Ice cream with milk cover taste and preparation method thereof

Abstract

The invention relates to the technical field of food, in particular to milk cover taste ice cream and a preparation method thereof. The invention provides a milk-cover-taste ice cream composition, the fat content of the milk-cover-taste ice cream composition is 17-23%, and the milk-cover-taste ice cream composition comprises the following raw materials: grease and an emulsifier; wherein the emulsifier comprises mono-and diglycerol fatty acid esters; the content of unsaturated fatty acid in the grease raw materials used in the preparation of the mono / diglycerol fatty acid ester is not less than 90%. The milk cover mouth feel ice cream composition has high fat content, shows special milk cover mouth feel and texture, overcomes greasy texture caused by high fat content, has mouth feel similar to that of a milk cover, but is relatively not greasy, has relatively good overall mouth feel, is beneficial to improving acceptability of consumers, and enriches mouth feel and categories of ice cream.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to an ice cream with a milk-cap texture and a preparation method thereof. Background Art

[0002] In recent years, consumers have gradually increased their requirements for the richness of ice cream taste, and products that combine ice cream and tea drinks have become popular. Tea milk cap, as a form of tea drink, has also begun to appear in ice cream products. Milk cap is made by whipping cream, and its main ingredient is fat. Compared with conventional ice cream with a fat content of about 10%, ice cream with a milk cap taste requires a higher fat content to present the delicate taste of milk cap, but at the same time, a high fat content will bring a greasy feeling, which greatly affects the overall taste of the ice cream. Therefore, it is necessary to develop ice cream with a milk cap taste without obvious greasiness. Summary of the invention

[0003] The invention provides an ice cream with a milk-cap texture and a preparation method thereof.

[0004] In order to solve the problem of greasy taste of ice cream with milk cap taste caused by high fat content, the present invention first optimizes the raw material system of ice cream and finds that by adding mono- and di-glycerol fatty acid esters as emulsifiers and controlling the content of unsaturated fatty acids in the oil raw materials used to prepare the mono- and di-glycerol fatty acid esters, the greasy taste problem of ice cream with milk cap taste can be significantly improved.

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

[0006] The present invention provides an ice cream with a milk-cap texture, wherein the fat content of the ice cream is 17%-23%, and the raw materials thereof include oil and emulsifier; Wherein, the emulsifier includes mono- and di-glycerol fatty acid esters; in the oil raw material used to prepare the mono- and di-glycerol fatty acid esters, the content of unsaturated fatty acids is not less than 90%.

[0007] At present, the preparation of mono- and di-glycerol fatty acid esters mainly uses soybean oil, palm oil and other vegetable oils with low unsaturated fatty acid content as the main oil raw materials, and the refined oil and glycerol are subjected to esterification reaction under the action of a catalyst, and the unsaturated fatty acid content of the oil raw materials used is usually not higher than 50%. The present invention unexpectedly found that the unsaturated fatty acid content of the oil raw materials used in the preparation of mono- and di-glycerol fatty acid esters has a great influence on its emulsification performance and the effect of improving the texture and taste of high-fat ice cream. Compared with the currently commonly used low-unsaturated fatty acid content oil raw materials, the unsaturated fatty acid content of the oil raw materials used in the preparation of mono- and di-glycerol fatty acid esters is controlled to be not less than 90%, which can significantly improve the greasy taste caused by high fat content and improve the overall taste of milk cap ice cream.

[0008] Preferably, the unsaturated fatty acid content of the oil raw material used for preparing mono- and di-glycerol fatty acid esters is 90%-98%, more preferably 90%-96%.

[0009] The present invention further screened the oil raw materials used to prepare mono- and di-glycerol fatty acid esters and found that using rapeseed oil as the main oil raw material to prepare mono- and di-glycerol fatty acid esters has a better effect on improving the taste of high-fat ice cream.

[0010] Preferably, the oil raw material used in the preparation of the mono- and di-glycerol fatty acid esters includes rapeseed oil; and the content of rapeseed oil in the oil raw material used in the preparation of the mono- and di-glycerol fatty acid esters is not less than 90%.

