol fatty acid esters, 5-10 parts of guar gum, 10-20 parts of carrageenan, 10-20 parts of sodium alginate and 20-30 parts of locust bean gum.

[0016] Furthermore, the ice cream body comprises, by weight:

[0017] 100-150 parts of white sugar, 80-100 parts of butter, 100-150 parts of whole milk powder, 30-80 parts of maltose syrup and 3-5 parts of the ice cream stabilizer.

[0018] The inner layer ice cream body of the invention is adjusted by formula and stabilizer, so that the cheese sauce and jam layer are easy to be spread, are not stained, and do not fall off. After being spread, the cheese sauce and jam layer do not crack within the shelf life.

[0019] Furthermore, the composite jam comprises, by weight, 200-240 parts of apples, 100-120 parts of hawthorns, 120-160 parts of carrots, 100-150 parts of white sugar, 5-10 parts of starch, 3-5 parts of jam stabilizer and 1-3 parts of citric acid.

[0020] Furthermore, the starch is corn starch.

[0021] Furthermore, in parts by weight, the jam stabilizer includes 40 to 60 parts of pectin, 25 to 45 parts of xanthan gum and 15 to 20 parts of calcium chloride.

[0022] The present invention selects composite fruits and vegetables, adds starch and compound stabilizers to real jam with moderate taste viscosity, and the viscosity is also maintained between 1300 and 1400 cp. After being coated on the cheese sauce coating layer, the two are closely combined, and the thickness is uniform and consistent, the surface is smooth and consistent, and there is no streamline mark. Moreover, even if the coating order of the two is changed, the jam is coated first and the cheese sauce is coated later, a good coating effect can still be achieved.

[0023] Furthermore, the viscosity of the cheese is 1200-1400 cp; and / or the viscosity of the compound jam is 1300-1400 cp.

[0024] In a second aspect, the present invention provides a method for preparing coated ice cream, comprising:

[0025] Prepare cheese sauce and compound jam respectively; and spread the cheese sauce and compound jam on the ice cream body respectively.

[0026] Furthermore, the step of spreading the cheese sauce and the compound jam on the ice cream body comprises:

[0027] (1) preheating the cheese sauce and compound jam to 20-25° C.;

[0028] (2) immersing the ice cream body in one of the cheese sauce and the compound jam for 0.7 to 1 second, then transferring the ice cream body into liquid nitrogen for 0.7 to 1 second, and then placing the ice cream body at -10 to -12°C for coating;

[0029] (3) The coated ice cream body obtained in step (2) is immersed in the cheese sauce and the composite jam for 0.7 to 1 second, then moved into liquid nitrogen for 0.7 to 1 second, and then placed at -10 to -12°C for coating.

[0030] The preparation of the cheese sauce comprises: mixing cheese, butter and water at 75-85° C.; adding other ingredients after mixing and mixing at 800-1000 rpm; then melting at 85-90° C. for 10-14 minutes; then emulsifying at 70-75° C. for 10-14 minutes;

[0031] The preparation of the composite jam comprises: boiling apples, hawthorns and carrots and concentrating them at 80-90° C. for 28-30 minutes.

[0032] The invention optimizes the preparation process so as to avoid the problems of rough surface, severe granularity and astringent taste when the product is coated.

[0033] Further, the preparation of cheese sauce comprises:

[0034] (1) shearing cheese, butter and part of water at 1500-2300 rpm and 80-90° C. for 3-5 minutes;

[0035] (2) adding the remaining other components and water, and mixing at 800-1200 rpm for more than 10 minutes;

[0036] (3) heating at 85-95°C and 800-1000 rpm for 10-15 minutes to melt;

[0037] (4) Maintain at 70-80°C for 10-15 minutes for emulsification.

[0038] Furthermore, the step (1) is sheared simultaneously under the scraper condition of a rotation speed of 20 to 25 rpm.

[0039] Furthermore, the preparation of the composite jam comprises:

[0040] (1) Pre-cook apples, hawthorns and carrots respectively, with apples pre-cooking for 10 to 14 minutes, hawthorns pre-cooking for 6 to 10 minutes, and carrots pre-cooking for 12 to 18 minutes;

[0041] (2) The apples, hawthorns and carrots obtained in step (1) are pulped and concentrated with other ingredients at 80 to 90° C. for 28 to 30 minutes.

[0042] Furthermore, it also includes: (3) sterilizing in a boiling water bath for 12 to 18 minutes.

