Durian ice cream and preparation method thereof

Abstract

The invention discloses durian ice cream and a preparation method thereof. The durian ice cream is prepared from the following raw materials in parts by weight: 52 to 58 parts of white granulated sugar, 13 to 17 parts of malt syrup, 18 to 22 parts of coconut oil, 48 to 52 parts of whole milk powder, 35 to 40 parts of single cream, 0.085 part of carotene, 47 to 52 parts of durian pulp, 18 to 22 parts of durian powder, 1.4 to 1.6 parts of guar gum, 0.4 to 0.6 part of CMC, 0.9 to 1.1 parts of locust bean gum, 0.45 to 0.55 part of glyceryl monostearate and 730 to 770 parts of drinking water. According to the preparation method of the durian ice cream, an HPP sterilization technology is innovatively applied to an ice cream process; the mouth feel of the finished durian ice cream is greatly improved, and the durian ice cream is finer and smoother; meanwhile, the ice cream is softer and better to bite. The durian ice cream containing pure durian pulp without durian essence is developed and produced domestically for the first time, consumers can eat delicious ice cream, the ice cream and durian industry are well demonstrated and guided, and the development of the industry is guided.

Description

Technical Field

[0001] The invention relates to the field of ice cream, in particular to durian ice cream and a preparation method thereof. Background Art

[0002] Pre-packaged ice cream sold on the market has very high requirements for microorganisms. Ice cream is a cold-processed product and a high-nutrition product. It is very easy to have excessive microorganisms during the production process. The country is very strict in the random inspection of ice cream, and a large number of ice creams fail the random inspection every year. Durian is known as the king of fruits and has a dominant flavor, but it has two defects. The first is that it is an edible agricultural and sideline product, and the production process cannot be controlled. The microbial detection of commercially available durian pulp is countless. The second defect is that durian cannot be sterilized at high temperature. After high temperature, the durian fragrance will disappear and generate a sour and smelly smell like bad sweet potatoes. The traditional ice cream production process is batching, pasteurization, homogenization, aging, and aeration. In order to ensure that the product is qualified for microorganisms, durian pulp must be added in the front batching. In this way, the durian pulp has almost no fragrance after high-temperature cooking, so adding durian pulp has little effect. Domestic ice cream factories almost never add durian pulp, but add durian flavoring. Strictly speaking, the product can only be called durian flavored ice cream, not durian ice cream. Domestic durian flavors have not been well made. The reason is that durian was developed later than other fruits and has been studied for a shorter time than strawberries and apples. The overbearing durian flavor makes it impossible to produce other products on the same line for many working days. Therefore, the willingness to develop durian flavors is not strong, and the durian flavor tastes very bad. Domestic durian flavored ice cream is hard to swallow.

[0003] Therefore, those skilled in the art provide a durian ice cream and a preparation method thereof to solve the problems raised in the above background technology. Summary of the invention

[0004] The object of the present invention is to provide a durian ice cream and a preparation method thereof, so as to solve the problems raised in the above background technology.

[0005] To achieve the above object, the present invention provides the following technical solutions: The durian ice cream is prepared from the following raw materials in parts by weight: 52-58 parts of white sugar, 13-17 parts of maltose syrup, 18-22 parts of coconut oil, 48-52 parts of whole milk powder, 35-40 parts of light cream, 0.085 parts of carotene, 47-52 parts of durian pulp, 18-22 parts of durian powder, 1.4-1.6 parts of guar gum, 0.4-0.6 parts of CMC, 0.9-1.1 parts of locust bean gum, 0.45-0.55 parts of glyceryl monostearate and 730-770 parts of drinking water.

