Anti-freezing Gelato as well as preparation method and application thereof

Abstract

The invention provides an anti-freezing Gelato base powder composition and a preparation method thereof. Comprising the following raw materials in parts by weight: 40-60 parts of glucose, 25-35 parts of maltodextrin, 1-3 parts of guar gum, 1.5-3.5 parts of sodium carboxymethyl cellulose, 0.5-2.5 parts of mono / diglycerol fatty acid ester, 1-2.5 parts of lactic acid fatty glyceride, 0.8-3.2 parts of diacetyl tartaric acid mono / diglyceride, 1.5-4 parts of edible salt, 2-6 parts of coconut oil, 0.2-0.9 part of potato protein powder, 0.3-1 part of pea protein, 0.2-0.6 part of black sea bream fish skin antifreeze peptide and 0.1-0.4 part of pleurotus nebrodensis antifreeze polysaccharide. The synergistic anti-freezing characteristic of the Gelato is improved through the black sea bream fish skin anti-freezing peptide and the pleurotus nebrodensis anti-freezing polysaccharide, so that the prepared Gelato can solve the problems that the surface is rough, the scooping performance becomes poor, the taste is not fine and smooth and the like due to temperature fluctuation.

Description

Technical Field

[0001] The present invention relates to the technical field of collagen peptide products, and in particular to an antifreeze gelato and a preparation method and application thereof. Background Art

[0002] Gelato is the special name for traditional Italian handmade ice cream. It is not ice cream in the traditional sense. When making Gelato, it needs to be whipped slowly to reduce the entry of air. Less air means a denser taste and richer layers. Compared with traditional ice cream, the air content in Gelato is more than half less. In addition, the milk fat content of Gelato is between 4% and 8%, while the milk fat content of ice cream is about 15%. Gelato requires fresh raw materials and has a shelf life of only a few days, while ice cream contains a lot of milk fat and can be stored for up to a year in a frozen state.

[0003] Since Gelato is almost always made and sold fresh every day and stored at -18°C, frequent opening and closing of the freezer door during the sales process can cause the temperature of the Gelato to fluctuate and cause recrystallization of the Gelato. Large ice crystals continue to grow, while small ice crystals shrink or disappear, or small ice crystals aggregate into large ice crystals, eventually causing the size of the ice crystals to increase, resulting in a rough surface, poor scooping, and a rough taste.

[0004] At present, antifreeze polysaccharides are widely used to improve the antifreeze properties of products. Qin Lujie et al. used Flammulina velutipes polysaccharides to improve the freezing properties of silver carp surimi, and the molecular weight of the polysaccharide was 676KDa; polysaccharides were extracted from cold-acclimated Flammulina velutipes mycelium, and the molecular weight of the polysaccharide was 426KDa, which can well improve the quality of frozen shrimp meat; Wang Pei et al. disclosed a method for preparing a quick-frozen glutinous rice ball conditioning agent based on rice bran fiber polysaccharide. The prepared polysaccharide can effectively prevent the quick-frozen glutinous rice balls from cracking and collapsing, and significantly improve the sensory quality of the quick-frozen glutinous rice balls.

[0005] Although antifreeze peptides or polysaccharides have been used in ice cream systems, gelato is a system with fewer bubbles and lower fat content, and its specific antifreeze properties are completely different from ice cream. Ice cream made with this system has a more obvious tendency to recrystallize, which in turn affects its antifreeze properties.

[0006] Therefore, how to improve the freezing resistance of Gelato is an urgent problem to be solved. Summary of the invention

[0007] In view of this, the technical problem to be solved by the present invention is to provide an antifreeze Gelato. The antifreeze Gelato provided by the present invention can ensure that the product surface texture is fine, the scooping property is excellent, and the taste is fine even under the condition of temperature fluctuation.

[0008] The present invention provides an antifreeze gelato base powder combination, comprising the following raw materials in parts by weight:

[0009] 40-60 parts of glucose, 25-35 parts of maltodextrin, 1-3 parts of guar gum, 1.5-3.5 parts of sodium carboxymethyl cellulose, 0.5-2.5 parts of mono- and di-glycerol fatty acid esters, 1-2.5 parts of lactic acid glycerides, 0.8-3.2 parts of diacetyl tartaric acid mono- and di-glycerides, 1.5-4 parts of edible salt, 2-6 parts of coconut oil, 0.2-0.9 parts of potato protein powder, 0.3-1 parts of pea protein, 0.2-0.6 parts of black sea bream skin antifreeze peptides, and 0.1-0.4 parts of white mushroom antifreeze polysaccharides.

[0010] Preferably, the antifreeze gelato comprises the following raw materials in parts by weight:

[0011] 43-58 parts of glucose, 26-34 parts of maltodextrin, 1.6-2.8 parts of guar gum, 1.6-3.3 parts of sodium carboxymethyl cellulose, 0.7-2.4 parts of mono- and di-glycerol fatty acid esters, 1.5-2.4 parts of lactic acid glycerides, 1-3.0 parts of diacetyl tartaric acid mono- and di-glycerides, 1.7-3.8 parts of edible salt, 2.5-5.5 parts of coconut oil, 0.3-0.8 parts of potato protein powder, 0.35-0.9 parts of pea protein, 0.3-0.5 parts of black sea bream skin antifreeze peptides, and 0.2-0.3 parts of white mushroom antifreeze polysaccharides.

[0012] Preferably, the relative molecular mass of the black sea bream skin antifreeze peptide is 600-2000Da; the relative molecular mass of the Pleurotus nebrodensis antifreeze polysaccharide is 400-1800Da.

