Tea-flavored and flower-flavored ice cream and preparation method thereof

Abstract

The present application relates to the field of ice cream, and specifically discloses a tea-flavored and flower-flavored ice cream and a preparation method thereof; a tea-flavored and flower-flavored ice cream, comprising the following raw materials in parts by weight: 8-12 parts of white granulated sugar, 5-10 parts of whole milk powder, 5-10 parts of skimmed milk powder, 5-8 parts of coconut oil, 3-5 parts of maltodextrin, 1-5 parts of cream flavor powder, 10-20 parts of tea soup, and 30-40 parts of flower jam mixture; the tea soup is extracted from fresh tea leaves, and the flower jam mixture comprises the following raw materials in parts by weight: 8-12 parts of petals, 0.5-0.7 parts of salt, 0.3-0.4 parts of alum, 2-4 parts of acidulant, and 2-3 parts of white granulated sugar; the present application uses natural camellia raw materials instead of synthetic spices, and the prepared ice cream has a strong camellia aroma, a delicate taste, and good structural stability.

Description

Technical Field

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

[0002] As a frozen food, ice cream is loved by consumers for its delicate and cool taste and rich flavor. In recent years, it has changed from a traditional summer-cooling frozen drink to a healthy leisure food with rich ingredients, diverse flavors, and pursuit of health. The Chinese tea beverage market is showing a trend of diversification and personalization, and emerging tea-flavored and flower-flavored beverages are becoming more and more popular among young people. Tea contains catechins, caffeine, inositol, folic acid, pantothenic acid and other ingredients that can improve human health, and the flower fragrance can enhance the flavor of food. Consumers like to try new tea and flower flavors, and introducing new tea drinks into ice cream is also a market trend.

[0003] Currently, most ice creams on the market use synthetic flavors to achieve tea or floral aromas. However, as consumers' demands increase, synthetic flavored ice creams cannot meet people's requirements for "natural, nutritious, and healthy" food. At the same time, there is no ice cream with both tea and floral flavors on the market. Summary of the invention

[0004] In order to improve the shortcomings of existing tea-flavored and flower-flavored ice creams, the present application provides a tea-flavored and flower-flavored ice cream and a production method thereof.

[0005] In a first aspect, the present application provides a tea-flavored and flower-flavored ice cream, which adopts the following technical solution: A tea-flavored and flower-flavored ice cream comprises the following raw materials in parts by weight: 8-12 parts of white granulated sugar, 5-10 parts of whole milk powder, 5-10 parts of skimmed milk powder, 5-8 parts of coconut oil, 3-5 parts of maltodextrin, 1-5 parts of cream flavor powder, 10-20 parts of tea soup, and 30-40 parts of flower jam mixture; the tea soup is extracted from fresh tea leaves, and the flower jam mixture comprises the following raw materials in parts by weight: 8-12 parts of petals, 0.5-0.7 parts of salt, 0.3-0.4 parts of alum, 2-4 parts of acidulant, and 2-3 parts of white granulated sugar.

[0006] By adopting the above technical scheme, tea soup is extracted from tea leaves, and the original flavor and nutrients in the tea leaves are retained. By adding salt to the petals, the antiseptic effect is achieved, and the growth of bacteria is inhibited. The prepared flower sauce mixture has a rich, natural flower oil aroma. Alum can increase the appearance of the petals, has the effect of antiseptic and fixing pigments, reduces the discoloration of the petals during processing, and promotes the ice cream to have a more lasting floral flavor. By using natural raw materials instead of synthetic spices, a unique natural flavor can be given to ice cream, the natural floral and tea aroma of ice cream can be enhanced, and the taste of ice cream can be improved. Adding whole milk powder and skim milk powder to the ice cream raw materials can provide milk fat and protein, increase the consistency and stability of ice cream, and improve the taste of ice cream.

[0007] Coconut oil added to ice cream ingredients can form a network structure, making the ice cream texture more delicate and compact, providing a unique flavor for ice cream and enhancing its resistance to melting. Compared with other oils, coconut oil has a refreshing flavor and will not cover the camellia fragrance when added to ice cream, allowing the ice cream to maintain its natural camellia flavor and taste. Maltodextrin can increase the consistency of ice cream ingredients, slow down the growth rate of ice crystals in ice cream, and improve the resistance of ice cream to melting.

