CN111919959A - Extruded capsule type ice cream content and preparation method thereof - Google Patents
Extruded capsule type ice cream content and preparation method thereof Download PDFInfo
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- CN111919959A CN111919959A CN202010648507.3A CN202010648507A CN111919959A CN 111919959 A CN111919959 A CN 111919959A CN 202010648507 A CN202010648507 A CN 202010648507A CN 111919959 A CN111919959 A CN 111919959A
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 67
- 239000002775 capsule Substances 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 19
- 239000008158 vegetable oil Substances 0.000 claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- 102000011632 Caseins Human genes 0.000 claims abstract description 15
- 108010076119 Caseins Proteins 0.000 claims abstract description 15
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 15
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 15
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 15
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000084 colloidal system Substances 0.000 claims abstract description 13
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 239000000049 pigment Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 42
- 238000007710 freezing Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 9
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 7
- 229920002907 Guar gum Polymers 0.000 claims description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 7
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 7
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 239000000665 guar gum Substances 0.000 claims description 7
- 235000010417 guar gum Nutrition 0.000 claims description 7
- 229960002154 guar gum Drugs 0.000 claims description 7
- 239000000230 xanthan gum Substances 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 235000010493 xanthan gum Nutrition 0.000 claims description 6
- 229940082509 xanthan gum Drugs 0.000 claims description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 235000008939 whole milk Nutrition 0.000 claims description 4
- 229920002148 Gellan gum Polymers 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 235000010492 gellan gum Nutrition 0.000 claims description 3
- 239000000216 gellan gum Substances 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000019865 palm kernel oil Nutrition 0.000 claims description 2
- 239000003346 palm kernel oil Substances 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- 235000008476 powdered milk Nutrition 0.000 claims description 2
- 235000020183 skimmed milk Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims 2
- -1 propylene glycol fatty acid ester Chemical class 0.000 claims 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 claims 1
- 235000014113 dietary fatty acids Nutrition 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 239000000194 fatty acid Substances 0.000 claims 1
- 229930195729 fatty acid Natural products 0.000 claims 1
- 235000019534 high fructose corn syrup Nutrition 0.000 claims 1
- 238000000199 molecular distillation Methods 0.000 claims 1
- 229920000223 polyglycerol Polymers 0.000 claims 1
- 229920000136 polysorbate Polymers 0.000 claims 1
- 239000008347 soybean phospholipid Substances 0.000 claims 1
- 239000005720 sucrose Substances 0.000 claims 1
- 238000001125 extrusion Methods 0.000 abstract description 9
- 238000007599 discharging Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000005303 weighing Methods 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 7
- 239000000463 material Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 230000017525 heat dissipation Effects 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—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
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses an extrusion capsule type ice cream content, which comprises the following raw materials: 3-10% of milk powder, 0.5-7% of maltodextrin, 10-30% of sugar, 4-15% of refined vegetable oil, 0.1-0.7% of sodium caseinate, 0.1-0.7% of colloid, 0.2-0.8% of emulsifier, 0.05-0.1% of essence, 0.05-0.1% of pigment and the balance of water. According to the extrusion capsule type ice cream content and the preparation method thereof provided by the invention, the prepared product is smooth in discharging and easy to extrude, the flavor and appearance of the finished product after secondary forming operation are still good, the production is convenient, the cost is low, and the popularization and application values are good.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an extruded capsule type ice cream content and a preparation method thereof.
Background
The general soft ice cream machine is generally classified into a desktop ice cream machine or a vertical ice cream machine according to size. The desk type ice cream machine has smaller volume and more compact design structure, is not beneficial to heat dissipation, but if the temperature of the ice cream machine is too high, the taste of the prepared ice cream can be influenced if the temperature is light, and the machine can be failed if the temperature is heavy, so that the use place of the desk type ice cream machine is limited; in addition, the table type ice cream machine is limited by the space inside the machine, so that the number of the discharge ports is small, the produced ice cream is single in taste, and the market demand cannot be met. In addition, the vertical ice cream machine is popular because of good heat dissipation and more discharge ports, and can be used for preparing ice cream with various tastes, but the defects are obvious: the vertical ice cream machine is generally large in size, large in space occupation and high in price, and is not suitable for small shops; moreover, the vertical ice cream machine has a complex structure, is inconvenient to clean, and is easy to breed bacteria after being cleaned for a long time, so that the health of a human body is influenced.
An extrusion capsule type ice cream machine is developed in the market, and the structure such as a storage cylinder is omitted, so that the heat dissipation is good under the condition that the volume is not larger than that of a desk type ice cream machine; moreover, the extrusion capsule type ice cream machine also adopts a capsule structure to seal the soft ice cream before molding in the capsule, and when in use, the capsule is only required to be filled into the extrusion capsule type ice cream machine, and then the material can be discharged; in other words, the extrusion capsule type ice cream machine can produce ice cream with various tastes and is convenient to clean, and the defects of the common soft ice cream machine are overcome. However, ice cream produced by extruding capsule type ice cream machine is not smooth in discharging and has a difference in taste compared with the general soft ice cream machine.
Accordingly, in view of the drawbacks of the prior art, the present invention provides an extruded capsule-type ice cream content and a method for preparing the same.
Disclosure of Invention
The invention adopts the following technical scheme for solving the problems in the prior art:
the invention provides a first aspect of an extruded capsule type ice cream content, which comprises the following raw materials in percentage by mass: 3-10% of milk powder, 0.5-7% of maltodextrin, 10-30% of sugar, 4-15% of refined vegetable oil, 0.1-0.7% of sodium caseinate, 0.1-0.7% of colloid, 0.2-0.8% of emulsifier, 0.05-0.1% of essence, 0-0.1% of pigment and the balance of water.
Further preferably, the material comprises the following raw materials in percentage by mass: 5-8% of milk powder, 1.5-4% of maltodextrin, 13-23% of sugar, 7-12% of refined vegetable oil, 0.3-0.5% of sodium caseinate, 0.3-0.5% of colloid, 0.4-0.6% of emulsifier, 0.06-0.08% of essence, 0.0-0.08% of pigment and the balance of water.
Further, the milk powder is one or two of whole milk powder and skimmed milk powder.
Further, the refined vegetable oil is one or more of palm oil, palm kernel oil, coconut oil, corn oil and soybean oil.
Further, the colloid is one or more of xanthan gum, carrageenan, guar gum, locust bean gum, gellan gum and carboxymethyl cellulose colloid.
Further, the sugar comprises one or more of white granulated sugar, glucose, fructose, starch syrup and high fructose syrup.
In another aspect of the present invention, there is provided a method for preparing an extruded capsule-type ice cream content, comprising the steps of:
s1: dispersing colloid and emulsifier in preheated refined vegetable oil to obtain a first mixture;
s2: adding preheated water, essence and white granulated sugar into the first mixture in sequence, and fully and uniformly stirring to obtain a second mixture;
s3: mixing milk powder, maltodextrin and sodium caseinate, fully and uniformly stirring, adding the mixture into the second mixture, and uniformly stirring to obtain a third mixture;
s4: heating the third mixture to 65-90 ℃, keeping the temperature for 5-20min, homogenizing the third mixture, rapidly cooling the prepared homogenized material to 5-8 ℃ under the primary pressure and the secondary pressure of 20MPa and the secondary pressure of 5MPa in the homogenizing process, keeping the temperature, aging for 16 hours, and freezing to obtain the extruded capsule type ice cream content.
Further, the temperature of the preheated refined vegetable oil in step S1 is 50 to 60 ℃.
Further, the temperature of the pre-heated water material in the step S2 is 40-50 ℃.
Further, the expansion rate of the congelation at step S4 is 50-60%.
By adopting the technical scheme, compared with the prior art, the invention has the following technical effects:
according to the extruded capsule type ice cream content and the preparation method thereof, the prepared ice cream content has better plasticity at the same operation temperature compared with the conventional ice cream liquid through the combination of the components, so that the capsule type ice cream content can be extruded by a capsule through hands or a machine very easily to prepare a finished product, and the discharged material is smooth and does not break in the extrusion process; compared with the finished product of the common soft ice cream machine after secondary forming, the prepared finished product has smoother appearance, smaller ice crystal particle diameter, finer taste, convenient production and low cost, and has good popularization and application values.
Detailed Description
The invention provides an extrusion capsule type ice cream content which comprises the following raw materials in percentage by mass:
3-10% of milk powder, 0.5-7% of maltodextrin, 10-30% of sugar, 4-15% of refined vegetable oil, 0.1-0.7% of sodium caseinate, 0.1-0.7% of colloid, 0.2-0.8% of emulsifier, 0.05-0.1% of essence, 0.00-0.1% of pigment and the balance of water.
The invention provides an extruded capsule type ice cream content, which also comprises the following raw materials in percentage by mass:
5-8% of milk powder, 1.5-4% of maltodextrin, 13-23% of sugar, 7-12% of refined vegetable oil, 0.3-0.5% of sodium caseinate, 0.3-0.5% of colloid, 0.4-0.6% of emulsifier, 0.06-0.08% of essence, 0.0-0.08% of pigment and the balance of water.
The frozen capsule ice cream content provided by the invention has good operability at a lower temperature through the high osmotic pressure brought by the component groups. Meanwhile, the freezing condition, the expansion rate of the ice cream body and the discharging temperature in the product preparation process are adjusted and combined, so that the finished product prepared by the method can still keep smooth and attractive appearance after secondary forming operation, and is soft in taste and mellow in flavor.
In one embodiment of the present invention, the colloid is one or more of xanthan gum, carrageenan, guar gum, locust bean gum, gellan gum, and carboxymethyl cellulose colloid. Further, xanthan gum is selected, so that the water-solubility, the heat and acid-base stability and the dehydration are good, and the ice cream has a better qualitative effect.
The present invention will be described in detail and specifically with reference to the following examples to facilitate better understanding of the present invention, but the following examples do not limit the scope of the present invention.
Example 1
Preparation of an extruded encapsulated ice cream content:
s1: weighing 0.1% of monoglyceride and diglyceride, 0.05% of span emulsifier, 0.05% of xanthan gum, 0.08% of guar gum and 0.06% of carboxymethyl cellulose according to mass percent, and dispersing the weighed substances in refined vegetable oil with the mass fraction of 8%, wherein the temperature of the refined vegetable oil is 50-60 ℃, so as to obtain a first mixture;
s2: weighing 0.06 mass percent of essence, 11 mass percent of white granulated sugar, 10 mass percent of glucose and preheated water, dissolving in the first mixture, and fully and uniformly stirring to obtain a second mixture;
s3: weighing 8% of whole milk powder, 3% of maltodextrin and 0.3% of sodium caseinate according to the mass percentage, adding the whole milk powder, the maltodextrin and the sodium caseinate into the second mixture, and fully and uniformly stirring to obtain a third mixture;
s4: heating the third mixture to 75 ℃, keeping the temperature for 20min, homogenizing the third mixture, rapidly cooling the homogenized third mixture to 5-8 ℃ under the primary pressure and the secondary pressure of 20MPa and keeping the temperature for aging for 16 hours in the homogenizing process, and then freezing, wherein the freezing parameter is that the expansion rate is 60 percent, and the discharging temperature is-7 ℃; obtaining the content of the extruded capsule type ice cream;
s5: filling the extruded capsule ice cream content, and rapidly reducing the product temperature to-42 to-38 ℃ through a quick-freezing tunnel, wherein the discharge temperature is-7 ℃, so as to obtain a quick-frozen product;
s6: and packing the quick-frozen products, and putting the packed products into a freezer, wherein the storage temperature is-25 to-20 ℃.
Comparative example 1
Preparation of an extruded encapsulated ice cream content:
s1: weighing 0.1% of monoglyceride and diglyceride, 600.05% of span, 0% of xanthan gum, 0.08% of guar gum and 0.06% of carboxymethyl cellulose according to mass percent, dispersing the components in 7.5% of refined vegetable oil, wherein the temperature of the refined vegetable oil is 50-60 ℃, and obtaining a first mixture;
s2: weighing 0.06 mass percent of essence, 17 mass percent of white granulated sugar and preheated water, dissolving in the first mixture, and fully and uniformly stirring to obtain a second mixture;
s3: weighing 8% of milk powder, 3% of maltodextrin and 0.3% of sodium caseinate according to the mass percentage, adding the milk powder, the maltodextrin and the sodium caseinate into the second mixture, and fully and uniformly stirring to obtain a third mixture;
s4: heating the third mixture to 90 ℃, keeping the temperature for 10min, homogenizing the third mixture, rapidly cooling the homogenized third mixture to 5-8 ℃ under the primary pressure and the secondary pressure of 20MPa and 5MPa in the homogenizing process, keeping the temperature, aging for 4 hours, and then freezing, wherein the freezing parameter is that the expansion rate is 60%, and the discharging temperature is-7 ℃; obtaining the content of the extruded capsule type ice cream;
s5: filling the extruded capsule ice cream content, and rapidly reducing the product temperature to-42 to-38 ℃ through a quick-freezing tunnel, wherein the discharge temperature is-7 ℃, so as to obtain a quick-frozen product;
s6: and packing the quick-frozen products, and putting the packed products into a freezer, wherein the storage temperature is-25 to-20 ℃.
Comparative example 2
Preparation of an extruded encapsulated ice cream content:
s1: weighing 0.1% of monoglyceride and diglyceride, 0.05% of guar gum and 0.08% of carboxymethyl cellulose according to the mass percentage, dispersing the monoglyceride and diglyceride, the guar gum and the carboxymethyl cellulose in 7% of refined vegetable oil according to the mass percentage, wherein the temperature of the refined vegetable oil is 50-60 ℃, and obtaining a first mixture;
s2: weighing 0.06 mass percent of essence, 11 mass percent of white granulated sugar, 10 mass percent of glucose and preheated water, dissolving in the first mixture, and fully and uniformly stirring to obtain a second mixture;
s3: weighing 8% of milk powder, 3% of maltodextrin and 0.3% of sodium caseinate according to the mass percentage, adding the milk powder, the maltodextrin and the sodium caseinate into the second mixture, and fully and uniformly stirring to obtain a third mixture;
s4: heating the third mixture to 90 ℃, keeping the temperature for 10min, homogenizing the third mixture, rapidly cooling the homogenized third mixture to 5-8 ℃ under the primary pressure and the secondary pressure of 20MPa and 5MPa in the homogenizing process, keeping the temperature, aging for 1 hour, and then freezing, wherein the freezing parameter is that the expansion rate is 100%, and the discharging temperature is-7 ℃; obtaining the content of the extruded capsule type ice cream;
s5: filling the extruded capsule ice cream content, and rapidly reducing the product temperature to-42 to-38 ℃ through a quick-freezing tunnel, wherein the discharge temperature is-7 ℃, so as to obtain a quick-frozen product;
s6: and packing the quick-frozen products, and putting the packed products into a freezer, wherein the storage temperature is-25 to-20 ℃.
Comparative example results analysis
The extruded encapsulated ice cream contents prepared in examples 1 to 3 of the present invention were compared with commercially available encapsulated ice cream contents, and the results are shown in Table 1:
table 1: comparison of extruded Capsule Ice cream Contents with commercially available Capsule Ice cream Contents
Note: "melting the mouth" means "feeling of melting in the mouth".
As can be seen from the table above, the ice cream obtained by the frozen capsule ice cream content obtained by the method of the embodiment of the invention after secondary extrusion forming has good mouth melting, rich milk flavor, smooth mouthfeel and smooth and attractive appearance.
The embodiments of the present invention have been described in detail, but the embodiments are merely examples, and the present invention is not limited to the embodiments described above. Any equivalent modifications and substitutions to those skilled in the art are also within the scope of the present invention. Accordingly, equivalent changes and modifications made without departing from the spirit and scope of the present invention should be covered by the present invention.
Claims (10)
1. The extruded capsule type ice cream content is characterized by comprising the following raw materials in percentage by mass:
3-10% of milk powder, 0.5-7% of maltodextrin, 10-30% of sugar, 4-15% of refined vegetable oil, 0.1-0.7% of sodium caseinate, 0.1-0.7% of colloid, 0.2-0.8% of emulsifier, 0.05-0.1% of essence, 0-0.1% of pigment and the balance of water.
2. The extruded capsule ice cream contents of claim 1, comprising, in mass percent, the following raw materials:
5-8% of milk powder, 1.5-4% of maltodextrin, 13-23% of sugar, 7-12% of refined vegetable oil, 0.3-0.5% of sodium caseinate, 0.3-0.5% of colloid, 0.4-0.6% of emulsifier, 0.06-0.08% of essence, 0.0-0.08% of pigment and the balance of water.
3. The extruded encapsulated ice cream composition of any one of claims 1 to 2, wherein the milk powder is one or both of whole milk powder and skimmed milk powder.
4. The extruded encapsulated ice cream content of any of claims 1 to 2, wherein the refined vegetable oil is one or more of palm oil, palm kernel oil, coconut oil, corn oil, soybean oil.
5. An extruded capsule ice cream content according to any of claims 1-2, wherein the gum is one or more of xanthan gum, carrageenan, guar gum, locust bean gum, gellan gum, carboxymethyl cellulose gum.
6. The extruded capsule type ice cream content according to any one of claims 1 to 2, wherein the emulsifier is one or more of mono-diglyceride, molecular distillation monoglyceride, span, tween, polyglycerol ester, propylene glycol fatty acid ester, sucrose ester, soybean phospholipid emulsifier.
7. An extruded capsule ice cream content according to any of claims 1 to 2, wherein the sugar comprises one or more of white granulated sugar, glucose, fructose, starch syrup, glucose-fructose syrup.
8. A method of manufacturing the extruded encapsulated ice cream content of any of claims 1-7, comprising the steps of:
s1: dispersing colloid and emulsifier in preheated refined vegetable oil to obtain a first mixture;
s2: adding preheated water, essence and white granulated sugar into the first mixture in sequence, and fully and uniformly stirring to obtain a second mixture;
s3: mixing milk powder, maltodextrin and sodium caseinate, fully and uniformly stirring, adding the mixture into the second mixture, and uniformly stirring to obtain a third mixture;
s4: and heating the third mixture to 65-90 ℃, keeping the temperature for 5-20min, homogenizing the third mixture, rapidly cooling the homogenized third mixture to 5-8 ℃ under the primary pressure and the secondary pressure of 20MPa and the secondary pressure of 5MPa in the homogenizing process, keeping the temperature, aging for 16 hours, and freezing, wherein the expansion rate of the frozen product is 50-60%, so as to obtain the extruded capsule ice cream content.
9. The method as claimed in claim 8, wherein the temperature of the preheated refined vegetable oil in step S1 is 50-60 ℃.
10. The method according to claim 8, wherein the temperature of the pre-heated water in step S2 is 40 to 50 ℃.
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| CN116530609A (en) * | 2023-06-03 | 2023-08-04 | 广州简法食品有限公司 | Capsule ice cream and preparation method thereof |
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| CN110150444A (en) * | 2019-06-28 | 2019-08-23 | 上海海融食品科技股份有限公司 | A kind of frozen type soft ice cream size and preparation method thereof of high cocoa power additive amount |
| CN110150443A (en) * | 2019-06-28 | 2019-08-23 | 上海海融食品科技股份有限公司 | A kind of coconut taste soft ice cream size and preparation method thereof |
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| 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 |
| CN110150444A (en) * | 2019-06-28 | 2019-08-23 | 上海海融食品科技股份有限公司 | A kind of frozen type soft ice cream size and preparation method thereof of high cocoa power additive amount |
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