A citronella ice cream and a method for preparing the same

Abstract

The application belongs to the technical field of food processing, and particularly relates to a citronella ice cream and a preparation method thereof. The preparation method of the citronella ice cream comprises the following steps: S1, citronella raw material pretreatment; S2, aroma condensate preparation: adding the pretreated citronella and water into a distillation device, distilling, collecting condensate, and obtaining citronella aroma condensate; S3, citronella extract preparation: immersing the pretreated citronella in water, filtering, and obtaining citronella extract; S4, citronella flavor compound liquid: mixing the citronella aroma condensate and the citronella extract; S5, compounding and homogenizing: adding the citronella flavor compound liquid into a milk base, and performing secondary homogenization treatment; and after the homogenization treatment, aging and freezing are performed to obtain the citronella ice cream. Through multi-component synergistic regulation and control of the preparation process, the protein is fully hydrated to form a stable network structure, and the technical effects of stable aroma, coordinated flavor and delicate taste are achieved.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a lemongrass ice cream and its preparation method. Background Technology

[0002] Lemongrass (Cymbopogon citratus) is rich in volatile aromatic compounds such as citral and citronellol, possessing a refreshing citrus flavor and certain antioxidant and digestive-soothing properties. In the current food industry, lemongrass is primarily used in beverages, tea products, and flavorings, with limited application in ice cream. Traditional ice cream flavors largely rely on jams, flavorings, or blended flavorings, resulting in a limited selection of products with natural plant aromas.

[0003] There are three main problems with the development of lemongrass in ice cream: (1) lemongrass aroma is highly volatile and easily lost during high-temperature processing; (2) using only extract will result in a thin flavor and unstable aroma; (3) lemongrass flavor has poor integration with the milk fat system, which can easily lead to layering or a rough texture.

[0004] Therefore, it is necessary to develop a new processing method that can effectively preserve the natural aroma of lemongrass, improve the flavor of ice cream, and maintain the stable structure of dairy products. Summary of the Invention

[0005] To address at least one deficiency in existing technologies, this invention aims to provide a lemongrass ice cream and its preparation method. This invention, through multi-component synergistic regulation and process control, ensures full hydration of proteins to form a stable network structure, achieving stable aroma, harmonious flavor, and a delicate texture. Ultimately, the finished ice cream has an average ice crystal particle size of less than 35 μm and a smooth, non-gritty texture.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: a method for preparing lemongrass ice cream, comprising the following steps: S1. Pretreatment of lemongrass raw materials; S2. Preparation of aroma condensate: Add pretreated lemongrass and water to a distillation apparatus, distill, collect the condensate, and obtain lemongrass aroma condensate; S3. Preparation of lemongrass extract: The pretreated lemongrass is extracted with water and filtered to obtain lemongrass extract; S4, Lemongrass Flavor Compound Liquid: Mix lemongrass aroma condensate with lemongrass extract; S5. Compounding and Homogenization: The lemongrass flavor compound liquid is added to the emulsion base and subjected to secondary homogenization; after homogenization, the mixture is aged and frozen to obtain the lemongrass ice cream.

[0007] In one embodiment of the method for preparing lemongrass ice cream according to the present invention, the volume ratio of the lemongrass aroma condensate to the lemongrass extract is (1~3):1.

[0008] In a preferred embodiment of the method for preparing lemongrass ice cream according to the present invention, the volume ratio of the lemongrass aroma condensate to the lemongrass extract is 2:1.

[0009] As one embodiment of the lemongrass ice cream preparation method of the present invention, the secondary homogenization process is as follows: two homogenization processes are performed at 55~65℃. The pressure of the first homogenization process is 10~20MPa and the homogenization time is 20~30min. The pressure of the second homogenization process is 1~8MPa and the homogenization time is 1~10min.