[0043] Furthermore, the ice cream body is prepared by the following method:

[0044] (1) After the emulsifier and stabilizer are evenly dispersed with melted vegetable oil, the mixture is heated to 55-60° C. and mixed to obtain an oil phase mixture; water, syrup and white sugar are mixed at 50-60° C. to obtain a water phase mixture;

[0045] (2) mixing the oil phase mixture and the water phase mixture and then homogenizing them at 65-75° C. and 130-160 bar;

[0046] (3) Sterilize at 85-90°C for 1-3 minutes and then cool to 0-6°C;

[0047] (4) Aging at 2 to 6°C for 4 to 48 hours, followed by freezing and discharging at -3 to -5°C.

[0048] The present invention has the following beneficial effects:

[0049] The present invention uses cheese, skim milk powder and butter as main nutrition and flavor ingredients, and simultaneously supplements with modified starch, emulsifying salt and stabilizer components in a proportion to obtain a cheese sauce with suitable viscosity, emulsification and fluidity. After being spread on ice cream, a specific weak gel state is formed. When spread on jam, the cheese layer in this state is tightly combined and has clear boundaries, and will not fall off or stain.

[0050] The coated ice cream provided by the invention has a smooth surface, uniform thickness, no streamline traces, and has a unique flavor combining cheese and jam, and is of great significance in the field of preparing coated ice cream products. DETAILED DESCRIPTION

[0051] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. 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.

[0052] Example 1

[0053] This embodiment provides a coated ice cream, wherein the components of the ice cream body include, by weight:

[0054] 100 parts of white sugar, 80 parts of butter, 100 parts of whole milk powder, 30 parts of maltose syrup and 3 parts of the ice cream stabilizer. The ice cream stabilizer includes: 10 parts of mono- and di-glycerol fatty acid esters, 5 parts of guar gum, 10 parts of carrageenan, 10 parts of sodium alginate and 20 parts of locust bean gum.

[0055] In parts by weight, the cheese sauce comprises the following components:

[0056] 150 parts of cheese, 150 parts of skim milk powder, 50 parts of butter, 50 parts of white granulated sugar, 8 parts of modified starch, 5 parts of emulsifying salt and 2 parts of cheese sauce stabilizer. The cheese sauce stabilizer comprises the following components: 55 parts of mono- and di-glycerol fatty acid esters, 10 parts of guar gum, 5 parts of Tween 80, 15 parts of carrageenan, 10 parts of sodium alginate and 5 parts of locust bean gum.

[0057] The compound jam comprises the following components in parts by weight:

[0058] 200 parts of apples, 120 parts of hawthorns, 120 parts of carrots, 150 parts of white sugar, 5 parts of starch, 3 parts of jam stabilizer and 3 parts of citric acid. The jam stabilizer includes 40 parts of pectin, 40 parts of xanthan gum and 20 parts of calcium chloride.

[0059] The preparation method of the cheese sauce is as follows:

[0060] (1) Raw material pretreatment: remove the plastic film and dry and deteriorated parts of the cheese, cut it into small pieces with a cutting knife for later use, and weigh other raw materials.

[0061] (2) Preheating: Preheat the melting pot to 80°C.

[0062] (3) One-time feeding: the natural cheese cut into small pieces in step (1), butter and part of the water are mixed and stirred, the scraper speed is 20 rpm, and the high speed is 1500 rpm for 4 minutes.

[0063] (4) Secondary feeding: Add the remaining powder and water into the pot and stir at 800 rpm for 12 min;

[0064] (5) Melting: Set the melting temperature to 85°C, the stirring speed to 800 rpm, and heat and stir for 12 min.

[0065] (6) Emulsification: Set the emulsification temperature to 70°C and maintain for 12 minutes;

[0066] (7) Canning: Can into sterile bags while hot and store in the refrigerator.

[0067] The preparation method of the composite jam is as follows:

[0068] (1) Raw material pretreatment: Select fresh apples, hawthorns, and carrots that are smooth, free of borers, mildew, or corruption, wash and peel them, cut them in half, remove the seed nests and stalks from apples and hawthorns, remove the roots from carrots, and cut them into pieces about 1 cm long. 3 The blocks were placed in 1.0% saline for color protection.

[0069] (2) Pre-cooking: Pre-cook apples (pre-cooking time 12 minutes), hawthorns (pre-cooking time 8 minutes), and carrots (pre-cooking time 12 minutes) separately. The pre-cooking temperature should rise quickly, the flesh should be cooked thoroughly, and there should be no sticking or browning.

[0070] (3) Blending: Peel and core the pre-cooked fruits and vegetables, cut them into pieces, and then blend them into a fine pulp.

[0071] (4) Heating and concentrating: Mix the raw fruit pulp according to the proportion, stir thoroughly, add white sugar, thickener and other auxiliary materials, heat and concentrate at 80℃ for 25 minutes. When the jam falls in pieces when picked up, it is the end of concentration. Note that stirring should be continued during heating to avoid burning and sticking to the pan.

