A coated ice cream and its preparation method

Abstract

This invention relates to the field of ice cream processing technology, specifically providing a coated ice cream and its preparation method. The coated ice cream provided by this invention uses mayonnaise as the coating. By controlling the mayonnaise production process and viscosity, this invention ensures that the mayonnaise is evenly dispersed after being coated onto the ice cream surface, reducing protein denaturation caused by uneven mixing. The addition of stabilizers improves the emulsification properties of the coated ice cream product and enhances the hydrogen bond strength between proteins and water. The coated ice cream product obtained by this invention exhibits good melt resistance after being coated with mayonnaise, has a uniform coating thickness without obvious fat particles, does not crack during its shelf life, and is both nutritious and delicious.

Description

Technical Field

[0001] This invention relates to the field of ice cream preparation technology, and in particular to a water buffalo milk + mayonnaise coated ice cream and its preparation method. Background Technology

[0002] Ice cream, a type of frozen beverage, offers a unique and refreshing taste. Currently, the ice cream market is developing rapidly, with increasing consumer demand and a greater need for diversification in ice cream varieties. New, nutritious, and healthy ingredients have become a key research focus.

[0003] Mayonnaise originated in Europe and is an indispensable condiment in European and American households, loved by people of all ages. Mayonnaise is made primarily from edible vegetable oil, egg yolk powder, and vinegar, supplemented with salt, sugar, and spices, through stirring, emulsification, and mixing.

[0004] Water buffalo is a unique species resource in southern my country. Water buffalo milk is highly nutritious; except for lactose, its total solids, fat, protein, and ash content are all higher than those of Holstein cow's milk and human milk. The high dry matter content, large fat globules, and large protein micelles of water buffalo milk give it strong emulsifying ability, making it easier to separate light cream and churn butter, resulting in butter with superior flavor and quality. However, the current market for water buffalo dairy products is limited in variety, lacks deep processing, and suffers from low resource utilization, leading to a slow development of the water buffalo milk industry.

[0005] When preparing ice cream with buffalo milk and cream as the ice cream sauce and mayonnaise as the ice cream coating, it was found that conventional mayonnaise is not suitable as an ice cream coating. How to form a mayonnaise coating on the surface of ice cream that is uniform, of suitable thickness, has a good taste, and does not crack during the shelf life is a technical challenge that must be solved in the preparation of buffalo milk + mayonnaise coated ice cream. Summary of the Invention

[0006] Mayonnaise is commonly used as a condiment for instant food. This invention uses buffalo milk cream and mayonnaise as the main ingredients. Through process and formula optimization, a new refreshing and delicate ice cream product with a rich milky aroma is developed, which further increases the variety of ice cream and enhances its nutritional value. At the same time, it provides a certain reference for the development of deep-processed buffalo milk products and promotes the development of the buffalo milk industry.

[0007] The present invention found that when using mayonnaise as an ice cream coating, even with the addition of stabilizers to conventional mayonnaise and homogenization of the sauce, the resulting ice cream exhibited poor melt resistance, uneven coating thickness, and noticeable fat particles after coating, and the coating cracked within the shelf life.

[0008] To address the aforementioned problems, in a first aspect, the present invention provides a method for preparing coated ice cream, using mayonnaise as the coating of the coated ice cream, wherein the mayonnaise has a viscosity of 1000-2000 cp at 8-15°C.

[0009] The method for preparing coated ice cream provided by the present invention uses gellan gum and xanthan gum as stabilizers in the mayonnaise; the ratio of stabilizer to vegetable oil and egg yolk powder is (3-5):(400-500):(100-150).

[0010] In the prior art, the viscosity of mayonnaise at 0-4℃ is 11890-38300 mPa·s, which is not suitable as a coating for ice cream. The present invention found that when gellan gum and xanthan gum are used as stabilizers, and the ratio of stabilizer to vegetable oil and egg yolk powder is (3-5):(400-500):(100-150), the viscosity of mayonnaise at 8-15℃ can be achieved to be 1000-2000 cp, at which point the mayonnaise is suitable as a coating for ice cream.

[0011] The method for preparing coated ice cream provided by the present invention involves homogenizing the mayonnaise at 10-60 bar at 20-25°C before coating.

[0012] The method for preparing coated ice cream provided by this invention uses mayonnaise at a temperature of 10-12°C when coating the ice cream.

[0013] This invention discovers that homogenizing the mayonnaise at a low pressure of 10-60 bar at 20-25°C before coating significantly improves its uniformity and coating properties. Furthermore, this invention further explores and finds that the optimal temperature for coating mayonnaise is 10-12°C.

[0014] The present invention provides a method for preparing coated ice cream, wherein the raw materials for the coated ice cream include ice cream sauce and mayonnaise; the ratio of water buffalo milk cream to egg yolk powder in the ice cream sauce is (300-500):(50-100).

