Anti-melt ice cream and method of making the same

Abstract

This invention provides a melt-resistant ice cream with a dry matter content of ≥34%, a protein content of ≥2.5%, and a fat content of ≤10%. The melt-resistant ice cream includes thickeners comprising guar gum, xanthan gum, carrageenan, and locust bean gum. The mass of guar gum is 0.8‰–1.7‰ of the melt-resistant ice cream's mass; the mass of xanthan gum is 0.1‰–0.7‰; the mass of carrageenan is 0.2‰–0.8‰; and the mass of locust bean gum is 0.1‰–0.5‰. Compared with existing technologies, this invention, by controlling the dry matter content, protein and fat content, and the composition of stabilizers in the ice cream, results in ice cream with high overrun, strong melt resistance, and excellent shape retention.

Description

Technical Field

[0001] This invention belongs to the field of food technology, and in particular relates to an anti-melting ice cream and its preparation method. Background Technology

[0002] Ice cream is a type of frozen food with a rich aroma, many varieties, and a cool and refreshing taste, made primarily from drinking water, dairy products, sugars, and fats through processes such as mixing, sterilization, homogenization, aging, freezing, and hardening.

[0003] In recent years, with the upgrading of consumption, ice cream products have shown a diversified development trend, and more and more forms of ice cream products have been produced. Among them, cultural and creative ice cream products from tourist attractions are widely loved by consumers for their realistic shapes and exquisite details. However, the exquisite appearance has weak points in terms of stress, and because the details of the ice cream are thin and have low cold storage capacity, the ice cream may melt. Summary of the Invention

[0004] In view of this, the technical problem to be solved by the present invention is to provide an anti-melting ice cream and a method for preparing the same.

[0005] This invention provides a melt-resistant ice cream, wherein the dry matter content of the melt-resistant ice cream is greater than or equal to 34%; the protein content of the melt-resistant ice cream is greater than or equal to 2.5%; and the fat content of the melt-resistant ice cream is less than or equal to 10%.

[0006] The melt-resistant ice cream includes thickeners; the thickeners include guar gum, xanthan gum, carrageenan, and locust bean gum; the mass of guar gum is 0.8‰ to 1.7‰ of the melt-resistant ice cream; the mass of xanthan gum is 0.1‰ to 0.7‰ of the melt-resistant ice cream; the mass of carrageenan is 0.2‰ to 0.8‰ of the melt-resistant ice cream; and the mass of locust bean gum is 0.1‰ to 0.5‰ of the melt-resistant ice cream.

[0007] Preferably, the dry matter content of the melt-resistant ice cream is 34% to 36%.

[0008] Preferably, the mass ratio of protein to fat in the melt-resistant ice cream is 1:2 to 1:5.

[0009] Preferably, the melt-resistant ice cream includes an emulsifier; the emulsifier includes mono- and diglyceride fatty acid esters; the mass of the mono- and diglyceride fatty acid esters is 1.5‰ to 3.5‰ of the mass of the melt-resistant ice cream.

[0010] Preferably, the melt-resistant ice cream includes sugars, milk powder, and oils;

[0011] The mass of the sugary substance is 13% to 18.5% of the mass of the melt-resistant ice cream;

[0012] The mass of the milk powder is 6% to 10% of the mass of the melt-resistant ice cream;

[0013] The mass of the oily substance is 9% to 13% of the mass of the melt-resistant ice cream.

[0014] Preferably, the carbohydrates include solid carbohydrates and syrup; the mass ratio of the solid carbohydrates to the syrup is (11-14):(2-4.5).

[0015] And / or, the oily substances include butter and vegetable oil; the mass ratio of the butter to the vegetable oil is (2-4):(7-9).

[0016] Preferably, the solid sugar is selected from white sugar; the syrup is selected from malt syrup and / or fructose syrup; and the vegetable oil is selected from coconut oil and / or palm oil.

[0017] Preferably, it also includes cocoa powder; the mass of the cocoa powder is 2% to 4% of the mass of the melt-resistant ice cream.

