CN105285310A - Mixing method of ice cream materials, method for preparing ice cream and icecream - Google Patents
Mixing method of ice cream materials, method for preparing ice cream and icecream Download PDFInfo
- Publication number
- CN105285310A CN105285310A CN201510857380.5A CN201510857380A CN105285310A CN 105285310 A CN105285310 A CN 105285310A CN 201510857380 A CN201510857380 A CN 201510857380A CN 105285310 A CN105285310 A CN 105285310A
- Authority
- CN
- China
- Prior art keywords
- ice cream
- product
- cream
- degrees celsius
- ice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Confectionery (AREA)
Abstract
The invention provides a mixing method of icecream materials, a method for preparing ice cream and the icecream. The ice cream materials comprise milk, a stabilizer, a protein source component, a powdery component and a liquid component; the mixing method comprises the following steps: (1) performing first mixing on the milk of 50 to 80 DEG C and the protein source component, and performing first standing treatment on a product of the first mixing, so as to obtain a first standing treatment product; (2) performing second mixing on the stabilizer and the powdery component, so as to obtain a second mixture; (3) performing third mixing on the first standing treatment product and the second mixture, and performing second standing treatment on a product of the third mixing, so as to obtain a second standing treatment product; (4) performing fourth mixing on the second standing treatment product and the liquid component, so as to obtain a mixed material of the icecream. The icecream has at least one of the following advantages: perfect mouthfeel and extremely strong stability.
Description
Technical field
The present invention relates to field of food.Particularly, the present invention relates to the mixed method of ice cream materials, prepare ice-cream method and ice cream.
Background technology
Ice cream is a kind of leisure food being extensively subject to consumers, and its product appears, and taste is different, constantly weeds out the old and bring forth the new, attract the sight of consumer in packaging and external form.Yoghourt is raw material with milk, after pasteurize, add leavening again in milk, after fermentation, then cools filling a kind of milk product.Because it contains abundant nutritional labeling, deeply like by consumer.At present, Yoghourt and ice cream combine by businessman, are proposed Yoghourt ice-cream, and the more and more people obtained like.
But, the mixed method of current ice cream materials, prepare ice-cream method and ice cream still haves much room for improvement.
Summary of the invention
The present invention is intended at least to solve one of technical problem existed in prior art.For this reason, one object of the present invention is to provide the mixed method of ice cream materials, prepare ice-cream method and ice cream.This ice cream or utilize the mixing of ice cream materials and prepare ice cream delicate mouthfeel that ice-cream method obtains, smooth, and stability is strong.
It should be noted that, the present invention completes based on the following discovery of inventor:
Simultaneously tradition batch mixing is mixed by various material, in no particular order order, and then by fermentation, aging, the technique such as to congeal makes ice cream, and the products taste made like this is coarse and have significantly " powder sense ".
The present inventor finds through great many of experiments, milk, stabilizing agent, protein source component, powdered components and liquid composition are carried out in a certain order mix and leave standstill process, the ice cream obtained can be made to have finer and smoother, smooth mouthfeel or stronger stability.
In a first aspect of the present invention, the present invention proposes a kind of mixed method of ice cream materials.According to embodiments of the invention, described ice cream materials comprises milk, stabilizing agent, protein source component, powdered components and liquid composition, described method comprises: the described milk of 50 ~ 80 degrees Celsius and described protein source component are carried out first and mixed by (1), and carry out the first standing process, to obtain first leaving standstill process product; (2) described stabilizing agent and described powdered components are carried out second to mix, to obtain the second mixture; (3) leave standstill process product by described first to carry out the 3rd with described second mixture and mix, and carry out second and leave standstill process, leave standstill process product to obtain second; (4) the described second standing process product is carried out the 4th with described liquid composition to mix, to obtain ice cream batch mixing.According to preferred exemplary of the present invention, the temperature of described milk is 65 degrees Celsius.Thus, the ice cream obtained according to the mixed method of the ice cream materials of the embodiment of the present invention have following advantages one of at least: excellent taste and stability stronger.
According to embodiments of the invention, the mixed method of above-mentioned ice cream materials has following additional technical feature one of at least:
According to embodiments of the invention, described first standing process is that the product of described first mixing is incubated 10 ~ 30 minutes at the temperature of 55 ~ 80 degrees Celsius, according to a preferred embodiment of the invention, the described first standing process is that the product of described first mixing is incubated 20 minutes at the temperature of 65 degrees Celsius.Thus, the ice cream obtained according to the mixed method of the ice cream materials of the embodiment of the present invention has splendid mouthfeel or stronger stability.
According to embodiments of the invention, described second standing process is that the product of described 3rd mixing is incubated 10 ~ 20 minutes at the temperature of 55 ~ 80 degrees Celsius, according to a preferred embodiment of the invention, the described second standing process is that the product of described 3rd mixing is incubated 15 minutes at the temperature of 65 degrees Celsius.Thus, the ice cream obtained according to the mixed method of the ice cream materials of the embodiment of the present invention has splendid mouthfeel or stronger stability.
