Ice cream with high melting resistance and preparation method thereof

Abstract

The invention discloses ice cream with high melting resistance and a preparation method thereof, and belongs to the technical field of frozen food processing. The ice cream with high melting resistance comprises the following components in percentage by weight: 0%-76% of raw milk, 0%-45% of cream, 0%-30% of milk powder, 0%-16% of vegetable oil, 10%-20% of a sweetening agent, 0.3%-3% of esterified konjac glucomannan and the balance of water. Wherein the esterified konjac glucomannan is obtained by using one or more of acetic anhydride, octenyl succinic anhydride, dodecenyl succinic anhydride and succinic anhydride as esterification reagents for esterification. The preparation method of the ice cream comprises the steps of material mixing, aging, freezing, mold filling and hardening. The konjac glucomannan subjected to specific chemical modification is adopted as a core component, under the condition of not depending on high fat and compound additives, the melting resistance and texture stability of the ice cream are remarkably improved, and the ice cream tastes fine and smooth.

Description

Technical Field

[0001] This invention belongs to the field of food processing, and specifically relates to a high melt-resistant ice cream and its preparation method. Background Technology

[0002] Currently, commercially available ice cream products generally face challenges in balancing taste and cost, including insufficient stability, rapid melting, and reliance on additives. Furthermore, their high fat content contradicts health trends, while reducing fat content directly leads to a deterioration in texture and taste, decreasing consumer acceptance. Specifically, the following technical challenges exist: (1) Traditional ice cream typically contains 10% to 16% milk fat. These fat globules, together with milk proteins, form a relatively fragile three-dimensional network structure, making the product prone to instability under high temperature conditions. Studies show that when the ambient temperature rises to 27 ℃, the melting rate of traditional ice cream can exceed 45% within 30 minutes, seriously affecting its taste and appearance. (2) Traditional ice cream usually contains a high proportion of milk fat, especially saturated fat, which is inconsistent with the current trend of consumers reducing saturated fat intake to prevent obesity and cardiovascular disease. (3) Simply reducing the fat content will destroy the air-fat network that maintains the delicate structure of ice cream, resulting in a deterioration in texture: the overrun decreases, the internal ice crystal structure becomes coarser, and the taste deteriorates; at the same time, the acceptability decreases, and the change in texture directly affects the sensory acceptance of consumers. (4) In order to maintain good texture and anti-melting properties under low-fat conditions, current commercial products usually need to add a lot of stabilizers and emulsifiers, which raises concerns among consumers about food safety and naturalness, and does not meet the market's pursuit of clean labels, that is, simple and natural ingredients.

[0003] Therefore, there is an urgent need for an innovative technology that can overcome the above-mentioned bottlenecks, while reducing fat and the use of chemical additives, and still ensuring the excellent anti-melting properties, delicate taste and overall stability of ice cream. Summary of the Invention

[0004] This invention provides a high melt-resistant ice cream and its preparation method, which solves the problems of poor melt resistance and excessive additives in existing ice creams, and improves the taste and texture of ice cream while reducing fat content.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: The present invention provides a high melt-resistant ice cream, which, by weight percentage, comprises the following components: 0%~76% raw milk, 0%~45% cream, 0%~30% milk powder, 0%~16% vegetable oil, 10%~20% sweetener, 0.3%~3% esterified konjac glucomannan, and the balance being water.

[0006] The above-mentioned esterified konjac glucomannan was obtained by esterifying konjac glucomannan using acetic anhydride as the esterifying agent.

[0007] The esterified konjac glucomannan mentioned above is prepared by the following method: (1) Pretreatment: Konjac glucomannan raw material was added to an ethanol aqueous solution, heated and stirred in a water bath, and filtered to obtain pretreated konjac glucomannan; (2) Esterification reaction: Esterification reagent and catalyst are added to the pretreated konjac glucomannan and the reaction is carried out by heating in a water bath; (3) Post-treatment: After the reaction is complete, wash with ethanol aqueous solution until neutral, and dry to obtain esterified konjac glucomannan.

[0008] Preferably, in (1) above, the water bath heating is carried out at 50-70 °C for 1-10 h; (2) The esterification reaction is carried out at 20-70 °C for 1-24 h.

[0009] Preferably, in the preparation of esterified konjac glucomannan, the esterification reagent in (2) includes acetic anhydride, octenyl succinic anhydride, dodecenyl succinic anhydride and / or succinic anhydride.