[0072] (5) Sterilization: After the jam is canned and sealed, sterilize it in a boiling water bath for 15 minutes.

[0073] (6) Store for later use.

[0074] The preparation method of the ice cream body is as follows:

[0075] (1) Chemicals: Oil phase chemical: Disperse the emulsifier and stabilizer evenly with melted vegetable oil, and heat to 55-60°C. Stir for more than 20 minutes to mix the liquid evenly. Water phase chemical: Heat water to 50-60°C, add syrup, white sugar and other powders. Stir for more than 20 minutes to mix the liquid evenly.

[0076] (2) Preheating and homogenizing the ice cream material: preheat the mixed material liquid to 65°C and homogenize it at a homogenization pressure of 130 bar.

[0077] (3) Sterilization: After homogenization, sterilize at 90°C for 1 minute.

[0078] (4) Cooling: Cool the liquid to 2°C.

[0079] (5) Aging: Aging temperature: 2°C, aging time: 4 hours.

[0080] (6) Freezing: The aged liquid is frozen in a freezer and the discharge temperature is controlled at -3°C.

[0081] (7) Molding: Cutting into specific shapes.

[0082] Here's how to coat the ice cream:

[0083] (1) Preheating and homogenizing cheese sauce: Preheat the cheese sauce to 25°C and homogenize it under low pressure at a homogenization pressure of 10 bar for later use.

[0084] (2) Preheating the jam: Preheat the compound jam to 25°C and set aside.

[0085] (3) Cheese sauce coating: The ice cream base is immersed in the cheese sauce for 1.0 second, and the ice cream coated with the cheese sauce is immersed in liquid nitrogen for 1.0 second; then, the coating is completed at a coating temperature of -10 to -12°C.

[0086] (4) coating with a composite jam layer: the ice cream base coated in step (3) is immersed in the composite jam for 1.0 s, and the ice cream coated with the composite jam is immersed in liquid nitrogen for 1.0 s; the ice cream base must be completely coated.

[0087] Example 2

[0088] This embodiment provides a coated ice cream, wherein the components of the ice cream body include, by weight:

[0089] 120 parts of white sugar, 85 parts of butter, 120 parts of whole milk powder, 50 parts of maltose syrup and 4 parts of the ice cream stabilizer. The ice cream stabilizer includes: 22 parts of mono- and di-glycerol fatty acid esters, 10 parts of guar gum, 20 parts of carrageenan, 20 parts of sodium alginate and 25 parts of locust bean gum.

[0090] In parts by weight, the cheese sauce comprises the following components:

[0091] 160 parts of cheese, 140 parts of skim milk powder, 45 parts of butter, 60 parts of white granulated sugar, 7 parts of modified starch, 6 parts of emulsifying salt and 2 parts of cheese sauce stabilizer. The cheese sauce stabilizer comprises the following components: 35 parts of mono- and di-glycerol fatty acid esters, 5 parts of guar gum, 10 parts of Tween 80, 20 parts of carrageenan, 20 parts of sodium alginate and 10 parts of locust bean gum.

[0092] The compound jam comprises the following components in parts by weight:

[0093] 220 parts of apples, 110 parts of hawthorns, 140 parts of carrots, 140 parts of white sugar, 7 parts of starch, 4 parts of jam stabilizer and 2 parts of citric acid. The jam stabilizer includes 50 parts of pectin, 30 parts of xanthan gum and 20 parts of calcium chloride.

[0094] The preparation method of the cheese sauce is as follows:

[0095] (1) Raw material pretreatment: remove the plastic film and dry and deteriorated parts of the cheese, cut it into small pieces with a cutting knife for later use, and weigh other raw materials.

[0096] (2) Preheating: Preheat the melting pot to 80°C.

[0097] (3) One-time feeding: the natural cheese cut into small pieces in step (1), butter and part of the water are mixed and stirred, the scraper speed is 20 rpm, and the high speed is 2000 rpm for shearing for 3 minutes.

[0098] (4) Secondary feeding: Add the remaining powder and water into the pot and stir at 1000 rpm for 11 min;

[0099] (5) Melting: Set the melting temperature to 90°C, the stirring speed to 800 rpm, and heat and stir for 14 min.

[0100] (6) Emulsification: Set the emulsification temperature to 75°C and maintain for 10 minutes;

[0101] (7) Canning: Can into sterile bags while hot and store in the refrigerator.

[0102] The preparation method of the composite jam is as follows:

[0103] (1) Raw material pretreatment: Select fresh apples, hawthorns, and carrots that are smooth, free of borers, mildew, or corruption, wash and peel them, cut them in half, remove the seed nests and stalks from apples and hawthorns, remove the roots from carrots, and cut them into pieces about 1 cm long. 3 The blocks were placed in 1.0% saline for color protection.

