阅读说明：本技术 一种柠檬风味冰淇淋 (Lemon flavor ice cream ) 是由 魏琴 杨丽 刘雯雯 程晋亮 于 2021-08-05 设计创作，主要内容包括：本发明公开了一种柠檬风味冰淇淋,是由冰淇淋料液混合后老化、凝冻得到,其中每千克冰淇淋料液中包括如下重量份组分：每千克料液中包括如下重量份组分：蔗糖5～15％、柠檬精油40～70μL、奶粉5％～15％、稀奶油1～5％、稳定剂0.1～1％,余量为水。本发明将柠檬精油作为冰淇淋的制作原料,是一种独创的搭配,在营养价值上是市面上少有的,且制备得到的柠檬风味冰淇淋口感好、品质好。(The invention discloses lemon-flavor ice cream which is obtained by mixing, aging and congealing ice cream feed liquid, wherein each kilogram of ice cream feed liquid comprises the following components in parts by weight: each kilogram of feed liquid comprises the following components in parts by weight: 5-15% of cane sugar, 40-70 mu L of lemon essential oil, 5-15% of milk powder, 1-5% of cream, 0.1-1% of stabilizer and the balance of water. According to the invention, the lemon essential oil is used as the raw material for making the ice cream, the lemon essential oil is an original collocation, the lemon essential oil is less in the market in terms of nutritional value, and the prepared lemon flavor ice cream has good taste and quality.)

1. The ice cream feed liquid is characterized in that each kilogram of feed liquid comprises the following components in parts by weight: 5-15% of cane sugar, 40-70 mu L of lemon essential oil, 5-15% of milk powder, 1-5% of cream, 0.1-1% of stabilizer and the balance of water.

2. The ice cream feed solution of claim 1, wherein each kilogram of the feed solution comprises the following components in parts by weight: 5-10% of cane sugar, 50-65 mu L of lemon essential oil, 8-12% of milk powder, 2-5% of cream, 0.1-0.5% of stabilizer and the balance of water.

3. The ice cream feed solution of claim 2, wherein each kilogram of the feed solution comprises the following components in parts by weight: 11% of cane sugar, 60 mu L of lemon essential oil, 11% of milk powder, 2% of cream, 0.2% of stabilizer and the balance of water.

4. An ice cream batch as claimed in any one of claims 1 to 3, wherein the sugar is white granulated sugar.

5. The ice cream feed liquid of any one of claims 1 to 3, wherein the milk powder is one selected from skimmed milk powder and whole milk powder; further is whole milk powder.

6. The ice cream feed liquid of any one of claims 1 to 3, wherein the stabilizer is selected from one or more of sodium carboxymethylcellulose, carboxymethyl starch, xanthan gum, hydroxypropyl starch, guar gum, carrageenan, sodium alginate, gelatin, konjac glucomannan and peach gum.

7. The ice cream feed liquid of claim 6, wherein the stabilizer is a mixture of sodium carboxymethylcellulose and xanthan gum.

8. The ice cream feed liquid of claim 7, wherein the mass ratio of the sodium carboxymethyl cellulose to the xanthan gum is 1: 1.

9. An ice cream with lemon flavor, which is characterized in that the ice cream is obtained by mixing, aging and congealing the ice cream liquid according to any one of claims 1 to 8.

10. The lemon flavored ice cream according to claim 9, wherein the temperature of aging is-20 ℃ to 4 ℃ for 19 to 23 hours, preferably for 21 hours.

Technical Field

The invention belongs to the field of food processing, and particularly relates to lemon flavor ice cream.

Background

The ice cream is a frozen food necessary in summer, which is prepared by adding milk or milk powder into cream, sweetener and the like as main raw materials and adding a proper amount of water, the taste of the ice cream can be better by adding a proper amount of food additives, and the production of finished products is finished in the operation processes of mixing, homogenizing, sterilizing, aging, freezing and the like. The ice cream is divided into full cream, half cream and non-dairy fat from the component, and is divided into clear type, mixed type and combined type products from the structure. The ice cream serving as a summer drink can not only enjoy various tastes, but also play a role in preventing heatstroke and cooling, is particularly popular and loved, is rich in nutrition, is about three times of milk, and is easily digested by human bodies.

The consumption demand of China on ice cream in summer is huge, and the research and development of manufacturers on ice cream are promoted. The improvement of the living standard of people, consumers have more and more vigorous demands for nutritional and healthy products, health-care functions, individual characteristics and novel and unique products. High quality, high price ice cream is also increasingly accepted by consumers. For example, the Changxue brand in the market at present, the unit price is 20 yuan/one, the special technique of France is adopted, the lemon pomelo is made into 100% pure fruit paste, and then the fruit paste is added into the ice cream to make the fruit fragrance strong. Although the price of the product is higher, the market sales volume is better. Therefore, food enterprises are expeditiously researching natural-material ice creams to meet the growing demand for green and healthy consumption.

