Ice cream slurry, core-injected ice cream and preparation method of core-injected ice cream

Abstract

The invention relates to the field of food, in particular to ice cream slurry, core-injected ice cream and a preparation method of the core-injected ice cream, and the ice cream slurry consists of the following components in parts by weight: 100-150 parts of whole milk powder, 100-130 parts of white granulated sugar, 40-50 parts of vegetable oil, 20-30 parts of resistant dextrin, 2-3 parts of chia seed gum and the balance of raw milk, totaling 1000 parts. By adding a proper amount of chia seed gum into the ice cream slurry, the viscosity, emulsion stability, ice cream expansion rate, melting rate, texture and the like of the ice cream slurry can be controlled, particularly, the expansion rate of the slurry is 70% or above and is superior to that of a conventional emulsifier, the health concept is met, and the requirements of the production process are not harsh.

Description

Technical Field

[0001] The invention relates to the field of food, in particular to an ice cream slurry and a core-injected ice cream and a preparation method thereof. Background Art

[0002] Ice cream is loved by people for its rich aroma, delicate taste, rich nutrition and unique texture. Ice cream is not only a magical tool to relieve the heat in summer, but also contains many nutrients, including sugars, fats, high-quality proteins, amino acids, minerals, etc.

[0003] The quality of ice cream is mainly affected by the bubbles, fat particles and ice crystals inside the ice cream. In order to prevent the increase of ice crystals during processing or storage and reduce the melting rate, appropriate amounts of thickeners and emulsifiers are generally added to improve the quality of ice cream. Commonly used emulsifiers and stabilizers in ice cream are monoglycerides, sodium carboxymethyl cellulose, sodium alginate, etc. However, as consumers pay more attention to food safety, they are unwilling to eat too many products with artificial synthetic food additives.

[0004] There are existing technologies that use ultra-high pressure treatment to improve the quality of ice cream, but generally requires a pressure of 150-200 MPa, which places high demands on both equipment and production. Therefore, seeking natural and healthy ice cream food additives has become a top priority in the cold drink food processing industry. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides an ice cream slurry and a core-injected ice cream and a preparation method thereof.

[0006] On the one hand, the present invention provides an ice cream slurry, which is composed of the following components in parts by weight: 100-150 parts of whole milk powder, 100-130 parts of white sugar, 40-50 parts of vegetable oil, 20-30 parts of resistant dextrin, 2-3 parts of chia seed gum, and the remainder of raw milk is supplemented to 1000 parts.

[0007] According to the ice cream slurry provided by the present invention, the chia seed gum is a special mucus layer formed on the surface of the chia seed skin after the chia seed skin swells in water, which is a pure natural plant polysaccharide and also a new type of hydrophilic colloid. The chia seed gum used in the specific embodiment of the present invention is purchased from DSM.

[0008] According to the ice cream slurry provided by the present invention, the vegetable oil is one or more of coconut oil, palm oil and corn oil.

[0009] According to the ice cream slurry provided by the present invention, the viscosity of the ice cream slurry is stabilized at 1000cp-1150cp, the expansion rate is above 70%, and the melting rate is below 32%.

[0010] Chia seed gum is a pure natural plant polysaccharide and also a new type of hydrophilic colloid. The present invention has found that due to its high water holding capacity, gelling properties, emulsifying properties and thickening effect, chia seed gum is applied to ice cream to play an emulsifying and stabilizing role. Adding an appropriate amount of chia seed gum to the ice cream slurry can control the viscosity, emulsification stability, expansion rate, melting rate, texture, etc. of the ice cream slurry, especially the slurry expansion rate is above 70%, which is even better than the effect of conventional emulsifiers.

[0011] In another aspect, the present invention provides a core-injected ice cream, the raw materials for preparing the core-injected ice cream include the above-mentioned ice cream slurry.

[0012] The core-injected ice cream provided by the present invention comprises the following raw materials in parts by weight: 100-150 parts by weight of cheese sauce, 100-150 parts by weight of red date jam and 700-800 parts by weight of the above-mentioned ice cream slurry; wherein the viscosity of the cheese sauce is 1000cp-1200cp; the viscosity of the red date jam is 800cp-950cp, and more preferably 830cp-940cp.

[0013] The main ingredients of ice cream are high content of sugar and fat. It has high energy but lacks some nutrients, which does not conform to the current concept of healthy life. Red date jam has the effects of lowering blood lipids, lowering blood sugar, anti-oxidation, nourishing the body, replenishing qi, moisturizing the skin and beautifying the face. Cheese is also called "milk gold" and is extremely rich in nutrients. Therefore, it is very popular to combine cheese sauce and red date jam with ice cream to develop a nutritious and delicious core ice cream.