[0011] Further preferably, the rapeseed oil content in the oil raw material is 92%-100%.

[0012] In some embodiments of the present invention, the oil raw material used in the preparation of the mono- and di-glycerol fatty acid esters is rapeseed oil.

[0013] In some other embodiments of the present invention, the oil raw materials used in the preparation of the mono- and di-glycerol fatty acid esters are rapeseed oil and palm oil in a mass ratio of (14-20):1.

[0014] In the ice cream with milk-cover texture of the present invention, the emulsifier may be only mono- and di-glycerol fatty acid esters.

[0015] Preferably, the mass percentage of the emulsifier in the raw materials of the ice cream is 0.12%-0.15%.

[0016] The ice cream with milk-cover texture of the invention has the characteristic of high fat content, and the fat content is mainly controlled by the added oil.

[0017] The fats and oils in the ice cream with milk-cover mouthfeel of the present invention include milk fat and vegetable oil, wherein the milk fat is used to provide milk fat flavor and provides high fat content together with the vegetable oil, and the vegetable oil mainly functions to provide fat-filled mouthfeel.

[0018] Preferably, the milk fat comprises at least one selected from anhydrous butter, butter and light cream.

[0019] The light cream is preferably light cream with a fat content of 33-36%; the cream refers to cream with a fat content of 80-85%; and the fat content of anhydrous butter is preferably >99%.

[0020] Preferably, the vegetable oil includes at least one selected from coconut oil, soybean oil, peanut oil, olive oil, and linseed oil, preferably coconut oil. Compared with other vegetable oils, coconut oil and milk fat as the fat raw material of ice cream can synergistically dilute the heavy and greasy feeling of using milk fat alone, which is conducive to alleviating the greasy taste caused by high fat content.

[0021] Preferably, the oil comprises milk fat and vegetable oil in a mass ratio of (1.2-2):1.

[0022] Preferably, the mass percentage of fat in the raw materials of the ice cream is 15%-20%.

[0023] The raw materials of the above-mentioned ice cream composition with milk cap mouthfeel include the following components in parts by weight: 6-14 parts of milk raw materials, 12-20 parts of sweeteners, 7-14 parts of milk fat, 5-10 parts of vegetable oils, 0.1-0.2 parts of emulsifiers, 0.1-0.3 parts of stabilizers, and 50-65 parts of water.

[0024] Wherein, the milk raw material includes at least one selected from raw cow's milk and milk powder.

[0025] Preferably, the milk raw material is milk powder. The milk powder includes one or more selected from whole milk powder, skim milk powder, reconstituted milk powder and formula milk powder. The function of milk powder is mainly to provide flavor for the milk base. The milk powder is preferably whole milk powder.

[0026] The stabilizer includes one or more selected from locust bean gum, guar gum, carrageenan, and sodium alginate.

[0027] Preferably, the stabilizer is locust bean gum and guar gum.

[0028] Preferably, the mass ratio of locust bean gum to guar gum is (1-1.5):1.

[0029] The sweetener includes one or more selected from white sugar, maltose syrup, fructose syrup, glucose, fructose, and sugar alcohol.

[0030] In some embodiments of the present invention, the raw materials of the ice cream composition with a milk cap texture include the following components in parts by weight: 8-11 parts of whole milk powder, 12-14 parts of white sugar, 2-4 parts of maltose syrup, 8-12 parts of milk fat, 6-8 parts of coconut oil, 0.12-0.15 parts of mono- and di-glycerol fatty acid esters, 0.08-0.11 parts of locust bean gum, 0.06-0.1 parts of guar gum, and 52-62 parts of water.

[0031] The total weight parts of the raw materials of the above-mentioned ice cream composition with milk cap texture is preferably 100 parts.

[0032] The present invention also provides a method for preparing the above-mentioned ice cream composition with a milk cap texture, the method comprising: sterilizing the raw materials after mixing, homogenizing the sterilized raw materials, and then aging and freezing them; wherein the homogenization pressure is 80-100 bar.

