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A compound emulsification thickener and soft ice cream slurry containing it

A technology for emulsified thickener and soft ice cream, which is applied in the direction of food ingredients as emulsifiers, food ingredients as thickeners, frozen desserts, etc. Fine and silky, improve stability, no fat crystal effect

Active Publication Date: 2021-01-26
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For this reason, a fermented soft ice cream slurry came into being, but the existing fermented soft ice cream slurry cannot be stored at room temperature, because protein denaturation, fat crystallization, and oil-water separation are prone to occur in the slurry under acidic and normal temperature conditions. , whey precipitation, etc.
Therefore, there is no room temperature soft ice cream slurry that is really made through the yogurt fermentation process in the prior art.

Method used

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  • A compound emulsification thickener and soft ice cream slurry containing it
  • A compound emulsification thickener and soft ice cream slurry containing it
  • A compound emulsification thickener and soft ice cream slurry containing it

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] The soft ice cream slurry that present embodiment provides is made up of following raw material:

[0057] 120g whole milk powder, 30g butter, 100g white sugar, 80g malt syrup, 1.5g glycerol monostearate, 6g gelatin, 0.4g propylene glycol alginate, 1.2g xanthan gum, 3g pectin 、 Yogurt essence 2g, Lactobacillus bulgaricus 0.03g, drinking water 813.77g.

[0058] Put the whole milk powder into drinking water for hydration, the hydration temperature is 45°C, and the hydration time is 1h;

[0059] Raise the temperature of the hydrated feed solution to 55°C, add glyceryl monostearate, gelatin, propylene glycol alginate, xanthan gum and pectin, mix well, then add white sugar, malt syrup, butter, yogurt essence , use the high-speed stirring circulation system to fully stir and dissolve for 30 minutes;

[0060] Heat the mixed feed liquid to 75°C for homogenization, and the homogenization pressure is 15MPa;

[0061] Heat the homogenized material liquid to 92°C for sterilization...

Embodiment 2

[0067] The soft ice cream slurry that present embodiment provides is made up of following raw material:

[0068] Raw milk 803.79g, skimmed milk powder 20g, coconut oil 30g, white sugar 130g, glyceryl monostearate 1.8g, gelatin 5g, propylene glycol alginate 0.6g, xanthan gum 0.8g, pectin 5g,... Yogurt essence 3g, Lactobacillus acidophilus 0.01g.

[0069] Put skimmed milk powder into raw milk for hydration, the hydration temperature is 50°C, and the hydration time is 0.5h;

[0070] Raise the temperature of the hydrated feed solution to 58°C, add glyceryl monostearate, gelatin, propylene glycol alginate, xanthan gum and pectin, and mix thoroughly, then add white sugar, coconut oil, and yogurt essence to use The high-speed stirring circulation system fully stirs and dissolves for 35 minutes;

[0071] Heat the mixed feed liquid to 80°C for homogenization, and the homogenization pressure is 20MPa;

[0072] Heat the homogenized material liquid to 100°C for sterilization, and the s...

Embodiment 3

[0078] The soft ice cream slurry that present embodiment provides is made up of following raw material:

[0079] Drinking water 661.65g, skimmed milk powder 100g, coconut oil 60g, white sugar 120g, maltose syrup 40g, glyceryl monostearate 2.5g, gelatin 4g, propylene glycol alginate 1.2g, xanthan gum 0.6g, pectin 6g 、 Yogurt essence 4g, Lactococcus lactis subspecies lactic acid 0.05g.

[0080] Put skimmed milk powder into drinking water for hydration, the hydration temperature is 55°C, and the hydration time is 1h;

[0081] Raise the temperature of the hydrated feed solution to 65°C, add glyceryl monostearate, gelatin, propylene glycol alginate, xanthan gum and pectin, mix well, then add white sugar, malt syrup, coconut oil, yogurt Essence, use the high-speed stirring circulation system to fully stir and dissolve for 40 minutes;

[0082] Heat the mixed feed liquid to 76°C for homogenization, and the homogenization pressure is 19MPa;

[0083] Heat the homogenized material liq...

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Abstract

The invention belongs to the technical field of food and discloses a compound emulsification thickener and soft ice cream slurry containing the same. The raw material composition of the compound emulsified thickener includes 1.5-2.5 parts by weight of emulsifier, 3-6 parts by weight of pectin, 0.4-1.2 parts by weight of alginic acid derivatives, 4.6-7.2 parts by weight of gelatin, xanthan gum, One or more of locust bean gum and sodium carboxymethyl cellulose, and the synergistic effect of the above components can improve the stability of the fermented soft ice cream slurry during normal temperature storage. Moreover, when the fermented soft ice cream slurry is made by using the compound emulsification thickener provided by the invention, after being whipped by a freezer, the taste of the product is delicate and silky, free of fat crystals and ice crystals.

Description

technical field [0001] The invention belongs to the technical field of food and relates to a frozen drink, in particular to a compound emulsified thickener for producing soft ice cream and a soft ice cream slurry containing the same. Background technique [0002] Soft ice cream is a semi-fluid solid frozen dessert produced by a special soft ice cream machine. Because it has not been hardened, the soft ice cream has a particularly delicate, round and smooth taste. Compared with general ice cream, soft ice cream has lower milk fat content (3-6% VS 10-18%), and higher air content (up to 60%), so it is popular among consumers, especially those who love beauty and are afraid of fat. of favor. [0003] In the Chinese market, the raw materials used to make soft ice cream are mainly in the form of ready-mixed powder. When making it, the pre-mixed powder is mixed with water and milk in a certain proportion and then put into a freezer to freeze. Due to the difference in weighing acc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/52A23L29/20A23L29/10
CPCA23G9/52A23V2002/00A23L29/10A23L29/20A23V2200/242A23V2200/222A23V2250/5072A23V2250/5086
Inventor 崔利敏芦志新张晓峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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