Fruit ice cream and preparation method thereof

Abstract

The invention relates to the field of ice cream, and particularly discloses fruit ice cream and a making method thereof. The fruit ice cream comprises the following raw materials in parts by weight: 100-120 parts of white granulated sugar, 2-3 parts of an emulsifier, 20-30 parts of fruit juice, 5-8 parts of a dairy product, 1-3 parts of a thickener, 1-3 parts of a stabilizer and 300-400 parts of water. The acidity of the fruit juice is 3.5-6, the sweetness of the fruit juice is 8-12, and the fruit juice is extracted from fresh fruits; the fruit ice cream prepared by the invention selects the fruit juice with the acidity of 3.5-6 and the sweetness of 8-12, and the fruit juice is extracted from fresh fruits, so that the moderate sourness and sweetness of the ice cream are ensured, and the reduction of the fruit flavor is ensured.

Description

Technical Field

[0001] The present application relates to the field of ice cream, and in particular to a fruit ice cream and a production method thereof. Background Art

[0002] Ice cream is loved by consumers for its delicate and cool taste. In recent years, it has changed from a traditional summer-cooling frozen drink to a leisure food with rich ingredients, diverse flavors, and the pursuit of health, pleasure, and high-quality lifestyle. In recent years, affected by consumption upgrades, consumers have higher and higher requirements for products, especially for product quality and health, which is especially reflected in the growing demand for high-end ingredients. Fruit-flavored products are increasingly popular among the people because of the multiple factors of the fruit itself, which are natural, healthy, fresh, and nutritious.

[0003] In order to occupy the market, many domestic ice cream giants rely on price wars to grab sales, and many ordinary ice cream brands have problems with homogeneity. The existing fruit-flavored ice cream products all get their sweetness from added sugar and contain fat, which cannot meet the needs of natural health. Summary of the invention

[0004] In order to improve the deficiencies of existing fruit ice cream, the present application provides a fruit ice cream and a production method thereof.

[0005] In a first aspect, the present application provides a fruit ice cream, which adopts the following technical solution: A fruit ice cream comprises the following raw materials in parts by weight: 100-120 parts of white sugar, 2-3 parts of emulsifier, 20-30 parts of fruit juice, 5-8 parts of dairy products, 1-3 parts of thickener, 1-3 parts of stabilizer and 300-400 parts of water; the acidity of the fruit juice is 3.5-6, the sweetness of the fruit juice is 8-12, and the fruit juice is extracted from fresh fruit.

[0006] By adopting the above technical solution, during the selection of juice, juice with an acidity of 3.5-6 and a sweetness of 8-12 is selected, ensuring the balanced taste of the ice cream, with moderate sweetness and sourness, neither too sweet nor too sour. Juice is extracted from fresh fruits, and while maintaining the original taste, the restoration of fruit flavor is guaranteed to the greatest extent, satisfying consumers' pursuit of healthy and natural food. Adding an appropriate amount of dairy products can give ice cream rich milk fat and milk solids, which can improve the taste of ice cream, provide milk and cream aroma to ice cream, and enhance the flavor and aroma of ice cream.

[0007] Preferably, the fruit juice includes one of watermelon juice, citrus juice, blueberry juice, mango juice and strawberry juice.

[0008] Preferably, the acidity of the watermelon juice is 5-6, the acidity of the citrus juice is 3.5-4, and the sweetness of the citrus juice is 10-12.

[0009] By adopting the above technical solution and selecting watermelon juice and citrus juice with appropriate acidity, the fruit flavor can be maximized, and the ice cream can have a better taste and a more balanced sweetness to meet the needs of consumers.

[0010] Preferably, the thickener is at least one of xanthan gum and sodium carboxymethyl cellulose, and the stabilizer is at least one of sodium alginate, guar gum and locust bean gum.

