CN109527184B - Low-fat ice cream and preparation method thereof - Google Patents
Low-fat ice cream and preparation method thereof Download PDFInfo
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- CN109527184B CN109527184B CN201811654655.5A CN201811654655A CN109527184B CN 109527184 B CN109527184 B CN 109527184B CN 201811654655 A CN201811654655 A CN 201811654655A CN 109527184 B CN109527184 B CN 109527184B
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- 239000005862 Whey Substances 0.000 claims description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a low-fat ice cream and a preparation method thereof, the low-fat ice cream initiatively controls the mass fraction of lauric acid in vegetable oil as a raw material in the ice cream, and can obviously reduce the reaggregation degree of fat globules after the ice cream raw material is homogenized, thereby indirectly increasing the number and the total surface area of the fat globules, and finally, after the fat content of the ice cream is reduced, the low-fat ice cream can still keep excellent taste and melting resistance. The preparation method can remarkably reduce the volume of fat globules and increase the number of fat globules and the total surface area by optimizing the homogenizing pressure in the process of preparing the low-fat ice cream.
Description
Technical Field
The invention belongs to the technical field of ice cream preparation, and particularly relates to low-fat ice cream and a preparation method thereof.
Background
The ice cream is a volume-expanded frozen food prepared by taking drinking water, milk powder, cream (or vegetable oil), sugar and the like as main raw materials, adding a proper amount of food additives, and carrying out processes of mixing, sterilizing, homogenizing, aging, freezing and the like.
The food is very popular with consumers due to the unique taste, but with the continuous deepening of the health concept of consumers, consumers are more and more concerned about healthy diet, for example, the consumers feel the weight burden due to higher fat content, so the concept of 'low fat' and even 'no fat' also becomes the appeal of most consumers.
In order to meet the requirements, low-fat ice cream is produced, but because fat plays a vital role in the mouthfeel of the ice cream, the reduction of the fat content can negatively influence the mouthfeel of the product, and meanwhile, the reduction of the fat content can cause poor melting resistance of the product as the fat serves as a scaffold of the microstructure of the ice cream.
Disclosure of Invention
Therefore, the invention aims to overcome the defects that the conventional ice cream is easy to cause the deterioration of the taste and the melting resistance of the product while the fat content of the conventional ice cream is reduced, so that the low-fat ice cream and the preparation method thereof are provided.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
the low-fat ice cream provided by the invention adopts raw materials comprising oil, wherein the oil at least comprises vegetable oil, and the mass fraction of lauric acid in the vegetable oil is 25-40% of that of the oil.
Further, during the process of preparing the low-fat ice cream, the pressure for homogenizing is controlled to be 260-300 kpa.
Further, the low-fat ice cream has a total solid content of 35-37 wt% and a fat content of 8-11 wt%.
Further, the feed comprises the following raw materials in parts by weight:
further, the oil also comprises 80-100 parts by weight of animal oil.
Further, the sugar is at least one of white granulated sugar, maltose, sucrose, glucose, lactose, fructose and high fructose syrup;
the vegetable oil is at least one of coconut oil, oil palm seed oil and babassu seed oil;
the milk solid is at least one of milk powder, whey powder, casein, whey protein powder and milk protein concentrate; preferably skimmed milk powder;
the stabilizer is at least one of locust bean gum, xanthan gum, carrageenan, glyceryl monostearate and dextrin;
the animal oil is cream, preferably cream.
In addition, the invention also provides a preparation method of the low-fat ice cream, which comprises the following steps:
mixing a stabilizer with sugar, and performing primary blending to obtain a first blending;
adding vegetable oil and milk solids into the first ingredient, and performing secondary ingredient to obtain a second ingredient;
and (3) homogenizing, sterilizing, aging and freezing the second ingredients in sequence to obtain the ice cream.
Further, the temperature of the primary ingredients is 50-60 ℃, and the time is 20-30 min;
the temperature of the secondary ingredients is 50-60 ℃, and the time is 20-30 min.
Further, the pressure of the homogenization is 260-300kpa, and the temperature is 65-75 ℃;
the sterilization temperature is 92-98 ℃, and the sterilization time is 20-40 s.