[0018] The present invention also provides a method for preparing the above-mentioned melt-resistant ice cream, comprising the following steps:

[0019] S1) Heat and mix the various raw materials according to the formula to obtain a mixed liquid;

[0020] S2) The mixture is subjected to homogenization and sterilization treatment in sequence to obtain sterilization solution;

[0021] S3) Cool and age the sterilization solution to obtain an aged solution;

[0022] S4) After the aging liquid is frozen and molded, an anti-melting ice cream is obtained.

[0023] Preferably, the heating and mixing temperature in step S1) is 60℃~70℃; the heating and mixing time is 15~20min;

[0024] The pressure for homogenization in step S2) is 20-25 bar.

[0025] In step S2), the sterilization temperature is greater than or equal to 75°C, and the sterilization time is 12 to 18 seconds.

[0026] The aging temperature in step S3) is 7℃~9℃; the aging time is 2~18h.

[0027] In step S4), the discharge temperature of the frozen material is -4℃ to -6℃; the expansion rate of the frozen material is 70% to 110%.

[0028] The temperature for compression molding in step S4) is -60℃ to -80℃.

[0029] This invention provides a melt-resistant ice cream with a dry matter content of ≥34%, a protein content of ≥2.5%, and a fat content of ≤10%. The melt-resistant ice cream includes thickeners comprising guar gum, xanthan gum, carrageenan, and locust bean gum. The mass of guar gum is 0.8‰–1.7‰ of the melt-resistant ice cream's mass; the mass of xanthan gum is 0.1‰–0.7‰; the mass of carrageenan is 0.2‰–0.8‰; and the mass of locust bean gum is 0.1‰–0.5‰. Compared with existing technologies, this invention, by controlling the dry matter content, protein and fat content, and the composition of stabilizers in the ice cream, results in ice cream with high overrun, strong melt resistance, and excellent shape retention. Attached Figure Description

[0030] Figure 1 A hardness curve for commercially available competitor ice cream (Yili Ranch Ino Ice Cream);

[0031] Figure 2 Texture and hardness curve of ice cream with 34% dry matter content;

[0032] Figure 3 The graph shows the hardness results for different dry matter textures. Detailed Implementation

[0033] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0034] This invention provides a melt-resistant ice cream, wherein the melt-resistant ice cream has a dry matter content of ≥34%; a protein content of ≥2.5%; and a fat content of ≤10%. The melt-resistant ice cream includes thickeners comprising guar gum, xanthan gum, carrageenan, and locust bean gum. The mass of guar gum is 0.8‰–1.7‰ of the mass of the melt-resistant ice cream; the mass of xanthan gum is 0.1‰–0.7‰ of the mass of the melt-resistant ice cream; the mass of carrageenan is 0.2‰–0.8‰ of the mass of the melt-resistant ice cream; and the mass of locust bean gum is 0.1‰–0.5‰ of the mass of the melt-resistant ice cream.

[0035] The dry matter content of ice cream refers to the content of all substances except water. The dry matter content of ice cream has a significant impact on its melt-resistance; the higher the dry matter content, the slower the ice cream melts. Furthermore, different dry matter contents directly affect the taste and texture of the ice cream. Therefore, in this invention, the dry matter content of the melt-resistant ice cream is preferably 34% to 36%; optionally, the dry matter content of the melt-resistant ice cream is 34%, 35%, 36%, or any two of the above values.

[0036] In this invention, the melt-resistant ice cream is preferably a melt-resistant ice cream with a three-dimensional shape; since it requires molding, it needs to have a certain degree of hardness. As the solid content of the product increases, the texture hardness of the ice cream also increases. The main reason for this phenomenon is that ice cream samples with low dry matter content have a limited internal protein and fat skeletal network. When air enters the interior, it supports the ice cream cake, but the internal skeleton is thin, thus reducing the hardness of the ice cream. In contrast, ice cream with high dry matter content has a higher protein and fat content, forming a sufficient and solid network skeleton. In this invention, the hardness of the melt-resistant ice cream is mainly characterized by a texture analyzer (TPA). Specifically, the parameters of the texture analyzer are: P70 probe, probe trigger force 5g, pre-test rate 0.5mm / s, mid-test rate 0.5mm / s, post-test rate 0.5mm / s, and type variation 100%. In this invention, the hardness of the melt-resistant ice cream is preferably 790–800 N.