[0033] The homogenization pressure of conventional ice cream liquid is usually 120-150 bar. The present invention finds that for high-fat ice cream, controlling the homogenization pressure at 80-100 bar is more conducive to ensuring the expansion stability during the freezing process, and is also conducive to ensuring the storage stability of the milk cap ice cream product; further reducing the homogenization pressure will lead to poor expansion stability during the freezing process, and the milk cap is prone to shrinkage under temperature fluctuation conditions.

[0034] Preferably, more than 90% of the fat globules in the raw material after homogenization have a particle size range of 1.5 μm-2.2 μm. The present invention finds that in ice cream with the same fat content, different fat globule particle sizes will bring different tastes. Controlling the particle size of the fat globules in the raw material after homogenization within the above range is more conducive to improving the texture and taste of ice cream with a high fat content and a milk cap taste, while ensuring the milk cap taste and alleviating the greasy taste. Homogenization within the pressure range of 80-100 bar is more conducive to controlling the above fat globule particle size range and achieving a concentrated fat globule particle size.

[0035] Preferably, during the freezing process, the expansion rate of the ice cream is 30%-50%. Controlling the expansion rate within the above range is more conducive to controlling the greasy taste, and further increasing the expansion rate is prone to greasy taste.

[0036] Preferably, the freezing temperature is -4 to -5°C.

[0037] Preferably, the aging time is 2-24 hours.

[0038] In the above method, the raw material mixing includes sequentially adding powder (milk powder, white sugar), stabilizer, emulsifier, oil, and syrup, and then mixing and fixing the volume.

[0039] The ice cream composition with milk cap mouthfeel of the present invention can be prepared as ice cream with milk cap mouthfeel alone, or can be combined with conventional ice cream to form an ice cream layer with milk cap mouthfeel to obtain an ice cream with an ice cream layer with milk cap mouthfeel.

[0040] The present invention provides an ice cream, comprising an ice cream body and a milk cap ice cream layer connected to the body and located above or below the body; wherein the milk cap ice cream layer is the above-mentioned ice cream composition with a milk cap texture or is prepared from the above-mentioned ice cream composition with a milk cap texture.

[0041] The ice cream body can be any conventional ice cream, and its preparation materials and method can be the preparation materials and method of conventional ice cream.

[0042] Preferably, the fat content of the ice cream body is 5%-12%.

[0043] In some embodiments of the present invention, the raw materials for preparing the ice cream body include the following components: white sugar: 10-15%, whole milk powder: 8-12%, skim milk powder: 1-3%, coconut oil: 3-7%, anhydrous butter: 2-4%, maltodextrin: 2-5%, emulsifier stabilizer: 0.2-0.6%, and the balance is water.

[0044] The preparation method of the ice cream body comprises: mixing raw materials and then sterilizing them, homogenizing the sterilized raw materials, and then aging and freezing them.

[0045] Preferably, the volume ratio of the milk cap ice cream layer to the ice cream body is 1:(3-5).

[0046] The beneficial effects of the present invention include at least: the ice cream composition with a milk cap taste has a high fat content, presents a special milk cap taste and texture, and overcomes the greasy texture caused by the high fat content. The taste is similar to that of milk cap, but relatively non-greasy, and the overall taste is good, which is conducive to improving consumer acceptance and enriching the taste and category of ice cream. DETAILED DESCRIPTION

[0047] 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.

[0048] The preparation method of the mono- and di-glycerol fatty acid esters used in the following examples is: using rapeseed oil as a raw material, or using palm oil and rapeseed oil as main raw materials, and undergoing an esterification reaction with glycerol to obtain mono- and di-glycerol fatty acid esters.

[0049] Example 1 The present embodiment provides an ice cream composition with a milk cap texture, wherein the fat content of the ice cream composition is 20.6%, and the raw materials for preparing the ice cream composition include the following components in percentage by weight: 12% white granulated sugar, 10% whole milk powder, 10% anhydrous butter, 8% coconut oil, 4% maltose syrup, 0.13% mono- and di-glycerol fatty acid esters, 0.1% locust bean gum, 0.08% guar gum, and the balance is water.

