CN117859825A - Acid-resistant ice cream powder and preparation method and application thereof - Google Patents
Acid-resistant ice cream powder and preparation method and application thereof Download PDFInfo
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 105
- 239000000843 powder Substances 0.000 title claims abstract description 87
- 239000002253 acid Substances 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 238000001694 spray drying Methods 0.000 claims abstract description 28
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- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 26
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 26
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
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- 239000002994 raw material Substances 0.000 claims abstract description 15
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- 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 abstract description 10
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 10
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 10
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 10
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 10
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- 239000000194 fatty acid Substances 0.000 claims abstract description 10
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- 229940067606 lecithin Drugs 0.000 claims abstract description 10
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- 238000011282 treatment Methods 0.000 claims description 13
- 235000012907 honey Nutrition 0.000 claims description 9
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- 235000013361 beverage Nutrition 0.000 claims description 5
- -1 fatty acid ester Chemical class 0.000 claims description 5
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- 238000004945 emulsification Methods 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 239000000944 linseed oil Substances 0.000 claims description 3
- 235000021388 linseed oil Nutrition 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
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- 241000526900 Camellia oleifera Species 0.000 claims description 2
- 235000019482 Palm oil Nutrition 0.000 claims description 2
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- 244000269722 Thea sinensis Species 0.000 description 9
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 7
- 230000002378 acidificating effect Effects 0.000 description 6
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- 235000013616 tea Nutrition 0.000 description 6
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- 238000002844 melting Methods 0.000 description 2
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- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
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Classifications
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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
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention discloses acid-resistant ice cream powder, which belongs to the technical field of ice cream processing and mainly comprises the following raw materials in percentage by mass: 8 to 15 percent of milk powder, 6 to 12 percent of white granulated sugar, 4 to 8 percent of maltodextrin, 2 to 6 percent of glucose syrup, 0.2 to 0.6 percent of whey protein, 0.05 to 0.25 percent of mono-diglycerol fatty acid ester, 0.1 to 0.3 percent of lecithin, 1.5 to 4.5 percent of perhydrogenated vegetable oil, 0.2 to 1.4 percent of sodium carboxymethylcellulose and the balance of water. And also provides a preparation method and application thereof. The invention adopts sodium carboxymethyl cellulose as additive, forms stable oil-in-water emulsion system through homogenizer, makes sodium carboxymethyl cellulose uniformly disperse in aqueous solution system, then uses middle-strength electric field to treat, makes sodium carboxymethyl cellulose uniformly distribute on the outer surface of oil-in-water system to form 'shell' of protective emulsion system, and makes the acid-resistant ice cream powder with fine structure and lubricant taste after spray drying.
Description
Technical Field
The invention belongs to the technical field of ice cream processing, and particularly relates to acid-resistant ice cream powder and a preparation method and application thereof.
Background
Ice cream is popular with consumers because of its cool and fine taste, mellow and clean and rich taste, and besides common soft ice cream and hard ice cream, ice cream is widely used in fruit drinks, tea drinks, fruit honey and other drinks, and these ice cream-rich drinks are more sought after by young consumers.
Ice cream is a heterogeneous system, and protein is one of the most important components in ice cream and is also the most important quality forming factor of ice cream. The function of the protein in the ice cream can improve the taste and the texture of the ice cream on one hand, and can increase the stability of the ice cream and prevent the ice cream from melting, liquefying and decomposing on the other hand. The existing ice cream is applied to fruit drinks, tea drinks, fruit honey and other drinks, and the problems of protein flocculation, precipitation and the like can occur. The main cause of flocculation and sedimentation is: firstly, the pH value of products such as jam, green tea soup, fruit honey and the like is 2.6-5.7, and the pH value of the products just belongs to the isoelectric point of protein, so that the protein is precipitated; secondly, the protein has the characteristic of alkali dissolution and acid precipitation, and the acid pH value of products such as jam, green tea soup, fruit honey and the like reduces the solubility of the protein in the ice cream, so that partial protein is aggregated and flocculation and precipitation occur.