[0014] Furthermore, controlling the viscosity of the cheese sauce and the red date jam within the above ranges is conducive to perfect combination with the ice cream and smooth injection into the ice cream slurry.

[0015] According to the core-injected ice cream provided by the present invention, the cheese sauce is composed of: 500-550 parts by weight of natural cheese, 100-150 parts by weight of syrup, 30-50 parts by weight of resistant dextrin, 10-30 parts by weight of skimmed milk powder, 30-50 parts by weight of white sugar, 10-30 parts by weight of vegetable oil, 5-9 parts by weight of emulsifying salt, 3-5 parts by weight of stabilizer, and the rest is supplemented with water to 1000 parts by weight; wherein the stabilizer is composed of 50-70% by weight of carrageenan and 30-50% by weight of locust bean gum.

[0016] At present, the filling sauce in the filling ice cream is basically a single high-sugar jam or chocolate sauce with emulsifiers and stabilizers added. At present, the filling sauce has not been combined with processed cheese sauce. The reason is that the processed cheese sauce has high protein and fat content. Under the condition of rapid freezing, the protein is easy to denature, the fat particles are obvious, the fluidity is poor, the taste is poor, and the cheese sauce is not easy to separate from other jams when filling. The cheese sauce of the present invention adopts the cheese sauce of the above formula, especially the control of the amount of emulsifying salt and stabilizer added, which can meet the control of viscosity within the required range, and the hardness is moderate when frozen, and the taste is soft and chewy.

[0017] Preferably, the emulsifying salt is a mixture of sodium hexametaphosphate, sodium citrate, dipotassium hydrogen phosphate and trisodium phosphate. Further preferably, the mass fractions of sodium hexametaphosphate, sodium citrate, dipotassium hydrogen phosphate and trisodium phosphate are 10%-20%, 30%-35%, 10%-20% and 30%-40% respectively.

[0018] Preferably, the natural cheese is one or more of cheddar cheese and cream cheese.

[0019] Preferably, the vegetable oil is one or more of coconut oil, palm oil and corn oil.

[0020] Preferably, the syrup is maltose syrup.

[0021] According to the core-injected ice cream provided by the present invention, the method for preparing the cheese sauce comprises the following steps:

[0022] (1) Preheating: Preheat the melting pot to 80-90°C;

[0023] (2) One-time feeding: Mix and stir the natural cheese cut into small pieces, syrup, vegetable oil and part of water, with the scraper rotating at 20-25 r / min and the high shear knife at 1500-2300 r / min for 3-5 minutes;

[0024] (3) Secondary feeding: Add the remaining materials into the pot and stir at a speed of 800-1200 r / min for more than 10 min;

[0025] (4) Melting: Set the melting temperature to 85-95°C and the stirring speed to 800-1000 r / min, and heat and stir until melted;

[0026] (5) Emulsification: Set the emulsification temperature to 70-80°C and maintain for 10-15 minutes;

[0027] (6) Canning: Can while hot and store in the refrigerator.

[0028] According to the core-injected ice cream provided by the present invention, the red date jam is composed of 250-350 parts by weight of red date pulp, 180-300 parts by weight of white sugar, 8-10 parts by weight of pectin, 1-2 parts by weight of citric acid, and the rest is supplemented with water to 1000 parts by weight.

[0029] The present invention has found that adding an appropriate amount of pectin and citric acid to the red date slurry can make the red date jam have a moderate viscosity that meets the requirements, have a delicious taste, and be perfectly combined with the cheese sauce and smoothly injected into the ice cream slurry. Moreover, the red date jam of the present invention has a low sugar content and is a low-sugar jam that meets health needs.

[0030] It should be noted that the red date pulp described in the present invention is a muddy material obtained by pulping red dates after they have been steamed and softened.

[0031] According to the core-injected ice cream provided by the present invention, the preparation method of the red date jam comprises the following steps:

[0032] (1) Raw material preparation: Select fresh red dates with good maturity, full grains, moderate color, and no mold or rot, and wash them with clean water;

[0033] (2) Steaming and softening: placing the washed red dates in boiling water and steaming at high temperature until the red dates are fully softened;

[0034] (3) beating: add the same amount of water and beat the red dates with a tissue crusher for 5-10 minutes, so that all the red dates are in pieces and the overall state is muddy;

[0035] (4) Boiling: Weigh citric acid, white sugar and pectin according to the formula, mix with the obtained red date pulp and boil over high heat;

[0036] (5) Packaging: After the jam is cooked, pour it into clean containers, sterilize it in a high-temperature sterilizer, and then cool it.

