阅读说明：本技术 一种冰淇淋布丁及其制备方法 (Ice cream pudding and preparation method thereof ) 是由 庞凯平 邓声安 王亚琼 于 2019-11-18 设计创作，主要内容包括：本发明公开了一种冰淇淋布丁及其制备方法,在传统的工艺上,增加了充气工艺,在浓稠的料液中通过充气设备进行充气,使气体以极微小的气泡状态均匀地分布于料液中,体积增大20％～30％,达到类似冰淇淋凝冻后的效果,同时在配方上采用白砂糖、果葡糖浆、脱脂奶粉、全脂奶粉、羟丙基二淀粉磷酸酯、明胶、复合冰淇淋布丁粉、椰子油等成分,制备出具有食用前冷冻后口感似冰淇淋的布丁,与传统冰淇淋相比,它不需要冷链环节,即方便了运输、储存和消费者购买,又大幅度降低了成本,是对现有冰淇淋产品一种很好的补充。(The invention discloses an ice cream pudding and a preparation method thereof, wherein an aeration process is added on the traditional process, aeration is carried out in thick feed liquid through aeration equipment, so that gas is uniformly distributed in the feed liquid in a tiny bubble state, the volume is increased by 20-30%, the effect similar to that of ice cream after congelation is achieved, and meanwhile, white granulated sugar, fructose syrup, skimmed milk powder, whole milk powder, hydroxypropyl distarch phosphate, gelatin, composite ice cream pudding powder, coconut oil and other components are adopted on the formula, so that the pudding with the taste similar to ice cream after being frozen before eating is prepared.)

1. An ice cream pudding is characterized by comprising the following components in percentage by mass,

2-8% of white granulated sugar, 10-20% of high fructose corn syrup, 1.5-5% of skimmed milk powder, 0.2-1% of whole milk powder, 0.5-5.5% of hydroxypropyl distarch phosphate, 0.2-1% of gelatin, 0.2-1.5% of composite ice cream pudding powder, 4-15% of coconut oil, 0.1-0.3% of citric acid, 0.1-0.25% of malic acid, and the balance of water and other materials.

2. An ice cream pudding according to claim 1 comprising, by mass, 5% white granulated sugar, 16% high fructose corn syrup, 3% skimmed milk powder, 0.5% whole milk powder, 2% hydroxypropyl distarch phosphate, 0.5% gelatin, 0.6% composite ice cream pudding powder, 9% coconut oil, 0.19% citric acid, 0.16% malic acid, water and 63.05% other ingredients.

3. An ice cream pudding according to claim 1 wherein said coconut oil is hydrogenated coconut oil.

4. The ice cream pudding of claim 1, wherein the other ingredient is one of a lactic acid bacteria fermentation broth or a fruit puree or a fruit powder.

5. A method for preparing an ice cream pudding as claimed in any one of claims 1 to 3, comprising the steps of cooking, flavoring, filling, sterilizing and cooling, and further comprising the step of aerating after the flavoring step and before the filling step, wherein the aerating step comprises the following operations: under the constant-pressure stirring state, the feed liquid is heated to 84-88 ℃, the temperature is constant, the air inlet pressure is adjusted to be 0.15-0.25 Mpa, the discharge pressure is adjusted to be 0.1-0.2 Mpa, and the material is inflated until the volume is increased by 20-30%.

6. The preparation method of the ice cream pudding according to claim 5, wherein the boiling material comprises the following operations of adding a white granulated sugar solution and fructose into warm water, adding cold water and the composite ice cream pudding powder through a colloid mill, stirring and mixing uniformly, heating to 95-98 ℃, preserving heat for 10-15 min, filtering the boiled material, adding a homogenized mixture of skimmed milk powder, whole milk powder, hydroxypropyl distarch phosphate, hydrogenated coconut oil and water into a filtrate, stirring and controlling the temperature to 82-85 ℃, and preserving heat for 15-20 min.