[0037] Within a reasonable content range, fats and proteins in ice cream bases have a synergistic effect; outside this range, they compete with each other. A good base stability system involves fat particles binding with stabilizers, then cross-linking with proteins, and finally establishing a stable system that increases the air intake of the ice cream. However, excessive fat will compete with emulsifiers for binding, weakening the cross-linking effect with proteins and resulting in poor system stability. Therefore, in this invention, the preferred mass ratio of protein to fat in the melt-resistant ice cream is 1:2 to 1:5, more preferably 1:2 to 1:4, even more preferably 1:2.5 to 1:3.5, and most preferably 1:3.

[0038] Thickeners play an important role in the formation and stabilization of ice cream's texture. This invention uses guar gum, xanthan gum, carrageenan, and locust bean gum as thickeners. Among them, locust bean gum has good gelling properties, which ensures the good shape retention of the ice cream. The polysaccharide network formed by guar gum and xanthan gum has good water retention properties, which can effectively improve the ice cream's anti-melting properties. Carrageenan has a relatively hard gelling property, which improves the ice cream's hardness and chewiness, and can effectively improve the ice cream's texture.

[0039] In this invention, the mass of the guar gum is 0.8‰ to 1.7‰ of the mass of the melt-resistant ice cream; optionally, the mass of the guar gum is 0.8‰, 0.9‰, 1.0‰, 1.1‰, 1.2‰, 1.3‰, 1.4‰, 1.5‰, 1.6‰, 1.7‰ or any two of the above values; the Mn of the guar gum is preferably 20000 to 30000, more preferably 20000 to 28000, even more preferably 20000 to 25000, and most preferably 22000.

[0040] In this invention, the mass of xanthan gum is 0.1‰ to 0.7‰ of the mass of the melt-resistant ice cream; optionally, the mass of xanthan gum is 0.1‰, 0.2‰, 0.3‰, 0.4‰, 0.5‰, 0.6‰, 0.7‰, or any two of the above values; the preferred Mn content of the xanthan gum is 3×10⁻⁶. 7 ~4×10 7 More preferably 3×10 7 ~3.5×10 7 The optimal value is 3.1 × 10⁻⁶. 7 ~3.2×10 7 The optimal value is 3.13 × 10⁻⁶. 7 .

[0041] In this invention, the mass of the carrageenan is 0.2‰ to 0.8‰ of the mass of the melt-resistant ice cream; optionally, the mass of the carrageenan is 0.2‰, 0.3‰, 0.4‰, 0.5‰, 0.6‰, 0.7‰, 0.8‰ of the mass of the melt-resistant ice cream, or a range between any two of the above values; the Mn of the carrageenan is preferably 100,000 to 200,000, more preferably 100,000 to 180,000, even more preferably 100,000 to 150,000, even more preferably 120,000 to 140,000, and most preferably 130,000.

[0042] In this invention, the mass of the locust bean gum is 0.1‰ to 0.5‰ of the mass of the melt-resistant ice cream; optionally, the mass of the locust bean gum is 0.1‰, 0.2‰, 0.3‰, 0.4‰, 0.5‰ of the mass of the melt-resistant ice cream, or a range between any two of the above values; the preferred Mn content of the locust bean gum is 1×10⁻⁶. 6 ~5×10 6 More preferably 2×10 6 ~4×10 6 The preferred value is 3×10 6 .

[0043] Emulsifiers can effectively bind with fats, ensuring that the fats are evenly dispersed in the liquid. Therefore, the type of emulsifier also has a certain impact on the stability and melt resistance of ice cream. In this invention, the melt-resistant ice cream preferably includes an emulsifier; the emulsifier preferably includes mono- and diglyceride fatty acid esters; the content of monoglyceride fatty acid esters in the mono- and diglyceride fatty acid esters is preferably 50% to 80%, more preferably 50% to 70%, and even more preferably 60%; the mass of the mono- and diglyceride fatty acid esters is preferably 1.5‰ to 3.5‰ of the mass of the melt-resistant ice cream; optionally, the mass of the mono- and diglyceride fatty acid esters is 1.5‰, 2.0‰, 2.5‰, 3.0‰, 3.5‰ of the mass of the melt-resistant ice cream, or a range between any two of the above values.

