Yoghourt ice cream added with tamarind seed polysaccharide gum and preparation method of yoghourt ice cream

Abstract

The invention relates to yoghourt ice cream added with tamarind polysaccharide gum and a preparation method of the yoghourt ice cream. The yoghourt ice cream comprises the following raw materials in parts by mass: 1-5 parts of tamarind polysaccharide gum; 1000 parts of yoghourt; and 150 to 250 parts of cream. The preparation process of the yoghourt comprises the following steps: uniformly mixing the milk powder, the water and the sweetening agent to obtain the reconstituted milk; and adding a leavening agent into the reconstituted milk for fermentation until the reconstituted milk is solidified into the yoghourt. Compared with the prior art, the tamarind polysaccharide gum yoghourt ice cream has the advantages that the texture and the taste can be improved, the melting resistance and the fineness of the yoghourt ice cream are remarkably improved by adding the tamarind polysaccharide gum, and the yoghourt ice cream is not easy to melt at normal temperature and is smoother in taste. And the tamarind polysaccharide gum has good stability, can effectively prevent ice crystal growth in the storage and transportation processes of the ice cream, and prolongs the shelf life of the product.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of ice cream, in particular to a yogurt ice cream added with tamarind seed polysaccharide and a preparation method thereof. BACKGROUND

[0002] Ice cream is a popular frozen dessert that is loved by consumers for its smooth and refreshing taste. In recent years, with the increasing awareness of health among consumers, there is an increasing demand for low-sugar, low-fat and high-fiber ice cream products. Traditional ice cream is mainly made of butter, sugar, milk and other ingredients, although it has a rich taste, it often contains high fat and sugar, which does not meet the pursuit of modern consumers for healthy diet.

[0003] Yogurt ice cream is a new emerging ice cream product, which contains yogurt ingredients and has high nutritional value and unique flavor, attracting the attention of consumers. Yogurt ice cream not only retains the nutritional ingredients of yogurt, such as protein, calcium and probiotics, but also improves the taste by adding a small amount of sugar and butter, making it a relatively healthy frozen dessert. However, there are some technical challenges in the production process of yogurt ice cream, such as easy melting, not smooth enough, poor stability and other problems, which limit its market promotion and consumer acceptance.

[0004] At present, the common yogurt ice cream on the market mostly uses traditional ice cream production process, adding a large amount of emulsifiers and stabilizers to improve the texture and taste of the product. These additives can improve the stability of the product, but may have a negative impact on the natural properties and health value of the product. In addition, traditional yogurt ice cream usually needs to add milk or other dairy products to adjust the taste and texture during production, which not only increases the cost, but also may cause the product to have too high fat content.

[0005] Tamarind seed polysaccharide (TSP) is a natural plant polysaccharide extracted from tamarind seeds, which has good thickening, stabilizing and moisturizing properties. Tamarind seed polysaccharide has been widely used in the food industry, such as jelly, beverage and baked food, because of its natural and additive-free characteristics, which meets the demand of modern consumers for healthy food. However, the application of tamarind seed polysaccharide in yogurt ice cream has not been fully developed, especially in the case of not adding milk and other additives, how to use tamarind seed polysaccharide to improve the texture and taste of yogurt ice cream is a technical problem to be solved. SUMMARY

[0006] The purpose of the present application is to provide a yogurt ice cream added with tamarind seed polysaccharide and a preparation method thereof, in order to overcome at least one of the above-mentioned defects of the prior art.

[0007] The objective of this invention can be achieved through the following technical solutions:

[0008] One of the objectives of this invention is to provide a yogurt ice cream with added tamarind polysaccharide gum, comprising the following ingredients in parts by weight: 1-5 parts tamarind polysaccharide gum; 1000 parts yogurt; and 150-250 parts cream.

[0009] Furthermore, the yogurt preparation process is as follows: milk powder, water and sweetener are mixed to obtain reconstituted milk; a starter culture is added to the reconstituted milk for fermentation until it coagulates into yogurt.

[0010] Furthermore, the mass ratio of the milk powder, water, and sweetener is 230:750:20.

[0011] Furthermore, during the fermentation process, the fermentation temperature is 42°C, the starter culture is a mixed strain composed of Streptococcus thermophilus and Lactobacillus bulgaricus, and the fermentation time is 6 hours.

[0012] Furthermore, the sweetener is at least one selected from white sugar, maltitol, xylitol, steviol glycosides, erythritol, sorbitol, and sucralose.