At present, less researches are carried out on acid-resistant ice cream powder, zhao and the like are carried out on temperature stress treatment of probiotic lactobacillus plantarum and influence of the temperature stress treatment on quality and bacterial activity of fermented ice cream, but the pH value range is 6.11-6.82, and the pH value of the produced ice cream is far higher than that of Yu Guo drinks, tea drinks, fruit honey and the like, so that the produced ice cream cannot be applied to the field of the drinks.
Disclosure of Invention
The invention aims at providing an acid-resistant ice cream powder, and also provides a corresponding preparation method and application thereof.
Based on the above purpose, the invention adopts the following technical scheme:
an acid-resistant ice cream powder mainly comprises the following raw materials in percentage by mass: 8 to 15 percent of milk powder, 6 to 12 percent of white granulated sugar, 4 to 8 percent of maltodextrin, 2 to 6 percent of glucose syrup, 0.2 to 0.6 percent of whey protein, 0.05 to 0.25 percent of mono-diglycerol fatty acid ester, 0.1 to 0.3 percent of lecithin, 1.5 to 4.5 percent of perhydrogenated vegetable oil, 0.2 to 1.4 percent of sodium carboxymethylcellulose and the balance of water.
An acid-resistant ice cream powder mainly comprises the following raw materials in percentage by mass: 8 to 10.25 percent of milk powder, 7.5 to 10 percent of white granulated sugar, 4 to 6.5 percent of maltodextrin, 2 to 5.15 percent of glucose syrup, 0.3 to 0.45 percent of whey protein, 0.1 to 0.2 percent of mono-diglyceride fatty acid ester, 0.1 to 0.24 percent of lecithin, 2.5 to 3.85 percent of perhydrogenated vegetable oil, 0.5 to 1.24 percent of sodium carboxymethyl cellulose and the balance of water.
An acid-resistant ice cream powder comprises the following raw materials in percentage by mass: 10.25% of milk powder, 7.50% of white granulated sugar, 5.45% of maltodextrin, 5.15% of glucose syrup, 0.30% of whey protein, 0.20% of mono-diglycerol fatty acid ester, 0.22% of lecithin, 3.85% of perhydrogenated vegetable oil, 1.24% of sodium carboxymethyl cellulose and the balance of water.
The fully hydrogenated vegetable oil is any one or more than two of safflower seed oil, linseed oil, sunflower seed oil, rapeseed oil, rice bran oil, olive oil, peanut oil, coconut oil, palm kernel oil, palm oil, camellia oleifera, tea seed oil and soybean oil; the milk powder is whole milk powder.
The preparation process of acid-resistant ice cream powder includes dissolving the material in water, emulsifying, homogenizing, medium strength electric field treatment, spray drying and cooling.
Homogenizing conditions: homogenizing under 150-600Bar at 55-75deg.C for 3-6 times.
The medium-strength electric field treatment conditions are as follows: the voltage is 60-80V for 10-20min.
Spray drying conditions: the temperature of the air inlet is 170-190 ℃, the temperature of the air outlet is 80-100 ℃, and the moisture content of the ice cream powder obtained after spray drying is 1-7%.
The application of the acid-resistant ice cream powder in the beverage.
The beverage is fruit beverage, tea beverage or fruit honey.
Compared with the prior art, the invention has the following beneficial effects:
the invention adopts sodium carboxymethyl cellulose as additive, forms stable oil-in-water emulsion system through homogenizer, makes sodium carboxymethyl cellulose uniformly disperse in aqueous solution system, then uses middle-strength electric field to treat, makes sodium carboxymethyl cellulose uniformly distribute on the outer surface of oil-in-water system to form 'shell' of protective emulsion system, and makes the acid-resistant ice cream powder with fine structure and lubricant taste after spray drying.
Drawings
In order to more clearly illustrate the technical solutions of the present invention, the drawings that are needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and that other drawings can be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a diagram showing the products of example 1, comparative examples 1 and 2 of the present invention after 0min and 30min of standing;
FIG. 2 is a diagram showing the products of example 2, comparative examples 3 and 4 according to the present invention after 0min and 30min of standing;
FIG. 3 is a graph showing the products of example 3 and comparative examples 5 and 6 according to the present invention after 0min and 30min of standing.
