Ice cream slurry and cheese ice cream

Abstract

The invention relates to the field of food, in particular to ice cream slurry and cheese ice cream. The ice cream slurry is prepared from the following components in parts by weight: 100 to 120 parts of skimmed milk powder, 110 to 140 parts of white granulated sugar, 15 to 30 parts of sunflower seed oil, 10 to 20 parts of cocoa powder, 0.1 to 0.3 part of guar gum, 0.2 to 0.3 part of carrageenan, 0.2 to 0.3 part of xanthan gum and the balance of raw milk, totaling 1000 parts. According to the low-fat ice cream disclosed by the invention, the sunflower seed oil with a specific dosage is matched with the guar gum, the carrageenan and the xanthan gum, so that a good emulsifying effect can be realized without adding an emulsifier while the low-fat ice cream is realized, and a homogenizing process is simplified.

Description

Technical Field

[0001] The invention relates to the field of food, in particular to an ice cream slurry and cheese ice cream. Background Art

[0002] Ice cream is a very tempting and delicious frozen dairy product that is loved by people. Ice cream is not only a magical tool to relieve the heat in summer, but also contains many nutrients, including sugars, fats, proteins, amino acids, minerals, etc.

[0003] However, the main characteristics of ice cream on the market are high fat, high calories, low protein, and insufficient high-quality protein and minerals. The fat content of traditional ice cream is 8% to 16%, and some are even higher than 16%, while the fat content of low-fat ice cream is about 4%, less than half of traditional ice cream. However, simply reducing the fat content of ice cream will affect the viscosity, ice crystallization, hardness, melting speed and flavor. In the industrial production of ice cream, vegetable oils are generally used as the source of fat. Commonly used ones are coconut oil, palm oil, palm kernel oil and hardened oils with a melting point between 28℃ and 32℃ (such as shortening and margarine). These oils have high saturated fatty acid content and are prone to cause cardiovascular and cerebrovascular diseases such as arteriosclerosis and increased blood lipids. When they are added to the ice cream system, synthetic emulsifiers and homogenization treatment are needed to keep them stable in the ice cream system. This does not meet people's pursuit of a healthy and nutritious life. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides an ice cream slurry and cheese ice cream.

[0005] On the one hand, the present invention provides an ice cream slurry, which is composed of the following components in parts by weight: 100-120 parts of skim milk powder, 110-140 parts of white sugar, 15-30 parts of sunflower oil, 10-20 parts of cocoa powder, 0.1-0.3 parts of guar gum, 0.2-0.3 parts of carrageenan, 0.2-0.3 parts of xanthan gum, and the balance of raw milk is supplemented to 1000 parts.

[0006] According to the ice cream slurry provided by the present invention, the fat content of the ice cream slurry is 2.0%-4.0%.

[0007] The present invention adopts a specific amount of sunflower seed oil in combination with guar gum, carrageenan and xanthan gum, and can realize low-fat ice cream while achieving a good emulsification effect without adding an emulsifier, and simplifies the homogenization process.

[0008] The cocoa powder in the ice cream slurry of the present invention can improve the flavor of the product. Low-fat ice cream will cause a loss of flavor due to the reduction of fat, and the addition of cocoa powder retains a strong cocoa aroma and a good chocolate color, and is used for color adjustment and flavor enhancement. Adding cocoa powder to food can provide consumers with a good color and aroma sensory experience.

[0009] According to the ice cream slurry provided by the present invention, the expansion rate of the ice cream slurry is 50-55%, and the melting rate is less than 30%.

[0010] On the other hand, the present invention provides a cheese ice cream, comprising an ice cream layer made from the above ice cream slurry and a cheese layer adhered to the surface of the ice cream layer.

[0011] As people's expectations for ice cream increase and they pursue a healthy and nutritious life, the requirements for the appearance and nutritional value of ice cream are getting higher and higher. Cheese is a nutritious dairy product. Due to its high calcium, high protein and delicious taste, people are increasingly enthusiastic about cheese. It is not limited to natural cheese and processed cheese food, but can also be used as a raw material to perfectly match other foods. The present invention matches it with ice cream to make cheese ice cream that people like.