According to embodiments of the invention, described protein source component comprises at least one of whole milk powder, skimmed milk power, whey powder, PURE WHEY and buttermilk powder, described stabilizing agent comprises melon glue, sodium carboxymethylcellulose, pectin, carragheen, xanthans, sodium alginate and starch at least one, described powdered components comprises at least one of white granulated sugar, powdered glucose and maltodextrin, and described liquid composition comprises at least one of cream, vegetable oil, malt syrup and HFCS.Thus, the ice cream obtained according to the mixed method of the ice cream materials of the embodiment of the present invention has splendid mouthfeel or stronger stability.
In a second aspect of the present invention, the present invention proposes one and prepares ice-cream method.According to embodiments of the invention, described method comprises: (a) carries out batch mixing according to the mixed method of previously described ice cream materials, to obtain ice cream batch mixing; B described ice cream batch mixing is carried out homogeneous process, sterilization processing, cooling processing, fermentation process, breakdown of emulsion process, burin-in process by () successively, congeal process and fast frozen, to obtain described ice cream.Thus, the ice cream obtained according to the ice-cream method of the preparation of the embodiment of the present invention have following advantages one of at least: excellent taste and stability stronger.
According to embodiments of the invention, step (b) comprising: described ice cream batch mixing is carried out homogeneous process by (b-1) under the homogenization pressure of 160bar, obtains homogeneous product; (b-2) by described homogeneous product sterilization 300s at the temperature of 98 ± 2 degrees Celsius, sterilization product is obtained; (b-3) be inoculated in by leavening and be cooled in the described sterilization product of 43 degrees Celsius, fermented and cultured is 4.6 to the pH value of zymotic fluid, obtains tunning; (b-4) described tunning is carried out breakdown of emulsion process, and by breakdown of emulsion product burin-in process 2 ~ 12 hours at the temperature of 25 degrees Celsius, obtain ageing products; (b-5) described ageing products is carried out process of congealing under-3 degrees Celsius, and the product that congeals is carried out fast frozen at the temperature being no more than-33 degrees Celsius, to obtain described ice cream.Thus, the ice cream obtained according to the ice-cream method of the preparation of the embodiment of the present invention has splendid mouthfeel or stronger stability.
According to embodiments of the invention, described ice cream is Yoghourt ice-cream.Thus, the ice cream obtained according to the ice-cream method of the preparation of the embodiment of the present invention has splendid mouthfeel or stronger stability.
Those skilled in the art it is understood that above for ice cream materials mixed method described by feature and advantage, be equally applicable to this and prepare ice-cream method, do not repeat them here.
In a third aspect of the present invention, the present invention proposes a kind of ice cream.According to embodiments of the invention, described ice cream is prepared according to the ice-cream method of previously described preparation.Thus, according to the ice cream of the embodiment of the present invention, there is splendid mouthfeel or stronger stability.
According to embodiments of the invention, described ice-cream dry matter content is 30-40 % by weight; Fat content is 5-15 % by weight; Protein content is 2.5-4.5 % by weight; Carbohydrate content is 12-20 % by weight.Thus, according to the ice cream of the embodiment of the present invention, there is splendid mouthfeel or stronger stability.
Those skilled in the art are it is understood that above for the feature and advantage described by the ice-cream method of preparation, be equally applicable to this ice cream, do not repeat them here.
In addition, according to embodiments of the invention, the mixed method of ice cream materials of the present invention and prepare ice-cream method have following advantages one of at least:
1, according to embodiments of the invention, first leaves standstill process can make the protein in the product of the first mixing fully carry out aquation, makes it have good stability, and prevents the ice cream obtained from there is granular sensation.
2, according to embodiments of the invention, second leaves standstill process can make starch fully carry out gelatinization reaction, make the hydrogen bond rupture in starch structure, micelle disintegrates, to form starch unimolecule, and is surrounded by water, thus formation solution state, make full smooth, fine and smooth, the soft or just melt in the mouth of ice cream finally obtained, prevent it from occurring coarse mouthfeel, especially prevent significantly " powder sense ".Owing to containing sugar and oily lipid sources in formula, to a certain degree can affect the gelatinization of starch, therefore the second temperature and time leaving standstill process can ensure that in body series, starch can be good at gelatinization, thus makes the ice cream smooth in taste of production, local flavor full.
Additional aspect of the present invention and advantage will part provide in the following description, and part will become obvious from the following description, or be recognized by practice of the present invention.
Detailed description of the invention
Embodiments of the invention are described below in detail.Embodiment described below is exemplary, only for explaining the present invention, and can not be interpreted as limitation of the present invention.
It should be noted that, term " first ", " second " etc. only for describing object, and can not be interpreted as instruction or hint relative importance or imply the quantity indicating indicated technical characteristic.Thus, one or more these features can be expressed or impliedly be comprised to the feature being limited with " first ", " second " etc.Further, in describing the invention, except as otherwise noted, the implication of " multiple " is two or more.
The present invention propose ice cream materials mixed method, prepare ice-cream method and ice cream, will be described in detail respectively it below.