The lemon is native to Malaysia, wherein China is the main producing area of the lemon and the cultivation amount in the south of China is large. The Anyue county in the Yanyang city of Sichuan province is called 'the capital of Chinese lemon', and the yield accounts for 80 percent of the whole country. The lemon essential oil prepared from the lemon peel can improve the value of the lemon.

The lemon essential oil is extracted from lemon flowers and lemon peels and is widely applied to various industries in daily life. Lemon essential oil contains more than 100 substances, wherein the main substances are limonene and citral. The lemon essential oil can be added into food to improve circulation function, promote gastrointestinal peristalsis, reduce blood pressure, and treat dyspepsia and constipation. In addition, the lemon essential oil not only has the effect of lightening melanin and whitening skin, but also can help people who want to lose weight and lose weight. The lemon essential oil also has bactericidal effect, and can be used for treating bacterial infection diseases outside skin, and for treating intestinal and gastric diseases. The lemon essential oil is taken to improve diseases caused by gastrointestinal infection, and can improve the immunity of the body.

Therefore, if the natural spice lemon essential oil is added into the ice cream, the natural flavor and higher nutritional value can be endowed to the ice cream, meanwhile, the taste of the ice cream in the market can be enriched, more choices are provided for people, and the requirements of market consumers are met.

Disclosure of Invention

At present, most of flavor components in the ice cream depend on adding synthetic food essence, because the price of the essence is low, but the nutritional value of the essence is incomparable with that of natural lemon essential oil, the natural food additive lemon essential oil is used for replacing the synthetic additive, and the natural flavor and the nutritional value can be endowed to the ice cream.

The invention aims to provide the lemon flavor ice cream which is reasonable in formula design, and the obtained ice cream is good in taste and low in calorie.

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

the invention provides an ice cream feed liquid, wherein each liter of the feed liquid comprises the following components in parts by weight: 5-15% of cane sugar, 40-70 mu L of lemon essential oil, 5-15% of milk powder, 1-5% of cream, 0.1-1% of stabilizer and the balance of water.

Furthermore, each kilogram of feed liquid comprises the following components in parts by weight: 5-10% of cane sugar, 50-65 mu L of lemon essential oil, 8-12% of milk powder, 2-5% of cream, 0.1-0.5% of stabilizer and the balance of water.

Furthermore, each kilogram of feed liquid comprises the following components in parts by weight: 11% of cane sugar, 60 mu L of lemon essential oil, 11% of milk powder, 2% of cream, 0.2% of stabilizer and the balance of water.

Further, the sucrose is white granulated sugar.

Further, the milk powder is selected from one of skimmed milk powder and whole milk powder; further is whole milk powder.

Further, the stabilizer is selected from one or more of sodium carboxymethylcellulose, carboxymethyl starch, xanthan gum, hydroxypropyl starch, guar gum, carrageenan, sodium alginate, gelatin, konjac glucomannan and peach gum.

Further, the stabilizer is prepared by mixing sodium carboxymethylcellulose and xanthan gum.

Further, the ratio of sodium carboxymethylcellulose: the mass ratio of the xanthan gum is 1: 1.

The invention also provides the lemon flavor ice cream which is obtained by mixing, aging and congealing the ice cream liquid.

Further, the aging temperature is-20 ℃ to 4 ℃, the aging time is 8-15 hours, and the preferable time is 12 hours.

Aging can endow ice cream with fine texture and taste, and the effect is optimal after aging for 12 h.

The invention has the following beneficial effects:

(1) according to the invention, the natural spice lemon essential oil is used as a food additive and added into the ice cream, so that the ice cream is green and healthy, low in cost, high in nutritional value and fresh and cool in flavor.

(2) According to the invention, by optimizing the flavoring processes such as essential oil adding time, sequence and aging time, and matching with specific components and proportion, the obtained lemon-flavored ice cream has the shape which the ice cream has, the color presents uniform milky white tissue, is tight, fine and smooth, has no obvious foreign matters, has no macroscopic rough ice crystals on the surface of the ice cream, has no pores on the surface, has no collapse on the surface tissue of the ice cream, has relatively strong lemon flavor, and also has the nutritional value of the lemon essential oil.

(3) The lemon flavor ice cream has good taste and viscosity, and is thick when being eaten by people, and the chewiness is better than other ice cream products, so that a taster can have good feeling when tasting the lemon flavor ice cream.