[0010] In the preparation process of this invention, two homogenization processes with specific pressure parameters are employed. The first high-pressure homogenization breaks down fat globules, originally 4-8 micrometers in diameter, into 1-2 micrometers. The second low-pressure homogenization further disperses any temporarily aggregated fat globules, ensuring that the fat is evenly coated in every bite of ice cream and that the lemongrass aroma is fully released. Using only one high-pressure homogenization process, or using low-pressure homogenization followed by high-pressure homogenization, easily causes fat globules to stick together, excessively increasing the viscosity of the mixture and affecting subsequent freezing. Furthermore, the lemongrass aroma is easily masked and suppressed by the fat, preventing the fresh lemon scent from being released, resulting in a significantly diminished flavor in the ice cream.

[0011] In a preferred embodiment of the method for preparing lemongrass ice cream according to the present invention, the pressure of the first homogenization treatment is 15 MPa and the homogenization time is 25 min.

[0012] In a preferred embodiment of the method for preparing lemongrass ice cream according to the present invention, the pressure of the second homogenization process is 5 MPa and the homogenization time is 5 min.

[0013] As one embodiment of the preparation method of lemongrass ice cream according to the present invention, the pretreatment of lemongrass raw materials includes the following steps: washing fresh lemongrass leaves, cutting them into 2-5 cm lengths, and crushing them.

[0014] As one embodiment of the preparation method of lemongrass ice cream of the present invention, in step S2, the ratio of the pretreated lemongrass to water is 1g: (1~10)ml.

[0015] In the preparation process of the lemongrass aroma condensate of the present invention, when the ratio of pretreated lemongrass to water is too low, the material layer is too thin, the content of volatile aroma components of lemongrass in the distillate decreases, and the volatile aroma components of lemongrass cannot be collected well. At the same time, boiling a large amount of water may trigger a hydrolysis reaction, producing off-odors (such as rancid or cooked taste); when the ratio of pretreated lemongrass to water is too high, the steam channel is blocked, the steam cannot penetrate the material layer evenly, and the steam only passes through the gaps with low resistance, most of the raw materials are not effectively distilled, and dry burning and scorching may occur, giving the obtained lemongrass aroma condensate a burnt or smoky taste. In addition, local high temperature may destroy heat-sensitive components such as citronellal, reducing the quality of lemongrass aroma condensate.

[0016] In a preferred embodiment of the method for preparing lemongrass ice cream according to the present invention, in step S2, the ratio of the pretreated lemongrass to water is 1g:4ml.

[0017] As one embodiment of the preparation method of lemongrass ice cream of the present invention, in step S2, the distillation conditions are as follows: using atmospheric distillation, distilling at 70~85℃ for 1~2 h, and controlling the condensation temperature below 10℃.

[0018] As one embodiment of the preparation method of lemongrass ice cream of the present invention, in step S3, the ratio of the pretreated lemongrass to water is 1g:(1~10)ml.

[0019] In the preparation process of the lemongrass extract of the present invention, when the ratio of pretreated lemongrass to water is too low, the effective aroma components are easily over-diluted. Subsequent concentration requires a large amount of energy, and heat-sensitive components are easily lost during prolonged heating, resulting in a weak aroma in the finished product. When the ratio of pretreated lemongrass to water is too high, the raw material cannot be fully wetted after absorbing water and swelling, the effective components in the central part are not completely dissolved, resulting in waste of raw materials, and the extract is prone to becoming viscous and difficult to filter. The low residual solvent (water) may cause local overheating, leading to charring and discoloration of the extract.

[0020] In a preferred embodiment of the method for preparing lemongrass ice cream according to the present invention, in step S3, the ratio of the pretreated lemongrass to water is 1g:4ml.

[0021] As one embodiment of the preparation method of lemongrass ice cream of the present invention, in step S3, the extraction conditions are soaking and extraction at 60~75℃ for 45~75 min, and stirring is carried out during the extraction process.

[0022] In one embodiment of the lemongrass ice cream preparation method of the present invention, in step S3, the filtration is carried out using a 100-mesh filter or gauze.

