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CN-121986862-A - Matcha low-fat high-fiber ice cream and preparation method thereof

CN121986862ACN 121986862 ACN121986862 ACN 121986862ACN-121986862-A

Abstract

The invention relates to the technical field of ice cream processing and discloses a green tea low-fat high-fiber ice cream and a preparation method thereof, wherein the ice cream comprises 3.30% of skimmed milk powder, 7.50% of white granulated sugar, 2.00% of maltitol, 7.00% of resistant dextrin, 3.00% of erythritol, 0.60% of compound emulsion stabilizer, 0.08% of salt, 1.09% of green tea powder, 9.00% of coconut milk and the balance of skimmed milk, the compound emulsion stabilizer comprises phospholipid, locust bean gum and carrageenan in a weight ratio of 1:1:1, the weight ratio of skimmed milk to coconut milk is 7.5:1, and the weight ratio of resistant dextrin to erythritol is 7:3. The preparation method comprises the steps of pretreatment of dry materials, mixing of base materials, secondary homogenization, sterilization, low-temperature addition of green tea powder in an aging stage, and freezing molding and hardening by combining nitrogen protection. The invention realizes low-fat high-fiber and obtains fine taste and pure flavor by the synergistic effect of the compound emulsion stabilizer and the raw materials with specific proportion, has stable process and is suitable for industrial production.

Inventors

  • ZHOU JINGSHENG
  • ZHANG HANG

Assignees

  • 北京艾莱发喜食品有限公司

Dates

Publication Date
20260508
Application Date
20260331

Claims (10)

