Formula and preparation process of ice cream milk

Abstract

The invention discloses a formula and a preparation process of ice cream milk. The ice cream milk is prepared from the following raw materials in parts by weight: 800-900 parts of skim milk, 50-80 parts of whey protein, 30-50 parts of skim milk powder, 60-100 parts of erythritol, 20-40 parts of inulin, 3-8 parts of lecithin, 1-3 parts of probiotic freeze-dried powder, 1-2 parts of edible essence and 0.5-1.5 parts of xanthan gum. According to the ice cream milk prepared by the preparation method disclosed by the invention, the high-quality skim milk is used as a basic raw material, and the whey protein and the erythritol are used as auxiliary materials, so that the fat content in the ice cream milk is remarkably reduced, the protein proportion is increased, the heat is reduced, and the health value of the ice cream milk is increased; the ice cream milk tastes finer and smoother by adjusting the weight of the raw materials and through the synergistic effect of the whey protein and the inulin.

Description

Technical Field

[0001] The present invention relates to the technical field of dairy product processing, and particularly relates to a formula and preparation process of ice cream milk. Background Art

[0002] Ice cream milk is a drink that combines the flavor of ice cream with the nutrition of milk, having a rich milk aroma and a sweet taste of ice cream. Currently, traditional ice cream milk on the market contains relatively high amounts of sugar and fat. In particular, formulas using whole milk fat ice cream or adding a large amount of cream may result in excessive calories in ice cream milk, and long-term consumption is likely to cause health problems such as obesity and diabetes. In addition, some ice cream milk, in order to pursue taste and sweetness, adds excessive amounts of sugar and fat, while the nutritional components such as protein, vitamins, and minerals are relatively insufficient. This nutritionally unbalanced formula not only affects the health value of ice cream milk but also limits its application potential in the healthy diet market. Therefore, a low-fat and high-protein ice cream milk is provided in view of the current deficiencies of ice cream milk. Summary of the Invention

[0003] The purpose of the present invention is to overcome the above-mentioned deficiencies of the prior art and provide a formula and preparation process of ice cream milk.

[0004] To achieve the above purpose, the present invention adopts the following technical solutions:

[0005] A formula of ice cream milk is made from the following raw materials in parts by weight: 800 - 900 parts of skim milk, 50 - 80 parts of whey protein, 30 - 50 parts of skim milk powder, 60 - 100 parts of erythritol, 20 - 40 parts of inulin, 3 - 8 parts of lecithin, 1 - 3 parts of probiotic freeze-dried powder, 1 - 2 parts of edible essence, and 0.5 - 1.5 parts of xanthan gum.

[0006] The total benchmark of the above raw materials is 1000 parts.

[0007] Among them, a preferred embodiment of the formula of ice cream milk of the present invention is made from the following raw materials in parts by weight: 850 parts of skim milk, 65 parts of whey protein, 40 parts of skim milk powder, 60 parts of erythritol, 35 parts of inulin, 5 parts of lecithin, 3 parts of probiotic freeze-dried powder, 1.5 parts of edible essence, and 1 part of xanthan gum.

[0008] Among them, the ice cream milk is prepared by the following process: Heat 800-900 parts of skim milk to 45-50 °C, and successively add 50-80 parts of whey protein, 30-50 parts of skim milk powder, 60-100 parts of erythritol, 20-40 parts of inulin, 3-8 parts of lecithin, 1-2 parts of edible essence, and 0.5-1.5 parts of xanthan gum, and stir until completely dissolved to obtain solution A; Homogenize solution A in two stages. The homogenization temperature in the first stage is 60-70 °C, and the pressure is 15-20 MPa; The homogenization temperature in the second stage is 40-50 °C, and the pressure is 10-15 MPa; Pasteurize solution A; When solution A cools to 40 °C, add 1-3 parts of probiotic freeze-dried powder and stir at low temperature for 10-15 min to obtain solution B; Let solution B stand at 4 °C for 6 h to promote hydration; Freeze and solidify solution B at -6 to -4 °C, and control the overrun at 35-45%; Quick-freeze and harden solution B at -30 °C to form a delicate texture, store it at -18 °C after filling to obtain ice cream milk.

[0009] Among them, the probiotic freeze-dried powder is Bifidobacterium lactis.

