Fresh milk ice cream and preparation method thereof

Abstract

The invention relates to the field of frozen drinks, in particular to fresh milk ice cream and a preparation method thereof. The invention discloses a fresh milk ice cream which comprises the following raw material components in parts by weight: 4.5-6 parts of white granulated sugar, 4-6 parts of whole milk powder, 10-18 parts of single cream, 5-6.5 parts of maltitol, 4.5-6 parts of polydextrose, 1.5-3 parts of inulin, 0.3-0.6 part of a compound emulsifying thickener and 60-65 parts of fresh milk. On the basis of an existing cane sugar ice cream formula, 50% or more of cane sugar is reduced, the melting resistance of the ice cream is improved, the appearance quality of the ice cream in the transportation and storage process is facilitated, and on the basis that the smooth taste and pure flavor of the ice cream are reserved, the claim of high dietary fiber food in the national standard is met; and the healthy diet requirement of reducing sugar intake is met.

Description

Technical Field

[0001] The present invention relates to the field of frozen drinks, and in particular to a fresh milk ice cream and a preparation method thereof. Background Art

[0002] Ice cream is a frozen drink that expands in volume and is made from one or more raw materials such as drinking water, milk and (or) dairy products, egg products, fruit products, soy products, sugar, edible vegetable oil, etc., with or without food additives and (or) food nutrient enhancers, and through mixing, sterilization, homogenization, cooling, aging, freezing, hardening and other processes. Fresh milk ice cream uses fresh milk instead of drinking water as an ingredient. It has a delicate and smooth taste, rich milk flavor, and more nutritional value, and is loved by most consumers. With the improvement of health awareness, consumers are paying more and more attention to sugar intake. Excessive sugar intake can easily increase the risk of diseases such as hyperglycemia and obesity. Most commercially available ice creams contain more sucrose, and excessive consumption may increase the metabolic burden. Therefore, reducing sugar intake has become a widespread concern in the food industry, including the cold drink industry. The sugar in ice cream not only provides a pleasant and pure sweet taste, but also plays an important role in texture characteristics such as hardness, ice crystal size and resistance to melting. If all are replaced, the impact on ice cream will be greater, and it will be difficult to meet consumers' requirements for flavor and taste. Summary of the invention

[0003] In order to solve the above technical problems, the present application reduces the addition of sucrose by more than 50% on the basis of the existing sucrose ice cream formula, which not only improves the melting resistance of the ice cream, but also is beneficial to the appearance quality of the ice cream during transportation and storage, while retaining the smooth taste and pure flavor of the ice cream, while meeting the national standard for high dietary fiber food and realizing the healthy dietary needs of reducing sugar intake.

[0004] The present application provides a fresh milk ice cream, which comprises the following raw material components by weight: 4.5-6 parts of white sugar, 4-6 parts of whole milk powder, 10-18 parts of light cream, 5-6.5 parts of maltitol, 4.5-6 parts of polydextrose, 1.5-3 parts of inulin, 0.3-0.6 parts of compound emulsifying thickener, and 60-65 parts of fresh milk.

[0005] The present application also provides a method for preparing fresh milk ice cream, wherein the raw materials in the fresh milk ice cream according to any one of claims 1 to 3 are mixed, sterilized, aged and frozen to obtain the fresh milk ice cream.

[0006] The beneficial effects brought by the present application include but are not limited to: the fresh milk ice cream product prepared by the present application has a rich milky aroma and a sweet and smooth taste. Fresh milk is used instead of drinking water as an ingredient, which has high nutritional value. At the same time, on the basis of sucrose ice cream, maltitol, polydextrose and inulin are used to replace sucrose, which reduces the addition of sucrose by more than 50% while ensuring the good organizational state of the ice cream, and can meet the national standard for high dietary fiber food, satisfying consumers' dual pursuit of health and deliciousness. DETAILED DESCRIPTION

[0007] As shown in this specification and claims, unless the context clearly indicates an exception, the words "a", "an", "an" and / or "the" do not refer to the singular and may also include the plural. Generally speaking, the terms "comprise" and "include" only indicate the inclusion of the steps and elements that have been clearly identified, and these steps and elements do not constitute an exclusive list. The method or device may also include other steps or elements.