[0037] The present invention also provides a method for preparing the core-injected ice cream, comprising:

[0038] After mixing the raw materials of the ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging and freezing are performed in sequence to obtain an expanded material;

[0039] The expansion material is poured into the mold, the slurry is sucked to obtain the milk skin, the cheese sauce is injected into the mold at a pressure of 600-700 kPa, and then the red date jam is injected into the mold at a pressure of 500-600 kPa, and finally the expansion material is used to seal the top.

[0040] The invention adopts a specific filling process, especially regulating the filling pressure of cheese sauce and red date jam, so as to control the filling height of cheese sauce and jam, and not separate them from the ice cream layer. The cheese sauce and red date jam are also clearly separated, thus overcoming the difficulties in this field. Moreover, the ice cream can gel quickly during freezing without crystallization, and has a tough taste.

[0041] In some embodiments of the present invention, the method for preparing the core-injected ice cream comprises the following steps:

[0042] (1) Chemicals: Oil phase chemical: Disperse whole milk powder and resistant dextrin evenly with melted vegetable oil, heat to 55-60°C, stir for more than 20 minutes, and mix the liquid evenly; Water phase chemical: Heat raw milk to 50-60°C, add white sugar and chia seed gum, stir for more than 20 minutes, and mix the liquid evenly; then mix the water phase and oil phase ingredients, and stir for 20-30 minutes.

[0043] (2) Preheating and homogenization: Preheat the mixed liquid to 65-75°C and homogenize it at a homogenization pressure of 130-160 bar.

[0044] (3) Sterilization: After homogenization, sterilize at a temperature of 85-90°C for 1-3 minutes.

[0045] (4) Cooling: Cool the liquid to about 2-6°C.

[0046] (5) Aging: Aging temperature 2-6°C, aging time 4-48 hours.

[0047] (6) Freezing: The aged liquid material is frozen by a freezing machine, and the discharge temperature is controlled at -5°C to -3°C to obtain an expanded material.

[0048] (7) Mold filling: Pour in the expansion material, absorb the slurry to get the milk skin, inject the cheese sauce into the core at a pressure of 600-700kpa, then inject the red date jam into the core at 500-600kpa, and finally seal the top with the expansion material.

[0049] The invention provides an ice cream slurry and a cored ice cream and a preparation method thereof. By adding a proper amount of chia seed gum into the ice cream slurry, the viscosity, emulsification stability, expansion rate, melting rate, texture and the like of the ice cream slurry can be controlled. In particular, the expansion rate of the slurry is above 70%, which is better than that of conventional emulsifiers, conforms to the concept of health, and has no strict requirements on the production process.

[0050] Furthermore, on the basis of obtaining the ice cream slurry, the present invention combines the optimization of the formula and the process to obtain a double-flavored cheese sauce and jam core-filled ice cream that is healthy and meets the taste and appearance of consumers. DETAILED DESCRIPTION

[0051] The following examples are used to illustrate the present invention but are not intended to limit the scope of the present invention.

[0052] Unless otherwise specified, the methods involved in the following embodiments can be implemented by conventional methods in the art.

[0053] The raw materials and equipment involved in the following examples, unless otherwise specified, can all be purchased from the market. In the following examples, unless otherwise specified, the raw material parts mentioned are parts by weight, and the percentage content (%) mentioned is the mass percentage content.

[0054] In the following examples, the natural cheese used is cheddar cheese, the vegetable oil is coconut oil, and the syrup is maltose syrup.

[0055] Example 1

[0056] This embodiment provides an ice cream slurry, which is composed of the following:

[0057] 100 parts of whole milk powder, 130 parts of white sugar, 50 parts of vegetable oil, 30 parts of resistant dextrin, 2 parts of chia seed gum, and the remaining amount of raw milk to make up to 1000 parts.

[0058] Example 2

[0059] This embodiment provides an ice cream slurry, which is composed of the following:

[0060] 130 parts of whole milk powder, 120 parts of white sugar, 45 parts of vegetable oil, 30 parts of resistant dextrin, 2.5 parts of chia seed gum, and the remaining amount of raw milk to make up to 1000 parts.

[0061] Example 3

[0062] This embodiment provides an ice cream slurry, which is composed of the following:

[0063] 150 parts of whole milk powder, 100 parts of white sugar, 40 parts of vegetable oil, 25 parts of resistant dextrin, 2.5 parts of chia seed gum, and the remaining amount of raw milk to make up to 1000 parts.

[0064] Example 4

[0065] This embodiment provides an ice cream slurry, which is composed of the following:

[0066] 120 parts of whole milk powder, 130 parts of white sugar, 50 parts of vegetable oil, 20 parts of resistant dextrin, 3 parts of chia seed gum, and the remaining amount of raw milk to make up to 1000 parts.