[0050] The unsaturated fatty acid content of the oil raw material used in the preparation of the above-mentioned mono- and di-glycerol fatty acid esters is 96%, and the oil raw material is specifically rapeseed oil and palm oil with a mass ratio of 20:1.

[0051] The preparation method of the above-mentioned ice cream composition comprises: adding milk powder, white sugar, locust bean gum, guar gum, mono- and di-glycerol fatty acid esters, anhydrous butter, coconut oil, and maltose syrup into water in sequence, mixing and then settling the volume to obtain a raw material mixture, sterilizing the raw material mixture, homogenizing the sterilized raw material mixture at a homogenization pressure of 85 bar, and then aging (3 hours) and freezing (expansion rate 45%).

[0052] Example 2 The present embodiment provides an ice cream composition with a milk cap texture, wherein the fat content of the ice cream composition is 20.6%, and the raw materials for preparing the ice cream composition include the following components in percentage by weight: 12% white granulated sugar, 10% whole milk powder, 10% anhydrous butter, 8% coconut oil, 4% maltose syrup, 0.13% mono- and di-glycerol fatty acid esters, 0.1% locust bean gum, 0.08% guar gum, and the balance is water.

[0053] The oil raw material used in the preparation of the above mono- and di-glycerol fatty acid esters is rapeseed oil, and the content of unsaturated fatty acids is 95%.

[0054] The preparation method of the above-mentioned ice cream composition comprises: adding milk powder, white sugar, locust bean gum, guar gum, mono- and di-glycerol fatty acid esters, anhydrous butter, coconut oil, and maltose syrup into water in sequence, mixing and then settling the volume to obtain a raw material mixture, sterilizing the raw material mixture, homogenizing the sterilized raw material mixture at a homogenization pressure of 85 bar, and then aging (4 hours) and freezing (expansion rate 40%).

[0055] Example 3 The present embodiment provides an ice cream composition with a milk cap texture, wherein the fat content of the ice cream composition is 20.3%, and the raw materials for preparing the ice cream composition include the following components in percentage by weight: 13% white granulated sugar, 9% whole milk powder, 11% anhydrous butter, 7% coconut oil, 3% maltose syrup, 0.13% mono- and di-glycerol fatty acid esters, 0.11% locust bean gum, 0.08% guar gum, and the balance is water.

[0056] The oil raw materials used in the preparation of the above-mentioned mono- and di-glycerol fatty acid esters are rapeseed oil and palm oil in a mass ratio of 16:1, and the content of unsaturated fatty acids is 93%.

[0057] The preparation method of the above-mentioned ice cream composition comprises: adding milk powder, white sugar, locust bean gum, guar gum, mono- and di-glycerol fatty acid esters, anhydrous butter, coconut oil, and maltose syrup into water in sequence, mixing and then settling the volume 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 (expansion rate 45%).

[0058] Example 4 The present embodiment provides an ice cream composition with a milk cap texture, wherein the fat content of the ice cream composition is 21%, and the raw materials for preparing the ice cream composition include the following components in percentage by weight: 13% white granulated sugar, 9% whole milk powder, 11% anhydrous butter, 7% coconut oil, 3% maltose syrup, 0.13% mono- and di-glycerol fatty acid esters, 0.1% locust bean gum, 0.09% guar gum, and the balance is water.

[0059] The oil raw materials used in the preparation of the above-mentioned mono- and di-glycerol fatty acid esters are rapeseed oil and palm oil in a mass ratio of 15:1, and the content of unsaturated fatty acids is 93%.

[0060] The preparation method of the above-mentioned ice cream composition comprises: adding milk powder, white sugar, locust bean gum, guar gum, mono- and di-glycerol fatty acid esters, anhydrous butter, coconut oil, and maltose syrup into water in sequence, mixing and then settling the volume to obtain a raw material mixture, sterilizing the raw material mixture, homogenizing the sterilized raw material mixture at a homogenization pressure of 90 bar, and then aging (3 hours) and freezing (expansion rate 35%).

