Anti-melting soft ice cream powder and preparation method thereof, and preparation method of ice cream

Abstract

The invention discloses an anti-melting soft ice cream powder, which is mainly prepared by spray drying from the following raw materials in parts by weight: 12-18 parts of milk powder, 21-28 parts of sugar, 5-9 parts of maltodextrin, 1.5-2.8 parts of spray drying aids, 0.7-1.2 parts of emulsifier stabilizers, and 45-55 parts of water. A preparation method thereof and an ice cream preparation method are also provided. The invention adds gum arabic, whey protein, and sodium carboxymethyl cellulose (CMC) as spray drying aids, and adopts a spray drying method to prepare ice cream powder, thereby solving the technical problems of serious powder wall adhesion, caking, and low powder yield in spray drying of ice cream powder, improving the powder yield, and reducing production costs.

Description

Technical Field

[0001] The invention belongs to the technical field of ice cream processing. Background Art

[0002] Ice cream is a semi-fluid solid frozen drink produced by a soft ice cream machine. It is popular among people, especially young people, because of its diverse flavors, fresh taste, delicate and smooth taste, unique mellow flavor, and varied shapes. Moreover, it is made and sold immediately and has a simple production method. Soft ice cream occupies a large proportion of the domestic high-end ice cream market.

[0003] Soft ice cream can be made by adding a certain amount of water to soft ice cream premix and freezing it in a soft ice cream machine. Soft ice cream premix is ​​in powder form and dry in texture, and has the advantages of easy storage, transportation and simple use.

[0004] At present, there are two methods for preparing soft ice cream premix powder. One is the dry mixing method, which is to produce and process the ice cream raw materials by physically mixing and stirring according to the formula. Most of the soft ice cream premix powders on the market are made by the dry mixing method. Patent CN106900974A discloses a yogurt ice cream powder containing active probiotics and a preparation method thereof, patent CN107494880B discloses a nutritious ice cream powder and a production process thereof, patent CN110178959A discloses a high-fiber hard ice cream powder and a home manual preparation method thereof, patent CN111264673A discloses an ice cream powder and a preparation method thereof, and patent CN114158643A discloses a high-fiber low-fat ice cream powder and its application. The above ice cream powders are mainly made by freeze drying or dry mixing.

[0005] The other is spray drying, which refers to atomizing a liquid material with a certain solid content in a drying chamber and contacting it with a drying medium for heat and mass transfer, so that the water in the material is quickly vaporized to obtain a dry powder or granular product. The soft ice cream powder produced by the spray drying process has uniform powder quality and can be mass-produced. The soft ice cream produced is better than the traditional dry mixing method in terms of fineness. However, due to the high sugar content of the soft ice cream powder, when it is spray dried, the powder sticks to the wall seriously, lumps, and the powder yield is low, which greatly increases the production cost. At present, there is no relevant technology for preparing ice cream powder by spray drying.

[0006] Regarding the serious problem of high-sugar materials sticking to the wall during the spray drying process, Liu Hui et al. reported in "The Effect of Maltodextrin with Different DE Values ​​on the Drying Properties of Schisandra (2016)" that the addition of 50% maltodextrin as a drying aid can significantly increase the Schisandra powder extraction rate during the spray drying process. Zhang Ting et al. reported in "TOPSIS Comprehensive Evaluation of the Effects of Different Drying Aids on the Quality of Seabuckthorn Juice Spray Drying Powder (2021)" that the collection rate of seabuckthorn fruit powder was the highest when 60% β-cyclodextrin was added as a drying aid. However, when applied to ice cream powder, the addition of the above-mentioned drying aid led to a decline in the quality of the ice cream, especially the weakening of the melting resistance and shape retention of the soft ice cream, and the structure was prone to collapse. How to solve the technical problems of wall adhesion and low powder extraction rate during the spray drying of high-sugar ice cream powder, and improve the melting resistance of soft ice cream, still requires in-depth research. Summary of the invention

[0007] The present invention aims to provide a melting-resistant soft ice cream powder. Providing a preparation method thereof and an ice cream preparation method is another invention purpose of the present invention.

[0008] Based on the above purpose, the present invention adopts the following technical solutions:

[0009] The invention discloses an anti-melting soft ice cream powder, which is mainly prepared by a spray drying method from the following raw materials in parts by weight: 12-18 parts of milk powder, 21-28 parts of sugar, 5-9 parts of maltodextrin, 1.5-2.8 parts of a spray drying aid, 0.7-1.2 parts of an emulsifying stabilizer and 45-55 parts of water.

[0010] The spray drying aid is composed of gum arabic, whey protein and carboxymethyl cellulose in a mass ratio of 1:(2-5):(1-3).

[0011] The ice cream powder further comprises 0.16-0.3 parts of additives and 3.6-5.0 parts of hydrogenated vegetable oil.

