CN115606675A - Sports man-reaching ice cream - Google Patents
Sports man-reaching ice cream Download PDFInfo
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- CN115606675A CN115606675A CN202211414824.4A CN202211414824A CN115606675A CN 115606675 A CN115606675 A CN 115606675A CN 202211414824 A CN202211414824 A CN 202211414824A CN 115606675 A CN115606675 A CN 115606675A
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- 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
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
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- 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
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- 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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
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- 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
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- 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
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- 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
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Abstract
The invention discloses sports Daren ice cream, which relates to the technical field of food production and comprises the following components in parts by weight: 48-52 parts of skimmed milk powder, 17-19 parts of cream, 52-55 parts of maltitol, 8-9 parts of albumen powder, 0.8-1.2 parts of composite stabilizer and 180-190 parts of water. The preparation process of the sports Daren ice cream comprises the following steps: s1, material preparation, S2, sterilization, S3, homogenizing and cooling, and S4, aging and congealing. The sports man ice cream produced by the invention has the advantages of low sugar, low fat, high protein and good flavor, thereby being healthier and especially suitable for sports man or athletes.
Description
The application is a divisional application of a patent application named as 'a sports Dan ice cream and a preparation process thereof', the application date of the original application is 22 days 06 months 2020, and the application number is 202010577358.6.
Technical Field
The invention relates to the technical field of food production, in particular to sports dara ice cream.
Background
Ice cream (ice cream) is a volume-expanded frozen food which is prepared by using drinking water, milk powder, cream (or vegetable fat), sugar and the like as main raw materials and adding a proper amount of food additives through the processes of mixing, sterilizing, homogenizing, aging, freezing, hardening and the like, contains high-quality protein, high sugar and high fat, and also contains amino acid, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron and other nutrient elements, and has the functions of regulating physiological functions and keeping osmotic pressure and pH value.
For example, chinese patent with patent publication No. CN106615582a discloses an original taste ice cream and a preparation method thereof, the original taste ice cream is prepared from the following raw materials in parts by weight: 60-70 parts of water, 10-20 parts of white granulated sugar, 10-15 parts of whole milk powder, 1-5 parts of butter, 2-8 parts of vegetable oil, 0.05-0.25 part of glyceryl monostearate and 0.1-0.5 part of stabilizer.
The above prior art solutions have the following drawbacks: the original taste ice cream and other taste ice creams sold on the market at present have the problems of easy fatness and the like due to high sugar and high fat, and for sports people or athletes with strict body control, the food needs high protein to supplement nutrient substances and low sugar and low fat to reduce fatness.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide the sports man ice cream which has low sugar and low fat, high protein and good flavor, is healthier and is particularly suitable for sports men or athletes.
In order to achieve the purpose, the invention provides the following scheme:
the sports Daren ice cream comprises the following components in parts by weight:
48-52 parts of skimmed milk powder; 17-19 parts of cream; 52-55 parts of maltitol; 8-9 parts of protein powder; 0.8-1.2 parts of composite stabilizer; 180-190 parts of water; 15-18 parts of erythritol;
the protein powder is WPC80 whey protein powder; the compound stabilizer comprises guar gum, mono-diglycerol fatty acid ester, carrageenan, pectin and locust bean gum; the composite stabilizer comprises 30% of pectin, 28% of guar gum, 18% of mono-diglycerol fatty acid ester, 12% of carrageenan and 12% of locust bean gum; the pectin is an extract of citrus peel;
the preparation method of the sports Daren ice cream comprises the following steps:
s1: preparing materials: weighing the raw materials according to the proportion, sequentially adding maltitol, skim milk powder, cream, erythritol and a composite stabilizer into water, and stirring while adding until the mixture is uniformly stirred to obtain a primary mixed material; in the step S1, all the raw materials are basically added into water in sequence according to the dosage from large to small and are mixed in a stirring manner while adding;
s2: and (3) sterilization: fixing the volume of the primary mixed material, heating to 85 ℃, and keeping the constant temperature for 13-16min to obtain a sterilization material;
s3: homogenizing and cooling: continuously passing the sterilization material from the environment with the pressure of 8-15MPa for homogenization, cooling to 0-10 ℃, and then adding protein powder to obtain a homogeneous material;
s4: aging and freezing: aging the homogeneous material at 4-6 deg.C for 4-6h, adding sauce for flavoring, stirring, freezing, packaging, quick-freezing, and shaping to obtain ice cream;
in the step S3, the homogenizing speed of the sterilization material is 900-1100kg/h under the environment with the pressure of 8-15 MPa;
in the step S4, after the homogeneous material is frozen and filled, the homogeneous material is frozen below minus 25 ℃ until the homogeneous material does not collapse, and the freezing time is 3.5 to 5 hours
Preferably, the guar gum, the carrageenan and the locust bean gum have a synergistic interaction effect, and form a homogeneous and stable three-dimensional network structure with the protein.
