阅读说明：本技术 减脂冰淇淋及制备方法 (Fat-reducing ice cream and preparation method thereof ) 是由 许颖 徐军 何剑 杜辉 于 2020-05-29 设计创作，主要内容包括：本发明涉及减脂冰淇淋及其制备方法。所述减脂冰淇淋包含改性膳食纤维组合物和按所述减脂冰淇淋的总重量计低于8wt％的脂肪,其中所述改性膳食纤维组合物通过将膳食纤维在第一含乳原料和任选的水的存在下进行预先均质处理而得到。本发明的减脂冰淇淋通过添加改性膳食纤维而在降低脂肪含量的同时保持脂肪口感,并且具有良好的抗融化特性。(The invention relates to a fat-reducing ice cream and a preparation method thereof. The reduced fat ice cream comprises a modified dietary fibre composition and less than 8 wt% fat, based on the total weight of the reduced fat ice cream, wherein the modified dietary fibre composition is obtained by pre-homogenising dietary fibres in the presence of a first milk-containing raw material and optionally water. The fat-reducing ice cream disclosed by the invention maintains the fat taste while reducing the fat content by adding the modified dietary fiber, and has good melting resistance.)

1. A reduced fat ice cream comprising a modified dietary fibre composition and less than 8 wt% fat, based on the total weight of the reduced fat ice cream, wherein the modified dietary fibre composition is obtained by pre-homogenising dietary fibres in the presence of a first milk-containing material and optionally water.

2. The reduced fat ice cream of claim 1, wherein the dietary fiber is citrus fiber obtained from citrus fruit.

3. The reduced fat ice cream of claim 2, wherein the citrus fruit is selected from the group consisting of oranges, tangerines, lemons, grapefruits, and combinations thereof.

4. The reduced fat ice cream of claim 2, wherein the citrus fiber is derived from lemon.

5. The reduced fat ice cream of claim 1, wherein the reduced fat ice cream comprises 0.04-0.5 wt% of the dietary fiber, based on the total weight of the reduced fat ice cream.

6. The reduced fat ice cream of claim 1, wherein the reduced fat ice cream comprises from 1 wt% to 7 wt% fat by total weight of the reduced fat ice cream.

7. The reduced fat ice cream of claim 1, wherein the reduced fat ice cream comprises from 3 wt% to 6 wt% fat by total weight of the reduced fat ice cream.

8. The reduced fat ice cream of claim 1, wherein the first milk-containing material is selected from the group consisting of whole milk, low fat milk, skim milk, whole milk powder, skim milk powder, cream, butter, and combinations thereof.

9. The reduced fat ice cream of claim 1, wherein the first milk-containing material is selected from the group consisting of milk, cream, and combinations thereof.

10. The reduced fat ice cream of claim 1, wherein the pre-homogenization treatment is at a pressure of 150bar to 300 bar; the temperature of the pre-homogenization treatment is 45-70 ℃; and the number of the preliminary homogenization treatment is one or more.

11. The reduced fat ice cream of claim 10, wherein the number of pre-homogenization treatments is from 3 to 10.

12. The reduced fat ice cream of claim 1, wherein the first milk-containing raw material and optionally water are heated with stirring to 50-55 ℃ prior to the pre-homogenization treatment.

13. The fat-reduced ice cream as claimed in claim 12, wherein after the stirring and heating, the dietary fiber is added and stirring is continued at a temperature of 50-55 ℃ at a speed of 300-700r/min for a period of 10-60 min.

14. The reduced fat ice cream of claim 1, wherein the reduced fat ice cream further comprises an emulsifier and a colloid.

15. The reduced fat ice cream of claim 14, wherein the emulsifier is selected from the group consisting of monoglycerides, diglycerides, polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, and combinations thereof, and the colloid is selected from the group consisting of carrageenan, guar gum, locust bean gum, xanthan gum, pectin, microcrystalline cellulose, gellan gum, carboxymethyl cellulose, sodium alginate, and combinations thereof.

16. The reduced fat ice cream of claim 14, wherein the emulsifier is present in an amount of 0.3-0.4 wt% and the colloid is present in an amount of 0.3-0.4 wt%, based on the total weight of the reduced fat ice cream.

17. A method of making a reduced fat ice cream, the method comprising:

pre-homogenizing dietary fiber in the presence of a first milk-containing raw material and optionally water to obtain a modified dietary fiber composition;

mixing the modified dietary fiber composition with a second milk-containing raw material uniformly to obtain a mixture, and then homogenizing, sterilizing, congealing and hardening the mixture to obtain the fat-reduced ice cream;

wherein the first milk-containing material and the second milk-containing material are the same or different.

