阅读说明：本技术 一种低热量低脂冰淇淋制备方法 (Preparation method of low-calorie and low-fat ice cream ) 是由 王鲁峰 曾雪 余奔 黄慧中 于 2019-10-23 设计创作，主要内容包括：本发明涉及食品技术领域,提供了一种低热量低脂冰淇淋制备方法。方法包括将脱除果胶后的柚皮粗纤维,进行蒸汽爆破处理得到中间原料；将所述中间原料的置于纤维素酶中水浴第一预设时间后,得到辅料A；将淀粉溶液进行沸水浴糊化后,添加淀粉酶进行水浴第二预设时间后,得到辅料B；制得复配乳化稳定剂溶液；向40-50℃水中缓慢加入脱脂乳粉,缓慢加入预设配比的辅料A、辅料B和奶油,在高剪切搅拌器搅拌,直至完全溶解,将此混合液中缓缓加入到所述复配稳定剂溶液中,搅拌第三预设时间,制成混合浆料；本发明能够显著降低冰淇淋的热量,抗冰晶效果好,冰淇淋口感佳。(The invention relates to the technical field of food, and provides a preparation method of low-calorie and low-fat ice cream. The method comprises subjecting pectin-removed pericarpium Citri Grandis crude fiber to steam explosion treatment to obtain intermediate material; placing the intermediate raw material in a cellulase water bath for a first preset time to obtain an auxiliary material A; after the starch solution is gelatinized in boiling water bath, amylase is added to carry out water bath for a second preset time, and an auxiliary material B is obtained; preparing a compound emulsion stabilizer solution; slowly adding the skim milk powder into water at the temperature of 40-50 ℃, slowly adding the auxiliary material A, the auxiliary material B and cream in a preset ratio, stirring in a high-shear stirrer until the materials are completely dissolved, slowly adding the mixed solution into the compound stabilizer solution, and stirring for a third preset time to prepare mixed slurry; the invention can obviously reduce the heat of the ice cream, and has good anti-ice crystal effect and good ice cream taste.)

1. A method for preparing low-calorie and low-fat ice cream, which is characterized by comprising the following steps:

preparing a compound emulsion stabilizer solution according to one or more of sucrose, maltodextrin, molecular distillation monoglyceride, xanthan gum and carrageenan;

slowly adding the skim milk powder into water at the temperature of 40-50 ℃, stirring while adding the skim milk powder until the powder is completely dissolved, slowly adding the auxiliary material A, the auxiliary material B and the cream in a preset ratio under the temperature condition, stirring until the auxiliary material A, the auxiliary material B and the cream are completely dissolved, slowly adding the mixed solution into the compound stabilizer solution, and stirring for a third preset time to prepare mixed slurry; the mixed slurry is used for preparing ice cream;

the auxiliary material A comprises citrus soluble fiber particles, and the citrus soluble fiber particles account for 02-0.4% of the mixed slurry; the auxiliary material B is a hydrolyzed starch molecule-containing solution, wherein the proportion of starch in the mixed slurry is 1-2%.

2. A method of making a low calorie, low fat ice cream as claimed in claim 1 wherein said adjunct a is processed by a process comprising:

performing steam explosion treatment on the pectin-removed peel crude fibers to obtain an intermediate raw material;

placing the intermediate raw material in a cellulase water bath for a first preset time, and homogenizing in a high-pressure homogenizer to obtain an auxiliary material A;

the processing process of the auxiliary material B comprises the following steps:

and (3) after the starch solution is gelatinized in boiling water bath, adding amylase to carry out water bath for a second preset time, and obtaining an auxiliary material B.

3. The method for preparing low-calorie and low-fat ice cream according to claim 2, wherein the steam explosion treatment to obtain the intermediate raw material comprises:

the pectin-removed peel crude fiber is put in the environment of 2.0-3.2MPa and 121 ℃ for steam explosion pretreatment for 4-10 min.