[0008] The present application provides a fresh milk ice cream, which comprises the following raw material components by weight: 4.5-6 parts of white sugar, 4-6 parts of whole milk powder, 10-18 parts of light cream, 5-6.5 parts of maltitol, 4.5-6 parts of polydextrose, 1.5-3 parts of inulin, 0.3-0.6 parts of compound emulsifying thickener, and 60-65 parts of fresh milk.

[0009] In some embodiments, preferably, the fresh milk ice cream may include the following raw material components: 5-5.5 parts of white sugar, 4.5-5.5 parts of whole milk powder, 13-15 parts of light cream, 5.5-6 parts of maltitol, 5-5.5 parts of polydextrose, 2-2.5 parts of inulin, 0.4-0.55 parts of compound emulsifying thickener, and 61.5-62.6 parts of fresh milk.

[0010] In some embodiments, more preferably, the fresh milk ice cream may include the following raw material components: 5.5 parts of white sugar, 4.5 parts of whole milk powder, 15 parts of light cream, 6 parts of maltitol, 5 parts of polydextrose, 2 parts of inulin, 0.5 parts of compound emulsifying thickener, and 61.5 parts of fresh milk.

[0011] In some embodiments, the compound emulsifying thickener may include any one or more of mono- and di-glycerol fatty acid esters, locust bean gum, guar gum, tamarind polysaccharide gum, carrageenan, phospholipids or xanthan gum.

[0012] The present application also provides a method for preparing fresh milk ice cream, which comprises mixing the raw materials in the fresh milk ice cream, sterilizing, aging and freezing to obtain the fresh milk ice cream.

[0013] In some embodiments, the raw materials need to be heated, stirred and homogenized before sterilization.

[0014] In some embodiments, the temperature during the heating and stirring can be 60 to 80°C, and the heating and stirring time can be 20 to 40 minutes. For example, the temperature during the heating and stirring can be 60, 62, 64, 66, 68, 70, 72, 74, 76, 78 or 80°C. For example, the heating and stirring time can be 20, 22, 24, 26, 28, 30, 32, 34, 36, 38 or 40 minutes. It also includes any range characterized by a combination of the above end values, which will not be repeated here. In some embodiments, preferably, the temperature during the heating and stirring can be 60 to 65°C.

[0015] In some embodiments, the homogenization treatment conditions may be 68-80° C., 18-20 MPa. For example, the homogenization temperature may be 68, 70, 72, 74, 76, 78 or 80° C. Any ranges combining the above end values ​​are also included, which will not be repeated here.

[0016] Homogenization, also known as homogenization, is a process of micronizing and homogenizing the dispersed matter in the suspension (or emulsion) system. This treatment simultaneously reduces the size of the dispersed matter and improves the uniformity of the dispersed matter distribution. The purpose of homogenizing milk products is to prevent fat from floating up, so that the milk fat is evenly distributed in the milk, with a delicate taste, easy digestion and absorption, and improved milk flavor.

[0017] In some embodiments, the sterilization time can be 20 to 35 seconds, and the sterilization temperature can be 80 to 95°C. For example, the sterilization time can be 20, 22, 24, 26, 28, 30, 32, 34 or 35 seconds. For example, the sterilization temperature can be 80, 82, 84, 86, 88, 90, 92, 94 or 95°C. It also includes any range combined with the above end values, which will not be repeated here. In some embodiments, preferably, the sterilization time can be 25 to 30 seconds, and the sterilization temperature can be 85°C.

[0018] In some embodiments, cooling is required before aging. In some embodiments, preferably, the cooling temperature can be 2-5° C. In some embodiments, more preferably, the cooling temperature can be 4° C.

[0019] In some embodiments, the aging temperature may be 2 to 4° C., and the aging time may be 4 to 24 hours. For example, the aging time may be 4, 6, 8, 10, 12, 14, 16, 18, 20, 22 or 24 hours. Any range of combinations of the above end values ​​is also included, which will not be repeated here. In some embodiments, preferably, the aging time may be 16 to 20 hours.

[0020] In the ice cream preparation process, aging refers to the process of keeping the ice cream mixture at low temperature for a certain period of time for physical maturation. The purpose of this process is to allow materials such as protein, fat coagulation and stabilizers to fully swell and hydrate, increase viscosity, improve the organizational state of ice cream, and thus improve the texture and taste of ice cream.

[0021] In some embodiments, the feed temperature of the freezing process may be 2-4° C., the expansion ratio may be 55-60%, and the outlet temperature may be -3 to -6° C. For example, the expansion ratio may be 55, 56, 57, 58, 59, or 60%. For example, the outlet temperature may be -3, -4, -5, or -6° C. Any ranges in combination with the above end values ​​are also included, which will not be repeated here.