[0010] Among them, the homogenization treatment is carried out in two stages. The homogenization temperature in the first stage is 60 °C and the pressure is 18 MPa, and the homogenization temperature in the second stage is 50 °C and the pressure is 12 MPa.

[0011] Among them, the pasteurization temperature is 70-80 °C, and the sterilization time is 10-20 s.

[0012] Among them, the sterilization temperature is 72 °C, and the sterilization time is 18 s.

[0013] Among them, the freezing temperature is -5 °C, and the overrun is controlled at 40%.

[0014] The following is the introduction of each raw material of the above ice cream milk:

[0015] Skim milk is a milk product obtained by removing fat from normal milk through processing, so that the fat content is reduced to less than 0.5%. High-quality skim milk is selected as the basic raw material. It has a low fat content and a high protein content, which helps to control the calories of ice cream. At the same time, it provides a pure milk fragrance and good solubility for the product, meeting the nutritional needs of modern people for "high protein, low fat".

[0016] Whey protein is a high-quality protein extracted from milk, accounting for about 20% of the total protein in milk. Whey protein is known as the "king of proteins", containing all the essential amino acids required by the human body. And whey protein has high biological utilization rate and good solubility, which can enhance the viscosity and stability of ice cream, and at the same time improve the nutritional value of the product.

[0017] Skim milk powder is a powdered dairy product made by removing fat from fresh milk and then through processes such as concentration and spray drying. Its fat content is usually less than 1.5%, while the protein, lactose, and mineral contents are relatively high. Skim milk powder is not only the core raw material for protein fortification in ice cream milk, but also can improve the texture, reduce the fat content, enhance the milk flavor, and make up for the flavor defects of low-fat formulations through its functional properties (emulsification, water holding, thickening).

[0018] Erythritol is a naturally occurring four-carbon sugar alcohol, which has characteristics such as low calories, high stability, low hygroscopicity, and good taste. Its sweetness is about 60% - 70% of sucrose, with a cool feeling in the mouth and no aftertaste. The calories of erythritol are almost zero, which can significantly reduce the calories of ice cream milk, will not cause large fluctuations in blood sugar, and erythritol can bring a refreshing taste to ice cream milk, making the texture of ice cream more delicate and smooth.

[0019] Inulin is a polysaccharide naturally present in plants and belongs to soluble dietary fiber. It is mainly extracted from chicory or Jerusalem artichoke, has low calories, high water solubility, and good taste. Inulin can be used as a fat substitute to form a fat-like creamy structure, thereby reducing the fat content in ice cream while maintaining a smooth texture.

[0020] Lecithin is a complex mixture of phospholipids. As a natural emulsifier and nutritional component, lecithin can prevent fat separation in ice cream milk, make the texture of ice cream milk more delicate and smooth, and help stabilize the ice crystals and oils in ice cream milk, preventing ice crystal growth and oil separation during storage, thereby extending the shelf life of the product.

[0021] Xanthan gum is an ideal ice cream stabilizer and thickener, which can significantly increase the viscosity of the ice cream mixture, make the product have a uniform and stable composition, prevent the formation and growth of ice crystals, and thus improve the texture and taste of ice cream.

[0022] Compared with the prior art, the beneficial effects of the present invention are:

[0023] 1. The ice cream milk prepared by the present invention uses high-quality skim milk as the basic raw material, and whey protein and erythritol as auxiliary materials, significantly reducing the fat content in ice cream milk, while increasing the protein ratio and reducing the calories, thereby increasing the health value of ice cream milk; through the proportioning of the weights of each raw material, and the synergistic effect of whey protein and inulin, the taste of ice cream milk is more delicate and smooth.

[0024] 2. By adopting two-stage homogenization treatment, the emulsification stability of ice cream milk is improved to avoid fat floating; by low-temperature pasteurization and post-adding probiotic freeze-dried powder, the shelf life of ice cream milk is extended, thereby ensuring the activity and safety of ice cream milk. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is the process flow chart of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0026] The present invention provides an ice cream milk, which is prepared from raw materials including the following parts by weight: 800-900 parts of skim milk, 50-80 parts of whey protein, 30-50 parts of skim milk powder, 60-100 parts of erythritol, 20-40 parts of inulin, 3-8 parts of lecithin, 1-3 parts of probiotic freeze-dried powder, 1-2 parts of edible essence, and 0.5-1.5 parts of xanthan gum.