[0104] (2) Pre-cooking: Pre-cook apples (pre-cooking time 12 minutes), hawthorns (pre-cooking time 8 minutes), and carrots (pre-cooking time 12 minutes) separately. The pre-cooking temperature should rise quickly, the flesh should be cooked thoroughly, and there should be no sticking or browning.

[0105] (3) Blending: Peel and core the pre-cooked fruits and vegetables, cut them into pieces, and then blend them into a fine pulp.

[0106] (4) Heating and concentrating: Mix the raw fruit pulp according to the proportion, stir thoroughly, add auxiliary materials such as white sugar and thickener, and heat and concentrate at 80℃ for 30 minutes. When the jam falls in pieces when picked up, it is the end of concentration. Note that stirring should be continued during heating to avoid burning and sticking to the pan.

[0107] (5) Sterilization: After the jam is canned and sealed, sterilize it in a boiling water bath for 15 minutes.

[0108] (6) Store for later use.

[0109] The preparation method of the ice cream body is as follows:

[0110] (1) Chemicals: Oil phase chemical: Disperse the emulsifier and stabilizer evenly with melted vegetable oil, and heat to 55-60°C. Stir for more than 20 minutes to mix the liquid evenly. Water phase chemical: Heat water to 50-60°C, add syrup, white sugar and other powders. Stir for more than 20 minutes to mix the liquid evenly.

[0111] (2) Preheating and homogenizing the ice cream material: preheat the mixed material liquid to 67°C and homogenize it at a homogenization pressure of 140 bar.

[0112] (3) Sterilization: After homogenization, sterilize at 85°C for 2 minutes.

[0113] (4) Cooling: Cool the liquid to 3°C.

[0114] (5) Aging: Aging temperature 6°C, aging time 48 hours.

[0115] (6) Freezing: The aged liquid is frozen in a freezer and the discharge temperature is controlled at -4°C.

[0116] (7) Molding: Cutting into specific shapes.

[0117] Here's how to coat the ice cream:

[0118] (1) Preheating and homogenizing cheese sauce: Preheat the cheese sauce to 20°C and homogenize it under low pressure at a homogenization pressure of 30 bar for later use.

[0119] (2) Preheating the jam: Preheat the compound jam to 20°C and set aside.

[0120] (3) Cheese sauce coating: The ice cream base is immersed in the cheese sauce for 0.9 seconds, and the ice cream coated with the cheese sauce is immersed in liquid nitrogen for 0.9 seconds; then the coating is completed at a coating temperature of -10 to -12°C.

[0121] (4) Coating with a composite jam layer: The ice cream base coated in step (3) is immersed in the composite jam for 0.9 seconds, and the ice cream coated with the composite jam is immersed in liquid nitrogen for 0.9 seconds; the ice cream base must be completely coated.

[0122] Example 3

[0123] This embodiment provides a coated ice cream, wherein the components of the ice cream body include, by weight:

[0124] 140 parts of white sugar, 90 parts of butter, 140 parts of whole milk powder, 70 parts of maltose syrup and 4 parts of the ice cream stabilizer. The ice cream stabilizer includes: 30 parts of mono- and di-glycerol fatty acid esters, 7 parts of guar gum, 18 parts of carrageenan, 15 parts of sodium alginate and 23 parts of locust bean gum.

[0125] In parts by weight, the cheese sauce comprises the following components:

[0126] 180 parts of cheese, 120 parts of skim milk powder, 35 parts of butter, 80 parts of white granulated sugar, 6 parts of modified starch, 7 parts of emulsifying salt and 3 parts of cheese sauce stabilizer. The cheese sauce stabilizer comprises the following components: 45 parts of mono- and di-glycerol fatty acid esters, 7 parts of guar gum, 8 parts of Tween 80, 18 parts of carrageenan, 15 parts of sodium alginate and 7 parts of locust bean gum.

[0127] The compound jam comprises the following components in parts by weight:

[0128] 230 parts of apples, 110 parts of hawthorns, 150 parts of carrots, 120 parts of white sugar, 8 parts of starch, 5 parts of jam stabilizers and 2 parts of citric acid. The jam stabilizers include 60 parts of pectin, 25 parts of xanthan gum and 15 parts of calcium chloride.

[0129] The preparation method of the cheese sauce is as follows:

[0130] (1) Raw material pretreatment: remove the plastic film and dry and deteriorated parts of the cheese, cut it into small pieces with a cutting knife for later use, and weigh other raw materials.

[0131] (2) Preheating: Preheat the melting pot to 85°C.

[0132] (3) One-time feeding: the natural cheese cut into small pieces in step (1), butter and part of the water are mixed and stirred, the scraper speed is 25 rpm, and the high speed is 2300 rpm for 3 minutes.

