Passion fruit honey ice cream and preparation process thereof

Abstract

The invention discloses passion fruit and honey ice cream and a preparation process thereof. The passion fruit honey ice cream comprises the following raw materials in parts by weight: 8-15 parts of honey, 8-12 parts of milk powder, 5-12 parts of sugar, 0-5 parts of non-dairy creamer, 3-10 parts of a passion fruit additive, 0.2-0.8 part of a composite anti-acid stabilizer and 60-80 parts of water, wherein the composite anti-acid stabilizer comprises high-ester pectin and acid-resistant modified starch. According to the passion fruit and honey ice cream and the preparation process thereof, the natural flavor and color of passion fruits can be effectively reserved, and the loss in processing is reduced; meanwhile, through the cooperation of a specific stabilizer and a physical field process, the texture of the ice cream is remarkably improved, so that ice crystals are fine and smooth, the melting resistance is enhanced, and the storage stability is improved; and the taste of the grains in a final product can be optimized through directional treatment of the grains.

Description

Technical Field

[0001] This application relates to the technical field of food, and in particular to a passion fruit honey ice cream and its preparation process. Background Technology

[0002] Passion fruit flavored sorbet is popular in the market due to its unique flavor. However, there are some technical aspects in its actual production that need improvement. Passion fruit raw material has a high acidity, and its organic acids may affect the stability of milk proteins in the sorbet, posing a challenge to the product's texture uniformity and melt resistance. At the same time, the typical aroma components of passion fruit are highly heat-sensitive and easily lost during conventional heat treatment, potentially leading to insufficient flavor intensity and freshness in the final product. Furthermore, while the addition of passion fruit seeds brings a unique texture, improper control of their particle size and distribution may also affect the smoothness and consistency of the texture. Summary of the Invention

[0003] This application aims to at least partially address one of the technical problems in the related art.

[0004] Therefore, one objective of this application is to provide a passion fruit honey ice cream and its preparation process, which can effectively preserve the natural flavor and color of passion fruit and reduce losses during processing; at the same time, through the synergy of specific stabilizers and physical field processes, the texture of the ice cream is significantly improved, making its ice crystals delicate, its resistance to melting enhanced, and its storage stability improved; and through the targeted treatment of the seeds, its taste in the final product can be optimized.

[0005] To achieve the above objectives, the first aspect of this application provides a passion fruit honey ice cream, which, by weight, comprises: 8-15 parts honey, 8-12 parts milk powder, 5-12 parts sugar, 0-5 parts non-dairy creamer, 3-10 parts passion fruit additive, 0.2-0.8 parts compound anti-acid stabilizer, and 60-80 parts water. The composite acid stabilizer includes high-ester pectin and acid-resistant modified starch.

[0006] The passion fruit honey ice cream and its preparation process of the present application embodiments can effectively retain the natural flavor and color of passion fruit and reduce losses during processing; at the same time, through the synergy of specific stabilizers and physical field processes, the texture of the ice cream is significantly improved, making its ice crystals delicate, its resistance to melting enhanced, and its storage stability improved; and through the targeted treatment of the seeds, its taste in the final product can be optimized.

[0007] In addition, the passion fruit honey ice cream proposed in this application may also have the following additional technical features: In one embodiment of this application, the weight ratio of the high-ester pectin to the acid-resistant modified starch is (1:2) to (2:1).

[0008] In one embodiment of this application, the passion fruit additive is at least one of passion fruit pulp, passion fruit concentrate, and passion fruit flavored microcapsule powder.

[0009] In one embodiment of this application, the raw materials further include edible flavorings and / or food additives, wherein the food additives are selected from one or more of vanillin, ethyl maltol, and molasses, and the total amount of edible flavorings and food additives added is 0.01-0.2 parts.

[0010] In one embodiment of this application, the passion fruit additive contains passion fruit seeds, and the particle size of the passion fruit seeds is less than 1.5 mm.