[0027] Preferably, it is made from raw materials including the following parts by weight: 850 parts of skim milk, 60 parts of whey protein, 40 parts of skim milk powder, 80 parts of erythritol, 30 parts of inulin, 5 parts of lecithin, 2 parts of probiotic freeze-dried powder, 2 parts of edible essence, and 1 part of xanthan gum.

[0028] In the preparation process of skim milk in the present invention, the steps are as follows:

[0029] S1. Mixing and dissolving: Heat 800-900 parts of skim milk to 45-50 °C, and sequentially add 50-80 parts of whey protein, 30-50 parts of skim milk powder, 60-100 parts of erythritol, 20-40 parts of inulin, 3-8 parts of lecithin, 1-2 parts of edible essence, and 0.5-1.5 parts of xanthan gum, and stir until completely dissolved to obtain solution A.

[0030] S2. Homogenization treatment: Homogenize solution A in two stages. The homogenization temperature in the first stage is 60-70 °C, and the pressure is 15-20 MPa; the homogenization temperature in the second stage is 40-50 °C, and the pressure is 10-15 MPa.

[0031] S3. Sterilization and cooling: Perform pasteurization on solution A. The pasteurization temperature is 70-80 °C, and the sterilization time is 10-20 s;

[0032] S4. Probiotic addition: Cool solution A to 40 °C, add 1-3 parts of probiotic freeze-dried powder and stir at low temperature for 10-15 min to obtain solution B;

[0033] S5. Aging: Let solution B stand at 4 °C for 6 h to promote hydration;

[0034] S6. Condensation: Condense solution B, and the condensation temperature is -6 to -4 °C, and the expansion ratio is controlled at 35-45%;

[0035] S7, Quick-freezing and Packaging: Solution B is quick-frozen and hardened at -30°C to form a delicate texture, and stored at -18°C after filling to obtain ice cream milk.

[0036] In the present invention, the skim milk is heated to 45 - 50°C. 45 - 50°C is a relatively mild temperature, which can effectively promote the dissolution of whey protein, erythritol and inulin, and at the same time can avoid protein denaturation or decomposition of the sweetener (erythritol).

[0037] Furthermore, under the condition of 45 - 50°C, 850 parts of skim milk are stirred at a medium speed. During the stirring process, 65 parts of whey protein, 40 parts of skim milk powder, 60 parts of erythritol, 35 parts of inulin, 5 parts of lecithin, 1.5 parts of edible essence, and 1 part of xanthan gum are slowly added in sequence. The stirring speed needs to be moderate to ensure that these raw materials are fully mixed and no excessive bubbles are generated. As the stirring progresses, the whey protein gradually dissolves and is evenly dispersed in the milk, forming a stable emulsion system; erythritol, inulin, lecithin, edible essence, and xanthan gum also gradually dissolve, providing a moderately sweet taste and a delicate and smooth texture for the ice cream milk.

[0038] In the present invention, the probiotic freeze-dried powder is Bifidobacterium lactis.

[0039] As a common probiotic, Bifidobacterium lactis can regulate the intestinal flora, inhibit the growth of harmful bacteria, and help relieve intestinal problems such as constipation and diarrhea; and Bifidobacterium lactis can improve the digestion and absorption ability of lactose and reduce the discomfort symptoms caused by lactose intolerance. Therefore, Bifidobacterium lactis plays a role in enhancing the nutritional value and improving lactose intolerance in ice cream milk.

[0040] In the present invention, the homogenization treatment is carried out in two stages. The homogenization temperature in the first stage is 60 - 70°C, and the pressure is 15 - 20 MPa; further preferably, the homogenization temperature is 60°C and the pressure is 18 MPa.

[0041] In the present invention, the temperature in the second stage is 40 - 50°C, and the pressure is 10 - 15 MPa; further preferably, the homogenization temperature is 50°C and the pressure is 12 MPa.

[0042] Homogenization, also known as homogenizing, is a process of micronizing and homogenizing the dispersed particles in a suspension (or emulsion) system. The ice cream milk is subjected to homogenization treatment to prevent the fat from floating, make the milk fat evenly distributed in the milk, with a delicate taste, and at the same time prevent protein aggregation or whey precipitation, forming a stable emulsion system. Traditional single-stage homogenization cannot completely solve the problems of fat aggregation or insufficient emulsification.

