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CN-121986863-A - Full-cream concentrated ice cream and preparation method thereof

CN121986863ACN 121986863 ACN121986863 ACN 121986863ACN-121986863-A

Abstract

The invention belongs to the technical field of dairy product processing, and particularly relates to a full-cream concentrated alcohol ice cream and a preparation method thereof, wherein the full-cream concentrated alcohol ice cream comprises, by weight, 45-65 parts of cream, 8-18 parts of anhydrous cream, 12-25 parts of full-cream milk powder, 2-6 parts of whey protein powder, 8-15 parts of sweetener, 0.3-1.2 parts of emulsifier and 0.2-0.8 part of stabilizer, the emulsifier compounded by the lecithin and polyglycerol ester can construct a high-strength interfacial film on the surface of a fat sphere to inhibit fat aggregation and flocculation, and the stabilizer compounded by locust bean gum, guar gum and carrageenan can form a three-dimensional network structure to bind water and inhibit ice crystals, so that the product still has good physical stability, fine texture, excellent melting resistance and inlet characteristics of silky alcohol under high milk fat content based on a high-pressure homogenization and sectional temperature-control low-speed shearing aging process.

Inventors

  • ZHANG ZHILONG

Assignees

  • 北京奶柒拾食品有限公司

Dates

Publication Date
20260508
Application Date
20260402

Claims (4)

  1. 1. The full-cream concentrated alcohol ice cream is characterized by comprising the following raw materials, by weight, 45-65 parts of cream, 8-18 parts of anhydrous cream, 12-25 parts of full-cream milk powder, 2-6 parts of whey protein powder, 8-15 parts of sweetener, 0.3-1.2 parts of emulsifier and 0.2-0.8 part of stabilizer; the emulsifier is prepared by compounding milk phospholipid and polyglycerol ester in a mass ratio of 1-2:3; the emulsifier is prepared by compounding locust bean gum, guar gum and carrageenan in a mass ratio of 2-4:1-3:1.
  2. 2. A full cream as claimed in claim 1 wherein the sweetener is selected from at least one of sucrose, maltitol, erythritol.
  3. 3. A method for preparing a full cream concentrated alcohol ice cream according to any one of claims 1 to 2, comprising the steps of: step 1, separating the cream into a first part of cream and a second part of cream; Step 2, preheating a first part of cream to obtain preheated cream, melting anhydrous cream to obtain liquid anhydrous cream, adding the liquid anhydrous cream into the preheated cream, and emulsifying to obtain a grease mixed phase; step 3, adding full-fat milk powder, whey protein powder, sweetener, emulsifier and stabilizer into the second part of cream to obtain high-concentration milk base, and adding the high-concentration milk base into the grease mixed phase to obtain mixed liquid; Step 4, preheating the mixed feed liquid, homogenizing under high pressure, and sterilizing to obtain the ageing feed liquid for the crystal to be controlled; step 5, treating the crystal aging feed liquid to be controlled by a sectional temperature control aging process to obtain aging completion feed liquid; And 6, condensing, filling and quick-freezing the aged feed liquid to obtain the full-cream concentrated alcohol ice cream.
  4. 4. A method for preparing a full cream rich in alcohol ice cream according to claim 3, wherein in step 5, the step of the stage controlled temperature aging process comprises the steps of cooling to 8-12 ℃ for 25-35 minutes in the first stage, cooling to 5-7 ℃ at a rate of 0.4-0.6 ℃ per minute in the second stage, shearing for 50-70 minutes at 70-90 rpm, stopping stirring in the third stage, cooling to 1-3 ℃ at a rate of 0.2-0.4 ℃ per minute, and aging for 3-5 hours in the rest.