[0011] By adopting the above technical scheme, adding an appropriate amount of xanthan gum and sodium carboxymethyl cellulose to the raw materials of fruit ice cream can, through the action of intermolecular, convert the free water in the ice cream system into bound water, reduce the free flowability, increase the viscosity of the ice cream sauce, increase the expansion rate, make the ice cream texture more delicate and smooth, improve the stability and melting resistance of fruit ice cream, and extend the shelf life of ice cream. Sodium alginate, guar gum, and locust bean gum as stabilizers can enhance the structural stability of ice cream, reduce the recrystallization of water in the ice cream system, reduce the stratification and water precipitation of ice cream during freezing and thawing, and maintain the shape and taste of ice cream. At the same time, sodium alginate has good melting resistance, is not easy to shrink due to water loss, can stabilize the bubbles in ice cream, make the bubbles not easy to be destroyed, and improve the melting resistance of ice cream.

[0012] Preferably, the mass ratio of the sodium alginate, guar gum and locust bean gum is 1:(0.5-0.8):(1-2).

[0013] Preferably, the emulsifier is at least one of soybean lecithin, soybean protein isolate and whey protein.

[0014] By adopting the above technical scheme, soy lecithin, soy protein isolate and whey protein are natural emulsifiers, which can improve the emulsification stability of ice cream, improve the taste of ice cream, make ice cream more delicate and smooth, reduce the formation of ice crystals, and improve the taste of ice cream. Soy protein isolate and whey protein are rich in high-quality protein, which can increase the nutritional value of ice cream. Soy lecithin can replace interfacial protein, promote fat instability, and enhance the melting resistance of ice cream. Whey protein has both hydrophobic groups and hydrophilic groups, and can be well dissolved in water. Through the intramolecular and intermolecular interactions of whey protein, the viscosity of the ice cream mixture can be enhanced, making the ice cream not easy to melt.

[0015] Preferably, the whey protein is modified by glycosylation.

[0016] By adopting the above technical scheme, glycosylation modification can enhance the antioxidant activity of whey protein. Adding it to ice cream raw materials can make the ice cream more delicate and smooth, reduce the formation of ice crystals, promote better combination of water phase and oil phase, reduce stratification, and maintain better uniformity and stability of ice cream.

[0017] Preferably, the modification method comprises the following specific steps: mixing flaxseed gum and whey protein to form a reaction solution, adjusting the pH of the reaction solution to be alkaline, heating the reaction solution to 90-100° C. to react, and obtaining modified whey protein.

[0018] By adopting the above technical scheme, flaxseed gum and whey protein can form a covalent bond after the reaction, remove free radicals, improve the antioxidant capacity of whey protein, improve the structural stability of ice cream, reduce the stratification and water separation of ice cream during freezing and thawing, and improve the emulsification stability of ice cream. Flaxseed gum is rich in Omega-3 fatty acids, and after combining with whey protein, it can increase the nutritional value of ice cream.

[0019] In a second aspect, the present application provides a method for making fruit ice cream, which adopts the following technical solution: A method for making fruit ice cream comprises the following specific steps: washing, peeling, pitting and cutting fresh fruits in advance, and blending to form juice; mixing white sugar, emulsifier, dairy products, thickener, stabilizer and water, sterilizing at 80-90 DEG C, homogenizing at 75-80 DEG C and 10-15MPa to form a mixture, adding the juice to the mixture at low temperature, and finally freezing the finished product to make the fruit ice cream.

[0020] By adopting the above technical solution and using natural juice extracted from fresh fruits, the flavor of the fruits can be guaranteed and restored to the maximum extent, so that the prepared ice cream has a better taste and a more balanced sweetness.

[0021] Preferably, the low temperature is 3-5°C.

[0022] In summary, this application has the following beneficial effects: 1. Since the present application selects juice with an acidity of 3.5-6 and a sweetness of 8-12, the taste of the ice cream is balanced, with moderate sourness and sweetness. The juice is extracted from fresh fruits, ensuring the restoration of the fruit flavor.

[0023] 2. In the present application, appropriate amounts of xanthan gum and sodium carboxymethyl cellulose are added to the raw materials of fruit ice cream as thickeners to increase the viscosity of the ice cream sauce, increase the expansion rate, and improve the stability and melting resistance of the fruit ice cream. Sodium alginate, guar gum, and locust bean gum are used as stabilizers to improve the structural stability of the ice cream, reduce the stratification and water separation of the ice cream during the freezing and thawing process, and maintain the shape of the ice cream. DETAILED DESCRIPTION

[0024] The present application is further described in detail below with reference to the embodiments.