[0067] Example 5

[0068] This embodiment provides a cored ice cream, which uses the ice cream slurry of Example 1, and is combined with cheese sauce and red date jam for core filling. The specific composition is: 100 parts of cheese sauce, 200 parts of red date jam and 700 parts of ice cream slurry.

[0069] The formula of the cheese sauce is as follows: 500 parts of natural cheese, 150 parts of syrup, 50 parts of resistant dextrin, 10 parts of skimmed milk powder, 30 parts of white sugar, 30 parts of vegetable oil, 5 parts of emulsifying salt (composed of 10% sodium hexametaphosphate, 30% sodium citrate, 20% dipotassium hydrogen phosphate and 40% trisodium phosphate), 3 parts of stabilizer (composed of 50% carrageenan and 50% locust bean gum), and the rest is supplemented with water to 1000 parts by weight. The preparation method of the cheese sauce is as follows:

[0070] (1) Preheating: Preheat the melting pot to 80°C;

[0071] (2) One-time feeding: Mix and stir the natural cheese cut into small pieces, syrup, vegetable oil and part of the water, with the melting pot scraper rotating at 20 r / min and the high shear knife shearing at 1500 r / min for 4 min;

[0072] (3) Secondary feeding: Add the remaining materials into the pot and stir at a speed of 800 r / min for 12 min;

[0073] (4) Melting: Set the melting temperature to 85°C and the stirring speed to 800 r / min, and heat and stir until melted;

[0074] (5) Emulsification: Set the emulsification temperature to 70°C and maintain for 12 min;

[0075] (6) Canning: Can while hot and store in the refrigerator.

[0076] The formula of red date jam is as follows: 350 parts of red date pulp, 180 parts of white sugar, 8 parts of pectin, 2 parts of citric acid, and the rest is made up to 1000 parts by weight with water. The preparation method of the red date jam is as follows:

[0077] (1) Raw material preparation: Select fresh red dates that are well-matured, full-grained, moderately colored, and free of mold and rot, and wash them with clean water;

[0078] (2) Steaming and softening: placing the washed red dates in boiling water and steaming at high temperature until the red dates are fully softened;

[0079] (3) beating: add the same amount of water and beat the red dates with a tissue crusher for 5-10 minutes, so that all the red dates are in pieces and the overall state is muddy;

[0080] (4) Boiling: Weigh citric acid, white sugar and pectin according to the formula, mix with the obtained red date pulp and boil over high heat;

[0081] (5) Packaging: After the jam is cooked, pour it into clean containers, sterilize it in a high-temperature sterilizer, and then cool it.

[0082] The preparation method of the core-injected ice cream in this embodiment is as follows:

[0083] (1) Chemicals: Oil phase chemical: Disperse whole milk powder and resistant dextrin evenly with melted vegetable oil, heat to 55-60°C, stir for more than 20 minutes, and mix the liquid evenly; Water phase chemical: Heat raw milk to 50-60°C, add white sugar and chia seed gum, stir for more than 20 minutes, and mix the liquid evenly; then mix the water phase and oil phase ingredients, and stir for 20-30 minutes.

[0084] (2) Preheating and homogenization: The mixed liquid is preheated to 65°C and homogenized at a homogenization pressure of 130 bar.

[0085] (3) Sterilization: After homogenization, sterilize at 90°C for 1 minute.

[0086] (4) Cooling: Cool the liquid to about 4°C.

[0087] (5) Aging: Aging temperature: 2°C, aging time: 4 hours.

[0088] (6) Freezing: The aged liquid material is frozen by a freezer, and the discharge temperature is controlled at -3°C to obtain an expanded material.

[0089] (7) Mold filling and core filling: Pour in the expansion material, absorb the slurry to obtain the milk skin, fill the core with cheese sauce at a pressure of 600kPa, then fill the core with red date jam at 600kPa, and finally seal the top with the expansion material.

[0090] Example 6

[0091] This embodiment provides a cored ice cream, which uses the ice cream slurry of Example 2, and is combined with cheese sauce and red date jam for core filling. The specific composition is: 150 parts of cheese sauce, 180 parts of red date jam and 670 parts of ice cream slurry.

