阅读说明：本技术 一种低脂无乳糖冷冻饮品及其制备方法 (Low-fat lactose-free frozen beverage and preparation method thereof ) 是由 韩仁娇 王彩云 华欣春 曲鹏 谷晓青 侯文举 温红瑞 于 2020-04-09 设计创作，主要内容包括：本发明公开了一种低脂无乳糖冷冻饮品及其制备方法。本发明采用膳食纤维替代产品中大部分脂肪,在降低脂肪含量的同时为消费者补充必要的膳食纤维。本发明还采用乳糖酶解技术将产品中的乳糖充分水解,一方面解决产品乳糖结晶、析出的问题,另一方面由于乳糖水解提升产品整体甜度而达到降低产品含糖量的目的。本发明的低脂无乳糖冷冻饮品含有对人体有益的膳食纤维、无乳糖、低脂、而且含糖量低,大大降低了消费者因食用冷冻饮品产生的负罪感,完美迎合当前冰品市场主流的营养、健康、轻奢、小资的消费趋势,同时产品质构、口感、外观、稳定性较好,食用方便、无负担,尤其适合乳糖不耐受人群以及需要补充膳食纤维的消费者,填补了市场空白。(The invention discloses a low-fat lactose-free frozen beverage and a preparation method thereof. The invention adopts the dietary fiber to replace most of fat in the product, and supplements necessary dietary fiber for consumers while reducing the fat content. The lactose in the product is fully hydrolyzed by adopting a lactose enzymolysis technology, so that the problems of lactose crystallization and lactose precipitation of the product are solved, and the aim of reducing the sugar content of the product is fulfilled by improving the integral sweetness of the product due to lactose hydrolysis. The low-fat lactose-free frozen drink contains dietary fiber beneficial to human bodies, has no lactose, low fat and low sugar content, greatly reduces the guilt feeling of consumers caused by eating the frozen drink, perfectly meets the main consumption trend of nutrition, health, light luxury and small investment of the current ice product market, has good quality structure, mouthfeel, appearance and stability, is convenient to eat and free of burden, is particularly suitable for lactose intolerant people and consumers needing to supplement dietary fiber, and fills the market blank.)

1. The low-fat lactose-free frozen beverage is characterized by comprising the following raw materials in parts by mass:

protein raw material 9.0-12.0 parts

White granulated sugar 7.0-10.0 parts

3.0-10.0 parts of dietary fiber

2.0-2.7 parts of butter

Maltodextrin, 1.5-3.0 parts

Yolk liquid 0.5-1.0 part

0.2-1.0 part of stabilizer

Emulsifier 0.1-0.6 part

0.1-0.3 part of essence

Lactase, 0.05-0.2 part

Water is added to 100 parts;

the fat content of the low-fat lactose-free frozen drink is less than or equal to 2.5g/100g, and the lactose content is less than or equal to 0.5g/100 g.

2. The low-fat lactose-free frozen drink according to claim 1, wherein the lactase has an activity of 5000NLU/mL or more and is added in an amount of 0.016 times or more the lactose content of the raw material.

3. The low-fat lactose-free frozen drink according to claim 1, wherein the protein material is one or a combination of more than two of skimmed milk powder, whey protein concentrate, milk protein concentrate and vegetable protein powder.

4. A low-fat lactose-free frozen drink according to claim 1, characterised in that the butter is lactose-free butter, vegetable butter or a combination of both.

5. The low-fat lactose-free frozen drink according to claim 1, wherein the dietary fiber is one or a combination of two or more of inulin, polydextrose, resistant dextrin, citrus fiber and soy dietary fiber; the addition amount is 3.0-8.0 parts.

6. The low-fat lactose-free frozen drink according to claim 1, wherein the stabilizer is one or a combination of more than two of guar gum, carrageenan, xanthan gum, locust bean gum, microcrystalline cellulose and sodium carboxymethylcellulose.

7. The low-fat lactose-free frozen drink according to claim 1, wherein the emulsifier is one or a combination of two or more of glycerin monostearate, monoglyceride/diglycerin, sucrose fatty acid ester, sorbitan monostearate, glycerin citrate, and soybean lecithin.