[0061] Example 5 The present embodiment provides an ice cream composition with a milk cap texture, wherein the fat content of the ice cream composition is 17.3%, and the raw materials for preparing the ice cream composition include the following components in percentage by weight: 13% white granulated sugar, 9% whole milk powder, 9% anhydrous butter, 6% coconut oil, 3% maltose syrup, 0.13% mono- and di-glycerol fatty acid esters, 0.1% locust bean gum, 0.09% guar gum, and the balance is water.

[0062] The oil raw materials used in the preparation of the above-mentioned mono- and di-glycerol fatty acid esters are rapeseed oil and palm oil in a mass ratio of 15:1, and the content of unsaturated fatty acids is 93%.

[0063] The preparation method of the above-mentioned ice cream composition comprises: adding milk powder, white sugar, locust bean gum, guar gum, mono- and di-glycerol fatty acid esters, anhydrous butter, coconut oil, and maltose syrup into water in sequence, mixing and then fixing the volume to obtain a raw material mixture, sterilizing the raw material mixture, homogenizing the sterilized raw material mixture at a homogenization pressure of 88 bar, and then aging (3 hours) and freezing (expansion rate 45%).

[0064] Example 6 The present embodiment provides an ice cream composition with a milk cap texture, wherein the fat content of the ice cream composition is 22.3%, and the raw materials for preparing the ice cream composition include the following components in percentage by weight: 13% white granulated sugar, 9% whole milk powder, 12% anhydrous butter, 8% coconut oil, 3% maltose syrup, 0.13% mono- and di-glycerol fatty acid esters, 0.1% locust bean gum, 0.09% guar gum, and the balance is water.

[0065] The oil raw materials used in the preparation of the above-mentioned mono- and di-glycerol fatty acid esters are rapeseed oil and palm oil in a mass ratio of 14:1, and the content of unsaturated fatty acids is 92%.

[0066] The preparation method of the above-mentioned ice cream composition comprises: adding milk powder, white sugar, locust bean gum, guar gum, mono- and di-glycerol fatty acid esters, anhydrous butter, coconut oil, and maltose syrup into water in sequence, mixing and then settling the volume to obtain a raw material mixture, sterilizing the raw material mixture, homogenizing the sterilized raw material mixture at a homogenization pressure of 85 bar, and then aging (3 hours) and freezing (expansion rate 42%).

[0067] Example 7 The present embodiment provides an ice cream composition with a milk cap texture, wherein the fat content of the ice cream composition is 20.3%, and the raw materials for preparing the ice cream composition include the following components in percentage by weight: 13% white granulated sugar, 9% whole milk powder, 11% anhydrous butter, 7% coconut oil, 3% maltose syrup, 0.14% mono- and di-glycerol fatty acid esters, 0.11% locust bean gum, 0.08% guar gum, and the balance is water.

[0068] The oil raw materials used in the preparation of the above-mentioned mono- and di-glycerol fatty acid esters are rapeseed oil and palm oil in a mass ratio of 15:1, and the content of unsaturated fatty acids is 92%.

[0069] The preparation method of the above-mentioned ice cream composition comprises: adding milk powder, white sugar, locust bean gum, guar gum, mono- and di-glycerol fatty acid esters, anhydrous butter, coconut oil, and maltose syrup into water in sequence, mixing and then fixing the volume 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 (expansion rate 30%).

[0070] Example 8 The present embodiment provides an ice cream composition with a milk cap texture, wherein the fat content of the ice cream composition is 20.3%, and the raw materials for preparing the ice cream composition include the following components in percentage by weight: 13% white granulated sugar, 9% whole milk powder, 11% anhydrous butter, 7% coconut oil, 3% maltose syrup, 0.13% mono- and di-glycerol fatty acid esters, 0.11% locust bean gum, 0.08% guar gum, and the balance is water.