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 described in detail below, but the following embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, based on the examples of the invention, which a person skilled in the art would have without inventive effort, fall within the scope of the invention.
Example 1
The details of the composition of the raw materials of inventive example 1 and comparative examples 1 and 2 are shown in Table 1 below.
Table 1 raw material compositions of example 1, comparative examples 1 and 2
The fully hydrogenated vegetable oil is peanut oil.
The preparation method of the acid-resistant ice cream powder of the embodiment 1 comprises the following steps:
1) Emulsification: dissolving whole milk powder, white granulated sugar, maltodextrin, glucose syrup and whey protein in water, adding fully hydrogenated vegetable oil, mono-diglyceride fatty acid ester, lecithin and sodium carboxymethylcellulose, stirring and emulsifying for 10min;
2) Homogenizing: homogenizing for 3 times at a homogenizing temperature of 55deg.C under a homogenizing pressure of 450 Bar; performing medium-strength electric field treatment for 15min at a voltage of 75V;
3) Spray drying: and (3) the temperature of the air inlet is 175 ℃, the temperature of the air outlet is kept at 85 ℃, spray drying is carried out until the moisture content of the ice cream powder is 5%, the powder is collected, and the ice cream powder is cooled and filled.
The preparation of ice cream powders of comparative examples 1 and 2 is described with reference to example 1.
The ice cream powder samples prepared in example 1 and comparative examples 1 and 2 were subjected to spray drying performance and acid resistance test, and the specific methods are as follows, and the results are shown in Table 2.
(1) Spray drying powder yield determination:
A＝m 1 /m 2
wherein:
powder yield after A-spray drying, m 1 -solids content, m in the material before spray drying 2 -solids content collected after spray drying.
(2) Precipitation amount: adding ice cream powder into fruit drinks, tea drinks or fruit honey, uniformly mixing, and finally melting the ice cream in the drink completely with the volume of 100mL, removing solid matters of fruits, carrying out suction filtration on a sample, drying protein solid matters obtained by suction filtration, weighing the obtained protein after drying, and finally expressing the protein in g/100 mL.
(3) And (3) adopting visual observation, adding ice cream into fruit drinks, tea drinks and fruit honey, uniformly mixing, standing for 30min, and respectively observing and photographing the sediment of the sample.
Table 2 example 1, comparative examples 1 and 2 ice cream spray drying and acid resistance results
| Example 1 | Comparative example 1 | Comparative example 2 | |
| Yield (%) | 80.54 | 79.11 | 20.67 |
| Precipitation amount (g) | 0.02 | 3.46 | 0.03 |
The ice cream powders of examples 1 and comparative examples 1 and 2 were dissolved in water (mass ratio of ice cream powder to water: 1 (2.5-2.7)), respectively, to prepare ice cream, 120g of ice cream, 60g of strawberry jam were added to 500ml of the cup, the cup was filled with ice cubes and green tea soup (the ice cubes were filled with ice cubes first, the ice cubes were used in an amount of about 100g, and the cup was filled with green tea soup), and strawberry ice cream shakes were prepared, and the pH of the system was 3.4, and the stability of the ice cream powder under acidic conditions was observed, and the results are shown in FIG. 1. Wherein fig. 1a is a graph of the strawberry ice cream milkshake sample prepared in example 1, from left to right, showing the milkshake before shaking up for 0min, after shaking up for 0min, and after shaking up for 30min, respectively; FIG. 1b is a photograph of a sample of the strawberry ice cream shake of comparative example 1, from left to right, of the shake before shaking up for 0min, after shaking up for 0min, and after shaking up for 30min, respectively; fig. 1c is a photograph of a sample of the prepared strawberry ice cream shake of comparative example 2, from left to right, of the shake before shaking up for 0min, after shaking up for 0min, and after shaking up for 30min, respectively.