8. A method of preparing a low-fat lactose-free frozen drink according to any of claims 1 to 7, comprising the steps of:

s1, dissolving the milk powder in water, adding lactase to react for more than 60min until the content of lactose in the mixed solution is below 4.0-7.0mg/100 g;

s2, adding other raw materials in the formula into the solution obtained in the step S1, homogenizing, sterilizing and cooling to obtain frozen beverage slurry;

and S3, aging, freezing and quickly freezing the frozen beverage slurry to obtain the low-fat lactose-free frozen beverage.

9. The method according to claim 8, wherein in S1, the activity of lactase is 5000NLU/mL or more, and the addition amount is 0.016 times or more of the lactose content in the formulation; the reaction temperature was 40-50 ℃ when lactase was added.

10. The method of claim 8, wherein the homogenizing conditions at S2 include a primary pressure of 230bar to 250bar, a secondary pressure of 40bar to 50 bar; the sterilization condition is heating at 72-85 ℃ for 15-20 seconds;

in S3, the aging time is 3-5 hours.

Technical Field

The invention belongs to the field of dairy products and frozen drinks; more particularly, relates to a low-fat lactose-free frozen drink and a preparation method thereof.

Background

At present, the low-fat lactose-free refrigerated beverage in China is in a market blank state. The common frozen beverage is continuously added with some high-fat and high-sugar raw materials in order to achieve better mouthfeel and taste, so that consumers are prohibited, the consumption trend of the common frozen beverage is against the current healthy and nutritional consumption trend, and the purchase and eating frequency of the product is greatly reduced.

In addition, some lactose intolerant people may experience gastrointestinal distress after eating the product because lactose in the product is not hydrolyzed. And moreover, due to the fact that the lactose content of some products is too high and the product stabilizing system is not properly controlled, the phenomena of lactose crystallization, lactose precipitation and the like occur in the shelf life of the products, the taste of the products is seriously influenced, and the consumption experience is greatly reduced.

Therefore, a low-fat lactose-free frozen beverage needs to be developed to meet the current market demands for health and nutrition and solve the problems of lactose tolerance, lactose crystallization, and the like.

Disclosure of Invention

In order to solve the technical problems, the invention provides a low-fat lactose-free frozen beverage and a preparation method thereof. The low-fat lactose-free frozen beverage adopts dietary fiber to replace most of fat in the product, and essential dietary fiber is supplemented for consumers while the fat content of the product is reduced; in addition, lactose in the product is fully hydrolyzed by adopting a lactose enzymolysis technology, so that the problems of lactose crystallization and lactose precipitation of the product are solved, the aim of reducing the sugar content of the product is fulfilled by improving the integral sweetness of the product through lactose hydrolysis, and the lactose hydrolysis-resistant lactose-free milk beverage is suitable for lactose intolerant people.

In order to achieve the purpose, the invention adopts the following technical scheme:

the invention provides a low-fat lactose-free frozen beverage, which comprises the following raw materials in parts by mass:

protein raw material 9.0-12.0 parts

White granulated sugar 7.0-10.0 parts

3.0-10.0 parts of dietary fiber

2.0-2.7 parts of butter

Maltodextrin, 1.5-3.0 parts

Yolk liquid 0.5-1.0 part

0.2-1.0 part of stabilizer

Emulsifier 0.1-0.6 part

0.1-0.3 part of essence

Lactase, 0.05-0.2 part

Water is added to 100 parts;

the fat content of the low-fat lactose-free frozen drink is less than or equal to 2.5g/100g, and the lactose content is less than or equal to 0.5g/100 g.

According to the low-fat lactose-free frozen beverage, the activity of the lactase is more than 5000NLU/mL, and the addition amount of the lactase is more than 0.016 times of the lactose content in the raw materials.

When the activity of lactase is lower than 5000NLU/mL, the lactose content in the finally obtained frozen drink product cannot meet the requirement that the lactose content is less than or equal to 0.5g/100g, which is not in line with the declaration of no lactose.