[0022] The experimental methods in the following examples are conventional methods unless otherwise specified. The experimental materials used in the following examples are purchased from conventional biochemical reagent companies unless otherwise specified. The quantitative tests in the following examples are repeated three times, and the results are averaged.

[0023] Embodiment 1

[0024] The embodiment of the present invention provides a method for preparing fresh milk ice cream with more than 50% less sucrose added.

[0025] Based on the total mass of the fresh milk ice cream to be prepared, 5.5% of white sugar, 5% of whole milk powder, 15% of light cream, 5.5% of maltitol, 5% of polydextrose, 2.5% of inulin, 0.55% of compound emulsifier and thickener are weighed according to mass percentage, and the remainder is fresh milk.

[0026] The above raw materials were mixed, heated to 60°C and stirred for 20 minutes until the mixture was uniform, and then homogenized at 18MPa and 78°C. The homogenized mixed slurry was sterilized at 85°C for 25s, and after the sterilization treatment, it was cooled to 4°C using circulating running water.

[0027] The cooled mixed slurry is aged at 2°C for 16 hours and then frozen. The expansion rate of the freezing process is set to 58%, the feed temperature is 2-4°C, and the outlet temperature is -3 to -6°C. After the freezing process is stabilized, the fresh milk ice cream with more than 50% less sucrose added is obtained by filling.

[0028] Embodiment 2

[0029] The embodiment of the present invention provides a method for preparing fresh milk ice cream with more than 50% less sucrose added.

[0030] Based on the total mass of the fresh milk ice cream to be prepared, 5% white sugar, 5.5% whole milk powder, 13% light cream, 6% maltitol, 5.5% polydextrose, 2.0% inulin, 0.4% compound emulsifier and thickener are weighed according to mass percentage, and the remainder is fresh milk.

[0031] The above raw materials were mixed, heated to 65°C and stirred for 20 minutes until the mixture was uniform, and then homogenized at 18 MPa and 70°C. The homogenized mixed slurry was sterilized at 85°C for 25 seconds, and after the sterilization treatment, it was cooled to 4°C using circulating running water.

[0032] The cooled mixed slurry is aged at 4°C for 16 hours and then frozen. The expansion rate of the freezing process is set to 58%, the feed temperature is 2-4°C, and the outlet temperature is -3 to -6°C. After the freezing process is stabilized, the fresh milk ice cream with more than 50% less sucrose added is obtained by filling.

[0033] Embodiment 3

[0034] The embodiment of the present invention provides a method for preparing fresh milk ice cream with more than 50% less sucrose added.

[0035] Based on the total mass of the fresh milk ice cream to be prepared, 5.5% of white sugar, 4.5% of whole milk powder, 15% of light cream, 6% of maltitol, 5% of polydextrose, 2% of inulin, 0.5% of compound emulsifier and thickener are weighed according to mass percentage, and the remainder is fresh milk.

[0036] The above raw materials were mixed, heated to 60°C and stirred for 40 minutes until the mixture was uniform, and then homogenized at 18MPa and 80°C. The homogenized mixed slurry was sterilized at 85°C for 30s, and after the sterilization treatment, it was cooled to 4°C using circulating running water.

[0037] The cooled mixed slurry is aged at 2°C for 20 hours and then frozen. The expansion rate of the freezing process is set to 55%, the feed temperature is 2-4°C, and the outlet temperature is -3 to -6°C. After the freezing process is stabilized, the fresh milk ice cream with more than 50% less sucrose added is obtained by filling.

[0038] Comparative Example 1

[0039] The preparation method of this comparative example is basically the same as that of Example 1, except that maltitol is replaced by white sugar of the same mass in the formula.

[0040] Comparative Example 2

[0041] The raw material components of the fresh milk ice cream in this comparative example are substantially the same as those in Example 1, except that the expansion rate of the freezing process is set to 65%, and other process settings are also substantially the same as those in Example 1.

[0042] The ice cream products prepared in Examples 1 to 4 and Comparative Examples 1 and 2 described in this application were subjected to sensory evaluation, and the appearance, texture, flavor and overall evaluation of each product were evaluated respectively. The evaluation index standards are shown in Table 1. The sensory evaluation results are shown in Table 2. At the same time, the total solid content, dietary fiber content and sucrose reduction ratio of each example and comparative example were calculated.