[0071] The oil raw materials used in the preparation of the above-mentioned mono- and di-glycerol fatty acid esters are rapeseed oil and palm oil in a mass ratio of 15:1, and the content of unsaturated fatty acids is 92%.

[0072] The preparation method of the above-mentioned ice cream composition comprises: adding milk powder, white sugar, locust bean gum, guar gum, mono- and di-glycerol fatty acid esters, anhydrous butter, coconut oil, and maltose syrup into water in sequence, mixing and then settling the volume 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 (expansion rate 50%).

[0073] Example 9 This Example 9 provides an ice cream composition with a milk cap texture, which is different from the ice cream composition with a milk cap texture in Example 1 only in that the homogenization pressure is 100 bar.

[0074] Example 10 The present embodiment provides a series of ice cream products, which are composed of an ice cream body and an ice cream layer with a milk cap texture located above or below the ice cream body, and the volume ratio of the ice cream body to the ice cream layer with a milk cap texture is 1:3. Among them, the ice cream layers with a milk cap texture are respectively the ice cream compositions with a milk cap texture of the above-mentioned embodiments 1-9. The fat content of the ice cream body is 10%, and its preparation raw materials include the following components in percentage by mass: white sugar: 13%, whole milk powder: 9%, skim milk powder: 2%, coconut oil: 5%, anhydrous butter: 3%, maltodextrin: 3%, mono- and di-glycerol fatty acid esters: 0.15%, locust bean gum 0.05%, sodium carboxymethyl cellulose: 0.08%, guar gum: 0.05%, and the balance is water.

[0075] The preparation method of the ice cream body includes: sterilizing the raw materials after mixing, homogenizing the sterilized raw material mixture at a homogenization pressure of 130 bar, and then aging (4h) and freezing (expansion rate 60%).

[0076] Comparative Example 1 This comparative example provides an ice cream composition with a milk cap texture, which is different from the ice cream composition with a milk cap texture in Example 1 in that the oil raw materials used in the preparation of mono- and di-glycerol fatty acid esters are rapeseed oil and palm oil in a mass ratio of 3:1, and the content of unsaturated fatty acids is 80%.

[0077] Comparative Example 2 This comparative example provides an ice cream composition with a milk cap texture, which is different from the ice cream composition with a milk cap texture in Example 1 in that conventional mono- and di-glycerol fatty acid esters are used, the oil raw material used in its preparation is palm oil, and the content of unsaturated fatty acids is 40%.

[0078] Comparative Example 3 This comparative example provides an ice cream composition with a milk cap texture. Compared with the ice cream composition with a milk cap texture of Example 1, the only difference is that the fat content of the ice cream composition is 15.3%, the amount of anhydrous butter added to the raw materials is 8%, and the amount of coconut oil added is 5%.

[0079] Comparative Example 4 This comparative example provides an ice cream composition with a milk cap texture. Compared with the ice cream composition with a milk cap texture of Example 1, the only difference is that the fat content of the ice cream composition is 23.8%, the amount of anhydrous butter added to the raw materials is 13%, and the amount of coconut oil added is 8.5%.

[0080] Experimental Example 1 The particle sizes of the fat globules after homogenization of the raw material mixtures of the embodiments and comparative examples were detected using a laser particle size analyzer. The results are shown in Table 1.

[0081] Table 1

[0082] Experimental Example 2 The milk-capped ice creams of Examples 1-9 and Comparative Examples 1-4 were taste tested for the two taste contents of "milk-capped taste" and "greasy feeling". 30 sensory tasters who had passed the internal sensory training were selected to record their taste test scores for different milk-capped ice creams; among them, milk-capped taste: 0-5 points, the higher the score, the more it can present the milk-capped taste of tea drinks; greasy feeling: 0-5 points, the higher the score, the stronger the negative greasy feeling. At the same time, the abnormal conditions of each Example and Comparative Example during the experiment were recorded, and the results are shown in Table 2. The results show that the ice creams of each Example have obvious advantages in taste compared with the comparative examples.