[0133] (4) Secondary feeding: Add the remaining powder and water into the pot and stir at 1100 rpm for 12 min;

[0134] (5) Melting: Set the melting temperature to 90°C, the stirring speed to 1000 rpm, and heat and stir for 14 min.

[0135] (6) Emulsification: Set the emulsification temperature to 80°C and maintain for 10 minutes;

[0136] (7) Canning: Can into sterile bags while hot and store in the refrigerator.

[0137] The preparation method of the composite jam is as follows:

[0138] (1) Raw material pretreatment: Select fresh apples, hawthorns, and carrots that are smooth, free of borers, mildew, or corruption, wash and peel them, cut them in half, remove the seed nests and stalks from apples and hawthorns, remove the roots from carrots, and cut them into pieces about 1 cm long. 3 The blocks were placed in 1.0% saline for color protection.

[0139] (2) Pre-cooking: Pre-cook apples (pre-cooking time 12 minutes), hawthorns (pre-cooking time 8 minutes), and carrots (pre-cooking time 12 minutes) separately. The pre-cooking temperature should rise quickly, the flesh should be cooked thoroughly, and there should be no sticking or browning.

[0140] (3) Blending: Peel and core the pre-cooked fruits and vegetables, cut them into pieces, and then blend them into a fine pulp.

[0141] (4) Heating and concentrating: Mix the raw fruit pulp according to the proportion, stir thoroughly, add white sugar, thickener and other auxiliary materials, heat and concentrate at 90℃ for 30 minutes. When the jam falls in pieces when picked up, it is the end of concentration. Note that stirring should be continued during heating to avoid burning and sticking to the pan.

[0142] (5) Sterilization: After the jam is canned and sealed, sterilize it in a boiling water bath for 15 minutes.

[0143] (6) Store for later use.

[0144] The preparation method of the ice cream body is as follows:

[0145] (1) Chemicals: Oil phase chemical: Disperse the emulsifier and stabilizer evenly with melted vegetable oil, and heat to 55-60°C. Stir for more than 20 minutes to mix the liquid evenly. Water phase chemical: Heat water to 50-60°C, add syrup, white sugar and other powders. Stir for more than 20 minutes to mix the liquid evenly.

[0146] (2) Preheating and homogenizing the ice cream material: preheat the mixed material to 70°C and homogenize it at a homogenization pressure of 150 bar.

[0147] (3) Sterilization: After homogenization, sterilize at 87°C for 2 minutes.

[0148] (4) Cooling: Cool the liquid to 4°C.

[0149] (5) Aging: Aging temperature 4°C, aging time 24 hours.

[0150] (6) Freezing: The aged liquid is frozen in a freezer and the discharge temperature is controlled at -5°C.

[0151] (7) Molding: Cutting into specific shapes.

[0152] Here's how to coat the ice cream:

[0153] (1) Preheating and homogenizing cheese sauce: Preheat the cheese sauce to 22° C. and homogenize it under low pressure at a homogenization pressure of 30 bar for later use.

[0154] (2) Preheating the jam: Preheat the compound jam to 22°C and set aside.

[0155] (3) Cheese sauce coating: The ice cream base is immersed in the cheese sauce for 0.8 seconds, and the ice cream coated with the cheese sauce is immersed in liquid nitrogen for 0.8 seconds; then the coating is completed at a coating temperature of -10 to -12°C.

[0156] (4) Coating with a composite jam layer: The ice cream base coated in step (3) is immersed in the composite jam for 0.8 seconds, and the ice cream coated with the composite jam is immersed in liquid nitrogen for 0.8 seconds; the ice cream base must be completely coated.

[0157] Example 4

[0158] This embodiment provides a coated ice cream, wherein the components of the ice cream body include, by weight:

[0159] 150 parts of white sugar, 100 parts of butter, 150 parts of whole milk powder, 80 parts of maltose syrup and 5 parts of the ice cream stabilizer. The ice cream stabilizer includes: 15 parts of mono- and di-glycerol fatty acid esters, 8 parts of guar gum, 17 parts of carrageenan, 18 parts of sodium alginate and 30 parts of locust bean gum.

[0160] In parts by weight, the cheese sauce comprises the following components:

[0161] 200 parts of cheese, 100 parts of skim milk powder, 30 parts of butter, 100 parts of white granulated sugar, 6 parts of modified starch, 8 parts of emulsifying salt and 3 parts of cheese sauce stabilizer. The cheese sauce stabilizer comprises the following components: 42 parts of mono- and di-glycerol fatty acid esters, 8 parts of guar gum, 7 parts of Tween 80, 17 parts of carrageenan, 18 parts of sodium alginate and 8 parts of locust bean gum.