[0010] Preferably, a high melt-resistant ice cream has the following composition by weight percentage: 15% sucrose, 10% skim milk powder, 2.8% or 10% sunflower seed oil, 1% esterified konjac glucomannan, and the balance being water.

[0011] Preferably, the milk powder is selected from at least one of whole milk powder, low-fat milk powder, skim milk powder, high-calcium milk powder, low-lactose milk powder, lactose-free milk powder, cow milk powder, goat milk powder, camel milk powder, plant-based milk powder, and prebiotic milk powder; the vegetable oil is selected from at least one of sunflower seed oil, coconut oil, olive oil, palm oil, rapeseed oil, peanut oil, soybean oil, corn oil, rice bran oil, flaxseed oil, walnut oil, grapeseed oil, and camellia oil; the sweetener is selected from at least one of sucrose, glucose, fructose, lactose, galactose, maltose, honey, maple syrup, agave syrup, steviol glycosides, mogrosides, xylitol, sorbitol, maltitol, erythritol, sucralose, and acesulfame potassium.

[0012] Preferably, a highly melt-resistant ice cream includes the following steps: (1) Mixing: Mix raw milk, cream, milk powder, sweetener and the esterified konjac glucomannan, add vegetable oil and water, and stir evenly to obtain ice cream base; sterilize, homogenize and cool the ice cream base; (2) Aging: The ice cream mixture obtained in (1) is aged; (3) Freezing and molding: Freeze and mold the aged ice cream mixture from (2); (4) Hardening: Freeze and store the ice cream after it has been poured into the mold.

[0013] Preferably, the aging process (2) above involves aging the ice cream mix at 0-10 ℃ for 2-10 h.

[0014] Preferably, in the above (3) freezing and molding, the freezing conditions are: feed temperature 0-4 ℃, freezing time 4-15 min, discharge temperature -6-0 ℃, scraper speed 150-400 rpm, and air mixing amount 20%-50%.

[0015] The present invention, by adopting the above technical solution, has the following advantages: 1. Significantly improved melt resistance: Esterified konjac glucomannan can build a more stable three-dimensional network structure for ice cream, effectively locking in moisture and air, and significantly reducing the melting rate of the product at higher ambient temperatures. This ensures the morphological stability of the product during storage, transportation and consumption, and the temperature changes during transportation will not affect the sensory properties of the ice cream.

[0016] 2. Improved texture: Esterified konjac glucomannan can increase the viscosity and elasticity of ice cream, improve its texture and taste, effectively inhibit the problem of ice crystal coarsening caused by reduced fat content or temperature fluctuations, make ice cream smoother and more delicate, and enhance sensory pleasure. 3. Health Advantages: This technology significantly reduces the fat content in ice cream, maintaining or even improving the texture and melt resistance of the product while keeping the fat content as low as 3%, thus meeting the market demand for low-fat, healthy foods. It also reduces reliance on additives, using only a single ingredient, esterified konjac glucomannan, to replace the complex system of multiple stabilizers and emulsifiers such as guar gum, monoglycerides, carrageenan, and xanthan gum used in traditional processes. This greatly simplifies the ingredient list and responds to consumers' demand for natural, simple, and easily identifiable labels.

[0017] 4. This process is applicable to whole milk, semi-milk, and vegetable fat ice cream formulations with different fat contents, and is compatible with a variety of raw milk, cream, milk powder, vegetable oil, and sweeteners, offering good formulation flexibility. The aging, freezing, and hardening process parameters are clear and easy to control, which is beneficial to the stability of large-scale production.

[0018] In summary, the core beneficial effect of this application is that by applying esterified konjac glucomannan, it simultaneously solves the technical problems of traditional ice cream in terms of anti-melting properties, low-fat health, taste and texture, and clean ingredients, and provides an ice cream solution that combines high quality and health attributes. Attached Figure Description

[0019] Figure 1 These are product images of Example 1 and Comparative Examples 1-4; Figure 2 These are product images for Example 3 and Comparative Examples 5-8; Figure 3 Bar charts showing the melting resistance of the products in Example 1 and Comparative Examples 1-4; Figure 4 Bar charts showing the melting resistance of the products in Example 3 and Comparative Examples 5-8; Figure 5 Product illustrations for Examples 2, 4, 5, and 6. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0021] Unless otherwise specified, the test methods or experimental methods described in the following examples are conventional methods; the raw materials and additives, unless otherwise specified, are obtained from conventional commercial sources or prepared using conventional methods. The following konjac polysaccharides include, but are not limited to, konjac glucomannan, and esterified konjac polysaccharides include, but are not limited to, esterified konjac glucomannan.