18. The method of claim 17, wherein the dietary fiber is citrus fiber obtained from citrus fruit.

19. The method of claim 18, wherein the citrus fruit is selected from the group consisting of oranges, tangerines, lemons, grapefruits, and combinations thereof.

20. The method according to claim 18, wherein the citrus fiber is derived from lemon.

21. The method of claim 17, wherein the first milk-containing material and the second milk-containing material are independently selected from the group consisting of whole milk, low fat milk, skim milk, whole milk powder, skim milk powder, cream, butter, and combinations thereof.

22. The method of claim 17, wherein the first milk-containing material is selected from the group consisting of milk, cream, and combinations thereof.

23. The method of claim 17, wherein the second milk-containing material is selected from the group consisting of skim milk powder, cream, and combinations thereof.

24. The method according to claim 17, wherein the pressure of the pre-homogenization treatment is 150bar to 300 bar; the temperature of the pre-homogenization treatment is 45-70 ℃; and the number of the preliminary homogenization treatment is one or more.

25. The method of claim 24, wherein the number of pre-homogenization treatments is 3-10.

26. The method according to claim 17, wherein the first milk-containing raw material and optionally water are heated to 50-55 ℃ with stirring before the pre-homogenization treatment.

27. The method as claimed in claim 26, wherein after the heating under agitation, the dietary fiber is added and the agitation is continued at a temperature of 50-55 ℃ at a speed of 300-700r/min for a period of 10-60 min.

Technical Field

The invention belongs to the technical field of ice cream, and particularly relates to a fat-reducing and melting-resistant ice cream and a preparation method thereof.

Background

The ice cream is popular among people as a frozen sweet food. In recent years, with the concern of health, the intake of fat is more and more emphasized, and the fat-reducing ice cream is produced. When a portion of the fat is replaced with a fat substitute, the ice cream quality is significantly reduced, causing free water to accumulate and form perceptible ice crystals, lacking the fat mouthfeel of a full fat ice cream, and the anti-melting properties are also reduced.

Dietary fibres such as citrus fibre are known as a fat substitute. Although ice cream made by direct addition of commercially available dietary fibres can have some effect on improving mouthfeel and anti-melting properties, this is limited. Therefore, there is an urgent need to develop a higher quality dietary fiber as a fat substitute to make melting resistant ice cream with enhanced fat mouthfeel.

Disclosure of Invention

The invention aims to provide a fat-reduced ice cream with low fat content and good fat taste, which is used as a fat substitute after dietary fibers are subjected to homogeneous modification, so that the ice cream has the reduced fat content, retains the fat taste and has the improved melting resistance.

According to one aspect of the present invention, there is provided a reduced fat ice cream comprising a modified dietary fibre composition and less than 8 wt% fat, preferably from 1 wt% to 7 wt% fat, more preferably from 3 wt% to 6 wt% fat, based on the total weight of the reduced fat ice cream, wherein the modified dietary fibre composition is obtained by pre-homogenising dietary fibres in the presence of a first milk-containing raw material and optionally water.

According to one aspect of the reduced fat ice cream of the present invention, the reduced fat ice cream comprises 0.04-0.5 wt% dietary fibre, preferably 0.06-0.5 wt% dietary fibre, more preferably 0.08-0.2 wt% dietary fibre, based on the total weight of the reduced fat ice cream.

Wherein the dietary fiber may be derived from food and may be fiber extracted from food, such as citrus fiber, inulin, and the like. In a preferred embodiment, the dietary fiber is citrus fiber obtained from citrus fruits, non-limiting examples of which include oranges, tangerines, limes, lemons, grapefruits, and combinations thereof. In a preferred embodiment, the citrus fiber is derived from lemon.

According to a particular embodiment of the reduced fat ice cream according to the present invention, the first milk-containing raw material is selected from the group consisting of whole milk, low fat milk, skim milk, whole milk powder, skim milk powder, cream, butter and combinations thereof, preferably from the group consisting of milk, cream and combinations thereof.

According to another embodiment of the fat-reduced ice cream according to the invention, the pressure of the pre-homogenization treatment is between 150bar and 300bar, preferably 180 bar and 220 bar; the temperature of the pre-homogenization treatment is 45-70 ℃, preferably 60-70 ℃, and more preferably 65-70 ℃; the number of the preliminary homogenization treatment is one or more, preferably two or more, more preferably 3 to 10, and still more preferably 4, 5, 6, 7 or 8.