[0015] The present invention provides a method for preparing coated ice cream, wherein the raw materials for the coated ice cream include ice cream sauce and mayonnaise; the ratio of water buffalo milk cream to stabilizer in the ice cream sauce is (300-500):(3-5); the stabilizer includes mono- and diglyceride fatty acid esters, guar gum, carrageenan, sodium alginate and locust bean gum.

[0016] The ice cream preparation method provided by the present invention, by mass ratio, comprises mono- and diglyceride fatty acid esters: guar gum: carrageenan: sodium alginate: locust bean gum in the stabilizer of the ice cream sauce in a ratio of (10-30): (5-10): (10-20): (10-20): (20-30).

[0017] As a specific embodiment of the present invention, the method for preparing coated ice cream provided by the present invention includes:

[0018] (1) After the ice cream sauce is melted, the ice cream sauce is preheated to 65-75°C, the homogenization pressure is 16-18 MPa, and the homogenization is performed twice; after sterilization, the ice cream sauce is cooled to 0-6°C, the aging temperature is 2-6°C, the aging time is 4-48 hours, and after freezing, it is poured into molds to obtain ice cream base;

[0019] (2) Preheat the mayonnaise to 20-25°C and homogenize it under low pressure at a pressure of 10-60 bar to obtain mayonnaise sauce.

[0020] (3) Immerse the ice cream base obtained in step (1) into mayonnaise sauce at a temperature of 10-12°C and hold for 0.7-1s. Then immerse the ice cream coated with mayonnaise into liquid nitrogen and hold for 0.7-1s.

[0021] In the coating ice cream preparation method provided by the present invention, the freezing process involves freezing the aged ice cream sauce using a freezing machine, with the discharge temperature controlled at -3℃ to -5℃.

[0022] Secondly, the present invention provides a coated ice cream, which is prepared by the above-described coated ice cream preparation method.

[0023] The beneficial effects of this invention are:

[0024] (1) By controlling the production and coating process of mayonnaise and the viscosity of mayonnaise coating, the present invention ensures that the mayonnaise is evenly dispersed after being coated on the surface of ice cream, reducing the denaturation of proteins caused by uneven local mixing. Furthermore, the process of the present invention improves the emulsification characteristics of coated ice cream products and increases the hydrogen bond strength between proteins and water.

[0025] The coated ice cream product obtained by this invention has good resistance to melting after being coated with mayonnaise, the surface coating thickness is uniform and there are no obvious fat particles, it does not crack during the shelf life, and it is nutritious and delicious.

[0026] (2) The present invention controls the viscosity of the mayonnaise to 1200-1400cp by adjusting the content of stabilizers and egg yolk powder, so that the mayonnaise is coated on the outer layer of ice cream with uniform thickness and does not break.

[0027] (3) This invention optimizes the ratio of water buffalo milk, cream and egg yolk powder to make ice cream with a delicate texture and rich aroma.

[0028] (4) The present invention optimizes the proportion of stabilizers to improve the texture of ice cream, and the present invention optimizes the coating process to obtain ice cream with better solvent resistance.

[0029] (5) The ice cream coating process used in this invention makes the ice cream interior and coating layer tightly bonded, without ice crystals, with good taste and appearance, and does not fall off during transportation and consumption. Detailed Implementation

[0030] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of this invention, not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0031] In this embodiment of the invention, the coated ice cream includes 100-200 parts by weight of mayonnaise and 800-900 parts by weight of ice cream sauce.

[0032] The ice cream sauce consists of: 300-500 parts by weight of buffalo milk cream, 100-150 parts by weight of whole milk powder, 50-100 parts by weight of egg yolk powder, 10-20 parts by weight of concentrated milk protein powder, 100-150 parts by weight of white sugar, 3-5 parts by weight of stabilizer, and the remainder is made up with buffalo milk.

[0033] The stabilizer ratio is: mono- and diglyceride fatty acid esters: guar gum: carrageenan: sodium alginate: locust bean gum in the ratio of (10-30): (5-10): (10-20): (10-20): (20-30).

[0034] The mayonnaise is made of: 400-500 parts by weight of vegetable oil, 100-150 parts by weight of egg yolk powder, 50-100 parts by weight of white sugar, 5-8 parts by weight of emulsifier hydroxymethyl cellulose, 3-5 parts by weight of edible salt, 3-5 parts by weight of stabilizer, 3-5 parts by weight of vinegar, and the remainder is made up with water.

[0035] The stabilizers are: gellan gum 40-60% and xanthan gum 40-60%.

