A sugar- and fat-reduced soft-serve ice cream or gelato base and its preparation method

Abstract

This invention provides a sugar- and fat-reduced soft-serve ice cream or soft-serve popsicle base. Compared with existing technologies, this invention uses a compound emulsifying thickener with good high-temperature resistance to construct a stable system, ensuring the finished base has a suitable viscosity. It also adds a sugar substitute to replace white sugar, reducing the product's sweetness and ensuring a suitable level of sweetness. Simultaneously, it provides good shelf-life stability and meets the sensory and taste requirements for end-use products. The base provided by this invention constructs a suitable stable system, solving the problems of product stability and sensory characteristics in sugar- and fat-reduced ice cream / soft-serve popsicle bases. Furthermore, the product can be continuously produced, enriching the variety of room-temperature soft-serve ice cream / soft-serve popsicle bases, providing consumers with more high-quality and healthy choices, and leading the fashion trend in the development of room-temperature soft-serve ice cream / soft-serve popsicle bases in China.

Description

Technical Field

[0001] This invention belongs to the field of food technology, and in particular relates to a sugar- and fat-reduced soft-serve ice cream or soft-serve popsicle base and its preparation method. Background Technology

[0002] In recent years, ice cream has become one of the fastest-growing product categories after beverages and instant noodles. Freshly made soft-serve ice cream is especially popular with consumers. Currently, frozen drinks are considered healthy foods, and with consumers increasingly focusing on health management, the introduction of low-sugar, low-fat, and healthy frozen drinks will attract more health-conscious consumers.

[0003] As an unstable system consisting of a suspension, emulsion, and true solution, soft-serve ice cream or soft-serve ice cream base is prone to protein denaturation, aggregation, and precipitation after UHT instantaneous sterilization. At the same time, the additives in the product suffer significant functional loss under the action of UHT. In addition, the product itself has a low fat content, resulting in a low viscosity of the finished base, a low overrun of the soft-serve ice cream or soft-serve ice cream product, a poor texture, and an excessively strong icy sensation when eaten.

[0004] Therefore, in order to promote soft-serve ice cream or soft-serve popsicles, in addition to solving the problems of shelf-life stability of the syrup and poor texture of the finished soft-serve ice cream / popsicle, it is also necessary to ensure the taste of the finished soft-serve ice cream / popsicle. Summary of the Invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide a soft ice cream or soft popsicle base that can be stored at room temperature and has reduced sugar and fat content, and a method for preparing the same.

[0006] This invention provides a sugar- and fat-reduced soft-serve ice cream or soft-serve sorbet base, comprising:

[0007]

[0008]

[0009] Preferred options also include:

[0010] 0.5 to 1.5 parts by weight of vegetable oil;

[0011] 3 to 5 parts by weight of starch fat substitute.

[0012] Preferably, the vegetable oil is selected from coconut oil.

[0013] Preferably, the starch-based fat substitute is selected from resistant dextrin and / or modified starch.

[0014] Preferably, the starch fat substitute is selected from resistant dextrin and modified starch; the mass ratio of resistant dextrin to modified starch is 1:(0.6-1.7).

[0015] Preferably, the emulsifying thickener is selected from one or more of microcrystalline cellulose, mono- and diglycerides of fatty acids, sorbitan monostearate, sodium carboxymethyl cellulose, glycerides of fatty acids of citrate, locust bean gum, carrageenan, and maltodextrin.

[0016] Preferably, the emulsifying thickener is selected from microcrystalline cellulose, mono- and diglycerides of fatty acids, sorbitan monostearate, sodium carboxymethyl cellulose, glycerides of fatty acids of citrate, locust bean gum, carrageenan, and maltodextrin.

[0017] Preferably, the soft-serve ice cream or soft-serve popsicle base has a solids content of ≥22%, a protein content of ≥1.8%, and a fat content of ≤3%.

[0018] Preferably, the viscosity of the soft-serve ice cream or soft-serve ice cream mix is ​​60-110 cp; and the overrun of the soft-serve ice cream or soft-serve ice cream mix is ​​30%-33%.