[0011] The second aspect of this application provides a process for preparing passion fruit honey ice cream, including the following steps: S1 Passion Fruit Component Pretreatment: Passion fruit pulp or concentrated juice is vacuum-concentrated at a temperature ≤65℃ and a vacuum degree ≥-0.08MPa to obtain passion fruit concentrate. And / or, passion fruit pulp is mixed with wall material and then spray-dried to produce passion fruit flavored microcapsule powder; S2 Ice Cream Base Preparation: Honey, milk powder, sugar, non-dairy creamer, compound anti-acid stabilizer and water are mixed, pasteurized and homogenized, and then cooled to 2-6℃ for aging to obtain ice cream base liquid; S3 Low-temperature asynchronous mixing: The passion fruit concentrate or microcapsule powder obtained in step S1 is added to the ice cream base liquid with a temperature ≤10℃ under stirring conditions, and mixed evenly to obtain a mixed liquid. S4 Physical Field Refinement Processing: The mixed liquid is subjected to ultrasonic-induced nucleation and high-pressure assisted freezing in sequence; S5 Ultra-low temperature instantaneous hardening: The ice cream formed by freezing in step S4 is rapidly hardened to obtain the passion fruit honey ice cream.

[0012] In addition, the preparation process of passion fruit honey ice cream proposed in this application may also have the following additional technical features: In one embodiment of this application, in step S1, the seeds in the passion fruit pulp or concentrated juice are treated in one of the following ways: Partial softening treatment was performed using a complex enzyme containing cellulase and pectinase. Physical sieving is performed to select grains with a particle size in the range of 0.8-1.5 mm; c) High-pressure homogenization crushing is performed to reduce the grain size to less than 400μm.

[0013] In one embodiment of this application, in step S4, the specific conditions for ultrasonic-induced nucleation are: cooling the mixed liquid to -1°C to -3°C, and applying pulsed ultrasonic treatment with a frequency of 20-28kHz and a power density of 150-250W / L for 3-8 minutes. The specific conditions for high-pressure assisted freezing are: freezing for 80-120 seconds at an isostatic pressure of 180-220 MPa and a temperature of -12°C to -18°C, while controlling the volume expansion rate of the liquid to be 70-85%.

[0014] In one embodiment of this application, in step S5, the rapid hardening is gradient hardening, which includes: performing a first stage of hardening for 5-15 minutes under conditions of -35℃ to -40℃ and wind speed of 5-10m / s, followed by a second stage of hardening for 10-20 minutes under conditions of -40℃ to -50℃ and wind speed of 3-8m / s, with a total hardening time not exceeding 25 minutes.

[0015] Additional aspects and advantages of this application will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of this application. Attached Figure Description

[0016] The above and / or additional aspects and advantages of this application will become apparent and readily understood from the following description of the embodiments taken in conjunction with the accompanying drawings, wherein: Figure 1 The present application provides a process flow diagram of passion fruit honey ice cream and its preparation process. Figure 2 The process flow diagram for seed processing in the passion fruit honey ice cream and its preparation process according to this application is shown below. Detailed Implementation

[0017] Embodiments of this application are described in detail below. Examples of these embodiments are illustrated in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain this application, and should not be construed as limiting this application. Rather, embodiments of this application include all variations, modifications, and equivalents falling within the spirit and scope of the appended claims.

[0018] The following is in conjunction with the appendix Figures 1-2 This application describes the passion fruit honey ice cream and its preparation process according to embodiments of the present application.

[0019] The passion fruit honey ice cream of this application embodiment, by weight, comprises the following raw materials: 8-15 parts honey, 8-12 parts milk powder, 5-12 parts sugar, 0-5 parts non-dairy creamer, 3-10 parts passion fruit additives, 0.2-0.8 parts compound anti-acid stabilizer, and 60-80 parts water. The composite acid-resistant stabilizer includes high-ester pectin and acid-resistant modified starch.