[0023] In one embodiment of the preparation method of lemongrass ice cream according to the present invention, the amount of lemongrass flavor compound liquid added is 2-20% of the mass of the emulsion base.

[0024] In the lemongrass ice cream of this invention, if the amount of lemongrass flavor compound liquid added is too small, the characteristic lemon and herbal aromas of lemongrass are too weak and easily masked by the milk and sugar flavors, resulting in a monotonous, cloying, and dull overall taste. If the amount added is too large, it will disrupt the precise balance between total solids (fat, sugar, and non-fat milk solids) and total water in the ice cream formula. During freezing and hardening, large ice crystals will form, resulting in a rough texture, a "crunchy" or gritty feel to the ice cream. At the same time, excessive lemongrass flavor compound liquid will dilute the emulsifier and protein, preventing them from effectively encapsulating fat globules. This may lead to reduced viscosity of the mixture, decreased expansion rate during freezing, inability to effectively incorporate air, rapid melting of the product, poor shape retention, whey separation after freezing (the appearance of ice crystals or liquid on the surface or inside), cloudy color, or sedimentation.

[0025] As one embodiment of the method for preparing lemongrass ice cream according to the present invention, the milk base includes milk powder, light cream, sugar and stabilizer.

[0026] As one embodiment of the preparation method of lemongrass ice cream according to the present invention, the aging is carried out at 4°C for 4~12 h.

[0027] In one embodiment of the lemongrass ice cream preparation method of the present invention, the freezing is carried out by stirring and freezing at -5 to -6°C.

[0028] In the preparation method of lemongrass ice cream of the present invention, the use of two-stage homogenization and low-temperature aging process can refine ice crystals while forming a stable network structure in the ice cream system, thereby improving the stability of the raw material system and better preserving the natural aroma of lemongrass.

[0029] The present invention also claims protection for lemongrass ice cream prepared by the method described above.

[0030] As one embodiment of the lemongrass ice cream of the present invention, the average particle size of the ice crystals in the lemongrass ice cream is less than 35 μm.

[0031] Compared with the prior art, the present invention has the following beneficial effects: This invention effectively improves the stability of the ice cream system by combining lemongrass aroma condensate and lemongrass extract, along with a two-stage homogenization process and low-temperature aging. This process maximizes the preservation of the natural aroma of the lemongrass raw material, achieving a balance between aroma intensity and persistence. Furthermore, the resulting ice cream has an average ice crystal particle size of less than 35μm, resulting in a delicate and sand-free texture. Detailed Implementation

[0032] 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.

[0033] Unless otherwise specified, the experimental methods used in the examples and comparative examples are conventional methods, and the materials and reagents used are commercially available unless otherwise specified.

[0034] Example 1: A method for preparing lemongrass ice cream S1. Pre-treatment of lemongrass raw materials: Wash fresh lemongrass leaves, cut them into 2-5 cm lengths, and crush them; S2. Preparation of aroma condensate: Pretreated lemongrass and water were added to a distillation apparatus at a ratio of 1g:4ml. Distillation was carried out at 80℃ under normal pressure for 2 hours. The condensation temperature was controlled below 10℃. The condensate was collected to obtain lemongrass aroma condensate. S3. Preparation of lemongrass extract: The pretreated lemongrass and water were extracted at 70℃ for 60 min at a ratio of 1g:4ml. The extract was then filtered through a 100-mesh filter to obtain lemongrass extract. S4, Lemongrass Flavor Compound Liquid: Mix lemongrass aroma condensate and lemongrass extract at a volume ratio of 2:1; S5. Compounding and homogenization: The lemongrass flavor compound liquid is added to the emulsion base and subjected to secondary homogenization at 60°C; after homogenization, it is aged at 4°C for 8 hours and then stirred and frozen at -5°C to obtain the lemongrass ice cream.

[0035] The preparation of the emulsion base includes the following steps: Mix 67% fresh milk, 8% milk powder, 12% white sugar, 10% light cream, 2.7% coconut oil, and 0.3% stabilizer, and pasteurize at 80°C. After pasteurization, cool to 20°C.