4. A method of making a low calorie, low fat ice cream as claimed in claim 2 wherein said subjecting of said intermediate material to a cellulase water bath for a first predetermined time period comprises:

mixing endoglucanase with the enzyme activity of 500U/g-800U/g with the intermediate raw material, and then carrying out water bath at 40-60 ℃ for 50-70min, wherein the endoglucanase and the intermediate raw material are matched according to the proportion of 400U to 1g to 450U to 1g in addition amount; wherein the first preset time is 50-70 min.

5. A method of making low calorie, low fat ice cream according to claim 2 wherein the starch solution is formed from high amylose corn or high amylose potato starch and the starch solution is gelatinized by a boiling water bath comprising:

preparing starch solution with starch-water ratio of 5-10% from corn high amylose starch or potato high amylose starch, heating in boiling water bath for 15-40min for gelatinization, and cooling to room temperature.

6. The method for preparing low-calorie and low-fat ice cream according to claim 2, wherein after the amylase is added and water bath is carried out for a second preset time, an auxiliary material B is obtained, and the method specifically comprises the following steps:

adding α -amylase solution with the enzyme activity of 40-60U/mL into the dissolved pulp, matching α -amylase solution and starch solution according to the proportion of 0.5mL to 1g to 1mL to 1g, and carrying out water bath reaction for 10-15min at the temperature of 65-70 ℃ to obtain an auxiliary material B, wherein the second preset time is 10-15 min.

7. The method for preparing low-calorie and low-fat ice cream according to claim 1, wherein the compound emulsion stabilizer solution is prepared from one or more of sucrose, maltodextrin, molecular distilled monoglyceride, xanthan gum and carrageenan, and comprises the following steps:

90-100g of sucrose, 30-35g of maltodextrin, 2-3g of molecular distillation monoglyceride, 1-2g of xanthan gum and 0.25-0.5g of carrageenan, which are dissolved in 100mL of water with the temperature of 75-80 ℃, and rapidly stirred for 3-5min by a high shear stirrer until no particles are completely dissolved, thus obtaining the compound emulsion stabilizer solution.

8. A method for preparing low-calorie and low-fat ice cream according to claim 2, wherein the slow addition of the auxiliary materials A, B and cream in a predetermined ratio comprises:

taking 2g of auxiliary material A, 20g of auxiliary material B and 130g of cream for adding; alternatively, the first and second electrodes may be,

the auxiliary materials A and B are 4g and 15g respectively, and cream is added according to the proportion of 110 g.

9. A process for making a low calorie, low fat ice cream as claimed in any one of claims 2 to 7 wherein said pericarp comprises: one or more of pericarpium Citri Grandis, pericarpium Citri Tangerinae and lemon peel.

10. A preparation method of low-calorie and low-fat ice cream is characterized in that raw materials comprise 800g of high amylose corn starch and 200g of shaddock peel cellulose, and the method comprises the following steps:

step 1, pretreating raw and auxiliary materials, namely pretreating shaddock peel crude fibers subjected to pectin removal by steam explosion under the conditions of 2.0-3.2MPa and 100-121 ℃ for 4min, then carrying out water bath for 60min under the condition of 50 ℃ by adopting endoglucanase with the enzyme activity of 700U/g, matching the endoglucanase with cellulose in the shaddock peel crude fibers according to the proportion of 420U to 1g, finally homogenizing for 10 times under the condition of 600bar in a high-pressure homogenizer to obtain an auxiliary material A, storing the auxiliary material A in a refrigerator at 4 ℃ for later use, preparing corn high-amylose starch into a starch solution with the pulp-water ratio of 8%, heating the starch solution in a boiling water bath for 30min for gelatinization, cooling the starch solution to room temperature, adding α -amylase solution with the enzyme activity of 50U/mL into the dissolved pulp, matching the addition amount of α -amylase solution volume and the weight of the corn high-amylose according to the proportion of 0.5mL to 1g, carrying out water reaction for 15min under the condition of 70 ℃ to obtain an auxiliary material B, storing the auxiliary material B in the refrigerator at 4;