Further, the aging temperature is 2-6 ℃, and the aging time is 2-6 h;
the freezing temperature is-2 deg.C to-4 deg.C, and the time is 10-25 min.
Compared with the prior art, the invention has the following beneficial effects:
(1) the low-fat ice cream provided by the invention has the advantages that the mass fraction of lauric acid in vegetable oil serving as a raw material in oil in the ice cream is controlled for the first time, the reaggregation degree of fat globules after the ice cream raw material is homogenized can be obviously reduced, the number and the total surface area of the fat globules are indirectly increased, and finally, after the fat content of the ice cream is reduced, the excellent mouthfeel and melting resistance can be still maintained.
(2) The low-fat ice cream provided by the invention can obviously reduce the volume of fat globules and increase the number of the fat globules and the total surface area by optimizing the homogenizing pressure in the process of preparing the low-fat ice cream, so that the number of the fat globules is not reduced or even increased after the fat content is reduced. The fat globules are used as an important factor for the mouthfeel of the ice cream, so the product can still keep good mouthfeel and melting resistance after the fat content is reduced. If the homogenizing pressure is insufficient, the volume of the homogenized fat globules is not small enough, the increase amount of the number of the fat globules is small, and the taste change after the fat is reduced can not be compensated; the homogenizing pressure is high, the viscosity of the ice cream material liquid is relatively high, the homogenizing pressure is too high, the process treatment is difficult, and the production speed is reduced;
(3) according to the low-fat ice cream provided by the invention, the mass fraction of lauric acid in vegetable oil in the ice cream is too low, the capability of inhibiting fat globule aggregation is insufficient, and the mass fraction is too high, so that the mouth melting property of the product is poor, and the taste is poor. Furthermore, lauric acid, which is derived from vegetable oils and is a fatty acid of vegetable origin, must be added, so that the low-fat ice cream according to the present invention does not include pure milk cream. Compared with the ice cream with lauric acid in vegetable oil accounting for the mass fraction of oil in the ice cream out of the range of the invention, the invention can reduce the fat content in the ice cream by more than 10 percent at most and keep the original taste and melting resistance of the product.
(4) The preparation method of the low-fat ice cream provided by the invention comprises the steps of mixing a stabilizer with sugar, and carrying out primary mixing to obtain a first mixture; adding vegetable oil and milk solids into the first ingredient, and performing secondary ingredient to obtain a second ingredient; and (3) homogenizing, sterilizing, aging and freezing the second ingredients in sequence to obtain the ice cream. By controlling the adding sequence of the raw materials, the uniformity of the raw materials in a system is improved, so that the melting resistance and shape retention of the ice cream are improved, and the mouthfeel of the ice cream is kept.
Detailed Description
The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The present example provides a low fat ice cream and a method of making the same. The low-fat ice cream comprises the following raw materials: 125kg of white granulated sugar, 30kg of high fructose corn syrup (F42), 110kg of skimmed milk powder, 80kg of cream, 70kg of coconut oil, 1.5kg of locust bean gum, 0.4kg of xanthan gum, 0.2kg of carrageenan, 1.5kg of glyceryl monostearate, a proper amount of essence and pigment; wherein the mass fraction of lauric acid in the coconut oil in the cream and coconut oil is 34%;
the preparation method of the low-fat ice cream comprises the following steps:
(1) mixing locust bean gum, xanthan gum, carrageenan and glyceryl monostearate with white granulated sugar and high fructose syrup, adding into a mixing pot, and performing primary mixing at 55 ℃ for 25min to obtain a first mixture;
(2) adding skimmed milk powder, cream and coconut oil into the first ingredient, and performing secondary ingredient at 55 deg.C for 25min to obtain a second ingredient;
(3) and (3) homogenizing, sterilizing and aging the second ingredients in sequence to obtain an aged expanded material, aerating and freezing the aged expanded material by a freezing machine, wherein the homogenizing pressure is 270kpa, the temperature is 70 ℃, the sterilizing temperature is 95 ℃, the time is 30s, the aging temperature is 4 ℃, the time is 4 hours, the freezing temperature is-3 ℃, and the time is 18min to prepare the low-fat ice cream, and tests show that the low-fat ice cream has the total solid content of 35.3 wt% and the fat content of 9.6 wt%.