[0019] This invention also provides a method for preparing a sugar- and fat-reduced soft-serve ice cream or soft-serve popsicle base, comprising:

[0020] After adding milk powder and whey powder to water and mixing them, add white sugar, polydextrose and maltitol and mix them together. Then add emulsifying thickener, and after adjusting the volume, heating, homogenizing and cooling, the liquid is obtained.

[0021] The liquid mixture is subjected to ultra-high temperature instantaneous sterilization and secondary homogenization to obtain a sugar-reduced and fat-reduced soft ice cream or soft popsicle base.

[0022] This invention provides a sugar- and fat-reduced soft-serve ice cream or soft popsicle base, comprising: 6-8 parts by weight of white sugar; 9-11 parts by weight of milk powder; 0.5-1.5 parts by weight of whey powder; 2-3 parts by weight of polydextrose; 1.5-2.5 parts by weight of maltitol; 0.6-0.7 parts by weight of emulsifying thickener; and water to make up to 100 parts by weight. Compared with existing technologies, this invention uses a compound emulsifying thickener with good high-temperature resistance to construct a stable system, ensuring the appropriate viscosity of the finished slurry. It also adds a portion of sugar substitute to replace white sugar, reducing the product's sweetness and ensuring a suitable level of sweetness. Simultaneously, it provides the product with good shelf-life stability and meets the sensory and taste requirements for end-use. The slurry provided by this invention constructs a suitable stable system, solving the problems of stability and sensory characteristics in low-sugar, low-fat ice cream / soft-serve slurry products. Furthermore, the product can be continuously produced, enriching the variety of room-temperature soft-serve ice cream / soft-serve slurries, providing consumers with more high-quality and healthy choices, and leading the fashion trend in the development of room-temperature soft-serve ice cream / soft-serve slurries in China. Attached Figure Description

[0023] Figure 1 This is a schematic diagram illustrating the preparation process of the sugar- and fat-reduced soft-serve ice cream or soft-serve popsicle base provided by the present invention. Detailed Implementation

[0024] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0025] This invention provides a sugar- and fat-reduced soft-serve ice cream or soft-serve sorbet base, comprising:

[0026]

[0027] Preferably, the soft-serve ice cream or soft-serve syrup comprises:

[0028]

[0029] More preferably, the soft-serve ice cream or soft-serve popsicle base includes:

[0030]

[0031] Or include:

[0032]

[0033] This invention selects a compound emulsifying thickener with good high-temperature resistance to construct a good stable system, ensuring that the viscosity of the finished slurry is appropriate, and adds some sugar substitute to replace white sugar to reduce the sweetness of the product, making the product sweetness appropriate, while also ensuring that the product has good shelf-life stability and meets the sensory and taste requirements of the end user.

[0034] According to the present invention, the soft ice cream or soft popsicle base preferably further includes:

[0035] 0.5 to 1.5 parts by weight of vegetable oil;

[0036] 3 to 5 parts by weight of starch fat substitute.

[0037] Further preferred options include:

[0038] 1.5 parts by weight of vegetable oil;

[0039] Three parts by weight of starch fat substitute.

[0040] Or it may also include:

[0041] 1 part by weight of vegetable oil;

[0042] Four parts by weight of starch fat substitute.

[0043] Or it may also include:

[0044] 0.5 parts by weight of vegetable oil;

[0045] Five parts by weight of starch fat substitute.

[0046] According to the present invention, the vegetable oil is preferably coconut oil; the starch fat substitute is preferably resistant dextrin and / or modified starch, more preferably resistant dextrin and modified starch; the mass ratio of resistant dextrin to modified starch is preferably 1:(0.6-1.7), more preferably 1:(0.8-1.5), even more preferably 1:(0.8-1.2), and most preferably 1:1.

[0047] This invention further adds some vegetable oils and fat substitutes, so that the resulting slurry has good stability, texture and taste while reducing sugar and fat.