step 2, mixing and dissolving dry auxiliary materials: 90g of sucrose, 30g of maltodextrin, 2g of molecular distillation monoglyceride, 1g of xanthan gum and 0.25g of carrageenan, dissolving in 100mL of water at 75-80 ℃, and quickly stirring for 3-5min by a high-shear stirrer until no particles are completely dissolved to obtain a compound emulsion stabilizer solution; slowly adding 100g of skim milk powder into 400mL of water at 40-50 ℃, stirring at medium speed while adding the milk powder until the powder is completely dissolved, slowly adding 2g of auxiliary material A, 20g of auxiliary material B and 130g of cream under the temperature condition, stirring for 15min by a high-shear stirrer until the powder is completely dissolved, slowly adding the mixed solution into a compound stabilizer solution, and stirring for 10-15min to prepare mixed slurry;

step 3, sterilization: pasteurizing the dissolved slurry at 85-90 deg.C for 10-15 min;

step 4, homogenizing: homogenizing the sterilized slurry in a high-pressure homogenizer at 65-70 deg.C under 18-20MPa of the primary pressure and the secondary pressure;

and 5, aging: pouring the homogenized slurry into cooling equipment to be cooled to the aging temperature of 2-4 ℃; then transferring the mixture into a refrigerating chamber at the temperature of 2-4 ℃ for aging for 3-4 h;

step 6, freezing: pouring the aged slurry into an ice cream mold for quick freezing at-25 deg.C for 40-60 min;

step 7, finished product and bagging: and bagging the frozen ice cream, and freezing and storing.

11. A preparation method of low-calorie and low-fat ice cream is characterized in that raw materials comprise 800g of high amylose corn starch and 200g of shaddock peel cellulose, and the method comprises the following steps:

step 1, pretreating raw and auxiliary materials, namely pretreating shaddock peel crude fibers subjected to pectin removal by steam explosion under the conditions of 2.0-3.2MPa and 100-121 ℃ for 4min, then carrying out water bath for 60min under the condition of 50 ℃ by adopting endoglucanase with the enzyme activity of 700U/g, matching the endoglucanase with cellulose in the shaddock peel crude fibers according to the proportion of 420U to 1g, finally homogenizing for 10 times under the condition of 600bar in a high-pressure homogenizer to obtain an auxiliary material A, storing the auxiliary material A in a refrigerator at 4 ℃ for later use, preparing corn high-amylose starch into a starch solution with the pulp-water ratio of 8%, heating the starch solution in a boiling water bath for 30min for gelatinization, cooling the starch solution to room temperature, adding α -amylase solution with the enzyme activity of 50U/mL into the dissolved pulp, matching the addition amount of α -amylase solution volume and the weight of the corn high-amylose according to the proportion of 0.5mL to 1g, carrying out water reaction for 15min under the condition of 70 ℃ to obtain an auxiliary material B, storing the auxiliary material B in the refrigerator at 4;

step 2, mixing and dissolving dry auxiliary materials: 90g of sucrose, 30g of maltodextrin, 2g of molecular distillation monoglyceride, 1g of xanthan gum and 0.25g of carrageenan, dissolving in 100mL of water at 75-80 ℃, and quickly stirring for 3-5min by a high-shear stirrer until no particles are completely dissolved to obtain a compound emulsion stabilizer solution; slowly adding 100g of skim milk powder into 400mL of water at 40-50 ℃, stirring at medium speed while adding the milk powder until the powder is completely dissolved, slowly adding 4g of auxiliary material A, 15g of auxiliary material B, 110g of cream, stirring for 15min by a high-shear stirrer at the temperature until the powder is completely dissolved, slowly adding the mixed solution into a compound stabilizer solution, and stirring for 10-15min to prepare mixed slurry;

step 3, sterilization: pasteurizing the dissolved slurry at 85-90 deg.C for 10-15 min; (ii) a