The mixed method of ice cream materials
In a first aspect of the present invention, the present invention proposes a kind of mixed method of ice cream materials.According to embodiments of the invention, ice cream materials comprises milk, stabilizing agent, protein source component, powdered components and liquid composition.Thus, the ice cream obtained according to the mixed method of the ice cream materials of the embodiment of the present invention have following advantages one of at least: excellent taste and stability stronger.
According to embodiments of the invention, the mixed method of this ice cream materials comprises the following steps:
(1) milk of 50 ~ 80 degrees Celsius and protein source component are carried out first to mix, and the product that first mixes is carried out the first standing process, to obtain first leaving standstill process product
In this step, milk, not only as raw material, can also serve as solvent in mixed process, to dissolve other raw materials.Inventor finds through great many of experiments, first the milk of 50 ~ 80 degrees Celsius is mixed with protein source component, protein source component can be made to dissolve fully, prevent protein source component from dissolving insufficient ice cream coarse mouthfeel caused, and have significantly " powder sense ".The temperature of milk is too high, and can destroy the nutritional labeling in milk and protein source component, temperature is too low, can not play good dissolution.According to preferred exemplary of the present invention, the temperature of milk is 65 degrees Celsius.Thus, according to the ice cream that the mixed method of the ice cream materials of the embodiment of the present invention obtains, there is splendid mouthfeel, such as full smooth, fine and smooth, soft or just melt in the mouth.
Term used in the present invention " protein source component " refers to can provide the component of protein for ice cream, and those skilled in the art are it is understood that this protein source component is the component except milk.Kind for protein source component does not make considered critical, as long as can provide protein for ice cream.According to concrete example of the present invention, protein source component comprises at least one of whole milk powder, skimmed milk power, whey powder, PURE WHEY and buttermilk powder.Thus, the ice cream obtained according to the mixed method of the ice cream materials of the embodiment of the present invention has splendid mouthfeel or stronger stability.
According to embodiments of the invention, first standing process is that the product that first mixes is incubated 10 ~ 30 minutes at the temperature of 55 ~ 80 degrees Celsius, according to preferred exemplary of the present invention, the first standing process is that the product that first mixes is incubated 20 minutes at the temperature of 65 degrees Celsius.Inventor finds through great many of experiments, first leaves standstill process can make the protein in milk and protein source component fully aquation occur, the a part of free water in protein can be made to be converted into Bound moisture, increase the stability of protein, to improve obtained ice-cream stability further.In addition, protein can also be made to be dispersed in water, make full smooth, fine and smooth, the soft or just melt in the mouth of ice cream obtained, prevent it from occurring coarse mouthfeel, especially prevent significantly " powder sense ".Meanwhile, can also effectively prevent protein from luming in sterilization process, affect ice-cream matter structure.Thus, the ice cream obtained according to the mixed method of the ice cream materials of the embodiment of the present invention has splendid mouthfeel or stronger stability.
(2) stabilizing agent and powdered components are carried out second to mix, to obtain the second mixture
According to embodiments of the invention, stabilizing agent comprises at least one of melon glue, sodium carboxymethylcellulose, pectin, carragheen, xanthans, sodium alginate and starch.According to another embodiment of the present invention, powdered components comprises at least one of white granulated sugar, powdered glucose and maltodextrin.Inventor finds through great many of experiments, stabilizing agent and powdered components is not together mixed with milk and protein source component, is the aquation preventing stabilizing agent and powdered components from affecting protein.Stabilizing agent is together mixed with powdered components, makes stabilizing agent be well-dispersed in powdered components, make it more be soluble in solvent, prevent stabilizing agent and water from forming " caking " and losing its characteristic.Thus, the ice cream obtained according to the mixed method of the ice cream materials of the embodiment of the present invention has splendid mouthfeel or stronger stability.
(3) the first standing process product is carried out the 3rd with the second mixture to mix, and the product that the 3rd mixes is carried out the second standing process, to obtain the second standing process product
According to embodiments of the invention, second standing process is that the product that the 3rd mixes is incubated 10 ~ 20 minutes at the temperature of 55 ~ 80 degrees Celsius, according to preferred exemplary of the present invention, the second standing process is that the product that the 3rd mixes is incubated 15 minutes at the temperature of 65 degrees Celsius.Inventor obtains second through great many of experiments optimization and leaves standstill treatment conditions, with this understanding, starch can be made fully to carry out gelatinization reaction, make the hydrogen bond rupture in starch structure, micelle disintegrates, to form starch unimolecule, and surrounded by water, thus form solution state, make full smooth, fine and smooth, the soft or just melt in the mouth of ice cream finally obtained, prevent it from occurring coarse mouthfeel, especially prevent significantly " powder sense ".In addition, owing to containing sugar and oily lipid sources in formula, to a certain degree can affect the gelatinization of starch, therefore the second temperature and time leaving standstill process can ensure that in body series, starch reaches best gelatinization state, thus makes the ice cream smooth in taste of production, local flavor full.Thus, the ice cream obtained according to the mixed method of the ice cream materials of the embodiment of the present invention has splendid mouthfeel or stronger stability.