[0043] The present invention adopts two-stage homogenization to refine particles step by step and further optimize the effect: the first-stage homogenization treatment plays a role in breaking fat globules and activating the emulsifying effect of lecithin; the second-stage homogenization treatment is to refine the residual particles and disperse the added probiotics. Therefore, the two-stage homogenization treatment improves the texture, stability and sensory quality of ice cream milk by optimizing the dispersion state of fat and protein step by step.

[0044] In the present invention, the pasteurization temperature is 70-80 °C and the sterilization time is 10-20 s; more preferably, the pasteurization temperature is 72 °C and the sterilization time is 18 s.

[0045] In the present invention, the freezing temperature is -6 to -4 °C and the overrun is controlled at 35-45%; more preferably, the freezing temperature is -5 °C and the overrun is 40%.

[0046] The following further illustrates the present invention with specific embodiments. It should be understood that the following embodiments are only used to illustrate the present invention and not to limit the scope of the present invention.

[0047] Example 1:

[0048] (1) Heat 820 parts of skim milk to 45-50 °C, and sequentially add 75 parts of whey protein, 45 parts of skim milk powder, 65 parts of erythritol, 35 parts of inulin, 6 parts of lecithin, 1.2 parts of edible essence, and 1.2 parts of xanthan gum, and stir until completely dissolved;

[0049] (2) Homogenize solution A in two stages. The first-stage homogenization temperature is 60 °C and the pressure is 18 Mpa; the second-stage homogenization temperature is 50 °C and the pressure is 12 Mpa;

[0050] (3) Pasteurize solution A. The pasteurization temperature is 72 °C and the sterilization time is 18 s;

[0051] (4) Cool solution A to 40 °C, add 2.5 parts of probiotic freeze-dried powder and stir at low temperature for 10-15 min to obtain solution B, and let solution B stand at 4 °C for 6 h;

[0052] (5) Condense solution B. The condensing temperature is -5 °C and the overrun is 40%. Quick-freeze and harden solution B at -30 °C to form a delicate texture, store it at -18 °C after filling, and obtain ice cream milk.

[0053] Example 2:

[0054] (1) Heat 830 portions of skim milk to 45 - 50 °C, and sequentially add 70 portions of whey protein, 45 portions of skim milk powder, 80 portions of erythritol, 30 portions of inulin, 6 portions of lecithin, 1.5 portions of edible essence, and 1.5 portions of xanthan gum, and stir until completely dissolved;

[0055] (2) Homogenize solution A in two stages. The homogenization temperature in the first stage is 60 °C and the pressure is 18 Mpa; the homogenization temperature in the second stage is 50 °C and the pressure is 12 Mpa;

[0056] (3) Pasteurize solution A. The pasteurization temperature is 72 °C and the sterilization time is 18 s;

[0057] (4) Cool solution A to 40 °C, add 2 portions of probiotic freeze-dried powder and stir at low temperature for 10 - 15 min to obtain solution B, and let solution B stand at 4 °C for 6 h;

[0058] (5) Condense solution B at a temperature of -5 °C with an expansion rate of 40%, quickly freeze and harden solution B at -30 °C to form a delicate texture, store it at -18 °C after filling to obtain ice cream milk.

[0059] Example 3:

[0060] (1) Heat 840 portions of skim milk to 45 - 50 °C, and sequentially add 60 portions of whey protein, 40 portions of skim milk powder, 70 portions of erythritol, 40 portions of inulin, 5 portions of lecithin, 1.5 portions of edible essence, and 1 portion of xanthan gum, and stir until completely dissolved;

[0061] (2) Homogenize solution A in two stages. The homogenization temperature in the first stage is 60 °C and the pressure is 18 Mpa; the homogenization temperature in the second stage is 50 °C and the pressure is 12 Mpa;

[0062] (3) Pasteurize solution A. The pasteurization temperature is 72 °C and the sterilization time is 18 s;

[0063] (4) Cool solution A to 40 °C, add 2 portions of probiotic freeze-dried powder and stir at low temperature for 10 - 15 min to obtain solution B, and let solution B stand at 4 °C for 6 h;

[0064] (5) Condense solution B at a temperature of -5 °C with an expansion rate of 40%, quickly freeze and harden solution B at -30 °C to form a delicate texture, store it at -18 °C after filling to obtain ice cream milk.