[0036] In this embodiment of the invention, the preparation method for coating ice cream is as follows:

[0037] 1. Ice Cream Sauce Mixtures: Oil Phase Mixture: Disperse the emulsifier and stabilizer evenly with melted milk and cream, then heat to 55-60℃. Stir for at least 20 minutes to ensure the mixture is homogeneous. Water Phase Mixture: Heat the milk to 50-60℃, add egg yolk powder, granulated sugar, and other powders. Stir for at least 20 minutes to ensure the mixture is homogeneous.

[0038] 2. Preheating and homogenizing the ice cream sauce twice: Preheat the mixed liquid to 65-75℃ and homogenize it at a pressure of 16-18MPa.

[0039] 3. Sterilize ice cream sauce: After homogenization, sterilize at a temperature of 85-90℃ for 1-3 minutes.

[0040] 4. Cooling the ice cream sauce: Cool the ice cream sauce to 0-6℃. The purpose and function of cooling is to quickly lower the temperature of the sauce and prevent fat from floating. The cooling temperature should not be too low (not below 0℃), otherwise it will easily cause ice crystals to form in the mixture, affecting the quality of the ice cream. If the temperature of the sauce is too high, it will affect the aroma.

[0041] 5. Aging of ice cream sauce: Aging temperature 2-6℃, aging time 4-48 hours, further improving the stability and viscosity of the mixture. This is beneficial for increasing the overrun during freezing.

[0042] 6. Freezing ice cream sauce: Freeze the aged sauce using a freezer, and control the discharge temperature to -3℃ to -5℃.

[0043] 7. Ice cream sauce filling: Cut into specific shapes to obtain ice cream bases.

[0044] 8. Egg Yolk Sauce Preparation: Oil Phase Preparation: Disperse the emulsifier and stabilizer evenly in melted vegetable oil, then heat to 55-60℃. Stir rapidly for at least 20 minutes to ensure the mixture is homogeneous. Aqueous Phase Preparation: Heat water to 50-60℃, add egg yolk powder, granulated sugar, and other powders. Stir rapidly for at least 20 minutes to ensure the mixture is homogeneous.

[0045] 9. Sterilize mayonnaise: After sealing the mayonnaise in jars, sterilize it in a boiling water bath for 15 minutes.

[0046] 10. Preheat and homogenize the mayonnaise: Preheat the mayonnaise to 20-25°C and homogenize it under low pressure at a pressure of 10-60 bar. Set aside for later use.

[0047] 11. Mayonnaise coating: The ice cream base must be completely immersed in mayonnaise. The coating temperature is 10-12℃ and the time is 0.7-1.0s. The ice cream coated with mayonnaise is then immersed in liquid nitrogen for 0.7-1.0s.

[0048] Example 1: Water buffalo milk + mayonnaise spread on ice cream

[0049] This embodiment provides a formula and preparation method for coating ice cream with buffalo milk and mayonnaise.

[0050] The ice cream sauce in this embodiment consists of: 300 parts by weight of buffalo milk cream, 150 parts by weight of whole milk powder, 100 parts by weight of egg yolk powder, 20 parts by weight of concentrated milk protein powder, 100 parts by weight of white sugar, 3 parts by weight of stabilizer, with the remainder made up with buffalo milk. In the stabilizer, the ratio of mono- and diglyceride fatty acid esters: guar gum: carrageenan: sodium alginate: locust bean gum is 10:5:10:10:20.

[0051] The mayonnaise in this embodiment is made of: 500 parts by weight of vegetable oil, 100 parts by weight of egg yolk powder, 50 parts by weight of white sugar, 5 parts by weight of emulsifier, 3 parts by weight of edible salt, 3 parts by weight of stabilizer, 3 parts by weight of vinegar, and the remainder is made up with water.

[0052] The stabilizers are: 40% gellan gum and 60% xanthan gum; the emulsifier is hydroxymethyl cellulose.

[0053] The preparation method used in this embodiment is as follows:

[0054] 1. Ice Cream Sauce Mixtures: Oil Phase Mixture: Disperse the emulsifier and stabilizer evenly with melted milk and cream, then heat to 55-60℃. Stir for at least 20 minutes to ensure the mixture is homogeneous. Water Phase Mixture: Heat the milk to 50-60℃, add egg yolk powder, granulated sugar, and other powders. Stir for at least 20 minutes to ensure the mixture is homogeneous.

[0055] 2. Ice cream sauce preheating and homogenization twice: The mixed liquid is preheated to 65°C and homogenized at a pressure of 18 MPa.

[0056] 3. Ice cream sauce sterilization: After homogenization, sterilize at 90℃ for 1 minute.

[0057] 4. Cooling the ice cream sauce: Cool the ice cream sauce to 2℃. The purpose and function of cooling is to quickly lower the temperature of the sauce and prevent fat from floating. The cooling temperature should not be too low (not below 0℃), otherwise it will easily cause ice crystals to form in the mixture, affecting the quality of the ice cream. If the temperature of the sauce is too high, it will affect the aroma.

