Ice cream with high fat content and preparation method thereof

Abstract

The invention relates to the technical field of frozen drinks, in particular to high-fat-content ice cream and a preparation method thereof. The high-fat-content ice cream provided by the invention overcomes the problems of greasy mouth feel and poor melt-in-mouth property caused by high fat content, has better milk cover mouth feel, is not obvious in greasy feel, gives consideration to the high-fat milk cover mouth feel and fresh and cool mouth feel, has better melt resistance, solves the application problem of milk covers in ice cream products, and has a good market prospect. The method has a good application prospect in milk cover ice cream products.

Description

Technical Field

[0001] The invention relates to the technical field of frozen drinks, in particular to an ice cream with high fat content and a preparation method thereof. Background Art

[0002] In recent years, products that combine tea drinks and ice cream have been favored by consumers. As a form of tea drinks, milk cap has gradually appeared in ice cream. In tea drinks, milk cap is generally made by whipping cream, and its main ingredient is fat. However, in ice cream products, milk cap is presented in the form of ice cream. Compared with the fat content of about 10% in conventional ice cream, the fat content of milk cap ice cream is significantly higher, reaching about 20%. The high fat content is designed to allow consumers to enjoy the dense and delicate taste of milk cap. However, when high-fat milk cap is applied to ice cream, there will be problems such as slow melting speed in the mouth and obvious greasy feeling. Therefore, it is necessary to solve the above-mentioned taste problems of high-fat ice cream to obtain ice cream with a high-fat "milk cap" taste without being greasy and better melting in the mouth. Summary of the invention

[0003] The invention provides an ice cream with high fat content and a preparation method thereof.

[0004] Currently, ice cream on the market cannot present the taste and flavor of milk cap, and high-fat ice cream will have problems such as greasy taste and slow melting in the mouth. In order to solve the problem of greasy taste and poor mouth solubility of high-fat ice cream when "milk cap" is applied to ice cream products, the present invention optimizes the raw material system of ice cream. During the research and development process, the present invention accidentally discovered that adding sorbitol can significantly improve the greasy taste of high-fat ice cream and significantly improve the melting in the mouth.

[0005] Specifically, the present invention provides the following technical solutions.

[0006] In a first aspect, the present invention provides an ice cream, wherein the fat content of the ice cream is 18%-25%, and the raw materials thereof include oil, sorbitol and a stabilizer; in the raw materials, the mass percentage of sorbitol is 0.5%-1%.

[0007] The ice cream provided by the present invention has the characteristic of high fat content compared with conventional ice cream. Although there are reports of adding sorbitol to ice cream products in the prior art, they are basically used as substitutes for sugars such as sucrose in low-sugar ice cream. There are no reports of adding sorbitol to high-fat ice cream to solve its greasy taste and poor melting properties. The present invention discovered in an accidental attempt to optimize the raw material system that sorbitol has the effect of improving the greasy taste and melting properties of ice cream caused by high fat content, and confirmed the above-mentioned effect through comparative verification, thereby providing the above-mentioned high-fat ice cream.

[0008] In the raw materials of the above-mentioned high-fat ice cream, controlling the added amount of sorbitol within the range of 0.5%-1% can make it better play the role of improving the greasy taste and melting property of the ice cream caused by the high fat content.

[0009] In the present invention, the fat content refers to the fat content of the ice cream as a whole, and the fat content is mainly provided by the oil and fat raw materials.

[0010] Preferably, the fat comprises milk fat and vegetable oil.

[0011] Preferably, the mass percentage of oil in the raw material is 18%-30%.

[0012] Preferably, the mass ratio of milk fat to vegetable oil is (10-14):(6-14).

[0013] Wherein, the milk fat includes at least one selected from light cream, anhydrous butter and butter.

[0014] The vegetable oil comprises at least one selected from coconut oil, palm oil, soybean oil and peanut oil.

[0015] In some embodiments of the present invention, the vegetable oil is coconut oil. Compared with other vegetable oils, coconut oil can better provide a fat-filled mouthfeel and can synergistically dilute the overly heavy and greasy feeling of using only cream.

[0016] In some embodiments of the present invention, the milk fat is any one of light cream, anhydrous butter, and butter.