According to the low-fat lactose-free frozen drink, the protein raw material is one or the combination of more than two of skimmed milk powder, Whey Protein Concentrate (WPC) powder, Milk Protein Concentrate (MPC) powder and vegetable protein powder.

The low-fat lactose-free frozen drink according to the invention is a lactose-free butter, a vegetable butter or a combination of both.

According to the low-fat lactose-free frozen drink, the dietary fiber is one or the combination of more than two of inulin, polydextrose, resistant dextrin, citrus fiber, soybean dietary fiber and the like.

In the low-fat lactose-free frozen beverage, most of fat in the product is replaced by adding the dietary fiber, so that the necessary dietary fiber is supplemented for consumers while the fat content of the product is reduced. The preferable adding amount of the dietary fiber is 3.0-8.0 parts.

The reduction of fat content causes the change of the texture of the frozen ice product and the insufficiency of the mouthfeel, so that the product melting speed is accelerated, the hardness is increased, the spoonability is poor, and the cold feeling in the mouth is enhanced. And part of dietary fiber can bring the mouthfeel of fat, so the invention screens out the dietary fiber with excellent mouthfeel of fat by a sensory evaluation means and determines the optimal addition amount of the dietary fiber in the product, thereby achieving the purpose of making up the problem of poor mouthfeel caused by the fat loss of the product and endowing the product with smooth and fine mouthfeel.

According to the low-fat lactose-free frozen beverage, the stabilizer is one or the combination of more than two of guar gum, carrageenan, xanthan gum, locust bean gum, microcrystalline cellulose and sodium carboxymethylcellulose.

According to the low-fat lactose-free frozen drink, the emulsifier is one or the combination of more than two of glycerin monostearate, monoglyceride and diglycerol fatty acid ester, sucrose fatty acid ester, sorbitan monostearate, citric acid fatty glyceride and soybean lecithin.

In another aspect of the present invention, there is provided a method for preparing the low-fat lactose-free frozen beverage, comprising the steps of:

s1, dissolving the protein raw material in water, adding lactase to react for more than 60min until the lactose content in the mixed solution is below 4.0-7.0mg/100 g;

s2, adding other raw materials in the formula into the solution obtained in the step S1, homogenizing, sterilizing and cooling to obtain frozen beverage slurry;

and S3, aging, freezing and quickly freezing the frozen beverage slurry to obtain the low-fat lactose-free frozen beverage.

According to the preparation method of the invention, in S1, the activity of lactase is more than 5000NLU/mL, and the addition amount is more than 0.016 times of the lactose content in the formula.

According to the preparation method of the present invention, in S1, the reaction temperature is 40-50 ℃ when lactase is added.

According to the preparation method of the invention, in S2, the homogenizing conditions comprise a primary pressure of 230bar-250bar and a secondary pressure of 40bar-50 bar; the sterilization condition is heating at 72-85 ℃ for 15-20 seconds; in S3, the aging time is 3-5 hours.

The low-fat lactose-free frozen drink prepared by the preparation method of the invention contains dietary fiber beneficial to human body, has no lactose, has low fat and low sugar content, greatly reduces the guilt of consumers caused by eating the frozen drink, perfectly meets the main consumption trend of nutrition, health, light luxury and small investment in the current ice product market, simultaneously has good quality structure, mouthfeel, appearance and stability, is convenient to eat and free of burden, is especially suitable for lactose intolerant people and urban white-collar people needing to supplement dietary fiber, and fills the market blank.

In a preferred embodiment of the present invention, the preparation method comprises the steps of:

s1, mixing protein raw materials and performing lactose enzymolysis treatment: mixing skimmed milk powder and purified water, stirring for dissolving completely, adding lactase, stirring at uniform speed, standing for hydration;

s2, preparing frozen beverage slurry: adding other raw materials in the formula into the solution prepared in the S1 under stirring state, continuously stirring until the feed liquid is in a uniform state, homogenizing under the conditions of first-stage pressure of 230-250 bar and second-stage pressure of 40-50 bar, sterilizing at 72-85 deg.C for 20S, and immediately cooling to obtain frozen beverage slurry;

s3, aging, freezing and quickly freezing the frozen beverage slurry to obtain the low-fat lactose-free frozen beverage.