[0008] Preferably, the sour agent is one of plum brine and citric acid.

[0009] By adopting the above technical solution, plum brine and citric acid can provide a unique sweet and sour flavor for ice cream, enhance the taste of ice cream, and make the overall flavor of ice cream more harmonious. At the same time, plum brine can also keep the bright color of petals for a long time.

[0010] Preferably, the maltodextrin is further modified with acetate, and the modification method comprises the following specific steps: The maltodextrin is prepared into a maltodextrin solution, the maltodextrin solution is heated to 30-40°C, sodium hydroxide is added dropwise to adjust the pH of the maltodextrin solution to 8-9, and then acetate is added for mixed reaction to form a reaction solution, sodium hydroxide is used to maintain the pH of the reaction solution, and the acetate maltodextrin complex is obtained after spray drying, washing and drying.

[0011] By adopting the above technical solution, acetyl groups are introduced into maltodextrin through the reaction of acetate and maltodextrin, giving maltodextrin amphiphilic properties, and the modified maltodextrin has emulsifying activity, thereby improving the emulsification stability of maltodextrin. After maltodextrin is esterified with acetic anhydride, the introduction of acetyl groups isolates maltodextrin molecules, hinders molecular aggregation, reduces the coagulation of maltodextrin, and improves the freeze-thaw stability of maltodextrin and ice cream.

[0012] Preferably, the mass ratio of acetic anhydride to maltodextrin is (0.3-0.5):1.

[0013] Preferably, the ice cream raw material also includes 1-3 portions of dietary fiber.

[0014] By adopting the above technical solution, dietary fiber has good hydration performance and thickening effect, which can improve the nutritional value of ice cream, promote intestinal health, and slow down the rise of blood sugar. Dietary fiber can improve the consistency and taste of ice cream, control the formation of ice crystals, make the texture of ice cream more delicate, reduce oil-water separation, and improve the stability and taste of ice cream.

[0015] Preferably, the dietary fiber is at least one of apple fiber, oat fiber and soybean fiber.

[0016] Preferably, the dietary fiber is modified by biological enzymes, and the modification method comprises the following specific steps: The dietary fiber is mixed with water to form a dietary fiber mixed solution, which is heated to 40-60°C, the pH value of the dietary fiber mixed solution is adjusted to 4-5, biological enzymes are added for enzymolysis, and then the enzymes are inactivated in a boiling water bath, the temperature is lowered, and finally centrifuged, concentrated under reduced pressure, precipitated with alcohol, and centrifuged and dried to obtain biological enzyme-modified dietary fiber.

[0017] By adopting the above technical solution, the dietary fiber is treated with biological enzymes, which can decompose the dietary fiber into smaller molecules, increase the content of soluble dietary fiber, and make the dietary fiber have higher water holding capacity and swelling power, which can improve the expansion rate and taste of ice cream and enable ice cream to maintain good structural stability. Biological enzyme modification can reduce the crystallinity of dietary fiber, increase the surface pores and specific surface area of ​​dietary fiber, help the dispersion and emulsification of dietary fiber in ice cream, and improve the nutritional value and taste of ice cream.

[0018] Preferably, the biological enzyme is at least one of cellulase and xylanase.

[0019] In a second aspect, the present application provides a method for making tea-flavored flower-flavored ice cream, which adopts the following technical scheme: A method for making tea-flavored flower-flavored ice cream, comprising the following specific steps: dividing white sugar into two parts, removing the flower center and the receptacle in the petals in advance, mixing the treated petals with salt, alum, and an acidulant, removing the juice, first adding a part of the white sugar and stirring evenly, marinating for 3-4 days, and then adding the remaining white sugar to continue marinating to obtain a flower sauce mixture; Base tea soup is extracted from tea leaves, and white sugar, whole milk powder, skimmed milk powder, coconut oil, maltodextrin, cream flavor powder, tea soup and flower sauce mixture are mixed, sterilized, homogenized at 75-80°C and 18-23MPa, and then aged, puffed and frozen to obtain tea and flower flavor ice cream.