[0048] According to the present invention, the emulsifying thickener is selected from one or more of microcrystalline cellulose, mono- and diglycerides of fatty acids, sorbitan monostearate, sodium carboxymethyl cellulose, glycerides of fatty acids in citrate, locust bean gum, carrageenan, and maltodextrin, more preferably, the emulsifying thickener is selected from microcrystalline cellulose, mono- and diglycerides of fatty acids, sorbitan monostearate, sodium carboxymethyl cellulose, glycerides of fatty acids in citrate, locust bean gum, carrageenan, and maltodextrin; the content of sorbitan monostearate in the emulsifying thickener is preferably less than 30%; the mass ratio of microcrystalline cellulose, mono- and diglycerides of fatty acids, sorbitan monostearate, sodium carboxymethyl cellulose, glycerides of fatty acids in citrate, locust bean gum, carrageenan, and maltodextrin is preferably (35-40):(30-30). 5): (28-32): (10-18): (8-12): (5-10): (1-5): (1-5), more preferably (36-39): (32-34): 30: (12-18): 10: (6-9): (2-4): (2-4), and even more preferably 38: 33: 30: 15: 10: 8: 3: 3; the mono- and diglyceride fatty acid esters can be mono- and diglyceride fatty acid esters well known to those skilled in the art, and there are no special restrictions. In this invention, the mono- and diglyceride fatty acid esters preferably include type 40 monoglyceride and type 95 monoglyceride; the mass ratio of type 40 monoglyceride to type 95 monoglyceride is preferably 1: (0.5-1.5), more preferably 1: (0.8-1.2), and even more preferably 1: 1. This invention uses a compound emulsifying thickener with good high-temperature resistance to construct a good stable system and ensure that the viscosity of the finished slurry is suitable.

[0049] The solids content of the soft-serve ice cream or soft-serve popsicle paste provided by the present invention is preferably greater than or equal to 22%; the protein content is preferably greater than or equal to 1.8%; and the fat content is preferably less than or equal to 3%, more preferably less than or equal to 2.5%.

[0050] The present invention also provides a method for preparing the above-mentioned sugar-reduced and fat-reduced soft ice cream or soft popsicle mixture, comprising: adding milk powder and whey powder to water and mixing them, then adding white sugar, polydextrose and maltitol and mixing them, then adding an emulsifying thickener, and after adjusting the volume, heating, homogenizing and cooling, obtaining a liquid; and after subjecting the liquid to ultra-high temperature instantaneous sterilization and secondary homogenization, obtaining the sugar-reduced and fat-reduced soft ice cream or soft popsicle mixture.

[0051] In this invention, there are no special restrictions on the source of the raw materials, as long as they are commercially available; the amount and type of milk powder, whey powder, white sugar, polydextrose, maltitol and emulsifying thickener are the same as described above, and will not be repeated here.

[0052] See Figure 1 , Figure 1 This is a schematic diagram illustrating the preparation process of the sugar- and fat-reduced soft-serve ice cream or soft-serve popsicle base provided by the present invention.

[0053] According to the present invention, milk powder and whey powder are first added to water and mixed; the mixing temperature is preferably 50℃~55℃; the mixing time is preferably 5~10min.

[0054] Then add granulated sugar, polydextrose and maltitol and mix; the mixing temperature is preferably 50℃~55℃; the mixing time is preferably 5~10min.

[0055] In this invention, it is preferable to add vegetable oil and starch fat substitutes mixed together before adding emulsifying thickener; the amount and type of vegetable oil and starch fat substitutes added are the same as described above, and will not be repeated here; the mixing temperature is preferably 60℃~65℃; the mixing time is preferably 5~10min; since the amount of emulsifying thickener added is very small, in order to make the emulsifying thickener mixed evenly, it is preferable to mix it with a portion of white sugar before adding it, at this time, the white sugar in this portion and the white sugar added in the sugar addition step above together constitute the white sugar content in the slurry; the mass ratio of the emulsifying thickener to the portion of white sugar is preferably 1:(4~8), more preferably 1:(5~6).

[0056] After adding the emulsifying thickener and mixing evenly, the mixture is then brought to a constant volume, heated, homogenized, and cooled to obtain the liquid. The preferred temperature for heating is 70℃~75℃; the preferred temperature for homogenization is 70℃~75℃; and the preferred pressure for homogenization is 20~22MPa. In this invention, flavorings and / or pigments can be added as needed after cooling.