The invention has the following beneficial effects:

the invention provides a low-fat lactose-free frozen beverage and a preparation method thereof, which adopts dietary fiber to replace most of fat in a product, reduces the fat content of the product and supplements necessary dietary fiber for consumers at the same time.

The lactose in the product is fully hydrolyzed by adopting a lactose enzymolysis technology, so that the problems of lactose crystallization and lactose precipitation of the product are solved, and the aim of reducing the sugar content of the product is fulfilled by improving the integral sweetness of the product due to lactose hydrolysis. The low-fat lactose-free frozen beverage prepared by the preparation method contains dietary fiber beneficial to human bodies, is lactose-free, low-fat and low in sugar content, greatly reduces the guilt of consumers caused by eating the frozen beverage, perfectly meets the main consumption trend of nutrition, health, light luxury and small resources in the current ice product market, has good quality, mouthfeel, appearance and stability, is convenient to eat and free of burden, is particularly suitable for lactose intolerant people and urban white-collar people needing to supplement dietary fiber, and fills the market blank.

Detailed Description

In order to more clearly illustrate the invention, the invention is further described below in connection with preferred embodiments. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.

It is noted that all numerical designations of the invention (e.g., temperature, time, concentration, weight, and the like, including ranges for each) may generally be approximations that vary (+) or (-) by increments of 0.1 or 1.0, as appropriate. All numerical designations should be understood as preceded by the term "about".

The frozen drink can be ice cream and the like; taking the above as an example, in the specific embodiment of the invention, the low-fat lactose-free ice cream and the preparation method thereof are provided, and the low-fat lactose-free ice cream comprises the following raw materials in parts by mass:

protein raw material 9.0-12.0 parts

White granulated sugar 7.0-10.0 parts

3.0-10.0 parts of dietary fiber

2.0-2.7 parts of butter

Maltodextrin, 1.5-3.0 parts

Yolk liquid 0.5-1.0 part

0.2-1.0 part of stabilizer

Emulsifier 0.1-0.6 part

0.1-0.3 part of essence

Lactase, 0.05-0.2 part

Water is added to 100 parts;

the preparation method comprises the following steps:

s1, mixing protein raw materials and performing lactose enzymolysis treatment: mixing protein raw material and purified water, stirring, adding lactase after fully dissolving, stirring at uniform speed, standing and hydrating.

S2, preparing ice cream slurry: adding other raw materials in the formula into the solution prepared in the S1 under stirring state, continuously stirring until the material liquid is in a uniform state, homogenizing under the conditions of the first-stage pressure of 230-250 bar and the second-stage pressure of 40-50 bar, sterilizing at 72-85 deg.C for 20S, and immediately cooling to obtain the ice cream slurry.

S3, aging, freezing and quickly freezing the ice cream slurry to obtain the low-fat lactose-free ice cream.

The reference numerals of the above steps S1, S2, S3 are not intended to limit the order of the respective steps in the preparation method, the respective steps in the method, as long as it is logically reasonable. The order of the steps may be varied.

By the preparation method in the technical scheme, the prepared low-fat lactose-free healthy ice cream has the fat content of less than or equal to 2.5g/100g and the lactose content of less than or equal to 0.5g/100g, contains dietary fibers beneficial to human bodies, is lactose-free, low-fat and low in sugar content, greatly reduces the guilt of consumers caused by eating the ice cream, perfectly meets the main consumption trend of nutrition, health, luxury and small resources in the current ice product market, has good quality structure, mouthfeel, appearance and stability, is convenient to eat and free of burden, is particularly suitable for lactose intolerant people and white-collar people in cities needing to supplement the dietary fibers, and fills the market blank.

The fat content in the examples was determined by GB 5009.6-2016 (third method); lactose content was determined by ion chromatography.