(4) the second standing process product is carried out the 4th with liquid composition to mix, to obtain ice cream batch mixing
Those skilled in the art are it is understood that term used in the present invention " liquid composition " refers to the liquid composition except milk.If stabilizing agent or protein source component provide with the state of liquid state, then this liquid composition does not comprise stabilizing agent or protein sources group.In like manner, if stabilizing agent or protein source component provide with the state of powdery, then this powdered components does not comprise stabilizing agent or protein source component.
According to embodiments of the invention, liquid composition comprises at least one of cream, vegetable oil, malt syrup and HFCS.According to concrete example of the present invention, cream comprise anhydrous butter oil and rare cream one of at least.Owing to containing grease class and glucide in liquid composition, starch gelatinization and protein aquation can be affected, cause the ice cream coarse mouthfeel, the poor stability that obtain, so finally add liquid composition.Thus, the ice cream obtained according to the mixed method of the ice cream materials of the embodiment of the present invention has splendid mouthfeel or stronger stability.
Although those skilled in the art are it is understood that also containing protein in cream, can be attributed to protein source component.But because it contains more grease, can exert an adverse impact to the aquation of milk and protein source component, so be attributed in liquid composition, finally add, the ice cream excellent taste obtained can be made thus.
Prepare ice-cream method
In a second aspect of the present invention, the present invention proposes one and prepare ice-cream method.According to embodiments of the invention, method comprises: (a) carries out batch mixing according to the mixed method of previously described ice cream materials, to obtain ice cream batch mixing; B ice cream batch mixing is carried out homogeneous process, sterilization processing, cooling processing, fermentation process, breakdown of emulsion process, burin-in process by () successively, congeal process and fast frozen, to obtain ice cream.Thus, the ice cream obtained according to the ice-cream method of the preparation of the embodiment of the present invention has splendid mouthfeel or stronger stability.
It should be noted that, according to embodiments of the invention, homogeneous process, sterilization processing, cooling processing, fermentation process, breakdown of emulsion process, burin-in process, congeal process and fast frozen be this area routine operation, concrete technology parameter does not make considered critical.According to concrete example of the present invention, ice cream batch mixing is carried out homogeneous process by (b-1) under the homogenization pressure of 160bar, obtains homogeneous product; (b-2) by homogeneous product sterilization 300s at the temperature of 98 ± 2 degrees Celsius, sterilization product is obtained; (b-3) be inoculated in by leavening and be cooled in the sterilization product of 43 degrees Celsius, fermented and cultured is 4.6 to the pH value of zymotic fluid, obtains tunning; (b-4) tunning is carried out breakdown of emulsion process, and by breakdown of emulsion product burin-in process 2 ~ 12 hours at the temperature of 25 degrees Celsius, obtain ageing products; (b-5) ageing products is carried out process of congealing under-3 degrees Celsius, and the product that congeals is carried out fast frozen, to obtain ice cream at the temperature being no more than-33 degrees Celsius.Thus, the ice cream obtained according to the ice-cream method of the preparation of the embodiment of the present invention has splendid mouthfeel or stronger stability.
According to embodiments of the invention, ice cream is Yoghourt ice-cream.Thus, the Yoghourt ice-cream obtained according to the method preparing Yoghourt ice-cream of the embodiment of the present invention has splendid mouthfeel or stronger stability.
Those skilled in the art it is understood that above for ice cream materials mixed method described by feature and advantage, be equally applicable to this and prepare ice-cream method, do not repeat them here.
Ice cream
In a third aspect of the present invention, the present invention proposes a kind of ice cream.According to embodiments of the invention, this ice cream is prepared according to the ice-cream method of previously described preparation.Thus, according to the ice cream of the embodiment of the present invention, there is splendid mouthfeel or stronger stability.
According to embodiments of the invention, ice-cream dry matter content is 30-40 % by weight; Fat content is 5-15 % by weight; Protein content is 2.5-4.5 % by weight; Carbohydrate content is 12-20 % by weight.Thus, according to the ice cream of the embodiment of the present invention, there is splendid mouthfeel or stronger stability.
Those skilled in the art, it is understood that above for the feature and advantage described by ice-cream preparation method, are equally applicable to, in this ice cream, not repeat them here.
Below in conjunction with embodiment, the solution of the present invention is made an explanation.It will be understood to those of skill in the art that the following examples only for illustration of the present invention, and should not be considered as limiting scope of the present invention.Unreceipted concrete technology or condition in embodiment, according to the technology described by the document in this area or condition or carry out according to product description.Agents useful for same or the unreceipted production firm person of instrument, being can by the conventional products of commercial acquisition.