[0006] Preparation method of durian ice cream, Step 1: Remove the core of the durian pulp and pass it through a colloid mill. Adjust the colloid mill to the finest setting so that the ground material can pass through a 40-mesh sieve. Step 2: The durian pulp obtained in the first step is sterilized by HPP, using 600 MPa and high pressure for three times, with the time being 180S+180S+180S respectively; the durian pulp required in the raw material is obtained; Step 3: weigh the other raw materials except durian pulp by weight, and perform homogenization and shearing to obtain a mixed slurry; homogenize and shear for 15 minutes, and then pass through a plate pasteurization for 15 seconds, and the temperature of the mixed slurry is not less than 90°C; Step 4: homogenize the mixed slurry at a pressure of 15MPa, then cool it to 5°C and pump it into an aging tank for 10 hours; Step 5: weigh 50 parts by weight of the durian pulp obtained in the second step, add it into the mixed slurry, stir it evenly with a blender, and homogenize it again with 15 MPa to obtain ice cream slurry; Step 6: The homogenized ice cream slurry is passed through a freezing machine and puffed with an expansion rate of 20%. It is then poured into a mold and passed through a -40℃ quick-freezing tunnel. The time and rotation speed are adjusted to ensure that the ice cream is frozen for ≥2 hours, and finally durian ice cream is obtained.

[0007] As a further solution of the present invention: HPP sterilization technology is used to sterilize durian pulp. The standard requires that the total colony count of the pulp is ≤1000 cfu / g and the coliform group is ≤10 cfu / g. The coliform group is detected in accordance with GB 4789.3, and the total colony count is detected in accordance with GB 4789.2. According to the standard, no coliform group is detected in the raw materials, and the total colony counts are 100 cfu / g, 300 cfu / g, 200 cfu / g, 160 cfu / g, and 100 cfu / g, respectively, to ensure the cleanliness of the raw materials themselves.

[0008] As a further solution of the present invention: durian pulp is added in the fifth step, and a stirring process is added; and the mixed slurry is aged and then the durian pulp that has been thawed for 2 hours is stirred and homogenized.

[0009] As a further solution of the present invention: in the first step, the durian pulp is passed through a colloid mill to completely grind the fibers inside the durian pulp so that they can completely pass through a 40-mesh sieve, thereby solving the problem that the long fibers contained in the durian pulp added at the back end are easy to get stuck in the whipping head of the freezing machine.

[0010] Compared with the prior art, the present invention has the following beneficial effects: 1. The durian ice cream preparation method of the present application innovatively applies HPP sterilization technology to the ice cream process; the taste of the finished durian ice cream is greatly improved and smoother; no ice crystals or ice residues appear after the temperature changes. At the same time, the ice cream is softer and easier to bite. At the same time, the amount of locust bean gum is increased to increase the solubility, avoiding the risk of the ice cream melting easily due to the lower freezing point after the amount of sugar and oil is increased.

[0011] 2. This application is the first domestic research and development to mass-produce durian ice cream that does not contain durian flavor and pure durian pulp. It solves the market gap and technical difficulties that durian ice cream can only be made by adding durian flavor and cannot rely on durian pulp to make ice cream. It overcomes the technical difficulties in the durian ice cream process and innovatively begins to use pure pulp to make durian ice cream, allowing consumers to eat delicious ice cream. It has a good demonstration and guiding role in the ice cream and durian industries, and leads the development of the durian ice cream industry and market. DETAILED DESCRIPTION

[0012] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only 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.

[0013] In an embodiment of the present invention, a durian ice cream and a preparation method thereof are provided. The invention is prepared from the following raw materials in parts by weight: 52-58 parts of white sugar, 13-17 parts of maltose syrup, 18-22 parts of coconut oil, 48-52 parts of whole milk powder, 35-40 parts of light cream, 0.085 parts of carotene, 47-52 parts of durian pulp, 18-22 parts of durian powder, 1.4-1.6 parts of guar gum, 0.4-0.6 parts of CMC, 0.9-1.1 parts of locust bean gum, 0.45-0.55 parts of glyceryl monostearate and 730-770 parts of drinking water.