7. The preparation method of the ice cream pudding according to claim 5, wherein the flavoring comprises the following operations of adding other materials into the mixed solution after the materials are boiled, adding the treated gelatin, stirring and mixing uniformly, adding the citric acid and malic acid solution in a spraying mode, adding the essence after stirring and mixing, and stirring and mixing uniformly.

8. The preparation method of the ice cream pudding according to claim 5, wherein the processed gelatin is prepared by adding water into gelatin, keeping the material-liquid ratio at 1: 2.5-5, stirring and dispersing, and then steaming for 10-15 min.

9. A preparation method of an ice cream pudding according to claim 5, wherein the temperature of sterilization is 82-87 ℃ and the time is 15-30 min.

10. A method of making ice cream pudding according to claim 5 wherein the temperature of filling is 85 to 88 ℃.

Technical Field

The invention relates to the technical field of pudding, in particular to ice cream pudding and a preparation method thereof.

Background

With the continuous improvement of the living standard of people, consumers have higher requirements on the taste, eating method, package and the like of the original products, and the requirements of the consumers on continuous change can be met only by continuously innovating the products.

The pudding is a leisure food which is popular among men, women, old and young in the market in recent years, has soft and smooth mouthfeel, is added with more milk and dairy products and a small amount of grease, and is a nutritional and delicious milk-containing jelly. The ice cream is also a strong love for consumers, particularly for children and the young, and particularly in summer, is a food which is often eaten for relieving summer heat and quenching thirst, and has the advantages of bulkiness, fineness, melting, and sweet but not greasy taste, so that people become loved.

At present, the preparation process of the ice cream mainly comprises the steps of dissolving, blending, sterilizing, cooling and filling the raw materials of milk powder, cream, starch, edible gum and a stabilizer after thermal homogenization treatment, wherein the prepared ice cream needs to be matched with refrigeration for storage, so that the transportation is inconvenient, the ice cream is not convenient to carry, and the development concept of convenience in carrying, transportation and storage, which is not popular in food, is not met.

Disclosure of Invention

In view of the above, the invention aims to provide an ice cream pudding and a preparation method thereof, which are improved from the formula and the preparation method, overcome the existing ice cream cold chain link, are convenient to transport and store, and reduce the product cost.

The invention provides an ice cream pudding based on the aim, which comprises the following components in percentage by mass,

2-8% of white granulated sugar, 10-20% of high fructose corn syrup, 1.5-5% of skimmed milk powder, 0.2-1% of whole milk powder, 0.5-5.5% of hydroxypropyl distarch phosphate, 0.2-1% of gelatin, 0.2-1.5% of composite ice cream pudding powder, 4-15% of coconut oil, 0.1-0.3% of citric acid, 0.1-0.25% of malic acid, and the balance of water and other materials.

Optionally, the ice cream comprises, by mass, 5% of white granulated sugar, 16% of high fructose corn syrup, 3% of skimmed milk powder, 0.5% of whole milk powder, 2% of hydroxypropyl distarch phosphate, 0.5% of gelatin, 0.6% of composite ice cream pudding powder, 9% of coconut oil, 0.19% of citric acid, 0.16% of malic acid, and 63.05% of water and other materials.

Optionally, the coconut oil is hydrogenated coconut oil.

Optionally, the other materials are one of lactobacillus fermentation liquor, fruit primary pulp or fruit powder.

A preparation method of ice cream pudding comprises the steps of cooking, flavoring, filling, sterilizing and cooling, and is characterized by further comprising the step of inflating after the flavoring step and before the filling step, wherein the inflating step comprises the following operations: under the constant-pressure stirring state, the feed liquid is heated to 84-88 ℃, the temperature is constant, the air inlet pressure is adjusted to be 0.15-0.25 Mpa, the discharge pressure is adjusted to be 0.1-0.2 Mpa, and the material is inflated until the volume is increased by 20-30%.

Optionally, the cooking material comprises the following operations of adding a white granulated sugar solution and fruit glucose into warm water, adding cold water and the composite ice cream pudding powder through a colloid mill, stirring and mixing uniformly, heating to 95-98 ℃, preserving heat for 10-15 min, filtering the cooked material, adding a homogenized mixture of skimmed milk powder, whole milk powder, hydroxypropyl distarch phosphate, hydrogenated coconut oil and water into a filtrate, stirring and controlling the temperature to 82-85 ℃, and preserving heat for 15-20 min.