[0044] According to the present invention, the melt-resistant ice cream preferably includes sugars, milk powder and oils.

[0045] In one specific embodiment of the present invention, the mass of the sugar substance is preferably 13% to 18.5% of the mass of the melt-resistant ice cream; optionally, the mass of the sugar substance is 13%, 14%, 15%, 16%, 17%, 18%, 18.5% of the mass of the melt-resistant ice cream or a range between any two of the above values.

[0046] In a specific embodiment of the present invention, the sugar substance preferably includes solid sugar and syrup; the mass ratio of the solid sugar to the syrup is preferably (11-14):(2-4.5); the solid sugar substance can be any solid sugar substance well known to those skilled in the art, and there are no special limitations, but white granulated sugar is preferred in the present invention; the syrup can be any syrup well known to those skilled in the art, and there are no special limitations, but malt syrup and / or fructose syrup is preferred in the present invention; the maltose content in the malt syrup is preferably 40%-60%, more preferably 45%-55%, and even more preferably 50%.

[0047] In one specific embodiment of the present invention, the mass of the solid sugar substance is preferably 11% to 14% of the mass of the melt-resistant ice cream; optionally, the mass of the solid sugar substance is 11%, 12%, 13%, 14% of the mass of the melt-resistant ice cream or a range between any two of the above values.

[0048] In one specific embodiment of the present invention, the mass of the syrup is preferably 2% to 4.5% of the mass of the melt-resistant ice cream; optionally, the mass of the syrup is 2%, 3%, 4%, 4.5% of the mass of the melt-resistant ice cream or a range between any two of the above values.

[0049] In one specific embodiment of the present invention, the mass of the milk powder is preferably 6% to 10% of the mass of the melt-resistant ice cream; optionally, the mass of the milk powder is 6%, 7%, 8%, 9%, 10% of the mass of the melt-resistant ice cream or a range between any two of the above values.

[0050] In one specific embodiment of the present invention, the mass of the oily substance is preferably 9% to 13% of the mass of the melt-resistant ice cream; optionally, the mass of the oily substance is 9%, 10%, 11%, 12%, or 13% of the mass of the melt-resistant ice cream, or a range between any two of the above values.

[0051] In one specific embodiment of the present invention, the oily substance preferably includes butter and vegetable oil; the mass ratio of butter to vegetable oil is preferably (2-4):(7-9); the butter is preferably anhydrous butter; the vegetable oil is preferably coconut oil and / or palm oil, more preferably coconut oil.

[0052] In one specific embodiment of the present invention, the mass of the cream is preferably 2% to 4% of the mass of the melt-resistant ice cream; optionally, the mass of the cream is 2%, 3%, 4% of the mass of the melt-resistant ice cream or a range between any two of the above values.

[0053] In one specific embodiment of the present invention, the mass of the vegetable oil is 7% to 9% of the mass of the melt-resistant ice cream; optionally, the mass of the vegetable oil is 7%, 8%, 9% of the mass of the melt-resistant ice cream or a range between any two of the above values.

[0054] According to the present invention, the melt-resistant ice cream preferably further includes cocoa powder; the mass of the cocoa powder is preferably 2% to 4% of the mass of the melt-resistant ice cream; optionally, the mass of the cocoa powder is 2%, 3%, 4% of the mass of the melt-resistant ice cream or a range between any two of the above values.

[0055] This invention controls the content of dry matter, protein and fat, and the composition of stabilizers in ice cream to produce ice cream with high overrun, strong resistance to melting, and excellent shape retention.