[0013] The present invention provides an application of the base powder combination described in any one of the above technical solutions in preparing antifreeze Gelato.

[0014] The present invention provides an antifreeze gelato, the raw materials of which include the base powder described in any one of the above technical solutions.

[0015] The present invention provides a method for preparing antifreeze gelato, comprising the following steps:

[0016] A) mixing glucose, maltodextrin, guar gum, sodium carboxymethyl cellulose, mono- and di-glycerol fatty acid esters, lactic acid glycerides, diacetyl tartaric acid mono- and di-glycerides, edible salt, coconut oil, potato protein powder, pea protein, black sea bream skin antifreeze peptides and white mushroom antifreeze polysaccharides to obtain a base powder;

[0017] B) mixing the base powder and milk to obtain a mixed material;

[0018] C) homogenizing the mixture, and then adding specially prepared milk slurry, white sugar, and skimmed milk powder, mixing and stirring to obtain a slurry;

[0019] D) The slurry is coagulated and then quickly frozen to obtain the product.

[0020] Preferably, in step B), the mass ratio of the base powder and milk is 1:(15-20).

[0021] Preferably, the homogenization pressure in step C) is 20 to 50 Bar, and the number of homogenization is 1 to 3 times.

[0022] Preferably, in step C), the mass ratio of the specially prepared milk slurry to the base powder is (8-12):1; the mass ratio of the skimmed milk powder to the base powder is (1-3):1.

[0023] Preferably, in step D), the freezing temperature is -4 to 5°C; and the quick freezing temperature is -18°C to -20°C.

[0024] Compared with the prior art, the present invention provides an antifreeze gelato base powder combination, comprising the following raw materials in parts by weight: 40-60 parts of glucose, 25-35 parts of maltodextrin, 1-3 parts of guar gum, 1.5-3.5 parts of sodium carboxymethyl cellulose, 0.5-2.5 parts of mono- and di-glycerol fatty acid esters, 1-2.5 parts of lactic acid fatty acid glycerides, 0.8-3.2 parts of diacetyl tartaric acid mono- and di-glycerides, 1.5-4 parts of edible salt, 2-6 parts of coconut oil, 0.2-0.9 parts of potato protein powder, 0.3-1 parts of pea protein, 0.2-0.6 parts of black sea bream skin antifreeze peptides, and 0.1-0.4 parts of white mushroom antifreeze polysaccharides. The present invention improves the synergistic antifreeze properties of gelato by using black sea bream skin antifreeze peptides and white mushroom antifreeze polysaccharides, so that the prepared gelato can improve the problems of surface roughness, poor scooping performance, and rough taste caused by temperature fluctuations. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 This is a comparison picture of the products prepared in Example 1 of the present invention;

[0026] Figure 2 This is a comparison picture of the products prepared in Example 2 of the present invention;

[0027] Figure 3 This is a comparison picture of the products prepared in Example 3 of the present invention;

[0028] Figure 4 This is a comparison picture of the products prepared in Example 4 of the present invention;

[0029] Figure 5 This is a comparison picture of the products prepared in Example 5 of the present invention. DETAILED DESCRIPTION

[0030] The present invention provides an antifreeze gelato and a preparation method and application thereof. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve the desired effect. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art and they all fall within the scope of protection of the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the method and application of this article without departing from the content, spirit and scope of the present invention to realize and apply the technology of the present invention.

[0031] It should be understood that the expression "one or more of..." includes each of the items recited after the expression individually and in various different combinations of two or more of the recited items, unless otherwise understood from the context and usage. The expression "and / or" in combination with three or more recited items should be understood to have the same meaning, unless otherwise understood from the context.

[0032] The use of the terms "comprising", "having" or "containing", including their grammatical synonyms, should generally be understood as open and non-restrictive, for example not excluding other unrecited elements or steps, unless otherwise specifically stated or otherwise understood from the context.

[0033] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there may be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0034] The present invention provides an antifreeze gelato base powder combination, comprising the following raw materials in parts by weight:

[0035] 40-60 parts of glucose, 25-35 parts of maltodextrin, 1-3 parts of guar gum, 1.5-3.5 parts of sodium carboxymethyl cellulose, 0.5-2.5 parts of mono- and di-glycerol fatty acid esters, 1-2.5 parts of lactic acid glycerides, 0.8-3.2 parts of diacetyl tartaric acid mono- and di-glycerides, 1.5-4 parts of edible salt, 2-6 parts of coconut oil, 0.2-0.9 parts of potato protein powder, 0.3-1 parts of pea protein, 0.2-0.6 parts of black sea bream skin antifreeze peptides, and 0.1-0.4 parts of white mushroom antifreeze polysaccharides.

[0036] When the above total weight is 100, the above is equivalent to the mass percentage.

[0037] The antifreeze gelato base powder combination of the present invention comprises 40 to 60 parts by weight of glucose; specifically, it can be 40 parts, 41 parts, 42 parts, 43 parts, 44 parts, 45 parts, 46 parts, 47 parts, 48 ​​parts, 49 parts, 50 parts, 51 parts, 52 parts, 53 parts, 54 parts, 55 parts, 56 parts, 57 parts, 58 parts, 59 parts, 60 parts; or a range value between any two of the above.

[0038] The antifreeze gelato base powder combination of the present invention comprises 25 to 35 parts by weight of maltodextrin; specifically, it can be 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 31 parts, 32 parts, 33 parts, 34 parts, 35 parts; or a range value between any two of the above.

[0039] The antifreeze gelato base powder combination of the present invention comprises 1 to 3 parts by weight of guar gum; specifically, it may be 1 part, 2 parts, 3 parts; or a range value between any two of the above.