[0014] Step 1: Remove the core of the durian pulp and pass it through a colloid mill. Adjust the colloid mill to the finest setting so that the ground material can pass through a 40-mesh sieve. Step 2: The durian pulp obtained in the first step is sterilized by HPP, using 600 MPa and high pressure for three times, with the time being 180S+180S+180S respectively; the durian pulp required in the raw material is obtained; Step 3: weigh the other raw materials except durian pulp by weight, and perform homogenization and shearing to obtain a mixed slurry; homogenize and shear for 15 minutes, and then pass through a plate pasteurization for 15 seconds, and the temperature of the mixed slurry is not less than 90°C; Step 4: homogenize the mixed slurry at a pressure of 15MPa, then cool it to 5°C and pump it into an aging tank for 10 hours; Step 5: weigh 50 parts by weight of the durian pulp obtained in the second step, add it into the mixed slurry, stir it evenly with a blender, and homogenize it again with 15 MPa to obtain ice cream slurry; Step 6: The homogenized ice cream slurry is passed through a freezing machine and puffed with an expansion rate of 20%. It is then poured into a mold and passed through a -40℃ quick-freezing tunnel. The time and rotation speed are adjusted to ensure that the ice cream is frozen for ≥2 hours, and finally durian ice cream is obtained.

[0015] HPP sterilization technology is used to sterilize durian pulp. The standard requires that the total colony count of the pulp is ≤1000cfu / g and the coliform group is ≤10cfu / g. The coliform group is tested in accordance with GB 4789.3, and the total colony count is tested in accordance with GB 4789.2. According to this standard, no coliform group was detected in the raw materials, and the total colony counts were 100cfu / g, 300cfu / g, 200cfu / g, 160cfu / g, and 100cfu / g, respectively, which ensures the cleanliness of the raw materials themselves.

[0016] Durian pulp is added in the latter stage, and a stirring step is added; the durian pulp that has been thawed for 2 hours after aging of the ice cream slurry is stirred and homogenized.

[0017] The durian pulp is passed through a colloid mill, and the fibers inside the durian pulp are completely ground to pass through a 40-mesh sieve, solving the problem that the long fibers in the durian pulp added at the back end are easy to get stuck in the freezing machine's whipping head.

[0018] During the experimental production, durian ice cream was prepared using raw materials in the above weight range, specifically: 55 parts of white sugar, 15 parts of maltose syrup, 20 parts of coconut oil, 50 parts of whole milk powder, 37.5 parts of cream, 0.085 parts of carotene, 50 parts of durian pulp, 20 parts of durian powder, 1.5 parts of guar gum, 0.5 parts of CMC, 1 part of locust bean gum, 0.5 parts of monostearate glyceride, and 730-770 parts of drinking water. Durian ice cream was produced by the above process, and the results were as follows: After increasing the sugar and fat content, the taste of durian ice cream was greatly improved, and it would be more smooth, and there would be no ice crystals and ice slag after the temperature changed. At the same time, the ice cream is softer and easier to bite. At the same time, the amount of locust bean gum is increased to increase the solubility, so as to avoid the risk of ice cream melting easily due to the decrease of freezing point after the increase of sugar and oil.

[0019] Comparative Example: The weight of the raw materials is: 55 parts of white sugar, 10 parts of coconut oil, 50 parts of whole milk powder, 37.5 parts of cream, 0.085 parts of carotene, 50 parts of durian pulp, 20 parts of durian powder, 1.5 parts of guar gum, 0.5 parts of CMC, 0.75 parts of sodium alginate, 0.5 parts of glyceryl monostearate, and 775 parts of drinking water. The above process is used to produce durian ice cream. The results are as follows: The taste and shape of the formula are very good at the beginning of mass production, but after the transfer process, the temperature fluctuates and the quality of the durian ice cream changes. The taste is very heavy and the ice cream has ice crystals and is not smooth enough.