[0025] All raw materials in the examples are commercially available. Example

[0026] Example 1 This embodiment provides a fruit ice cream, comprising the following raw materials in parts by weight: 110 g of white sugar, 2.5 g of emulsifier, 25 g of fruit juice, 7 g of dairy product, 2 g of thickener, 2 g of stabilizer, and 350 g of water, wherein the emulsifier is soybean lecithin, the fruit juice is watermelon juice with an acidity of 5-6, the dairy product is a mixture of whole milk powder and skimmed milk powder, the mass ratio of whole milk powder to skimmed milk powder is 1:1, the thickener is sodium carboxymethyl cellulose, and the stabilizer is sodium alginate.

[0027] The method for making fruit ice cream comprises the following specific steps: The watermelon with an acidity of 5-6 is washed, peeled, cored and cut into pieces in advance, and blended to form juice; white sugar, emulsifier, dairy products, thickener, stabilizer and water are mixed, sterilized at 85°C, homogenized at 78°C and 13MPa to form a mixture, the juice is added to the mixture at 4°C, and finally the product is frozen to make fruit ice cream.

[0028] Example 2 The difference between Example 2 and Example 1 is that the amount of white sugar used in the fruit ice cream raw materials is 100g, the amount of emulsifier used is 2g, the amount of fruit juice used is 30g, the amount of dairy products used is 5g, the amount of thickener used is 3g, the amount of stabilizer used is 1g, and the amount of water used is 300g.

[0029] Example 3 The difference between Example 3 and Example 1 is that the amount of white sugar used in the fruit ice cream raw materials is 120g, the amount of emulsifier used is 3g, the amount of fruit juice used is 20g, the amount of dairy products used is 8g, the amount of thickener used is 1g, the amount of stabilizer used is 3g, and the amount of water used is 400g.

[0030] Example 4 The difference between Example 4 and Example 1 is that the fruit juice in the fruit ice cream raw material is citrus juice with an acidity of 3.5-4 and a sweetness of 10-12.

[0031] The method for making fruit ice cream comprises the following specific steps: The citrus fruits with an acidity of 3.5-4 and a sweetness of 10-12 are washed, peeled, pitted and cut into pieces in advance, and blended to form juice; white sugar, emulsifier, dairy products, thickener, stabilizer and water are mixed, sterilized at 85°C, homogenized at 78°C and 13MPa to form a mixture, the juice is added to the mixture at 4°C, and finally the finished product is frozen to make fruit ice cream.

[0032] Example 5 The difference between Example 5 and Example 1 is that the thickener in the fruit ice cream raw material is a mixture of xanthan gum and sodium carboxymethyl cellulose, wherein the mass ratio of xanthan gum to sodium carboxymethyl cellulose is 1:1.

[0033] The method for making fruit ice cream comprises the following specific steps: The watermelon with an acidity of 5-6 is washed, peeled, cored and cut into pieces in advance, and blended to form juice; xanthan gum and sodium carboxymethyl cellulose are mixed and stirred evenly to form a thickener; white sugar, an emulsifier, a dairy product, a thickener, a stabilizer and water are mixed, sterilized at 85°C, homogenized at 78°C and 13MPa to form a mixture; the juice is added to the mixture at 4°C, and finally the finished product is frozen to make fruit ice cream.

[0034] Example 6 The difference between Example 6 and Example 5 is that the stabilizer in the fruit ice cream raw material is a mixture of sodium alginate, guar gum and locust bean gum, wherein the mass ratio of sodium alginate, guar gum and locust bean gum is 1:0.7:1.5.

[0035] The method for making fruit ice cream comprises the following specific steps: The watermelon with an acidity of 5-6 is washed, peeled, cored and cut into pieces in advance, and then blended to form juice; xanthan gum and sodium carboxymethyl cellulose are mixed and stirred evenly to form a thickener; sodium alginate, guar gum and locust bean gum are mixed and stirred evenly to form a stabilizer; white sugar, an emulsifier, a dairy product, a thickener, a stabilizer and water are mixed, sterilized at 85°C, homogenized at 78°C and 13MPa to form a mixture; the juice is added to the mixture at 4°C; and finally the finished product is frozen to make fruit ice cream.

[0036] Example 7 The difference between Example 7 and Example 6 is that the emulsifier in the fruit ice cream raw material is a mixture of soy protein isolate and whey protein, wherein the mass ratio of the soy protein isolate to the whey protein is 1:1.