[0162] The compound jam comprises the following components in parts by weight:

[0163] 240 parts of apples, 100 parts of hawthorns, 160 parts of carrots, 100 parts of white sugar, 10 parts of starch, 5 parts of jam stabilizers and 1 part of citric acid. The jam stabilizers include 40 parts of pectin, 45 parts of xanthan gum and 15 parts of calcium chloride.

[0164] The preparation method of the cheese sauce is as follows:

[0165] (1) Raw material pretreatment: remove the plastic film and dry and deteriorated parts of the cheese, cut it into small pieces with a cutting knife for later use, and weigh other raw materials.

[0166] (2) Preheating: Preheat the melting pot to 90°C.

[0167] (3) One-time feeding: the natural cheese cut into small pieces in step (1), butter and part of the water are mixed and stirred, the scraper speed is 25 rpm, and the high speed is 2300 rpm for shearing for 5 minutes.

[0168] (4) Secondary feeding: Add the remaining powder and water into the pot and stir at 1200 rpm for 12 min;

[0169] (5) Melting: Set the melting temperature to 95°C, the stirring speed to 1000 rpm, and heat and stir for 15 min.

[0170] (6) Emulsification: Set the emulsification temperature to 80°C and maintain for 15 minutes;

[0171] (7) Canning: Can into sterile bags while hot and store in the refrigerator.

[0172] The preparation method of the composite jam is as follows:

[0173] (1) Raw material pretreatment: Select fresh apples, hawthorns, and carrots that are smooth, free of borers, mildew, or corruption, wash and peel them, cut them in half, remove the seed nests and stalks from apples and hawthorns, remove the roots from carrots, and cut them into pieces about 1 cm long. 3 The blocks were placed in 1.0% saline for color protection.

[0174] (2) Pre-cooking: Pre-cook apples (pre-cooking time 12 minutes), hawthorns (pre-cooking time 8 minutes), and carrots (pre-cooking time 12 minutes) separately. The pre-cooking temperature should rise quickly, the flesh should be cooked thoroughly, and there should be no sticking or browning.

[0175] (3) Blending: Peel and core the pre-cooked fruits and vegetables, cut them into pieces, and then blend them into a fine pulp.

[0176] (4) Heating and concentrating: Mix the raw fruit pulp according to the proportion, stir thoroughly, add white sugar, thickener and other auxiliary materials, heat and concentrate at 100℃, control within 25 minutes, when the jam falls in flakes when picked up, it is the end of concentration. Note that stirring should be continued during heating to avoid burning and sticking to the pan.

[0177] (5) Sterilization: After the jam is canned and sealed, sterilize it in a boiling water bath for 15 minutes.

[0178] (6) Store for later use.

[0179] The preparation method of the ice cream body is as follows:

[0180] (1) Chemicals: Oil phase chemical: Disperse the emulsifier and stabilizer evenly with melted vegetable oil, and heat to 55-60°C. Stir for more than 20 minutes to mix the liquid evenly. Water phase chemical: Heat water to 50-60°C, add syrup, white sugar and other powders. Stir for more than 20 minutes to mix the liquid evenly.

[0181] (2) Preheating and homogenizing the ice cream material: preheat the mixed material to 75°C and homogenize it at a homogenization pressure of 160 bar.

[0182] (3) Sterilization: After homogenization, sterilize at 88°C for 3 minutes.

[0183] (4) Cooling: Cool the liquid to 6°C.

[0184] (5) Aging: Aging temperature: 5°C, aging time: 36 hours.

[0185] (6) Freezing: The aged liquid is frozen in a freezer and the discharge temperature is controlled at -4°C.

[0186] (7) Molding: Cutting into specific shapes.

[0187] Here's how to coat the ice cream:

[0188] (1) Preheating and homogenizing cheese sauce: Preheat the cheese sauce to 23° C. and homogenize it under low pressure at a homogenization pressure of 60 bar for later use.

[0189] (2) Preheating the jam: Preheat the compound jam to 23°C and set aside.

[0190] (3) Cheese sauce coating: The ice cream base is immersed in the cheese sauce for 0.7 seconds, and the ice cream coated with the cheese sauce is immersed in liquid nitrogen for 0.7 seconds; then the coating is completed at a coating temperature of -10 to -12°C.

[0191] (4) Coating with a composite jam layer: The ice cream base coated in step (3) is immersed in the composite jam for 0.7 seconds, and the ice cream coated with the composite jam is immersed in liquid nitrogen for 0.7 seconds; the ice cream base must be completely coated.

[0192] Comparative Example 1

[0193] The components and processing technology of this comparative example are the same as those of Example 1, except that the amount of modified starch added to the cheese sauce raw material is 5 parts.