[0013] The second objective of this invention is to provide a yogurt ice cream with added tamarind polysaccharide gum as described above, the yogurt ice cream comprising the following preparation steps:

[0014] Yogurt and cream are placed into a mixer and blended until smooth. Tamarind polysaccharide gum solution is then added and blended until homogeneous to obtain the raw material. The raw material is then homogenized, aged, solidified, and frozen to obtain yogurt ice cream.

[0015] Furthermore, the homogenization is performed using a homogenizer at a pressure of 20 MPa; the homogenized raw material is then sterilized at a temperature of 85°C for 15 minutes.

[0016] Furthermore, the aging process is carried out in an aging tank for 6 hours at a temperature of 4°C.

[0017] Furthermore, the freezing process is carried out using an ice cream machine at a freezing temperature of -4°C and a freezing time of 60 minutes.

[0018] Furthermore, the freezing process is carried out using a refrigerator at a temperature of -18°C for 24 hours.

[0019] Compared with the prior art, the present invention has the following advantages:

[0020] (1) Improved texture and taste: The addition of tamarind polysaccharide gum significantly improves the melt resistance and smoothness of yogurt ice cream, making it less likely to melt at room temperature and giving it a smoother taste.

[0021] (2) Enhanced stability: Tamarind polysaccharide gum has good stability properties, which can effectively prevent ice crystal growth in ice cream during storage and transportation, and extend the shelf life of the product.

[0022] (3) Retaining nutrients: During the production process, the nutrients of yogurt are retained, and tamarind polysaccharide gum itself is also rich in dietary fiber, which increases the nutritional value of the product.

[0023] (4) Low sugar and healthy: By adjusting the amount of white sugar, low sugar yogurt ice cream can be made to meet the needs of a healthy diet.

[0024] (5) Natural and additive-free: Yogurt is made by simply mixing milk powder with water and fermenting agent. Apart from tamarind polysaccharide gum, no other additives are added, which meets consumers' demand for natural and healthy food. Attached Figure Description

[0025] Figure 1 The sensory evaluation results are for Examples 1-17 and Comparative Example 1. Detailed Implementation

[0026] The present invention will now be described in detail with reference to the accompanying drawings and specific embodiments. These embodiments are implemented based on the technical solution of the present invention, providing detailed implementation methods and specific operating procedures. However, the scope of protection of the present invention is not limited to the following embodiments.

[0027] This invention provides a yogurt ice cream with added tamarind polysaccharide gum, comprising the following ingredients in parts by weight: 1-5 parts tamarind polysaccharide gum; 1000 parts yogurt; and 150-250 parts cream.

[0028] In some embodiments of the present invention, the yogurt preparation process is as follows: milk powder, water and sweetener are mixed to obtain reconstituted milk; a starter culture is added to the reconstituted milk for fermentation until it coagulates into yogurt;

[0029] In some embodiments of the present invention, the mass ratio of the milk powder, water and sweetener is 230:750:20.

[0030] In some embodiments of the present invention, the fermentation process is carried out at a temperature of 42°C, the fermenting agent is a mixed strain composed of Streptococcus thermophilus and Lactobacillus bulgaricus, and the fermentation time is 6 hours.

[0031] In some embodiments of the present invention, the sweetener is at least one selected from granulated sugar, maltitol, xylitol, steviol glycosides, erythritol, sorbitol and sucralose.

[0032] The present invention also provides a yogurt ice cream with added tamarind polysaccharide gum as described above, the yogurt ice cream comprising the following preparation steps:

[0033] Yogurt and cream are placed into a mixer and blended until smooth. Tamarind polysaccharide gum solution is then added and blended until homogeneous to obtain the raw material. The raw material is then homogenized, aged, solidified, and frozen to obtain yogurt ice cream.

[0034] In some embodiments of the present invention, the homogenization is performed by a homogenizer at a homogenization pressure of 20 MPa; the homogenized raw material is then sterilized at a temperature of 85°C for 15 minutes.

[0035] In some embodiments of the present invention, the aging process is carried out in an aging tank for 6 hours at a temperature of 4°C.

[0036] In some embodiments of the present invention, the freezing process is carried out by an ice cream machine, the freezing temperature is -4°C, and the freezing time is 60 minutes.

[0037] In some embodiments of the present invention, the freezing is performed by a refrigerator at a freezing temperature of -18°C for 24 hours.

[0038] Example 1

[0039] Raw material preparation:

[0040] Yogurt: 1000g

[0041] Tamarind polysaccharide gum: 1g

[0042] Cream: 200g

[0043] Yogurt preparation:

[0044] Mix 230g of milk powder with 750g of water and 20g of white sugar in the specified ratio, stir well, and you will get reconstituted milk.