[0017] The present invention also found that adding sodium alginate as a stabilizer can further improve the greasy taste and poor melting properties of high-fat ice cream. Further compounding guar gum, carboxymethyl cellulose or its salt on the basis of sodium alginate is more conducive to improving the greasy taste and melting properties of high-fat ice cream. Compared with adding other stabilizers, adding the above stabilizer has a significantly better effect on improving the greasy taste and can also ensure the stability of high-fat ice cream.

[0018] Among the above raw materials, the stabilizer includes sodium alginate, or includes sodium alginate and at least one selected from guar gum, carboxymethyl cellulose, and carboxymethyl cellulose salt.

[0019] Preferably, the stabilizer comprises sodium alginate, or comprises sodium alginate and carboxymethyl cellulose or a salt thereof, or comprises sodium alginate, guar gum and carboxymethyl cellulose or a salt thereof.

[0020] In some embodiments of the present invention, the stabilizer comprises sodium alginate and carboxymethyl cellulose or a salt thereof in a mass ratio of (0.1-0.15): (0.01-0.02).

[0021] In some embodiments of the present invention, the stabilizer comprises sodium alginate, guar gum and carboxymethyl cellulose or its salt in a mass ratio of (0.1-0.15): (0.02-0.03): (0.01-0.02). The amount of the stabilizer added is preferably 0.1%-0.5% of the total mass of the raw materials.

[0022] The raw materials of the ice cream of the present invention further include milk raw materials, which are raw cow milk and / or milk powder. The role of the milk raw materials is to provide the flavor of the milk base.

[0023] Wherein, the milk powder may be whole milk powder and / or skim milk powder, preferably whole milk powder.

[0024] In some embodiments of the present invention, the milk raw material is whole milk powder. Preferably, the milk raw material accounts for 5%-20% of the total mass of the ice cream raw materials.

[0025] Preferably, the raw materials further include an emulsifier, and preferably the emulsifier accounts for 0.1%-0.5% of the total mass of the raw materials of the ice cream.

[0026] The raw materials of the ice cream of the present invention include the following components in parts by weight: 12-14 parts of milk fat, 8-14 parts of vegetable oil, 0.5-1 part of sorbitol, 5-20 parts of milk raw materials, 0.1-0.5 parts of stabilizer, 0.1-0.5 parts of emulsifier and 40-60 parts of water.

[0027] Optionally, in order to increase the sweetness of the ice cream, a sweetener may be added to the ice cream, wherein the sweetener refers to a sweetener other than sorbitol.

[0028] Preferably, the raw materials include the following components in parts by weight: 12-14 parts of milk fat, 8-14 parts of vegetable oil, 0.5-1 part of sorbitol, 8-12 parts of milk raw materials, 0.1-0.3 parts of stabilizer, 0.1-0.3 parts of emulsifier, 10-20 parts of sweetener, and 45-60 parts of water.

[0029] Preferably, the sweetener comprises at least one selected from white sugar, maltose syrup, glucose, fructose syrup, and sugar alcohol; wherein the sugar alcohol does not contain sorbitol.

[0030] In some embodiments of the present invention, the sweetener is white sugar and maltose syrup. The mass ratio of white sugar to maltose syrup is preferably (10-15): (2-4).

[0031] Preferably, the emulsifier comprises at least one selected from polyglycerol fatty acid esters, mono- and di-glycerol fatty acid esters, sucrose fatty acid esters, and phospholipids.

[0032] In some embodiments of the present invention, the emulsifier is polyglycerol fatty acid ester, preferably triglycerol monostearate.

[0033] In some embodiments of the present invention, the raw materials of the ice cream include the following components (by mass percentage): whole milk powder 8%-12%, milk fat 12%-14%, coconut oil 8%-14%, sorbitol 0.5-1%, maltose syrup 2%-4%, white sugar 10%-15%, polyglycerol fatty acid ester 0.1%-0.25%, CMC-Na 0.01-0.02%, guar gum 0.02-0.03%, sodium alginate 0.1-0.15%, and the balance is water.

[0034] In a second aspect, the present invention provides a method for preparing the above-mentioned ice cream, the method comprising: sterilizing the raw materials after mixing, homogenizing the sterilized raw materials, and then aging and freezing them.

[0035] The mixing step comprises: sequentially adding white sugar, whole milk powder, milk fat, coconut oil, maltose syrup, sorbitol, stabilizer, and emulsifier into water, mixing, filtering, and fixing the volume before sterilizing.

[0036] Preferably, the homogenization pressure is 75-85 bar; Preferably, the aging time is 3-6 hours.