[0194] Comparative Example 2

[0195] The components and processing technology of this comparative example are the same as those of Example 2, except that the amount of modified starch added to the cheese sauce raw material is 9 parts.

[0196] Comparative Example 3

[0197] The components and processing technology of this comparative example are the same as those of Example 3, except that the butter in the cheese sauce raw material is replaced by an equal amount of skim milk powder.

[0198] Comparative Example 4

[0199] The components and processing technology of this comparative example are the same as those of Example 4, except that the components of the cheese sauce stabilizer in the cheese sauce raw material are adjusted to:

[0200] 50 parts of mono- and di-glycerol fatty acid esters, 25 parts of carrageenan, 23 parts of sodium alginate and 10 parts of locust bean gum.

[0201] Comparative Example 5

[0202] The components and processing technology of this comparative example are the same as those of Example 3, except that the amount of apple added to the composite jam ingredients is 250 parts.

[0203] Comparative Example 6

[0204] The components and processing technology of this comparative example are the same as those of Example 2, except that the butter in the cheese sauce raw material is replaced by an equal amount of anhydrous butter.

[0205] Comparative Example 7

[0206] The components and processing technology of this comparative example are the same as those of Example 3, except that the amount of starch added to the composite jam ingredients is 11 parts.

[0207] Comparative Example 8

[0208] The components and processing technology of this comparative example are the same as those of Example 4, except that the amount of citric acid added to the composite jam ingredients is 4 parts.

[0209] Comparative Example 9

[0210] The components and processing technology of this comparative example are the same as those of Example 1, except that the amount of the jam stabilizer added to the composite jam ingredients is 2 parts.

[0211] Comparative Example 10

[0212] The components and processing technology of this comparative example are the same as those of Example 2, except that the heating and concentration process in the processing technology of the composite jam is as follows:

[0213] Mix the raw fruit pulp in proportion, stir thoroughly, add sugar, thickener and other auxiliary materials, heat and concentrate at 80℃ for 25 minutes. When the jam falls in flakes, it is the end of concentration. Be careful to stir continuously during heating to avoid burning and sticking to the pan.

[0214] Comparative Example 11

[0215] The components and processing technology of this comparative example are the same as those of Example 3, except that the heating and concentration process in the processing technology of the composite jam is as follows:

[0216] Mix the raw fruit pulp in proportion, stir thoroughly, add sugar, thickener and other auxiliary materials, heat and concentrate at 90℃ for 32 minutes. When the jam falls in flakes, it is the end of concentration. Note that stirring should be continued during heating to avoid burning and sticking to the pan.

[0217] Experimental Example 1

[0218] This experimental example conducts the following experiments on each embodiment and comparative example to test its various properties:

[0219] 1. Tasting test

[0220] 20 professionally trained R&D personnel were invited to taste and smell the flavor and taste of the coated ice cream. A sensory evaluation was conducted and the flavor and taste of the product were scored according to a 10-point scoring method (1-3 points for poor, 3-7 for relatively poor, and 7-10 for relatively good). The specific scoring criteria are shown in the table below:

[0221] Table 1 Flavor scoring criteria

[0222]

[0223]

[0224] 2. Melt resistance test

[0225] Randomly take 10 pieces of the example product and the comparative example product, place them on an 8-mesh sieve at 25-27°C and observe their melting and dripping. If there is no melting and dripping after 30 minutes or more, it is judged to meet the requirements. If melting and dripping occur after less than 30 minutes, it is judged to be unqualified.

[0226] 3. The cheese coating thickness standard is 2 mm. The absolute value of the difference between the sample thickness and the standard thickness is the thickness difference.

[0227] The flavor, taste, smell, and melting resistance (the time when melting and dripping occur) of each embodiment and comparative example are shown in the following table:

[0228] Table 2 Results of flavor, smell, taste and resistance to melting

[0229]

[0230] The results showed that the cheese sauce product of Comparative Example 1 had a low viscosity (1000cp), and the surface was too thin after coating and was easy to break. The cheese sauce was easy to crack after coating, and the cheese sauce layer was mixed with the jam layer for a period of time after the jam layer was coated; the cheese sauce product of Comparative Example 2 had a high viscosity (1560cp), and the thickness was thick and uneven after coating. After the jam layer was coated for a period of time, the jam layer partially fell off; the cheese sauce of Comparative Example 3 had insufficient milky flavor, the cheese sauce product had a low viscosity, and the surface of the product was too thin after coating and was easy to break; the cheese sauce product of Comparative Example 4 had a low viscosity (1100cp), and the surface was too thin after coating and was easy to break. The cheese sauce was cracked after coating; the color of the composite jam product of Comparative Example 5 turned dark yellow, the sweetness was too strong, the viscosity was slightly large, the jam layer was not crystal clear and mixed into the cheese layer; the cheese sauce product of Comparative Example 6 was too greasy, the sensory score was significantly reduced, and the cheese layer and the jam layer were not tightly combined. The jam product of Comparative Example 7 has a high viscosity (1530cp) and poor fluidity, and cannot be spread normally; the compound jam of Comparative Example 8 tastes sour, the jam has a rough taste, and there are ice residues; the compound jam of Comparative Example 9 has a thin taste, low viscosity, poor gelling, sugar precipitation, and is mixed with the cheese sauce layer after spreading; the jam of Comparative Example 10 is thin, has low viscosity, has bubbles and poor flavor, and has ice residues on the surface after spreading; the jam of Comparative Example 11 has serious water loss, is brown in color, has a burnt taste, and has poor sensory quality.