[0020] By adopting the technical scheme, the prepared ice cream has a strong tea and flower aroma and is rich in natural flavor and nutritional value.

[0021] Preferably, the total pickling time of the flower sauce mixture is 13-18 days.

[0022] By adopting the above technical solution, when the finished flower sauce is pickled for a certain period of time, it will have a strong flower oil aroma and bright color.

[0023] In summary, this application has the following beneficial effects: 1. Since the present application extracts tea soup from tea leaves, retains the original flavor and nutrients in the tea leaves, and the flower sauce mixture made from natural petals, salt, alum, acidulant and white sugar has a strong flower oil aroma. Combining the tea soup and flower sauce mixture with whole milk powder, skim milk powder, coconut oil and maltodextrin components can give the ice cream a natural tea aroma, and improve the taste and nutritional value of the ice cream.

[0024] 2. The present application improves the freeze-thaw stability of ice cream by modifying maltodextrin with acetate. By modifying dietary fiber with biological enzymes, the dietary fiber is decomposed into smaller molecules, the surface pores and specific surface area of ​​the dietary fiber are increased, and the dispersion and emulsification of the dietary fiber in ice cream are facilitated. DETAILED DESCRIPTION

[0025] The present application is further described in detail below with reference to the embodiments.

[0026] All raw materials in the examples are commercially available. Example

[0027] Example 1 This embodiment provides a tea-flavored and flower-flavored ice cream, comprising the following raw materials in parts by weight: 10 kg of white sugar, 8 kg of whole milk powder, 8 kg of skimmed milk powder, 7 kg of coconut oil, 4 kg of maltodextrin, 3 kg of cream flavor powder, 15 kg of tea soup, and 35 kg of flower sauce mixture. The flower sauce mixture comprises the following raw materials in parts by weight: 10 kg of jasmine petals, 0.6 kg of salt, 0.36 kg of alum, 3 kg of acidulant, 2.5 kg of white sugar, the acidulant is plum brine, and the cream flavor powder is purchased from Yuchang Food Technology Development Co., Ltd.

[0028] The method for making tea-flavored flower-flavored ice cream comprises the following specific steps: S1: Divide the white sugar into two parts, remove the center and receptacle of the petals in advance, mix the processed petals with salt, alum and acidulant, remove the juice, add one part of the white sugar and mix well, marinate for 3 days, then add the remaining white sugar and continue marinating, stirring for 15 minutes every day. After a total of 15 days of marination, a flower sauce mixture is obtained.

[0029] S2: Extract base tea soup from tea leaves, mix white sugar, whole milk powder, skimmed milk powder, coconut oil, maltodextrin, cream flavor powder, tea soup and flower sauce mixture, sterilize at 85°C, homogenize at 78°C and 20MPa, and then age at 4°C for 8h, finally puff and freeze to make tea and flower flavor ice cream.

[0030] Example 2 The difference between Example 2 and Example 1 is that the amount of white sugar used in the tea-flavored and flower-flavored ice cream raw materials is 8 kg, the amount of whole milk powder used is 5 kg, the amount of skimmed milk powder used is 10 kg, the amount of coconut oil used is 5 kg, the amount of maltodextrin used is 3 kg, the amount of cream flavor powder used is 1 kg, the amount of tea soup used is 10 kg, and the amount of flower sauce mixture used is 30 kg.

[0031] Example 3 The difference between Example 3 and Example 1 is that the amount of white sugar used in the tea-flavored and flower-flavored ice cream raw materials is 12 kg, the amount of whole milk powder used is 10 kg, the amount of skimmed milk powder used is 5 kg, the amount of coconut oil used is 8 kg, the amount of maltodextrin used is 5 kg, the amount of cream flavor powder used is 5 kg, the amount of tea soup used is 20 kg, and the amount of flower sauce mixture used is 40 kg.