[0012] According to the cheese ice cream provided by the present invention, the cheese layer is in a stripe shape and is formed by cheese sauce through a stripe throwing process, and the viscosity of the cheese sauce is 980-1020cp.

[0013] In the above technical solution, the cheese layer is required to be in a striped shape, similar to the variable striped chocolate ice cream on the market. To form this striped cheese layer is much more difficult than directly applying a complete layer of cheese skin on the surface of the ice cream. It requires strict control of the viscosity of the cheese sauce and the combination of the striping process.

[0014] In some embodiments of the present invention, the cheese sauce is composed of: 200-250 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.

[0015] The cheese sauce of the present invention adopts the above formula, especially the type and amount of the emulsifying salt and the stabilizer, which can control the viscosity within the required range, and has moderate hardness and delicate taste when frozen. The cheese sauce can be thrown onto the surface of ice cream to form stripes without connection, and after freezing, it is stably combined with the ice cream layer.

[0016] 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.

[0017] Preferably, the natural cheese is one or more of cheddar cheese and cream cheese.

[0018] Preferably, the vegetable oil is one or more of soybean oil, peanut oil and sunflower oil.

[0019] Preferably, the syrup is maltose syrup.

[0020] According to the cheese ice cream provided by the present invention, the preparation method of the cheese sauce comprises the following steps:

[0021] (1) Preheating: Preheat the melting pot to 80-90°C;

[0022] (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;

[0023] (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;

[0024] (4) Melting: Set the melting temperature to 85-95°C and the stirring speed to 800-1000r, and heat and stir until melted;

[0025] (5) Emulsification: Set the emulsification temperature to 70-80°C and maintain for 10-15 minutes;

[0026] (6) Canning: Can while hot and store in the refrigerator.

[0027] The present invention also provides a method for preparing the cheese ice cream, comprising:

[0028] After mixing the components of the ice cream slurry, the mixture is preheated, sterilized, cooled, aged and frozen in sequence to obtain an ice cream layer;

[0029] The cheese sauce is thrown onto the surface of the ice cream layer at a temperature of 38±2°C using a rocking trolley, with a rocking parameter of 460-480 mm / sec and a swing amplitude of 12.5-12.7 turns / sec.

[0030] According to the preparation method, the obtained cheese layer is in stripe shape, the width of the stripe is 0.6-0.8 cm, and the length is just enough to circle the surface of the ice cream without continuous layers or overlap. The cheese layer and the ice cream layer will not be separated within 12 months, and are perfectly combined with a unique appearance.

[0031] In some embodiments of the present invention, the method for preparing the cheese ice cream comprises the following steps:

[0032] (1) Chemicals: Oil phase chemical: Disperse skim milk powder and cocoa powder evenly with melted sunflower 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, guar gum, carrageenan and xanthan 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.

[0033] (2) Preheating: Preheat the mixed liquid to 65-75°C.

[0034] (3) Sterilization: The sterilization temperature is 85-90°C and the time is 1-3 minutes.

[0035] (4) Cooling: Cool the liquid to 2-6°C.

[0036] (5) Aging: Aging temperature 2-6°C, aging time 4-48 hours.

[0037] (6) Freezing: The aged liquid is frozen by a freezer, and the discharge temperature is controlled at -5°C to -3°C to obtain an ice cream layer.

[0038] (7) Striping: At a temperature of 38±2°C, the cheese sauce is striped onto the surface of the ice cream layer using a rocking trolley with a rocking parameter of 460-480 mm / sec and an amplitude of 12.5-12.7 turns / sec.

[0039] The invention provides an ice cream slurry and cheese ice cream, which use a specific amount of sunflower seed oil in combination with guar gum, carrageenan and xanthan gum, so that low-fat ice cream can be produced, good emulsification effect can be achieved without adding an emulsifier, and a homogenization process is simplified.