[0037] The method for making fruit ice cream comprises the following specific steps: Wash, peel, core and cut watermelons with an acidity of 5-6 in advance, and blend them to form juice; mix xanthan gum and sodium carboxymethyl cellulose, stir evenly to form a thickener; mix sodium alginate, guar gum and locust bean gum, stir evenly to form a stabilizer; mix soy protein isolate and whey protein, stir evenly to form an emulsifier; then mix white sugar, emulsifier, dairy products, thickener, stabilizer and water, sterilize at 85°C, homogenize at 78°C and 13MPa to form a mixture; add the juice to the mixture at 4°C; finally freeze the finished product to make fruit ice cream.

[0038] Example 8 The difference between Example 8 and Example 7 is that the whey protein in the fruit ice cream raw material is modified by glycosylation.

[0039] The method for making fruit ice cream comprises the following specific steps: S1: Mix whey protein with glucose and water in a mass ratio of 1:0.5:5 to form a reaction solution, adjust the pH of the reaction solution to 11 with sodium hydroxide, heat to 95°C and add glycerol in a mass ratio of glycerol to whey protein of 0.2:1, stir evenly and react for 60 minutes to obtain modified whey protein.

[0040] S2: Wash, peel, core and cut watermelons with an acidity of 5-6 in advance, and blend them to form juice; mix xanthan gum and sodium carboxymethyl cellulose, stir evenly to form a thickener, mix sodium alginate, guar gum and locust bean gum, stir evenly to form a stabilizer, mix soy protein isolate and modified whey protein, stir evenly to form an emulsifier, then mix white sugar, emulsifier, dairy products, thickener, stabilizer and water, sterilize at 85°C, homogenize at 78°C and 13MPa to form a mixture, add the juice to the mixture at 4°C, and finally freeze the finished product to make fruit ice cream.

[0041] Example 9 The difference between Example 9 and Example 8 is that the whey protein in the fruit ice cream raw material is modified by glycosylation of flaxseed gum.

[0042] The method for making fruit ice cream comprises the following specific steps: S1: Mix whey protein with flaxseed gum and water in a mass ratio of whey protein to glucose and water of 1:0.5:5 to form a reaction solution, adjust the pH of the reaction solution to 11 with sodium hydroxide, heat to 95°C and add glycerol in a mass ratio of glycerol to whey protein of 0.2:1, stir evenly and react for 60 minutes, immediately cool to room temperature in ice water after the reaction, centrifuge at 1000 r / min for 5 minutes, take the supernatant, filter and freeze-dry to obtain modified whey protein.

[0043] S2: Wash, peel, core and cut watermelons with an acidity of 5-6 in advance, and blend them to form juice; mix xanthan gum and sodium carboxymethyl cellulose, stir evenly to form a thickener, mix sodium alginate, guar gum and locust bean gum, stir evenly to form a stabilizer, mix soy protein isolate and modified whey protein, stir evenly to form an emulsifier, then mix white sugar, emulsifier, dairy products, thickener, stabilizer and water, sterilize at 85°C, homogenize at 78°C and 13MPa to form a mixture, add the juice to the mixture at 4°C, and finally freeze the finished product to make fruit ice cream.

[0044] Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that a mixture of equal amounts of watermelon flavor and maltose syrup is used instead of fruit juice in the fruit ice cream raw materials, wherein the mass ratio of the watermelon flavor to the maltose syrup is 1:1.

[0045] The method for making fruit ice cream comprises the following specific steps: White sugar, watermelon flavor, maltose syrup, emulsifier, dairy products, thickener, stabilizer and water are mixed in advance, sterilized at 85°C, homogenized at 78°C and 13MPa to form a mixture, fruit juice is added to the mixture at 4°C, and finally the finished product is frozen to make fruit ice cream.

[0046] Performance testing The following performance tests were performed on the fruit ice cream provided in Examples 1-9 and Comparative Example 1 of the present application. The specific test results are shown in Table 1.

[0047] Detection Methods 1. Taste The fruit ice cream prepared in the present application was scored by 10 inspectors for taste, and finally the quality was determined by the average score. The scoring rule was 0-10 points, 0-2 points were considered poor, 3-5 points were considered fair, 6-8 points were considered good, and 9-10 points were considered excellent. The evaluation content included: creamy taste, ice crystal feeling, smoothness, preference and flavor release.