Optionally, the flavoring comprises the following operations of adding other materials and processed gelatin into the mixed solution after the materials are boiled, stirring and mixing uniformly, adding citric acid and malic acid solution in a spraying mode, adding essence after stirring and mixing, and stirring and mixing uniformly.

Optionally, the processed gelatin is prepared by adding water into gelatin, keeping the material-liquid ratio at 1: 2.5-5, stirring and dispersing, and then thermally steaming for 10-15 min.

Optionally, the sterilization temperature is 82-87 ℃, and the sterilization time is 15-30 min.

Optionally, the filling temperature is 85-88 ℃.

From the above, it can be seen that the ice cream pudding and the preparation method thereof provided by the invention have the advantages that the traditional process is added with an aeration process, the aeration is carried out in thick feed liquid through aeration equipment, so that gas is uniformly distributed in the feed liquid in a tiny bubble state, the volume is increased by 20-30%, the effect similar to that of ice cream after being frozen is achieved, meanwhile, the ingredients such as white granulated sugar, fructose syrup, skimmed milk powder, whole milk powder, hydroxypropyl distarch phosphate, gelatin, composite ice cream pudding powder and coconut oil are adopted in the formula, and the pudding with the taste similar to ice cream after being frozen before being eaten is prepared through the matching of the ingredients and the difference of the adding mode and the processing mode, compared with the traditional ice cream, the ice cream pudding does not need a cold chain link, is convenient to transport, store and buy by consumers, and the cost is greatly reduced, compared with the traditional ice cream, the product of the ice cream is convenient to be made into a miniaturized package, meets the requirement that children are not easy to eat more frozen food, and is a good supplement to the existing ice cream product.

Drawings

FIG. 1 is a graph illustrating the effect of the temperature rise of the inflation gas on the product according to an embodiment of the present invention;

FIG. 2 is a graph illustrating the effect of charge air pressure on a product according to an embodiment of the present invention;

FIG. 3 is a graph illustrating the effect of inflation discharge pressure on product in accordance with an embodiment of the present invention;

FIG. 4 is a graph illustrating the effect of increased aerated volume on a product according to an embodiment of the present invention.

Detailed Description

In the following description of the embodiments, the detailed description of the present invention, such as the manufacturing processes and the operation and use methods, will be further described in detail to help those skilled in the art to more fully, accurately and deeply understand the inventive concept and technical solutions of the present invention.

In order to solve the problem that pudding in the prior art is inconvenient to transport and store, the invention provides a preparation method of ice cream pudding, which comprises the steps of cooking, blending, filling, sterilizing and cooling, and is characterized by further comprising an aeration step after the blending step and before the filling step, wherein the aeration step comprises the following operations: under the constant-pressure stirring state, the feed liquid is heated to 84-88 ℃, the temperature is constant, the air inlet pressure is adjusted to be 0.15-0.25 Mpa, the discharge pressure is adjusted to be 0.1-0.2 Mpa, and the material is inflated until the volume is increased by 20-30%.

Meanwhile, the formula of the ice cream pudding suitable for the preparation method is provided, and the ice cream pudding comprises the following components, by mass, 2-8% of white granulated sugar, 10-20% of high fructose corn syrup, 1.5-5% of skimmed milk powder, 0.2-1% of whole milk powder, 0.5-5.5% of hydroxypropyl distarch phosphate, 0.2-1% of gelatin, 0.2-1.5% of composite ice cream pudding powder, 4-15% of coconut oil, 0.1-0.3% of citric acid, 0.1-0.25% of malic acid, and the balance of water and other materials.