[0036] The amount of lemongrass flavored compound liquid added is 15% of the emulsion base mass; In the two-stage homogenization process, the pressure of the first homogenization process is 15 MPa and the homogenization time is 25 min; the pressure of the second homogenization process is 5 MPa and the homogenization time is 5 min.

[0037] Example 2: A method for preparing lemongrass ice cream S1. Pre-treatment of lemongrass raw materials: Wash fresh lemongrass leaves, cut them into 2-5 cm lengths, and crush them; S2. Preparation of aroma condensate: Pretreated lemongrass and water were added to a distillation apparatus at a ratio of 1g:1ml. Distillation was carried out at 70℃ under normal pressure for 2 hours. The condensation temperature was controlled below 10℃. The condensate was collected to obtain lemongrass aroma condensate. S3. Preparation of lemongrass extract: The pretreated lemongrass and water were extracted at a ratio of 1g:1ml at 60℃ for 75min. The extract was then filtered through a 100-mesh filter to obtain lemongrass extract. S4, Lemongrass Flavor Compound Liquid: Mix lemongrass aroma condensate and lemongrass extract at a volume ratio of 2:1; S5. Compounding and homogenization: The lemongrass flavor compound liquid is added to the emulsion base and subjected to secondary homogenization at 55°C; after homogenization, it is aged at 4°C for 4 hours and then stirred and frozen at -5°C to obtain the lemongrass ice cream.

[0038] The preparation of the emulsion base includes the following steps: Mix 67% fresh milk, 8% milk powder, 12% white sugar, 10% light cream, 2.7% coconut oil, and 0.3% stabilizer, and pasteurize at 80-85℃. After pasteurization, cool to 20℃.

[0039] The amount of lemongrass flavored compound liquid added is 15% of the emulsion base mass; In the two-stage homogenization process, the pressure of the first homogenization process is 10 MPa and the homogenization time is 25 min; the pressure of the second homogenization process is 1 MPa and the homogenization time is 5 min.

[0040] Example 3: A method for preparing lemongrass ice cream S1. Pre-treatment of lemongrass raw materials: Wash fresh lemongrass leaves, cut them into 2-5 cm lengths, and crush them; S2. Preparation of aroma condensate: Add pretreated lemongrass and water to a distillation apparatus at a ratio of 1g:10ml, and distill at 85℃ under normal pressure for 1h. Control the condensation temperature below 10℃, collect the condensate, and obtain lemongrass aroma condensate. S3. Preparation of lemongrass extract: The pretreated lemongrass and water were extracted at 75℃ for 45 min at a ratio of 1g:10ml. The extract was then filtered through 100-mesh gauze to obtain lemongrass extract. S4, Lemongrass Flavor Compound Liquid: Mix lemongrass aroma condensate and lemongrass extract at a volume ratio of 2:1; S5. Compounding and homogenization: The lemongrass flavor compound liquid is added to the emulsion base and subjected to secondary homogenization at 65°C; after homogenization, it is aged at 4°C for 12 h and then stirred and frozen at -6°C to obtain the lemongrass ice cream.

[0041] The preparation of the emulsion base includes the following steps: Mix 67% fresh milk, 8% milk powder, 12% white sugar, 10% light cream, 2.7% coconut oil, and 0.3% stabilizer, and pasteurize at 80-85℃. After pasteurization, cool to 20℃.

[0042] The amount of lemongrass flavored compound liquid added is 15% of the emulsion base mass; In the two-stage homogenization process, the pressure of the first homogenization process is 20 MPa and the homogenization time is 25 min; the pressure of the second homogenization process is 8 MPa and the homogenization time is 5 min.