  1. 1. The matcha low-fat high-fiber ice cream is characterized by comprising, by weight, 3.30% of skimmed milk powder, 7.50% of white granulated sugar, 2.00% of maltitol, 7.00% of resistant dextrin, 3.00% of erythritol, 0.60% of compound emulsion stabilizer, 0.08% of salt, 1.09% of matcha powder, 9.00% of coconut milk and the balance of skimmed milk; wherein the compound emulsion stabilizer consists of phospholipid, locust bean gum and carrageenan in a weight ratio of 1:1:1, and the weight ratio of the skim milk to the coconut milk is 7.5:1; The weight ratio of the resistant dextrin to the erythritol is 7:3.
  2. 2. The matcha low-fat high-fiber ice cream of claim 1, wherein the resistant dextrin has a number average molecular weight of 2000-5000Da and a polymerization degree of 12-30, and the erythritol has a particle size D90 less than or equal to 150 μm.
  3. 3. The matcha low-fat high-fiber ice cream according to claim 1, wherein the fineness of the matcha powder is 300-500 meshes, the particle size distribution of the matcha powder is D10-10 μm, D50-25 μm and D90-50 μm, the solid content of the coconut slurry is 18-22%, and the fat content is 15-18%.
  4. 4. The matcha low-fat high-fiber ice cream according to claim 1, wherein in the compound emulsion stabilizer, phospholipid is powder phospholipid, the acetone insoluble content of the powder phospholipid is more than or equal to 95%, the viscosity of a 1% aqueous solution of locust bean gum at 25 ℃ is 2500-3500 mPa.s, carrageenan is kappa-type carrageenan, and the gel strength of the kappa-type carrageenan is more than or equal to 800g/cm 2 .
  5. 5. The matcha low-fat high-fiber ice cream according to claim 1, wherein the total weight percentage of the defatted milk powder and the defatted milk is 70.82%, wherein the dry matter weight ratio of the defatted milk powder to the defatted milk is 1:6.5, the weight ratio of the coconut milk to the compound emulsion stabilizer is 15:1, the weight ratio of the resistant dextrin, the erythritol and the maltitol is 7:3:2, and the ratio of the particle size D90 of the matcha powder to the particle size D90 of the erythritol is 1:3 to 1:5.
  6. 6. A method of preparing a low fat, high fiber ice cream of green tea according to any one of claims 1 to 5, comprising the steps of: (1) Pretreating dry materials, namely sieving skimmed milk powder, white granulated sugar, maltitol and salt with a 40-mesh sieve, sieving resistant dextrin and erythritol with a 60-mesh sieve, sieving a compound emulsion stabilizer with an 80-mesh sieve, and sieving Matcha powder with a 100-mesh sieve for later use; (2) Mixing base materials, namely sequentially adding the skim milk powder, white granulated sugar, maltitol, resistant dextrin, erythritol, compound emulsion stabilizer and salt which are pretreated in the step (1) into the skim milk, and simultaneously adding coconut milk, and stirring for 18+/-2 min at 900+/-50 r/min at 42+/-1 ℃ to form mixed slurry; (3) Heating the mixed slurry obtained in the step (2) to 62+/-1 ℃ through a plate heat exchanger, homogenizing by adopting a serial two-stage high-pressure homogenizer, wherein the pressure of a primary homogenizing valve is 150+/-5 bar, the pressure of a secondary homogenizing valve is 50+/-5 bar, and homogenizing for 1 time to obtain homogenized slurry; (4) Sterilizing, namely preserving the temperature of the homogeneous slurry obtained in the step (3) at 85+/-1 ℃ for 30+/-1 seconds for pasteurization, and cooling to 4+/-1 ℃ through a plate heat exchanger after sterilization; (5) Ageing and low-temperature dispersing of green tea, namely transferring the sterilizing slurry obtained in the step (4) into a closed ageing tank, standing and ageing for 4+/-0.5 hours at the temperature of 4+/-0.5 ℃, adding the green tea powder pretreated in the step (1) into the ageing tank 30+/-5 minutes before the ageing is finished through a vacuum material sucking device, simultaneously starting a low-speed stirrer of the ageing tank, stirring for 6+/-1 minutes at the rotating speed of 350+/-30 r/min to ensure that the green tea powder is uniformly dispersed, and maintaining the positive pressure protection of nitrogen in the ageing tank during the whole green tea powder adding and stirring process, wherein the pressure is 0.02-0.05MPa, so as to obtain the ageing slurry; (6) Continuously conveying the aged slurry obtained in the step (5) into a continuous freezing machine through a screw pump, controlling the freezing temperature to be-6+/-0.5 ℃, the freezing time to be 11+/-1 min, the rotating speed of a stirring paddle of the freezing machine to be 180+/-20 r/min, controlling the opening of an air inlet valve of the freezing machine to be 15% -20%, and controlling the expansion rate of a product to be 40% +/-2%, so as to obtain frozen ice cream; (7) And (3) hardening, namely immediately transferring the frozen ice cream obtained in the step (6) into a quick-freezing tunnel or a quick-freezing warehouse, and quick-freezing and hardening for 3+/-0.5 hours at the temperature of-28 ℃ to-30 ℃ to reduce the central temperature of the ice cream to below-18 ℃ so as to obtain a finished product of the matcha low-fat high-fiber ice cream.
  7. 7. The method according to claim 6, wherein in the step (2), a double-layer paddle type stirrer is adopted for stirring, the upper paddle is an anchor type paddle, the lower paddle is a turbine type paddle, and the Reynolds number Re of the slurry is controlled to be more than or equal to 10000 in the stirring process, so that the slurry is in a turbulent state.
  8. 8. The method according to claim 6, wherein in the step (3), the mixed slurry is deaerated for 10-15min under a pressure of-0.06 to-0.08 MPa by a vacuum deaerator before the homogenization treatment, dissolved oxygen in the slurry is removed, and after the homogenization treatment, the volume average particle diameter D4, 3 of the fat globules in the homogenized slurry is less than or equal to 1.5 μm, and the particle diameter distribution is unimodal.
  9. 9. The preparation method of the green tea powder according to claim 6, wherein in the step (5), a scraper type heat exchanger is arranged in the aging tank, the scraper type heat exchanger rotates at a rotating speed of 10-20r/min in the aging process, so that the slurry temperature is uniformly distributed, and before the green tea powder is added, the green tea powder and maltitol accounting for 8-12% of the weight of the green tea powder are mixed for 10-15min in a three-dimensional mixer at 30-50r/min in advance to form green tea premix powder, and then the green tea premix powder is added into the aging tank through a vacuum suction device.
  10. 10. The preparation method of the ice cream according to claim 6, wherein in the step (6), a double-spiral scraper agitator is arranged in a freezing cylinder of the continuous freezing machine, the gap between a scraper and the wall of the freezing cylinder is 0.2-0.5mm, the rotation speed of the scraper is 150-200r/min, ice crystals on the wall of the freezing cylinder are continuously scraped off, the viscosity of slurry is monitored in real time through an on-line viscometer during freezing, discharging is started when the viscosity reaches 500-800 mPa.s, and the discharging temperature of the frozen ice cream is controlled to be-4 ℃ to-5 ℃.