[0032] Example 4 The difference between Example 4 and Example 1 is that the amount of petals used in the raw materials of the flower jam mixture is 8 kg, the amount of salt used is 0.5 kg, the amount of alum used is 0.4 kg, the amount of acidulant used is 2 kg, and the amount of white granulated sugar used is 2 kg.

[0033] Example 5 The difference between Example 5 and Example 1 is that the amount of petals used in the raw materials of the flower jam mixture is 12 kg, the amount of salt used is 0.7 kg, the amount of alum used is 0.3 kg, the amount of acidulant used is 4 kg, and the amount of white sugar used is 3 kg.

[0034] Example 6 The difference between Example 6 and Example 1 is that the acidulant in the raw materials of the flower jam mixture is citric acid.

[0035] Example 7 The difference between Example 7 and Example 1 is that the maltodextrin in the tea and flower flavor ice cream raw materials is modified with acetate.

[0036] The method for making tea-flavored flower-flavored ice cream comprises the following specific steps: S1: Divide the white sugar into two parts, remove the center and receptacle of the petals in advance, mix the processed petals with salt, alum and acidulant, remove the juice, add one part of the white sugar and mix well, marinate for 3 days, then add the remaining white sugar and continue marinating, stirring for 15 minutes every day. After a total of 15 days of marination, a flower sauce mixture is obtained.

[0037] S2: Mix maltodextrin and water to prepare a maltodextrin solution with a maltodextrin mass fraction of 50%, heat the maltodextrin solution to 35°C, add sodium hydroxide to adjust the pH of the maltodextrin solution to 8.5, then add acetate and mix for 3 hours, the mass ratio of acetic anhydride to maltodextrin is 0.4:1, form a reaction solution, use sodium hydroxide to maintain the pH of the reaction solution at 8.5, spray dry, wash with anhydrous ethanol, and obtain an acetate maltodextrin complex after drying.

[0038] S3: Extract base tea soup from tea leaves, mix white sugar, whole milk powder, skimmed milk powder, coconut oil, acetate maltodextrin complex, cream flavor powder, tea soup and flower sauce mixture, sterilize at 85°C, homogenize at 78°C and 20MPa, and then age at 4°C for 8h, finally puff and freeze to make tea and flower flavor ice cream.

[0039] Example 8 The difference between Example 8 and Example 7 is that the raw materials of the tea-flavor and flower-flavor ice cream also include 2 kg of dietary fiber, wherein the dietary fiber is oat fiber.

[0040] The method for making tea-flavored flower-flavored ice cream comprises the following specific steps: S1: Divide the white sugar into two parts, remove the center and receptacle of the petals in advance, mix the processed petals with salt, alum and acidulant, remove the juice, add one part of the white sugar and mix well, marinate for 3 days, then add the remaining white sugar and continue marinating, stirring for 15 minutes every day. After a total of 15 days of marination, a flower sauce mixture is obtained.

[0041] S2: Mix maltodextrin and water to prepare a maltodextrin solution with a maltodextrin mass fraction of 50%, heat the maltodextrin solution to 35°C, add sodium hydroxide to adjust the pH of the maltodextrin solution to 8.5, then add acetate and mix for 3 hours, the mass ratio of acetic anhydride to maltodextrin is 0.4:1, form a reaction solution, use sodium hydroxide to maintain the pH of the reaction solution at 8.5, spray dry, wash with anhydrous ethanol, and obtain an acetate maltodextrin complex after drying.

[0042] S3: Extract base tea soup from tea leaves, mix white sugar, whole milk powder, skimmed milk powder, dietary fiber, coconut oil, acetate maltodextrin complex, cream flavor powder, tea soup and flower sauce mixture, sterilize at 85°C, homogenize at 78°C and 20MPa, and then age at 4°C for 8h, finally puff and freeze to make tea and flower flavor ice cream.

[0043] Example 9 The difference between Example 9 and Example 8 is that the amount of dietary fiber used in the tea-flavor and flower-flavor ice cream raw materials is 1 kg.

[0044] Example 10 The difference between Example 10 and Example 8 is that the amount of dietary fiber used in the tea-flavor and flower-flavor ice cream raw materials is 3 kg.