[0231] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A coated ice cream, characterized in that: include: An ice cream body, a first coating layer covering the ice cream body, and a second coating layer covering the first coating layer; The first coating layer and the second coating layer respectively include: one of cheese sauce and compound jam; The cheese sauce comprises the following components in parts by weight: 150-200 parts of cheese, 100-150 parts of skim milk powder, 30-50 parts of butter, 50-100 parts of white sugar, 6-8 parts of modified starch, 5-8 parts of emulsifying salt and 2-3 parts of cheese sauce stabilizer; In parts by weight, the cheese sauce stabilizer comprises the following components: 35-55 parts of mono- and di-glycerol fatty acid esters, 5-10 parts of guar gum, 5-10 parts of Tween 80, 15-20 parts of carrageenan, 10-20 parts of sodium alginate and 5-10 parts of locust bean gum; The composite jam comprises, by weight: 200-240 parts of apples, 100-120 parts of hawthorns, 120-160 parts of carrots, 100-150 parts of white sugar, 5-10 parts of starch, 3-5 parts of jam stabilizer, and 1-3 parts of citric acid; In parts by weight, the jam stabilizer comprises 40 to 60 parts of pectin, 25 to 45 parts of xanthan gum and 15 to 20 parts of calcium chloride.

2. The coated ice cream according to claim 1, characterized in that: The modified starch is hydroxypropyl distarch phosphate; and / or the emulsifying salt includes: one or more of sodium citrate, sodium hexametaphosphate, and trisodium phosphate.

3. The coated ice cream according to claim 1, characterized in that: The ice cream main body includes the following ice cream stabilizers in parts by weight: 10-30 parts of mono- and di-glycerol fatty acid esters, 5-10 parts of guar gum, 10-20 parts of carrageenan, 10-20 parts of sodium alginate and 20-30 parts of locust bean gum.

4. The coated ice cream according to claim 3, characterized in that: In parts by weight, the ice cream body comprises: 100-150 parts of white sugar, 80-100 parts of butter, 100-150 parts of whole milk powder, 30-80 parts of maltose syrup and 3-5 parts of the ice cream stabilizer.

5. The coated ice cream according to claim 1, characterized in that: The starch is corn starch.

6. The coated ice cream according to claim 1, characterized in that: The viscosity of the cheese sauce is 1200-1400 cp; and / or the viscosity of the compound jam is 1300-1400 cp.

7. A method for preparing coated ice cream, characterized in that: include: Prepare the cheese sauce described in any one of claims 1 to 6 and the compound jam described in any one of claims 1 to 6 respectively; The cheese sauce and the compound jam are spread on the ice cream body respectively.

8. The preparation method according to claim 7, characterized in that: The step of spreading the cheese sauce and the compound jam on the ice cream body comprises: (1) Preheating the cheese sauce and compound jam to 20-25° C.; (2) immersing the ice cream body in one of the cheese sauce and the compound jam for 0.7 to 1 second, then transferring the ice cream body into liquid nitrogen for 0.7 to 1 second, and then placing the ice cream body at -10 to -12°C for coating; (3) The coated ice cream body obtained in step (2) is immersed in the cheese sauce and the compound jam for 0.7 to 1 second, then transferred into liquid nitrogen for 0.7 to 1 second, and then placed at -10 to -12°C for coating.

9. The preparation method according to claim 7, characterized in that: The preparation of the cheese sauce described in any one of claims 1 to 6 and the compound jam described in any one of claims 1 to 6 respectively comprises: preparing the cheese sauce and preparing the compound jam; The preparation of the cheese sauce comprises: mixing cheese, butter and water at 75-85° C.; adding other ingredients after mixing and mixing at 800-1000 rpm; then melting at 85-90° C. for 10-14 minutes; then emulsifying at 70-75° C. for 10-14 minutes; and / or; The preparation of the composite jam comprises: boiling and pulping apples, hawthorns and carrots and concentrating them with other ingredients at 80-90° C. for 28-30 minutes.

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