[0058] 5. Ice cream sauce aging: Aging temperature 2℃, aging time 4 hours, further improving the stability and viscosity of the mixture. This is beneficial for increasing the overrun during freezing.

[0059] 6. Freezing ice cream sauce: Freeze the aged sauce using a freezer, and control the outlet temperature to -3℃.

[0060] 7. Ice cream sauce filling: Cut into specific shapes to obtain ice cream bases.

[0061] 8. Egg Yolk Sauce Preparation: Oil Phase Preparation: Disperse the emulsifier and stabilizer evenly in melted vegetable oil, then heat to 55-60℃. Stir rapidly for at least 20 minutes to ensure the mixture is homogeneous. Aqueous Phase Preparation: Heat water to 50-60℃, add egg yolk powder, granulated sugar, and other powders. Stir rapidly for at least 20 minutes to ensure the mixture is homogeneous.

[0062] 9. Sterilize mayonnaise: After sealing the mayonnaise in jars, sterilize it in a boiling water bath for 15 minutes.

[0063] 10. Preheat and homogenize the mayonnaise: Preheat the mayonnaise to 25°C and homogenize it under low pressure at 10 bar. Set aside.

[0064] 11. Mayonnaise coating: The ice cream base must be completely immersed in mayonnaise at a temperature of 10-12℃ for 1.0s. The ice cream coated with mayonnaise is then immersed in liquid nitrogen for 0.7-1.0s.

[0065] Example 2: Water buffalo milk + mayonnaise spread on ice cream

[0066] This embodiment provides a formula and preparation method for coating ice cream with buffalo milk and mayonnaise.

[0067] The ice cream sauce in this embodiment consists of: 400 parts by weight of buffalo milk cream, 130 parts by weight of whole milk powder, 80 parts by weight of egg yolk powder, 15 parts by weight of concentrated milk protein powder, 100 parts by weight of white sugar, and 4 parts by weight of stabilizer, with the remainder made up with buffalo milk. The stabilizer contains mono- and diglyceride fatty acid esters in a ratio of guar gum, carrageenan, sodium alginate, and locust bean gum of 22:10:20:20:25.

[0068] The mayonnaise in this embodiment is made of: 450 parts by weight of vegetable oil, 130 parts by weight of egg yolk powder, 70 parts by weight of white sugar, 7 parts by weight of emulsifier, 4 parts by weight of edible salt, 4 parts by weight of stabilizer, 4 parts by weight of vinegar, and the remainder is made up with water.

[0069] The stabilizers are: 50% gellan gum and 50% xanthan gum; the emulsifier is hydroxymethyl cellulose.

[0070] The preparation method used in this embodiment is as follows:

[0071] 1. Ice Cream Sauce Mixtures: Oil Phase Mixture: Disperse the emulsifier and stabilizer evenly with melted milk and cream, then heat to 55-60℃. Stir for at least 20 minutes to ensure the mixture is homogeneous. Water Phase Mixture: Heat the milk to 50-60℃, add egg yolk powder, granulated sugar, and other powders. Stir for at least 20 minutes to ensure the mixture is homogeneous.

[0072] 2. Ice cream sauce preheating and homogenization twice: The mixed liquid is preheated to 67°C and homogenized at a pressure of 17MPa.

[0073] 3. Sterilize ice cream sauce: After homogenization, sterilize at 85℃ for 2 minutes.

[0074] 4. Cooling the ice cream sauce: Cool the ice cream sauce to 3°C. The purpose and function of cooling is to quickly lower the temperature of the sauce and prevent fat from floating to the surface. The cooling temperature should not be too low (not below 0°C), otherwise it will easily cause ice crystals to form in the mixture, affecting the quality of the ice cream. If the temperature of the sauce is too high, it will affect the aroma.

[0075] 5. Ice cream sauce aging: Aging temperature 6℃, aging time 48 hours, further improving the stability and viscosity of the mixture. This is beneficial for increasing the overrun during freezing.

[0076] 6. Freezing ice cream sauce: Freeze the aged sauce using a freezer, and control the discharge temperature to -4℃.

[0077] 7. Ice cream sauce filling: Cut into specific shapes to obtain ice cream bases.

[0078] 8. Egg Yolk Sauce Preparation: Oil Phase Preparation: Disperse the emulsifier and stabilizer evenly in melted vegetable oil, then heat to 55-60℃. Stir rapidly for at least 20 minutes to ensure the mixture is homogeneous. Aqueous Phase Preparation: Heat water to 50-60℃, add egg yolk powder, granulated sugar, and other powders. Stir rapidly for at least 20 minutes to ensure the mixture is homogeneous.

[0079] 9. Sterilize mayonnaise: After sealing the mayonnaise in jars, sterilize it in a boiling water bath for 15 minutes.