Step 4, homogenizing: homogenizing the sterilized slurry in a high-pressure homogenizer at 65-70 deg.C under 18-20MPa of the primary pressure and the secondary pressure;

and 5, aging: pouring the homogenized slurry into cooling equipment to be cooled to the aging temperature of 2-4 ℃, and then transferring into a refrigerating chamber at the temperature of 2-4 ℃ to age for 3-4 h;

step 6, freezing: and pouring the aged slurry into an ice cream freezer to a semi-frozen state, and discharging to obtain the low-calorie low-fat soft ice cream.

[ technical field ] A method for producing a semiconductor device

The invention relates to the technical field of food, in particular to a preparation method of low-calorie and low-fat ice cream.

[ background of the invention ]

The ice cream is a volume-expanded frozen dairy product prepared by taking drinking water, milk powder, cream (or vegetable oil), sugar and the like as main raw materials and adding a proper amount of food additives through processes of mixing, sterilizing, homogenizing, aging, congealing, hardening and the like, has fine and smooth mouthfeel, is cool, and is a good product for clearing away summer heat. However, as the living standard of people is improved, people can not only recognize the ice cream by clearing away summer heat, but also regard the ice cream as a leisure food or a hobby food. The traditional ice cream sold in the market at present has high fat content and sugar content, and the total heat generated by every 100g of ice cream can exceed 1000 kilojoules, so that the ice cream belongs to high-heat food and does not meet the pursuit of people for low-sugar low-fat healthy life at present. However, although the calorie of the ice cream can be reduced by simply reducing the fat content in the ice cream, the ice crystals become large, the taste is rough, and the eating quality is greatly reduced. Therefore, consumers consider the ideal ice cream to be greatly reduced in calorie while the eating quality such as the mouthfeel of the ice cream remains unchanged.

Various methods have been developed to reduce the caloric content of ice cream. Among them, inulin, whey protein, guar gum, etc. are most reported to be added to ice cream as a fat substitute. These methods can reduce the caloric content of ice cream to some extent, but the method is costly to produce, the addition is substantially over 5%, and the addition of only one fat substitute alone often does not meet all the characteristic requirements of ice cream. Therefore, in order to reduce the calorie of the ice cream and improve the quality of the ice cream, a safe and efficient low-calorie ice cream preparation method is urgently needed in the market. In view of the above, overcoming the drawbacks of the prior art is an urgent problem in the art.

[ summary of the invention ]

The technical problem to be solved by the embodiment of the invention is to reduce the heat of the ice cream and improve the quality of the ice cream, and a substitute scheme which has better cost performance and better mouthfeel than inulin, whey protein derivatives, guar gum and the like is urgently needed to be found.

The embodiment of the invention adopts the following technical scheme:

in a first aspect, a method of making a low-calorie, low-fat ice cream comprises:

preparing a compound emulsion stabilizer solution according to one or more of sucrose, maltodextrin, molecular distillation monoglyceride, xanthan gum and carrageenan;

slowly adding the skim milk powder into water at the temperature of 40-50 ℃, stirring while adding the skim milk powder until the powder is completely dissolved, slowly adding the auxiliary material A, the auxiliary material B and the cream in a preset ratio under the temperature condition, stirring until the auxiliary material A, the auxiliary material B and the cream are completely dissolved, slowly adding the mixed solution into the compound stabilizer solution, and stirring for a third preset time to prepare mixed slurry; the mixed slurry is used for preparing ice cream;

wherein the auxiliary material A comprises citrus soluble fiber particles, and the citrus soluble fiber particles account for 0.2-0.4% of the mixed slurry; the auxiliary material B is a hydrolyzed starch molecule-containing solution, wherein the proportion of starch in the mixed slurry is 1-2%.