[0065] Example 4:

[0066] (1) Heat 850 portions of skim milk to 45 - 50 °C, and sequentially add 65 portions of whey protein, 40 portions of skim milk powder, 60 portions of erythritol, 35 portions of inulin, 5 portions of lecithin, 1.5 portions of edible essence, and 1 portion of xanthan gum, and stir until completely dissolved;

[0067] (2) Homogenize solution A in two stages. The homogenization temperature in the first stage is 60 °C and the pressure is 18 Mpa; the homogenization temperature in the second stage is 50 °C and the pressure is 12 Mpa;

[0068] (3) Pasteurize solution A. The pasteurization temperature is 72 °C and the sterilization time is 18 s;

[0069] (4) Cool solution A to 40 °C, add 3 portions of freeze-dried probiotics and stir at low temperature for 10 - 15 min to obtain solution B, and let solution B stand at 4 °C for 6 h;

[0070] (5) Condense solution B at a temperature of -5 °C with an expansion rate of 40%, quickly freeze and harden solution B at -30 °C to form a delicate texture, store it at -18 °C after filling to obtain ice cream milk.

[0071] Example 5:

[0072] (1) Heat 860 portions of skim milk to 45 - 50 °C, and sequentially add 60 portions of whey protein, 40 portions of skim milk powder, 90 portions of erythritol, 30 portions of inulin, 5 portions of lecithin, 2 portions of edible essence, and 1 portion of xanthan gum, and stir until completely dissolved;

[0073] (2) Homogenize solution A in two stages. The homogenization temperature in the first stage is 60 °C and the pressure is 18 Mpa; the homogenization temperature in the second stage is 50 °C and the pressure is 12 Mpa;

[0074] (3) Pasteurize solution A. The pasteurization temperature is 72 °C and the sterilization time is 18 s;

[0075] (4) Cool solution A to 40 °C, add 2 portions of freeze-dried probiotics and stir at low temperature for 10 - 15 min to obtain solution B, and let solution B stand at 4 °C for 6 h;

[0076] (5) Condense solution B at a temperature of -5 °C with an expansion rate of 40%, quickly freeze and harden solution B at -30 °C to form a delicate texture, store it at -18 °C after filling to obtain ice cream milk.

[0077] Example 6:

[0078] (1) Heat 890 portions of skim milk to 45 - 50 °C, and successively add 55 portions of whey protein, 35 portions of skim milk powder, 100 portions of erythritol, 25 portions of inulin, 4 portions of lecithin, 1.8 portions of edible essence, and 0.8 portion of xanthan gum, and stir until completely dissolved;

[0079] (2) Homogenize solution A in two stages. The homogenization temperature in the first stage is 60 °C and the pressure is 18 Mpa; the homogenization temperature in the second stage is 50 °C and the pressure is 12 Mpa;

[0080] (3) Pasteurize solution A. The pasteurization temperature is 72 °C and the sterilization time is 18 s;

[0081] (4) Cool solution A to 40 °C, add 1.5 portions of freeze-dried probiotics and stir at low temperature for 10 - 15 min to obtain solution B, and let solution B stand at 4 °C for 6 h;

[0082] (5) Condense solution B at a temperature of -5 °C with an expansion ratio of 40%, quickly freeze and harden solution B at -30 °C to form a delicate texture, store it at -18 °C after filling to obtain ice cream milk.

[0083] Comparative Example 1:

[0084] The preparation method of this comparative example is basically the same as that of Example 4, and the difference lies in the formula that whole milk with the same weight portion is used to replace skim milk.

[0085] Comparative Example 2:

[0086] The preparation method of this comparative example is basically the same as that of Example 4, and the difference lies in the formula that white granulated sugar with the same weight portion is used to replace erythritol.

[0087] Comparative Example 3:

[0088] The preparation method of this comparative example is basically the same as that of Example 4, and the difference lies in the formula that no freeze-dried probiotics are added.

[0089] Comparative Example 4:

[0090] The raw material components of the ice cream milk in this comparative example are basically the same as those of Example 4, and the difference lies in that a one-stage homogenization process is adopted, with a homogenization temperature of 60 °C and a pressure of 18 Mpa, and other process settings are also basically the same as those of Example 4.

[0091] Comparative Example 5:

[0092] The raw material components of the ice cream milk in this comparative example adopt a traditional formula, with whole milk as the basic raw material and light cream, sucrose, egg yolk, etc. as auxiliary materials.