[0056] The present invention also provides a method for preparing the above-mentioned melt-resistant ice cream, comprising the following steps: S1) heating and mixing various raw materials according to the formula to obtain a mixed liquid; S2) subjecting the mixed liquid to homogenization and sterilization treatment in sequence to obtain a sterilized liquid; S3) cooling and aging the sterilized liquid to obtain an aged liquid; S4) freezing and molding the aged liquid to obtain melt-resistant ice cream.

[0057] In this invention, there are no special restrictions on the source of any raw materials; they can be commercially available.

[0058] Various raw materials are heated and mixed according to the formula to obtain a mixed liquid. In this invention, it is preferred that the various raw materials are added to water in the manner of first powder and then liquid. The heating and mixing temperature is preferably 60℃~70℃, more preferably 60℃~65℃, and even more preferably 60℃. The heating and mixing time is preferably 15~20min, more preferably 15~18min, and even more preferably 15min. The heating and mixing speed is preferably 500~800 rpm, more preferably 500~700 rpm, and even more preferably 600 rpm.

[0059] The mixed liquid is subjected to homogenization and sterilization treatments in sequence to obtain a sterilized liquid. The pressure of the homogenization treatment is preferably 20-25 bar, more preferably 21-24 bar, and even more preferably 22 bar. The temperature of the sterilization treatment is preferably greater than or equal to 75°C, more preferably 75°C-95°C, more preferably 80°C-90°C, and even more preferably 85°C. The time of the sterilization treatment is preferably 12-18 s, more preferably 14-16 s, and even more preferably 15 s. The sterilization treatment is preferably carried out in a tubular sterilizer. The flow rate of the mixed liquid during the sterilization treatment is preferably 1-5 T / h, more preferably 2-4 T / h, and even more preferably 3 T / h.

[0060] The sterilization solution is cooled and aged to obtain an aged solution; the cooling is preferably carried out through an ice water pipeline; the aging temperature is preferably 7℃~9℃, more preferably 8℃; the aging time is preferably 2~18h, more preferably 5~15h, even more preferably 8~12h, and most preferably 10h.

[0061] After the aged liquid is frozen and molded, melt-resistant ice cream is obtained. The freezing is preferably carried out in a freezing machine. The discharge temperature of the freezing is preferably -4℃ to -6℃, more preferably -4.5℃ to -5.5℃, even more preferably -5.0℃ to -5.5℃, and most preferably -5.1℃. The overrun of the frozen product is preferably 70% to 110%, more preferably 80% to 105%, even more preferably 90% to 105%, and most preferably 95% to 100%. The molding temperature is preferably -60℃ to -80℃, more preferably -70℃ to -80℃, and even more preferably -80℃. In this invention, molding is preferably carried out using a liquid nitrogen mold.

[0062] To further illustrate the present invention, the following describes in detail, with reference to embodiments, an anti-melting ice cream and its preparation method provided by the present invention.

[0063] All reagents used in the following examples are commercially available. The content of monoglyceride fatty acid esters in the mono- and diglyceride fatty acid esters used in the examples and comparative examples is 60%.

[0064] Expansion rate verification for different dry matter formulations:

[0065] Formula: granulated sugar: 11-14%, milk powder: 6-10%, maltose syrup (50% maltose content): 2-4.5%, anhydrous butter: 2-4%, coconut oil: 7.0-9.0%, cocoa powder: 2-4%, emulsifier (mono- and diglyceride fatty acid esters: 2‰), thickener (guar gum (Mn: 22000): 1‰, xanthan gum (Mn: 3.13×10⁻⁶)). 7 Carrageenan (Mn: 130000): 0.5‰, Locust bean gum (Mn: 3×10): 0.5‰, 6 0.3‰), the remainder is water.

[0066] The specific recipes for ice cream with different dry matter contents are shown in Table 1.

[0067] Production process:

[0068] 1. Milk feed preparation: Add all ingredients according to the formula, following the order of powder first, then liquid.

[0069] 2. Mixing process: Mix the powder and oil at 60℃ for 15 minutes (the speed of the stirrer inside the mixing pot needs to be adjusted to 600 rpm).