[0040] The antifreeze gelato base powder composition of the present invention comprises 1.5 to 3.5 parts by weight of sodium carboxymethyl cellulose; specifically, it may be 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts; or a range value between any two of the above.

[0041] The antifreeze gelato base powder combination of the present invention comprises 0.5 to 2.5 parts by weight of mono- and di-glycerol fatty acid esters; specifically, it may be 0.5 parts, 1 parts, 1.5 parts, 2 parts, 2.5 parts; or a range value between any two of the above.

[0042] The antifreeze gelato base powder composition of the present invention comprises 1 to 2.5 parts by weight of lactic acid fatty acid glyceride; specifically, 1 part, 1.5 parts, 2 parts, 2.5 parts; or a range value between any two of the above.

[0043] The antifreeze gelato base powder combination of the present invention comprises 0.8 to 3.2 parts by weight of diacetyl tartaric acid mono- and diglycerides; specifically, it may be 0.8, 1, 1.5, 1.9, 2, 2.5, 2.6, 3, 3.2 parts; or a range value between any two of the above.

[0044] The antifreeze gelato base powder combination of the present invention comprises 1.5 to 4 parts by weight of edible salt; specifically, it can be 1.5 parts, 2 parts, 2.4 parts, 2.8 parts, 3 parts, 3.5 parts, 3.8 parts, 4 parts; or a range value between any two of the above.

[0045] The antifreeze gelato base powder combination of the present invention comprises 2 to 6 parts by weight of coconut oil; specifically, it can be 2 parts, 3 parts, 4 parts, 5 parts, 6 parts; or a range value between any two of the above.

[0046] The antifreeze gelato base powder combination of the present invention comprises 0.2 to 0.9 parts by weight of potato protein powder; specifically, it can be 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, 0.9 parts; or a range value between any two of the above.

[0047] The antifreeze gelato base powder combination of the present invention comprises 0.3 to 1 parts by weight of pea protein; specifically, it may be 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, 0.9 parts, 1 parts; or a range value between any two of the above.

[0048] The antifreeze gelato base powder combination of the present invention comprises 0.2 to 0.6 parts by weight of black sea bream skin antifreeze peptide; specifically, it may be 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts; or a range value between any two of the above.

[0049] The antifreeze gelato base powder combination of the present invention comprises 0.1 to 0.4 parts by weight of Pleurotus nebrodensis antifreeze polysaccharide; specifically, it may be 0.1 part, 0.2 part, 0.3 part, 0.4 part; or a range value between any two of the above.

[0050] The added amount of the black sea bream skin antifreeze peptide and the white mushroom antifreeze polysaccharide of the present invention is lower than the scope of the present invention, and the black sea bream skin antifreeze peptide and the white mushroom antifreeze polysaccharide cannot completely cover the surface of the ice crystals, resulting in that the antifreeze property of Gelato can only be partially improved, and the problems of product surface texture, scooping property, taste, etc. cannot be completely solved; the added amount of the black sea bream skin antifreeze peptide and the white mushroom antifreeze polysaccharide is higher than the scope of the present invention, and the black sea bream skin antifreeze peptide and the white mushroom antifreeze polysaccharide can completely cover the surface of the ice crystals. This too tight coverage has an adverse effect on the formation of Gelato ice crystals, resulting in Gelato being unable to form fine ice crystals, resulting in the product surface texture being rough, difficult to scoop and forming, and poor taste.

[0051] The black sea bream skin antifreeze peptide and the white mushroom antifreeze polysaccharide of the present invention must be added at the same time. If they are added separately, even if the added amount is within the scope of the present invention, the antifreeze performance of Gelato cannot be improved. The main reason is that the present invention creatively discovered that there is a synergistic effect between the black sea bream skin antifreeze peptide and the white mushroom antifreeze polysaccharide, which may form a dense network structure through hydrogen bonds, van der Waals forces, non-covalent bonds and other interactions. These structures significantly improve the interaction with ice crystals, thereby achieving the effect of improving the quality of Gelato.

[0052] In some preferred embodiments of the present invention, the antifreeze gelato comprises the following raw materials in parts by weight:

[0053] 43-58 parts of glucose, 26-34 parts of maltodextrin, 1.6-2.8 parts of guar gum, 1.6-3.3 parts of sodium carboxymethyl cellulose, 0.7-2.4 parts of mono- and di-glycerol fatty acid esters, 1.5-2.4 parts of lactic acid glycerides, 1-3.0 parts of diacetyl tartaric acid mono- and di-glycerides, 1.7-3.8 parts of edible salt, 2.5-5.5 parts of coconut oil, 0.3-0.8 parts of potato protein powder, 0.35-0.9 parts of pea protein, 0.3-0.5 parts of black sea bream skin antifreeze peptides, and 0.2-0.3 parts of white mushroom antifreeze polysaccharides.

[0054] In some preferred embodiments of the present invention, the antifreeze gelato comprises the following raw materials in parts by weight:

[0055] 48-54 parts of glucose, 26-33 parts of maltodextrin, 1.9-2.7 parts of guar gum, 1.8-2.6 parts of sodium carboxymethyl cellulose, 1.7-2.4 parts of mono- and di-glycerol fatty acid esters, 1.7-2.4 parts of lactic acid glycerides, 1.9-2.6 parts of diacetyl tartaric acid mono- and di-glycerides, 2-2.4 parts of edible salt, 2.7-4.0 parts of coconut oil, 0.3-0.7 parts of potato protein powder, 0.35-0.8 parts of pea protein, 0.3-0.5 parts of black sea bream skin antifreeze peptides, and 0.2-0.3 parts of white mushroom antifreeze polysaccharides.