[0043] Table 1 Sensory evaluation indicators and standards

[0044] Evaluation indicators Sensory evaluation standards score Color Milky white, uniform color 0-5 Appearance The shape is complete, no deformation, no collapse, no shrinkage, no pores 0-5 Organization Status Frozen solid, smooth and smooth, without rough ice crystals 0-5 taste The flavor is soft and pure, no odor, moderate sweetness 0-5 Overall evaluation Good taste and flavor, delicate and complete appearance 0-5

[0045] Table 2 Sensory evaluation results

[0046] Color Appearance Organization Status taste Overall evaluation Embodiment 1 4.22 4.28 4.11 4.00 4.11 Embodiment 2 4.56 4.17 3.89 4.00 4.11 Embodiment 3 4.61 4.22 4.28 4.00 4.22 Comparative Example 1 4.22 4.28 4.06 4.06 4.17 Comparative Example 2 4.22 4.17 3.83 3.78 3.89

[0047] Table 3 Physical and chemical indicators and sugar reduction ratios of various embodiments and comparative examples

[0048] Total solids Dietary fiber content Sugar reduction ratio (compared with sucrose ice cream) Embodiment 1 33.73％ 6.50％ 50％ Embodiment 2 33.42％ 6.55％ 45.45％ Embodiment 3 33.25％ 6.10％ 50％ Comparative Example 1 33.95％ 6.50％ 0％ Comparative Example 2 33.73％ 6.50％ 50％

[0049] Table 4: Texture indexes of various embodiments and comparative examples

[0050] <![CDATA[The particle size D of the slurry after aging [4,3] > Melting rate First drop time Example 1 129.62 8.9％ 22min Example 2 129.69 8.6％ 22min Example 3 127.60 9.1％ 20min Comparative Example 1 132.27 20.4％ 16min Comparative Example 2 129.62 9.5％ 20min

[0051] Note: Particle size D [4,3] The volume average particle size is used to indicate the average size of ice cream slurry droplets. The melting rate is calculated as the ratio of the dripping mass of the ice cream after 30 minutes of melting to the mass of the ice cream before melting.

[0052] From the analysis of the sensory evaluation results in Table 2, it can be seen that the products prepared in each embodiment of the present application have no significant difference in sensory evaluation compared with the products without sucrose reduction, and can also meet the requirements of ice cream products in terms of color, appearance, texture and taste, while also reducing sucrose intake. According to the evaluation of Comparative Example 1, each embodiment has no significant difference therefrom, and the texture state and overall evaluation of Example 3 are slightly higher than those of Comparative Example 1, so the reduced sucrose formula can generally meet the product sensory evaluation requirements. According to the relevant physical and chemical indicators in Table 3, it can also be concluded that each embodiment can also meet the national standard for high dietary fiber food claims, reaching dietary fiber ≥ 6g / 100g.

[0053] It can be seen from the sensory evaluation results of Comparative Example 2 in Table 2 that when the overfilling rate is too high, although there is no obvious difference in the color and appearance of the product, there is a significant difference in the texture and taste. Too high an overfilling rate causes more air to be mixed into the product, and the taste is loose and not delicate, which affects the overall sensory state of the product and makes the overall evaluation significantly lower than that of the embodiments. Therefore, the overfilling rate of this type of reduced sucrose ice cream formula should be controlled within the range of 55%-60% to ensure that the product texture and taste meet the sensory requirements.

[0054] The particle size distribution, ice cream melting rate and first dripping time of the aged ice cream slurry of each embodiment and comparative example were tested. From the results shown in Table 4, it can be seen that the volume average particle size D of the aged ice cream slurry in each embodiment is [4,3] There is no significant difference in the values, but compared with the comparative example 1, the volume average particle size in the embodiment is smaller, and the stability of the slurry after reducing sucrose is better than that of the sucrose ice cream formula (Comparative Example 1). From the results of the melting rate and the first dripping time, under the same room temperature environment, the ice cream sample with 50% of the raw materials replaced by sugar alcohol and dietary fiber has a lower melting rate, a better anti-melting effect than the sucrose formula sample of the comparative example 1, and a later first dripping time than the sucrose ice cream, which is more conducive to maintaining the appearance and quality of future products during transportation and storage.