[0057] The liquid material is subjected to ultra-high temperature instantaneous sterilization and secondary homogenization; the ultra-high temperature instantaneous sterilization temperature is preferably 137℃~139℃; the ultra-high temperature instantaneous sterilization time is preferably 4s; the secondary homogenization temperature is preferably 70℃~75℃; and the secondary homogenization pressure is preferably 20~22MPa. By employing ultra-high temperature instantaneous sterilization, commercial aseptic conditions are achieved, enabling room temperature storage.

[0058] After secondary homogenization, aseptic filling is preferred to obtain a soft-serve ice cream or soft-serve ice cream base with reduced sugar and fat.

[0059] This invention uses white sugar, milk powder, whey powder, maltodextrin, polydextrose, maltitol, resistant dextrin, modified starch, and coconut oil as main raw materials, and adds an appropriate amount of compound emulsifying and thickening agents. Through processes such as mixing, volume adjustment, homogenization, UHT sterilization, post-homogenization, and aseptic filling, a soft ice cream / cream base that can be stored at room temperature and has reduced sugar and fat content is obtained.

[0060] To further illustrate the present invention, the following describes in detail, with reference to embodiments, a sugar- and fat-reducing soft-serve ice cream or soft-serve popsicle base and its preparation method provided by the present invention.

[0061] All reagents used in the following examples are commercially available; the viscosity of the semi-finished products in Tables 1 to 3 of the examples is the viscosity of the liquid obtained after homogenization and cooling, and the viscosity of the finished products is the viscosity of the slurry obtained after secondary homogenization; all viscosity measurements were performed using a Bollerfeld viscometer, #2 rotor, 50 rpm, 30 s, at room temperature. The resistant dextrin used in the examples was derived from Avibe; the modified starch was Avibe IMCD GEL100; the inulin was derived from Baipin; the polydextrose was derived from Best; and the maltitol, erythritol, and fructooligosaccharides were all derived from Baipin. The compound emulsifying thickeners in the examples included microcrystalline cellulose, mono- and diglycerides of fatty acids, sorbitan monostearate, sodium carboxymethyl cellulose, glyceryl citrate, locust bean gum, carrageenan, and maltodextrin. The mass ratio of microcrystalline cellulose, mono- and diglycerides of fatty acids, sorbitan monostearate, sodium carboxymethyl cellulose, glyceryl citrate, locust bean gum, carrageenan, and maltodextrin was 38:33:30:15:10:8:3:3. The mono- and diglycerides of fatty acids included type 40 monoglyceride and type 95 monoglyceride in a mass ratio of 1:1.

[0062] Example 1

[0063] Milk powder and whey powder are added to water and mixed. Then, white sugar, polydextrose and maltitol are added and mixed at 55°C for 5 minutes. Then, a compound emulsifying thickener (0.6%) is added. After adjusting the volume, heating to 75°C, homogenizing at 22MPa and cooling, the liquid is obtained. The liquid is then subjected to ultra-high temperature instantaneous sterilization at 137°C for 4 seconds and homogenized twice at 22MPa to obtain a sugar-reduced and fat-reduced soft ice cream or soft popsicle base.

[0064] Since the sweetness of the product mainly comes from white sugar and lactose in milk powder and whey powder, and white sugar is sweeter, sugar substitutes (polydextrose, maltitol, erythritol, fructooligosaccharides, etc.) can be used to replace part of the white sugar in the product to make the product sweetness suitable. By using white sugar, milk powder, whey powder, polydextrose and maltitol as ingredients, the product sweetness is guaranteed to be suitable. The results are shown in Table 1.

[0065] Table 1. Composition and performance test results of the slurry

[0066]

[0067]

[0068] Experiments have shown that adding 6-8% white sugar, 9.5-10.5% milk powder, 0.5-1.5% whey powder, 2.0-3.0% polydextrose, and 1.5-2.5% maltitol can make the product have a suitable sweetness and better stability of the slurry product.

[0069] The above-mentioned solutions, when produced at ultra-high temperatures, showed good stability after a 9-month shelf-life observation. However, due to the low viscosity of the product, the sensory and taste characteristics of the final product were poor. Adding an appropriate amount of high-temperature resistant emulsifying thickener can increase the viscosity of the finished product without significantly increasing the viscosity of the semi-finished product, thus optimizing the sensory and taste characteristics of the ice cream / soft serve syrup.