[0056] In a specific embodiment of the present invention, the antifreeze gelato comprises the following raw materials in parts by weight:

[0057] 53.3 parts of glucose, 29.52 parts of maltodextrin, 2.4 parts of guar gum, 2.4 parts of sodium carboxymethyl cellulose, 2.2 parts of mono- and di-glycerol fatty acid esters, 2.2 parts of lactic acid glycerides, 2.2 parts of diacetyl tartaric acid mono- and di-glycerides, 2 parts of edible salt, 2.75 parts of coconut oil, 0.35 parts of potato protein powder, 0.35 parts of pea protein, 0.4 parts of black sea bream skin antifreeze peptides, and 0.25 parts of white mushroom antifreeze polysaccharides.

[0058] In a specific embodiment of the present invention, the antifreeze gelato comprises the following raw materials in parts by weight:

[0059] 51 parts of glucose, 31.6 parts of maltodextrin, 2.0 parts of guar gum, 2.6 parts of sodium carboxymethyl cellulose, 1.8 parts of mono- and di-glycerol fatty acid esters, 1.7 parts of lactic acid glycerides, 2.5 parts of diacetyl tartaric acid mono- and di-glycerides, 2.1 parts of edible salt, 3.2 parts of coconut oil, 0.3 parts of potato protein powder, 0.5 parts of pea protein, 0.4 parts of black sea bream skin antifreeze peptides, and 0.3 parts of white mushroom antifreeze polysaccharides.

[0060] In a specific embodiment of the present invention, the antifreeze gelato comprises the following raw materials in parts by weight:

[0061] 55 parts of glucose, 26.67 parts of maltodextrin, 1.9 parts of guar gum, 2.1 parts of sodium carboxymethyl cellulose, 2.3 parts of mono- and di-glycerol fatty acid esters, 1.9 parts of lactic acid glycerides, 2.6 parts of diacetyl tartaric acid mono- and di-glycerides, 2.5 parts of edible salt, 3.45 parts of coconut oil, 0.43 parts of potato protein powder, 0.38 parts of pea protein, 0.5 parts of black sea bream skin antifreeze peptides, and 0.27 parts of white mushroom antifreeze polysaccharides.

[0062] In a specific embodiment of the present invention, the antifreeze gelato comprises the following raw materials in parts by weight:

[0063] 48.5 parts of glucose, 32.9 parts of maltodextrin, 2.62 parts of guar gum, 1.84 parts of sodium carboxymethyl cellulose, 1.78 parts of mono- and di-glycerol fatty acid esters, 2.35 parts of lactic acid glycerides, 1.96 parts of diacetyl tartaric acid mono- and di-glycerides, 2.37 parts of edible salt, 3.82 parts of coconut oil, 0.64 parts of potato protein powder, 0.72 parts of pea protein, 0.3 parts of black sea bream skin antifreeze peptides, and 0.2 parts of white mushroom antifreeze polysaccharides.

[0064] In a specific embodiment of the present invention, the antifreeze gelato comprises the following raw materials in parts by weight:

[0065] 50.3 parts of glucose, 29.98 parts of maltodextrin, 2.3 parts of guar gum, 2.46 parts of sodium carboxymethyl cellulose, 2.32 parts of mono- and di-glycerol fatty acid esters, 1.86 parts of lactic acid glycerides, 2.4 parts of diacetyl tartaric acid mono- and di-glycerides, 2.67 parts of edible salt, 3.96 parts of coconut oil, 0.58 parts of potato protein powder, 0.47 parts of pea protein, 0.4 parts of black sea bream skin antifreeze peptides, and 0.3 parts of white mushroom antifreeze polysaccharides.

[0066] In the present invention, the relative molecular mass of the black sea bream skin antifreeze peptide is 600-2000Da; specifically, it can be 600Da, 700Da, 800Da, 900Da, 1000Da, 1100Da, 1200Da, 1300Da, 1400Da, 1500Da, 1600Da, 1700Da, 1800Da, 1900Da, 2000Da; or a range value between any two of the above.

[0067] The relative molecular mass of the Pleurotus nebrodensis antifreeze polysaccharide is 400-1800Da; specifically, it can be 400Da, 500Da, 600Da, 700Da, 800Da, 900Da, 1000Da, 1100Da, 1200Da, 1300Da, 1400Da, 1500Da, 1600Da, 1700Da, 1800Da; or a range value between any two of the above.

[0068] The present invention also specifically stipulates the relative molecular weight of black sea bream skin antifreeze peptides and white mushroom antifreeze polysaccharides. When the molecular weight exceeds the upper limit range of the present invention, the steric hindrance of the black sea bream skin antifreeze peptides and white mushroom antifreeze polysaccharides binding to ice crystals will increase accordingly, resulting in a weakening of the interaction force between them and the ice crystals, and an increase in the rate of mutual binding of small ice crystals, thereby destroying the structure of Gelato, resulting in an uneven surface texture of the product, difficulty in scooping and forming, and a poor taste; when the molecular weight is lower than the lower limit range of the present invention, the surface area of ​​the black sea bream skin antifreeze peptides and white mushroom antifreeze polysaccharides binding to ice crystals increases, and the steric hindrance is small, and the black sea bream skin antifreeze peptides and white mushroom antifreeze polysaccharides can be very tightly bound to the surface of the ice crystals, but if the binding is too tight, only a part of the Gelato can form fine crystals, resulting in partial freezing of the product, thereby reducing the product quality.

[0069] The present invention provides an application of the base powder combination described in any one of the above technical solutions in preparing antifreeze Gelato.