[0080] 10. Preheat and homogenize the mayonnaise: Preheat the mayonnaise to 20°C and homogenize it under low pressure at 30 bar. Set aside.

[0081] 11. Mayonnaise coating: The ice cream base must be completely immersed in mayonnaise at a coating temperature of 10-12℃ for 0.9 seconds. The ice cream coated with mayonnaise is then immersed in liquid nitrogen for 0.7-1.0 seconds.

[0082] Example 3: Water buffalo milk + mayonnaise spread on ice cream

[0083] This embodiment provides a formula and preparation method for coating ice cream with buffalo milk and mayonnaise.

[0084] The ice cream sauce in this embodiment consists of: 450 parts by weight of buffalo milk cream, 120 parts by weight of whole milk powder, 70 parts by weight of egg yolk powder, 15 parts by weight of concentrated milk protein powder, 100 parts by weight of white sugar, and 4 parts by weight of stabilizer, with the remainder made up with buffalo milk. The stabilizer contains mono- and diglyceride fatty acid esters in a ratio of 30:7:18:15:23 to carrageenan, sodium alginate, and locust bean gum.

[0085] The mayonnaise in this embodiment is made of: 420 parts by weight of vegetable oil, 140 parts by weight of egg yolk powder, 80 parts by weight of white sugar, 8 parts by weight of emulsifier, 4 parts by weight of edible salt, 4 parts by weight of stabilizer, 4 parts by weight of vinegar, and the remainder is made up with water.

[0086] The stabilizers are: 50% gellan gum and 50% xanthan gum; the emulsifier is hydroxymethyl cellulose.

[0087] The preparation method used in this embodiment is as follows:

[0088] 1. Ice Cream Sauce Mixtures: Oil Phase Mixture: Disperse the emulsifier and stabilizer evenly with melted milk and cream, then heat to 55-60℃. Stir for at least 20 minutes to ensure the mixture is homogeneous. Water Phase Mixture: Heat the milk to 50-60℃, add egg yolk powder, granulated sugar, and other powders. Stir for at least 20 minutes to ensure the mixture is homogeneous.

[0089] 2. Ice cream sauce preheating and homogenization twice: The mixed liquid is preheated to 70°C and homogenized at a pressure of 16MPa.

[0090] 3. Sterilize ice cream sauce: After homogenization, sterilize at 87℃ for 2 minutes.

[0091] 4. Cooling the ice cream sauce: Cool the ice cream sauce to 4℃. The purpose and function of cooling is to quickly lower the temperature of the sauce and prevent fat from floating to the surface. The cooling temperature should not be too low (not below 0℃), otherwise it will easily cause ice crystals to form in the mixture, affecting the quality of the ice cream. If the temperature of the sauce is too high, it will affect the aroma.

[0092] 5. Ice cream sauce aging: Aging temperature 4℃, aging time 24 hours, further improving the stability and viscosity of the mixture. This is beneficial for increasing the overrun during freezing.

[0093] 6. Freezing ice cream sauce: Freeze the aged sauce using a freezer, and control the discharge temperature to -5℃.

[0094] 7. Ice cream sauce filling: Cut into specific shapes to obtain ice cream bases.

[0095] 8. Egg Yolk Sauce Preparation: Oil Phase Preparation: Disperse the emulsifier and stabilizer evenly in melted vegetable oil, then heat to 55-60℃. Stir rapidly for at least 20 minutes to ensure the mixture is homogeneous. Aqueous Phase Preparation: Heat water to 50-60℃, add egg yolk powder, granulated sugar, and other powders. Stir rapidly for at least 20 minutes to ensure the mixture is homogeneous.

[0096] 9. Sterilize mayonnaise: After sealing the mayonnaise in jars, sterilize it in a boiling water bath for 15 minutes.

[0097] 10. Preheat and homogenize the mayonnaise: Preheat the mayonnaise to 22°C and homogenize it under low pressure at 40 bar. Set aside.

[0098] 11. Mayonnaise coating: The ice cream base must be completely immersed in mayonnaise at a coating temperature of 10-12℃ for 0.8 seconds. The ice cream coated with mayonnaise is then immersed in liquid nitrogen for 0.7-1.0 seconds.

[0099] Example 4: Water buffalo milk + mayonnaise spread on ice cream

[0100] This embodiment provides a formula and preparation method for coating ice cream with buffalo milk and mayonnaise.

[0101] The ice cream sauce in this embodiment consists of: 500 parts by weight of buffalo milk cream, 100 parts by weight of whole milk powder, 50 parts by weight of egg yolk powder, 10 parts by weight of concentrated milk protein powder, 100 parts by weight of white sugar, and 5 parts by weight of stabilizer, with the remainder made up with buffalo milk. The stabilizer contains mono- and diglyceride fatty acid esters in a ratio of 15:8:17:18:30 for guar gum, carrageenan, sodium alginate, and locust bean gum.