[0092] The formula of the cheese sauce is as follows: 520 parts of natural cheese, 130 parts of syrup, 40 parts of resistant dextrin, 20 parts of skim milk powder, 30 parts of white sugar, 30 parts of vegetable oil, 7 parts of emulsifying salt (composed of 13% sodium hexametaphosphate, 35% sodium citrate, 15% dipotassium hydrogen phosphate and 37% trisodium phosphate), 3 parts of stabilizer (composed of 55% carrageenan and 45% locust bean gum), and the rest is supplemented with water to 1000 parts by weight. The preparation method of the cheese sauce is as follows:

[0093] (1) Preheating: Preheat the melting pot to 80°C;

[0094] (2) One-time feeding: Mix and stir the natural cheese cut into small pieces, syrup, vegetable oil and part of the water. The speed of the melting pot scraper is 20r / min, and the high shear knife is sheared at a speed of 2000r / min for 3 minutes;

[0095] (3) Secondary feeding: Add the remaining materials into the pot and stir at a speed of 1000 r / min for 11 min;

[0096] (4) Melting: Set the melting temperature to 90°C and the stirring speed to 800r, and heat and stir until melted;

[0097] (5) Emulsification: Set the emulsification temperature to 75°C and maintain for 10 min;

[0098] (6) Canning: Can while hot and store in the refrigerator.

[0099] The formula of the red date jam is as follows: 300 parts of red date pulp, 200 parts of white sugar, 8 parts of pectin, 1.7 parts of citric acid, and the rest is made up to 1000 parts by weight with water. The preparation method of the red date jam is the same as that of Example 5.

[0100] The preparation method of the core-injected ice cream in this embodiment is as follows:

[0101] (1) Chemicals: Oil phase chemical: Disperse whole milk powder and resistant dextrin evenly with melted vegetable oil, heat to 55-60°C, stir for more than 20 minutes, and mix the liquid evenly; Water phase chemical: Heat raw milk to 50-60°C, add white sugar and chia seed gum, stir for more than 20 minutes, and mix the liquid evenly; then mix the water phase and oil phase ingredients, and stir for 20-30 minutes.

[0102] (2) Preheating and homogenization: The mixed liquid is preheated to 67°C and homogenized at a homogenization pressure of 140 bar.

[0103] (3) Sterilization: After homogenization, sterilize at 85°C for 2 minutes.

[0104] (4) Cooling: Cool the liquid to about 2°C.

[0105] (5) Aging: Aging temperature 6°C, aging time 48 hours.

[0106] (6) Freezing: The aged liquid material is frozen by a freezer, and the discharge temperature is controlled at -4°C to obtain an expanded material.

[0107] (7) Mold filling and core filling: Pour in the expansion material, absorb the slurry to obtain the milk skin, fill the core with cheese sauce at a pressure of 630kPa, then fill the core with red date jam at a pressure of 550kPa, and finally seal the top with the expansion material.

[0108] Example 7

[0109] This embodiment provides a cored ice cream, which uses the ice cream slurry of Example 3, and is combined with cheese sauce and red date jam for core filling. The specific composition is: 180 parts of cheese sauce, 180 parts of red date jam and 640 parts of ice cream slurry.

[0110] The formula of the cheese sauce is as follows: 540 parts of natural cheese, 120 parts of syrup, 40 parts of resistant dextrin, 30 parts of skim milk powder, 40 parts of white sugar, 20 parts of vegetable oil, 8 parts of emulsifying salt (composed of 17% sodium hexametaphosphate, 33% sodium citrate, 15% dipotassium hydrogen phosphate and 35% trisodium phosphate), 4 parts of stabilizer (composed of 60% carrageenan and 40% locust bean gum), and the rest is supplemented with water to 1000 parts by weight. The preparation method of the cheese sauce is as follows:

[0111] (1) Preheating: Preheat the melting pot to 85°C;

[0112] (2) One-time feeding: Mix and stir the natural cheese cut into small pieces, syrup, vegetable oil and part of the water, with the scraper speed of the melting pot at 25 r / min and the high shear knife at a speed of 2300 r / min for 3 min;

[0113] (3) Secondary feeding: Add the remaining materials into the pot and stir at a speed of 1100 r / min for 12 min;

[0114] (4) Melting: Set the melting temperature to 90°C and the stirring speed to 1000 r / min, and heat and stir until melted;

[0115] (5) Emulsification: Set the emulsification temperature to 80°C and maintain for 10 min;

[0116] (6) Canning: Can while hot and store in the refrigerator.

[0117] The formula of red date jam is as follows: 270 parts of red date pulp, 250 parts of white sugar, 9 parts of pectin, 1.3 parts of citric acid, and the rest is made up to 1000 parts by weight with water. The preparation method of the red date jam is the same as that of Example 5.

[0118] The preparation method of the core-injected ice cream in this embodiment is as follows:

[0119] (1) Chemicals: Oil phase chemical: Disperse whole milk powder and resistant dextrin evenly with melted vegetable oil, heat to 55-60°C, stir for more than 20 minutes, and mix the liquid evenly; Water phase chemical: Heat raw milk to 50-60°C, add white sugar and chia seed gum, stir for more than 20 minutes, and mix the liquid evenly; then mix the water phase and oil phase ingredients, and stir for 20-30 minutes.