Example 2
The present example provides a low fat ice cream and a method of making the same. The low-fat ice cream comprises the following raw materials: 125kg of white granulated sugar, 35kg of high fructose corn syrup (F42), 100kg of skimmed milk powder, 100kg of cream, 61kg of coconut oil, 1.3kg of locust bean gum, 0.6kg of xanthan gum, 0.4kg of carrageenan, 1.3kg of glyceryl monostearate, a proper amount of essence and pigment; wherein the mass fraction of lauric acid in the coconut oil in the cream and coconut oil is 25%;
the preparation method of the low-fat ice cream comprises the following steps:
(1) mixing locust bean gum, xanthan gum, carrageenan, glyceryl monostearate, white granulated sugar and high fructose syrup, adding into a mixing pot, and performing primary mixing at 50 deg.C for 30min to obtain a first mixture;
(2) adding skimmed milk powder, cream and coconut oil into the first ingredient, and performing secondary ingredient at 60 deg.C for 20min to obtain a second ingredient;
(3) and (3) homogenizing, sterilizing and aging the second ingredients in sequence to obtain an aged expanded material, aerating and freezing the aged expanded material by a freezing machine, wherein the homogenizing pressure is 260kpa, the temperature is 75 ℃, the sterilizing temperature is 92 ℃, the time is 40s, the aging temperature is 6 ℃, the time is 2h, the freezing temperature is-2 ℃, and the time is 25min to prepare the low-fat ice cream, and tests show that the low-fat ice cream has the total solid content of 35.1 wt% and the fat content of 10 wt%.
Example 3
The present example provides a low fat ice cream and a method of making the same. The low-fat ice cream comprises the following raw materials: 120kg of white granulated sugar, 30kg of high fructose corn syrup (F42), 120kg of skimmed milk powder, 90kg of cream, 65kg of coconut oil, 2.5kg of locust bean gum, 0.3kg of xanthan gum, 0.6kg of carrageenan, 1.1kg of glyceryl monostearate, a proper amount of essence and pigment; wherein the mass fraction of lauric acid in the coconut oil in the cream and coconut oil is 28%;
the preparation method of the low-fat ice cream comprises the following steps:
(1) mixing locust bean gum, xanthan gum, carrageenan and glyceryl monostearate with white granulated sugar and high fructose syrup, adding into a mixing pot, and performing primary mixing at 60 deg.C for 20min to obtain a first mixture;
(2) adding skimmed milk powder, cream and coconut oil into the first ingredient, and performing secondary ingredient at 50 deg.C for 30min to obtain a second ingredient;
(3) and (3) homogenizing, sterilizing and aging the second ingredients in sequence to obtain an aged expanded material, aerating and freezing the aged expanded material by a freezing machine, wherein the homogenizing pressure is 300kpa, the temperature is 65 ℃, the sterilizing temperature is 98 ℃, the time is 20s, the aging temperature is 2 ℃, the time is 6h, the freezing temperature is-4 ℃, and the time is 10min to prepare the low-fat ice cream, and tests show that the low-fat ice cream has a total solid content of 36 wt% and a fat content of 9.8 wt%.
Example 4
The present example provides a low fat ice cream and a method of making the same. The low-fat ice cream comprises the following raw materials: 125kg of white granulated sugar, 30kg of high fructose corn syrup (F42), 110kg of skimmed milk powder, 80kg of cream, 60kg of coconut oil, 10kg of dextrin, 1.5kg of locust bean gum, 0.4kg of xanthan gum, 0.2kg of carrageenan, 1.5kg of glyceryl monostearate, a proper amount of essence and a proper amount of pigment; wherein the mass fraction of lauric acid in the coconut oil in the cream and coconut oil is 33%;
the preparation method of the low-fat ice cream comprises the following steps:
(1) mixing locust bean gum, xanthan gum, carrageenan and glyceryl monostearate with white granulated sugar and high fructose syrup, adding into a mixing pot, and performing primary mixing at 55 ℃ for 25min to obtain a first mixture;
(2) adding skimmed milk powder, cream and coconut oil into the first ingredient, and performing secondary ingredient at 55 deg.C for 25min to obtain a second ingredient;
(3) and (3) homogenizing, sterilizing and aging the second ingredients in sequence to obtain an aged expanded material, aerating and freezing the aged expanded material by a freezing machine, wherein the homogenizing pressure is 270kpa, the temperature is 70 ℃, the sterilizing temperature is 95 ℃, the time is 30s, the aging temperature is 4 ℃, the time is 4 hours, the freezing temperature is-3 ℃, and the time is 18min to prepare the low-fat ice cream, and tests show that the low-fat ice cream has the total solid content of 35.3 wt% and the fat content of 8.6 wt%.