Description

Matcha low-fat high-fiber ice cream and preparation method thereof Technical Field The invention relates to the technical field of ice cream processing, in particular to a green tea low-fat high-fiber ice cream and a preparation method thereof. Background Ice cream is a frozen dessert which is deeply favored by consumers, the taste and the nutritional value of the ice cream are the focus of industry attention, and along with the promotion of health consumption consciousness, low-fat, high-fiber and natural ice cream products gradually become the market development trend, however, the technical problem that the taste and the texture are difficult to be compatible when the ice cream products with the characteristics of low-fat and high-fiber are developed in the prior art. Specifically, the low-fat ice cream lacks the support of milk fat, the emulsion stability of the slurry is insufficient, the problems of thick ice crystals, rough mouthfeel, excessively high melting speed and the like easily occur after the ice cream is frozen and molded, the smooth mouthfeel of the traditional full-fat ice cream is difficult to achieve, on the other hand, the dietary fiber (such as resistant dextrin, inulin and the like) added for realizing high-fiber claim has higher water holding capacity and thickening effect, the viscosity of the slurry is obviously increased, the aeration effect in the freezing process is disturbed, the expansion rate of the product is reduced, the tissue is stiff, the ice crystal feel is enhanced, although the prior art has the problems of complex process, higher cost or limited improvement effect and the like when a plurality of stabilizers are compounded or a specific process is adopted to improve the quality of the low-fat high-fiber ice cream, and the systematic balance among the low-fat high-fiber ice cream is difficult to realize. Disclosure of Invention The invention aims to provide a green tea low-fat high-fiber ice cream and a preparation method thereof, which are used for solving the problems in the background technology. The invention provides a green tea low-fat high-fiber ice cream which comprises, by weight, 3.30% of skimmed milk powder, 7.50% of white granulated sugar, 2.00% of maltitol, 7.00% of resistant dextrin, 3.00% of erythritol, 0.60% of compound emulsion stabilizer, 0.08% of salt, 1.09% of green tea powder, 9.00% of coconut milk and the balance of skimmed milk; wherein the compound emulsion stabilizer consists of phospholipid, locust bean gum and carrageenan in a weight ratio of 1:1:1, and the weight ratio of the skim milk to the coconut milk is 7.5:1; The weight ratio of the resistant dextrin to the erythritol is 7:3. As a preferable technical scheme of the invention, the number average molecular weight of the resistant dextrin is 2000-5000Da, the polymerization degree is 12-30, and the particle size D90 of the erythritol is less than or equal to 150 mu m. As a preferable technical scheme of the invention, the fineness of the green tea powder is 300-500 meshes, the particle size distribution of the green tea powder is D10-10 mu m, D50-25 mu m and D90-50 mu m, the solid content of the coconut milk is 18-22%, and the fat content is 15-18%. As a preferable technical scheme of the invention, in the compound emulsion stabilizer, phospholipid is powdery phospholipid, the acetone insoluble content of the powdery phospholipid is more than or equal to 95%, locust bean gum is 1% aqueous solution, the viscosity of the aqueous solution is 2500-3500 mPa.s at 25 ℃, carrageenan is kappa-type carrageenan, and the gel strength of the kappa-type carrageenan is more than or equal to 800g/cm 2. According to the preferable technical scheme, the total weight percentage of the skim milk powder to the skim milk is 70.82%, wherein the dry matter weight ratio of the skim milk powder to the skim milk is 1:6.5, the weight ratio of the coconut milk to the compound emulsion stabilizer is 15:1, the weight ratio of the resistant dextrin to the erythritol to the maltitol is 7:3:2, and the ratio of the particle size D90 of the green tea powder to the particle size D90 of the erythritol is 1:3 to 1:5. A method of preparing the matcha low-fat high-fiber ice cream of any one of the preceding claims, comprising the steps of: (1) Pretreating dry materials, namely sieving skimmed milk powder, white granulated sugar, maltitol and salt with a 40-mesh sieve, sieving resistant dextrin and erythritol with a 60-mesh sieve, sieving a compound emulsion stabilizer with an 80-mesh sieve, and sieving Matcha powder with a 100-mesh sieve for later use; (2) Mixing base materials, namely sequentially adding the skim milk powder, white granulated sugar, maltitol, resistant dextrin, erythritol, compound emulsion stabilizer and salt which are pretreated in the step (1) into the skim milk, and simultaneously adding coconut milk, and stirring for 18+/-2 min at 900+/-50 r/min at 42+/-1 ℃ to form mixed slurry; (3) Heating the mixed slurr