[0020] The above two different raw materials use the process of this application to produce durian ice cream of different quality. The process of this application is due to the addition of durian pulp at the back end, which contains high moisture and has not been aged. The fiber contained in the emulsification system of the ice cream punctures the emulsification system of the ice cream, resulting in the problem of ice crystal thawing and oil-water separation. Test different colloids, emulsifiers, inflation rate and other technical methods to solve this problem. Adding 0.5% gelatin in the test has a poor effect. After the slurry is cooled, the gelatin condenses and increases the consistency of the slurry, resulting in pipe material blocking. Locust bean gum has a better effect than sodium alginate. Locust bean gum has a certain emulsification property. Compared with other colloids, the ice crystals will be smaller, the system is more stable, and there will be no oil-water separation after the ice cream is thawed. Although the addition of sodium alginate has better resistance to melting, the ice cream is prone to large ice crystals. Adding 0.2% guar gum and locust bean gum compound, the ice cream has a smooth and glutinous taste, and the resistance to melting is greatly improved. The ice cream is not easy to thaw to form large ice crystals. The stability of the emulsion of 0.3% monostearate glycerol slurry is greatly improved, and there will be no oil stratification during aging and freezing. It can effectively promote the interaction between fat and protein and improve the foaming and expansion of ice cream. This solution provides a durian special-shaped ice cream technology with pure durian pulp without adding any flavors.

[0021] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. Durian ice cream, characterized in that: The invention is prepared from the following raw materials in parts by weight: 52-58 parts of white sugar, 13-17 parts of maltose syrup, 18-22 parts of coconut oil, 48-52 parts of whole milk powder, 35-40 parts of light cream, 0.085 parts of carotene, 47-52 parts of durian pulp, 18-22 parts of durian powder, 1.4-1.6 parts of guar gum, 0.4-0.6 parts of CMC, 0.9-1.1 parts of locust bean gum, 0.45-0.55 parts of glyceryl monostearate and 730-770 parts of drinking water.

2. The method for preparing durian ice cream according to claim 1, characterized in that: Step 1: Remove the core of the durian pulp and pass it through a colloid mill. Adjust the colloid mill to the finest setting so that the ground material can pass through a 40-mesh sieve. Step 2: The durian pulp obtained in the first step is sterilized by HPP, using 600 MPa and high pressure for three times, with the time being 180S+180S+180S respectively; the durian pulp required in the raw material is obtained; Step 3: weigh the other raw materials except durian pulp by weight, and perform homogenization and shearing to obtain a mixed slurry; homogenize and shear for 15 minutes, and then pass through a plate pasteurization for 15 seconds, and the temperature of the mixed slurry is not less than 90°C; Step 4: homogenize the mixed slurry at a pressure of 15MPa, then cool it to 5°C and pump it into an aging tank for aging for 10 hours; Step 5: weigh 50 parts by weight of the durian pulp obtained in the second step, add it into the mixed slurry, stir it evenly with a blender, and homogenize it again with 15 MPa to obtain ice cream slurry; Step 6: The homogenized ice cream slurry is passed through a freezing machine and puffed with an expansion rate of 20%. It is then poured into a mold and passed through a -40℃ quick-freezing tunnel. The time and rotation speed are adjusted to ensure that the ice cream is frozen for ≥2 hours, and finally durian ice cream is obtained.

3. A durian ice cream and a preparation method thereof according to claim 2, characterized in that: HPP sterilization technology is used to sterilize durian pulp. The standard requires that the total colony count of the pulp is ≤1000cfu / g and the coliform group is ≤10cfu / g. The coliform group is tested in accordance with GB4789.3, and the total colony count is tested in accordance with GB 4789.

2. According to this standard, no coliform group was detected in the raw materials, and the total colony counts were 100cfu / g, 300cfu / g, 200cfu / g, 160cfu / g, and 100cfu / g, respectively, which ensures the cleanliness of the raw materials themselves.

4. A durian ice cream and a preparation method thereof according to claim 2, characterized in that: The durian pulp is added in the fifth step, and a stirring process is added; and the durian pulp that has been thawed for 2 hours after the mixed slurry is aged is stirred and homogenized.

5. A durian ice cream and a preparation method thereof according to claim 2, characterized in that: In the first step, the durian pulp is passed through a colloid mill to completely grind the fibers inside the durian pulp so that they can pass through a 40-mesh sieve, solving the problem of adding durian pulp containing long fibers at the back end, which can easily jam the whipping head of the freezing machine.