[0040] Furthermore, the present invention prepares a cheese sauce with suitable viscosity which can be flung onto the surface of ice cream to obtain cheese ice cream, in which the cheese layer and the ice cream are perfectly combined without breaking into layers, and can be kept stable without breaking into layers after being frozen and stored for 12 months. The cheese flavor is rich, the taste is delicate and soft, and there is no fat granularity. The combination of the two is nutritious and delicious. DETAILED DESCRIPTION

[0041] The following examples are used to illustrate the present invention but are not intended to limit the scope of the present invention.

[0042] The methods involved in the following embodiments, unless otherwise specified, can be implemented by conventional methods in the art.

[0043] 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.

[0044] In the following examples, the natural cheese used is cheddar cheese, the vegetable oil is sunflower oil, and the syrup is maltose syrup.

[0045] The swing car used in the following embodiments is manufactured by Tangning Machinery of Taiwan Province, China, and its model is COMBIM28ITS.

[0046] Example 1

[0047] This embodiment provides an ice cream slurry, which is composed of the following:

[0048] 120 parts of skimmed milk powder, 110 parts of white sugar, 15 parts of sunflower oil, 20 parts of cocoa powder, 0.1 parts of guar gum, 0.3 parts of carrageenan, 0.2 parts of xanthan gum, and the remaining amount of raw milk to make up to 1000 parts.

[0049] Example 2

[0050] This embodiment provides an ice cream slurry, which is composed of the following:

[0051] 110 parts of skimmed milk powder, 120 parts of white sugar, 25 parts of sunflower oil, 15 parts of cocoa powder, 0.2 parts of guar gum, 0.15 parts of carrageenan, 0.25 parts of xanthan gum, and the remaining amount of raw milk to make up to 1000 parts.

[0052] Example 3

[0053] This embodiment provides an ice cream slurry, which is composed of the following:

[0054] 100 parts of skimmed milk powder, 130 parts of white sugar, 25 parts of sunflower oil, 10 parts of cocoa powder, 0.3 parts of guar gum, 0.2 parts of carrageenan, 0.25 parts of xanthan gum, and the remaining amount of raw milk to make up to 1000 parts.

[0055] Example 4

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

[0057] 100 parts of skimmed milk powder, 140 parts of white sugar, 30 parts of sunflower oil, 10 parts of cocoa powder, 0.3 parts of guar gum, 0.2 parts of carrageenan, 0.3 parts of xanthan gum, and the remaining amount of raw milk is made up to 1000 parts.

[0058] Example 5

[0059] The present embodiment provides a cheese ice cream, wherein an ice cream layer is made by using the ice cream slurry of embodiment 1, and cheese sauce stripes are formed on the surface of the ice cream layer.

[0060] The formula of the cheese sauce is as follows: 200 parts of natural cheese, 100 parts of syrup, 50 parts of resistant dextrin, 30 parts of skimmed milk powder, 50 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:

[0061] (1) Preheating: Preheat the melting pot to 80°C;

[0062] (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 of the melting pot rotating at 20 r / min and the shearing knife shearing at 2000 r / min for 4 min;

[0063] (3) Secondary feeding: Add the remaining materials into the pot and stir at a speed of 800 r / min for 12 min;

[0064] (4) Melting: Set the melting temperature to 85°C and the stirring speed to 800 r / min, and heat and stir until melted;

[0065] (5) Emulsification: Set the emulsification temperature to 70°C and maintain for 12 min;

[0066] (6) Canning: Can while hot and store in the refrigerator.

[0067] The preparation method of the cheese ice cream of the present embodiment is as follows:

[0068] (1) Chemicals: Oil phase chemical: Disperse skim milk powder and cocoa powder evenly with melted sunflower 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, guar gum, carrageenan and xanthan 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.

[0069] (2) Preheating: Preheat the mixed liquid to 65°C.

[0070] (3) Sterilization: Sterilize at 90°C for 1 minute.

[0071] (4) Cooling: Cool the liquid to about 2°C.

[0072] (5) Aging: Aging temperature: 2°C, aging time: 4 hours.