[0048] 2. Stability The fruit ice cream prepared in the present application was stored in a cold storage at -18°C for 5, 10, 20, 30, 45 and 60 days, and the appearance and taste of the ice cream were tested to determine whether there was any abnormality in order to determine the storage stability of the fruit ice cream.

[0049] 3. Melt resistance The fruit ice cream prepared in the present application was placed on a beaker with a 60-mesh sieve, placed in a closed environment, and melted for 2.5 hours at an ambient temperature of 15°C. The melting rate = the weight of the melted liquid / the initial weight of the ice cream. Ten samples were tested and the melting rate was averaged.

[0050] Table 1: Performance test results data table It can be seen from the performance test results that the fruit ice cream prepared in the present application maintains the original taste while ensuring the restoration of the product flavor to the greatest extent, giving the ice cream a better taste and a more balanced sweetness. The prepared ice cream is natural, healthy, sweet and not greasy.

[0051] By comparing Examples 5-7 with Example 1, it can be seen that the fruit ice cream prepared in Example 7 has a richer taste, better melting resistance, and a more stable structure. By comparing Examples 8-9 with Example 1, it can be seen that the whey protein is modified in Examples 8-9, and the fruit ice cream prepared has a more stable structure, is more delicate and smooth, and the fruit ice cream prepared in Example 9 has a richer taste.

[0052] By comparing Comparative Example 1 with Example 1, it can be seen that in Comparative Example 1, a combination of fruit flavor additives and sweeteners is used instead of natural fruit juice, and the prepared fruit ice cream has a significant difference in taste and loses the original fruit flavor.

[0053] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed. However, as long as it is within the scope of the claims of the present application, it shall be protected by the patent law.

Claims

1. A fruit ice cream, characterized in that: The invention comprises the following raw materials in parts by weight: 100-120 parts of white sugar, 2-3 parts of emulsifier, 20-30 parts of fruit juice, 5-8 parts of dairy products, 1-3 parts of thickener, 1-3 parts of stabilizer and 300-400 parts of water; the acidity of the fruit juice is 3.5-6, the sweetness of the fruit juice is 8-12, and the fruit juice is extracted from fresh fruit.

2. The fruit ice cream according to claim 1, characterized in that: The fruit juice comprises one of watermelon juice, citrus juice, blueberry juice, mango juice and strawberry juice.

3. The fruit ice cream according to claim 1, characterized in that: The acidity of the watermelon juice is 5-6, the acidity of the citrus juice is 3.5-4, and the sweetness of the citrus juice is 10-12.

4. The fruit ice cream according to claim 1, characterized in that: The thickener is at least one of xanthan gum and sodium carboxymethyl cellulose, and the stabilizer is at least one of sodium alginate, guar gum and locust bean gum.

5. The fruit ice cream according to claim 4, characterized in that: The mass ratio of the sodium alginate, guar gum and locust bean gum is 1:(0.5-0.8):(1-2).

6. The fruit ice cream according to claim 1, characterized in that: The emulsifier is at least one of soybean lecithin, soybean protein isolate and whey protein.

7. The fruit ice cream according to claim 6, characterized in that: The whey protein is modified by glycosylation.

8. The fruit ice cream according to claim 7, characterized in that: The modification method comprises the following specific steps: mixing flaxseed gum and whey protein to form a reaction solution, adjusting the pH of the reaction solution to be alkaline, heating the reaction solution to 90-100° C. for reaction, and obtaining modified whey protein.

9. A method for making fruit ice cream according to any one of claims 1 to 8, characterized in that: The method comprises the following specific steps: washing, peeling, core removing and cutting fresh fruits in advance, blending and chopping to form juice; mixing white sugar, emulsifier, dairy products, thickener, stabilizer and water, sterilizing at 80-90 DEG C, homogenizing at 75-80 DEG C and 10-15MPa to form a mixture, adding the juice to the mixture at low temperature, and finally freezing the finished product to make fruit ice cream.

10. The method for making fruit ice cream according to claim 9, characterized in that: The low temperature is 3-5°C.

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