As is clear from Table 2, the yield of comparative example 1 was nearly 80%, but the precipitation amount was too high, the precipitation amount of comparative example 2 was low, the yield was too low, and the ice cream powder could not reach the standard, the yield of example 1 was 80% or more, the precipitation amount was 0.02g, and the ice cream powder was excellent in performance by medium-strength electric field treatment and spray drying. As can be seen from FIG. 1, the ice cream powder of example 1 of the present invention was substantially free from precipitation under acidic conditions, and the spray-dried powder yield was too low in comparison with the sample of comparative example 1, although comparative example 2 was free from precipitation. The reason is that the addition amount of sodium carboxymethyl cellulose is low, and the amount of sodium carboxymethyl cellulose cannot completely wrap the outer surface of the oil-in-water system, so that partial protein precipitation occurs when the ice cream powder is used for preparing the strawberry ice cream shake; and when the adding amount of the sodium carboxymethyl cellulose is higher, although the ice cream powder has good acid resistance, the sodium carboxymethyl cellulose is excessive, and when the ice cream powder is prepared, serious wall sticking phenomenon occurs in the spray drying process, so that the powder yield is low.
Example 2
The details of the composition of the raw materials of inventive example 2 and comparative examples 3 and 4 are shown in Table 3 below.
TABLE 3 raw material compositions of inventive example 2, comparative examples 3 and 4
The fully hydrogenated vegetable oil is high oleic sunflower seed oil.
The preparation method of the acid-resistant ice cream powder of the embodiment 2 comprises the following steps:
1) Emulsification: dissolving whole milk powder, white granulated sugar, maltodextrin, glucose syrup and whey protein in water, adding fully hydrogenated vegetable oil, mono-diglyceride fatty acid ester, lecithin and sodium carboxymethylcellulose, stirring and emulsifying for 10min;
2) Homogenizing: homogenizing for 3 times at a homogenizing temperature of 65deg.C under a homogenizing pressure of 535 Bar; performing medium-strength electric field treatment for 10min at a voltage of 65V;
3) Spray drying: and (3) the temperature of the air inlet is 178 ℃, the temperature of the air outlet is kept at 85 ℃, spray drying is carried out until the moisture content of the ice cream powder is 6%, the powder is collected, and the ice cream powder is cooled and filled.
The ice cream powders of comparative examples 3 and 4 were prepared with reference to example 2, and the homogenization and electric field treatment conditions are shown in Table 3.
The ice cream powders prepared in example 2, comparative examples 3 and 4 were subjected to spray drying performance and acid resistance test, and the specific method is shown in example 1, and the results are shown in Table 4.
Table 4 example 2, comparative examples 3 and 4 ice cream spray drying and acid resistance results
| Example 2 | Comparative example 3 | Comparative example 4 | |
| Yield (%) | 82.35 | 81.44 | 80.56 |
| Precipitation amount (g) | 0.04 | 3.02 | 2.87 |
The ice cream powders of example 2, comparative examples 3 and 4 were dissolved in water (mass ratio same as example 1) respectively to prepare ice cream, and then the ice cream was added to the strawberry jam to prepare a corresponding strawberry ice cream shake (amount same as example 1) and the pH of the system was 3.4, and the stability of the ice cream powder under acidic conditions was observed, and the results are shown in fig. 2. Wherein fig. 2a is a graph of the strawberry ice cream milkshake sample prepared in example 2, from left to right, showing the milkshake before shaking up for 0min, after shaking up for 0min, and after shaking up for 30min, respectively; FIG. 2b is a photograph of a sample of the strawberry ice cream shake of comparative example 3, from left to right, of the shake before shaking up for 0min, after shaking up for 0min, and after shaking up for 30min, respectively; fig. 2c is a photograph of a sample of the prepared strawberry ice cream shake of comparative example 4, from left to right, of the shake before shaking up for 0min, after shaking up for 0min, and after shaking up for 30min, respectively.