[0055] The basic concepts have been described above. Obviously, for those skilled in the art, the above detailed disclosure is only for example and does not constitute a limitation of this specification. Although not explicitly stated here, those skilled in the art may make various modifications, improvements and corrections to this specification. Such modifications, improvements and corrections are suggested in this specification, so such modifications, improvements and corrections still belong to the spirit and scope of the exemplary embodiments of this specification.

[0056] At the same time, this specification uses specific words to describe the embodiments of this specification. For example, "one embodiment", "an embodiment", and / or "some embodiments" refer to a certain feature, structure or characteristic related to at least one embodiment of this specification. Therefore, it should be emphasized and noted that "one embodiment" or "an embodiment" or "an alternative embodiment" mentioned twice or more in different positions in this specification does not necessarily refer to the same embodiment. In addition, certain features, structures or characteristics in one or more embodiments of this specification can be appropriately combined.

[0057] In some embodiments, numbers describing the number of components and attributes are used. It should be understood that such numbers used in the description of the embodiments are modified by the modifiers "about", "approximately" or "substantially" in some examples. Unless otherwise specified, "about", "approximately" or "substantially" indicate that the numbers are allowed to vary by ±20%. Accordingly, in some embodiments, the numerical parameters used in the specification and claims are approximate values, which may change according to the required features of individual embodiments. In some embodiments, the numerical parameters should take into account the specified significant digits and adopt the general method of retaining digits. Although the numerical domains and parameters used to confirm the breadth of their range in some embodiments of this specification are approximate values, in specific embodiments, the setting of such numerical values ​​is as accurate as possible within the feasible range.

[0058] Finally, it should be understood that the embodiments described in this specification are only used to illustrate the principles of the embodiments of this specification. Other variations may also fall within the scope of this specification. Therefore, as an example and not a limitation, alternative configurations of the embodiments of this specification may be considered consistent with the teachings of this specification. Accordingly, the embodiments of this specification are not limited to the embodiments explicitly introduced and described in this specification.

Claims

1. A fresh milk ice cream, comprising the following raw material components by weight: 4.5-6 parts of white sugar, 4-6 parts of whole milk powder, 10-18 parts of light cream, 5-6.5 parts of maltitol, 4.5-6 parts of polydextrose, 1.5-3 parts of inulin, 0.3-0.6 parts of compound emulsifying thickener, and 60-65 parts of fresh milk.

2. The fresh milk ice cream according to claim 1, characterized in that: The invention comprises the following raw material components: 5-5.5 parts of white sugar, 4.5-5.5 parts of whole milk powder, 13-15 parts of light cream, 5.5-6 parts of maltitol, 5-5.5 parts of polydextrose, 2-2.5 parts of inulin, 0.4-0.55 parts of compound emulsifying thickener and 61.5-62.6 parts of fresh milk.

3. The fresh milk ice cream according to claim 1, characterized in that: The invention comprises the following raw material components: 5.5 parts of white sugar, 4.5 parts of whole milk powder, 15 parts of light cream, 6 parts of maltitol, 5 parts of polydextrose, 2 parts of inulin, 0.5 parts of compound emulsifying thickener and 61.5 parts of fresh milk.

4. A method for preparing fresh milk ice cream, comprising mixing the raw materials of the fresh milk ice cream according to any one of claims 1 to 3, sterilizing, aging and freezing to obtain the fresh milk ice cream.

5. The preparation method according to claim 4, characterized in that: The raw materials also need to be heated, stirred and homogenized before sterilization.

6. The preparation method according to claim 5, characterized in that: The temperature during the heating and stirring is 60-80°C, and the heating and stirring time is 20-40 minutes. Preferably, the temperature during the heating and stirring is 60-65°C; And / or, the homogenization treatment conditions are 68-80° C., 18-20 MPa.

7. The preparation method according to claim 4, characterized in that: The sterilization time is 20 to 35 seconds, and the sterilization temperature is 80 to 95°C. Preferably, the sterilization time is 25 to 30 seconds, and the sterilization temperature is 85°C.

8. The preparation method according to claim 4, characterized in that: The aging process requires cooling, preferably, the cooling temperature is 2-5°C, more preferably, the cooling temperature is 4°C.

9. The preparation method according to claim 4, characterized in that: The aging temperature is 2-4° C., the aging time is 4-24 h, and preferably, the aging time is 16-20 h.

10. The preparation method according to claim 4, characterized in that: The feed temperature of the freezing process is 2-4°C, the expansion rate is 55-60%, and the outlet temperature is -3 to -6°C.