[0102] The mayonnaise in this embodiment is made of: 400 parts by weight of vegetable oil, 150 parts by weight of egg yolk powder, 100 parts by weight of white sugar, 8 parts by weight of emulsifier, 5 parts by weight of edible salt, 5 parts by weight of stabilizer, 5 parts by weight of vinegar, and the remainder is made up with water.

[0103] The stabilizers are: 60% gellan gum and 40% xanthan gum; the emulsifier is hydroxymethyl cellulose.

[0104] The preparation method used in this embodiment is as follows:

[0105] 1. Ice Cream Sauce Mixtures: Oil Phase Mixture: Disperse the emulsifier and stabilizer evenly with melted milk and cream, then heat to 55-60℃. Stir for at least 20 minutes to ensure the mixture is homogeneous. Water Phase Mixture: Heat the milk to 50-60℃, add egg yolk powder, granulated sugar, and other powders. Stir for at least 20 minutes to ensure the mixture is homogeneous.

[0106] 2. Ice cream sauce preheating and homogenization twice: The mixed liquid is preheated to 75°C and homogenized at a pressure of 16MPa.

[0107] 3. Ice cream sauce sterilization: After homogenization, sterilize at 88℃ for 3 minutes.

[0108] 4. Cooling the ice cream sauce: Cool the ice cream sauce to 6℃. The purpose and function of cooling is to quickly lower the temperature of the sauce and prevent fat from floating. The cooling temperature should not be too low (not below 0℃), otherwise it will easily cause ice crystals to form in the mixture, affecting the quality of the ice cream. If the temperature of the sauce is too high, it will affect the aroma.

[0109] 5. Ice cream sauce aging: Aging temperature 5℃, aging time 36 hours, further improving the stability and viscosity of the mixture. This is beneficial for increasing the overrun during freezing.

[0110] 6. Freezing ice cream sauce: Freeze the aged sauce using a freezer, and control the discharge temperature to -4℃.

[0111] 7. Ice cream sauce filling: Cut into specific shapes to obtain ice cream bases.

[0112] 8. Egg Yolk Sauce Preparation: Oil Phase Preparation: Disperse the emulsifier and stabilizer evenly in melted vegetable oil, then heat to 55-60℃. Stir rapidly for at least 20 minutes to ensure the mixture is homogeneous. Aqueous Phase Preparation: Heat water to 50-60℃, add egg yolk powder, granulated sugar, and other powders. Stir rapidly for at least 20 minutes to ensure the mixture is homogeneous.

[0113] 9. Sterilize mayonnaise: After sealing the mayonnaise in jars, sterilize it in a boiling water bath for 15 minutes.

[0114] 10. Preheat and homogenize the mayonnaise: Preheat the mayonnaise to 23°C and homogenize it under low pressure at 60 bar. Set aside.

[0115] 11. Mayonnaise coating: The ice cream base must be completely immersed in mayonnaise. The coating temperature is 10-12℃ and the coating time is 0.7s. The ice cream coated with mayonnaise is then immersed in liquid nitrogen for 0.7-1.0s.

[0116] Comparative Example 1

[0117] The formula and preparation method of this comparative example are the same as those of Example 1, except that the ice cream sauce in this comparative example uses 550 parts by weight of water buffalo milk cream. The ice cream sauce prepared in this comparative example has an overly strong milky flavor, and the ice cream texture produces foam, affecting the taste.

[0118] Comparative Example 2

[0119] The formulation and preparation method of this comparative example are the same as those of Example 2, except that the ice cream sauce in this comparative example uses 250 parts by weight of water buffalo milk cream. The ice cream sauce prepared in this comparative example has too low a cream content, poor resistance to melting, and lacks the unique aroma of ice cream.

[0120] Comparative Example 3

[0121] The formulation and preparation method of this comparative example are the same as those of Example 3, except that the amount of egg yolk powder in the ice cream sauce in this comparative example is 40 parts by weight. The amount of egg yolk powder added to the ice cream sauce prepared in this comparative example is insufficient, resulting in incomplete emulsification of the ice cream and a rough texture.

[0122] Comparative Example 4

[0123] The formulation and preparation method of this comparative example are the same as those of Example 4, except that the amount of egg yolk powder in the ice cream sauce in this comparative example is 110 parts by weight. The ice cream sauce prepared in this comparative example contains too much egg yolk powder, resulting in a slight browning and an eggy smell.

[0124] Comparative Example 5

[0125] The formulation and preparation method of this comparative example are the same as those of Example 1, except that the amount of stabilizer used in this comparative example is 2 parts by weight. The ice cream sauce prepared in this comparative example has insufficient stabilizer, which makes it prone to ice crystal formation, resulting in a rough texture and reduced ice cream quality.