In following each embodiment, if do not particularly point out, the raw material preparing Yoghourt ice-cream is all as follows:
Raw milk 565kg, white granulated sugar 110kg, skimmed milk powder 50kg, rare cream 150kg, malt syrup 40kg, anhydrous butter oil 50kg, compound stabilizer are (purchased from Cargill Inc., main component is sodium carboxymethylcellulose, melon glue, pectin and starch) 5kg, leavening (purchased from Hansen Corp. of section, main component is lactobacillus bulgaricus and streptococcus thermophilus) 100U; Wherein stabilizing agent is commercial stabilizing agent.
Embodiment 1
In this embodiment, Yoghourt ice-cream is prepared according to the following step:
(1) batch mixing
(1-1) raw milk of 55 degrees Celsius is mixed with skimmed milk powder, and leave standstill 30 minutes at the temperature of 55 degrees Celsius;
(1-2) compound stabilizer is scattered in white granulated sugar, stirs;
(1-3) step (1-1) is mixed with the mixture that (1-2) obtains, and leave standstill 20 minutes at the temperature of 55 degrees Celsius;
(1-4) mixture that step (1-3) obtains is mixed with rare cream, anhydrous butter oil and malt syrup.
(2) mixture that step (1-4) obtains is carried out homogeneous process under the homogenization pressure of 160bar, obtain homogeneous product;
(3) by homogeneous product sterilization 300s at the temperature of 98 ± 2 degrees Celsius, sterilization product is obtained;
(4) be inoculated in by leavening and be cooled in the sterilization product of 43 degrees Celsius, fermented and cultured is 4.6 to the pH value of zymotic fluid, obtains tunning;
(5) tunning is carried out breakdown of emulsion process, and by breakdown of emulsion product burin-in process 10 hours at the temperature of 25 degrees Celsius, obtain ageing products;
(6) ageing products is carried out process of congealing under-3 degrees Celsius, and the product that congeals is carried out fast frozen, to obtain ice cream at the temperature being no more than-33 degrees Celsius;
(7) obtained ice cream is packed.
Embodiment 2
Prepare Yoghourt ice-cream according to the method for embodiment 1, difference is,
In step (1-1), the temperature of raw milk is 65 degrees Celsius, and dwell temperature is 65 degrees Celsius, and the time is 20 minutes; In step (1-3), dwell temperature is 65 degrees Celsius, and the time is 15 minutes.
Embodiment 3
Prepare Yoghourt ice-cream according to the method for embodiment 1, difference is,
In step (1-1), the temperature of raw milk is 80 degrees Celsius, and dwell temperature is 80 degrees Celsius, and the time is 10 minutes; In step (1-3), dwell temperature is 80 degrees Celsius, and the time is 10 minutes.
Embodiment 4
Prepare Yoghourt ice-cream according to the method for embodiment 1, difference is,
In step (1-1), the temperature of raw milk is 65 degrees Celsius, and dwell temperature is 65 degrees Celsius, and the time is 30 minutes; In step (1-3), dwell temperature is 65 degrees Celsius, and the time is 20 minutes.
Embodiment 5
Prepare Yoghourt ice-cream according to the method for embodiment 1, difference is,
In step (1-1), the temperature of raw milk is 65 degrees Celsius, and dwell temperature is 65 degrees Celsius, and the time is 10 minutes; In step (1-3), dwell temperature is 65 degrees Celsius, and the time is 10 minutes.
Comparative example 1
Prepare Yoghourt ice-cream according to the method for embodiment 1, difference is,
In step (1-1), the temperature left standstill is 90 degrees Celsius, and the time is 5min.
Comparative example 2
Prepare Yoghourt ice-cream according to the method for embodiment 1, difference is,
In step (1-3), the temperature left standstill is 90 degrees Celsius, and the time is 5min.
Comparative example 3
Prepare Yoghourt ice-cream according to the method for embodiment 1, difference is,
In step (1-1), the temperature left standstill is 40 degrees Celsius, and the time is 30min.
Comparative example 4
Prepare Yoghourt ice-cream according to the method for embodiment 1, difference is,
In step (1-3), the temperature left standstill is 40 degrees Celsius, and the time is 30min.
Comparative example 5
Prepare Yoghourt ice-cream according to the method for embodiment 1, difference is, step (1) comprising:
(1-1) compound stabilizer is scattered in white granulated sugar, stirs;
(1-2) mixture (1-1) obtained and the raw milk of 55 degrees Celsius mix, and leave standstill 30min under 55 degrees Celsius;
(1-3) skimmed milk powder is joined in the mixture that (1-2) obtain, and leave standstill 20min under 55 degrees Celsius;
(1-4) mixture that step (1-3) obtains is mixed with rare cream, anhydrous butter oil and malt syrup.
Comparative example 6
Prepare Yoghourt ice-cream according to the method for embodiment 1, difference is,
All the other raw materials except leavening are mixed simultaneously together.
Comparative example 7
Prepare Yoghourt ice-cream according to the method for embodiment 2, difference is,
All the other raw materials except leavening are mixed simultaneously together.
Comparative example 8
Prepare Yoghourt ice-cream according to the method for embodiment 3, difference is,
All the other raw materials except leavening are mixed simultaneously together.