[0070] 3. Sterilization process: average pressure of liquid material is 22 bar, sterilization temperature is 85℃, and sterilization time is 15 seconds (flow rate of 3T / h in tubular sterilizer).

[0071] 4. Cooling and aging process: The sterilization solution is cooled through an ice water pipeline to reach a temperature of 8°C inside the aseptic tank, and the aging time is 10 hours.

[0072] 5. Freezing process: Refrigeration air intake for freezing machine (intake volume 37.9L), expansion rate: 100%, outlet temperature -5.1℃.

[0073] 6. Molding process: The panda shape is formed by pressing down a panda-shaped liquid nitrogen mold (temperature -80℃) onto slices cut to a thickness of 80mm to 120mm by a cutter. The panda shape is then compressed through a low-temperature three-dimensional mold to finally become an ice cream product with a three-dimensional shape.

[0074] This invention first verifies the maximum overrun of ice cream with different dry matter formulations. The verification method is as follows: the overrun of the ice cream is controlled by adjusting the feed rate of the freezer. The smoothness of the ice cream surface at the freezer outlet is used to determine whether the maximum overrun of the ice cream has been reached (the standard is shown in Table 2). The maximum overrun results of ice cream with different dry matter contents are shown in Table 3.

[0075] Table 1. Ice cream recipes with different dry matter contents

[0076]

[0077]

[0078] Table 2 Criteria for Judging the Maximum Overrun of Ice Cream

[0079] Has the maximum puffing limit been reached? The surface is smooth and has no obvious pores. yes The surface is not smooth and has obvious pores. no

[0080] Table 3. Verification of the maximum puffing effect of ice cream with different dry matter.

[0081] Dry matter range puffing rate Fusion resistance 29 59.8 975s 30 61.7 1011s 31 70.5 1194s 32 80.8 1285s 33 91.5 1457s 34 101.8 1707s 35 110 1801s 36 115 1895s

[0082] The anti-melting properties of commercially available high-expansion products were tested. When the anti-melting time is ≥1700s, it meets the circulation requirements. Therefore, in this test, when the dry matter content is ≥34%, the complete melting time is 1707s, which meets the experimental requirements.

[0083] Texture hardness verification:

[0084] Ice cream sample preparation: The prepared ice cream mixture (formula shown in Table 1) was homogenized, sterilized, and cooled. Then, it was refrigerated and air-intaken through a freezer. The freezer parameters were set as follows: feed flow rate: 30 L / h, air intake: 19.8 L, freezer outlet temperature: -4.5℃. The frozen ice cream samples were placed into a fixed square mold to prepare texture test samples of 5×7×4.5 cm. These samples were then frozen solid at -18℃ for later use.

[0085] Texture analyzer parameter settings: Based on the above anti-melting experiment, the texture characteristics of the ice cream samples made with the above formula were verified. The texture analyzer parameters for the TPA test are as follows: probe is P70, probe trigger force is 5g, pre-test speed is 0.5mm / s, mid-test speed is 0.5mm / s, and post-test speed is 0.5mm / s.

[0086] TPA test results for different formulations: TPA mainly characterizes the textural hardness of a product and can directly reflect the ability of an ice cream sample to withstand external forces. A texture analyzer (Stable Micro System, TA-XT plus) was used for testing. Five ice cream samples of the same size obtained above were randomly selected. Parameter settings: pre-test speed 0.5 mm / s, mid-test speed 0.5 mm / s, post-test speed 0.5 mm / s, deformation: 100%; trigger force: 5 g; probe type: P70. After setting the parameters, the ice cream samples were placed on the operating table for testing, and the compression curves were obtained as shown below. Figure 1 and Figure 2 As shown, Figure 1 For the quality and hardness of commercially available competing products (Yili Ranch Ino Ice Cream), Figure 2The textural hardness curves for 34% dry matter ice cream are shown below; the textural hardness results for different dry matter percentages are as follows. Figure 3 As shown, Figure 3 The dry matter content from left to right is 32%, 33%, 34%, 35%, and 36%, respectively.

[0087] Based on the obtained compression curves, it can be concluded that the textural hardness of ice cream samples increases with increasing solids content. The main reason for this phenomenon is that low-dry-matter ice cream samples have a limited internal protein and fat skeletal network. When air enters, it supports the ice cream crust, but the thin internal skeletal structure results in lower hardness. High-dry-matter ice cream, on the other hand, has a higher protein and fat content, forming a robust and well-developed skeletal network. As shown in the figure, when dry matter ≥34%, the ice cream hardness is 798N, which is superior to the 550N hardness of high-overflow products on the market. Higher hardness is more conducive to product shape retention.

[0088] Formulation and process validation:

[0089] The formulation and production process were further validated by verifying the relationship between the dry matter content, anti-melting properties, and textural properties of ice cream.

[0090] Formula: granulated sugar: 11-14%, milk powder: 6-10%, malt syrup: 2-4.5%, butter: 2-4%, coconut oil: 7.0-9.0%, cocoa powder: 2-4%, emulsifier (mono- and diglyceride fatty acid esters: 1.5-3.5‰), thickener (guar gum: 0.8-1.7‰, xanthan gum: 0.1-0.7‰, carrageenan: 0.2-0.8‰, locust bean gum: 0.1-0.5‰), balance water.

[0091] Production process:

[0092] 1. Milk feed preparation: Add all ingredients according to the formula, following the order of powder first, then liquid.

[0093] 2. Mixing process: Mix the powder and oil at 60℃ for 20 minutes.

[0094] 3. Sterilization process: average pressure of liquid material 22 bar, sterilization temperature 85℃, 15s.

[0095] 4. Cooling and aging process: 8℃, aging time 10 hours.

[0096] 5. Freezing process: Refrigeration air intake for freezing mechanism (intake volume 37.9L), expansion rate: 100%.

[0097] 6. Molding process: The ice cream is extruded using a panda-shaped mold and cut into slices with a thickness of 80mm to 120mm using a cutter. It is then compressed using a low-temperature three-dimensional mold to finally become an ice cream product with a three-dimensional shape.

[0098] Effect of fat-to-protein ratio on ice cream overrun:

[0099] Formula: granulated sugar: 12%, milk powder as shown in Table 4, malt syrup: 2%, anhydrous butter as shown in Table 4, coconut oil as shown in Table 4, cocoa powder: 1%, emulsifier (mono- and diglyceride fatty acid esters: 2‰), thickener (guar gum: 1.0‰, xanthan gum: 0.5‰, carrageenan: 0.5‰, locust bean gum: 0.3‰), balance water.

[0100] By changing the ratio of protein to fat, the maximum overrun of ice cream was measured, and the results are shown in Table 2.

[0101] Table 4. Results of tests on the maximum puffing rate for different protein to fat ratios.

[0102]

[0103] The effect of emulsifiers on ice cream stabilization systems:

[0104] Prepare ice cream base with the same dry matter, fat, and protein. Formula: White sugar: 12%, milk powder: 7%, malt syrup: 2%, cream: 2%, coconut oil: 7%, cocoa powder: 1%, emulsifier (specific types are shown in Table 3, all added at 2‰), guar gum: 1.0‰, xanthan gum: 0.5‰, carrageenan: 0.5‰, locust bean gum: 0.3‰, balance water.

[0105] Mono- and diglyceride fatty acid esters, polyoxyethylene 20 sorbitan monooleate, sucrose fatty acid ester, and sodium stearoyl lactylate were added separately. After thorough stirring, the mixture was poured into test tubes and allowed to stand. The length of fat precipitation was measured after 24 hours, and the results are shown in Table 5.

[0106] Table 5 Results of the effect of emulsifiers on the ice cream stabilization system

[0107] Types of emulsifiers Length of fat exudation (cm) Mono- and diglycerides of fatty acids (60%) 0.8 Polyoxyethylene 20 sorbitan monooleate 1.5 Sucrose fatty acid esters (Tianjin Yubang) 1.9 Sodium stearoyl lactylate 2.2

[0108] Emulsifiers can effectively bind with fats, ensuring uniform dispersion of fats in the feed solution. Experimental results show that mono- and diglycerides of fatty acids can bind with most fats, with only a small amount of fat precipitating out (0.8 cm). Sodium stearoyl lactylate showed the worst emulsification effect, with a precipitated fat size of 2.2 cm.

[0109] In summary, this invention, by verifying texture and melt resistance properties and establishing a reasonable range of dry matter, optimized the formulation to find the optimal range for protein and fat. Simultaneously, the use of mono- and diglyceride fatty acid esters, guar gum, xanthan gum, carrageenan, and locust bean gum to form a special gel system enhances the stable binding of proteins and fats, thereby improving the product's melt resistance.

[0110] 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.

Claims

1. A melt-resistant ice cream, characterized in that, The melt-resistant ice cream has a dry matter content of 34% or more; a protein content of 2.5% or more; and a fat content of 10% or less. The melt-resistant ice cream includes thickeners; the thickeners include guar gum, xanthan gum, carrageenan, and locust bean gum; the mass of guar gum is 0.8‰ to 1.7‰ of the melt-resistant ice cream; the mass of xanthan gum is 0.1‰ to 0.7‰ of the melt-resistant ice cream; the mass of carrageenan is 0.2‰ to 0.8‰ of the melt-resistant ice cream; and the mass of locust bean gum is 0.1‰ to 0.5‰ of the melt-resistant ice cream.

2. The melt-resistant ice cream according to claim 1, characterized in that, The dry matter content of the melt-resistant ice cream is 34% to 36%.

3. The melt-resistant ice cream according to claim 1, characterized in that, The mass ratio of protein to fat in the melt-resistant ice cream is 1:2 to 1:

5.

4. The melt-resistant ice cream according to claim 1, characterized in that, The melt-resistant ice cream includes an emulsifier; the emulsifier includes mono- and diglyceride fatty acid esters; the mass of the mono- and diglyceride fatty acid esters is 1.5‰ to 3.5‰ of the mass of the melt-resistant ice cream.

5. The melt-resistant ice cream according to claim 1, characterized in that, The melt-resistant ice cream includes sugars, milk powder, and oils; The mass of the sugary substance is 13% to 18.5% of the mass of the melt-resistant ice cream; The mass of the milk powder is 6% to 10% of the mass of the melt-resistant ice cream; The mass of the oily substance is 9% to 13% of the mass of the melt-resistant ice cream.

6. The melt-resistant ice cream according to claim 5, characterized in that, The carbohydrates include solid carbohydrates and syrup; the mass ratio of the solid carbohydrates to the syrup is (11-14):(2-4.5); And / or, the oily substances include butter and vegetable oil; the mass ratio of the butter to the vegetable oil is (2-4):(7-9).

7. The melt-resistant ice cream according to claim 6, characterized in that, The solid sugar is selected from white sugar; the syrup is selected from malt syrup and / or fructose syrup; the vegetable oil is selected from coconut oil and / or palm oil.

8. The melt-resistant ice cream according to claim 5, characterized in that, It also includes cocoa powder; the mass of the cocoa powder is 2% to 4% of the mass of the melt-resistant ice cream.

9. A method for preparing melt-resistant ice cream according to claim 1, characterized in that, Includes the following steps: S1) Heat and mix the various raw materials according to the formula to obtain a mixed liquid; S2) The mixture is subjected to homogenization and sterilization treatment in sequence to obtain sterilization solution; S3) Cool and age the sterilization solution to obtain an aged solution; S4) After the aging liquid is frozen and molded, an anti-melting ice cream is obtained.

10. The preparation method according to claim 9, characterized in that, In step S1), the heating and mixing temperature is 60℃~70℃; the heating and mixing time is 15~20min. The pressure for homogenization in step S2) is 20-25 bar. In step S2), the sterilization temperature is greater than or equal to 75°C, and the sterilization time is 12 to 18 seconds. The aging temperature in step S3) is 7℃~9℃; the aging time is 2~18h. In step S4), the discharge temperature of the frozen material is -4℃ to -6℃; the expansion rate of the frozen material is 70% to 110%. The temperature for compression molding in step S4) is -60℃ to -80℃.

Images