[0093] First, the present invention conducts sensory evaluations on the ice cream milk prepared in Examples 1 to 6 and Comparative Examples 1 to 4, respectively evaluating the color, appearance, sweetness, milk flavor, smoothness, and overall preference of each product. The sensory evaluation indicators and standards are shown in Table 1.

[0094] Table 1 Sensory Evaluation Indicators and Standards

[0095] Evaluation Index Evaluation Criteria Score (1 - 9 points) Color and Luster Milky white or slightly yellowish, uniform, without color patches 1～9 Appearance Morphology Complete in form, delicate without ice crystals, without pores or shrinkage deformation 1～9 Sweetness Moderate sweetness, neither overly sweet nor overly light, with uniform sweetness 1～9 Milk Flavor Rich milk fragrance, without abnormal smells 1～9 Smoothness Delicate and smooth in the mouth, without granular feeling, powdery feeling or ice slag feeling 1～9 Overall Liking Degree Appropriate appearance color and luster, good palatability in taste and flavor 1～9

[0096] Table 2 Sensory Evaluation Results

[0097] Sample Color and Luster Appearance Morphology Sweetness Milk Flavor Smoothness Overall Liking Degree Example 1 8.18 8.36 7.78 8.12 7.74 8.04 Example 2 8.22 8.46 8.16 8.28 7.64 8.12 Example 3 8.28 8.16 8.54 8.32 6.60 7.98 Example 4 8.56 8.70 8.84 8.48 8.76 8.67 Example 5 8.28 8.64 7.88 8.18 8.42 8.08 Example 6 8.22 8.52 7.04 8.12 7.12 7.80 Comparative Example 1 8.30 8.46 8.44 8.66 8.58 8.49 Comparative Example 2 8.34 8.54 5.02 8.40 8.68 7.80 Comparative Example 3 8.32 8.58 8.40 8.42 8.14 8.37 Comparative Example 4 8.16 7.62 8.32 7.90 5.98 7.60

[0098] As can be seen from Table 2, there are no significant differences in the color of the ice cream milk prepared in Examples 1 to 6 and Comparative Examples 1 to 4 of the present invention. The colors of these products are uniform and meet expectations, and the color of Example 4 is the best.

[0099] In terms of appearance, there are no significant differences and it is relatively ideal for the ice cream milk prepared in Examples 1 to 6 and Comparative Examples 1 to 3 of the present invention, indicating that the forms of these products are complete, delicate without ice crystals, and without air holes. However, the appearance score of Comparative Example 4 is lower than that of other products, indicating that there are some defects in the appearance of the ice cream milk prepared by using a single-stage homogenization process.

[0100] In addition, from the data comparison between Example 4 and Comparative Example 4, it can be seen that the scores of Example 4 in terms of appearance and smoothness are significantly higher than those of Comparative Example 4, indicating that the use of a two-stage homogenization process in the present invention can make the ice cream milk taste more delicate and without a granular feeling. This is because the first-stage homogenization breaks the fat globules into smaller particles through high pressure, making them evenly distributed in the emulsion; the second-stage homogenization further breaks up the formed fat globule clusters, preventing particle aggregation and ensuring the stability of the emulsion, so that a more stable emulsion system can be achieved for the ice cream milk, improving the taste of the product.

[0101] Compared with Comparative Example 2, the sweetness of Examples 1 to 6 of the present invention is moderate, neither overly sweet nor overly light, and the sweetness is uniform, while Comparative Example 2 is overly sweet. Among them, the sweetness of Example 4 is the most suitable, meeting the preferences of consumers. This shows that erythritol has a good sweetening and harmonizing effect, and its sweetness is lower than that of white granulated sugar.

[0102] There were no significant differences in the milk flavor of the ice cream milk prepared in Examples 1 to 6 and Comparative Examples 1 to 3 of the present invention. Among them, Example 4 had the highest milk flavor score among Examples 1 to 6, indicating that the replacement of whole milk with skim milk had little impact on the milk flavor of the ice cream milk, and the formula of Example 4 better retained the milk flavor. Comparative Example 4 was different from other products, indicating that the use of two-stage homogenization treatment in the processing of ice cream milk could better release the milk flavor components, making the milk flavor of the ice cream milk more significant.

[0103] In summary, compared with other products, the ice cream milk prepared in Example 4 of the present invention has better color, sweetness and milk flavor. It is more delicate in the mouth, has no granular feeling, and is more popular among consumers.

[0104] Then, the present invention measured the nutritional components of the ice cream milk prepared in Example 4 and Comparative Example 5.