Example 1

The embodiment provides a low-fat lactose-free ice cream and a preparation method thereof, wherein the preparation method comprises the following steps:

firstly, the formula is as follows:

and (3) skim milk powder: 120.0kg

White granulated sugar: 80.0kg

Dietary fiber (inulin): 50.0kg

Maltodextrin, 2: 20.0kg

Lactose-free butter: 26.5kg

Egg yolk liquid: 10.0kg

The compound stabilizer (the weight ratio of guar gum to locust bean gum to carrageenan is 9:4: 1): 5.0kg

The compound emulsifier (the weight ratio of the mono-diglycerol fatty acid ester to the unsaturated monoglyceride to the Tween 80 to the propylene glycol alginate is 5:8:1: 2): 2.5kg

Edible essence: natural vanilla 2.0kg

Lactase (Maxilact LGi5000 activity unit 5000 NLU/g): 1.0kg

The water is added to make up 1000 kg.

Secondly, the process:

s1, mixing protein raw materials and performing lactose enzymolysis treatment: mixing skimmed milk powder and purified water at 50 deg.C, stirring to dissolve completely, adding lactase, stirring at constant speed for 30 min, standing, and hydrating for 1 hr.

S2, preparing ice cream slurry: adding lactose-free butter and yolk liquid into the solution prepared in S1 under stirring, stirring to obtain uniform solution, mixing other materials in the formula under dry powder state, adding into the solution, stirring to dissolve completely, homogenizing under 50/250bar, sterilizing at 75 deg.C for 20S, and immediately cooling to 4-6 deg.C to obtain ice cream slurry.

S3, aging the ice cream slurry at 4-6 ℃ for 4 hours, and then freezing and quick-freezing to obtain the low-fat lactose-free ice cream.

S4, placing the low-fat lactose-free ice cream in a freezer at the temperature of-25 ℃ for freezing storage.

The fat content of the prepared low-fat lactose-free ice cream is measured to be 2.40g/100g, and the lactose content is measured to be 0.24g/100 g.

Example 2

The embodiment provides a low-fat lactose-free ice cream and a preparation method thereof, wherein the preparation method comprises the following steps:

firstly, the formula is as follows:

and (3) skim milk powder: 70.0kg

Milk protein concentrate powder (MPC80 powder): 20.0kg

White granulated sugar: 80.0kg

Dietary fiber (inulin): 50.0kg

Maltodextrin, 2: 20.0kg

Lactose-free butter: 26.0kg (5 parts)

Maltodextrin, 2: 30.0kg

Egg yolk liquid: 10.0kg

The compound stabilizer (the weight ratio of guar gum to locust bean gum to carrageenan is 9:4: 1): 5.0kg

The compound emulsifier (the weight ratio of the mono-diglycerol fatty acid ester to the unsaturated monoglyceride to the Tween 80 to the propylene glycol alginate is 5:8:1: 2): 2.5kg

Edible essence: natural vanilla 2.0kg

Lactase (Ha-Lactase5200 activity unit is 5200 NLU/g): 1.0kg

The water is added to make up 1000 kg.

Secondly, the process:

s1, mixing protein raw materials and performing lactose enzymolysis treatment: mixing skimmed milk powder, natural milk concentrated protein powder and purified water at 45 deg.C, stirring to dissolve completely, adding lactase, stirring at constant speed for 30 min, standing, and hydrating for 1.5 hr.

S2, preparing ice cream slurry: adding lactose-free butter and yolk liquid into the solution prepared in S1 under stirring, stirring to obtain uniform solution, mixing other materials in the formula under dry powder state, adding into the solution, stirring to dissolve completely, homogenizing under 30/200bar, sterilizing at 80 deg.C for 20S, and immediately cooling to 4-6 deg.C to obtain ice cream slurry.

S3, aging the ice cream slurry at 4-6 ℃ for 4 hours, and then freezing and quick-freezing to obtain the low-fat lactose-free healthy ice cream.

S4, placing the low-fat lactose-free healthy ice cream in a freezer at the temperature of-25 ℃ for freezing storage.