[0012] The additive consists of 0.08-0.15 parts of dipotassium hydrogen phosphate and 0.08-0.15 parts of sodium hexaphosphate.

[0013] The emulsifier stabilizer is composed of glycerol fatty acid ester, lecithin and carrageenan in a mass ratio of (2-3):1:(0.5-0.8).

[0014] The glycerol fatty acid ester is monoglycerol fatty acid ester, diglycerol fatty acid ester or a mixture of the two; the sugar includes 16-21 parts of white sugar and 5-7 parts of glucose syrup.

[0015] The hydrogenated vegetable oil is one or a mixture of two or more of soybean oil, palm oil, palm kernel oil, coconut oil, corn oil, rapeseed oil, sunflower seed oil, linseed oil and safflower seed oil; the milk powder is whole-fat milk powder.

[0016] The method for preparing the anti-melting soft ice cream powder comprises the steps of mixing, homogenizing, spray drying, cooling and filling the above raw materials.

[0017] Homogenizing conditions: homogenizing temperature 50-65°C, homogenizing pressure 150-200 bar, homogenizing 1-2 times. Spray drying conditions: air inlet temperature 150-180°C, air outlet temperature 80-90°C; the moisture content of the ice cream powder after spray drying is 1.5%-5%.

[0018] The invention discloses a method for preparing anti-melting soft ice cream, comprising mixing anti-melting soft ice cream powder and water in a mass ratio of 1: (2.5-2.7), placing the mixture in an ice cream machine, and obtaining ice cream.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] 1) The present invention adds gum arabic, whey protein and sodium carboxymethyl cellulose (CMC) as spray drying aids and adopts a spray drying method to prepare ice cream powder, thereby solving the technical problems of severe powder wall adhesion, agglomeration and low powder yield in spray drying of ice cream powder, improving the powder yield and reducing the production cost;

[0021] 2) The preparation method of the ice cream powder of the present invention is simple and easy to promote and use on a large scale. The prepared ice cream powder has a fine texture and uniform powder quality;

[0022] 3) In the ice cream of the present invention, gum arabic interacts with protein, sugar and fat in the ice cream to form a strong network structure, whey protein increases the protein content of the ice cream, interacts with fat and emulsifier stabilizer in the ice cream in a suitable ratio, and together constitutes a support system of the ice cream, thereby increasing the hardness of the ice cream and slowing down the melting speed of the ice cream, and the negative charge on the CMC molecule can establish an electrostatic interaction with the positively charged casein micelle to form a gel network structure, thereby improving the stability of the ice cream, and the quality of the ice cream is improved together with the emulsifier stabilizer, and the prepared ice cream has good melting resistance, fine texture and smooth taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the technical solution of the present invention, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without paying creative work.

[0024] Figure 1 The shape retention of the finished ice creams of Example 1 and recipes 1-5 after being placed in a constant temperature box at 35°C for 6 minutes;

[0025] Figure 2The finished ice cream products of Example 1 and recipes 6-11 were placed in a constant temperature box at 35° C. for 6 minutes to maintain their shape. DETAILED DESCRIPTION

[0026] In order to make the purpose, technical scheme and advantages of the present invention clearer, the technical scheme of the present invention is described in detail below, but the following 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 implementation methods obtained by those skilled in the art without making creative work belong to the scope of protection of the present invention.

[0027] Example 1

[0028] The invention discloses an anti-melting soft ice cream powder, which is mainly prepared by a spray drying method from the following raw materials in parts by weight: 14.8 parts of whole milk powder, 18.5 parts of white sugar, 5 parts of glucose syrup, 5.5 parts of maltodextrin, 1.6 parts of a spray drying aid, 0.7 parts of an emulsifier stabilizer, 3.7 parts of hydrogenated vegetable oil (soybean oil), 0.1 parts of dipotassium hydrogen phosphate, 0.1 parts of sodium hexaphosphate, and 50 parts of water.

[0029] Wherein: the spray drying aid is composed of 0.2 parts of gum arabic, 0.9 parts of whey protein and 0.5 parts of carboxymethyl cellulose.

[0030] The emulsion stabilizer is composed of 0.4 parts of glycerol fatty acid ester (0.2 parts of monoglycerol fatty acid ester, 0.2 parts of diglycerol fatty acid ester), 0.2 parts of lecithin, and 0.1 parts of carrageenan.