[0073] (6) Freezing: The aged liquid is frozen in a freezer and the discharge temperature is controlled at -3°C to obtain an ice cream layer.

[0074] (7) Striping: At a temperature of 38±2°C, the cheese sauce is striped onto the surface of the ice cream layer using a rocking trolley with a rocking parameter of 460 mm / s and an amplitude of 12.5 turns / s.

[0075] Example 6

[0076] The present embodiment provides a cheese ice cream, wherein an ice cream layer is made by using the ice cream slurry of embodiment 2, and cheese sauce stripes are formed on the surface of the ice cream layer.

[0077] The formula of the cheese sauce is as follows: 220 parts of natural cheese, 130 parts of syrup, 40 parts of resistant dextrin, 30 parts of skim milk powder, 40 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:

[0078] (1) Preheating: Preheat the melting pot to 80°C;

[0079] (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 of the melting pot rotating at 20 r / min and the shearing knife shearing at 2000 r / min for 3 min;

[0080] (3) Secondary feeding: Add the remaining materials into the pot and stir at a speed of 1000 r / min for 11 min;

[0081] (4) Melting: Set the melting temperature to 90°C and the stirring speed to 800 r / min, and heat and stir until melted;

[0082] (5) Emulsification: Set the emulsification temperature to 75°C and maintain for 10 min;

[0083] (6) Canning: Can while hot and store in the refrigerator.

[0084] The preparation method of the cheese ice cream of the present embodiment is as follows:

[0085] (1) Chemicals: Oil phase chemical: Disperse skim milk powder and cocoa powder evenly with melted sunflower 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, guar gum, carrageenan and xanthan 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.

[0086] (2) Preheating: Preheat the mixed liquid to 67°C.

[0087] (3) Sterilization: Sterilize at 85°C for 2 minutes.

[0088] (4) Cooling: Cool the liquid to 4°C.

[0089] (5) Aging: Aging temperature 6°C, aging time 48 hours.

[0090] (6) Freezing: The aged liquid is frozen in a freezer and the discharge temperature is controlled at -4°C to obtain an ice cream layer.

[0091] (7) Striping: At a temperature of 38±2°C, the cheese sauce is striped onto the surface of the ice cream layer using a rocking trolley with a rocking parameter of 470 mm / s and an amplitude of 12.5 turns / s.

[0092] Example 7

[0093] The present embodiment provides a cheese ice cream, wherein an ice cream layer is made by using the ice cream slurry of embodiment 3, and cheese sauce stripes are formed on the surface of the ice cream layer.

[0094] The formula of the cheese sauce is as follows: 230 parts of natural cheese, 140 parts of syrup, 40 parts of resistant dextrin, 20 parts of skim milk powder, 30 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:

[0095] (1) Preheating: Preheat the melting pot to 85°C;

[0096] (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 shear knife at a speed of 2300 r / min for 3 minutes;

[0097] (3) Secondary feeding: Add the remaining materials into the pot and stir at a speed of 1100 r / min for 12 min;

[0098] (4) Melting: Set the melting temperature to 90°C and the stirring speed to 1000 r / min, and heat and stir until melted;

[0099] (5) Emulsification: Set the emulsification temperature to 80°C and maintain for 10 min;

[0100] (6) Canning: Can while hot and store in the refrigerator.

[0101] The preparation method of the cheese ice cream of the present embodiment is as follows:

[0102] (1) Chemicals: Oil phase chemical: Disperse skim milk powder and cocoa powder evenly with melted sunflower 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, guar gum, carrageenan and xanthan 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.

[0103] (2) Preheating: Preheat the mixed liquid to 70°C.

[0104] (3) Sterilization: Sterilize at 87°C for 2 minutes.

[0105] (4) Cooling: Cool the liquid to 5°C.

[0106] (5) Aging: Aging temperature 4°C, aging time 24 hours.

[0107] (6) Freezing: The aged liquid is frozen in a freezer and the discharge temperature is controlled at -5°C to obtain an ice cream layer.