Preferably, the processing process of the auxiliary material A comprises the following steps:

performing steam explosion treatment on the pectin-removed peel crude fibers to obtain an intermediate raw material;

placing the intermediate raw material in a cellulase water bath for a first preset time, and homogenizing in a high-pressure homogenizer to obtain an auxiliary material A;

the processing process of the auxiliary material B comprises the following steps:

and (3) after the starch solution is gelatinized in boiling water bath, adding amylase to carry out water bath for a second preset time, and obtaining an auxiliary material B.

Preferably, the steam explosion treatment to obtain the intermediate raw material specifically includes:

the pectin-removed peel crude fiber is put in the environment of 2.0-3.2MPa and 121 ℃ for steam explosion pretreatment for 4-10 min.

Preferably, the step of placing the intermediate raw material in a cellulase water bath for a first preset time specifically comprises:

mixing endoglucanase with the enzyme activity of 500U/g-800U/g with the intermediate raw material, and then carrying out water bath at 40-60 ℃ for 50-70min, wherein the endoglucanase and the intermediate raw material are matched according to the proportion of 400U to 1g to 450U to 1g in addition amount; wherein the first preset time is 50-70 min.

Preferably, the starch solution is formed by high amylose corn starch or high amylose potato starch, and the starch solution is gelatinized by boiling water bath, and the method specifically comprises the following steps:

preparing starch solution with starch-water ratio of 5-10% from corn high amylose starch or potato high amylose starch, heating in boiling water bath for 15-40min for gelatinization, and cooling to room temperature.

Preferably, after the amylase is added and the water bath is carried out for a second preset time, an auxiliary material B is obtained, and the method specifically comprises the following steps:

adding α -amylase solution with the enzyme activity of 40-60U/mL into the dissolved pulp, matching α -amylase solution and starch solution according to the proportion of 0.5mL to 1g to 1mL to 1g, and carrying out water bath reaction for 10-15min at the temperature of 65-70 ℃ to obtain an auxiliary material B, wherein the second preset time is 10-15 min.

Preferably, the compound emulsion stabilizer solution is prepared from one or more of sucrose, maltodextrin, molecular distillation monoglyceride, xanthan gum and carrageenan, and specifically comprises the following components:

90-100g of sucrose, 30-35g of maltodextrin, 2-3g of molecular distillation monoglyceride, 1-2g of xanthan gum and 0.25-0.5g of carrageenan, which are dissolved in 100mL of water with the temperature of 75-80 ℃, and rapidly stirred for 3-5min by a high shear stirrer until no particles are completely dissolved, thus obtaining the compound emulsion stabilizer solution.

Preferably, the slowly adding of the auxiliary material a, the auxiliary material B and the cream in the preset ratio specifically includes:

taking 2g of auxiliary material A, 20g of auxiliary material B and 130g of cream for adding; alternatively, the first and second electrodes may be,

the auxiliary materials A and B are 4g and 15g respectively, and cream is added according to the proportion of 110 g.

Preferably, the peel comprises: one or more of pericarpium Citri Grandis, pericarpium Citri Tangerinae and lemon peel.

In a second aspect, the invention also provides a preparation method of the low-calorie and low-fat ice cream, the raw materials comprise 800g of high amylose corn starch and 200g of shaddock peel cellulose, and the method comprises the following steps:

step 1, pretreating raw and auxiliary materials, namely pretreating shaddock peel crude fibers subjected to pectin removal by steam explosion under the conditions of 2.0-3.2MPa and 100-121 ℃ for 4min, then carrying out water bath for 60min under the condition of 50 ℃ by adopting endoglucanase with the enzyme activity of 700U/g, matching the endoglucanase with cellulose in the shaddock peel crude fibers according to the proportion of 420U to 1g, finally homogenizing for 10 times under the condition of 600bar in a high-pressure homogenizer to obtain an auxiliary material A, storing the auxiliary material A in a refrigerator at 4 ℃ for later use, preparing corn high-amylose starch into a starch solution with the pulp-water ratio of 8%, heating the starch solution in a boiling water bath for 30min for gelatinization, cooling the starch solution to room temperature, adding α -amylase solution with the enzyme activity of 50U/mL into the dissolved pulp, matching the addition amount of α -amylase solution volume and the weight of the corn high-amylose according to the proportion of 0.5mL to 1g, carrying out water reaction for 15min under the condition of 70 ℃ to obtain an auxiliary material B, storing the auxiliary material B in the refrigerator at 4;

step 2, mixing and dissolving dry auxiliary materials: 90g of sucrose, 30g of maltodextrin, 2g of molecular distillation monoglyceride, 1g of xanthan gum and 0.25g of carrageenan, dissolving in 100mL of water at 75-80 ℃, and quickly stirring for 3-5min by a high-shear stirrer until no particles are completely dissolved to obtain a compound emulsion stabilizer solution; slowly adding 100g of skim milk powder into 400mL of water at 40-50 ℃, stirring at medium speed while adding the milk powder until the powder is completely dissolved, slowly adding 2g of auxiliary material A, 20g of auxiliary material B and 130g of cream under the temperature condition, stirring for 15min by a high-shear stirrer until the powder is completely dissolved, slowly adding the mixed solution into a compound stabilizer solution, and stirring for 10-15min to prepare mixed slurry;

step 3, sterilization: pasteurizing the dissolved slurry at 85-90 deg.C for 10-15 min;

step 4, homogenizing: homogenizing the sterilized slurry in a high-pressure homogenizer at 65-70 deg.C under 18-20MPa of the primary pressure and the secondary pressure;

and 5, aging: pouring the homogenized slurry into cooling equipment to be cooled to the aging temperature of 2-4 ℃; then transferring the mixture into a refrigerating chamber at the temperature of 2-4 ℃ for aging for 3-4 h;

step 6, freezing: pouring the aged slurry into an ice cream mold for quick freezing at-25 deg.C for 40-60 min;

step 7, finished product and bagging: and bagging the frozen ice cream, and freezing and storing.

In a third aspect, the invention also provides a preparation method of the low-calorie and low-fat ice cream, raw materials comprise 800g of high amylose corn starch and 200g of shaddock peel cellulose, and the method comprises the following steps:

step 1, pretreating raw and auxiliary materials, namely pretreating shaddock peel crude fibers subjected to pectin removal by steam explosion under the conditions of 2.0-3.2MPa and 100-121 ℃ for 4min, then carrying out water bath for 60min under the condition of 50 ℃ by adopting endoglucanase with the enzyme activity of 700U/g, matching the endoglucanase with cellulose in the shaddock peel crude fibers according to the proportion of 420U to 1g, finally homogenizing for 10 times under the condition of 600bar in a high-pressure homogenizer to obtain an auxiliary material A, storing the auxiliary material A in a refrigerator at 4 ℃ for later use, preparing corn high-amylose starch into a starch solution with the pulp-water ratio of 8%, heating the starch solution in a boiling water bath for 30min for gelatinization, cooling the starch solution to room temperature, adding α -amylase solution with the enzyme activity of 50U/mL into the dissolved pulp, matching the addition amount of α -amylase solution volume and the weight of the corn high-amylose according to the proportion of 0.5mL to 1g, carrying out water reaction for 15min under the condition of 70 ℃ to obtain an auxiliary material B, storing the auxiliary material B in the refrigerator at 4;