Comparative example 9
Prepare Yoghourt ice-cream according to the method for embodiment 4, difference is,
All the other raw materials except leavening are mixed simultaneously together.
Comparative example 10
Prepare Yoghourt ice-cream according to the method for embodiment 5, difference is,
All the other raw materials except leavening are mixed simultaneously together.
Local flavor is tested
Yoghourt ice-cream embodiment 1 ~ 5 and comparative example 1 ~ 10 obtained leaves standstill 7 days at the temperature of-20 degrees Celsius, carries out local flavor test, shown in specific as follows:
Judge personnel by 31 of random selecting and carry out product special flavour test (also referred to as " taste tests ").Wherein, local flavor test adopts point system: point system evaluates the method for product or product performance, finally with average mark number determine quality for sequence, code of points, interval is set to, structural state: 10 are divided into product fine and smooth without ice quarrel ice slush state, and no whey is separated out with 0 ~ 10, without bleed, without lamination; Mouthfeel: 10 are divided into mouthfeel full smooth, fine and smooth, soft, just melt in the mouth; Local flavor: the 10 fermentation fragrance being divided into Yoghourt ice-cream; Sour-sweet degree: 10 are divided into sour-sweet ratio suitable.Local flavor test result is as shown in table 1, and result shows, product structural state of the present invention, local flavor, mouthfeel and sour-sweet Du Gengjia, tester prefers the Yoghourt ice-cream that method of the present invention obtains.
Table 1 sensory evaluation
In the description of this description, specific features, structure, material or feature that the description of reference term " embodiment ", " some embodiments ", " example ", " concrete example " or " some examples " etc. means to describe in conjunction with this embodiment or example are contained at least one embodiment of the present invention or example.In this manual, to the schematic representation of above-mentioned term not must for be identical embodiment or example.And the specific features of description, structure, material or feature can combine in one or more embodiment in office or example in an appropriate manner.In addition, when not conflicting, the feature of the different embodiment described in this description or example and different embodiment or example can carry out combining and combining by those skilled in the art.
Although illustrate and describe embodiments of the invention above, be understandable that, above-described embodiment is exemplary, can not be interpreted as limitation of the present invention, and those of ordinary skill in the art can change above-described embodiment within the scope of the invention, revises, replace and modification.
Claims (9)
1. a mixed method for ice cream materials, is characterized in that, described ice cream materials comprises milk, stabilizing agent, protein source component, powdered components and liquid composition, said method comprising the steps of:
(1) the described milk of 50 ~ 80 degrees Celsius and described protein source component are carried out first to mix, and the product of described first mixing is carried out the first standing process, to obtain first leaving standstill process product;
(2) described stabilizing agent and described powdered components are carried out second to mix, to obtain the second mixture;
(3) the described first standing process product is carried out the 3rd with described second mixture to mix, and the product of described 3rd mixing is carried out the second standing process, to obtain the second standing process product;
(4) the described second standing process product is carried out the 4th with described liquid composition to mix, to obtain ice cream batch mixing,
Preferably, the temperature of described milk is 65 degrees Celsius.
2. method according to claim 1, is characterized in that, the described first standing process is that the product of described first mixing is incubated 10 ~ 30 minutes at the temperature of 55 ~ 80 degrees Celsius,
Preferably, the described first standing process is that the product of described first mixing is incubated 20 minutes at the temperature of 65 degrees Celsius.
3. method according to claim 1, is characterized in that, the described second standing process is that the product of described 3rd mixing is incubated 10 ~ 20 minutes at the temperature of 55 ~ 80 degrees Celsius,
Preferably, the described second standing process is that the product of described 3rd mixing is incubated 15 minutes at the temperature of 65 degrees Celsius.
4. method according to claim 1, is characterized in that,
Described protein source component comprises at least one of whole milk powder, skimmed milk power, whey powder, PURE WHEY and buttermilk powder,
Described stabilizing agent comprises melon glue, sodium carboxymethylcellulose, pectin, carragheen, xanthans, sodium alginate and starch at least one,
Described powdered components comprises at least one of white granulated sugar, powdered glucose and maltodextrin,
Described liquid composition comprises at least one of cream, vegetable oil, malt syrup and HFCS.
5. prepare an ice-cream method, it is characterized in that, comprising:
A () carries out batch mixing according to the method described in any one of Claims 1 to 4, to obtain ice cream batch mixing;
B described ice cream batch mixing is carried out homogeneous process, sterilization processing, cooling processing, fermentation process, breakdown of emulsion process, burin-in process by () successively, congeal process and fast frozen, to obtain described ice cream.
6. method according to claim 5, is characterized in that, step (b) comprising:
(b-1) described ice cream batch mixing is carried out homogeneous process under the homogenization pressure of 160bar, obtain homogeneous product;
(b-2) by described homogeneous product sterilization 300s at the temperature of 98 ± 2 degrees Celsius, sterilization product is obtained;
(b-3) be inoculated in by leavening and be cooled in the described sterilization product of 43 degrees Celsius, fermented and cultured is 4.6 to the pH value of zymotic fluid, obtains tunning;
(b-4) described tunning is carried out breakdown of emulsion process, and by breakdown of emulsion product burin-in process 2 ~ 12 hours at the temperature of 25 degree, obtain ageing products;
(b-5) described ageing products is carried out process of congealing under-3 degrees Celsius, and the product that congeals is carried out fast frozen at the temperature being no more than-33 degrees Celsius, to obtain described ice cream.