The fat content of the prepared low-fat lactose-free health ice cream is measured to be 2.23g/100g, and the lactose content is measured to be 0.18g/100 g.

Example 3

The embodiment provides a low-fat lactose-free ice cream and a preparation method thereof, wherein the preparation method comprises the following steps:

firstly, the formula is as follows:

and (3) skim milk powder: 120.0kg (12 parts)

White granulated sugar: 80.0kg (8 parts)

Dietary fiber (polydextrose): 50.0kg (5 parts)

Maltodextrin, 2: 20.0Kg

Lactose-free butter: 26.5kg (5 parts)

Egg yolk liquid: 10.0kg (1 part)

The compound stabilizer (the weight ratio of guar gum to locust bean gum to carrageenan is 9:4: 1): 5.0kg (0.5 parts)

The compound emulsifier (the weight ratio of the mono-diglycerol fatty acid ester to the unsaturated monoglyceride to the Tween 80 to the propylene glycol alginate is 5:8:1: 2): 2.5kg (0.25 parts)

Edible essence: natural vanilla 2.0kg (0.2 parts)

Lactase (Maxilact LGi5000 activity unit 5000 NLU/g): 1.2kg (0.12 parts)

The water is added to make up 1000 kg.

Secondly, the process:

s1, mixing protein raw materials and performing lactose enzymolysis treatment: mixing skimmed milk powder and purified water at 45 deg.C, stirring to dissolve completely, adding lactase, stirring at constant speed for 20 min, standing and hydrating for 40 min.

S2, preparing ice cream slurry: adding lactose-free butter and yolk liquid into the solution prepared in S1 under stirring, stirring to obtain uniform solution, mixing other materials in the formula under dry powder state, adding into the solution, stirring to dissolve completely, homogenizing under 30/200bar, sterilizing at 75 deg.C for 20S, and immediately cooling to 4-6 deg.C to obtain ice cream slurry.

S3, aging the ice cream slurry at 4-6 ℃ for 4 hours, and then freezing and quick-freezing to obtain the low-fat lactose-free healthy ice cream.

S4, placing the low-fat lactose-free healthy ice cream in a freezer at the temperature of-25 ℃ for freezing storage.

The fat content of the prepared low-fat lactose-free healthy ice cream is measured to be 2.40g/100g, and the lactose content is measured to be 0.23g/100 g.

Comparative example 1

Firstly, the formula is as follows:

the lactase is commercially available ordinary lactase, the enzyme activity is 3000NLU/mL, and the other steps are the same as those in example 1

Secondly, the process:

the same as in example 1.

The ice cream produced by the comparative example is not qualified for the declaration of no lactose when the lactose content is detected to be 0.72g/100 g.

Comparative example 2

Firstly, the formula is as follows:

same as example 2

Secondly, the process:

the sterilization conditions in step S2 were changed to UHT (135 ℃ C. and 150 ℃ C., 2-8S), and the procedure was otherwise the same as in example 2.

In the process of producing the ice cream, the feed liquid generates obvious browning phenomenon after sterilization, the feed liquid presents light brown, the ice cream has burnt fragrance, and the color and the flavor of the finally prepared ice cream are not accepted by consumers.

Comparative example 3

Firstly, the formula is as follows:

the inulin of example 1 was replaced with an equal amount of maltodextrin, and the procedure was otherwise the same as in example 1.

Secondly, the process:

the same as in example 1.

The ice cream produced by the comparative example has rough mouthfeel, over-strong ice crystal feeling in mouth, weak cream feeling and poor appearance state.