Description

Full-cream concentrated ice cream and preparation method thereof Technical Field The invention belongs to the technical field of dairy product processing, and particularly relates to a full-cream concentrated alcohol ice cream and a preparation method thereof. Background Full cream takes an important place in the high-end frozen dessert market by virtue of its pure milk flavor and the mouthfeel of the food. In order to highlight the rich alcohol feel, the milk fat content of the product typically needs to be raised to 15% -25%, but high milk fat systems face significant physical stability challenges during processing and storage. The presence of large amounts of milk fat increases the difficulty of emulsification of the system. The conventional process mostly adopts single polyglycerol fatty acid ester as an emulsifier, but the formed interfacial film has limited mechanical strength, and is difficult to resist high-temperature shearing in the pasteurization stage and phase change impact in the subsequent freezing process, so that partial fat globules are irreversibly aggregated and flocculated. The damage on the microstructure is directly reflected on the sense, so that the finished product can generate obvious coarse granular feel on the inlet, and the due fineness of the high-grade frozen dessert is lost. The high proportion of fatty phase can squeeze to some extent and disrupt the network structure of the continuous aqueous phase, impairing the water holding capacity of the system. In the prior art, single hydrophilic colloid such as guar gum is often added to increase the basic viscosity of the feed liquid, but the single colloid cannot form a compact stereoscopic gel skeleton, so that free water in a system cannot be effectively restrained. During freeze hardening and temperature fluctuations, moisture is very susceptible to migration and recrystallization, forming large ice crystals, leading to loose product texture with a noticeable gritty feel. The fat crystalline state directly determines the final texture of the product. The traditional aging process mostly adopts an operation mode of static maintenance after the temperature is directly reduced to the target temperature. Under such conditions, which lack temperature gradient control and mechanical intervention, the fat crystallization process is in a disordered state and the high melting triglycerides tend to form coarse and irregular crystals. Such undesirable crystallization networks not only fail to provide stable bubble entrapment during congealing, but also result in a stiff texture, lack of silky extensibility during chewing, and difficulty in exhibiting the melting characteristics characteristic of high quality whole milk fat products. Therefore, the whole milk fat ice cream formula which can still keep good emulsion stability, fine texture and excellent thawing resistance under the condition of high milk fat content and the preparation process thereof are developed, and the whole milk fat ice cream formula has important practical application value. Disclosure of Invention Aiming at the technical problems, the invention provides the full-cream concentrated alcohol ice cream and the preparation method thereof, and the full-cream concentrated alcohol ice cream overcomes the technical problems of fat coalescence, ice crystal growth and the like which are easy to occur in a high-cream system through the deep compounding of a raw material system and the accurate control of a preparation process. In order to achieve the above purpose, the technical scheme adopted by the invention is as follows: The invention provides a full cream concentrated alcohol ice cream which comprises the following raw materials, by weight, 45-65 parts of cream, 8-18 parts of anhydrous cream, 12-25 parts of full cream powder, 2-6 parts of whey protein powder, 8-15 parts of a sweetener, 0.3-1.2 parts of an emulsifier and 0.2-0.8 part of a stabilizer. Further, the emulsifier is prepared by compounding lactophospholipid and PGFE (polyglycerol ester), and the mass ratio of the lactophospholipid to the polyglycerol ester is 1-2:3. Further, the stabilizer is prepared by compounding locust bean gum, guar gum and carrageenan. Further, the mass ratio of locust bean gum to guar gum to carrageenan is 2-4:1-3:1. Further, the sweetener is at least one selected from sucrose, maltitol and erythritol. Further, the milk fat content of the whole milk fat concentrated alcohol milk cream is 15-25%. The invention also provides a preparation method of the full-cream concentrated alcohol ice cream, which comprises the following steps: Step 1, weighing 45-65 parts of cream, dividing the cream into two parts, taking 20-35 parts of cream as a first part and 15-30 parts of cream as a second part; step 2, preheating a first part of cream to obtain preheated cream, weighing 8-18 parts of anhydrous cream, heating and melting to obtain liquid anhydrous cream, adding the liquid anhydrous cream into the