Example 5
The present example provides a low fat ice cream and a method of making the same. The low-fat ice cream comprises the following raw materials: 120kg of white granulated sugar, 30kg of high fructose corn syrup (F42), 120kg of skimmed milk powder, 50kg of cream, 70kg of oil palm seed oil, 2.5kg of locust bean gum, 0.3kg of xanthan gum, 0.6kg of carrageenan, 1.1kg of glyceryl monostearate, and proper amounts of essence and pigment; wherein, the mass fraction of lauric acid in the oil palm seed oil in the cream and coconut oil is 38%;
the preparation method of the low-fat ice cream comprises the following steps:
(1) mixing locust bean gum, xanthan gum, carrageenan and glyceryl monostearate with white granulated sugar and high fructose syrup, adding into a mixing pot, and performing primary mixing at 60 deg.C for 20min to obtain a first mixture;
(2) adding skimmed milk powder, cream and coconut oil into the first ingredient, and performing secondary ingredient at 50 deg.C for 30min to obtain a second ingredient;
(3) and (3) homogenizing, sterilizing and aging the second ingredients in sequence to obtain an aged expanded material, aerating and freezing the aged expanded material by a freezing machine, wherein the homogenizing pressure is 300kpa, the temperature is 65 ℃, the sterilizing temperature is 98 ℃, the time is 20s, the aging temperature is 2 ℃, the time is 6h, the freezing temperature is-4 ℃, and the time is 10min to prepare the low-fat ice cream, and tests show that the low-fat ice cream has a total solid content of 37 wt% and a fat content of 8.2 wt%.
Comparative example 1
The present comparative example provides a low fat ice cream and a method of making the same. The only difference from example 1 is that: in this comparative example, the amount of cream added was 100kg, and the amount of coconut oil added was 30 kg. Finally, the low-fat ice cream prepared by the comparative example has the fat content of 36.1 percent, the fat content of 10.3 percent and the mass fraction of lauric acid in coconut oil in the cream and the coconut oil of 13 percent.
Comparative example 2
The present comparative example provides a low fat ice cream and a method of making the same. The only difference from example 1 is that: the amount of cream added in this comparative example was 5 kg. Lauric acid in the final coconut oil accounted for 46% by mass of the cream and coconut oil.
Comparative example 3
The present comparative example provides a low fat ice cream and a method of making the same. The only difference from example 2 is that: the pressure for homogenization in this comparative example was 140 kpa.
Comparative example 4
The present comparative example provides a low fat ice cream and a method of making the same. The only difference from example 2 is that: the pressure for homogenization in this comparative example was 320 kpa.
Test example 1
The particle size of the fat globules (D50) in the ice cream of each of examples 1-5 and comparative examples 1-4 above was tested and the corresponding test results are shown in table 1 below:
TABLE 1
From table 1 it can be seen that: the lauric acid in the vegetable oil used as the raw material is controlled to account for the mass fraction of the oil in the ice cream, so that the reaggregation degree of the fat globules after the ice cream raw material is homogenized can be obviously reduced, the number and the total surface area of the fat globules are indirectly increased, and finally, after the fat content of the ice cream is reduced, the excellent mouthfeel and melting resistance can be still maintained.
Test example 2
The melting and mouthfeel of the ice creams of each of examples 1-5 and comparative examples 1-4 above were tested as follows:
randomly selecting 100 evaluation personnel, scoring the melting property of the ice cream, and recording the number of people who approve the ice cream to be completely melted within 5s of the entrance, namely the melting property score of the ice cream;
randomly selecting 100 evaluation personnel, scoring the mouthfeel of the ice cream, and recording the number of people who approve the soft and smooth mouthfeel of the ice cream, namely the mouthfeel score of the ice cream;
the corresponding test results are shown in table 2 below:
TABLE 2
From table 2, it can be seen that: the ice cream prepared by the preparation method has better melting property and mouthfeel.