In the conventional preparation method, an aeration step is added after the flavoring step, the aeration step mainly has the effects that gas is blown into thick feed liquid, the gas is blown into the thick feed liquid to form an air cavity, the gas is stirred at high speed in the feed liquid in a closed cavity, the gas is uniformly distributed in the feed liquid in a tiny bubble state, the volume expansion ratio of the feed liquid is controlled at the same time, the effect similar to that of ice cream after congelation is achieved, the aerated pudding has the advantages that on one hand, the hardness is improved due to the blowing of the gas, the shape is fixed, meanwhile, refrigeration is not needed, transportation and storage are convenient, on the other hand, hydrogen bond combination is formed between the hydroxypropyl distarch phosphate and the hydrogenated coconut oil due to the change of the formula in the manufacturing process, the conventional starch is replaced by the hydroxypropyl distarch phosphate, and the hydrogenated coconut oil is added simultaneously, on the one hand, the taste of the product is changed, the internal network structure is formed, a space structure is provided for inflation treatment, the stability of the structure of the prepared pudding is guaranteed, meanwhile, the viscosity of the whole material is improved by adding gelatin and milk powder, and the micro-bubbles are formed by the agglomeration of gas molecules in the inflation process.

Specifically, the preparation method of the ice cream pudding provided by the embodiment 1 of the invention comprises the following steps:

the amounts of the materials used are given in table 1: (1000 kg per cylinder charge).

TABLE 1 amount of each material added for ice cream pudding with different tastes

Boiling materials, and adding 60 ℃ softening warm water into a material boiling cylinder according to different varieties. The water is added into each variety as follows: 178.5kg of yoghourt taste, 168.1kg of mango taste, 193.8kg of vanilla taste and 179.4kg of durian taste.

100kg white granulated sugar water (water: white granulated sugar 1:1) and 160kg high fructose corn syrup (purity 71%) are put into a material boiling jar.

And (3) slowly pouring the composite ice cream pudding powder while adding 200kg of softened cold water through a colloid mill, opening a steam valve of a material boiling cylinder to heat after the composite ice cream pudding powder is added, closing the steam valve after the composite ice cream pudding powder is heated to 95-98 ℃, and keeping the temperature for 10 min.

The boiled feed liquid must be filtered within 20min, otherwise the viscosity is increased due to the reduction of temperature, and the filtering is blocked.

Starting a material feeding pump of the material boiling cylinder, feeding the material liquid into the blending cylinder, filtering the material liquid by a filter in the process, wherein the filter screen of the filter is 100 meshes, and the filter cloth is required to be replaced once for filtering. And (3) filtering all the feed liquid into a blending tank, adding the hot and homogenized mixed liquid of the milk powder, the hydroxypropyl distarch phosphate, the hydrogenated coconut oil and the water (continuously stirring), and cooling to 82-85 ℃, wherein the process is controlled for 15-20 min.

Treatment of whole milk powder, skim milk powder, hydroxypropyl distarch phosphate and hydrogenated coconut oil: weighing 5kg of whole milk powder, 30kg of skimmed milk powder and 20kg of hydroxypropyl distarch phosphate according to a formula, firstly adding 100kg of softened water with the temperature of 55-65 ℃ into a stirring tank, then slowly adding the whole milk powder and the skimmed milk powder under the condition of continuous stirring, dispersing and hydrating for 10-15 minutes, then adding 90kg of melted hydrogenated coconut oil, then adding the hydroxypropyl distarch phosphate, and continuously stirring to ensure that the slurry is uniform, wherein the temperature is controlled at 45-55 ℃. And finally homogenizing by a homogenizer, opening a discharge valve during homogenizing, and putting the homogenized feed liquid into a material boiling cylinder. After the feed liquid is homogenized, the batching tank, the homogenizer and the pipeline are washed by 5kg of softened water with the temperature of 55-60 ℃ to avoid blockage, and the washed water is pumped into the batching cylinder. The longest storage time of the dissolved milk powder is not more than 30 min; homogenizing pressure: the primary pressure is 10MPa, and the secondary pressure is 5 MPa.

Treatment of hydrogenated coconut oil: the hydrogenated coconut oil needs to be melted in advance when in use. The hydrogenated coconut oil with good package inside water bath heating needs to be filled in a container with the oil if the package is damaged, the water temperature is 80 ℃, and the oil temperature is controlled to be 40-50 ℃.