[0070] In the base powder combination provided by the present invention, the black sea bream skin antifreeze peptide and the white mushroom antifreeze polysaccharide can improve the antifreeze properties of Gelato, and ensure that the product surface texture is fine, the scooping property is excellent, the taste is fine, etc. even under the condition of temperature fluctuation.

[0071] The present invention provides an antifreeze gelato, the raw materials of which include the base powder described in any one of the above technical solutions.

[0072] The present invention provides a method for preparing antifreeze gelato, comprising the following steps:

[0073] A) mixing glucose, maltodextrin, guar gum, sodium carboxymethyl cellulose, mono- and di-glycerol fatty acid esters, lactic acid glycerides, diacetyl tartaric acid mono- and di-glycerides, edible salt, coconut oil, potato protein powder, pea protein, black sea bream skin antifreeze peptides and white mushroom antifreeze polysaccharides to obtain a base powder;

[0074] B) mixing the base powder and milk to obtain a mixed material;

[0075] C) homogenizing the mixture, and then adding specially prepared milk slurry, white sugar, and skimmed milk powder, mixing and stirring to obtain a slurry;

[0076] D) The slurry is coagulated and then quickly frozen to obtain the product.

[0077] The invention mixes glucose, maltodextrin, guar gum, sodium carboxymethyl cellulose, mono- and di-glycerol fatty acid esters, lactic acid glycerides, diacetyl tartaric acid mono- and di-glycerides, edible salt, coconut oil, potato protein powder, pea protein, black sea bream skin antifreeze peptides and white mushroom antifreeze polysaccharides to obtain base powder.

[0078] The present invention has already clearly described the above components and proportions, which will not be repeated here.

[0079] The present invention does not limit the specific manner of the above mixing, which is well known to those skilled in the art.

[0080] The base powder and milk are mixed to obtain a mixed material; the base powder is dissolved in milk, and the amount of milk added is 15 to 20 times of the base powder; specifically, it can be 15 times, 16 times, 17 times, 18 times, 19 times or 20 times.

[0081] The mixed material is homogenized, and the homogenization pressure is 20-50 Bar, specifically 20 Bar, 25 Bar, 30 Bar, 35 Bar, 40 Bar, 45 Bar, 50 Bar, or any range between two of the above. The number of homogenizations is 1-3 times, specifically 1 time, 2 times or 3 times.

[0082] After homogenization, specially prepared milk slurry, white sugar and skimmed milk powder are added and mixed to obtain a slurry.

[0083] The specially formulated milk slurry described in the present invention is a product independently developed and marketed by the applicant's enterprise, and its name is: specially formulated milk slurry. The product components are: water, cream, refined coconut oil, skimmed milk powder, butter, white sugar, food additives (compound thickening emulsifier (diacetyl tartaric acid mono- and diglycerides, mono- and diglycerol fatty acid esters, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose), sodium caseinate, sodium citrate, disodium hydrogen phosphate), and edible salt.

[0084] The mass ratio of the present invention is (8-12):1; specifically, it can be 8:1, 9:1, 10:1, 11:1 or 12:1; or a range value between any two of the above.

[0085] The present invention does not limit the sources of the white sugar and skimmed milk powder, and they can be commercially available. The stirring is preferably carried out by using a stirrer to stir evenly.

[0086] The slurry is solidified and then quick-frozen to obtain the product.

[0087] The stirred slurry is frozen so that the material temperature is controlled at -4 to 5°C;

[0088] The frozen slurry is quickly frozen to obtain a Gelato product, and the product temperature is controlled at -18°C to -20°C.

[0089] The above materials are dissolved in a certain amount of milk, homogenized, and then a certain amount of specially prepared milk slurry is added, and then coagulated and quick-frozen respectively to obtain antifreeze Gelato with delicate texture and smooth taste.

[0090] The present invention uses black sea bream skin antifreeze peptide and white mushroom antifreeze polysaccharide to improve the antifreeze property of Gelato, thereby improving the problems of rough surface, poor scooping performance, and rough taste caused by temperature fluctuations. The main mechanism is as follows: the synergistic effect of black sea bream skin antifreeze peptide and white mushroom antifreeze polysaccharide can effectively inhibit the recrystallization of Gelato, significantly reduce ice crystal particles, and the size of ice crystal particles is consistent; at the same time, the glass transition temperature of Gelato is significantly increased to stabilize it between -16°C and -20°C. Since antifreeze protein and antifreeze polysaccharide are stabilizers adsorbed on the surface of ice crystals, the higher the adsorption coverage of antifreeze protein and antifreeze polysaccharide on the surface of ice crystals, the stronger the effect of inhibiting the continued growth of ice crystals, and the longer the time required for partial glass transition of Gelato. In the actual sales process of Gelato, even if the temperature fluctuates greatly, the growth and recrystallization of ice crystals in ice cream can be inhibited, thereby improving the quality of Gelato. In addition, the improvement effects of black sea bream skin antifreeze peptides and white mushroom antifreeze polysaccharides are closely related to their relative molecular weight. Too large a molecular weight will lead to poor adsorption on the surface of ice crystals, thereby reducing the antifreeze effect; too small a molecular weight will cause excessive adsorption on the surface of ice crystals, affecting the formation of small ice crystals and structures of the Gelato itself, thereby causing incomplete formation of Gelato ice crystals and a decline in product quality.

[0091] It should be understood that the order of steps or the order in which certain actions are performed is not important as long as the present invention remains operable. In addition, two or more steps or actions may be performed simultaneously.