[0045] Heat the milk powder to 42℃, add an appropriate amount of starter culture (such as a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus), and stir well. Pour the mixture into a fermentation tank and ferment at 42℃ for 6 hours, until the yogurt solidifies. Cool the fermented yogurt to 4℃ and set aside.

[0046] Preparation of Tamarind Polysaccharide Gum Solution:

[0047] Add 1g of tamarind polysaccharide gum to 100g of warm water and stir well to prepare a 1% tamarind polysaccharide gum solution.

[0048] Mixed ingredients:

[0049] Add 1000g of yogurt and 200g of cream to a mixer in sequence and mix well. Slowly add the tamarind polysaccharide gum solution prepared in step 3 to the mixer and continue mixing to ensure that all ingredients are fully mixed.

[0050] Homogenization:

[0051] The mixed raw materials are homogenized using a homogenizer at a pressure of 20 MPa to ensure uniformity and fineness.

[0052] Sterilization treatment:

[0053] The homogenized raw material is heated to 85°C and held for 15 minutes for sterilization, and then rapidly cooled to 4°C to prevent bacterial growth.

[0054] Aging treatment:

[0055] The cooled ingredients are placed in an aging tank and aged for 6 hours at a temperature of 4°C to improve the texture and taste of the ice cream.

[0056] Freezing treatment:

[0057] The aged ingredients are placed in an ice cream machine for freezing at a temperature of -4°C for 60 minutes.

[0058] Packaging and freezing:

[0059] The frozen yogurt ice cream is quickly packaged and placed in a freezer at -18°C for 24 hours to ensure it is completely frozen.

[0060] Example 2

[0061] Raw material preparation:

[0062] Yogurt: 1000g

[0063] Tamarind polysaccharide gum: 2g

[0064] Cream: 200g

[0065] Yogurt ice cream preparation: The steps are the same as in Example 1.

[0066] Example 3

[0067] Raw material preparation:

[0068] Yogurt: 1000g

[0069] Tamarind polysaccharide gum: 3g

[0070] Cream: 200g

[0071] Yogurt ice cream preparation: The steps are the same as in Example 1.

[0072] Example 4

[0073] Raw material preparation:

[0074] Yogurt: 1000g

[0075] Tamarind polysaccharide gum: 4g

[0076] Cream: 200g

[0077] Yogurt ice cream preparation: The steps are the same as in Example 1.

[0078] Example 5

[0079] Raw material preparation:

[0080] Yogurt: 1000g

[0081] Tamarind polysaccharide gum: 5g

[0082] Cream: 200g

[0083] Yogurt ice cream preparation: The steps are the same as in Example 1.

[0084] Example 6

[0085] Raw material preparation:

[0086] Yogurt: 1000g

[0087] Tamarind polysaccharide gum: 1g

[0088] Cream: 150g

[0089] Yogurt ice cream preparation: The steps are the same as in Example 1.

[0090] Example 7

[0091] Raw material preparation:

[0092] Yogurt: 1000g

[0093] Tamarind polysaccharide gum: 2g

[0094] Cream: 150g

[0095] Yogurt ice cream preparation: The steps are the same as in Example 1.

[0096] Example 8

[0097] Raw material preparation:

[0098] Yogurt: 1000g

[0099] Tamarind polysaccharide gum: 3g

[0100] Cream: 150g

[0101] Yogurt ice cream preparation: The steps are the same as in Example 1.

[0102] Example 9

[0103] Raw material preparation:

[0104] Yogurt: 1000g

[0105] Tamarind polysaccharide gum: 4g

[0106] Cream: 150g

[0107] Yogurt ice cream preparation: The steps are the same as in Example 1.

[0108] Example 10

[0109] Raw material preparation:

[0110] Yogurt: 1000g

[0111] Tamarind polysaccharide gum: 5g

[0112] Cream: 150g

[0113] Yogurt ice cream preparation: The steps are the same as in Example 1.

[0114] Example 11

[0115] Raw material preparation:

[0116] Yogurt: 1000g

[0117] Tamarind polysaccharide gum: 1g

[0118] Cream: 250g

[0119] Yogurt ice cream preparation: The steps are the same as in Example 1.

[0120] Example 12

[0121] Raw material preparation:

[0122] Yogurt: 1000g

[0123] Tamarind polysaccharide gum: 2g

[0124] Cream: 250g

[0125] Yogurt ice cream preparation: The steps are the same as in Example 1.