[0037] Preferably, the expansion rate of the freezing process is 30-50%.

[0038] Preferably, the freezing temperature is -4 to -5°C.

[0039] In a third aspect, the present invention provides use of sorbitol in improving the mouthfeel of high-fat ice cream.

[0040] Preferably, the high-fat ice cream is an ice cream with a fat content of 18%-25%.

[0041] Preferably, the mass percentage of sorbitol in the raw materials of the high-fat ice cream is 0.5%-1%.

[0042] Preferably, the raw materials of the high-fat ice cream are as described in the first aspect above.

[0043] The beneficial effects of the present invention include at least: the high-fat ice cream provided by the present invention overcomes the problems of greasy mouthfeel and poor melting property caused by high fat content, has a good milk cap mouthfeel, and the greasy feeling is not obvious; the mouthfeel of the high-fat ice cream is similar to that of milk cap, but melts quickly in the mouth, has low greasy feeling, has excellent mouthfeel performance, and is highly liked overall, which effectively solves the application problem of milk cap in ice cream products, and at the same time has good melting resistance, and has good application prospects in milk cap ice cream products. DETAILED DESCRIPTION

[0044] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0045] Example 1 The present embodiment provides a high-fat ice cream, wherein the fat content of the ice cream is 23.6%. The raw materials for preparing the ice cream include the following components in percentage by weight: 12% white sugar, 10% whole milk powder, 12% anhydrous butter, 9% coconut oil, 2% maltose syrup, 0.14% triglycerol monostearate, 0.5% sorbitol, 0.01% CMC-Na, 0.02% guar gum, 0.1% sodium alginate, and the balance is water.

[0046] The preparation method of the above-mentioned ice cream includes: adding white sugar, whole milk powder, anhydrous butter, coconut oil, maltose syrup, sorbitol, a stabilizer, and an emulsifier into water in sequence, filtering and fixing the volume after mixing to obtain a raw material mixture, sterilizing the raw material mixture, homogenizing the sterilized raw material mixture at a homogenization pressure of 80 bar, and then aging (3 hours) and freezing (temperature -4.7°C, expansion rate 40%).

[0047] Example 2 The present embodiment provides a high-fat ice cream, wherein the fat content of the ice cream is 19.68%. The raw materials for preparing the ice cream include the following components in percentage by weight: 10% white sugar, 8% whole milk powder, 12% butter, 8% coconut oil, 2% maltose syrup, 0.2% triglycerol monostearate, 0.7% sorbitol, 0.01% CMC-Na, 0.02% guar gum, 0.1% sodium alginate, and the balance is water.

[0048] The preparation method of the above-mentioned ice cream includes: adding white sugar, whole milk powder, butter, coconut oil, maltose syrup, sorbitol, a stabilizer, and an emulsifier into water in sequence, filtering and fixing the mixture after mixing to obtain a raw material mixture, sterilizing the raw material mixture, homogenizing the sterilized raw material mixture at a homogenization pressure of 80 bar, and then aging (3 hours) and freezing (temperature -4.7°C, expansion rate 40%).

[0049] Example 3 The present embodiment provides a high-fat ice cream, wherein the fat content of the ice cream is 24.9%. The raw materials for preparing the ice cream include the following components in percentage by weight: 15% white sugar, 11% whole milk powder, 13% anhydrous butter, 9% coconut oil, 3% maltose syrup, 0.2% triglycerol monostearate, 1% sorbitol, 0.01% CMC-Na, 0.02% guar gum, 0.1% sodium alginate, and the balance is water.

[0050] The preparation method of the above-mentioned ice cream includes: adding white sugar, whole milk powder, anhydrous butter, coconut oil, maltose syrup, sorbitol, a stabilizer, and an emulsifier into water in sequence, filtering and fixing the volume after mixing to obtain a raw material mixture, sterilizing the raw material mixture, homogenizing the sterilized raw material mixture at a homogenization pressure of 80 bar, and then aging (3 hours) and freezing (temperature -4.7°C, expansion rate 40%).

[0051] Example 4 The present embodiment provides a high-fat ice cream, wherein the fat content of the ice cream is 20.7%. The raw materials for preparing the ice cream include the following components in percentage by weight: 11% white sugar, 12% whole milk powder, 12% light cream, 14% coconut oil, 3% maltose syrup, 0.1% triglycerol monostearate, 0.5% sorbitol, 0.02% CMC-Na, 0.02% guar gum, 0.1% sodium alginate, and the balance is water.