Test example 3
For the sake of standardization, the ice creams of examples 1-5 and comparative examples 1-4 above were each tested for 100% overrun and the product melting resistance of the ice creams of each of examples 1-5 and comparative examples 1-4 above were tested, the corresponding test methods being as follows: after the ice cream was placed in an environment at 15 ℃ for 10min, the appearance of the ice cream was observed, and the corresponding test results are shown in table 3 below:
TABLE 3
From table 3, it can be seen that: the ice cream prepared by the preparation method of the invention has good melting resistance and shape retention. No chemical material and water separation phenomenon, and complete appearance.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (9)
1. The low-fat ice cream is characterized in that raw materials adopted by the low-fat ice cream comprise oil, the oil at least comprises vegetable oil, and lauric acid in the vegetable oil accounts for 25-40% of the oil by mass; during the process of preparing the low-fat ice cream, the pressure for homogenizing is controlled to be 260-300 kpa.
2. The low fat ice cream of claim 1, wherein the low fat ice cream has a total solids content of 35-37 wt% and a fat content of 8-11 wt%.
3. The low-fat ice cream of claim 1 or 2, comprising the following raw materials in parts by weight:
4. the low fat ice cream of claim 3, wherein said oil further comprises 80-100 parts by weight of an animal oil.
5. The low-fat ice cream of claim 4, wherein the sugar is at least one of white granulated sugar, maltose, sucrose, glucose, lactose, fructose, high fructose syrup;
the vegetable oil is at least one of coconut oil, oil palm seed oil and babassu seed oil;
the milk solid is at least one of milk powder, whey powder, casein, whey protein powder and milk protein concentrate;
the stabilizer is at least one of locust bean gum, xanthan gum, carrageenan, glyceryl monostearate and dextrin;
the animal oil is butter.
6. A method of making a low fat ice cream as claimed in any one of claims 1 to 5 comprising the steps of:
mixing a stabilizer with sugar, and performing primary blending to obtain a first blending;
adding vegetable oil and milk solids into the first ingredient, and performing secondary ingredient to obtain a second ingredient;
and (3) homogenizing, sterilizing, aging and freezing the second ingredients in sequence to obtain the ice cream.
7. The preparation method according to claim 6, wherein the temperature of the primary ingredient is 50-60 ℃ and the time is 20-30 min;
the temperature of the secondary ingredients is 50-60 ℃, and the time is 20-30 min.
8. The method as claimed in claim 6 or 7, wherein the homogeneous pressure is 260-300kpa, and the temperature is 65-75 ℃;
the sterilization temperature is 92-98 ℃, and the sterilization time is 20-40 s.
9. The method according to claim 6 or 7, wherein the aging is carried out at a temperature of 2 to 6 ℃ for 2 to 6 hours;
the freezing temperature is-2 deg.C to-4 deg.C, and the time is 10-25 min.
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| US6376002B1 (en) * | 1999-08-05 | 2002-04-23 | Hong Young Food Co., Ltd. | Method for preparation of mulberry leaf powder and ice cream containing thereof |
| CN107173518A (en) * | 2017-07-13 | 2017-09-19 | 河南科技学院 | A kind of glutinous rice low-fat ice cream and preparation method thereof |
| CN107319091A (en) * | 2017-07-20 | 2017-11-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream of superelevation protein content and preparation method thereof |
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| US6352734B1 (en) * | 1999-02-25 | 2002-03-05 | Dreyer's Grand Ice Cream, Inc. | Frozen dairy products and methods of production |
| US6376002B1 (en) * | 1999-08-05 | 2002-04-23 | Hong Young Food Co., Ltd. | Method for preparation of mulberry leaf powder and ice cream containing thereof |
| CN107173518A (en) * | 2017-07-13 | 2017-09-19 | 河南科技学院 | A kind of glutinous rice low-fat ice cream and preparation method thereof |
| CN107319091A (en) * | 2017-07-20 | 2017-11-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream of superelevation protein content and preparation method thereof |
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