[0045] Embodiment 11 The difference between Example 11 and Example 8 is that the dietary fiber in the raw materials of the tea-flavor and flower-flavor ice cream is modified by biological enzymes.

[0046] The method for making tea-flavored flower-flavored ice cream comprises the following specific steps: S1: Divide the white sugar into two parts, remove the center and receptacle of the petals in advance, mix the processed petals with salt, alum and acidulant, remove the juice, add one part of the white sugar and mix well, marinate for 3 days, then add the remaining white sugar and continue marinating, stirring for 15 minutes every day. After a total of 15 days of marination, a flower sauce mixture is obtained.

[0047] S2: Mix maltodextrin and water to prepare a maltodextrin solution with a maltodextrin mass fraction of 50%, heat the maltodextrin solution to 35°C, add sodium hydroxide to adjust the pH of the maltodextrin solution to 8.5, then add acetate and mix for 3 hours, the mass ratio of acetic anhydride to maltodextrin is 0.4:1, form a reaction solution, use sodium hydroxide to maintain the pH of the reaction solution at 8.5, spray dry, wash with anhydrous ethanol, and obtain an acetate maltodextrin complex after drying.

[0048] S3: Mix dietary fiber with water in a mass ratio of 1:5 to form a dietary fiber mixture, heat to 50°C, use lactic acid to adjust the pH of the dietary fiber mixture to 4.5, add biological enzymes for enzymatic hydrolysis for 60 minutes, and the mass ratio of biological enzymes to dietary fiber is 1:30. Then, inactivate the enzyme in a boiling water bath, cool, centrifuge at 4000r / min for 15 minutes, collect the supernatant, concentrate under vacuum, use ethanol for alcohol precipitation at 4°C for 10 hours, and centrifuge and dry the precipitate to obtain biological enzyme modified dietary fiber.

[0049] S4: Extract base tea soup from tea leaves, mix white sugar, whole milk powder, skimmed milk powder, enzyme-modified dietary fiber, coconut oil, acetate maltodextrin complex, cream flavor powder, tea soup and flower sauce mixture, sterilize at 85°C, homogenize at 78°C and 20MPa, and then age at 4°C for 8h, finally puff and freeze to make tea and flower flavor ice cream.

[0050] Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that an equal amount of jasmine essence is used in the raw materials of the tea-flavored and flower-flavored ice cream instead of the flower jam mixture.

[0051] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that an equal amount of palm oil is used in the raw material of the tea-flavored and flower-flavored ice cream instead of coconut oil.

[0052] Performance testing According to the tea and flower flavor ice cream provided in Examples 1-11 and Comparative Examples 1-2 of the present application, the following performance tests were performed, and the specific test results are shown in Table 1.

[0053] Detection Methods 1. Determination of expansion rate In the method for making tea-flavored and flower-flavored ice cream of the present application, the initial weight of the tea-flavored and flower-flavored ice cream after aging at 4° C. for 8 hours and the final weight of the ice cream after puffing are recorded to calculate the expansion rate. Expansion rate = (final weight - initial weight) / final weight * 100%.

[0054] 2. Melting rate Place the cupped ice cream upside down on a beaker with a 60-mesh sieve, place it in a closed environment, and melt it at an ambient temperature of 15°C for 2.5 hours. The melting rate = weight of melted liquid / initial weight of ice cream. Test ten samples and take the average melting rate.

[0055] 3. Physical and chemical indicators and sensory evaluation According to the standard of GB28050-2011 National Food Safety Standard, the tea and flower flavor ice cream prepared by the present application was tested for physical and chemical indicators. A sensory evaluation panel of 20 people was formed to evaluate and score the shape, smell, taste and texture of the ice cream, with a full score of 10 and the average score was taken.

[0056] Table 1: Performance test results data table It can be seen from the performance test results that the tea-flavored and flower-flavored ice cream prepared in the present application has natural tea and flower aromas, good taste and rich natural fragrance, and the structure of the ice cream is stable and the shape is complete.

[0057] It can be seen from Example 7 that the structural stability and melting resistance of ice cream can be significantly improved by modifying maltodextrin with acetate. It can be seen from Example 11 that the melting resistance and expansion rate of ice cream are further improved by modifying dietary fiber with biological enzymes, and the ice cream has good structural stability.