[0083] Table 2

[0084] Experimental Example 2 In the baking industry, the core consideration of "milk cap" products is whether the milk cap collapses and shrinks after being whipped. As the "milk cap" of ice cream, whether it collapses and shrinks at low temperatures, especially when there are temperature fluctuations, is also a core indicator of product quality.

[0085] In this regard, a temperature fluctuation experiment was conducted on the ice cream with milk cap texture of each embodiment and comparative example: the temperature was fluctuated in an environment of -12 to -18°C for 14 days to observe the shrinkage of the milk cap. The shrinkage of the ice cream with milk cap texture of each embodiment and comparative example is shown in Table 3.

[0086] Table 3

[0087] 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. A milk-covered ice cream composition, characterized in that: The fat content of the ice cream composition with milk-cover texture is 17%-23%, and its raw materials include oil and emulsifier; Wherein, the emulsifier includes mono- and di-glycerol fatty acid esters; in the oil raw material used to prepare the mono- and di-glycerol fatty acid esters, the content of unsaturated fatty acids is not less than 90%.

2. The ice cream composition with milk cap texture according to claim 1, characterized in that: The oil raw material used in the preparation of the mono- and di-glycerol fatty acid esters includes rapeseed oil; the content of rapeseed oil in the oil raw material used in the preparation of the mono- and di-glycerol fatty acid esters is not less than 90%.

3. The ice cream composition with milk cap texture according to claim 2, characterized in that: The oil raw material used in the preparation of the mono- and di-glycerol fatty acid esters is rapeseed oil, or rapeseed oil and palm oil in a mass ratio of (14-20):1; Preferably, the mass percentage of the emulsifier in the raw materials of the ice cream is 0.12%-0.15%.

4. The ice cream composition with milk cap texture according to any one of claims 1 to 3, characterized in that: The fats used in the raw materials of the ice cream composition with milk-cover texture include milk fat and vegetable oil; Preferably, the milk fat comprises at least one selected from anhydrous butter, butter, and light cream; And / or, the vegetable oil comprises at least one selected from coconut oil, soybean oil, peanut oil, olive oil, and linseed oil; preferably coconut oil; Preferably, the mass ratio of the milk fat to the vegetable oil is (1.2-2):1; Preferably, the mass percentage of fat in the raw materials of the ice cream is 15%-20%.

5. The ice cream composition with milk cap texture according to any one of claims 1 to 4, characterized in that: The raw materials of the ice cream composition include the following components in parts by weight: 6-14 parts of milk raw materials, 12-20 parts of sweeteners, 7-14 parts of milk fat, 5-10 parts of vegetable oils, 0.1-0.2 parts of emulsifiers, 0.1-0.3 parts of stabilizers, and 50-65 parts of water.

6. The ice cream composition with milk cap texture according to claim 5, characterized in that: The milk raw material includes at least one selected from raw cow milk and milk powder; And / or, the stabilizer includes at least one selected from locust bean gum, guar gum, carrageenan, and sodium alginate; Preferably, the stabilizer is locust bean gum and guar gum; More preferably, the mass ratio of locust bean gum to guar gum is (1-1.5):

1.

7. The method for preparing the ice cream composition with milk cap texture according to any one of claims 1 to 6, characterized in that: The method comprises: sterilizing the raw materials after mixing them, homogenizing the sterilized raw materials, and then aging and freezing them; Wherein, the homogenization pressure is 80-100 bar.

8. The preparation method according to claim 7, characterized in that: During the freezing process, the expansion rate of the ice cream is 30%-50%.

9. An ice cream, characterized in that: The ice cream comprises an ice cream body and a milk cap ice cream layer connected to the body and located above or below the body; The milk cap ice cream layer is the milk cap texture ice cream composition according to any one of claims 1 to 6 or is prepared from the milk cap texture ice cream composition according to any one of claims 1 to 6.

10. The ice cream according to claim 9, characterized in that The fat content of the ice cream body is 5%-12%; And / or, the volume ratio of the milk cap ice cream layer to the ice cream body is 1:(3-5).

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