EXAMPLES example 1 sensory evaluation

(Note: since comparative example 1 does not comply with the lactose-free claim, no comparison of the effects is made here)

The obtained ice cream is evaluated in the following aspects by combining domestic and foreign literature data:

texture (uniform state, smooth surface without particles), melting property (melting condition of ice cream entrance), fat feeling (intensity of greasy feeling brought by fat in ice cream), scooping property (difficulty of taking ice cream by using a spoon), ice crystal feeling (ice mouth and roughness brought by ice crystal particles after ice cream entrance), and overall flavor (fusion of various flavors after ice cream entrance), more than 20 evaluators were selected to evaluate sensory indexes of ice cream, a 9-point scoring method was adopted, the higher the score of each sensory index is, the stronger the preference degree is, and the average score of 20 evaluators was recorded as the following table 1:

as can be seen from the data in Table 1, the ice cream prepared by the embodiments of the invention has the advantages of uniform texture state, smooth surface, no particles, good melting property, proper fat feeling, good scooping property, no obvious ice crystal feeling, soft overall flavor, no peculiar smell and higher overall score. While comparative examples 2 and 3 are inferior to those of the examples in terms of texture, mouth-melt property, fat feeling, ice crystal feeling, and whole flavor; in the comparative example 2, the Maillard reaction occurs due to higher sterilization temperature, so that the color, the flavor and the taste of the product are influenced to a certain extent; in the comparative example 3, because dietary fiber is not adopted to replace fat, the maltodextrin cannot make up for the taste loss caused by the reduction of the fat of the product, so that indexes such as fat feeling, mouth melting property and the like of the product are obviously reduced.

TABLE 1 sensory evaluation results

Index (I)	Example 1	Example 2	Example 3	Comparative example 2	Comparative example 3
						Tissue state	8.1	8.0	7.9	7.2	6.8
Oral melt property	7.6	7.5	7.8	7.0	5.8
						Feeling of fat	8.3	8.2	7.9	6.2	3.5
Scooping property	8.1	8.0	8.0	5.8	4.5
						Feeling of ice crystal	7.9	7.8	7.5	5.5	5.2
Bulk flavor	7.8	7.7	7.8	3.5	6.2
						General evaluation	7.9	7.8	8.0	3.6	4.5

EXAMPLES example 2 measurement results of swelling ratio

When the ice cream slurry is frozen, air is mixed into the ice cream to form fine bubbles, thereby increasing the volume of the ice cream, and the ratio of the increase in volume of the frozen ice cream is called the overrun of the ice cream. Because the expansion rate of the ice cream directly influences the shape, taste and flavor release of the product, the expansion rate is strictly controlled in the processing process, and the preferred expansion rate is 50-70%. The expansion ratio was calculated as follows:

β＝(V₁-V₂)/V₂×100％

wherein β is the expansion ratio,%;

V₁is the volume of 1Kg of ice cream, L;

V₂is the volume, L, of 1Kg of mixed slurry;

the ice creams of examples 1 to 3 and comparative examples 2, 3 were subjected to overrun measurements and the results are given in table 2 below:

TABLE 2 Ice cream overrun

Index (I)	Example 1	Example 2	Example 3	Comparative example 2	Comparative example 3
						Expansion ratio	62％	57％	63％	48％	43％

As can be seen from the data in Table 2, the ice cream prepared using the examples of the present invention had a desirable overrun, and the ice cream prepared using the comparative examples 2 and 3 had a non-desirable overrun. The Maillard browning occurs and the formula lacks necessary dietary fibers, so that the glycolipid ratio of the ice cream product is changed, and the expansion rate of the ice cream product is influenced.

EXAMPLE 3 shelf-Life stability measurement results

The quality guarantee period of the ice cream in the examples 1 to 3 and the comparative examples 2 and 3 is considered, and the texture, the taste and the flavor of the ice cream in the quality guarantee period are considered.

TABLE 3 shelf life observations

As can be seen from Table 3, the frozen beverage prepared by the invention can achieve ideal appearance, taste and flavor in the shelf life, while the comparative examples 2 and 3 can not achieve the requirement of the shelf life and are poor in appearance, taste and flavor.

Comparative example 4

Firstly, the formula is as follows:

the lactase was obtained using commercially available lactase Maxilact LGi5000 with a viability unit of 5000NLU/mL and added in an amount of 0.004 times the total lactose of the formulation, otherwise as in example 1.

Secondly, the process:

the same as in example 1.

The ice cream produced by the comparative example is not qualified to be free of lactose by detecting that the content of lactose is 1.35g/100 g.

It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications may be included within the scope of the present invention.