[0052] The preparation method of the above-mentioned ice cream includes: adding white sugar, whole milk powder, cream, coconut oil, maltose syrup, sorbitol, a stabilizer, and an emulsifier into water in sequence, filtering and fixing the mixture after mixing to obtain a raw material mixture, sterilizing the raw material mixture, homogenizing the sterilized raw material mixture at a homogenization pressure of 80 bar, and then aging (3 hours) and freezing (temperature -4.7°C, expansion rate 40%).

[0053] Example 5 The present embodiment provides a high-fat ice cream, wherein the fat content of the ice cream is 19.3%. The raw materials for preparing the ice cream include the following components in percentage by weight: 12% white sugar, 12% whole milk powder, 14% light cream, 12% coconut oil, 4% maltose syrup, 0.2% triglycerol monostearate, 1% sorbitol, 0.02% CMC-Na, 0.03% guar gum, 0.1% sodium alginate, and the balance is water.

[0054] The preparation method of the above-mentioned ice cream includes: adding white sugar, whole milk powder, cream, coconut oil, maltose syrup, sorbitol, a stabilizer, and an emulsifier into water in sequence, filtering and fixing the mixture after mixing to obtain a raw material mixture, sterilizing the raw material mixture, homogenizing the sterilized raw material mixture at a homogenization pressure of 80 bar, and then aging (3 hours) and freezing (temperature -4.7°C, expansion rate 40%).

[0055] Example 6 The present embodiment provides a high-fat ice cream, wherein the fat content of the ice cream is 24.3%. The raw materials for preparing the ice cream include the following components in percentage by weight: 13% white sugar, 11% whole milk powder, 13% butter, 11% coconut oil, 3% maltose syrup, 0.2% triglycerol monostearate, 0.5% sorbitol, 0.01% CMC-Na, 0.02% guar gum, 0.15% sodium alginate, and the balance is water.

[0056] The preparation method of the above-mentioned ice cream includes: adding white sugar, whole milk powder, butter, coconut oil, maltose syrup, sorbitol, a stabilizer, and an emulsifier into water in sequence, filtering and fixing the mixture after mixing to obtain a raw material mixture, sterilizing the raw material mixture, homogenizing the sterilized raw material mixture at a homogenization pressure of 80 bar, and then aging (3 hours) and freezing (temperature -4.7°C, expansion rate 40%).

[0057] Example 7 This embodiment provides a high-fat ice cream, the raw material composition of which is different from that of embodiment 4 only in that CMC-Na and guar gum are not added to the stabilizer, and the amount thereof is supplemented by sodium alginate.

[0058] Example 8 This embodiment provides a high-fat ice cream, the raw material composition of which is different from that of embodiment 4 only in that no guar gum is added to the stabilizer, and only 0.1% sodium alginate and 0.02% CMC-Na are included.

[0059] Comparative Example 1 This comparative example provides a high-fat ice cream with a fat content of 23.6%. The raw material composition thereof is different from that of Example 4 only in that sorbitol is removed and its amount is supplemented by maltose syrup.

[0060] The only difference between the method for preparing the high-fat ice cream and Example 4 is that sorbitol is removed.

[0061] Comparative Example 2 This comparative example provides a high-fat ice cream, the raw material composition of which is different from that of Example 4 only in that the added amount of sorbitol is 0.1%.

[0062] Comparative Example 3 This comparative example provides a high-fat ice cream, the raw material composition of which is different from that of Example 4 only in that the added amount of sorbitol is 1.5%.

[0063] Comparative Example 4 This comparative example provides a high-fat ice cream, the raw material composition of which is different from that of Example 4 only in that sorbitol is replaced by maltitol in an addition amount of 0.5%.

[0064] The only difference between the method for preparing the high-fat ice cream and Example 4 is that sorbitol is replaced by maltitol.

[0065] Experimental Example 1 Sensory Test of Ice Cream For the ice creams of the above embodiments and comparative examples, taste tests were conducted focusing on the two taste contents of "milk cap taste" and "greasy taste", and the corresponding scoring standards are shown in Table 1. At the same time, the ice cream products were tested for anti-melting properties, and the test method is shown in Table 1.