[0092] The use of any and all examples or exemplary language, such as "for example" or "including", herein is intended only to better illustrate the invention and does not limit the scope of the invention unless otherwise claimed. No language in this specification should be construed as indicating that any non-claimed element is essential to the practice of the invention.

[0093] In addition, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as accurately as possible. However, any numerical value inherently inevitably contains standard deviations due to individual test methods. Therefore, unless otherwise expressly stated, it should be understood that all ranges, quantities, values ​​and percentages used in this disclosure are modified by "about". Here, "about" generally refers to the actual value within plus or minus 10 parts, 5 parts, 1 part or 0.5 parts of a specific value or range.

[0094] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0095] Some cases are recorded in the embodiments and comparative examples of the present invention, wherein the embodiments show certain implementation modes of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0096] In order to further illustrate the present invention, an antifreeze gelato provided by the present invention and a preparation method and application thereof are described in detail below in conjunction with embodiments.

[0097] Example 1

[0098] In order to illustrate the improvement effect of adding black sea bream skin antifreeze peptides and white mushroom antifreeze polysaccharides on the properties of ice cream, products with only black sea bream skin antifreeze peptides, only white mushroom antifreeze polysaccharides, and other antifreeze peptides and antifreeze polysaccharides were compared with the control.

[0099] The composition of the base powder is shown in the following table:

[0100] Table 1 Base powder composition in Example 1

[0101]

[0102] *Products 1, 2, 3, and 4 have a polypeptide molecular weight of 1000Da and a polysaccharide molecular weight of 800Da;

[0103] According to the ratio in Table 1, 100g of base powder was prepared and dissolved in 1500g of milk. The mixed liquid material was homogenized at a homogenization pressure of 25Bar and homogenized once. The homogenized emulsion was added to 1000g of specially prepared milk slurry and mixed evenly. 500g of white sugar was added to the stirred slurry and mixed evenly. 200g of skim milk powder was added to the stirred slurry and the stirred slurry was frozen to control the material temperature at -4℃. The frozen slurry was quickly frozen to obtain the Gelato product, and the product temperature was controlled at -18℃~-20℃. The test was carried out and the sensory evaluation was carried out according to Table 2:

[0104] Table 2 Sensory evaluation criteria for ice cream

[0105]

[0106] Table 3 Sensory evaluation scores of the examples

[0107] Sensory indicators Product 0 Product 1 Product 2 Product 3 Product 4 Viscosity 5.8±0.3 6.2±0.3 6.7±0.3 6.8±0.3 6.5±0.4 Smoothness 6.1±0.3 8.3±0.5 7.1±0.4 7.3±0.5 7.5±0.4 Melt in the mouth 7.8±0.4 6.7±0.3 7.2±0.6 7.8±0.7 7.4±0.5 Graininess 5±0.4 8.4±0.4 6.4±0.5 6.7±0.5 7.2±0.4

[0108] Table 4 Texture index of the embodiment

[0109]

[0110]

[0111] Table 5 Product Difference Analysis in Examples

[0112]

[0113]

[0114] As shown in Tables 3 and 4, product 0 is a control group without any antifreeze peptides and antifreeze polysaccharides. Product 1, which adds black sea bream skin antifreeze peptides and white mushroom antifreeze polysaccharides, has significantly better smoothness than products 2, 3 and 4. From the perspective of mouth melting and melting rate, product 1 has a certain residence time in the mouth, which indirectly reflects that its antifreeze performance is better than other products. The hardness, brittleness, stickiness (adhesion / adhesion) and adhesiveness of product 1 are lower than those of products 2, 3 and 4, which is reflected in the smooth and delicate surface of the product and the smooth and non-sticky taste.

[0115] As shown in Table 5, there are significant differences (p < 0.05) in viscosity, smoothness, granularity, hardness, brittleness, adhesion, and recovery between product 1 added with black bream skin antifreeze peptide and white mushroom antifreeze polysaccharide and products 2 and 3 added with black bream skin antifreeze peptide or white mushroom antifreeze polysaccharide. At the same time, the two-drug interaction index (CDI) method was used for analysis, and the results of CDI = AB / (A*B) were all less than 1, which also proved that black bream skin antifreeze peptide and white mushroom antifreeze polysaccharide have a synergistic effect in improving the above-mentioned texture characteristics of ice cream. In addition, compared with product 4 added with basa fish collagen peptide and seaweed polysaccharide, product 1 also has significant differences in the above-mentioned texture characteristics (p < 0.05), proving that the ice cream prepared by the present invention can significantly improve the antifreeze properties of the product.

[0116] From the comparison pictures of the products prepared in Example 1, it can be seen that after being scooped, the surface of product 1 is smooth and delicate, while the surfaces of products 2, 3 and 4 are very rough, which shows that the present invention can significantly improve the antifreeze properties of the products.

[0117] Table 6 Composition of base powder in Example 2

[0118]

[0119]

[0120] *Products 5, 6, and 7 have a polypeptide molecular weight of 1000Da and a polysaccharide molecular weight of 800Da;

[0121] According to the ratio in Table 6, 100g of base powder was prepared and dissolved in 1600g of milk. The mixed liquid material was homogenized at a homogenization pressure of 25Bar and homogenized once. The homogenized emulsion was added to 1100g of specially prepared milk slurry and mixed evenly. 510g of white sugar was added to the stirred slurry and mixed evenly. 210g of skim milk powder was added to the stirred slurry and the stirred slurry was frozen. After quick freezing, the material temperature was controlled at -4℃. The frozen slurry was quick frozen to obtain the Gelato product, and the product temperature was controlled at -18℃~-20℃. And the test was carried out:

[0122] Table 7 Sensory evaluation scores of the examples

[0123] Sensory indicators Product 5 Product 6 Product 7 Viscosity 6.4±0.4 6.7±0.5 7.2±0.6 Smoothness 7.8±0.5 7.0±0.6 7.1±0.5 Melt in the mouth 6.9±0.4 7.3±0.4 7.6±0.5 Graininess 8.1±0.4 7.4±0.5 7.7±0.5

[0124] Table 8 Texture index of embodiment

[0125]

[0126]

[0127] As shown in Tables 7 and 8, the smoothness of product 5 with added black sea bream skin antifreeze peptides and white mushroom antifreeze polysaccharides is significantly better than that of products 6 and 7. In terms of mouth melting and melting rate, the antifreeze performance of product 5 is better than that of other products. The hardness, brittleness, stickiness (adhesion) and adhesiveness of product 5 are lower than those of products 6 and 7, which is reflected in the smooth and delicate surface of the product and the smooth and non-sticky taste.

[0128] From the comparison pictures of the products prepared in Example 2, it can be seen that after scooping, the surface of product 5 is smooth and delicate, while the surfaces of products 6 and 7 are very rough, which shows that the present invention can significantly improve the antifreeze properties of the products.

[0129] Table 9 Base powder composition in Example 3

[0130]

[0131] *Products 8, 9, and 10 have a polypeptide molecular weight of 1000Da and a polysaccharide molecular weight of 800Da;

[0132] According to the ratio in Table 9, 100g of base powder was prepared and dissolved in 1800g of milk. The mixed liquid material was homogenized at a homogenization pressure of 25Bar and homogenized once. The homogenized emulsion was added to 1200g of specially prepared milk slurry and mixed evenly. 500g of white sugar was added to the stirred slurry and mixed evenly. 210g of skim milk powder was added to the stirred slurry and the stirred slurry was frozen to control the material temperature at -2°C. The frozen slurry was quickly frozen to obtain the Gelato product, and the product temperature was controlled at -18°C to -20°C. The following tests were conducted:

[0133] Table 10 Sensory evaluation scores of the examples

[0134] Sensory indicators Product 8 Product 9 Product 10 Viscosity 7.2±0.4 7.5±0.5 7.8±0.7 Smoothness 8.0±0.6 7.2±0.5 7.6±0.8 Melt in the mouth 6.9±0.3 7.5±0.5 7.7±0.6 Graininess 8.0±0.4 6.7±0.6 6.9±0.8

[0135] Table 11 Texture index of embodiment

[0136]

[0137] As shown in Tables 10 and 11, the smoothness of product 8 with black sea bream skin antifreeze peptides and white mushroom antifreeze polysaccharides is significantly better than that of products 9 and 10. In terms of mouth melting and melting rate, the antifreeze performance of product 8 is better than that of other products. The hardness, brittleness, stickiness (adhesion / adhesion) and adhesiveness of product 8 are lower than those of products 9 and 10, which is reflected in the smooth and delicate surface of the product and the smooth and non-sticky taste.

[0138] From the comparison pictures of the products prepared in Example 3, it can be seen that after scooping, the surface of product 8 is smooth and delicate, while the surfaces of products 9 and 10 are very rough, which shows that the present invention can significantly improve the antifreeze properties of the products.

[0139] Table 12 Base powder composition in Example 4

[0140]

[0141]

[0142] * Product 11 has a polypeptide molecular weight of 1000Da and a polysaccharide molecular weight of 800Da; Product 12 has a polypeptide molecular weight of 1600Da and a polysaccharide molecular weight of 300Da; Product 13 has a polypeptide molecular weight of 1400Da and a polysaccharide molecular weight of 2000Da;

[0143] According to the ratio in Table 12, 100g of base powder was prepared and dissolved in 2000g of milk. The mixed liquid material was homogenized at a homogenization pressure of 25Bar for 2 times. The homogenized emulsion was added to 1400g of specially prepared milk slurry and mixed evenly. 600g of white sugar was added to the stirred slurry and mixed evenly. 210g of skim milk powder was added to the stirred slurry and the stirred slurry was frozen to control the material temperature at -2°C. The frozen slurry was quickly frozen to obtain the Gelato product, and the product temperature was controlled at -18°C to -20°C. The following tests were conducted:

[0144] Table 13 Example sensory evaluation scores

[0145] Sensory indicators Product 11 Product 12 Product 13 Viscosity 7.0±0.6 7.5±0.5 7.4±0.5 Smoothness 7.8±0.5 7.2±0.4 7.0±0.5 Melt in the mouth 6.7±0.3 7.2±0.6 7.8±0.7 Graininess 7.8±0.4 7.2±0.5 7.3±0.5

[0146] Table 14 Texture index of embodiment

[0147]

[0148]

[0149] As shown in Tables 13 and 14, the smoothness of product 11 with black sea bream skin antifreeze peptides and white mushroom antifreeze polysaccharides is significantly better than that of products 12 and 13. In terms of mouth melting and melting rate, the antifreeze performance of product 11 is better than that of other products. The hardness, brittleness, stickiness (adhesion) and adhesiveness of product 11 are lower than those of products 12 and 13, which is reflected in the smooth and delicate surface of the product and the smooth and non-sticky taste.

[0150] From the comparison pictures of the products prepared in Example 4, it can be seen that after being scooped, the surface of product 11 is smooth and delicate, while the surfaces of products 12 and 13 are very rough, which shows that the present invention can significantly improve the antifreeze properties of the products.