Detailed Description

The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Sensory score data in the present invention are all mean values.

TABLE 1 lemon flavor Ice cream sensory rating Table

Example 1

(1) Raw material treatment and mixed sample preparation

110g of whole milk powder is put into a container, hot water is added into the container, and 11% of sucrose is weighed and dissolved into the hot water. Melting 20g of cream, adding into the mixed material, adding 60 mu L of lemon essential oil, 1g of sodium carboxymethylcellulose and 1g of xanthan gum into the mixed material, fully mixing, homogenizing, and adding water to 1000 g.

(2) Stirring the mixture

Stirring with a wall breaking machine for 2 min, and repeating for 2 times. The stirring aims at micronizing fat balls in the mixture to prevent the formation of a butter layer, completely mixing all components, improving ice cream texture, shortening maturation time, saving emulsifier and thickener, and effectively preventing the formation of butter particles in the process of freezing.

(3) Sterilization

Moving the feed liquid into a container, heating in water bath for sterilization for 30min, sealing the sterilized feed liquid with preservative film, and rapidly cooling to below 5 deg.C in refrigerator.

(4) Aging of

And (3) putting the cooled feed liquid into a refrigerating chamber of a refrigerator for aging for 12h, so that the effect is optimal.

(5) Congelation

The freezing process comprises mixing ice cream with air under strong stirring, increasing volume of the material liquid, taking out the aged material liquid from refrigerator, and freezing in ice cream machine.

Example 2

Compared with example 1, the effect of the addition amount of the whole milk powder on the quality of the lemon-flavored ice cream was investigated by changing the addition amount of the whole milk powder and adding 9%, 10%, 12% and 13% of the milk powder, respectively (table 2).

TABLE 2

Example 3

The effect of the addition amount of sucrose on the quality of lemon-flavored ice cream was examined according to the sensory quality rating table for lemon-flavored ice cream by changing the addition amount of sucrose alone and adding sucrose in amounts of 8%, 9%, 10% and 12%, respectively, as compared to example 1 (table 3).

TABLE 3

Example 4

In comparison with example 1, the effect of the addition amount of lemon essential oil on the quality of lemon-flavored ice cream was examined on the basis of the sensory quality rating table for lemon-flavored ice cream by changing the addition amount of lemon essential oil alone and adding 45. mu.L, 50. mu.L, 55. mu.L, and 65. mu.L, respectively (Table 4).

TABLE 4

Example 5

The effect of aging time on the quality of lemon flavored ice cream was investigated according to the sensory quality rating table for lemon flavored ice cream with aging for 19h, 20h, 22h, and 23h, respectively, with only the aging time changed as compared to example 1 (table 5).

TABLE 5

Example 6

The amount of sucrose added and the aging time were changed as compared with example 1.

(1) Raw material treatment and mixed sample preparation

Putting 11% of whole milk powder into a container, adding hot water into the container, and weighing 12% of sucrose to be dissolved in the hot water. Melting 20g of cream, adding into the mixed material, adding 60 mu L of lemon essential oil, 1g of sodium carboxymethylcellulose and 1g of xanthan gum into the mixed material, fully mixing, homogenizing, and adding water to 1000 g.

(2) To (3): the same as in example 1.

(4) Aging of

And (3) putting the cooled feed liquid into a refrigerating chamber of a refrigerator for aging for 20h, so that the effect is optimal.

(5) Congelation

The same as in example 1.

Example 7

Compared with example 1, the addition amount of milk powder and the addition amount of sucrose were changed.

(1) Raw material treatment and mixed sample preparation

Putting 12% whole milk powder into a container, adding hot water into the container, and weighing 12% sucrose and melting into the hot water. Melting 20g of cream, adding into the mixed material, adding 60 mu L of lemon essential oil, 1g of sodium carboxymethylcellulose and 1g of xanthan gum into the mixed material, fully mixing, homogenizing, and adding water to 1000 g.

(2) To (5): the same as in example 1.

Example 8

Compared with example 1, the addition amount of lemon essential oil and the addition amount of sucrose were changed.

(1) Raw material treatment and mixed sample preparation

Putting 11% of whole milk powder into a container, adding hot water into the container, and weighing 12% of sucrose to be dissolved in the hot water. Melting 20g of cream, adding into the mixed material, adding 55 mu L of lemon essential oil, 1g of sodium carboxymethylcellulose and 1g of xanthan gum into the mixed material, fully mixing, homogenizing, and adding water to 1000 g.

(2) To (5): the same as in example 1.

Example 9

Compared with the example 1, the addition amount of the milk powder and the addition amount of the lemon essential oil are changed.