[0043] Example 4: A method for preparing lemongrass ice cream S1. Pre-treatment of lemongrass raw materials: Wash fresh lemongrass leaves, cut them into 2-5 cm lengths, and crush them; S2. Preparation of aroma condensate: Pretreated lemongrass and water were added to a distillation apparatus at a ratio of 1g:4ml. Distillation was carried out at 80℃ under normal pressure for 2 hours. The condensation temperature was controlled below 10℃. The condensate was collected to obtain lemongrass aroma condensate. S3. Preparation of lemongrass extract: The pretreated lemongrass and water were extracted at 70℃ for 60 min at a ratio of 1g:4ml. The extract was then filtered through a 100-mesh filter to obtain lemongrass extract. S4, Lemongrass Flavor Compound Liquid: Mix lemongrass aroma condensate and lemongrass extract at a volume ratio of 1:1; S5. Compounding and homogenization: The lemongrass flavor compound liquid is added to the emulsion base and subjected to secondary homogenization at 60°C; after homogenization, it is aged at 4°C for 8 hours and then stirred and frozen at -5°C to obtain the lemongrass ice cream.

[0044] The preparation of the emulsion base includes the following steps: Mix 67% fresh milk, 8% milk powder, 12% white sugar, 10% light cream, 2.7% coconut oil, and 0.3% stabilizer, and pasteurize at 80°C. After pasteurization, cool to 20°C.

[0045] The amount of lemongrass flavored compound liquid added is 15% of the emulsion base mass; In the two-stage homogenization process, the pressure of the first homogenization process is 15 MPa and the homogenization time is 25 min; the pressure of the second homogenization process is 5 MPa and the homogenization time is 5 min.

[0046] Compared with Example 1, the only difference in this example is that the lemongrass aroma condensate and lemongrass extract are in a volume ratio of 1:1.

[0047] Example 5: A method for preparing lemongrass ice cream S1. Pre-treatment of lemongrass raw materials: Wash fresh lemongrass leaves, cut them into 2-5 cm lengths, and crush them; S2. Preparation of aroma condensate: Pretreated lemongrass and water were added to a distillation apparatus at a ratio of 1g:4ml. Distillation was carried out at 80℃ under normal pressure for 2 hours. The condensation temperature was controlled below 10℃. The condensate was collected to obtain lemongrass aroma condensate. S3. Preparation of lemongrass extract: The pretreated lemongrass and water were extracted at 70℃ for 60 min at a ratio of 1g:4ml. The extract was then filtered through a 100-mesh filter to obtain lemongrass extract. S4, Lemongrass Flavor Compound Liquid: Mix lemongrass aroma condensate and lemongrass extract at a volume ratio of 3:1; S5. Compounding and homogenization: The lemongrass flavor compound liquid is added to the emulsion base and subjected to secondary homogenization at 60°C; after homogenization, it is aged at 4°C for 8 hours and then stirred and frozen at -5°C to obtain the lemongrass ice cream.

[0048] The preparation of the emulsion base includes the following steps: Mix 67% fresh milk, 8% milk powder, 12% white sugar, 10% light cream, 2.7% coconut oil, and 0.3% stabilizer, and pasteurize at 80°C. After pasteurization, cool to 20°C.

[0049] The amount of lemongrass flavored compound liquid added is 15% of the emulsion base mass; In the two-stage homogenization process, the pressure of the first homogenization process is 15 MPa and the homogenization time is 25 min; the pressure of the second homogenization process is 5 MPa and the homogenization time is 5 min.

[0050] Compared with Example 1, the only difference in this example is that the lemongrass aroma condensate and lemongrass extract are in a volume ratio of 3:1.

[0051] Example 6: A method for preparing lemongrass ice cream S1. Pre-treatment of lemongrass raw materials: Wash fresh lemongrass leaves, cut them into 2-5 cm lengths, and crush them; S2. Preparation of aroma condensate: Pretreated lemongrass and water were added to a distillation apparatus at a ratio of 1g:4ml. Distillation was carried out at 80℃ under normal pressure for 2 hours. The condensation temperature was controlled below 10℃. The condensate was collected to obtain lemongrass aroma condensate. S3. Preparation of lemongrass extract: The pretreated lemongrass and water were extracted at 70℃ for 60 min at a ratio of 1g:4ml. The extract was then filtered through a 100-mesh filter to obtain lemongrass extract. S4, Lemongrass Flavor Compound Liquid: Mix lemongrass aroma condensate and lemongrass extract at a volume ratio of 2:1; S5. Compounding and homogenization: The lemongrass flavor compound liquid is added to the emulsion base and subjected to secondary homogenization at 60°C; after homogenization, it is aged at 4°C for 8 hours and then stirred and frozen at -5°C to obtain the lemongrass ice cream.