[0126] Comparative Example 6

[0127] The formulation and preparation method of this comparative example are the same as those of Example 2, except that the amount of stabilizer used in this comparative example is 6 parts by weight. The ice cream sauce prepared in this comparative example has too much added, is too viscous, and has a sticky texture.

[0128] Comparative Example 7

[0129] The formulation and preparation method of this comparative example are the same as those of Example 3, except that this comparative example only uses homogenization once during the homogenization of the ice cream sauce. Due to the large fat globules in the buffalo milk, the ice cream obtained in this comparative example has a coarse texture and some graininess.

[0130] Comparative Example 8

[0131] The formulation and preparation method of this comparative example are the same as those of Example 4. The difference is that the stabilizer used in the preparation of mayonnaise in this comparative example is 2 parts by weight. The coated ice cream obtained in this comparative example has a thin coating layer that is easy to break due to insufficient addition of mayonnaise stabilizer.

[0132] Comparative Example 9

[0133] The formula and preparation method of this comparative example are the same as those of Example 4, except that in this comparative example, the mayonnaise is not preheated and homogenized before coating; it is coated directly. The coated ice cream obtained in this comparative example has a noticeably grainy texture and is easily broken after coating.

[0134] Comparative Example 10

[0135] This comparative example is the same as Example 4, except that the preheating temperature used in this comparative example is 60°C and the homogenization pressure used is 20 MPa. This comparative example found that although changing the preheating and homogenization conditions of the mayonnaise before coating can achieve coating, the coating layer is soft and thin and is easy to break.

[0136] Comparative Example 11

[0137] In existing technologies, when coating ice cream, it is generally believed that a higher temperature is more conducive to coating and setting. For example, when using chocolate as a coating, the temperature of the chocolate sauce used is 40-45℃. This comparative example attempts to use 30℃ as the coating temperature for mayonnaise.

[0138] More specifically, this comparative example is the same as Example 4, except that in this comparative example, the temperature of the mayonnaise was 30°C during coating, and it was found that the mayonnaise had strong fluidity and the coating layer was thin.

[0139] Comparative Example 12

[0140] This comparative example is the same as Example 4, except that carrageenan and locust bean gum are used instead of gellan gum and xanthan gum as stabilizers for making mayonnaise. The results showed that the resulting mayonnaise had low viscosity and high fluidity, making it unsuitable for coating ice cream.

[0141] Comparative Example 13

[0142] This comparative example is the same as Example 1, except that phospholipids were used instead of egg yolk powder as the emulsifier for making the ice cream sauce. The results showed that the product had a rough, soft texture and was difficult to shape.

[0143] Experimental Example 1

[0144] (1) Appraisal Test

[0145] Twenty professionally trained R&D staff were asked to taste and smell the ice cream to evaluate its flavor and texture. A sensory evaluation was conducted using a 10-point scoring method (1-3 points for poor, 3-7 for very poor, and 7-10 for very good). The specific scoring criteria are shown in Table 1.

[0146] Table 1 Flavor and Texture Scoring Criteria

[0147]

[0148] (2) Heat resistance test

[0149] Ten samples each from the examples and comparative examples were randomly selected and placed on an 8-mesh sieve at 25-27°C to observe their melting and dripping. If no melting or dripping occurred after 30 minutes or more, the product was deemed compliant; if melting and dripping occurred within 30 minutes, the product was deemed non-compliant. The flavor, taste, odor, and melt resistance (time for melting and dripping) of each example and comparative example are shown in Table 2.

[0150] (3) The standard thickness of the mayonnaise coating is 2mm. The absolute value of the difference between the sample thickness and the standard thickness is the thickness difference.

[0151] Table 2 Results of Flavor, Texture, Odor, Melting Resistance, and Viscosity

[0152]

[0153]

[0154] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing coated ice cream, characterized in that, Mayonnaise is used as the coating for the ice cream. The mayonnaise is composed of: 400-500 parts by weight of vegetable oil, 100-150 parts by weight of egg yolk powder, 50-100 parts by weight of white sugar, 5-8 parts by weight of emulsifier, 3-5 parts by weight of edible salt, 3-5 parts by weight of first stabilizer, 3-5 parts by weight of vinegar, and the remainder is made up with water. The first stabilizer is: gellan gum 40-60%, xanthan gum 40-60%; The emulsifier is hydroxymethyl cellulose; The method for preparing the mayonnaise includes: Egg yolk sauce preparation: Oil phase preparation: After dispersing the emulsifier and the first stabilizer evenly with melted vegetable oil, heat to 55~60℃ and stir for more than 20 minutes to mix the liquid evenly; Water phase preparation: Heat water to 50~60℃, add egg yolk powder, white sugar and other powders, stir for more than 20 minutes to mix the liquid evenly. Sterilize mayonnaise: After sealing the mayonnaise in jars, sterilize it in a boiling water bath for 15 minutes; Before coating the mayonnaise, homogenize the mayonnaise at 10-60 bar at 20-25°C; When using mayonnaise to coat ice cream, the temperature of the mayonnaise should be 10~12℃.