[0120] (2) Preheating and homogenization: The mixed liquid is preheated to 70°C and homogenized at a homogenization pressure of 150 bar.

[0121] (3) Sterilization: After homogenization, sterilize at 87°C for 2 minutes.

[0122] (4) Cooling: Cool the liquid to about 3°C.

[0123] (5) Aging: Aging temperature 4°C, aging time 24 hours.

[0124] (6) Freezing: The aged liquid material is frozen by a freezer, and the discharge temperature is controlled at -5°C to obtain an expanded material.

[0125] (7) Mold filling and core filling: Pour in the expansion material, absorb the slurry to obtain the milk skin, fill the core with cheese sauce at a pressure of 650kPa, then fill the core with red date jam at a pressure of 530kPa, and finally seal the top with the expansion material.

[0126] Example 8

[0127] This embodiment provides a cored ice cream, which uses the ice cream slurry of Example 4, and is combined with cheese sauce and red date jam for core filling. The specific composition is: 200 parts of cheese sauce, 200 parts of red date jam and 600 parts of ice cream slurry.

[0128] The formula of the cheese sauce is as follows: 550 parts of natural cheese, 100 parts of syrup, 30 parts of resistant dextrin, 30 parts of skimmed milk powder, 50 parts of white sugar, 10 parts of vegetable oil, 9 parts of emulsifying salt (composed of 20% sodium hexametaphosphate, 30% sodium citrate, 20% dipotassium hydrogen phosphate and 30% trisodium phosphate), 5 parts of stabilizer (composed of 70% carrageenan and 30% locust bean gum), and the rest is supplemented with water to 1000 parts by weight. The preparation method of the cheese sauce is as follows:

[0129] (1) Preheating: Preheat the melting pot to 90°C;

[0130] (2) One-time feeding: natural cheese cut into small pieces, syrup, vegetable oil and part of water are mixed and stirred, the speed of the melting pot scraper is 25r / min, and the high shear knife is sheared at a speed of 2300r / min for 5min;

[0131] (3) Secondary feeding: Add the remaining materials into the pot and stir at a speed of 1200 r / min for 12 min;

[0132] (4) Melting: Set the melting temperature to 95°C and the stirring speed to 1000 r / min, and heat and stir until melted;

[0133] (5) Emulsification: Set the emulsification temperature to 80°C and maintain for 15 min;

[0134] (6) Canning: Can while hot and store in the refrigerator.

[0135] The formula of the red date jam is as follows: 250 parts of red date pulp, 300 parts of white sugar, 10 parts of pectin, 1 part of citric acid, and the rest is made up to 1000 parts by weight with water. The preparation method of the red date jam is the same as that of Example 5.

[0136] The preparation method of the core-injected ice cream in this embodiment is as follows:

[0137] (1) Chemicals: Oil phase chemical: Disperse whole milk powder and resistant dextrin evenly with melted vegetable oil, heat to 55-60°C, stir for more than 20 minutes, and mix the liquid evenly; Water phase chemical: Heat raw milk to 50-60°C, add white sugar and chia seed gum, stir for more than 20 minutes, and mix the liquid evenly; then mix the water phase and oil phase ingredients, and stir for 20-30 minutes.

[0138] (2) Preheating and homogenization: The mixed liquid is preheated to 75°C and homogenized at a homogenization pressure of 160 bar.

[0139] (3) Sterilization: After homogenization, sterilize at 88°C for 3 minutes.

[0140] (4) Cooling: Cool the liquid to about 6°C.

[0141] (5) Aging: Aging temperature: 5°C, aging time: 36 hours.

[0142] (6) Freezing: The aged liquid material is frozen by a freezer, and the discharge temperature is controlled at -4°C to obtain an expanded material.

[0143] (7) Mold filling and core filling: Pour in the expansion material, absorb the slurry to obtain the milk skin, fill the core with cheese sauce at a pressure of 700kPa, then fill the core with red date jam at a pressure of 500kPa, and finally seal the top with the expansion material.

[0144] Comparative Example 1

[0145] This comparative example provides a core-injected ice cream, which is different from Example 5 in that the cheese sauce formula contains 3 parts of emulsifying salt.

[0146] As a result, due to insufficient addition of emulsifying salt in the cheese sauce, the cheese sauce had a rough taste, and after freezing, it had obvious grains and oil separation, and could not be separated from the jam layer.