[0058] By comparing Comparative Examples 1-2 with Example 1, it can be seen that in Comparative Example 1, flavoring is used instead of the flower sauce mixture prepared in the present application, and the prepared ice cream has a rough structure and large ice crystals, and the taste of consumers is poor after consumption. In Comparative Example 2, other oils are used instead of coconut oil, which will also affect the tea aroma and flower aroma of the ice cream, and also affect the structural stability of the ice cream.

[0059] 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, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A tea-flavored and flower-flavored ice cream, characterized in that: The invention comprises the following raw materials in parts by weight: 8-12 parts of white granulated sugar, 5-10 parts of whole milk powder, 5-10 parts of skimmed milk powder, 5-8 parts of coconut oil, 3-5 parts of maltodextrin, 1-5 parts of cream flavor powder, 10-20 parts of tea soup and 30-40 parts of flower jam mixture; the tea soup is extracted from fresh tea leaves, and the flower jam mixture comprises the following raw materials in parts by weight: 8-12 parts of petals, 0.5-0.7 parts of salt, 0.3-0.4 parts of alum, 2-4 parts of acidulant and 2-3 parts of white granulated sugar.

2. The tea-flavored and flower-flavored ice cream according to claim 1, characterized in that: The acidulant is one of plum brine and citric acid.

3. The tea-flavored and flower-flavored ice cream according to claim 1, characterized in that: The maltodextrin is also modified with acetate, and the modification method comprises the following specific steps: The maltodextrin is prepared into a maltodextrin solution, the maltodextrin solution is heated to 30-40°C, sodium hydroxide is added dropwise to adjust the pH of the maltodextrin solution to 8-9, and then acetate is added for mixed reaction to form a reaction solution, sodium hydroxide is used to maintain the pH of the reaction solution, and the acetate maltodextrin complex is obtained after spray drying, washing and drying.

4. The tea-flavored and flower-flavored ice cream according to claim 3, characterized in that: The mass ratio of the acetic anhydride to maltodextrin is (0.3-0.5):

1.

5. The tea-flavored and flower-flavored ice cream according to claim 1, characterized in that: The ice cream raw materials also include 1-3 portions of dietary fiber.

6. The tea-flavored and flower-flavored ice cream according to claim 5, characterized in that: The dietary fiber is at least one of apple fiber, oat fiber and soybean fiber.

7. The tea-flavored and flower-flavored ice cream according to claim 6, characterized in that: The dietary fiber is modified by biological enzymes, and the modification method comprises the following specific steps: The dietary fiber is mixed with water to form a dietary fiber mixed solution, which is heated to 40-60°C, the pH value of the dietary fiber mixed solution is adjusted to 4-5, biological enzymes are added for enzymolysis, and then the enzymes are inactivated in a boiling water bath, the temperature is lowered, and finally centrifuged, concentrated under reduced pressure, precipitated with alcohol, and centrifuged and dried to obtain biological enzyme-modified dietary fiber.

8. The tea-flavored and flower-flavored ice cream according to claim 7, characterized in that: The biological enzyme is at least one of cellulase and xylanase.

9. A method for making tea-flavored and flower-flavored ice cream according to any one of claims 1 to 8, characterized in that: The specific steps include: Divide the white sugar into two parts, remove the center and receptacle of the petals in advance, mix the processed petals with salt, alum and acidulant, remove the juice, add one part of the white sugar and stir evenly, marinate for 3-4 days, then add the remaining white sugar and continue marinating to obtain a flower sauce mixture; Base tea soup is extracted from tea leaves, and white sugar, whole milk powder, skimmed milk powder, coconut oil, maltodextrin, cream flavor powder, tea soup and flower sauce mixture are mixed, sterilized, homogenized at 75-80°C and 18-23MPa, and then aged, puffed and frozen to obtain tea and flower flavor ice cream.

10. The method for making tea-flavored and flower-flavored ice cream according to claim 9, characterized in that: The total pickling time of the flower sauce mixture is 13-18 days.

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