According to the specific embodiment provided by the invention, the invention discloses the following technical effects:
(1) The non-fat milk solid is provided by the skim milk powder in the ice cream raw material, so that the oil content in the ice cream can be reduced to a large extent, and the maltitol is used for replacing sucrose in the traditional ice cream as a sweetening agent, so that the ice cream has considerable sweetness, the self heat of the ice cream is greatly reduced, the blood sugar is not easy to rise, the cholesterol is not increased, and people are not easy to fatness; in addition, the protein powder is added into the ice cream, so that amino acid nutrient substances required by a human body are provided, and muscle protein synthesis and recovery can be promoted; the prepared ice cream has good flavor and mouthfeel by compounding the raw materials such as the skim milk powder, the maltitol, the protein powder and the like, and is more suitable for fitness and body-building crowds such as sports people or athletes and the like;
(2) The composite stabilizer in the ice cream adopts mono-diglycerol fatty acid ester as an emulsifier to be compounded with guar gum, carrageenan, pectin and locust bean gum, so that not only can the crystallization of granulated sugar and the oil-water separation be prevented, the emulsion be kept stable, but also the natural flavor and the fruit fragrance of the ice cream can be kept through various natural plant glue solutions; moreover, the natural vegetable gums have good synergistic interaction and can form a homogeneous and stable three-dimensional network structure with the protein, so that the functions of emulsifying and stabilizing the protein are achieved, and the whey is prevented from being separated out;
(3) In the preparation process of the ice cream, the ice cream is produced through the steps of S1. Mixing, S2. Sterilizing, S3. Homogenizing and cooling, and S4. Aging and coagulating, so that the materials are uniformly mixed, the sterilization is thorough, the homogenization and the aging are proper, the production process of the ice cream is sanitary and safe, the ice cream has fine and smooth tissue, soft and smooth mouthfeel, and mellow and lasting flavor.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Reference herein to "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment can be included in at least one embodiment of the application. The appearances of the phrase in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments. It is explicitly and implicitly understood by one skilled in the art that the embodiments described herein may be combined with other embodiments.
The terms "first," "second," "third," and "fourth," etc. in the description and claims of this application are used for distinguishing between different elements and not for describing a particular sequential order. Furthermore, the terms "include" and "have," as well as any variations thereof, are intended to cover non-exclusive inclusions. For example, the inclusion of a list of steps, processes, methods, etc. is not limited to only those steps recited, but may alternatively include additional steps not recited, or may alternatively include additional steps inherent to such processes, methods, articles, or devices.
The present invention will be described in further detail with reference to specific embodiments in order to make the above objects, features and advantages more apparent and understandable.
Example 1:
a sports damer ice cream has the component content shown in Table 1 (1 part =3 g).
TABLE 1 ingredient content tables for examples 1-6
Wherein the protein powder is WPC80 protein powder.
The composite stabilizer is prepared by mixing and compounding guar gum, mono-diglycerol fatty acid ester, carrageenan, pectin and locust bean gum, wherein the content of each component is 30% of pectin, 28% of guar gum, 18% of mono-diglycerol fatty acid ester, 12% of carrageenan and 12% of locust bean gum, and the pectin is an extract of citrus peel.