2. The method for preparing coated ice cream according to claim 1, characterized in that, The mayonnaise is composed of: 500 parts by weight of vegetable oil, 100 parts by weight of egg yolk powder, 50 parts by weight of white sugar, 5 parts by weight of emulsifier, 3 parts by weight of edible salt, 3 parts by weight of first stabilizer, 3 parts by weight of vinegar, and the remainder is made up with water. The first stabilizer is: 40% gellan gum and 60% xanthan gum.

3. The method for preparing coated ice cream according to claim 1, characterized in that, The mayonnaise is made of: 450 parts by weight of vegetable oil, 130 parts by weight of egg yolk powder, 70 parts by weight of white sugar, 7 parts by weight of emulsifier, 4 parts by weight of edible salt, 4 parts by weight of first stabilizer, 4 parts by weight of vinegar, and the remainder is made up with water. The first stabilizer is: 50% gellan gum and 50% xanthan gum.

4. The method for preparing coated ice cream according to claim 1, characterized in that, The mayonnaise is composed of: 420 parts by weight of vegetable oil, 140 parts by weight of egg yolk powder, 80 parts by weight of white sugar, 8 parts by weight of emulsifier, 4 parts by weight of edible salt, 4 parts by weight of first stabilizer, 4 parts by weight of vinegar, and the remainder is made up with water. The first stabilizer is: 50% gellan gum and 50% xanthan gum.

5. The method for preparing coated ice cream according to claim 1, characterized in that, The mayonnaise is composed of: 400 parts by weight of vegetable oil, 150 parts by weight of egg yolk powder, 100 parts by weight of white sugar, 8 parts by weight of emulsifier, 5 parts by weight of edible salt, 5 parts by weight of first stabilizer, 5 parts by weight of vinegar, and the remainder is made up with water. The first stabilizer is: 60% gellan gum and 40% xanthan gum.

6. The method for preparing coated ice cream according to any one of claims 1 to 5, characterized in that, The raw materials for coating the ice cream include ice cream sauce and mayonnaise; the ratio of water buffalo milk cream to egg yolk powder in the ice cream sauce is (300~500):(50~100).

7. The method for preparing coated ice cream according to any one of claims 1-5, characterized in that, The raw materials for coating the ice cream include ice cream sauce and mayonnaise; the ratio of buffalo milk cream to the second stabilizer in the ice cream sauce is (300~500):(3~5); the second stabilizer includes mono- and diglyceride fatty acid esters, guar gum, carrageenan, sodium alginate and locust bean gum.

8. The method for preparing coated ice cream according to claim 7, characterized in that, By mass ratio, the second stabilizer of the ice cream sauce contains mono- and diglyceride fatty acid esters: guar gum: carrageenan: sodium alginate: locust bean gum in the ratio of (10-30): (5-10): (10-20): (10-20): (20-30).

9. The method for preparing coated ice cream according to claim 6, characterized in that, include: (1) After the ice cream sauce is melted, the ice cream sauce is preheated to 65~75℃ and homogenized at a pressure of 16~18 MPa, and homogenized twice; After sterilization, the ice cream sauce is cooled to 0~6℃, aged at 2~6℃, aged for 4~48 hours, and then poured into molds after freezing to obtain ice cream base; (2) Obtain mayonnaise sauce; (3) Immerse the ice cream base obtained in step (1) into mayonnaise sauce at a temperature of 10~12℃ and keep it for 0.7~1s. Then immerse the ice cream coated with mayonnaise into liquid nitrogen and keep it for 0.7~1s.

10. The method for preparing coated ice cream according to claim 7, characterized in that, include: (1) After the ice cream sauce is melted, the ice cream sauce is preheated to 65~75℃ and homogenized at a pressure of 16~18 MPa, and homogenized twice; After sterilization, the ice cream sauce is cooled to 0~6℃, aged at 2~6℃, aged for 4~48 hours, and then poured into molds after freezing to obtain ice cream base; (2) Obtain mayonnaise sauce; (3) Immerse the ice cream base obtained in step (1) into mayonnaise sauce at a temperature of 10~12℃ and keep it for 0.7~1s. Then immerse the ice cream coated with mayonnaise into liquid nitrogen and keep it for 0.7~1s.

11. The method for preparing coated ice cream according to claim 9 or 10, characterized in that, The freezing process involves freezing the aged ice cream sauce using a freezing machine, with the discharge temperature controlled at -3℃ to -5℃.

12. A coated ice cream, characterized in that, The coated ice cream is prepared by the coated ice cream preparation method according to any one of claims 1 to 11.

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