[0147] Comparative Example 2

[0148] This comparative example provides a core-injected ice cream, which is different from Example 6 in that the cheese sauce formula contains 2 parts of stabilizer.

[0149] The results showed that due to insufficient addition of stabilizer in the cheese sauce, the cheese sauce had low viscosity and high fluidity, could not gel quickly under freezing conditions, and was easily mixed with the ice cream slurry and jam when filling the core.

[0150] Comparative Example 3

[0151] This comparative example provides a core-injected ice cream, which is different from Example 7 in that the cheese sauce formula contains 9 parts of stabilizer.

[0152] As a result, because too much stabilizer was added to the cheese sauce, the viscosity of the cheese sauce was too high and too hard to be smoothly injected into the core, and it was easy to separate from the ice cream layer.

[0153] Comparative Example 4

[0154] This comparative example provides a core-injected ice cream, which is different from Example 8 in that the red date jam formula contains 12 parts of pectin.

[0155] As a result, due to excessive addition of pectin in the jam, the jam became sticky and hard, unable to be filled and affecting the taste and overall appearance.

[0156] Comparative Example 5

[0157] This comparative example provides a core-injected ice cream, which is different from Example 5 in that the amount of citric acid in the red date jam formula is 2.2 parts.

[0158] As a result, because too much citric acid was added to the jam, the taste was sour after the jam was filled, which destroyed the sour and sweet balance of the overall sauce.

[0159] Comparative Example 6

[0160] This comparative example provides a core-injected ice cream, which is different from Example 6 in that the amount of chia seed gum in the ice cream slurry is 1.9 parts.

[0161] Results: Due to insufficient addition of chia seed gum in the ice cream slurry, the expansion rate of the ice cream slurry was 68.33%, and the effect after core filling was poor; the viscosity was 950cp and the melting rate was 37.8%.

[0162] Comparative Example 7

[0163] This comparative example provides a core-injected ice cream, which is different from Example 7 in that the amount of chia seed gum in the ice cream slurry is 3.1 parts.

[0164] Results When the amount of chia seed gum added to the ice cream slurry exceeded 3 parts, the expansion rate of the ice cream slurry was 85.62%, the viscosity was 1105cp, and the melting rate was 27.6%. As the amount of chia seed gum added increased, the expansion rate and viscosity no longer increased significantly, and the melting rate no longer decreased significantly.

[0165] Comparative Example 8

[0166] This comparative example provides a cored ice cream, which differs from Example 8 in that, during cored ice cream, the cored pressure of the cheese sauce is 550 kPa, and the cored pressure of the red date jam is 450 kPa.

[0167] As a result, the core injection pressure was improper, and the two sauces could not reach the set amount when injected into the core, and the ice cream slurry could not be filled. When the core injection pressure was insufficient, the core injection layer liquid would be separated from the ice cream slurry layer in the finished product, and the core injection layer might even shake and fail to take shape.

[0168] In addition, when the core injection pressure is too high, the amount of core material cannot be accurately controlled and may even break through the ice cream slurry layer.

[0169] Comparative Example 9

[0170] This comparative example provides a cored ice cream, which differs from Example 8 in that the chia seed gum in the ice cream slurry is replaced by an equal amount of carrageenan or xanthan gum.

[0171] Results The oil and liquid in the ice cream slurry were separated into layers, the texture was rough and uneven, and its overrun and viscosity could not be measured.

[0172] Product Testing

[0173] The ice cream slurry, cheese sauce, red date jam and finished cored ice cream of each embodiment and comparative example were tested, and the results are shown in the following table.

[0174] Table 1

[0175]

[0176]

[0177] From the above results, it can be seen that by using natural polysaccharide chia seed gum instead of traditional stabilizers and emulsifiers, the ice cream slurry expansion rate is more than 70% and the viscosity is moderate, the anti-solubility is strong, and it is even better than the effect of traditional synthetic stabilizers. In addition, when the viscosity of the processed cheese sauce and red date jam of the present invention is 1000-1200cp and 800-950cp respectively, the fluidity is moderate and can be smoothly poured into the interior of the ice cream, and the gel is quickly gelled under freezing conditions. The two are perfectly combined without continuous stratification and perfectly combined with the ice cream slurry, and the frozen storage remains stable and does not stratify for 12 months (fracture phenomenon occurs after 12 months). The cheese has a rich flavor and a delicate taste, a soft and glutinous taste, and no fat granularity. The red date jam has a moderate sweetness and sourness. The combination of the two is nutritious and delicious.

[0178] Although the present invention has been described in detail above with general descriptions and specific embodiments, it is obvious to those skilled in the art that some modifications or improvements may be made thereto based on the present invention. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection claimed by the present invention.