(1) Raw material treatment and mixed sample preparation

Putting 12% whole milk powder into a container, adding hot water into the container, and weighing 11% sucrose and melting into the hot water. Melting 20g of cream, adding into the mixed material, adding 60 mu L of lemon essential oil, 1g of sodium carboxymethylcellulose and 1g of xanthan gum into the mixed material, fully mixing, homogenizing, and adding water to 1000 g.

Steps (2) to (5): the same as in example 1.

Example 10

Compared with the example 1, the addition amount of the milk powder and the aging time are changed.

(1) Raw material treatment and mixed sample preparation

Putting 11% of whole milk powder into a container, adding hot water into the container, and weighing 11% of sucrose to be dissolved in the hot water. Melting 20g of cream, adding into the mixed material, adding 60 mu L of lemon essential oil, 1g of sodium carboxymethylcellulose and 1g of xanthan gum into the mixed material, fully mixing, homogenizing, and adding water to 1000 g.

(2) To (3): the same as in example 1.

(4) Aging of

And (3) putting the cooled feed liquid into a refrigerating chamber of a refrigerator for aging for 22h, so that the effect is optimal.

(5) Congelation

The same as in example 1.

Example 11

Compared with example 1, the addition amount of lemon essential oil and the aging time are changed.

(1) Raw material treatment and mixed sample preparation

Putting 11% of whole milk powder into a container, adding hot water into the container, and weighing 11% of sucrose to be dissolved in the hot water. Melting 20g of cream, adding into the mixed material, adding 55 mu L of lemon essential oil, 1g of sodium carboxymethylcellulose and 1g of xanthan gum into the mixed material, fully mixing, homogenizing, and adding water to 1000 g.

(2) To (3): the same as in example 1.

(4) Aging of

And (3) putting the cooled feed liquid into a refrigerating chamber of a refrigerator for aging for 22h, so that the effect is optimal.

(5) Congelation

The same as in example 1.

The ice creams in the examples were organoleptically scored according to the scoring criteria in Table 1, and the results are shown in Table 6.

TABLE 6 sensory Scoring results for lemon flavored Ice cream of different formulations

The results of the physical and chemical indicators, the microbiological indicators, and the texture measurements of the lemon flavored ice cream of example 1 are shown in tables 7 and 8.

Physical and chemical measurement index

(1) Determination of total solids: detection was carried out according to the method specified in SB/T10009.

(2) Determination of proteins: detection was carried out according to the first method defined in GB 5009.5-2016.

(3) Measurement of swelling ratio: the detection is carried out according to the method specified in GB/T31321-2014.

Determination of microbiological indicators

(1) Determination of the total number of colonies: the test was carried out according to the method specified in GB 4789.2-2016.

(2) Determination of pathogenic bacteria: the detection of the salmonella refers to GB/T4789.4-2010 test for salmonella in food safety national standard food microbiology inspection; the detection of the staphylococcus aureus refers to GB/T4789.10-2008 'food hygiene microbiology inspection staphylococcus aureus inspection'; the shigella detection refers to GB/T4789.5-2012 Shigella detection for food safety national standard food microbiology.

Texture analysis

The samples were weighed in clear plastic cups and TPA tested on the ice cream samples using a texture analyzer. A disc extrusion probe is adopted, the model is P/6, the testing distance is 90mm, the descending speed is 60min/s, and the testing speed is 30 min/s. The percent deformation was 50%, the minimum trigger force was 0.3N, and the compression interval time was 0 s. The hardness, elasticity, cohesion, chewiness, adhesiveness, and stickiness of the lemon flavored ice cream were measured.

TABLE 7

TABLE 8 analysis of texture results

Elasticity describes the level of shape recovery of a sample after compression, generally ice cream with a higher overrun is more elastic, while ice cream with a lower overrun is less elastic; cohesiveness is represented by the internal cohesion of the ice cream and the integrity of the ice cream; the stickiness is the force of the ice cream surface sticking together with the tongue, teeth, palate, etc.; hardness indicates that ice cream is very resistant to deformation. Chewiness is the energy required for chewing to swallowing, and too little chewiness indicates that the ice cream has no solid texture, while too much chewiness indicates that the product is very hard and not easy to swallow. The ice cream has good viscosity, so that people can feel thick when eating the ice cream, the ice cream has good cohesion, the texture of the ice cream is complete and does not collapse, and the chewiness of the ice cream is still in a good state compared with other ice cream products, so that a taster can have good feeling when tasting the ice cream.

The ice cream prepared from the lemon flavor ice cream has the advantages of no air holes on the surface, no tissue collapse, fine taste, beautiful shape and color, better tissue and lemon flavor and high nutritive value.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.