[0108] (7) Striping: At a temperature of 38±2°C, the cheese sauce is striped onto the surface of the ice cream layer using a rocking trolley with a rocking parameter of 480 mm / s and an amplitude of 12.7 turns / s.

[0109] Example 8

[0110] The present embodiment provides a cheese ice cream, wherein an ice cream layer is made by using the ice cream slurry of embodiment 4, and cheese sauce stripes are formed on the surface of the ice cream layer.

[0111] The formula of the cheese sauce is as follows: 250 parts of natural cheese, 150 parts of syrup, 30 parts of resistant dextrin, 10 parts of skim milk powder, 30 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:

[0112] (1) Preheating: Preheat the melting pot to 90°C;

[0113] (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 shearing knife at a speed of 2300 r / min for 5 minutes;

[0114] (3) Secondary feeding: Add the remaining materials into the pot and stir at a speed of 1200 r / min for 12 min;

[0115] (4) Melting: Set the melting temperature to 95°C and the stirring speed to 1000 r / min, and heat and stir until melted;

[0116] (5) Emulsification: Set the emulsification temperature to 80°C and maintain for 15 min;

[0117] (6) Canning: Can while hot and store in the refrigerator.

[0118] The preparation method of the cheese ice cream of the present embodiment is as follows:

[0119] (1) Chemicals: Oil phase chemical: Disperse skim milk powder and cocoa powder evenly with melted sunflower 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, guar gum, carrageenan and xanthan 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: Preheat the mixed liquid to 75°C.

[0121] (3) Sterilization: Sterilize at 88°C for 3 minutes.

[0122] (4) Cooling: Cool the liquid to 6°C.

[0123] (5) Aging: Aging temperature: 5°C, aging time: 36 hours.

[0124] (6) Freezing: The aged liquid is frozen in a freezer and the discharge temperature is controlled at -4°C to obtain an ice cream layer.

[0125] (7) Striping: At a temperature of 38±2°C, the cheese sauce is striped onto the surface of the ice cream layer using a rocking trolley with a rocking parameter of 480 mm / s and an amplitude of 12.6 turns / s.

[0126] Comparative Example 1

[0127] This comparative example provides a cheese ice cream, which is different from Example 5 in that the cheese sauce formula contains 4 parts of emulsifying salt.

[0128] As a result, due to insufficient addition of emulsifying salt in the cheese sauce, the cheese sauce had a rough texture and was noticeably grainy when it was thrown onto the surface of the ice cream.

[0129] Comparative Example 2

[0130] This comparative example provides a cheese ice cream, which is different from Example 6 in that the cheese sauce formula contains 2 parts of stabilizer.

[0131] As a result, due to insufficient addition of stabilizer in the cheese sauce, the cheese sauce had low viscosity and high fluidity and could not gel quickly under freezing conditions. When the stripes were swung, there were no distinct boundaries and the cheese layers were connected into one piece.

[0132] Comparative Example 3

[0133] This comparative example provides a cheese ice cream, which is different from Example 7 in that the cheese sauce formula contains 6 parts of stabilizer.

[0134] 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 thrown out smoothly, and each stripe on the surface of the ice cream was easy to break.

[0135] Comparative Example 4

[0136] This comparative example provides a cheese ice cream, which is different from Example 8 in that the amount of sunflower seed oil in the ice cream slurry is 40 parts.

[0137] Results The overrun of ice cream slurry was 41.34%, the ice cream tasted hard, and the raw sunflower seed flavor of the ice cream was strong, which affected the sensory quality.

[0138] Comparative Example 5

[0139] This comparative example provides a cheese ice cream, which is different from Example 5 in that the sunflower seed oil in the ice cream slurry is replaced by 15 parts of palm oil.

[0140] Results The overrun of the ice cream slurry was 40.43%, the mouthfeel was rough, and the fat content was 2.1%.

[0141] Comparative Example 6

[0142] This comparative example provides a cheese ice cream, which is different from Example 6 in that the amount of cocoa powder in the ice cream slurry is 8 parts.