[0070] Example 2

[0071] To meet the requirements for reduced or even low-fat soft-serve ice cream / cream mix, in Example 1, Table 1, Scheme 5, fat substitutes (resistant dextrin, modified starch, inulin, etc.) were added, and the mixing temperature was 65℃ for 5 minutes to ensure that the fat content of the product was ≤3.0%. In this case, refined coconut oil, resistant dextrin, and modified starch were selected as ingredients, and the fat content of the product was ≤2.5%. The viscosity and stability results are shown in Table 2.

[0072] Table 2. Composition and performance test results of the slurry.

[0073]

[0074]

[0075] Experiments have shown that adding 0.5-1.5% coconut oil, 1.5-2.5% resistant dextrin, and 1.5-2.5% modified starch can make the slurry product have suitable viscosity, good stability, and a more refreshing taste.

[0076] The above-mentioned formula, when used to produce slurries at ultra-high temperatures, showed good stability after a 9-month shelf-life observation. Furthermore, the addition of resistant dextrin and modified starch provides the necessary oiliness even with reduced fat content, ensuring product taste and enabling the product to meet the requirements for reduced-fat or even low-fat products.

[0077] Example 3

[0078] Based on the above embodiments, the effects of the gradient of compound emulsifying thickener addition on the finished viscosity, expansion rate, texture and taste of the slurry were studied. The preparation method was the same as in Examples 1 and 2. The addition amount of compound emulsifying thickener was changed using the scheme in Serial No. 4 in Table 2 of Example 2. The results are shown in Table 3.

[0079] Table 3. Effects of the gradient of compound emulsifier and thickener addition on the texture of soft-serve ice cream / cream products.

[0080]

[0081] Experiments have shown that adding 0.6-0.7% of compound emulsifying thickener can maintain the stability of the slurry, slightly increase the viscosity of the semi-finished product without affecting product production, and ensure that the viscosity of the finished slurry is suitable, effectively guaranteeing the expansion rate of the finished product and making the product's texture and taste better.

Claims

1. A sugar- and fat-reduced soft-serve ice cream or gelato base, characterized in that, It consists of the following components: 6-8 parts by weight of white granulated sugar; 9-11 parts by weight of milk powder; 0.5~1.5 parts by weight of whey powder; 2-3 parts by weight of polydextrose; Maltitol 1.5~2.5 parts by weight; Emulsifying thickener 0.6~0.7 parts by weight; 0.5 to 1.5 parts by weight of vegetable oil; 3-5 parts by weight of starch-based fat substitutes; Add water to a total of 100 parts by weight; The emulsifying thickener is selected from microcrystalline cellulose, mono- and diglycerides of fatty acids, sorbitan monostearate, sodium carboxymethyl cellulose, glycerides of fatty acids in citrate, locust bean gum, carrageenan, and maltodextrin; the mass ratio of microcrystalline cellulose, mono- and diglycerides of fatty acids, sorbitan monostearate, sodium carboxymethyl cellulose, glycerides of fatty acids in citrate, locust bean gum, carrageenan, and maltodextrin is (35~40):(30~35):(28~32):(10~18):(8~12):(5~10):(1~5):(1~5); The soft-serve ice cream or soft-serve popsicle base has a solids content of ≥22%, a protein content of ≥1.8%, and a fat content of ≤3%. The viscosity of the soft-serve ice cream or soft-serve ice cream base is 60~110 cp; the overrun of the soft-serve ice cream or soft-serve ice cream base is 30%~33%; The vegetable oil is selected from coconut oil; The starch-based fat substitute is selected from resistant dextrin and modified starch; the mass ratio of resistant dextrin to modified starch is 1:(0.6~1.7).

2. A method for preparing the sugar- and fat-reduced soft-serve ice cream or soft-serve popsicle base according to claim 1, characterized in that, include: After adding milk powder and whey powder to water and mixing them, add white sugar, polydextrose and maltitol and mix them together. Then add emulsifying thickener, and after adjusting the volume, heating, homogenizing and cooling, the liquid is obtained. The liquid mixture is subjected to ultra-high temperature instantaneous sterilization and secondary homogenization to obtain a sugar-reduced and fat-reduced soft ice cream or soft popsicle base.

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