According to another embodiment of the reduced fat ice cream according to the invention, the first milk-containing raw material and optionally water are heated with stirring to 50-55 ℃ before the pre-homogenization treatment. After the stirring and heating, the dietary fiber is added and the stirring is continued, the temperature of the continuous stirring is 50-55 ℃, the speed is 300-700r/min, and the time is 10-60 min.

According to yet another embodiment of the reduced fat ice cream of the present invention, the reduced fat ice cream further comprises an emulsifier and a colloid. Wherein preferably the emulsifier is selected from the group consisting of monoglycerides, diglycerides, polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin and combinations thereof, and the colloid is selected from the group consisting of carrageenan, guar gum, locust bean gum, xanthan gum, pectin, microcrystalline cellulose, gellan gum, carboxymethyl cellulose, sodium alginate and combinations thereof. The content of the emulsifier is 0.3-0.4 wt% and the content of the colloid is 0.3-0.4 wt% based on the total weight of the fat-reducing ice cream.

In the ice cream product of the invention, the colloid has the functions of combining water and controlling ice crystals; while emulsifiers may improve the dispersion, foaming, overrun of the fat and control the formation of large ice crystals. Dietary fibres such as citrus fibres also have a water binding effect similar to that of a colloid, whilst having a fat-like mouthfeel. Through pre-homogenizing treatment, especially multiple pre-homogenizing treatment, hydrogen bonds of dietary fibers such as citrus fibers can be fully opened, so that more water can be combined, and the water holding capacity of the dietary fibers is enhanced. The dietary fiber which is subjected to the pre-homogenizing modification treatment, the colloid and the emulsifier support and act together, so that the water holding capacity of the composition is greatly improved, the melting process of the ice cream is remarkably delayed, the melting resistance of the ice cream is improved, and meanwhile, the sufficient fat taste is still maintained under the condition that the fat content is reduced due to the effective dispersion and attachment of the fat.

Another aspect of the invention provides a method of making a reduced fat ice cream, the method comprising subjecting dietary fibre to a pre-homogenisation treatment in the presence of a first milk-containing material and optionally water to obtain a modified dietary fibre composition; mixing the modified dietary fiber composition with a second milk-containing raw material to obtain a mixture, and homogenizing, sterilizing, freezing and hardening the mixture to obtain the reduced fat ice cream, wherein the first milk-containing raw material and the second milk-containing raw material are the same or different.

According to a specific embodiment of the method of making reduced fat ice cream according to the present invention, the first milk-containing raw material and the second milk-containing raw material are independently selected from the group consisting of whole milk, low fat milk, skim milk, whole milk powder, skim milk powder, cream, butter and combinations thereof. Preferably, the first milk-containing material is selected from milk, cream and combinations thereof, and the second milk-containing material is selected from skim milk powder, cream and combinations thereof.

According to another aspect of the method of preparing fat-reduced ice cream according to the invention, the pressure of the pre-homogenization treatment is comprised between 150bar and 300bar, preferably 190 bar and 220 bar; the temperature of the pre-homogenization treatment is 45-70 ℃, preferably 60-70 ℃, and more preferably 65-70 ℃; the number of the preliminary homogenization treatment is one or more, preferably two or more, more preferably 3 to 10, and still more preferably 4, 5, 6, 7 or 8.

According to another embodiment of the method of making reduced fat ice cream according to the present invention, the method further comprises heating the first milk-containing raw material and optionally water to 50-55 ℃ with stirring prior to the pre-homogenization treatment; after the stirring and heating, the dietary fiber is added and the stirring is continued, the temperature of the continuous stirring is 50-55 ℃, the speed is 300-700r/min, and the time is 10-60 min.

According to another aspect of the present invention, there is provided a method for modifying dietary fiber, the method comprising the steps of: providing a feedstock composition comprising dietary fibre and a first milk-containing feedstock; and subjecting the dietary fibre to a prior homogenisation treatment in the presence of the first milk-containing raw material and optionally water.

According to a specific embodiment of the method for modifying dietary fiber of the present invention, the content of the dietary fiber is 0.5-2.5 wt% based on the total weight of the raw material composition, wherein the dietary fiber can be derived from food and can be fiber extracted from food, such as citrus fiber, inulin, etc. In a preferred embodiment, the dietary fiber is citrus fiber obtained from citrus fruits, non-limiting examples of which include oranges, tangerines, limes, lemons, grapefruits, and combinations thereof. In a preferred embodiment, the citrus fiber is derived from lemon.