[0126] Example 13

[0127] Raw material preparation:

[0128] Yogurt: 1000g

[0129] Tamarind polysaccharide gum: 3g

[0130] Cream: 250g

[0131] Yogurt ice cream preparation: The steps are the same as in Example 1.

[0132] Example 14

[0133] Raw material preparation:

[0134] Yogurt: 1000g

[0135] Tamarind polysaccharide gum: 4g

[0136] Cream: 250g

[0137] Yogurt ice cream preparation: The steps are the same as in Example 1.

[0138] Example 15

[0139] Raw material preparation:

[0140] Yogurt: 1000g

[0141] Tamarind polysaccharide gum: 5g

[0142] Cream: 250g

[0143] Yogurt ice cream preparation: The steps are the same as in Example 1.

[0144] Example 16

[0145] Raw material preparation:

[0146] Yogurt: 1000g

[0147] Tamarind polysaccharide gum: 5g

[0148] Cream: 200g

[0149] Yogurt ice cream preparation: The steps are the same as in Example 1, except that the homogenization pressure is 15 MPa.

[0150] Example 17

[0151] Raw material preparation:

[0152] Yogurt: 1000g

[0153] Tamarind polysaccharide gum: 5g

[0154] Cream: 200g

[0155] Yogurt ice cream preparation: The steps are the same as in Example 1, except that the homogenization pressure is 25 MPa.

[0156] Comparative Example 1

[0157] Raw material preparation:

[0158] Yogurt: 1000g

[0159] Cream: 200g

[0160] Yogurt preparation:

[0161] Mix 230g of milk powder with 750g of water and 20g of white sugar in the specified ratio, stir well, and you will get reconstituted milk.

[0162] Heat the milk powder to 42℃, add an appropriate amount of starter culture (such as a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus), and stir well. Pour the mixture into a fermentation tank and ferment at 42℃ for 6 hours, until the yogurt solidifies. Cool the fermented yogurt to 4℃ and set aside.

[0163] Mixed ingredients:

[0164] Add 1000g of yogurt and 200g of cream to a blender and blend until all ingredients are fully mixed.

[0165] Homogenization:

[0166] The mixed raw materials are homogenized using a homogenizer at a pressure of 20 MPa to ensure uniformity and fineness.

[0167] Sterilization treatment:

[0168] The homogenized raw material is heated to 85°C and held for 15 minutes for sterilization, and then rapidly cooled to 4°C to prevent bacterial growth.

[0169] Aging treatment:

[0170] The cooled ingredients are placed in an aging tank and aged for 6 hours at a temperature of 4°C to improve the texture and taste of the ice cream.

[0171] Freezing treatment:

[0172] The aged ingredients are placed in an ice cream machine for freezing at a temperature of -4°C for 60 minutes.

[0173] Packaging and freezing:

[0174] The frozen yogurt ice cream is quickly packaged and placed in a freezer at -18°C for 24 hours to ensure it is completely frozen.

[0175] Sensory evaluation and melt resistance evaluation were conducted on the ice creams prepared in the above embodiments and comparative examples. 1. Sensory evaluation

[0176] Referring to GB / T 25005-2010, 15 trained sensory evaluators (3 ice cream R&D professionals and 12 food professionals) were selected. Five samples were randomly numbered with a single digit and presented to the sensory evaluators on white porcelain plates. Since only the stabilizer composition was changed, the texture of the ice cream (including icy texture, smoothness, crispness, and chewiness) was evaluated using sensory evaluation criteria, as shown in Table 1. Samples were randomly supplied, and each item was scored separately. The total score was calculated, and the average score was taken as the comprehensive evaluation result. Sensory evaluators should remain stable during the test, and samples should be equilibrated at -20℃ before evaluation. This experiment uses an index scoring test method, requiring evaluators to comprehensively assess the intensity of each index that forms the sensory characteristics of the sample.

[0177] Table 1 Sensory Evaluation Criteria for Ice Cream

[0178]

[0179] Sensory evaluation results are shown below Figure 1 Based on the data analysis results, the overall scores of the examples were better than those of Comparative Example 1, with Example 17 scoring the highest, close to 80 points, demonstrating the best performance. The examples can be roughly divided into a high-scoring group (score > 70 points) and a low-scoring group (score ≤ 70 points). The high-scoring group had 8 examples, and the low-scoring group had 9 examples. The average score of the high-scoring group was approximately 74.49, and the average score of the low-scoring group was approximately 68.71. Although Examples 11-15 had a high amount of cream added, their sensory evaluation scores were not high, possibly because excessive cream affected the texture of the ice cream. Furthermore, Comparative Example 1 scored significantly lower than all the examples, at only 56.68 points, indicating poor performance. This suggests that the yogurt ice cream with added tamarind polysaccharide gum has a better texture and higher acceptance.