[0052] The preparation of the emulsion base includes the following steps: Mix 67% fresh milk, 8% milk powder, 12% white sugar, 10% light cream, 2.7% coconut oil, and 0.3% stabilizer, and pasteurize at 80°C. After pasteurization, cool to 20°C.

[0053] The amount of lemongrass flavored compound solution added is 30% of the emulsion base mass; In the two-stage homogenization process, the pressure of the first homogenization process is 15 MPa and the homogenization time is 25 min; the pressure of the second homogenization process is 5 MPa and the homogenization time is 5 min.

[0054] Compared with Example 1, the only difference in this example is that the amount of lemongrass flavor compound liquid added is 30% of the emulsion base mass.

[0055] Comparative Example 1 S1. Pre-treatment of lemongrass raw materials: Wash fresh lemongrass leaves, cut them into 2-5 cm lengths, and crush them; S2. Preparation of aroma condensate: Pretreated lemongrass and water were added to a distillation apparatus at a ratio of 1g:4ml. Distillation was carried out at 80℃ under normal pressure for 2 hours. The condensation temperature was controlled below 10℃. The condensate was collected to obtain lemongrass aroma condensate. S3. Preparation of lemongrass extract: The pretreated lemongrass and water were extracted at 70℃ for 60 min at a ratio of 1g:4ml. The extract was then filtered through a 100-mesh filter to obtain lemongrass extract. S4, Lemongrass Flavor Compound Liquid: Mix lemongrass aroma condensate and lemongrass extract at a volume ratio of 4:1; S5. Compounding and homogenization: The lemongrass flavor compound liquid is added to the emulsion base and subjected to secondary homogenization at 60°C; after homogenization, it is aged at 4°C for 8 hours and then stirred and frozen at -5°C to obtain the lemongrass ice cream.

[0056] The preparation of the emulsion base includes the following steps: Mix 67% fresh milk, 8% milk powder, 12% white sugar, 10% light cream, 2.7% coconut oil, and 0.3% stabilizer, and pasteurize at 80°C. After pasteurization, cool to 20°C.

[0057] The amount of lemongrass flavored compound liquid added is 15% of the emulsion base mass; In the two-stage homogenization process, the pressure of the first homogenization process is 15 MPa and the homogenization time is 25 min; the pressure of the second homogenization process is 5 MPa and the homogenization time is 5 min.

[0058] Compared with Example 1, the only difference in this comparative example is that the lemongrass aroma condensate and lemongrass extract are in a volume ratio of 4:1.

[0059] Comparative Example 2 S1. Pre-treatment of lemongrass raw materials: Wash fresh lemongrass leaves, cut them into 2-5 cm lengths, and crush them; S2. Preparation of aroma condensate: Pretreated lemongrass and water were added to a distillation apparatus at a ratio of 1g:4ml. Distillation was carried out at 80℃ under normal pressure for 2 hours. The condensation temperature was controlled below 10℃. The condensate was collected to obtain lemongrass aroma condensate. S3. Preparation of lemongrass extract: The pretreated lemongrass and water were extracted at 70℃ for 60 min at a ratio of 1g:4ml. The extract was then filtered through a 100-mesh filter to obtain lemongrass extract. S4, Lemongrass Flavor Compound Liquid: Mix lemongrass aroma condensate and lemongrass extract at a volume ratio of 1:2; S5. Compounding and homogenization: The lemongrass flavor compound liquid is added to the emulsion base and subjected to secondary homogenization at 60°C; after homogenization, it is aged at 4°C for 8 hours and then stirred and frozen at -5°C to obtain the lemongrass ice cream.