According to another embodiment of the method for modifying dietary fibers according to the present invention, the first milk-containing raw material is selected from the group consisting of whole milk, low-fat milk, skim milk, whole milk powder, skim milk powder, cream, butter and combinations thereof, preferably from the group consisting of milk, cream and combinations thereof.

According to another embodiment of the method for modifying dietary fibers according to the present invention, the pressure of the pre-homogenization treatment is 150bar to 300bar, preferably 180 bar and 220 bar; the temperature of the homogenization treatment is 45-70 ℃, preferably 60-70 ℃, and more preferably 65-70 ℃; the number of the preliminary homogenization treatment is one or more, preferably two or more, more preferably 3 to 10, and still more preferably 4, 5, 6, 7 or 8.

According to another embodiment of the method for modifying dietary fibers according to the present invention, the method further comprises heating the first milk-containing raw material and optionally water to 50-55 ℃ with stirring before the pre-homogenization treatment; after the stirring and heating, the dietary fiber is added and the stirring is continued, the temperature of the continuous stirring is 50-55 ℃, the speed is 300-700r/min, and the time is 10-60 min.

Yet another aspect of the present invention is to provide a modified dietary fiber composition prepared by the above method for modifying dietary fiber.

According to a specific embodiment of the modified dietary fiber composition of the present invention, the dietary fiber may be derived from food and may be fiber extracted from food, such as citrus fiber, inulin, polydextrose, and the like. In a preferred embodiment, the dietary fiber is citrus fiber obtained from citrus fruits, non-limiting examples of which include oranges, tangerines, limes, lemons, grapefruits, and combinations thereof. In a preferred embodiment, the citrus fiber is derived from lemon.

According to another embodiment of the modified dietary fiber composition of the present invention, the content of the dietary fiber in the modified dietary fiber composition is 0.2 to 3.0 wt%, the content of fat is 4.8 to 25 wt%, and the content of water is 69 to 95 wt%, based on the total weight of the modified dietary fiber composition.

The dietary fiber modification method and the modified dietary fiber composition obtained by the method can also be used in products such as fermented milk, processed cheese, milk beverage, modified milk and the like.

The present invention modifies dietary fiber such as citrus fiber by subjecting it to a preliminary homogenization treatment in the presence of a milk-containing material such as milk and cream, so that hydrogen bonds of the dietary fiber are opened to form a network structure, the ability to bind water (i.e., water-holding ability) is significantly improved, and fat particles in the milk-containing material are concentrated on the surface of the fiber network structure. When the resulting modified dietary fiber composition, such as a modified citrus fiber composition, is added to ice cream as a fat substitute, it can hinder the formation of large ice crystals, compensate for the lack of fat mouthfeel of reduced fat ice cream, and retard the rate of melting of reduced fat ice cream.

The reduced fat ice cream of the present invention has a delayed melting rate and increased fat mouthfeel compared to ice creams prepared by direct administration of a dietary fiber material, such as a citrus fiber material, containing a modified dietary fiber composition, such as a modified citrus fiber composition. And because the dietary fiber has excellent water-holding capacity, the hydrogen bonds of the dietary fiber can be promoted to be opened by pre-homogenizing treatment to form a net structure, the structure has a synergistic effect with the colloid, more bound water can be combined together, the free water is prevented from being aggregated to form large ice crystals, and the melting speed of the ice cream is delayed. Moreover, the fat particles in the ice cream can be further enriched on the surface of the fiber net structure, so that the mouthfeel of the fat is improved. At the same time, the more homogenization, the more the structure of the dietary fiber can be opened, the stronger the ability to bind water, and the stronger the melting resistance and fat sensation of the ice cream.

Drawings

FIG. 1 is a graph of the melting rate over time for ice cream prepared in examples 1-2 and comparative examples 1-4 of the present application.

Detailed Description

Technical features, objects and advantages of the present invention will be more clearly understood and appreciated by those skilled in the art. It should be understood that the following detailed description or examples are only exemplary, and the technical solution of the present invention is not limited to the specific embodiments or examples listed below.