[0180] 2. Anti-melting

[0181] Boxed ice cream refrigerated at -20℃ was placed on a metal mesh with a 3×3mm aperture at room temperature. To better describe the ice cream's resistance to melting, four melting characteristics were used: first drop time (min), degree of melting (within 45 min and 90 min), and melting rate (g / min) at 30 min. The melting rate was calculated using the following formula:

[0182] Melting rate (g / min) = m / t

[0183] Where m is the mass of ice cream that melts at time t, which can be read in real time using an electronic scale. t is the time elapsed since the start of the experiment.

[0184] Table 2 Ice Cream Melting Table

[0185]

[0186] The first drop time of Examples 1 to 17 was mostly 14 to 15 minutes, while the drop time of Comparative Example 1 was only 8 minutes, which was significantly shorter. Regarding the degree of melting at 90 minutes, Example 1 performed best at 85.45%, while Example 17 was the lowest at 72.38%. In terms of the degree of melting at 45 minutes, Example 4 had the highest at 23.37%, while Example 10 had the lowest at 20.37%. Comparative Example 1 achieved a high degree of melting at 88.57% at 90 minutes, but also reached 29.19% at 45 minutes, indicating a faster melting speed, but potentially less uniformity or stability compared to some examples. The melting speed of Examples 11-15 was faster than that of Examples 6-10, indicating that excessive cream affects the size of ice crystals in the ice cream, thus affecting the melting rate. Overall, Example 1 performed best in terms of the degree of melting at 90 minutes, while Comparative Example 1, although melting quickly, had a high degree of melting at 45 minutes, potentially leading to uneven melting due to excessively rapid melting.

[0187] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention in any other way. Any person skilled in the art may make changes or modifications to the above-disclosed technical content to create equivalent embodiments. However, any simple modifications, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the protection scope of the present invention.

Claims

1. A yogurt ice cream with added tamarind polysaccharide gum, characterized in that, The ingredients include the following parts by weight: 1-5 parts tamarind polysaccharide gum; 1000 parts yogurt; and 150-250 parts cream.

2. The yogurt ice cream with added tamarind polysaccharide gum according to claim 1, characterized in that, The yogurt preparation process is as follows: milk powder, water and sweetener are mixed to obtain reconstituted milk; a starter culture is added to the reconstituted milk for fermentation until it solidifies into yogurt.

3. The yogurt ice cream with added tamarind polysaccharide gum according to claim 2, characterized in that, The mass ratio of the milk powder, water, and sweetener is 230:750:

20.

4. A yogurt ice cream with added tamarind polysaccharide gum according to claim 2, characterized in that, During the fermentation process, the fermentation temperature was 42℃, the fermenting agent was a mixed strain composed of Streptococcus thermophilus and Lactobacillus bulgaricus, and the fermentation time was 6 hours.

5. A yogurt ice cream with added tamarind polysaccharide gum according to claim 2, characterized in that, The sweetener is at least one of white sugar, maltitol, xylitol, steviol glycosides, erythritol, sorbitol and sucralose.

6. A yogurt ice cream with added tamarind polysaccharide gum as described in any one of claims 1-5, characterized in that, This yogurt ice cream includes the following preparation steps: Yogurt and cream are placed into a mixer and blended until smooth. Tamarind polysaccharide gum solution is then added and blended until homogeneous to obtain the raw material. The raw material is then homogenized, aged, solidified, and frozen to obtain yogurt ice cream.

7. The method for preparing yogurt ice cream with added tamarind polysaccharide gum according to claim 6, characterized in that, The homogenization process is carried out by a homogenizer at a pressure of 20 MPa. The homogenized raw material is then sterilized at a temperature of 85°C for 15 minutes.

8. The method for preparing yogurt ice cream with added tamarind polysaccharide gum according to claim 6, characterized in that, The aging process is carried out in an aging tank for 6 hours at a temperature of 4°C.

9. A method for preparing yogurt ice cream with added tamarind polysaccharide gum according to claim 6, characterized in that, The freezing process is carried out using an ice cream machine at a freezing temperature of -4°C for 60 minutes.

10. A method for preparing yogurt ice cream with added tamarind polysaccharide gum according to claim 6, characterized in that, The freezing process is carried out in a refrigerator at a temperature of -18°C for 24 hours.

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