7. method according to claim 5, is characterized in that, described ice cream is Yoghourt ice-cream.
8. an ice cream, described ice cream is prepared by the method according to any one of claim 5 ~ 7.
9. ice cream according to claim 8, is characterized in that, described ice-cream dry matter content is 30-40 % by weight; Fat content is 5-15 % by weight; Protein content is 2.5-4.5 % by weight; Carbohydrate content is 12-20 % by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510857380.5A CN105285310B (en) | 2015-11-30 | 2015-11-30 | Method for mixing ice cream raw materials, method for preparing ice cream and ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510857380.5A CN105285310B (en) | 2015-11-30 | 2015-11-30 | Method for mixing ice cream raw materials, method for preparing ice cream and ice cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105285310A true CN105285310A (en) | 2016-02-03 |
| CN105285310B CN105285310B (en) | 2020-02-28 |
Family
ID=55183822
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510857380.5A Active CN105285310B (en) | 2015-11-30 | 2015-11-30 | Method for mixing ice cream raw materials, method for preparing ice cream and ice cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105285310B (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795093A (en) * | 2016-03-25 | 2016-07-27 | 胡方芽 | Spicy ice cream or popsicle and preparation method thereof |
| CN105815536A (en) * | 2016-03-22 | 2016-08-03 | 内蒙古壹清食品有限公司 | Living bacterium-containing fermented soft ice cream or soft popsicle paste and preparation method thereof |
| CN106359830A (en) * | 2016-09-22 | 2017-02-01 | 上海我爱冰淇淋食品有限公司 | Original taste ice cream and preparation method thereof |
| CN106689364A (en) * | 2016-12-22 | 2017-05-24 | 山东禹王生态食业有限公司 | Nutritional and health-care type frozen yoghurt containing soybean protein and production method thereof |
| CN108185106A (en) * | 2017-12-28 | 2018-06-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of preparation method of fermented type soft ice cream size |
| CN108402176A (en) * | 2017-02-09 | 2018-08-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Compound stabilizer, its purposes and Yoghourt frozen and preparation method thereof |
| CN109221596A (en) * | 2018-09-12 | 2019-01-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of Yoghourt ice-cream and preparation process |
| CN110839751A (en) * | 2019-11-07 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Slurry, preparation method thereof and yoghourt ice cream |
| CN110839752A (en) * | 2019-11-07 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream slurry and preparation process thereof |
| CN110973338A (en) * | 2019-12-19 | 2020-04-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt ice cream slurry, yoghourt ice cream and preparation method |
| CN111218495A (en) * | 2020-03-23 | 2020-06-02 | 江西师范大学 | Fish scale collagen, preparation method and application thereof, ice cream rich in fish scale collagen and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5800855A (en) * | 1995-04-18 | 1998-09-01 | Rosen; Michael A. | Cheesecake ice cream |
| CN1200245A (en) * | 1997-05-22 | 1998-12-02 | 张宏伟 | Method for producing puff ice-cream |
| CN1258197A (en) * | 1997-05-30 | 2000-06-28 | 普罗克特和甘保尔公司 | Shelf-stable complete food pre-mixes |
| US20050260330A1 (en) * | 2004-05-21 | 2005-11-24 | Tom Larimer | Espresso-based, edible composition and method to form same |
| CN1889851A (en) * | 2003-12-10 | 2007-01-03 | 荷兰联合利华有限公司 | Frozen confectionery product comprising ice structuring proteins |
| CN101843287A (en) * | 2010-05-22 | 2010-09-29 | 徐州工业职业技术学院 | Burdock icecream and preparation method thereof |
| CN103931773A (en) * | 2014-04-28 | 2014-07-23 | 宜兰食品工业股份有限公司 | Freezable beverage and preparation method thereof |
| CN104543314A (en) * | 2013-10-12 | 2015-04-29 | 内蒙古伊利实业集团股份有限公司 | Soft ice cream mix stored at normal temperature and preparation method of soft ice cream mix |
| CN104920778A (en) * | 2014-03-18 | 2015-09-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Production method of yoghurt ice cream and produced yoghurt ice cream |
-
2015
- 2015-11-30 CN CN201510857380.5A patent/CN105285310B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5800855A (en) * | 1995-04-18 | 1998-09-01 | Rosen; Michael A. | Cheesecake ice cream |
| CN1200245A (en) * | 1997-05-22 | 1998-12-02 | 张宏伟 | Method for producing puff ice-cream |
| CN1258197A (en) * | 1997-05-30 | 2000-06-28 | 普罗克特和甘保尔公司 | Shelf-stable complete food pre-mixes |
| CN1889851A (en) * | 2003-12-10 | 2007-01-03 | 荷兰联合利华有限公司 | Frozen confectionery product comprising ice structuring proteins |
| US20050260330A1 (en) * | 2004-05-21 | 2005-11-24 | Tom Larimer | Espresso-based, edible composition and method to form same |