[0031] The method for preparing anti-melting soft ice cream powder comprises the following steps:

[0032] 1) Mixing and emulsifying; firstly dissolve whole milk powder, white sugar, maltodextrin, glucose syrup and whey protein in water, add hydrogenated vegetable oil, glycerol fatty acid ester, lecithin, carrageenan, gum arabic, CMC, dipotassium hydrogen phosphate and sodium hexaphosphate, stir and emulsify for 10 minutes to obtain an emulsion;

[0033] 2) Homogenization: homogenize the emulsion obtained in step 1) twice at a homogenization temperature of 60° C. and a homogenization pressure of 160 bar to obtain a homogenized liquid;

[0034] 3) spray drying: spray drying the homogenized liquid in step 1) at an air inlet temperature of 160° C. and an air outlet temperature of 80° C. until the moisture content of the ice cream powder is 3.5%, thereby obtaining a powder;

[0035] 4) Cool and fill.

[0036] The invention discloses a method for preparing anti-melting soft ice cream, comprising mixing anti-melting soft ice cream powder and water in a mass ratio of 1:2.7, placing the mixture in an ice cream machine, and preparing the ice cream.

[0037] Example 2

[0038] The invention discloses an anti-melting soft ice cream powder, which is mainly prepared by a spray drying method from the following raw materials in parts by weight: 14.8 parts of whole milk powder, 18.5 parts of white sugar, 5 parts of glucose syrup, 5.5 parts of maltodextrin, 1.8 parts of a spray drying aid, 0.95 parts of an emulsifier stabilizer, 3.7 parts of hydrogenated vegetable oil (3.7 parts of corn oil), 0.1 parts of dipotassium hydrogen phosphate, 0.1 parts of sodium hexaphosphate, and 49.55 parts of water.

[0039] Wherein: the spray drying aid is composed of 0.2 parts of gum arabic, 1.0 parts of whey protein and 0.6 parts of carboxymethyl cellulose.

[0040] The emulsion stabilizer is composed of 0.6 parts of glycerol fatty acid ester (0.6 parts of monoglycerol fatty acid ester), 0.2 parts of lecithin, and 0.15 parts of carrageenan.

[0041] The preparation method of the cream powder and ice cream in this embodiment refers to Example 1.

[0042] Example 3 Test Example

[0043] 3.1 The ice cream powder of recipes 1-5 was compared with Example 1. The specific raw material composition is shown in Table 1 below. The amounts in Table 1 are all expressed in mass percentage.

[0044] Table 1 Mass percentage of each raw material in formula 1-5 and Example 1

[0045]

[0046]

[0047] In Table 1, formula 1 was prepared by the existing dry mixing method. Formulas 2-5 were prepared by the spray drying method, and their powder extraction rates were measured. The ice cream powder of each formula was mixed with water in a mass ratio of 1:(2.5-2.7), placed in an ice cream powder machine to make ice cream, and its melting rate was measured and sensory evaluation was performed.

[0048] Determination of powder extraction rate by spray drying:

[0049] A=m 1 / m 2

[0050] Where: A-powder yield after spray drying; m 1 - Solid content of the material before spray drying; m 2 - Solids content collected after spray drying.

[0051] Determination of ice cream expansion rate: Take the same volume of slurry and ice cream before and after freezing, and calculate according to the following formula:

[0052] Expansion rate (%) = (m 0 -m) / m×100

[0053] Where: m 0 is the mass of a certain volume of ice cream slurry before freezing; m is the mass of the same volume of ice cream after freezing.

[0054] Ice cream melting rate determination: Weigh a certain mass N1 of soft ice cream, place it on a metal mesh, and put a glass beaker below it (to collect the melted ice cream), then put it in a 35℃ constant temperature box, and weigh the amount of melted ice cream (N2) after 6 minutes. Usually the melting rate is used to illustrate the melting resistance of ice cream. A low melting rate indicates that it has good melting resistance. The calculation formula is as follows:

[0055] Melting rate (%) = N1 / N2×100%

[0056] Ice cream shape retention: refers to the ability of ice cream to maintain its shape. The finished ice cream is placed in a constant temperature box at 35℃ for 6 minutes, and its edge retention and melting state are observed. Figure 1 shown.

[0057] Sensory evaluation:

[0058] Organize 10 food professionals to conduct sensory evaluation on the color, flavor, and texture of each ice cream product according to the following standards, as shown in Table 2, and take the average score as the product score, with a total score of 30 points. The test results are shown in Table 3.

[0059] Table 2 Evaluation criteria

[0060]

[0061] Table 3 Ice cream test results of Example 1 and recipes 1-5

[0062] Formula 1 (dry mix) Example 1 Recipe 2 Recipe 3 Recipe 4 Recipe 5 Flour yield (%) -- 72.23 30.12 35.08 39.65 28.21 Expansion rate (%) 21.31 30.23 20.11 19.24 21.35 19.96 Melting rate (%) 1.51 0.65 2.46 2.78 2.57 1.96 Sensory Rating 19.5 26.5 18.2 17.4 16.9 16.5

[0063] As shown in Table 3, compared with samples prepared by other recipes, the ice cream sample prepared by Example 1 of the present invention has the highest powder extraction rate and expansion rate, the lowest melting rate, and the highest sensory score.