[0143] The addition of sunflower seed oil body concentrate makes the ice cream gray and has the smell of raw sunflower seeds. The addition of cocoa powder to the new low-fat ice cream can cover up the color and smell that are not easy for ice cream consumers to accept. In this comparative example, the amount of cocoa powder added is small, and the ice cream tastes oily and the smell is unacceptable.

[0144] Comparative Example 7

[0145] This comparative example provides a cheese ice cream, which is different from Example 7 in that guar gum, carrageenan and xanthan gum are not used in the ice cream slurry, but pectin, gellan gum and sodium alginate are used in an amount of 0.3, 0.3 and 0.3 parts respectively.

[0146] Results The overrun of the ice cream slurry was reduced to 38.45%, the ice cream tasted not soft enough, and the sensory score was reduced.

[0147] Comparative Example 8

[0148] This comparative example provides a cheese ice cream, which is different from Example 8 in that, during the preparation of the cheese ice cream, homogenization at 20 MPa is performed after preheating in step (2).

[0149] As a result, there was no difference in the expansion rate and taste of the ice cream slurry, which indicated that the present invention could simplify the homogenization step.

[0150] The ice cream slurry, cheese sauce and finished cheese ice cream of each embodiment and comparative example were tested, and the results are shown in the following table.

[0151] Table 1

[0152]

[0153]

[0154] From the above results, it can be seen that the present invention simplifies the homogenization process by using sunflower seed oil as a natural emulsifier and fat source, and the ice cream slurry still maintains a certain expansion rate, the taste is delicate, and the fat content of the final product is significantly lower than the fat content of traditional ice cream; the viscosity of the reconstituted cheese sauce of the present invention is 980-1020cp, and it can be smoothly thrown onto the surface of the ice cream to form stripes without connection, and it quickly gels under freezing conditions. The two are perfectly combined without layering, and the frozen storage remains stable without layering for 12 months (fracture phenomenon occurs after 12 months), the cheese flavor is rich, the taste is delicate, soft and glutinous, and there is no fat granularity. The combination of the two is nutritious and delicious.

[0155] 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: 100-120 parts of skim milk powder, 110-140 parts of white sugar, 15-30 parts of sunflower oil, 10-20 parts of cocoa powder, 0.1-0.3 parts of guar gum, 0.2-0.3 parts of carrageenan and 0.2-0.3 parts of xanthan gum, and the rest of raw milk is supplemented to 1000 parts.

2. The ice cream slurry according to claim 1, characterized in that: The fat content of the ice cream slurry is 2.0%-4.0%.

3. The ice cream slurry according to claim 1, characterized in that: The expansion rate of the ice cream slurry is 50-55%, and the melting rate is less than 30%.

4. A cheese ice cream, characterized in that: The invention comprises an ice cream layer made from the ice cream slurry according to any one of claims 1 to 3 and a cheese layer adhered to the surface of the ice cream layer.

5. The cheese ice cream according to claim 4, characterized in that: The cheese layer is in a stripe shape and is formed by cheese sauce through a stripe throwing process. The viscosity of the cheese sauce is 980-1020cp.

6. The cheese ice cream according to claim 5, characterized in that: The cheese sauce is composed of: 200-250 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.

7. The cheese ice cream according to claim 6, characterized in that: 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 soybean oil, peanut oil and sunflower oil; The syrup is maltose syrup.

8. The cheese 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.

9. The cheese ice cream according to any one of claims 4 to 8, characterized in that: The preparation method of the cheese ice cream comprises: After mixing the components of the ice cream slurry, preheating, sterilizing, cooling, aging and freezing are performed in sequence to obtain an ice cream layer; The cheese sauce is thrown onto the surface of the ice cream layer at a temperature of 38±2°C using a rocking trolley, with a rocking parameter of 460-480 mm / sec and a swing amplitude of 12.5-12.7 turns / sec.

10. The cheese ice cream according to claim 9, characterized in that: The cheese layer is in a stripe shape, the width of the stripe is 0.6-0.8 cm, and the length is a circle around the surface of the ice cream layer without interruption or overlap. The cheese layer and the ice cream layer will not separate within 12 months.

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