[0151] Table 15 Base powder composition in Example 5

[0152]

[0153] * Product 14 has a polypeptide molecular weight of 1200Da and a polysaccharide molecular weight of 1300Da; Product 15 has a polypeptide molecular weight of 900Da and a polysaccharide molecular weight of 700Da; Product 16 has a polypeptide molecular weight of 2100Da and a polysaccharide molecular weight of 900Da;

[0154] According to the ratio in Table 15, 100g of base powder was prepared and dissolved in 2300g of milk. The mixed liquid material was homogenized at a homogenization pressure of 28Bar for 2 times. The homogenized emulsion was added to 1400g of specially prepared milk slurry and mixed evenly. 650g of white sugar was added to the stirred slurry and mixed evenly. 200g of skim milk powder was added to the stirred slurry and the stirred slurry was frozen to control the material temperature at -4℃. The frozen slurry was quickly frozen to obtain the Gelato product, and the product temperature was controlled at -18℃~-20℃. And the test was carried out:

[0155] Table 16 Example sensory evaluation scores

[0156] Sensory indicators Products 14 Product 15 Products 16 Viscosity 6.6±0.3 7.1±0.4 7.3±0.5 Smoothness 8.7±0.5 8.1±0.4 8.3±0.5 Melt in the mouth 6.9±0.4 7.3±0.5 7.5±0.4 Graininess 8.9±0.7 7.4±0.4 7.7±0.6

[0157] Table 17 Texture index of embodiment

[0158]

[0159] As shown in Tables 16 and 17, the smoothness of product 14 with black sea bream skin antifreeze peptides and white mushroom antifreeze polysaccharides is significantly better than that of products 15 and 16. In terms of mouth melting and melting rate, the antifreeze performance of product 14 is better than that of other products. The hardness, brittleness, stickiness (adhesion) and adhesiveness of product 14 are lower than those of products 15 and 16, which is reflected in the smooth and delicate surface of the product and the smooth and non-sticky taste.

[0160] From the comparison pictures of the products prepared in Example 5, it can be seen that after scooping, the surface of product 14 is smooth and delicate, while the surfaces of products 15 and 16 are very rough, which shows that the present invention can significantly improve the antifreeze properties of the products.

[0161] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. An antifreeze gelato base powder combination, It is characterized in that The invention comprises the following raw materials in parts by weight: 40-60 parts of glucose, 25-35 parts of maltodextrin, 1-3 parts of guar gum, 1.5-3.5 parts of sodium carboxymethyl cellulose, 0.5-2.5 parts of mono- and di-glycerol fatty acid esters, 1-2.5 parts of lactic acid glycerides, 0.8-3.2 parts of diacetyl tartaric acid mono- and di-glycerides, 1.5-4 parts of edible salt, 2-6 parts of coconut oil, 0.2-0.9 parts of potato protein powder, 0.3-1 parts of pea protein, 0.2-0.6 parts of black sea bream skin antifreeze peptides, and 0.1-0.4 parts of white mushroom antifreeze polysaccharides.

2. The antifreeze gelato base powder combination according to claim 1, It is characterized in that The antifreeze gelato comprises the following raw materials in parts by weight: 43-58 parts of glucose, 26-34 parts of maltodextrin, 1.6-2.8 parts of guar gum, 1.6-3.3 parts of sodium carboxymethyl cellulose, 0.7-2.4 parts of mono- and di-glycerol fatty acid esters, 1.5-2.4 parts of lactic acid glycerides, 1-3.0 parts of diacetyl tartaric acid mono- and di-glycerides, 1.7-3.8 parts of edible salt, 2.5-5.5 parts of coconut oil, 0.3-0.8 parts of potato protein powder, 0.35-0.9 parts of pea protein, 0.3-0.5 parts of black sea bream skin antifreeze peptides, and 0.2-0.3 parts of white mushroom antifreeze polysaccharides.

3. The antifreeze gelato base powder combination according to claim 1, It is characterized in that The relative molecular mass of the black sea bream skin antifreeze peptide is 600-2000Da; the relative molecular mass of the white mushroom antifreeze polysaccharide is 400-1800Da.

4. Use of the base powder combination according to any one of claims 1 to 3 in the preparation of antifreeze gelato. 5.An antifreeze gelato, It is characterized in that The raw material comprises the base powder as described in any one of claims 1 to 3.

6. A method for preparing antifreeze gelato, It is characterized in that The steps include: A) mixing glucose, maltodextrin, guar gum, sodium carboxymethyl cellulose, mono- and di-glycerol fatty acid esters, lactic acid glycerides, diacetyl tartaric acid mono- and di-glycerides, edible salt, coconut oil, potato protein powder, pea protein, black sea bream skin antifreeze peptides and white mushroom antifreeze polysaccharides to obtain a base powder; B) mixing the base powder and milk to obtain a mixed material; C) homogenizing the mixture, and then adding specially prepared milk slurry, white sugar, and skimmed milk powder, mixing and stirring to obtain a slurry; D) The slurry is coagulated and then quickly frozen to obtain the product.

7. The preparation method according to claim 6, It is characterized in that Step B) The base powder and milk are mixed in a mass ratio of 1:(15-20).

8. The preparation method according to claim 6, It is characterized in that Step C) The homogenization pressure is 20 to 50 Bar, and the number of homogenizations is 1 to 3 times.

9. The preparation method according to claim 6, It is characterized in that Step C): the mass ratio of the specially prepared milk slurry to the base powder is (8-12):1; the mass ratio of the skimmed milk powder to the base powder is (1-3):

1.

10. The preparation method according to claim 6, It is characterized in that Step D) The freezing temperature is -4 to 5°C; the quick freezing temperature is -18°C to -20°C.

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