[0064] By the attached Figure 1 It can be seen that the top of the sample of Example 1 of the present invention is partially melted, but the overall structure is intact, the corners are distinct, and it has good shape retention; while the ice creams of other formula samples have poor shape retention after the same period of time, the corners of the ice cream have melted, and even partially collapsed.

[0065] 3.2 The ice cream powder of formula 6-11 in the following table is compared with Example 2. The specific raw material composition is shown in Table 4 below. The amounts in Table 4 are all expressed in mass percentage.

[0066] Table 4 Mass percentage of each raw material in formula 6-11 and Example 2

[0067]

[0068]

[0069] In Table 4, formula 6 was prepared by the existing dry mixing method. Formulas 7-11 were prepared by the spray drying method, and their powder extraction rates were measured. The ice cream powder of each formula was mixed with water in a mass ratio of 1:(2.5-2.7), and placed in an ice cream powder machine to make ice cream, and its melting rate was measured and sensory evaluation was performed. The test method is shown in 5.1, and the test results are shown in Table 5. The shape retention test of the prepared samples is shown in the attached figure. Figure 2 shown.

[0070] Table 5 Ice cream test results of Example 2 and recipes 6-11

[0071] Formula 6 (dry mix) Example 2 Recipe 7 Recipe 8 Recipe 9 Recipe 10 Recipe 11 Flour yield (%) -- 70.11 36.45 27.44 28.24 39.23 26.23 Expansion rate (%) 23.27 28.19 19.41 22.08 20.15 21.35 20.35 Melting rate (%) 1.68 0.51 2.77 3.08 2.95 2.85 3.18 Sensory Rating 19.3 25.8 18.7 17.2 18.1 18.3 19.7

[0072] As can be seen from Table 2, compared with samples of formulas 6-11 (formula 11 is a prior art formula), the sample of Example 2 has the highest powder extraction rate and expansion rate, the lowest melting rate, and the highest sensory score.

[0073] By the attached Figure 2 It can be seen that the top of the sample of Example 2 of the present invention is partially melted, but the overall structure is intact, the corners are distinct, and it has good shape retention; while the ice creams of the samples of recipes 6-11 have poor shape retention after the same period of time, the corners of the ice cream have melted, and even partially collapsed.

Claims

1. A melt-resistant soft ice cream powder, characterized in that: The invention is prepared by spray drying the following raw materials in parts by weight: 12-18 parts of milk powder, 21-28 parts of sugar, 5-9 parts of maltodextrin, 1.5-2.8 parts of spray drying aid, 0.7-1.2 parts of emulsifier stabilizer, 45-55 parts of water, 0.16-0.3 parts of additives, and 3.6-5.0 parts of hydrogenated vegetable oil; The spray drying aid is composed of gum arabic, whey protein and carboxymethyl cellulose in a mass ratio of 1: (2-5): (1-3); The additive is composed of 0.08-0.15 parts of dipotassium hydrogen phosphate and 0.08-0.15 parts of sodium hexaphosphate; The emulsifier stabilizer is composed of glycerol fatty acid ester, lecithin and carrageenan in a mass ratio of (2-3):1:(0.5-0.8).

2. The anti-melting soft ice cream powder according to claim 1, characterized in that: The glycerol fatty acid ester is monoglycerol fatty acid ester, diglycerol fatty acid ester or a mixture of the two; the sugar includes 16-21 parts of white sugar and 5-7 parts of glucose syrup.

3. The anti-melting soft ice cream powder according to claim 2, characterized in that: The hydrogenated vegetable oil is one or a mixture of two or more of soybean oil, palm oil, palm kernel oil, coconut oil, corn oil, rapeseed oil, sunflower seed oil, linseed oil and safflower seed oil; the milk powder is whole-fat milk powder.

4. A method for preparing the anti-melting soft ice cream powder according to any one of claims 1 to 3, characterized in that: The above raw materials are mixed, homogenized, spray-dried, cooled and filled.

5. The method for preparing anti-melting soft ice cream powder according to claim 4, characterized in that: Homogenizing conditions: homogenizing temperature 50-65°C, homogenizing pressure 150-200 bar, homogenizing 1-2 times, Spray drying conditions: air inlet temperature 150-180 ℃, air outlet temperature 80-90 ℃, the moisture content of the ice cream powder obtained after spray drying is 1.5%-5%.

6. A method for preparing anti-melting soft ice cream, characterized in that: The anti-melting soft ice cream powder according to any one of claims 1 to 3 is mixed with water in a mass ratio of 1: (2.5-2.7), and placed in an ice cream powder machine to make ice cream.

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