[0020] Furthermore, the weight ratio of high-ester pectin to acid-resistant modified starch is (1:2) to (2:1).

[0021] Specifically, high-ester pectin forms a gel structure under acidic conditions, which is mainly responsible for encapsulating passion fruit pulp and seeds and improving the water-holding capacity of the system during freezing; while acid-resistant modified starch mainly provides viscosity, enhances textural consistency and improves freeze-thaw stability.

[0022] Balance of taste: If the proportion of high-ester pectin is too high (far greater than 2:1), the product is prone to excessive elasticity or a gelatinous texture, affecting the refreshing taste and melting characteristics of the ice cream; if the proportion is too low (far less than 1:2), it may not be able to form a sufficient gel network under acidic conditions, leading to the sedimentation of fruit pulp or seeds and a decrease in the system's resistance to melting. The ratio range is chosen to balance stability and taste requirements.

[0023] Within this range, it is effectively compatible with other ingredients in the ice cream base (such as milk protein and sugar).

[0024] Furthermore, the passion fruit additive is at least one of passion fruit puree, passion fruit concentrate, and passion fruit flavored microcapsule powder.

[0025] Specifically, passion fruit puree retains its complete flavor, color, and seed characteristics, but the requirements for flavor preservation and system stability are the highest during processing.

[0026] Passion fruit concentrate reduces water content, making it easier to store and transport. While some flavor compounds are concentrated, heat-sensitive components may be lost during the concentration process.

[0027] Passion fruit flavored microcapsule powder, through microencapsulation, can maximize the protection of heat-sensitive flavor substances, enabling them to withstand subsequent processing and storage, and achieving controlled release of flavor.

[0028] Preferably, the raw materials also include edible flavorings and / or food additives, wherein the food additives are selected from one or more of vanillin, ethyl maltol, and molasses, and the total amount of edible flavorings and food additives added is 0.01-0.2 parts.

[0029] Preferably, the passion fruit additive contains passion fruit seeds, and the particle size of the passion fruit seeds is less than 1.5 mm.

[0030] Specifically, the seeds are less than 1.5 mm in diameter, for the sake of the final product's texture. This size preserves the characteristics of passion fruit seeds while avoiding a rough texture or noticeable foreign object feeling in the sorbet due to excessively large seeds.

[0031] The following examples illustrate the above formulation in detail.

[0032] Example 1: Passion fruit pulp and compound enzymatic hydrolysis softening treatment were used. Note: The total weight of the composite acid stabilizer is obtained by adding up the components (0.2 + 0.3 = 0.5).

[0033] Preparation method: S1 Passion Fruit Component Pretreatment: Take passion fruit pulp and add 0.1% of its mass of a compound enzyme (cellulase: pectinase = 1:1). Treat at 45℃ for 30 minutes to partially soften the seeds. Then, concentrate under vacuum at 60℃ and -0.085MPa to half of the original volume to obtain passion fruit concentrate.

[0034] S2 Ice Cream Base Preparation: Honey, milk powder, white sugar, non-dairy creamer, compound anti-acid stabilizer, vanillin, ethyl maltol and water are mixed, pasteurized at 85℃ for 25 seconds, homogenized at 65℃ and 18 / 5MPa, cooled to 4℃ and aged for 6 hours to obtain ice cream base liquid.

[0035] S3 Low-temperature asynchronous mixing: Cool the base liquid to 8°C, add the passion fruit concentrate obtained in step S1 while stirring, and mix evenly.

[0036] S4 physical field refinement treatment: The mixed liquid was cooled to -2℃ and treated with pulsed ultrasound at 25kHz and 200W / L (3 seconds of operation followed by 4 seconds of intermittent operation) for 5 minutes. Subsequently, it was subjected to high-pressure freezing at 200MPa and -15℃ for 100 seconds, with the expansion rate controlled at 75%.