Claims

1. An ice cream slurry, characterized in that: The invention is composed of the following components in parts by weight: 100-150 parts of whole milk powder, 100-130 parts of white sugar, 40-50 parts of vegetable oil, 20-30 parts of resistant dextrin, 2-3 parts of chia seed gum, and the balance of raw milk is supplemented to 1000 parts.

2. The ice cream slurry according to claim 1, characterized in that: The chia seed gum is a layer of mucus formed on the surface of the chia seed skin after the chia seed skin swells in water.

3. The ice cream slurry according to claim 1 or 2, characterized in that: The viscosity of the ice cream slurry is stable at 1000cp-1150cp, the expansion rate is more than 70%, and the melting rate is less than 32%.

4. A core-injected ice cream, characterized in that: The raw materials for preparing the ice cream slurry include the ice cream slurry according to any one of claims 1 to 3.

5. The core-injected ice cream according to claim 4, characterized in that: The preparation method comprises the following raw materials in parts by weight: 100-200 parts by weight of cheese sauce, 180-200 parts by weight of red date jam and 600-700 parts by weight of the ice cream slurry according to any one of claims 1 to 3; Wherein, the viscosity of the cheese sauce is 1000cp-1200cp; The viscosity of the red date jam is 800cp-950cp.

6. The core-injected ice cream according to claim 5, characterized in that: The cheese sauce is composed of: 500-550 parts by weight of natural cheese, 100-150 parts by weight of syrup, 30-50 parts by weight of resistant dextrin, 10-30 parts by weight of skimmed milk powder, 30-50 parts by weight of white sugar, 10-30 parts by weight of vegetable oil, 5-9 parts by weight of emulsifying salt, 3-5 parts by weight of stabilizer, and the rest is supplemented with water to 1000 parts by weight; wherein the stabilizer is composed of 50-70 parts by weight of carrageenan and 30-50% by weight of locust bean gum; Preferably, the emulsifying salt is a mixture of sodium hexametaphosphate, sodium citrate, dipotassium hydrogen phosphate and trisodium phosphate; The natural cheese is one or more of cheddar cheese and cream cheese; The vegetable oil is one or more of coconut oil, palm oil and corn oil; The syrup is maltose syrup.

7. The core-injected ice cream according to claim 6, characterized in that: The preparation method of the cheese sauce comprises the following steps: (1) Preheating: Preheat the melting pot to 80-90°C; (2) One-time feeding: Mix and stir the natural cheese cut into small pieces, syrup, vegetable oil and part of the water, with the scraper speed of the melting pot at 20-25 r / min and the shearing knife at a speed of 1500-2300 r / min for 3-5 minutes; (3) Secondary feeding: Add the remaining materials into the pot and stir at a speed of 800-1200 r / min for more than 10 min; (4) Melting: Set the melting temperature to 85-95°C and the stirring speed to 800-1000 r / min, and heat and stir until melted; (5) Emulsification: Set the emulsification temperature to 70-80°C and maintain for 10-15 minutes; (6) Canning: Can while hot and store in the refrigerator.

8. The core-injected ice cream according to claim 5, characterized in that: The red date jam is composed of: 250-350 parts by weight of red date pulp, 180-300 parts by weight of white sugar, 8-10 parts by weight of pectin, 1-2 parts by weight of citric acid, and the rest is supplemented with water to 1000 parts by weight.

9. The core-injected ice cream according to claim 8, characterized in that: The preparation method of the red date jam comprises the following steps: (1) Raw material preparation: Select fresh red dates that are well-matured, full-grained, moderately colored, and free of mold and rot, and wash them with clean water; (2) Steaming and softening: placing the washed red dates in boiling water and steaming at high temperature until the red dates are fully softened; (3) beating: add the same amount of water and beat the red dates with a tissue crusher for 5-10 minutes, so that all the red dates are in pieces and the overall state is muddy; (4) Boiling: Weigh citric acid, white sugar and pectin according to the formula, mix with the obtained red date pulp and boil over high heat; (5) Packaging: After the jam is cooked, pour it into clean containers, sterilize it in a high-temperature sterilizer, and then cool it.

10. The method for preparing core-injected ice cream according to any one of claims 5 to 9, characterized in that: include: After mixing the raw materials of the ice cream slurry, preheating, homogenizing, sterilizing, cooling, aging and freezing are performed in sequence to obtain an expanded material; The expansion material is poured into the mold, the slurry is sucked to obtain the milk skin, the cheese sauce is injected into the mold at a pressure of 600-700 kPa, and then the red date jam is injected into the mold at a pressure of 500-600 kPa, and finally the expansion material is used to seal the top.

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