As is clear from Table 4, the powder yield of comparative examples 3 and 4 was 80%, but the precipitation amount was high, and the ice cream powder was not up to the standard, the powder yield of example 2 was 82.35%, the precipitation amount was 0.04g, and the ice cream powder was excellent in performance by medium-strength electric field treatment and spray drying. As can be seen from FIG. 2, compared with example 2, which was left standing for 30min after shaking up under acidic conditions, a uniform system was still obtained, no precipitation phenomenon occurred, and comparative examples 3 and 4, which were left standing for 30min after shaking up, exhibited a large amount of precipitation, indicating that the acid resistance of the ice cream powder samples of example 2 was superior to those of comparative examples 3 and 4. The reason is that the homogenizing pressure is lower than the range of the invention in the preparation process of the ice cream powder, sodium carboxymethyl cellulose cannot be uniformly distributed in a solution system, and the medium-strength electric field cannot uniformly distribute all sodium carboxymethyl cellulose on the surface of an oil-in-water system; the homogenizing pressure is higher than the range lower than the invention, so that part of sodium carboxymethyl cellulose and other raw materials participate in forming an oil-in-water system, the sodium carboxymethyl cellulose content in the aqueous solution system is reduced, and the medium-strength electric field cannot uniformly distribute all sodium carboxymethyl cellulose on the surface of the oil-in-water system, so that the acid resistance of the ice cream powder is reduced.
Example 3
The details of the composition of the raw materials of inventive example 3 and comparative examples 5 and 6 are shown in Table 3 below.
TABLE 5 raw material compositions of inventive example 3, comparative examples 5 and 6
The fully hydrogenated vegetable oil is linseed oil.
The preparation method of the acid-resistant ice cream powder of the embodiment 3 comprises the following steps:
1) Emulsification: dissolving whole milk powder, white granulated sugar, maltodextrin, glucose syrup and whey protein in water, adding fully hydrogenated vegetable oil, mono-diglyceride fatty acid ester, lecithin and sodium carboxymethylcellulose, stirring and emulsifying for 10min;
2) Homogenizing: homogenizing for 3 times at a homogenizing temperature of 75deg.C under a homogenizing pressure of 240 Bar; performing medium-strength electric field treatment for 12min at a voltage of 65V;
3) Spray drying: the temperature of the air inlet is 173 ℃, the temperature of the air outlet is 88 ℃, spray drying is carried out until the moisture content of the ice cream powder is 2%, the powder is collected, cooled and filled.
The preparation of ice cream powders of comparative examples 5 and 6 was carried out with reference to example 3, and the homogenization and electric field treatment conditions are shown in Table 5.
The ice cream powders prepared in example 3, comparative examples 5 and 6 were subjected to spray drying performance and acid resistance test, and the specific method is shown in example 1, and the results are shown in Table 6.
Table 6 example 3, comparative examples 5 and 6 ice cream spray drying and acid resistance results
| Example 3 | Comparative example 5 | Comparative example 6 | |
| Yield (%) | 83.46 | 80.03 | 81.11 |
| Precipitation amount (g) | 0.03 | 2.69 | 3.13 |
Acid resistance test
The ice cream powders of example 3, comparative examples 5 and 6 were dissolved in water (mass ratio same as example 1) respectively to prepare ice cream, and then the ice cream was added to the strawberry jam to prepare a corresponding strawberry ice cream shake (amount same as example 1) and the pH of the system was 3.4, and the stability of the ice cream powder under acidic conditions was observed, and the results are shown in fig. 3. Wherein fig. 3a is a graph of the strawberry ice cream milkshake sample of example 3, from left to right, showing milk shakes of 0min before shaking, 0min after shaking, and 30min after shaking, respectively; FIG. 3b is a photograph of a sample of the strawberry ice cream shake of comparative example 5, from left to right, of the shake before shaking up for 0min, after shaking up for 0min, and after shaking up for 30min, respectively; fig. 3c is a photograph of a sample of the prepared strawberry ice cream shake of comparative example 6, from left to right, of the shake before shaking up for 0min, after shaking up for 0min, and after shaking up for 30min, respectively.