Blending, namely adding 30kg of lactobacillus fermentation liquor into the yoghourt flavor; adding 40kg of mango raw pulp into the mango flavor; dispersing vanilla powder by a colloid mill, namely adding 10kg of cold soft water into a hopper for circulation, pouring 2kg of vanilla powder, and dispersing; the durian flavor is also that the durian powder is processed by a colloid mill, namely the durian powder is started after 20kg of cold soft water is added, and then 10kg of durian powder is poured for circular dispersion.

Adding the prepared other materials (fermentation broth or primary pulp or fruit powder) into a blending cylinder under stirring, adding gelatin peptone, and stirring.

The gelatin is first steamed in a 3-fold softened water steaming cabinet. Dividing into 5 dishes, filling 1kg of gelatin in each dish, adding 3kg of water in each dish, stirring and dispersing, and steaming for 15min on a steaming cabinet to melt for later use.

And (3) adjusting acid, accurately weighing citric acid and malic acid according to a formula, dissolving and diluting with 50kg of 50-60 ℃ softened water, and slowly adding into the feed liquid in a spraying manner (the acid adjusting time is more than or equal to 10 min).

And (3) blending, accurately weighing the essence, slowly adding the essence into the feed liquid, washing the inner wall of the container with a small amount of warm water till the inner wall is clean after adding the essence, and uniformly stirring.

Sampling and detecting, after adjusting acid, covering a cylinder cover and continuously stirring for 3min, taking 50-100 g of sample to detect that indexes such as color, smell, taste, pH value, sugar degree, gel and the like of the feed liquid are qualified, and then entering the next procedure.

In the blending process, blending is carried out under the condition of continuous stirring, and during blending, firstly, the acid is blended and then the fragrance is blended; a special container is used for each raw material, and the mixing is forbidden. All water for blending must use softening water; after flavoring, the pH value of the feed liquid is 4.1-4.3, and the refractive sugar degree is 26-28%.

Inflation, (1) temperature rise: under the condition of starting stirring, a steam valve is opened, the pressure is controlled to be 0.2Mpa, the feed liquid is heated to 85 ℃, and the steam valve is closed.

(2) And (3) inflating: pumping the feed liquid into a hopper of an aeration device, preserving heat of the hopper in advance to 85 ℃, opening a feeding switch, simultaneously opening an aeration switch and an air inlet valve, adjusting the air inlet pressure to be 0.2Mpa and the pressure of a discharge port to be 0.1Mpa, adjusting the size of a feed valve, and maintaining the discharge amount and the filling speed to be synchronous. And aerating until the volume of the material is increased by 25%.

And (3) returning the discharged liquid after starting up to the hopper of the inflation equipment through a return pipe, opening the discharge valve when the discharge temperature is 85-88 ℃ and other temperatures and pressures are stable, and sending the inflated liquid into the hopper of the filling machine. The discharge density is checked by a hydrometer and is required to be 0.70-0.75, and the embodiment of the invention is 0.72.

And (1) filling, wherein the temperature of a material liquid at a discharge port of a filling machine is 85-88 ℃, and a cup is required to be filled completely without leaving a gap. (2) The sealing temperature is set according to the heat sealing parameters of the machine, and can be properly adjusted according to the heat sealing strength during operation. (3) The date of production, date or mark is executed according to the production date printing (spraying) standard, and the date or mark is printed accurately and clearly. (4) When the machine is started, the filled semi-finished products are subjected to primary inspection, and normal filling production can be carried out after the primary inspection is qualified.

And (3) sterilizing and cooling, starting a sterilizing cooling machine, and starting feeding to sterilize after the sterilizing temperature and time are determined to be correct, wherein the filled pudding needs to be sterilized immediately, the sterilizing time is 15-30 min, and the temperature is 82-87 ℃. The cooling water is controlled below 30 ℃, the cup enters an air drying assembly line after 15min of cooling time, and the water on the surface of the cup is dried by hot air. Product vibration and impact are avoided in the whole sterilizing and cooling process.