[0060] The preparation of the emulsion base includes the following steps: Mix 67% fresh milk, 8% milk powder, 12% white sugar, 10% light cream, 2.7% coconut oil, and 0.3% stabilizer, and pasteurize at 80°C. After pasteurization, cool to 20°C.

[0061] The amount of lemongrass flavored compound liquid added is 15% of the emulsion base mass; In the two-stage homogenization process, the pressure of the first homogenization process is 15 MPa and the homogenization time is 25 min; the pressure of the second homogenization process is 5 MPa and the homogenization time is 5 min.

[0062] Compared with Example 1, the only difference in this comparative example is that the lemongrass aroma condensate and lemongrass extract are in a volume ratio of 1:2.

[0063] Comparative Example 3 Compared with Example 1, the only difference in this comparative example is that the pressure of the first homogenization treatment was 5 MPa and the homogenization time was 25 min; the pressure of the second homogenization treatment was 15 MPa and the homogenization time was 5 min.

[0064] The preparation method is the same as in Example 1.

[0065] Comparative Example 4 Compared with Example 1, the only difference in this comparative example is that homogenization was performed only once, with a homogenization pressure of 20 MPa and a homogenization time of 30 min.

[0066] The preparation method is the same as in Example 1.

[0067] Comparative Example 5 Compared with Example 1, the only difference in this comparative example is that an equal amount of lemongrass aroma condensate is used instead of lemongrass extract.

[0068] The preparation method is the same as in Example 1.

[0069] Comparative Example 6 Compared with Example 1, the only difference in this comparative example is that an equal amount of lemongrass extract is used instead of lemongrass aroma condensate.

[0070] The preparation method is the same as in Example 1.

[0071] Experimental Example 1 I. Experimental Samples Lemongrass ice cream prepared in Examples 1-6 and Comparative Examples 1-6.

[0072] II. Testing Methods (1) Sensory test Take a sample while it is frozen and place it in a clean, dry white porcelain dish. Visually inspect the color, shape, texture and impurities; taste it and smell it.

[0073] Meanwhile, an evaluation panel composed of 10 professionally trained sensory evaluators evaluated the aroma based on indicators including aroma intensity (1 point for very weak to 9 points for very strong), aroma persistence (1 point for instantaneous dissipation to 9 points for persistent retention), and flavor harmony (1 point for obvious flavor imbalance, with abrupt lemongrass or milk flavor and obvious off-odors to 9 points for a natural blend of lemongrass and milky aroma, rich layers, appropriate sweetness, and no unpleasant aftertaste). The arithmetic mean was taken as the aroma sensory evaluation result for the sample group.

[0074] The sensory test items and indicators are shown in Table 1.

[0075] Table 1 Sensory Test Indicators

[0076] (2) Average ice crystal size The lemongrass ice cream sample was made into a thin slice, observed under a microscope, and the particle size of the ice crystals was measured using image analysis software to calculate the average particle size.

[0077] III. Experimental Results The test results are shown in Tables 2 to 4.

[0078] Table 2 Test results for each group

[0079] Table 3. Aroma sensory test results for each group

[0080] Table 4. Average ice crystal size test data and stratification.

[0081] The experimental data in Tables 2 to 4 show that the lemongrass ice cream prepared in the embodiments of the present invention can meet the corresponding sensory index requirements, and has a rich flavor. The aroma sensory scores can all be maintained at a high level. The average particle size of the prepared lemongrass ice cream is less than 35μm, the texture is delicate, and there is no plant fiber feel.

[0082] The experimental results of Examples 4 and 5 show that the volume ratio of lemongrass aroma condensate to lemongrass extract in the preparation of lemongrass ice cream will affect the aroma and particle size of the final ice cream product.