step 2, mixing and dissolving dry auxiliary materials: 90g of sucrose, 30g of maltodextrin, 2g of molecular distillation monoglyceride, 1g of xanthan gum and 0.25g of carrageenan, dissolving in 100mL of water at 75-80 ℃, and quickly stirring for 3-5min by a high-shear stirrer until no particles are completely dissolved to obtain a compound emulsion stabilizer solution; slowly adding 100g of skim milk powder into 400mL of water at 40-50 ℃, stirring at medium speed while adding the milk powder until the powder is completely dissolved, slowly adding 4g of auxiliary material A, 15g of auxiliary material B, 110g of cream, stirring for 15min by a high-shear stirrer at the temperature until the powder is completely dissolved, slowly adding the mixed solution into a compound stabilizer solution, and stirring for 10-15min to prepare mixed slurry;

step 3, sterilization: pasteurizing the dissolved slurry at 85-90 deg.C for 10-15 min; (ii) a

Step 4, homogenizing: homogenizing the sterilized slurry in a high-pressure homogenizer at 65-70 deg.C under 18-20MPa of the primary pressure and the secondary pressure;

and 5, aging: pouring the homogenized slurry into cooling equipment to be cooled to the aging temperature of 2-4 ℃, and then transferring into a refrigerating chamber at the temperature of 2-4 ℃ to age for 3-4 h;

step 6, freezing: and pouring the aged slurry into an ice cream freezer to a semi-frozen state, and discharging to obtain the low-calorie low-fat soft ice cream. Compared with the prior art, the embodiment of the invention has the beneficial effects that:

the invention takes citrus peel residue crude fiber and high amylose corn starch as raw materials, and obtains the special auxiliary material for preparing the ice cream after special treatment, the using amount is small, the heat of the ice cream can be obviously reduced, the ice crystal resisting effect is good, the taste of the ice cream is good, and the quality is good.

[ description of the drawings ]

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.

FIG. 1 is a schematic flow diagram of a method for preparing a low-calorie, low-fat ice cream according to an embodiment of the present invention;

FIG. 2 is a schematic flow chart of a method for preparing an auxiliary material in the low-calorie low-fat ice cream provided by the embodiment of the invention.

[ detailed description ] embodiments

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Inulin, whey protein derivatives, guar gum and the like are commonly used ingredients of the low-calorie ice cream at present, and can play a certain role in reducing fat and reducing calorie. Inulin forms a creamy structure after being completely mixed with water, and 30-60% of fat can be replaced in food processing. But has two obvious problems, one is that the using amount is large, the cost is high, the adding amount of inulin in the ice cream needs to be about 8 percent, and the production cost is greatly improved; secondly, although inulin can replace part of fat to reduce the heat of the ice cream, the ice crystal resistance is insufficient, so that the ice crystals of the ice cream are too large and the taste is reduced.

The lactalbumin derivative is obtained by modifying lactalbumin acylation reaction, has functions of fat-like taste, emulsibility, foamability and the like, and can be added into ice cream to replace 25% of fat. However, in the modification process, a part of water is bonded in molecules, and in the pasteurization stage, the protein is easy to be denatured by coking under a high temperature environment, and in addition, the protein is coagulated by high temperature, so that the fat-like taste is lost.

Guar gum is a good thickener and emulsifier, and can be added into ice cream to inhibit ice crystal growth of ice cream, improve taste, and improve melting resistance of ice cream. There are two disadvantages, however: firstly, the effect of reducing the heat of the ice cream is not obvious; and related researches show that the gel polysaccharide and the protein polysaccharide of guar gum are incompatible and influence the crystallization and recrystallization processes of the ice cream.

In order to meet the expectations of consumers and overcome the problem that the traditional ice cream has high heat or the taste is poor due to fat reduction, the invention takes the pomelo peel cellulose and the high amylose corn starch as auxiliary materials, and the auxiliary materials are used for preparing the low-heat ice cream after processing treatment. The method can reduce the use amount of grease in ice cream production, remarkably reduce the heat of ice cream, improve the melting resistance of ice cream, and simultaneously keep the greasy taste of ice cream.

In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.