Specifically, the ice cream pudding and the preparation method thereof provided by the embodiment of the invention have the same yogurt taste as the ice cream pudding prepared by the embodiment 1, the addition amounts of the used materials are shown in table 1, and the preparation conditions are shown in table 2: (1000 kg per cylinder charge).

TABLE 2 Ice cream puddings prepared under different aeration conditions

Measuring	Temperature rise/. degree.C	Inlet pressure/Mpa	Discharge pressure/Mpa	Volume increase/%)
					Example 1	85	0.2	0.1	25
Example 2	88	0.2	0.1	23
					Example 3	87	0.2	0.1	26
Example 4	86	0.2	0.1	27
					Example 5	84	0.2	0.1	29
Example 6	85	0.15	0.1	22.5
					Example 7	85	0.25	0.1	26.5
Example 8	85	0.2	0.15	23.5

According to the embodiment of the invention, the treatment of sterilizing immediately after air inflation is adopted, and a large number of experimental researches prove that when the air inflation temperature is close to the sterilization temperature, the prepared product has the best stability, because the temperature difference between the air inflation temperature and the sterilization temperature is overlarge, the sterilization after air inflation can cause the larger change of the product volume, thereby influencing the stability of the product.

From the above data, it can be seen that the lower the temperature, the greater the volume increase, because the lower the temperature, the viscosity of the material increases, the ability of the material to cover tiny bubbles increases during the aeration process, more bubbles can be covered during the aeration process, the volume increase is greater, and vice versa, but the optimal temperature is 85 ℃ in order to match the sterilization temperature.

Meanwhile, the air inlet pressure is required to be higher than the discharge pressure in production, otherwise, the raw materials are easy to flow backwards, and the product is not easy to carry out. As can be seen from the data in Table 2, the increase of the inlet pressure and the increase of the volume are large, but the pressure difference between the inlet pressure and the outlet pressure is kept under 0.05-0.15 Mpa, otherwise, the too large pressure difference can cause the quick outlet, which is not beneficial to the operation of the subsequent production, and the pressure difference is small, the outlet is slow, the production period is increased, thereby increasing the production cost.

Comparative example 1, the same amount of each raw material for yogurt flavor as in example 1, except that there was no aeration step.

The samples of the above examples were frozen and then evaluated using the sensory evaluation criteria of table 3, the evaluation results are shown in table 4, and the trend graphs of the parameters are shown in fig. 1 to 4.

TABLE 3 sensory evaluation criteria

TABLE 4 sensory evaluation results

Measuring	Taste of the product	Smell(s)	Color and luster	Tissue state	Total score
						Example 1	28	18	20	29	95
Example 2	26	18	18	28	90
						Example 3	29	18	19	29	95
Example 4	29	19	17	28	93
						Example 5	30	17	16	23	86
Example 6	23	15	18	24	80
						Example 7	28	19	18	28	93
Example 8	28	18	19	27	92
						Comparative example 1	27	17	17	22	83

The characteristics of ice cream and pudding are combined, the pudding production process is improved on the basis of the aging principle of ice cream, and the ice cream is eaten according to the ice cream freezing eating method, so that the pudding product becomes an innovative pudding product. The product belongs to a normal-temperature storage product, is frozen before eating, and is eaten when people want to eat, so that the requirements of partial consumers on convenience and quickness of cold drink food are met.

Those of ordinary skill in the art will understand that: the discussion of any embodiment above is meant to be exemplary only, and is not intended to intimate that the scope of the disclosure, including the claims, is limited to these examples; within the idea of the invention, also features in the above embodiments or in different embodiments may be combined, steps may be implemented in any order, and there are many other variations of the different aspects of the invention as described above, which are not provided in detail for the sake of brevity.

The embodiments of the invention are intended to embrace all such alternatives, modifications and variances that fall within the broad scope of the appended claims. Therefore, any omissions, modifications, substitutions, improvements and the like that may be made without departing from the spirit and principles of the invention are intended to be included within the scope of the invention.