[0022] Example 1 A method for preparing high melt-resistant non-whole milk low-fat soft-serve ice cream, wherein the raw materials, by weight percentage, are as follows: The ingredients are: 15% sucrose, 10% skim milk powder, 2.8% sunflower seed oil, 1% esterified konjac glucomannan, and the remainder is water. The preparation process is as follows: 1) Mixing: First, add sucrose, skim milk powder, and esterified konjac glucomannan according to the formula and mix them to make liquid 1; then add vegetable oil and water to liquid 1 and stir well to make liquid 2; finally, sterilize, homogenize, and cool liquid 2 to make liquid 3; 2) Aging: First, age the liquid material 3 at 4 ℃ for 4 h; 3) Freezing: Take the aged material and freeze it under the following conditions: feed temperature 2 ℃, freezing time 15 min, discharge temperature -5.5 ℃, scraper speed 300 rpm, and air mixing rate 35%. Then, warm it to 2 ℃ for molding. 4) Hardening: Store the product after casting in step 3) at -18 ℃ for 48 h.

[0023] Esterified konjac glucomannan is prepared through the following steps: (1) Pretreatment: Konjac glucomannan raw material was added to an ethanol aqueous solution, heated and stirred in a water bath at 60 °C for 2 h, filtered, and pretreated konjac glucomannan was obtained; (2) Esterification reaction: Add organic acid (as a catalyst), acetic anhydride and concentrated sulfuric acid to the pretreated konjac glucomannan and heat in a water bath at 25 °C for 2 h; the catalyst can be an organic acid such as acetic acid, malic acid, citric acid, etc., which can be used in this application; or an organic base, the same below; (3) Post-treatment: After the reaction is complete, wash with ethanol aqueous solution until neutral, and dry to obtain esterified konjac glucomannan.

[0024] Example 2 A method for preparing high melt-resistant non-whole milk medium-fat soft-serve ice cream, wherein the raw materials, by weight percentage, are composed of: The ingredients are: 12% maple syrup, 10% raw milk, 12% low-fat milk powder, 4% soybean oil, 1% esterified konjac glucomannan, and the remainder made up with water. The preparation process is as follows: 1) Mixing process: First, maple syrup, low-fat milk powder and emulsifying stabilizer are added according to the formula and mixed to make liquid 1; then, raw milk and soybean oil are added to liquid 1 and stirred evenly to make liquid 2; finally, liquid 2 is sterilized, homogenized and cooled to make liquid 3.

[0025] 2) The aging process includes: first aging the liquid material 3 at 4 ℃ for 4 h.

[0026] 3) The freezing process includes: feed temperature 2 ℃, freezing time 15 min, discharge temperature -5.5 ℃, scraper speed 300 rpm, air mixing rate 35%, and then warming to 2 ℃ for molding.

[0027] 4) The hardening process includes: storage at -18 ℃ for 48 h.

[0028] The preparation method of esterified konjac glucomannan is basically the same as that of esterified konjac glucomannan in Example 1. The difference is that the esterification reaction in this example is carried out by heating in a water bath at 30 °C for 2 h.

[0029] Example 3 A method for preparing high-melting-resistant non-whole milk high-fat soft-serve ice cream, wherein the raw materials, by weight percentage, are as follows: The ingredients are: 15% sucrose, 10% skim milk powder, 10% palm oil, 1% esterified konjac glucomannan, with the remainder made up with water. The preparation process is as follows: 1) Mixing process: First, add sucrose, skim milk powder and esterified konjac glucomannan according to the formula and mix them to make liquid 1; then add vegetable oil and water to liquid 1 and stir evenly to make liquid 2; finally, sterilize, homogenize and cool liquid 2 to make liquid 3.

[0030] 2) The aging process includes: first aging the liquid material 3 at 4 ℃ for 4 h.

[0031] 3) The freezing process includes: feed temperature 2 ℃, freezing time 15 min, discharge temperature -5.5 ℃, scraper speed 300 rpm, air mixing rate 35%, and then warming to 2 ℃ for molding.

[0032] 4) The hardening process includes: storage at -18 ℃ for 48 h.

[0033] The preparation method of esterified konjac glucomannan is basically the same as the steps in Example 1.

[0034] Example 4 A method for preparing high melt-resistant whole milk low-fat soft-serve ice cream, wherein the raw materials, by weight percentage, are as follows: The ingredients are: 15% light cream, 15% skim milk powder, 6% granulated sugar, 4% maple syrup, 1% esterified konjac glucomannan, with the remainder made up with raw milk. The preparation process is as follows: 1) Mixing process: First, skim milk powder, white sugar, maple syrup and esterified konjac glucomannan are added according to the formula and mixed to make liquid 1; then liquid 1 is added to light cream and raw milk and stirred evenly to make liquid 2; finally, liquid 2 is sterilized, homogenized and cooled to make liquid 3.

[0035] 2) The aging process includes: first aging the liquid material 3 at 4 ℃ for 4 h.

[0036] 3) The freezing process includes: feed temperature 2 ℃, freezing time 15 min, discharge temperature -5.5 ℃, scraper speed 300 rpm, air mixing rate 40%, and then warming to 2 ℃ for molding.

[0037] 4) The hardening process includes: storage at -18 ℃ for 48 h.

[0038] The preparation method of esterified konjac glucomannan is basically the same as that in Example 1, except that the esterification reaction is carried out by heating in a water bath at 30 °C for 1 h.

[0039] Example 5 A method for preparing high melt-resistant whole milk medium-fat soft-serve ice cream, wherein the raw materials, by weight percentage, are composed of: The ingredients are: 18% light cream, 8% whole milk powder, 6% white sugar, 4% maple syrup, 1% esterified konjac glucomannan, with the remainder made up with raw milk. The preparation process is as follows: 1) Mixing process: First, whole milk powder, white sugar, maple syrup and esterified konjac glucomannan are added according to the formula and mixed to make liquid 1; then liquid 1 is added to light cream and raw milk and stirred evenly to make liquid 2; finally, liquid 2 is sterilized, homogenized and cooled to make liquid 3.

[0040] 2) The aging process includes: first aging the liquid material 3 at 4 ℃ for 4 h.

[0041] 3) The freezing process includes: feed temperature 2 ℃, freezing time 15 min, discharge temperature -5.5 ℃, scraper speed 300 rpm, air mixing rate 35%, and then warming to 2 ℃ for molding.

[0042] 4) The hardening process includes: storage at -18 ℃ for 48 h.

[0043] The preparation method of esterified konjac glucomannan is basically the same as that in Example 1, except that succinic anhydride is used as the esterification reagent and sodium carbonate is added to carry out the reaction.

[0044] Example 6 A method for preparing high-melting-resistant whole milk high-fat soft-serve ice cream, wherein the raw materials, by weight percentage, are composed of: The ingredients are: 25% light cream, 15% whole milk powder, 12% maple syrup, and 1.1% esterified konjac glucomannan, with the remainder made up with raw milk. The preparation process is as follows: 1) Mixing process: First, maple syrup, whole milk powder and esterified konjac glucomannan are added according to the formula and mixed to make liquid 1; then liquid 1 is added to light cream and raw milk and stirred evenly to make liquid 2; finally, liquid 2 is sterilized, homogenized and cooled to make liquid 3.

[0045] 2) The aging process includes: first aging the liquid material 3 at 4 ℃ for 4 h.

[0046] 3) The freezing process includes: feed temperature 2 ℃, freezing time 15 min, discharge temperature -5.5 ℃, scraper speed 300 rpm, air mixing rate 35%, and then warming to 2 ℃ for molding.

[0047] 4) The hardening process includes: storage at -18 ℃ for 48 h.

[0048] The preparation method of esterified konjac glucomannan is basically the same as that in Example 1, except that the esterification reaction is carried out by adding sodium hydroxide as a dodecenyl succinic anhydride as an esterification reagent.

[0049] Example 7 (Application) A method for preparing pistachio-flavored ice cream, wherein the raw materials, by weight percentage, are as follows: The ingredients are: 25% light cream, 15% pure pistachio jam, 6% skim milk powder, 8% white sugar, 2% trehalose, 1% glucose syrup, 1% esterified konjac glucomannan, with the remainder made up with whole milk. The preparation process is as follows: 1) Mixing process: First, pure pistachio jam, skim milk powder, white sugar, trehalose, glucose syrup and esterified konjac glucomannan are added according to the formula and mixed to make liquid 1; then liquid 1 is added to light cream and whole milk and stirred evenly to make liquid 2; finally, liquid 2 is sterilized, homogenized and cooled to make liquid 3.

[0050] 2) The aging process includes: first aging the liquid material 3 at 4 ℃ for 4 h.

[0051] 3) The freezing process includes: feed temperature 2 ℃, freezing time 15 min, discharge temperature -5.5 ℃, scraper speed 300 rpm, air mixing rate 30%, and then warming to 2 ℃ for molding.

[0052] 4) The hardening process includes: storage at -18 ℃ for 48 h.

[0053] The preparation method of esterified konjac glucomannan is basically the same as that in Example 1, except that the esterification reaction is carried out by adding sodium hydroxide as an esterification reagent.

[0054] Example 8 (Application) A method for preparing fruit ice cream, wherein the raw materials, by weight percentage, are composed of: The ingredients are: 50% raw milk, 15% light cream, 15% banana puree, 5% dried apple, 5% hydrolyzed whey protein, 4% prebiotics (fructooligosaccharides), 0.3% natural vanilla pod extract, 4% trehalose, 1% esterified konjac glucomannan, with the remainder made up with water. The preparation process is as follows: 1) Mixing process: First, banana puree, dried apple, hydrolyzed whey protein, prebiotics, natural vanilla pod extract, trehalose and esterified konjac glucomannan are added according to the formula and mixed to make liquid 1; then, liquid 1 is added to raw milk, light cream and water and stirred evenly to make liquid 2; finally, liquid 2 is sterilized, homogenized and cooled to make liquid 3.

[0055] 2) The aging process includes: first aging the liquid material 3 at 4 ℃ for 5 h.

[0056] 3) The freezing process includes: feed temperature 2 ℃, freezing time 15 min, discharge temperature -5.5 ℃, scraper speed 300 rpm, air mixing rate 35%, and then warming to 2 ℃ for molding.

[0057] 4) The hardening process includes: storage at -18 ℃ for 48 h.

[0058] The preparation method of esterified konjac glucomannan is basically the same as that in Example 1, except that the esterification reaction is carried out by heating in a water bath at 40 °C for 1.5 h.

[0059] Example 9 (Application) A method for preparing spinach and avocado flavored ice cream, wherein the raw materials, by weight percentage, are as follows: The ingredients are: 15% light cream, 15% avocado puree, 8% apple juice concentrate, 2% ultrafine spinach powder, 0.5% DHA algal oil, 1% probiotics (Bifidobacterium lactis), 1% trehalose, 1% esterified konjac glucomannan, with the remainder made up with raw milk. The preparation process is as follows: 1) Mixing process: First, avocado puree, apple juice concentrate, spinach ultrafine powder, probiotics (Bifidobacterium lactis), trehalose and esterified konjac glucomannan are added according to the formula and mixed to make liquid 1; then, raw milk, light cream and DHA algal oil are added to liquid 1 and stirred evenly to make liquid 2; finally, liquid 2 is sterilized, homogenized and cooled to make liquid 3.

[0060] 2) The aging process includes: first aging the liquid material 3 at 4 ℃ for 4 h.

[0061] 3) The freezing process includes: feed temperature 2 ℃, freezing time 15 min, discharge temperature -5.5 ℃, scraper speed 300 rpm, air mixing rate 30%, and then warming to 2 ℃ for molding.

[0062] 4) The hardening process includes: storage at -18 ℃ for 48 h.

[0063] The preparation method of esterified konjac glucomannan is basically the same as that in Example 1, except that the esterification reaction is carried out by heating in a water bath at 30 °C for 2 h.

[0064] Comparative Example 1 The only difference between this comparative example and Example 1 is that the emulsifying stabilizer system is replaced by the same mass of konjac polysaccharide.

[0065] Comparative Example 2 The only difference between this comparative example and Example 1 is that the emulsifying stabilizer system consists of guar gum, monoglyceride, carrageenan, and xanthan gum in a mass ratio of 85:50:8:7.

[0066] Comparative Example 3 The only difference between this comparative example and Example 1 is that the emulsifying stabilizer system consists of konjac polysaccharide, guar gum, monoglyceride, carrageenan, and xanthan gum in a mass ratio of 100:85:50:8:7.

[0067] Comparative Example 4 The only difference between this comparative example and Example 1 is that the emulsifying stabilizer system consists of esterified konjac glucomannan, guar gum, monoglyceride, carrageenan, and xanthan gum, added at an amount of 0.6% and in a mass ratio of 100:85:50:8:7.

[0068] Comparative Example 5 The only difference between this comparative example and Example 3 is that the emulsifying stabilizer system is replaced by the same mass of konjac polysaccharide.

[0069] Comparative Example 6 The only difference between this comparative example and Example 3 is that the emulsifying stabilizer system consists of guar gum, monoglyceride, carrageenan, and xanthan gum in a mass ratio of 85:50:8:7.

[0070] Comparative Example 7 The only difference between this comparative example and Example 3 is that the emulsifying stabilizer system consists of konjac polysaccharide, guar gum, monoglyceride, carrageenan, and xanthan gum in a mass ratio of 100:85:50:8:7.

[0071] Comparative Example 8 The only difference between this comparative example and Example 3 is that the emulsifying stabilizer system consists of esterified konjac glucomannan, guar gum, monoglyceride, carrageenan, and xanthan gum in a mass ratio of 100:85:50:8:7.

[0072] Experimental Example 1 - Sensory Evaluation Sensory evaluation was conducted on the products obtained from each set of examples and comparative examples (based on GB / T 31114—2024), and the corresponding scoring criteria are shown in Table 1 below: Table 1 Sensory Rating Table for Ice Cream

[0073] Thirty participants were selected from part-time sensory evaluators of different ages and genders within the industry (who underwent sensory training) to conduct sensory evaluations. The evaluation method involved scoring each indicator according to the aforementioned scoring criteria, with a maximum score of 10. The scores from the 30 participants were then averaged and rounded to one decimal place. The test results are shown in Table 2. Table 2 Sensory evaluation scores of the products in the examples and comparative examples experimental group odor organize taste Color Acceptability Total score / 50 Example 1 9.5 9.6 9.5 9.8 9.8 48.2 Example 3 9.6 9.7 9.5 9.8 9.7 48.3 Comparative Example 1 9.2 7.2 5.0 6.0 7.0 34.4 Comparative Example 2 9.1 6.8 5.2 8.2 6.0 35.3 Comparative Example 3 9.2 7.5 7.0 7.0 7.5 38.2 Comparative Example 4 9.5 9.6 9.2 9.8 9.2 47.3 Comparative Example 5 9.2 9.2 5.1 9.3 6.8 39.6 Comparative Example 6 9.1 8.6 4.9 9.3 6.9 38.8 Comparative Example 7 9.2 9.2 7.9 9.4 7.9 43.6 Comparative Example 8 9.5 9.7 9.3 9.8 9.3 47.6

[0074] The above evaluation shows that the present invention provides a method for preparing ice cream with high melt resistance. By adding esterified konjac glucomannan as an emulsifying stabilizer, the taste and texture of the product are effectively improved, making it delicate and smooth, and significantly enhancing the texture and flavor of the ice cream.

[0075] Test Example 2 - Melting Resistance Test To assess melt resistance, samples from Examples 1 and 3, and Comparative Examples 1-8 were stored at -18°C for 48 hours and then transferred to a melting test apparatus at 27°C. The melt weight of the samples after 60 minutes was recorded to evaluate their melt resistance, and corresponding graphs were plotted. The results are as follows: Figure 3 As shown: the sample of Comparative Example 1 had the worst resistance to melting, while the samples of Example 1 and Comparative Example 4 had the best resistance to melting. Figure 4 The results showed that Comparative Example 6 exhibited the worst melt resistance, while Samples 3, Comparative Example 4, and Comparative Example 8 showed the best melt resistance. The melt rate and first drop time data obtained using the above detection methods are shown in Tables 3-5, and the melt resistance bar chart is shown below. Figure 3 , Figure 4 As shown.

[0076] Table 3 Comparison of melting rate and first drop time of products in Example 1 and Comparative Examples 1-4 Melting rate % First drop time / min Example 1 43.3 27 Comparative Example 1 53.1 25 Comparative Example 2 49.8 21 Comparative Example 3 43.4 24 Comparative Example 4 38.7 26

[0077] Table 4 Comparison of melting rate and first drop time of products in Example 3 and Comparative Examples 1-4 Melting rate % First drop time / min Example 3 57.0 20 Comparative Example 5 57.8 19 Comparative Example 6 58.4 17 Comparative Example 7 49.9 18 Comparative Example 8 45.0 22

[0078] Table 5 Comparison of melting rate and first drop time of products in Examples 2, 4, 5, and 6 Melting rate % First drop time / min Example 2 52.0 25 Example 4 45.8 22 Example 5 50.4 24 Example 6 52.9 23

[0079] The test results of the above-mentioned Experiment Example 2 show that the ice cream made according to the method of the present invention has good melt resistance, and the guar gum, carrageenan, monoglyceride and xanthan gum can synergistically increase its melt resistance, which is better than that of conventional ice cream.

[0080] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

[0081] The above are merely preferred embodiments of the present invention and do not limit the scope of the patent. All equivalent changes and modifications made within the scope of the present invention should still fall within the scope of the present invention.

Claims

1. A high melt-resistant ice cream, characterized in that, By weight percentage, it contains the following components: 0%–76% raw milk, 0%–45% cream, 0%–30% milk powder, 0%–16% vegetable oil, 10%–20% sweetener, 0.3%–3% esterified konjac glucomannan, and the balance being water.

2. The high melt-resistant ice cream according to claim 1, characterized in that, The esterified konjac glucomannan is obtained by esterifying konjac glucomannan using acetic anhydride, an esterification reagent.

3. The high melt-resistant ice cream according to claim 2, characterized in that, The esterified konjac glucomannan was prepared by the following steps: (1) Pretreatment: Konjac glucomannan was added to an ethanol aqueous solution, heated and stirred, and filtered to obtain pretreated konjac glucomannan; (2) Esterification reaction: Add esterification reagent and catalyst to the pretreated konjac glucomannan and heat in a water bath to carry out the reaction; the catalyst is any one of organic acid or organic base; (3) Post-treatment: After the reaction is complete, wash with ethanol aqueous solution until neutral, dry to obtain esterified konjac glucomannan.

4. The high melt-resistant ice cream according to claim 3, characterized in that: (1) In this process, the water bath is heated at 50–70 °C for 1–10 h; In (2), the esterification reaction is carried out at 20-70 °C for 1-24 h.

5. The high melt-resistant ice cream according to any one of claims 3 or 4, characterized in that, (2) The esterification reagent mentioned in the above can be any one of octenyl succinic anhydride, dodecenyl succinic anhydride and / or succinic anhydride, in addition to acetic anhydride.

6. The high melt-resistant ice cream according to claim 1 or 2, characterized in that, The weight percentages of each ingredient are as follows: sucrose 15%, skim milk powder 10%, sunflower seed oil 2.8% or palm oil 10%, esterified konjac glucomannan 1%, and the remainder is water.

7. The high melt-resistant ice cream according to any one of claims 1 or 2, characterized in that: The milk powder is selected from at least one of whole milk powder, low-fat milk powder, skim milk powder, high-calcium milk powder, low-lactose milk powder, lactose-free milk powder, cow milk powder, goat milk powder, camel milk powder, plant-based milk powder, and prebiotic milk powder; the vegetable oil is selected from at least one of sunflower seed oil, coconut oil, olive oil, palm oil, rapeseed oil, peanut oil, soybean oil, corn oil, rice bran oil, flaxseed oil, walnut oil, grapeseed oil, and camellia oil; the sweetener is selected from at least one of sucrose, glucose, fructose, lactose, galactose, maltose, honey, maple syrup, agave syrup, steviol glycosides, mogrosides, xylitol, sorbitol, maltitol, erythritol, sucralose, and acesulfame potassium.

8. A method for preparing high melt-resistant ice cream as described in any one of claims 1 to 7, characterized in that, Includes the following steps: (1) Mixing: Mix raw milk, cream, milk powder, sweetener and the esterified konjac glucomannan, add vegetable oil and water, and stir evenly to obtain ice cream base; sterilize, homogenize and cool the ice cream base; (2) Aging: The ice cream mixture obtained in (1) is aged; (3) Freezing and molding: Freeze and mold the aged ice cream mixture from (2); (4) Hardening: Freeze and store the ice cream after it has been poured into the mold.

9. The method according to claim 8, characterized in that, (2) In this process, the ice cream mix is ​​aged at 0-10 ℃ for 2-10 h.

10. The method according to any one of claims 8 or 9, characterized in that, (3) The freezing conditions are: feed temperature 0-4 ℃, freezing time 4-15 min, discharge temperature -6-0 ℃, scraper speed 150-400 rpm, and air mixing amount 20%-50%.

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