As is clear from Table 6, the powder yield of comparative examples 5 and 6 was 80%, but the precipitation amount was high, the powder yield of example 3 was 83.46%, and the precipitation amount was 0.03g, and the ice cream powder was excellent in performance by the medium-strength electric field treatment and spray drying. As can be seen from FIG. 3, compared with example 3, which was allowed to stand for 30 minutes after shaking up under acidic conditions, there was substantially no precipitation, and comparative examples 5 and 6, which were allowed to stand for 30 minutes after shaking up, showed a large amount of precipitation, indicating that the ice cream powder sample of example 3 was excellent in acid resistance. The reason is that the parameters of the medium-strength electric field are too low in the preparation process of the ice cream powder, so that sodium carboxymethyl cellulose cannot be uniformly distributed on the surface of an oil-in-water system, and the acid resistance of the product is reduced; when the parameters of the medium-strength electric field are too high, an emulsion system can be destroyed, so that the quality of the ice cream powder is reduced and the acid resistance is reduced.
Claims (10)
1. The acid-resistant ice cream powder is characterized by mainly comprising the following raw materials in percentage by mass: 8 to 15 percent of milk powder, 6 to 12 percent of white granulated sugar, 4 to 8 percent of maltodextrin, 2 to 6 percent of glucose syrup, 0.2 to 0.6 percent of whey protein, 0.05 to 0.25 percent of mono-diglycerol fatty acid ester, 0.1 to 0.3 percent of lecithin, 1.5 to 4.5 percent of perhydrogenated vegetable oil, 0.2 to 1.4 percent of sodium carboxymethylcellulose and the balance of water.
2. The acid-resistant ice cream powder according to claim 1, which is mainly composed of the following raw materials in percentage by mass: 8 to 10.25 percent of milk powder, 7.5 to 10 percent of white granulated sugar, 4 to 6.5 percent of maltodextrin, 2 to 5.15 percent of glucose syrup, 0.3 to 0.45 percent of whey protein, 0.1 to 0.2 percent of mono-diglyceride fatty acid ester, 0.1 to 0.24 percent of lecithin, 2.5 to 3.85 percent of perhydrogenated vegetable oil, 0.5 to 1.24 percent of sodium carboxymethyl cellulose and the balance of water.
3. The acid-resistant ice cream powder according to claim 2, which is composed of the following raw materials in percentage by mass: 10.25% of milk powder, 7.50% of white granulated sugar, 5.45% of maltodextrin, 5.15% of glucose syrup, 0.30% of whey protein, 0.20% of mono-diglycerol fatty acid ester, 0.22% of lecithin, 3.85% of perhydrogenated vegetable oil, 1.24% of sodium carboxymethyl cellulose and the balance of water.
4. The acid-resistant ice cream powder according to claim 4, wherein the perhydrogenated vegetable oil is one or a mixture of two or more of safflower seed oil, linseed oil, sunflower seed oil, rapeseed oil, rice bran oil, olive oil, peanut oil, coconut oil, palm kernel oil, palm oil, camellia oleifera, tea seed oil and soybean oil; the milk powder is whole milk powder.
5. A process for preparing an acid resistant ice cream powder as claimed in any one of claims 1 to 4, characterized in that,
dissolving the raw materials in water, homogenizing after emulsification, treating by a medium-strength electric field, spray drying, and cooling to obtain the acid-resistant ice cream powder.
6. The method of preparing an acid resistant ice cream powder according to claim 5, wherein the homogenizing conditions: homogenizing under 150-600Bar at 55-75deg.C for 3-6 times.
7. The method of preparing an acid resistant ice cream powder according to claim 6, wherein the medium strength electric field treatment conditions: the voltage is 60-80V for 10-20min.
8. The method of preparing an acid resistant ice cream powder according to claim 7, wherein the spray drying conditions: the temperature of the air inlet is 170-190 ℃, the temperature of the air outlet is 80-100 ℃, and the moisture content of the ice cream powder obtained after spray drying is 1-7%.
9. Use of the acid resistant ice cream powder of any one of claims 1-4 in a beverage.
10. The use according to claim 9, wherein the beverage is a fruit drink, a tea drink or a fruit honey.
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