By adopting the technical scheme, the skim milk powder provides nonfat milk solids (comprising protein, lactose and mineral components), wherein the protein and the compound stabilizer form a stable film on the surface of small fat balls in the cream in the homogenizing process, so that the stability of the grease in the system is ensured, and air can be promoted to be better mixed in the freezing process, thereby effectively inhibiting the ice crystal expansion in the ice cream, and ensuring the smooth and fine texture of the ice cream. The maltitol is used as the main sweetener of the ice cream, the sweetness of the maltitol is equivalent to that of cane sugar, but the calorific value of the maltitol is only 5 percent of that of the cane sugar, so the maltitol does not increase the blood sugar and the cholesterol and is not easy to cause people to get fat; in addition, maltitol has obvious hygroscopicity, and the maltitol is used for replacing cane sugar in the ice cream to effectively prevent cane sugar from crystallizing out, so that the fine mouthfeel of the ice cream is improved.
The added albumen powder can supplement amino acid nutrient substances for human bodies, not only can provide the consumed energy part, but also can be used for synthesizing new tissues. For athletes and body building enthusiasts engaged in high-intensity physical activities, the protein requirement of the athletes and the body building enthusiasts is 2-3 times of that of ordinary people, and meanwhile, because high-intensity exercises can destroy muscle cells to different degrees to cause the decomposition of muscle protein, the timely supplement of the protein can reduce the destruction of muscle tissues, promote the synthesis of the muscle protein and even recover excessively, so that the muscle is increased and the strength is improved.
The composite stabilizer can improve the dispersibility of fat and protein in ice cream slurry, further refine fat balls and protein particles, promote the interaction of water, fat and protein, keep the stability of emulsion, and enable the texture of ice cream to be finer and smoother, thereby ensuring the good flavor and taste of ice cream.
Further setting the following steps: also comprises 15-18 parts of erythritol. By adopting the technical scheme, the erythritol is a sweetening agent with relative sweetness of 0.65, cool feeling and low calorific value, and when the erythritol is used in the ice cream, the cool and refreshing mouthfeel of the ice cream can be enhanced, the heat of the ice cream can not be increased basically, the mouthfeel of the ice cream is improved, and the low-sugar requirement of the ice cream is met.
Further setting the following steps: the protein powder is WPC80 whey protein powder. By adopting the technical scheme, the WPC80 whey protein powder is concentrated whey protein with the purity of 80%, is easy to digest, has high biological value, high efficiency, high protein efficiency ratio and high utilization rate, contains all necessary amino acids required by a human body, has an amino acid composition mode almost completely consistent with that of amino acids in skeletal muscle, is easy to absorb by the human body, and is particularly suitable for groups such as body-building and body-building enthusiasts, athletes and the like.
Further setting the following steps: the compound stabilizer comprises guar gum, monoglyceride and diglyceride fatty acid ester, carrageenan, pectin and locust bean gum. By adopting the technical scheme, the monoglyceride and diglyceride fatty acid ester is used as an emulsifier of the ice cream, has the functions of emulsification, dispersion, defoaming, foaming, fat aggregation control and the like, can prevent crystallization of granulated sugar and oil-water separation, and keeps emulsion stable, so that the ice cream is soft, smooth and fine. Guar gum, carrageenan, pectin and locust bean gum are all natural vegetable gums, so that the natural flavor and fruit fragrance of the ice cream are kept, and the guar gum, the carrageenan and the locust bean gum have good synergistic interaction effect and can form a homogeneous and stable three-dimensional network structure with protein, so that the effects of emulsifying and stabilizing the protein are achieved, and the whey is prevented from being separated out.
Meanwhile, the natural vegetable gums are compounded to have stronger water retention property and higher viscosity, have good protein emulsifying property and higher whipping foaming rate, and the prepared ice cream has high expansion rate, fine and soft tissue, fine and smooth mouthfeel, thick texture, chewy texture and better melt resistance.
Further setting the following steps: the composite stabilizer comprises 30% of pectin, 28% of guar gum, 18% of mono-diglycerol fatty acid ester, 12% of carrageenan and 12% of locust bean gum. By adopting the technical scheme, the vegetable gum and the emulsifier in the composite stabilizer are in the proportion, so that a more excellent compounding synergistic effect can be achieved, and the flavor and the taste of the ice cream are better.
Further setting the following steps: the pectin is an extract of citrus peel. By adopting the technical scheme, the pectin extracted from the citrus peel is rich in dietary fibers, can enter blood vessels to remove garbage, reduces blood fat, cholesterol and uric acid, is beneficial to lead discharge of a body, and increases the natural taste of the fruit flavor of the ice cream.
The preparation process of the sports man-made ice cream in the embodiment comprises the following steps:
s1, material preparation: weighing the raw materials according to the proportion, sequentially adding maltitol, skim milk powder, cream, erythritol and a composite stabilizer into water, and stirring while adding until the mixture is uniformly stirred to obtain a primary mixed material;
s2, sterilization: fixing the volume of the primary mixed material, heating to 85 ℃, and keeping the constant temperature for 13min to obtain a sterilization material;
s3, homogenizing and cooling: continuously passing the sterilizing material under the pressure of 8MPa for homogenizing, wherein the passing speed of the sterilizing material is 900kg/h, cooling to 0 ℃, and then adding protein powder to obtain a homogenized material;
s4, aging and freezing: aging the homogeneous material at 4-6 deg.C for 4 hr, adding sauce for flavoring, stirring, freezing, packaging, quick freezing at-25 deg.C for 3.5 hr until the ice cream is not collapsed to obtain the final product.
By adopting the technical scheme, the raw materials in the step S1 are basically and sequentially added into water according to the dosage from more to less and are mixed in a stirring manner, so that the raw materials in the ice cream can be well mixed uniformly, and the phenomena of agglomeration, agglomeration and the like in the initial mixed material are reduced. And S2, after the primary mixed material is subjected to constant volume, heating to 85 ℃, keeping the temperature for 13-16min, killing the propagules and spores of pathogenic bacteria and nonpathogenic bacteria to a minimum amount, destroying toxins generated by the microorganisms, and ensuring the edible safety of food.
In the step S3, the sterilization material is continuously homogenized in the environment with the pressure of 8-15MPa, so that fat balls in the sterilization material can be micronized to prevent the formation of a cream layer, all the components are completely mixed, the ice cream texture is improved, the maturation time is shortened, cream particles and the like are effectively prevented from being formed in the freezing process, and the ice cream is finer in texture and better in taste. The homogenized sterilization material can prevent fat from floating and inhibit the acidification of the ice cream by cooling, and the ice cream can be naturally and physically mature at the stage, thereby being beneficial to subsequent aging treatment. The albumen powder is added after the sterilization material is homogenized, so that the problems that the ice cream has empty mouthfeel and no real taste like cotton candy caused by excessive milk pulp puffing can be prevented, and the albumen powder is added after the homogenization to ensure that the ice cream has fine and smooth tissue, soft and smooth mouthfeel, mellow and lasting flavor, and rich taste of fresh raw materials can be experienced by each mouth.
And in the step S4, the homogenized material after homogenizing and cooling is aged for 4-12 hours in an environment of 4-6 ℃, so that the hydration of the fat coagulum, protein and the composite stabilizer can be increased, the viscosity is increased, and the expansion rate during stirring is favorably improved. In addition, in the aging process, because the moisture is reduced, larger icing crystals can be prevented from being formed in the freezing process, and the tissue state of the finished product of the ice cream is improved.
The ice cream is prepared by adopting the steps S1-S4, so that safe and sanitary high-quality production can be realized, and the obtained ice cream is more exquisite in texture and mouthfeel and more mellow and natural in flavor.
Further setting as follows: in the step S3, the homogenizing speed of the sterilizing material is 900-1100kg/h under the environment with the pressure of 8-15 MPa.
By adopting the technical scheme, the speed of the sterilizing material passing through the environment with the pressure of 8-15MPa in the step S3 is controlled to be 900-1100kg/h, so that the sterilizing material can be fully homogenized, the homogenizing pressure and the homogenizing time are proper, a thick stable emulsion is formed, the shape stability and the thermal stability of the emulsion are improved, and the problems of emulsion shrinkage or protein clotting and the like caused by excessive homogenization are avoided.
Further setting the following steps: and in the step S4, after the homogeneous material is frozen and filled, the homogeneous material is frozen at the temperature of below 25 ℃ below zero until the homogeneous material does not collapse, and the freezing time is 3.5 to 5 hours.
By adopting the technical scheme, the homogeneous material is frozen for 3.5-5h below minus 25 ℃ after being frozen and filled, so that the tissue form of the ice cream in the dispersed package can be solidified, the ice cream keeps proper hardness, the thickness of the ice cream is increased, and the transportation is facilitated.
Example 2:
a sports damer ice cream has the component content shown in Table 1 (1 part =3 g).
Wherein the protein powder is WPC80 protein powder.
The composite stabilizer is prepared by mixing and compounding guar gum, mono-diglycerol fatty acid ester, carrageenan, pectin and locust bean gum, wherein the content of each component is 30% of pectin, 28% of guar gum, 18% of mono-diglycerol fatty acid ester, 12% of carrageenan and 12% of locust bean gum, and the pectin is an extract of citrus peel.
The preparation process of the sports Daren ice cream in the embodiment comprises the following steps of:
s1, material preparation: weighing the raw materials according to the proportion, sequentially adding maltitol, skim milk powder, cream, erythritol and a composite stabilizer into water, and stirring while adding until the mixture is uniformly stirred to obtain a primary mixed material;
s2, sterilization: fixing the volume of the primary mixed material, heating to 85 ℃, and keeping the constant temperature for 14min to obtain a sterilization material;
s3, homogenizing and cooling: continuously passing the sterilizing material from the environment with the pressure of 9MPa for homogenization, wherein the passing speed of the sterilizing material is 950kg/h, cooling to 2 ℃, and then adding protein powder to obtain a homogeneous material;
s4, aging and freezing: aging the homogeneous material at 4-6 deg.C for 4.5h, adding sauce for flavoring, stirring, freezing, packaging, quick-freezing at-27 deg.C for 4.5h, and quick-freezing until the ice cream is not collapsed to obtain the final product.
Example 3:
a sports damer ice cream has the component content shown in Table 1 (1 part =3 g).
Wherein the protein powder is WPC80 protein powder.
The composite stabilizer is prepared by mixing and compounding guar gum, mono-diglycerol fatty acid ester, carrageenan, pectin and locust bean gum, wherein the content of each component is 30% of pectin, 28% of guar gum, 18% of mono-diglycerol fatty acid ester, 12% of carrageenan and 12% of locust bean gum, and the pectin is an extract of citrus peel.
The preparation process of the sports man-made ice cream in the embodiment comprises the following steps:
s1, material preparation: weighing the raw materials according to the proportion, sequentially adding maltitol, skim milk powder, cream, erythritol and a composite stabilizer into water, and stirring while adding until the mixture is uniformly stirred to obtain a primary mixed material;
s2, sterilization: fixing the volume of the primary mixed material, heating to 85 ℃, and keeping the constant temperature for 15min to obtain a sterilization material;
s3, homogenizing and cooling: continuously passing the sterilizing material under the pressure of 10MPa for homogenizing, wherein the passing speed of the sterilizing material is 1000kg/h, cooling to 8 ℃, and then adding protein powder to obtain a homogenized material;
s4, aging and freezing: aging the homogeneous material at 4-6 deg.C for 5h, adding sauce for flavoring, stirring, freezing, packaging, quick-freezing at-30 deg.C for 4h until the ice cream does not collapse to obtain the final product.
Example 4:
a sports damer ice cream has the component content shown in Table 1 (1 part =3 g).
Wherein the protein powder is WPC80 protein powder.
The composite stabilizer is prepared by mixing and compounding guar gum, mono-diglycerol fatty acid ester, carrageenan, pectin and locust bean gum, wherein the content of each component is 30% of pectin, 28% of guar gum, 18% of mono-diglycerol fatty acid ester, 12% of carrageenan and 12% of locust bean gum, and the pectin is an extract of citrus peel.
The preparation process of the sports man-made ice cream in the embodiment comprises the following steps:
s1, material preparation: weighing the raw materials according to the proportion, sequentially adding maltitol, skim milk powder, cream, erythritol and a composite stabilizer into water, and stirring while adding until the mixture is uniformly stirred to obtain a primary mixed material;
s2, sterilization: fixing the volume of the primary mixed material, heating to 85 ℃, and keeping the constant temperature for 16min to obtain a sterilization material;
s3, homogenizing and cooling: continuously passing the sterilizing material from the environment with the pressure of 12MPa for homogenization, wherein the passing speed of the sterilizing material is 1050kg/h, cooling to 4 ℃, and then adding protein powder to obtain a homogeneous material;
s4, aging and freezing: aging the homogeneous material at 4-6 deg.C for 5.5h, adding sauce for flavoring, stirring, freezing, packaging, quick-freezing at-35 deg.C for 5h until the ice cream does not collapse to obtain the final product.
Example 5:
a sports damer ice cream has the component content shown in Table 1 (1 part =3 g).
Wherein the protein powder is WPC80 protein powder.
The composite stabilizer is prepared by mixing and compounding guar gum, mono-diglycerol fatty acid ester, carrageenan, pectin and locust bean gum, wherein the content of each component is 30% of pectin, 28% of guar gum, 18% of mono-diglycerol fatty acid ester, 12% of carrageenan and 12% of locust bean gum, and the pectin is an extract of citrus peel.
The preparation process of the sports Daren ice cream in the embodiment comprises the following steps of:
s1, material preparation: weighing the raw materials according to the proportion, sequentially adding maltitol, skim milk powder, cream, erythritol and a composite stabilizer into water, and stirring while adding until the mixture is uniformly stirred to obtain a primary mixed material;
s2, sterilization: fixing the volume of the primary mixed material, heating to 85 ℃, and keeping the constant temperature for 13min to obtain a sterilization material;
s3, homogenizing and cooling: continuously passing the sterilizing material from an environment with the pressure of 14MPa for homogenization, wherein the passing speed of the sterilizing material is 1100kg/h, cooling to 6 ℃, and then adding protein powder to obtain a homogeneous material;
s4, aging and freezing: aging the homogeneous material at 4-6 deg.C for 6h, adding sauce for flavoring, stirring, freezing, packaging, quick-freezing at-40 deg.C for 4.5h, and quick-freezing until the ice cream does not collapse to obtain the final product.
Example 6:
a sports damer ice cream has the component content shown in Table 1 (1 part =3 g).
Wherein the protein powder is WPC80 protein powder.
The composite stabilizer is prepared by mixing and compounding guar gum, mono-diglycerol fatty acid ester, carrageenan, pectin and locust bean gum, wherein the content of each component is 30% of pectin, 28% of guar gum, 18% of mono-diglycerol fatty acid ester, 12% of carrageenan and 12% of locust bean gum, and the pectin is an extract of citrus peels.
The preparation process of the sports man-made ice cream in the embodiment comprises the following steps:
s1, material preparation: weighing the raw materials according to the proportion, sequentially adding maltitol, skim milk powder, cream, erythritol and a composite stabilizer into water, and stirring while adding until the mixture is uniformly stirred to obtain a primary mixed material;
s2, sterilization: fixing the volume of the primary mixed material, heating to 85 ℃, and keeping the constant temperature for 14min to obtain a sterilization material;
s3, homogenizing and cooling: continuously passing the sterilizing material under the pressure of 15MPa for homogenizing, wherein the passing speed of the sterilizing material is 1000kg/h, cooling to 10 ℃, and then adding protein powder to obtain a homogenized material;
s4, aging and freezing: aging the homogeneous material at 4-6 deg.C for 5 hr, adding sauce for flavoring, stirring, freezing, packaging, quick freezing at-45 deg.C for 3.5 hr until the ice cream is not collapsed to obtain the final product.
Example 7:
a sports damer ice cream, this example differs from example 3 in that it does not contain erythritol.
Example 8:
a sports damard ice cream, which differs from example 3 in that the composite stabilizer is prepared from gelatin, CMC, CMS, propylene glycol alginate and mono, diglycerol fatty acid ester in a mass ratio of 1:1, preparing the medicament.
Example 9:
a sports Daren ice cream is disclosed, which is different from the example 3 in that the homogeneous environment of the sterilization material in the step S3 is 20-25MPa, and the passing speed of the sterilization material is 500kg/h.
Example 10:
a sports Daren ice cream, the difference between this example and example 3 is that the homogeneous mass is frozen and filled in step S4 and then frozen at-15 deg.C for 4h.
Comparative example 1:
the difference between the comparative example and the example 1 is that the mass of the skim milk powder is replaced by the mass of the whole milk powder, the mass of the maltitol is replaced by the mass of the cane sugar, and the mass of the albumen powder is replaced by the mass of the water.
Comparative example 2:
the difference between the comparative example and the example 1 is that in the preparation process of the comparative example, the adding sequence of the protein powder is adjusted to be added in the mixing process in the step S1, and the specific adding sequence is between the adding of the erythritol and the composite stabilizer.
And (3) ice cream detection:
(1) The ice cream prepared in examples 1 to 10 and comparative examples 1 to 2 were subjected to the examination of the nutritional components, and the examination criteria and results are shown in table 2.
TABLE 2 nutrient content test data sheet
(2) 12 young volunteers with oral health and similar dietary taste were randomly selected to perform sensory tests on the finished ice cream prepared in examples 1-10 and comparative examples 1-2, respectively, and the specific test results are shown in table 3.
TABLE 3 sensory test data record sheet
The invention has the following beneficial effects:
the ice cream disclosed by the invention is prepared by compounding skimmed milk powder, maltitol, protein powder, a composite stabilizer and the like in a specific proportion, so that the ice cream has excellent qualities of low fat, low sugar, low calorie, high protein, natural taste, fine and smooth mouthfeel and the like, and is matched with a proper and unique preparation process and parameters, so that the ice cream achieves a higher level from the aspect of nutritive value and eating mouthfeel, and is particularly suitable for being eaten by sports persons or athletes who are interested in body building and body building for a long time.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other.
The principles and embodiments of the present invention have been described herein using specific examples, which are provided only to help understand the method and the core concept of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In view of the foregoing, the description is not to be taken in a limiting sense.
Claims (2)
1. The sports Daren ice cream is characterized by comprising the following components in parts by weight:
48-52 parts of skimmed milk powder; 17-19 parts of cream; 52-55 parts of maltitol; 8-9 parts of protein powder; 0.8-1.2 parts of composite stabilizer; 180-190 parts of water; 15-18 parts of erythritol;
the protein powder is WPC80 whey protein powder; the compound stabilizer comprises guar gum, mono-diglycerol fatty acid ester, carrageenan, pectin and locust bean gum; the composite stabilizer comprises 30% of pectin, 28% of guar gum, 18% of mono-diglycerol fatty acid ester, 12% of carrageenan and 12% of locust bean gum; the pectin is an extract of citrus peel;
the preparation method of the sports Daren ice cream comprises the following steps:
s1: preparing materials: weighing the raw materials according to the proportion, sequentially adding maltitol, skim milk powder, cream, erythritol and a composite stabilizer into water, and stirring while adding until the mixture is uniformly stirred to obtain a primary mixed material; in the step S1, all the raw materials are basically added into water in sequence according to the dosage from large to small and are mixed in a stirring manner while adding;
s2: and (3) sterilization: fixing the volume of the primary mixed material, heating to 85 ℃, and keeping the constant temperature for 13-16min to obtain a sterilization material;
s3: homogenizing and cooling: continuously passing the sterilization material from the environment with the pressure of 8-15MPa for homogenization, cooling to 0-10 ℃, and then adding protein powder to obtain a homogeneous material;
s4: aging and freezing: aging the homogeneous material at 4-6 deg.C for 4-6h, adding sauce for flavoring, stirring, freezing, packaging, quick-freezing, and shaping to obtain ice cream;
in the step S3, the homogenizing speed of the sterilizing material is 900-1100kg/h under the environment with the pressure of 8-15 MPa;
and in the step S4, after the homogeneous material is frozen and filled, the homogeneous material is frozen at the temperature of below 25 ℃ below zero until the homogeneous material does not collapse, and the freezing time is 3.5 to 5 hours.
2. The sports dara ice cream of claim 1, wherein guar gum, carrageenan and locust bean gum have a synergistic effect and form a homogeneous, stable three-dimensional network with proteins.
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| CN113575747A (en) * | 2021-08-05 | 2021-11-02 | 宜宾学院 | Rose flavored ice cream |
| CN113841782A (en) * | 2021-09-28 | 2021-12-28 | 杨健松 | Plant-based sucrose-free ice cream with fat burning function and preparation method thereof |
| CN116195671A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Ice cream filling method suitable for different pressure environments and ice cream production process |
| CN115997840A (en) * | 2022-12-30 | 2023-04-25 | 苏州可米可酷食品有限公司 | Whitening anti-aging functional ice cream based on addition of bird's nest acid and preparation method thereof |
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| CN105661222A (en) * | 2016-01-12 | 2016-06-15 | 湖南大众传媒职业技术学院 | Whey protein compound drink suitable for drinking of sports groups |
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