[0066] Table 1

[0067] A total of 30 people participated in the taste test, and part-time sensory assessors (who had undergone sensory training) of different ages and genders in the industry were selected to conduct sensory evaluation. The evaluation method was as follows: each indicator was scored with a maximum score of 10 points according to the above scoring criteria. The scoring results of the 30 people were taken, and then the average was taken, with one decimal place retained. The test results are shown in Table 2.

[0068] Table 2

[0069] The above results show that the addition of sorbitol to the ice cream products of each embodiment can effectively improve the greasy taste of high-fat ice cream while optimizing the milk-covered taste of high-fat ice cream, and the melting resistance of ice cream is also significantly improved after adding sorbitol; at the same time, with a suitable stabilizer combination, it melts quickly in the mouth, has an excellent taste and is not greasy. Among them, the ice cream products of Examples 1-6 have excellent performance in various performances. The stabilizer in the ice cream product of Example 7 is only sodium alginate, which can create a milk-covered taste and has a certain alleviating effect on the greasy feeling of ice cream. The stabilizers of the ice cream product of Example 8 are sodium alginate and CMC-Na, and the milk-covered taste and greasy feeling can be improved to a certain extent. The taste and melting resistance of the ice cream products of Comparative Examples 1-4 are significantly worse than those of the embodiments.

[0070] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. An ice cream, characterized in that: The fat content of the ice cream is 18%-25%, and its raw materials include oil, sorbitol and stabilizer; In the raw materials, the mass percentage of sorbitol is 0.5%-1%.

2. The ice cream according to claim 1, characterized in that The fats and oils include milk fat and vegetable oils; Preferably, the mass ratio of milk fat to vegetable oil is (10-14): (6-14); Preferably, the mass percentage of oil in the raw material is 18%-30%.

3. The ice cream according to claim 2, characterized in that The milk fat comprises at least one selected from the group consisting of light cream, anhydrous butter, and butter; And / or, the vegetable oil includes at least one selected from coconut oil, palm oil, soybean oil and peanut oil.

4. The ice cream according to any one of claims 1 to 3, characterized in that The stabilizer includes sodium alginate, or includes sodium alginate and at least one selected from guar gum, carboxymethyl cellulose, and carboxymethyl cellulose salt; Preferably, the stabilizer comprises sodium alginate, or comprises sodium alginate and carboxymethyl cellulose or a salt thereof, or comprises sodium alginate, guar gum and carboxymethyl cellulose or a salt thereof.

5. The ice cream according to claim 4, characterized in that The stabilizer comprises sodium alginate and carboxymethyl cellulose or its salt in a mass ratio of (0.1-0.15): (0.01-0.02); Alternatively, the invention comprises sodium alginate, guar gum and carboxymethyl cellulose or its salt in a mass ratio of (0.1-0.15):(0.02-0.03):(0.01-0.02).

6. The ice cream according to any one of claims 1 to 5, characterized in that: The raw materials also include milk raw materials, and the milk raw materials are raw cow milk and / or milk powder.

7. The ice cream according to any one of claims 1 to 6, characterized in that: The raw materials include the following components in parts by weight: 12-14 parts of milk fat, 8-14 parts of vegetable oil, 0.5-1 part of sorbitol, 5-20 parts of milk raw materials, 0.1-0.5 parts of stabilizer, 0.1-0.5 parts of emulsifier, and 40-60 parts of water.

8. The ice cream according to any one of claims 1 to 7, characterized in that: The raw materials include the following components in parts by weight: 12-14 parts of milk fat, 8-14 parts of vegetable oil, 0.5-1 parts of sorbitol, 8-12 parts of milk raw materials, 0.1-0.3 parts of stabilizers, 0.1-0.3 parts of emulsifiers, 10-20 parts of sweeteners, and 45-60 parts of water; Preferably, the sweetener comprises at least one selected from white sugar, maltose syrup, glucose, fructose syrup, and sugar alcohol; wherein the sugar alcohol does not contain sorbitol; And / or, the emulsifier includes at least one selected from polyglycerol fatty acid esters, mono- and di-glycerol fatty acid esters, sucrose fatty acid esters, and phospholipids.

9. The method for preparing ice cream according to any one of claims 1 to 8, characterized in that: The method comprises: sterilizing the raw materials after mixing them, homogenizing the sterilized raw materials, and then aging and freezing them.

10. The method for preparing ice cream according to claim 9, characterized in that: The homogenization pressure is 75-85 bar; And / or, the aging time is 3-6h; And / or, the expansion rate of the freezing process is 30-50%.

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