| CN101843287A (en) * | 2010-05-22 | 2010-09-29 | 徐州工业职业技术学院 | Burdock icecream and preparation method thereof |
| CN104543314A (en) * | 2013-10-12 | 2015-04-29 | 内蒙古伊利实业集团股份有限公司 | Soft ice cream mix stored at normal temperature and preparation method of soft ice cream mix |
| CN104920778A (en) * | 2014-03-18 | 2015-09-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Production method of yoghurt ice cream and produced yoghurt ice cream |
| CN103931773A (en) * | 2014-04-28 | 2014-07-23 | 宜兰食品工业股份有限公司 | Freezable beverage and preparation method thereof |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815536A (en) * | 2016-03-22 | 2016-08-03 | 内蒙古壹清食品有限公司 | Living bacterium-containing fermented soft ice cream or soft popsicle paste and preparation method thereof |
| CN105795093B (en) * | 2016-03-25 | 2019-12-31 | 胡方芽 | Spicy ice cream or ice cream bar and preparation method thereof |
| CN105795093A (en) * | 2016-03-25 | 2016-07-27 | 胡方芽 | Spicy ice cream or popsicle and preparation method thereof |
| CN106359830A (en) * | 2016-09-22 | 2017-02-01 | 上海我爱冰淇淋食品有限公司 | Original taste ice cream and preparation method thereof |
| CN106689364A (en) * | 2016-12-22 | 2017-05-24 | 山东禹王生态食业有限公司 | Nutritional and health-care type frozen yoghurt containing soybean protein and production method thereof |
| CN108402176A (en) * | 2017-02-09 | 2018-08-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Compound stabilizer, its purposes and Yoghourt frozen and preparation method thereof |
| CN108185106A (en) * | 2017-12-28 | 2018-06-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of preparation method of fermented type soft ice cream size |
| CN109221596A (en) * | 2018-09-12 | 2019-01-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of Yoghourt ice-cream and preparation process |
| CN110839751A (en) * | 2019-11-07 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Slurry, preparation method thereof and yoghourt ice cream |
| CN110839752A (en) * | 2019-11-07 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream slurry and preparation process thereof |
| CN110973338A (en) * | 2019-12-19 | 2020-04-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt ice cream slurry, yoghourt ice cream and preparation method |
| CN111218495A (en) * | 2020-03-23 | 2020-06-02 | 江西师范大学 | Fish scale collagen, preparation method and application thereof, ice cream rich in fish scale collagen and preparation method thereof |
| CN111218495B (en) * | 2020-03-23 | 2020-12-22 | 江西师范大学 | Fish scale collagen, preparation method and application thereof, and fish scale collagen-rich ice cream and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105285310B (en) | 2020-02-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105285310A (en) | Mixing method of ice cream materials, method for preparing ice cream and icecream | |
| US6485771B1 (en) | Edible compositions including particulated gel | |
| JP6046086B2 (en) | Frozen pellets manufactured using fruit juice | |
| CN102334557B (en) | Inflatable tiramisu processed cheese and preparation method thereof | |
| US4370353A (en) | Acid-resisting whipping cream powder and process for producing the same | |
| CN104605134A (en) | Fruit yogurt soft ice cream powder, soft ice cream and preparation method of soft ice cream | |
| CN105211493A (en) | A kind of compound plant protein nutrient ice cream and preparation method thereof | |
| CN107114551A (en) | Add frozen of high milk content and preparation method thereof | |
| CN109793093A (en) | A kind of emulsion stabilizer, anti-melting ice cream and production method thereof | |
| CN105341310A (en) | Yoghourt ice cream and preparation method thereof | |
| CN104621330A (en) | Ice cream milk paste and preparation method and soft ice cream thereof | |
| JP5845831B2 (en) | Jam-like food | |
| CN107006618B (en) | Animal and plant mixed acid-resistant cream and preparation method thereof | |
| US20180000143A1 (en) | Stabilizer composition for food and beverage products | |
| CN104920777A (en) | Production method for low-fat yogurt ice cream | |
| CN106417883A (en) | Durian ice cream and preparation method thereof | |
| CN106417879A (en) | Yogurt ice cream and preparation method thereof | |
| CN111011573A (en) | Frozen beverage and preparation method thereof | |
| US20220117257A1 (en) | Improved production of alcoholic food products | |
| US20050013919A1 (en) | Creamy foodstuff and method for production thereof | |
| Das et al. | Chemistry and Different Aspects of Ice Cream | |
| CN106359830A (en) | Original taste ice cream and preparation method thereof | |
| JPH11187818A (en) | Stabilizing composition for soft cream mix | |
| PL203852B1 (en) | Spoonable water-continuous acidified food product | |
| CN106615589A (en) | Mango ice cream and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |