CN115836705B - Frozen beverage containing alcohol and high milk solids and preparation method thereof - Google Patents
Frozen beverage containing alcohol and high milk solids and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of solid dairy products, in particular to an alcoholic high-milk solid frozen drink and a preparation method thereof. The frozen drink comprises: white spirit and emulsion stabilizing components; the mass and volume percentage content of the white spirit is 1.5-3 percent, and the degree is more than 50 degrees; the mass and volume percentage of the emulsion stabilizing component is 5-9%; the emulsion stabilizing component comprises the following components in parts by weight: 0.02-0.2 part of glyceryl monostearate, 0.05-0.25 part of rose bean gum and 5-8 parts of egg yolk liquid. When the white spirit with high alcohol content is added into the frozen drink, the state of the raw materials can be changed obviously, and the stability can be deteriorated obviously.
Description
Technical Field
The invention relates to the technical field of solid dairy products, in particular to an alcoholic high-milk solid frozen drink and a preparation method thereof.
Background
Ice cream is a frozen dairy product and is popular with consumers in summer. The ice cream not only can cool and relieve summer heat, but also has rich nutrient substances. In recent years, with the improvement of the living standard of people and the gradual improvement of the quality requirements of consumers on frozen drinks, ice cream is not purely a frozen drink in summer, and is gradually changed into a type of hobbies of people. Ice cream has emerged in many more settings of dining tables, banquet desserts, etc. and has grown up in endless form with cross-border co-mingled products of different brands. Therefore, ice cream products are also looking for more tastes and more forms, and are developed towards diversification, so that different experiences are brought to consumers. With the higher requirements of people on the quality of ice cream, consumers can obtain better taste experience and healthier enjoyment, and the products have higher nutritive value, so that the ice cream is an important development trend of high-end ice cream.
At present, the cross-boundary cooperation of frozen drinks lifts a hot tide, and the cooperation of the frozen drinks and wine products is also endless, and most of frozen drinks containing wine raw materials in the market are low-degree wine products. Because alcohol has a destructive effect on protein, the state of ice cream slurry can be changed after the ice cream slurry is added with white spirit with high alcohol content, so that the stability of the product in the processing process is poor. In addition, the milk solid content in the frozen beverage containing the wine is not very high, the alcohol content of the wine raw material selected correspondingly is not very high, and the addition amount is not very large, so that the granular sensation caused by protein denaturation is avoided. Meanwhile, in the existing frozen beverage added with the wine raw material, the system stability of the whole frozen beverage can be ensured by adding more complex emulsion stabilizers. However, when high alcohol is used, it is still difficult to maintain the stability of the whole system, and in particular, it is difficult to maintain a low expansion ratio.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a frozen drink containing alcohol and high milk solids and a preparation method thereof. The stability problem of the high-alcoholic frozen drink is solved through the specific emulsion stabilizing component, and the prepared product has lower expansion rate.
In a first aspect, the present invention provides a frozen drink comprising: milk and milk products, white spirit and emulsion stabilizing components;
The weight percentage of the white wine is 1.5-3 percent based on the total weight of the frozen beverage, and the degree is more than 50 degrees; the mass percentage of the emulsion stabilizing component is 5-9%;
The emulsion stabilizing component comprises the following components in parts by weight: 0.02-0.2 part of glyceryl monostearate, 0.08-0.2 part of rose bean gum and 5-8 parts of egg yolk liquid.
Further, the emulsion stabilizing component comprises, in parts by weight: 0.03-0.1 part of glyceryl monostearate, 0.05-0.25 part of rose bean gum and 5-7 parts of egg yolk liquid.
Further, the milk and the dairy products are milk-containing solid raw materials, and the content of the milk-containing solid raw materials is 65-90% based on the total mass of the frozen beverage.
Further, the content of the milk-containing solid raw material is 75 to 85% based on the total mass of the frozen beverage.
Further, the milk and the dairy product are prepared from the following components in percentage by mass (35-50): (20-30): (10-15): the raw milk, the cream milk powder and the cream mixture of (3-9).
The milk-containing solid raw materials selected by the invention are raw milk, cream, powdered milk and cream, and the addition amount is more, the milk solid ratio of the product is higher, and the product is endowed with intense frankincense taste. Under the condition that alcohol with high alcohol content exists, the stability of the product is reduced due to the increase of the milk solid content, but under the condition of the emulsion stabilizing component provided by the invention, the stability of the state can be ensured, so that the product has higher milk solid content under the condition of better wine flavor.
Further, the frozen drink comprises the following components in parts by weight: 10 to 15 parts of milk powder, 6 to 15 parts of white granulated sugar, 20 to 30 parts of cream, 3 to 9 parts of cream, 1.5 to 3 parts of white spirit, 35 to 50 parts of raw milk and 5 to 9 parts of emulsion stabilizing component.
Further, the frozen drink comprises the following components in percentage by mass:
10 to 15 percent of milk powder, 6 to 15 percent of white granulated sugar, 20 to 30 percent of cream, 3 to 9 percent of cream, 1.5 to 3 percent of white spirit, 5 to 8 percent of emulsion stabilizing component and the balance of cow milk.
Further, the mass percentage of the emulsion stabilizing component is 5-8%.
In a second aspect, the present invention provides a method for preparing said frozen drink, comprising:
mixing the above materials, homogenizing, sterilizing, aging, coagulating, and adding Chinese liquor.
Further, the aging includes:
aging for 2-3 hours at 15-18 ℃; then aging for 21-22 hours at the temperature of 2-6 ℃.
According to the invention, by aging for 2-3 hours at 15-18 ℃ and a sectional aging mode from aging to aging for 24 hours at 2-6 ℃, the emulsified stable components in the feed liquid are expanded, the hydration is improved, the effect of the emulsified stable components is fully exerted, the feed liquid can still keep a good stable state after the raw materials of the wine are added, and the texture is good after the feed liquid is beaten by a congealer.
Further, the uniformly mixed raw materials comprise:
(1) Mixing the milk powder, the white granulated sugar, the cream and the emulsion stabilizing component to obtain a first raw material mixture;
(2) And (3) uniformly mixing the raw material mixture obtained in the step (1) with cow milk, uniformly mixing the mixture with cream to obtain a second raw material mixture, and stirring at a rotating speed of 700-1500 r/min.
According to the invention, the mixing sequence is adjusted, the shearing rate is reduced, the conditions of caking, fat floating and poor stability in the processing process of the high-milk solid frozen drink added with high-alcohol can be solved by adopting low-speed stirring, and the fine and smooth mouthfeel of the product is ensured after the high-milk solid frozen drink is discharged through a condenser.
Further, the homogenization conditions are: homogenizing under 50-90 bar pressure.
The invention adjusts the homogenizing pressure, adopts the homogenizing pressure different from the traditional homogenizing pressure, and performs homogenizing under the condition of 50-90 bar, so that the ice cream feed liquid added with the white spirit with high degree can achieve good taste similar to ice cream without alcohol after being discharged by a congealer, and simultaneously helps to stabilize the expansion rate of the product.
Further, the sterilizing comprises: sterilizing at 85-90 deg.c for 1-3 min; the congealing includes: freezing is carried out at the temperature of-4 to-6 ℃.
The invention selects the freezing temperature to be-2.5-6.5 ℃ to ensure the product to have good texture and taste.
The invention further provides application of the preparation method in reducing the expansion rate of the alcohol-containing dairy product.
The invention has the following beneficial effects:
The invention adopts specific emulsion stabilizing components to maintain the stability of the frozen drink, so that the frozen drink can ensure higher stability under the conditions of high alcohol content and high milk solid content, has excellent flavor and taste, and particularly has outstanding white spirit flavor and frankincense flavor.
The frozen drink provided by the invention has the coordinated expression of the bouquet flavor and the frankincense flavor, has higher stability and lower expansion rate, and has important significance in the field of preparing frozen drinks containing alcoholic raw materials.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be clearly and completely described below, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The embodiment provides an alcoholic high-milk solid frozen drink formula, which comprises the following components:
Table 1 component formulation
| Composition of the composition | Mass percent |
| Milk powder | 10％ |
| White granulated sugar | 11％ |
| Cream | 22％ |
| Emulsion stabilizing component | 6.24％ |
| Cream | 4％ |
| High alcohol degree white spirit (53 degree) | 2.0％ |
| The balance being raw milk | / |
The emulsion stabilizing component comprises:
Locust bean gum 0.15%, mono-diglycerol fatty acid ester 0.09% and yolk liquid 6%.
The processing method of this embodiment is as follows:
(1) Preparing raw materials and auxiliary materials: uniformly mixing the cream, the milk powder, the white granulated sugar, the cream, the egg yolk liquid, the stabilizer and the emulsifier;
(2) Dissolving: mixing the powdery raw materials and auxiliary materials in the step (1) with fresh cow milk, and uniformly stirring;
(3) Preheating and homogenizing: heating the feed liquid obtained in the step (2) to 65 ℃, and homogenizing by a homogenizer under the homogenizing pressure of 70bar;
(4) Sterilizing and cooling: sterilizing the homogenized feed liquid in the step (3), and cooling; sterilizing at 85deg.C for 3 min; cooling is carried out at 5 ℃;
(5) Aging: aging the feed liquid obtained in the step (4) for 2 hours at 15 ℃, and then aging for 22 hours at 4 ℃;
(6) Adding wine raw materials: adding the wine raw material into the feed liquid obtained in the step (5), and uniformly mixing;
(7) And (3) congealing: adding the feed liquid obtained in the step (6) into a full-automatic congealing machine for congealing, and controlling the discharging temperature to be-5 ℃;
(8) And (3) manufacturing a finished product: and (5) packaging after quick freezing to obtain the alcohol-containing high-milk solid ice cream.
Example 2
The embodiment provides an alcoholic high-milk solid frozen drink formula, which comprises the following components:
Table 2 component formulation
| Composition of the composition | Mass percent |
| Milk powder | 10％ |
| White granulated sugar | 13％ |
| Cream | 20％ |
| Emulsion stabilizing component | 7.13％ |
| Cream | 7％ |
| High alcohol degree white spirit (53 degree) | 2.5％ |
| The balance being raw milk | / |
The emulsion stabilizing component comprises:
Locust bean gum 0.1%, mono-diglycerol fatty acid ester 0.03% and yolk liquid 7%.
The processing method of this embodiment is as follows:
(1) Preparing raw materials and auxiliary materials: uniformly mixing the cream, the milk powder, the white granulated sugar, the cream, the egg yolk liquid, the stabilizer and the emulsifier;
(2) Dissolving: mixing the powdery raw materials and auxiliary materials in the step (1) with fresh cow milk, and uniformly stirring;
(3) Preheating and homogenizing: heating the feed liquid obtained in the step (2) to 67 ℃, and homogenizing by a homogenizer under the homogenizing pressure of 90bar;
(4) Sterilizing and cooling: sterilizing the homogenized feed liquid in the step (3), and cooling; sterilizing at 87 ℃ for 1 minute; cooling is carried out at 3 ℃;
(5) Aging: aging the feed liquid obtained in the step (4) for 2.5 hours at 18 ℃, and then aging for 21.5 hours at 4 ℃;
(6) Adding wine raw materials: adding the wine raw material into the feed liquid obtained in the step (5), and uniformly mixing;
(7) And (3) congealing: adding the feed liquid obtained in the step (6) into a full-automatic congealing machine for congealing, and controlling the discharging temperature to be-6 ℃;
(8) And (3) manufacturing a finished product: and (5) packaging after quick freezing to obtain the alcohol-containing high-milk solid ice cream.
Example 3
The embodiment provides an alcoholic high-milk solid frozen drink formula, which comprises the following components:
table 3 component formulations
| Composition of the composition | Mass percent |
| Milk powder | 12％ |
| White granulated sugar | 10％ |
| Cream | 23％ |
| Emulsion stabilizing component | 6.67％ |
| Cream | 5％ |
| High alcohol degree white spirit (53 degree) | 2.0％ |
| The balance being raw milk | / |
The emulsion stabilizing component comprises:
Locust bean gum 0.14%, mono-diglycerol fatty acid ester 0.03% and yolk liquid 6.5%.
The processing method of this embodiment is as follows:
(1) Preparing raw materials and auxiliary materials: uniformly mixing the cream, the milk powder, the white granulated sugar, the cream, the egg yolk liquid, the stabilizer and the emulsifier;
(2) Dissolving: mixing the powdery raw materials and auxiliary materials in the step (1) with fresh cow milk, and uniformly stirring;
(3) Preheating and homogenizing: heating the feed liquid obtained in the step (2) to 70 ℃, and homogenizing by a homogenizer under the homogenizing pressure of 85bar;
(4) Sterilizing and cooling: sterilizing the homogenized feed liquid in the step (3), and cooling; sterilizing at 90deg.C for 1 min; cooling is carried out at 6 ℃;
(5) Aging: aging the feed liquid obtained in the step (4) for 3 hours at 17 ℃, and then aging for 21 hours at 3 ℃;
(6) Adding wine raw materials: adding the wine raw material into the feed liquid obtained in the step (5), and uniformly mixing;
(7) And (3) congealing: adding the feed liquid obtained in the step (6) into a full-automatic congealing machine for congealing, and controlling the discharging temperature to be-5 ℃;
(8) And (3) manufacturing a finished product: and (5) packaging after quick freezing to obtain the alcohol-containing high-milk solid ice cream.
Example 4
The embodiment provides an alcoholic high-milk solid frozen drink formula, which comprises the following components:
Table 4 component formulations
| Composition of the composition | Mass percent |
| Milk powder | 11％ |
| White granulated sugar | 15％ |
| Cream | 21％ |
| Emulsion stabilizing component | 6.73％ |
| Cream | 4.5％ |
| High alcohol degree white spirit (53 degree) | 1.5％ |
| The balance being raw milk | / |
The emulsion stabilizing component comprises:
locust bean gum 0.15%, mono-diglycerol fatty acid ester 0.08% and yolk liquid 6.5%.
The processing method of this embodiment is as follows:
(1) Preparing raw materials and auxiliary materials: uniformly mixing the cream, the milk powder, the white granulated sugar, the cream, the egg yolk liquid, the stabilizer and the emulsifier;
(2) Dissolving: mixing the powdery raw materials and auxiliary materials in the step (1) with fresh cow milk, and uniformly stirring;
(3) Preheating and homogenizing: heating the feed liquid obtained in the step (2) to 65 ℃, and homogenizing by a homogenizer under the homogenizing pressure of 75bar;
(4) Sterilizing and cooling: sterilizing the homogenized feed liquid in the step (3), and cooling; sterilizing at 86 ℃ for 2 minutes; cooling is carried out at 6 ℃;
(5) Aging: aging the feed liquid obtained in the step (4) for 3 hours at 16 ℃, and then aging for 21 hours at 5 ℃;
(6) Adding wine raw materials: adding the wine raw material into the feed liquid obtained in the step (5), and uniformly mixing;
(7) And (3) congealing: adding the feed liquid obtained in the step (6) into a full-automatic congealing machine for congealing, and controlling the discharging temperature to be-5 ℃;
(8) And (3) manufacturing a finished product: and (5) packaging after quick freezing to obtain the alcohol-containing high-milk solid ice cream.
Example 5
The embodiment provides an alcoholic high-milk solid frozen drink formula, which comprises the following components:
table 5 component formulation
| Composition of the composition | Mass percent |
| Milk powder | 13％ |
| White granulated sugar | 7％ |
| Cream | 27％ |
| Emulsion stabilizing component | 7.11％ |
| Cream | 8％ |
| High alcohol degree white spirit (53 degree) | 2.5％ |
| The balance being raw milk | / |
The emulsion stabilizing component comprises:
Locust bean gum 0.08%, mono-diglycerol fatty acid ester 0.03% and yolk liquid 7%.
The processing method of this embodiment is as follows:
(1) Preparing raw materials and auxiliary materials: uniformly mixing the cream, the milk powder, the white granulated sugar, the cream, the egg yolk liquid, the stabilizer and the emulsifier;
(2) Dissolving: mixing the powdery raw materials and auxiliary materials in the step (1) with fresh cow milk, and uniformly stirring;
(3) Preheating and homogenizing: heating the feed liquid obtained in the step (2) to 72 ℃, and homogenizing by a homogenizer under the homogenizing pressure of 70bar;
(4) Sterilizing and cooling: sterilizing the homogenized feed liquid in the step (3), and cooling; sterilizing at 90deg.C for 1.5 min; cooling is carried out at 5 ℃;
(5) Aging: aging the feed liquid obtained in the step (4) for 2.5 hours at 17 ℃, and then aging for 21.5 hours at 4 ℃;
(6) Adding wine raw materials: adding the wine raw material into the feed liquid obtained in the step (5), and uniformly mixing;
(7) And (3) congealing: adding the feed liquid obtained in the step (6) into a full-automatic congealing machine for congealing, and controlling the discharging temperature to be-5.5 ℃;
(8) And (3) manufacturing a finished product: and (5) packaging after quick freezing to obtain the alcohol-containing high-milk solid ice cream.
Example 6
The composition and processing method of this example were the same as in example 5, except that the amount of powdered milk used was 18%.
Example 7
The composition and processing method of this example were the same as in example 5, except that the homogenizing pressure was set to 150bar at the time of homogenizing.
Example 8
The composition and processing method of this example were the same as in example 5, except that the stirring speed after addition of cream was 2400r/min during the melting.
Example 9
The composition and processing method of this example were the same as in example 5, except that the aging procedure was as follows:
Aging was carried out at 4℃for 24 hours.
Comparative example 1
The comparative example was identical to example 5 except that the stabilizer component was of different types, specifically sodium carboxymethylcellulose 0.08%, fatty acid ester of mono-or diglyceride 0.03% and egg yolk liquid 7%.
Comparative example 2
The comparative example was identical to example 5 except that the amounts of the emulsion stabilizing components were varied, and locust bean gum 0.08%, mono-di-glycerol fatty acid ester 0.03% and egg yolk liquid 3% were used.
Comparative example 3
The comparative example component and the processing flow were the same as in example 5, except that the kind of the emulsion stabilizing component was different, specifically employed:
The comparative example components and the processing flow were the same as in example 5 except that the kinds of emulsion stabilizing components were different, and 1.6% of mono-di-glycerin fatty acid ester, 1.1% of guar gum, 1.13% of tween 80, 1.28% of carrageenan, 1.2% of sodium alginate and 0.8% of locust bean gum were specifically used.
Test examples
The test example carries out a plurality of characteristic tests on the alcohol-containing high-milk solid ice cream prepared in the examples and the comparative examples, and is specifically as follows:
1. Feed liquid state test
Examples 1-6 all the raw materials were mixed and then were subjected to beating by a freezer, the puffed material was in a good state, and the puffed material was smooth in taste and free from caking.
In comparative examples 1 to 3, different emulsion stabilizing components were used, and when high alcohol content white spirit was added to the aged feed liquid, the feed was not always kept in a stable state by beating with a congealer, and a caking phenomenon occurred.
Example 7 with the conventional high pressure homogenization method, the feed liquid was agglomerated and the material was frozen without maintaining a good texture.
In example 8, after the cream is added, the cream is continuously and rapidly stirred, the mixing effect of the feed liquid is poor, the fat floats upwards due to high-speed shearing, and the stability of a feed liquid system is damaged.
Example 9 used a conventional aging process, although no caking was observed, a good feed solution state was not achieved.
2. Sensory evaluation, 80 persons were randomly selected for taste, and comprehensive scoring was performed by 4 aspects of freshness, fineness, characteristic flavor and aftertaste, each of which was divided into 5 points, 5 points being the best, and 0 points being the worst, and the results are shown in the following table.
TABLE 6 evaluation results of product preference
As can be seen from the data in the table, the products of examples 1 to 5 have fine and fresh taste, obvious characteristic flavor and high aftertaste, wherein the comprehensive score of example 5 is highest.
Comparative example 1 compared with example 5, after using different emulsion stabilizing components, the feed was insufficiently mixed, and the freshness, fineness, characteristic flavor and aftertaste were remarkably lowered during processing due to the unstable higher milk solids content and higher white spirit content.
Example 6 has higher milk powder addition than example 5, has masking effect on wine flavor, low characteristic flavor and aftertaste score, and no obvious influence on freshness and fineness.
Example 7 compared to example 5, the product was scored less finely using the conventional high pressure homogenization method.
Example 8 compared with example 5, rapid stirring was continued after addition of cream during compounding, and the overall score for product fineness was minimal with less impact on characteristic flavor and aftertaste.
Example 9 was different in the aging manner from example 5, and was inferior in product fineness and strong in ice feel, so that there was no significant difference in the freshness score from example 5, but inferior in fineness.
3. Anti-thawing test
The melting resistance of the alcoholic high milk solid ice cream obtained in examples and comparative examples was measured respectively. The results are shown in the following table.
TABLE 7 results of the melting resistance test
According to the test results, examples 1 to 5 have good anti-melting performance, while the anti-melting performance of comparative examples 1 to 3 is remarkably poor, and after the cream is added in example 8, the cream is continuously and rapidly stirred, and the high-speed shearing enables fat to float upwards, so that the stability of a feed liquid system is damaged, and the anti-melting performance is poor. In example 9, the caking phenomenon of the feed liquid occurs after different ageing modes, the integral structure of the product is affected, and the anti-thawing capability is poor.
4. Determination of the expansion Rate of the product
The high-milk solid ice cream containing alcohol obtained in the examples and the comparative examples were subjected to expansion rate measurement every 15min after being discharged by a congealer and the equipment was running stably. The average expansion ratio results obtained are shown in the following table.
TABLE 8 results of expansion ratio measurement
Examples 1 to 5 can maintain a relatively uniform expansion ratio, with example 5 having the best stability. In comparative examples 1 to 3, however, the expansion rate of the product was greatly changed in the production process of the feed liquid after the discharge of the congealer due to the poor state of the feed liquid, and the stability was remarkably deteriorated.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims (6)
1. A frozen drink, comprising: milk and milk products, white spirit and emulsion stabilizing components;
Taking the total mass of the frozen drink as a reference, the mass percentage of the white spirit is 1.5-3%, and the degree is more than 50 degrees; the mass percentage of the emulsion stabilizing component is 5-9%; the milk and the dairy products are milk-containing solid raw materials, and the content of the milk-containing solid raw materials is 65-90%;
the emulsion stabilizing components comprise the following components in parts by weight: 0.02-0.2 part of glyceryl monostearate, 0.05-0.25 part of rose bean gum and 5-8 parts of egg yolk liquid;
the preparation method of the frozen drink comprises the following steps: mixing the above materials, homogenizing, sterilizing, aging, adding Chinese liquor and congealing; wherein,
The uniformly mixed raw materials comprise: mixing the milk powder, the white granulated sugar, the cream and the emulsion stabilizing component to obtain a first raw material mixture; uniformly mixing the obtained first raw material mixture with cow milk, uniformly mixing the mixture with cream to obtain a second raw material mixture, and stirring at a rotating speed of 700-1500 r/min;
the homogenization conditions are as follows: homogenizing under 50-90 bar pressure;
The aging includes: aging for 2-3 hours at 15-18 ℃; and aging for 21-22 hours at the temperature of 2-6 ℃.
2. Frozen drink according to claim 1, characterized in that the milk and dairy products are in a mass ratio of (35-50): (20-30): (10-15): (3-9) raw cow milk, cream, milk powder and cream.
3. Frozen drink according to claim 1, characterized in that it comprises, in parts by weight: 10-15 parts of milk powder, 6-15 parts of white granulated sugar, 20-30 parts of cream, 3-9 parts of cream, 1.5-3 parts of white spirit, 35-50 parts of raw milk and 3-8 parts of emulsion stabilizing components.
4. A method of preparing a frozen drink according to any one of claims 1 to 3, comprising:
mixing the above materials, homogenizing, sterilizing, aging, adding Chinese liquor and congealing;
The uniformly mixed raw materials comprise: mixing the milk powder, the white granulated sugar, the cream and the emulsion stabilizing component to obtain a first raw material mixture; uniformly mixing the obtained first raw material mixture with cow milk, uniformly mixing the mixture with cream to obtain a second raw material mixture, and stirring at a rotating speed of 700-1500 r/min;
the homogenization conditions are as follows: homogenizing under 50-90 bar pressure;
The aging includes: aging for 2-3 hours at 15-18 ℃; and aging for 21-22 hours at the temperature of 2-6 ℃.
5. The method of preparing according to claim 4, wherein the sterilizing comprises: sterilizing for 1-3 minutes at the temperature of 85-90 ℃; and/or, the congealing comprises: freezing at the temperature of-4 to-6 ℃.
6. Use of the method of preparation of claim 4 or 5 for reducing the change in overrun of alcoholic frozen drinks.
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| US20010041208A1 (en) * | 1994-05-13 | 2001-11-15 | Ice Cream Bar, Inc. | Stabilization process for combining ethyl alcohol and ice cream |
| RU2218805C1 (en) * | 2002-05-08 | 2003-12-20 | Гельм Сергей Андреевич | Alcoholic ice-cream production method |
| US20030215548A1 (en) * | 2002-05-18 | 2003-11-20 | Stana Mihajlovic | Method of preparation of ice cream type products containing 0.5% to 40% by weight of ethylalcohol or alcoholic beverages |
| US9339051B2 (en) * | 2010-08-10 | 2016-05-17 | Gelato Fresco, Inc. | Alcohol containing frozen dessert product |
| CN104000001B (en) * | 2014-05-20 | 2016-08-24 | 江南大学 | The preparation method of the ice cream that a kind of expansion rate is high, thawing resistance is good, texture is homogeneous |
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