[0037] S5 Ultra-Low Temperature Instantaneous Hardening: After freezing and molding, it is hardened for 8 minutes at -38℃ and wind speed of 8m / s, and then hardened for 12 minutes at -45℃ and wind speed of 5m / s, for a total hardening time of 20 minutes.

[0038] Product characteristics: Passion fruit seeds have softened and are less than 1.5 mm in diameter. After storage at -18℃ for 28 days, the retention rate of its main passion fruit characteristic flavor substances (calculated as ethyl hexanoate) increases.

[0039] Example 2: Passion fruit concentrate and seed sieving process.

[0040] The required accuracy of document or technical document formatting: Preparation method: S1 Passion Fruit Component Pretreatment: Commercially available passion fruit concentrate (containing seeds) is passed through a vibrating screen to physically separate the seeds with a particle size in the range of 1.0-1.2mm, and set aside for later use.

[0041] Preparation of S2 ice cream base: Same as step 2 in Example 1.

[0042] S3 Low-Temperature Asynchronous Mixing: Cool the base liquid to 5°C, add the sieved passion fruit concentrate (containing seeds of a specific particle size), and mix evenly.

[0043] S4 physical field refinement treatment: The mixed liquid was cooled to -1.5℃ and treated with pulsed ultrasound at 22kHz and 180W / L for 6 minutes. It was then frozen at 190MPa and -12℃ for 110 seconds, with an expansion rate of 80%.

[0044] S5 Ultra-Low Temperature Instantaneous Hardening: Harden for 10 minutes at -36℃ and wind speed of 6m / s, then harden for 15 minutes at -42℃ and wind speed of 4m / s.

[0045] Product characteristics: The resulting ice crystals have an average diameter of approximately 24 μm and contain clearly defined, evenly distributed passion fruit seeds (1.0-1.2 mm in diameter) with a pleasant texture. After storage at -18℃ for 28 days, the retention rate of the main characteristic flavor compounds of passion fruit is approximately 72%.

[0046] Example 3: Passion fruit flavored microcapsule powder and seeds were homogenized under high pressure. Preparation method: S1 Passion Fruit Component Pretreatment: Passion fruit pulp is first treated with a high-pressure homogenizer at 40 MPa to break the seeds down to a particle size of less than 300 μm. Then it is mixed with maltodextrin and gum arabic and spray-dried (inlet air 160℃, outlet air 80℃) to produce microcapsule powder.

[0047] Preparation of S2 ice cream base: Same as step 2 in Example 1.

[0048] S3 Low-Temperature Asynchronous Mixing: Cool the base liquid to 10°C, add passion fruit microcapsule powder, and stir until completely dispersed.

[0049] S4 physical field refinement treatment: The mixed liquid was cooled to -2.5℃ and treated with pulsed ultrasound at 28kHz and 220W / L for 4 minutes. It was then frozen at 210MPa and -18℃ for 90 seconds, with an expansion rate of 70%.

[0050] S5 Ultra-Low Temperature Instantaneous Hardening: Harden for 6 minutes at -40℃ and wind speed of 10m / s, then harden for 14 minutes at -48℃ and wind speed of 8m / s.

[0051] Product characteristics: The resulting ice crystals are of moderate size, with an extremely smooth texture and no noticeable grainy feel. After storage at -18℃ for 28 days, the retention rate of the main passion fruit characteristic flavor substances is as high as approximately 85%.

[0052] This application discloses a method for preparing the above-mentioned passion fruit honey ice cream, characterized by comprising the following steps: S1 Passion Fruit Component Pretreatment: Passion fruit pulp or concentrated juice is vacuum-concentrated at a temperature ≤65℃ and a vacuum degree ≥-0.08MPa to obtain passion fruit concentrate. And / or, passion fruit pulp is mixed with wall material and then spray-dried to produce passion fruit flavored microcapsule powder; S2 Ice Cream Base Preparation: Honey, milk powder, sugar, non-dairy creamer, compound anti-acid stabilizer and water are mixed, pasteurized and homogenized, and then cooled to 2-6℃ for aging to obtain ice cream base liquid; S3 Low-temperature asynchronous mixing: Add the passion fruit concentrate or microcapsule powder obtained in step S1 to the ice cream base liquid with a temperature ≤10℃ under stirring conditions, mix evenly, and obtain a mixed liquid. S4 physical field refinement process: The mixed liquid is subjected to ultrasonic-induced nucleation and high-pressure assisted freezing in sequence; S5 Ultra-low Temperature Instantaneous Hardening: The frozen ice cream formed in step S4 is rapidly hardened to obtain passion fruit honey ice cream.

[0053] Preferably, in step S1, the seeds in the passion fruit pulp or concentrated juice are treated with one of the following methods: a) Partial softening treatment using a complex enzyme containing cellulase and pectinase; b) Perform physical sieving to select grains with a particle size in the range of 0.8-1.5 mm; c) High-pressure homogenization crushing is performed to reduce the grain size to less than 400μm.

[0054] Specifically, a) Enzymatic softening treatment: This method utilizes the combined action of cellulase and pectinase to gently degrade the cell wall structure of the grains, thereby reducing their hardness and improving their chewiness. It is a biological modification method.

[0055] b) Physical sieving: Seeds within a specific size range (0.8-1.5mm) are selected using a sieve. This is to standardize the seed size, ensure a suitable and uniform texture, and avoid the rough taste caused by overly large seeds.

[0056] c) High-pressure homogenization crushing: The grains are mechanically crushed to a fine state (particle size <400μm) by high shear force.

[0057] This method can essentially eliminate the grainy texture of the seeds, resulting in a smoother and more delicate product texture, and is suitable for products that require high uniformity of taste.

[0058] Further, in step S4, the specific conditions for ultrasonic-induced nucleation are as follows: the mixed liquid is cooled to -1°C to -3°C, and pulsed ultrasonic treatment with a frequency of 20-28kHz and a power density of 150-250W / L is applied for 3-8 minutes. The specific conditions for high-pressure assisted freezing are: freezing for 80-120 seconds at an isostatic pressure of 180-220 MPa and a temperature of -12℃ to -18℃, while controlling the volume expansion rate of the liquid to 70-85%, ensuring the generation of sufficient and uniformly distributed micro-ice crystal nuclei while avoiding excessive heating of the system. Pulsed operation helps control the accumulation of heat energy.

[0059] Furthermore, in step S5, rapid hardening is gradient hardening, which includes: performing a first stage of hardening for 5-15 minutes under conditions of -35℃ to -40℃ and wind speed of 5-10m / s, followed by a second stage of hardening for 10-20 minutes under conditions of -40℃ to -50℃ and wind speed of 3-8m / s, with a total hardening time not exceeding 25 minutes.

[0060] A passion fruit honey ice cream prepared by a method for preparing passion fruit honey ice cream has an average diameter of no more than 25 micrometers in its internal ice crystals, and after being stored at -18℃ for 28 days, the retention rate of its main passion fruit characteristic flavor substances is no less than 70%.

[0061] The average diameter of ice crystals is ≤25 micrometers, which is the effect of the aforementioned physical field processes such as ultrasonic-induced nucleation and high-pressure assisted freezing on the control of ice crystal structure.

[0062] Flavor retention rate ≥70% after storage at -18℃ for 28 days: This indicator evaluates the effectiveness of key processes such as pretreatment (e.g., concentration / microencapsulation) and low-temperature asynchronous mixing for the heat-sensitive flavor of passion fruit. In summary, the passion fruit honey ice cream and its preparation process of the present application embodiments can effectively preserve the natural flavor and color of passion fruit and reduce losses during processing; at the same time, through the synergy of specific stabilizers and physical field processes, the texture of the ice cream is significantly improved, making its ice crystals delicate, its resistance to melting enhanced, and its storage stability improved; and through the targeted treatment of the seeds, its taste in the final product can be optimized.

[0063] In the description of this specification, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0064] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of this application. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0065] Although embodiments of this application have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting this application. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of this application.

Claims

1. A passion fruit honey ice cream, characterized in that, The raw material composition includes, by weight parts: honey 8-15 parts, milk powder 8-12 parts, sugar 5-12 parts, vegetable fat powder 0-5 parts, passion fruit additive 3-10 parts, composite anti-acid stabilizer 0.2-0.8 parts, and water 60-80 parts. The composite anti-acid stabilizer includes high-ester pectin and acid-resistant modified starch.

2. The passion fruit honey ice cream according to claim 1, characterized by, The weight ratio of the high-ester pectin to the acid-resistant modified starch is (1:2) to (2:1).

3. The passion fruit honey ice cream according to claim 1, characterized by, The passion fruit additive is at least one of passion fruit puree, passion fruit concentrate juice, and passion fruit flavor microcapsule powder.

4. The passion fruit honey ice cream of claim 1, wherein, The raw material further includes edible essence and / or food additive, the food additive being selected from one or more of vanillin, ethyl maltol, and honey essence, the total amount of the edible essence and the food additive being 0.01-0.2 parts.

5. The passion fruit honey ice-cream according to claim 1 or 3, characterized in that, The passion fruit additive contains passion fruit seeds, and the particle size of the passion fruit seeds is less than 1.5 mm.

6. A process for the preparation of passion fruit honey ice-cream according to any one of claims 1 to 5, characterized in that, The method includes the following steps: S1. Passion fruit component pretreatment: passion fruit puree or concentrate juice is vacuum low-temperature concentrated under the condition of a temperature ≤65℃ and a vacuum degree ≥-0.08MPa to obtain passion fruit concentrate; And / or, passion fruit puree is mixed with wall material and then spray dried to obtain passion fruit flavor microcapsule powder; S2. Ice cream base preparation: honey, milk powder, sugar, vegetable fat powder, composite anti-acid stabilizer, and water are mixed, pasteurized, homogenized, cooled to 2-6℃, and aged to obtain ice cream base liquid; S3. Low-temperature asynchronous mixing: passion fruit concentrate or microcapsule powder obtained in step S1 is added to the ice cream base liquid with a temperature ≤10℃ under stirring to obtain mixed liquid; S4. Physical field fine processing: the mixed liquid is sequentially subjected to ultrasonic wave-induced nucleation and high-pressure assisted freezing; S5. Ultra-low temperature instantaneous hardening: the ice cream shaped by freezing in step S4 is rapidly hardened to obtain the passion fruit honey ice cream.

7. The method of claim 6, wherein, In step S1, the seeds in the passion fruit puree or concentrate juice are treated as follows: Partially softened by using a composite enzyme containing cellulase and pectinase; Physically sieved to select seeds with a particle size in the range of 0.8-1.5mm; c) Broken by high-pressure homogenization to have a particle size less than 400μm.

8. The method of claim 6, wherein, In step S4, the specific conditions of ultrasonic wave-induced nucleation are as follows: the mixed liquid is cooled to -1℃ to -3℃, and then subjected to pulsed ultrasonic wave treatment with a frequency of 20-28kHz and a power density of 150-250W / L for 3-8 minutes; The specific conditions of high-pressure assisted freezing are as follows: frozen at an isostatic pressure of 180-220MPa and a temperature of -12℃ to -18℃ for 80-120 seconds, and the volume expansion rate of the liquid is controlled to be 70-85%.

9. The method of claim 6, wherein, In step S5, the rapid hardening is gradient hardening, including: first-stage hardening at -35℃ to -40℃ and a wind speed of 5-10m / s for 5-15 minutes, and then second-stage hardening at -40℃ to -50℃ and a wind speed of 3-8m / s for 10-20 minutes, and the total hardening time is not more than 25 minutes.

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