[0083] In Example 6, the addition of too much lemongrass flavor compound liquid not only failed to enhance the aroma of the ice cream, but also had a certain impact on the stability of the ice cream.

[0084] Compared with Example 1, the volume ratio of lemongrass aroma condensate to lemongrass extract added in Comparative Examples 1 and 2 was not appropriate, resulting in a significant decrease in the aroma sensory test score of the ice cream products, and also affecting the taste and stability.

[0085] The ice cream products obtained by alternating the order of homogenization in Comparative Example 3 and by homogenizing only once in Comparative Example 4 had a significantly larger average particle size and showed obvious stratification.

[0086] In Comparative Examples 5 and 6, only lemongrass aroma condensate or lemongrass extract was added. The lemongrass ice cream produced had a single aroma, unstable aroma retention, and thin flavor. In addition, the stability of the ice cream deteriorated, and layering occurred.

[0087] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by those skilled in the art without departing from the spirit and technical concept disclosed in the present invention should still be covered by the claims of the present invention.

Claims

1. A method for preparing lemongrass ice cream, characterized in that, Includes the following steps: S1. Pretreatment of lemongrass raw materials; S2. Preparation of aroma condensate: Add pretreated lemongrass and water to a distillation apparatus, distill, collect the condensate, and obtain lemongrass aroma condensate; S3. Preparation of lemongrass extract: The pretreated lemongrass is extracted with water and filtered to obtain lemongrass extract; S4, Lemongrass Flavor Compound Liquid: Mix lemongrass aroma condensate with lemongrass extract; S5. Compounding and Homogenization: The lemongrass flavor compound liquid is added to the emulsion base and subjected to secondary homogenization; after homogenization, the mixture is aged and frozen to obtain the lemongrass ice cream.

2. The method for preparing lemongrass ice cream as described in claim 1, characterized in that, The volume ratio of the lemongrass aroma condensate to the lemongrass extract is (1~3):

1.

3. The method for preparing lemongrass ice cream as described in claim 1, characterized in that, The secondary homogenization process is as follows: two homogenization processes are performed at 55~65℃; the pressure of the first homogenization process is 10~20MPa and the homogenization time is 20~30min; the pressure of the second homogenization process is 1~8MPa and the homogenization time is 1~10min.

4. The method for preparing lemongrass ice cream as described in claim 3, characterized in that, The pressure of the first homogenization process was 15 MPa, and the homogenization time was 25 min. The second homogenization process was performed at a pressure of 5 MPa for 5 minutes.

5. The method for preparing lemongrass ice cream as described in claim 1, characterized in that, The pretreatment of lemongrass raw materials includes the following steps: washing fresh lemongrass leaves, cutting them into 2-5 cm lengths, and crushing them; In step S2, the ratio of the pretreated lemongrass to water is 1g:(1~10)ml; In step S2, the distillation conditions are as follows: distillation is carried out at atmospheric pressure at 70~85℃ for 1~2 hours, and the condensation temperature is controlled below 10℃.

6. The method for preparing lemongrass ice cream as described in claim 1, characterized in that, In step S3, the ratio of the pretreated lemongrass to water is 1g:(1~10)ml; In step S3, the extraction conditions are: soaking and extraction at 60~75℃ for 45~75 min, with stirring during the extraction process; In step S3, the filtration uses a 100-mesh filter or gauze.

7. The method for preparing lemongrass ice cream as described in claim 1, characterized in that, The amount of lemongrass flavored compound solution added is 2-20% of the emulsion base mass; The milk base includes milk powder, light cream, sugar, and stabilizers.

8. The method for preparing lemongrass ice cream as described in claim 1, characterized in that, The aging process involves aging at 4°C for 4-12 hours. The freezing process involves stirring and freezing the material at -5 to -6°C to form the desired shape.

9. A lemongrass ice cream prepared by the method of any one of claims 1 to 8.

10. The lemongrass ice cream as described in claim 9, characterized in that, The average particle size of the ice crystals in the lemongrass ice cream is less than 35 μm.

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