[0105] Table 3 Results of Nutritional Components

[0106] Index Example 4 Comparative Example 5 Difference Comparison Fat Content Approximately 7g Approximately 130g Reduced by about 95% Protein Content Approximately 95g Approximately 39g Increased by about 150% Calories 800 kcal 2265 kcal Reduced by about 64%

[0107] As can be seen from Table 3, there were significant differences in the fat content, protein content and calories of the ice cream milk prepared in Example 4 and Comparative Example 5 of the present invention. Compared with Comparative Example 5, the fat content in Example 4 decreased by about 95%, the protein content increased by about 150%, and the calories decreased by about 64%.

[0108] In summary, the ice cream milk prepared in Example 4 of the present invention reduced the fat content by 95%, increased the protein by 150%, and reduced the calories by 64% while retaining the sensory characteristics of the ice cream milk, meeting the upgrading trend of modern healthy foods and providing a scientific model for the development of functional frozen desserts.

[0109] It should be noted that the term "including", "comprising" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements not only includes those elements but also includes other elements not expressly listed, or further includes elements inherent in such process, method, article or device. Without further limitation, an element defined by the phrase "including a..." does not exclude the existence of additional identical elements in the process, method, article or device including the said element.

[0110] The above are only the preferred embodiments of the present invention and are not intended to limit the protection scope of the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention are included within the protection scope of the present invention.

Claims

1. A formula of ice cream milk, characterized in that: The raw materials include the following parts by weight: 800-900 parts of skim milk, 50-80 parts of whey protein, 30-50 parts of skim milk powder, 60-100 parts of erythritol, 20-40 parts of inulin, 3-8 parts of lecithin, 1-3 parts of probiotic freeze-dried powder, 1-2 parts of edible flavor, and 0.5-1.5 parts of xanthan gum; The total amount of the above raw materials is 1000 parts.

2. The formula of ice cream milk according to claim 1, characterized in that: The product is made of the following raw materials in parts by weight: 850 parts of skim milk, 65 parts of whey protein, 40 parts of skim milk powder, 60 parts of erythritol, 35 parts of inulin, 5 parts of lecithin, 3 parts of probiotic freeze-dried powder, 1.5 parts of edible flavor, and 1 part of xanthan gum.

3. A process for preparing ice cream milk, characterized in that: The steps include: S1. Mixing and dissolving: heat 800-900 parts of skim milk to 45-50° C., add 50-80 parts of whey protein, 30-50 parts of skim milk powder, 60-100 parts of erythritol, 20-40 parts of inulin, 3-8 parts of lecithin, 1-2 parts of edible flavor, and 0.5-1.5 parts of xanthan gum in sequence, and stir until completely dissolved to obtain solution A; S2, homogenization treatment: solution A is homogenized in two stages, the first stage homogenization temperature is 60-70°C, the pressure is 15-20MPa; the second stage homogenization temperature is 40-50°C, the pressure is 10-15MPa; S3, sterilization and cooling: pasteurizing solution A; S4, adding probiotics: cooling solution A to 40°C, adding 1 to 3 portions of probiotic freeze-dried powder and stirring at low temperature for 10 to 15 minutes to obtain solution B; S5. Aging: Let solution B stand at 4 °C for 6 h to promote hydration; S6, condensation: freeze solution B at -6 to -4°C, and control the expansion rate to 35 to 45%; S7. Quick freezing and packaging: Quickly freeze solution B at -30°C to harden it into a fine texture, and store it at -18°C after filling to obtain ice cream milk.

4. The preparation process according to claim 3, characterized in that: The probiotic freeze-dried powder is Bifidobacterium lactis.

5. The preparation process according to claim 3, characterized in that: In step S2, the homogenization treatment is carried out in two stages, the temperature of the first stage is 60°C and the pressure is 18 MPa; the temperature of the second stage of the homogenization treatment is 50°C and the pressure is 12 MPa.

6. The preparation process according to claim 3, characterized in that: In step S3, the pasteurization temperature is 70-80°C, and the pasteurization time is 10-20s.

7. The preparation process according to claim 3, characterized in that: In step S3, the sterilization temperature is 72° C. and the sterilization time is 18 s.

8. The preparation process according to claim 3, characterized in that: In step S6, the freezing temperature is -5°C and the expansion ratio is controlled at 40%.

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