The term "dietary fiber" as used herein refers to food nutrients that are generally not easily digested, mainly from the cell wall of plants, and include cellulose, hemicellulose, gums, pectin, lignin, and the like. Dietary fiber can be classified into water-soluble fiber and water-insoluble fiber according to solubility in water. Pectin and the like belong to water-soluble fibers, are mostly present in plant cell walls and cell inner layers, and are abundantly present in peels of oranges, lemons, grapefruits and the like. Cellulose, part of hemicellulose, lignin and the like belong to water-insoluble fibers and are commonly found in whole grain grains, including wheat bran, oatmeal, whole wheat flour, brown rice, oat whole grain food, beans, vegetables, fruits and the like.

In some embodiments of the invention, the dietary fiber may be derived from food and may be fiber extracted from food, such as citrus fiber, inulin, and the like. In a preferred embodiment, the dietary fiber is citrus fiber obtained from citrus fruits, non-limiting examples of which include oranges, tangerines, limes, lemons, grapefruits, and combinations thereof. In a preferred embodiment, the citrus fiber is derived from lemon.

The term "modified dietary fiber composition" as used herein refers to a composition obtained by mixing and stirring a dietary fiber raw material with a milk-containing raw material such as milk and/or cream, and the like, and then subjecting the mixture to a preliminary homogenization treatment by a homogenizer. In a preferred embodiment of the invention, the pressure of the prior homogenization treatment is 150bar to 300bar, preferably 180 bar and 220 bar; the temperature is 45-70 ℃, preferably 60-70 ℃, more preferably 65-70 ℃; the number of times is one or more, preferably two or more, more preferably 3 to 10 times, and still more preferably 4, 5, 6, 7 or 8 times.

The term "citrus fiber" as used herein refers to a dietary fiber obtained from the citrus pulp, citrus peel and combinations thereof of natural citrus fruits. Non-limiting examples of citrus fruits include oranges, tangerines, limes, lemons, grapefruits and combinations thereof. The citrus fiber is a natural dietary fiber, contains soluble and insoluble fibers, has water-grasping property, can open the hydrogen bond of the citrus fiber after being homogenized for many times, obviously improves the water-grasping property, and can not cause free water to aggregate to form ice crystals with sensible taste even if the fat is reduced. Meanwhile, the citrus fiber has the fat taste, and can make up for the fat taste of the fat-reducing ice cream. The Citrus fibre feedstock used herein is commercially available, such as from Herbacel AQ Plus Citrus-N, available from Herbafood Ingredients GmbH, Germany; or Lem-cifi100, available from Guangdong Lelemon Biotechnology, Inc.

In some embodiments of the invention, the citrus fiber is substantially non-hydrolyzed, 100% derived from citrus fruit, the dietary fiber content is 88-93%, and the fiber particle size is less than 250 microns.

As used herein, the term "modified citrus fiber composition" refers to a composition obtained by mixing and stirring a citrus fiber material with a milk-containing material such as milk and/or cream, and then subjecting the resulting mixture to a preliminary homogenization treatment by a homogenizer. In a preferred embodiment of the invention, the pressure of the pre-homogenization treatment is 150bar to 300bar, preferably 180 bar and 220bar, more preferably 190 bar and 210 bar; the temperature is 45-70 ℃, preferably 60-70 ℃, more preferably 65-70 ℃; the number of times is one or more, preferably two or more, more preferably 3 to 10 times, and still more preferably 4, 5, 6, 7 or 8 times.

In a preferred embodiment of the invention, the modified citrus fibre composition is an oil-in-water composition and must be homogenised multiple times at 180-220bar by means of a homogeniser.

The expression "milk-containing raw material" in the present invention refers to whole milk, milk concentrate or milk derivative.

The expression "whole milk" in the present invention refers to milk, whey and combinations of milk and whey obtained from animals without concentration or separation. The animal is for example a cow, sheep, goat, camel, mare or any other animal that produces milk suitable for human consumption.

The expression "milk concentrate" in the present invention refers to a concentrate of whole milk, such as concentrated milk and powdered milk.

The expression "milk derivative" in the present invention refers to derivatives of whole milk, such as fat, protein or lactose fractions, for example, butter, cream, condensed milk, cheese, fermented milk, recombined milk, low-fat or skim milk, ultrafiltered milk, diafiltered milk, microfiltered milk, whole milk powder, skim milk powder, milk protein, whey protein.

In one embodiment of the invention, the reduced fat ice cream of the invention may contain other additives such as thickeners, emulsifiers, sweeteners and/or flavorings. Commonly used thickeners are selected from the group consisting of maltodextrin, starch, agar, carrageenan, guar gum, locust bean gum, xanthan gum, pectin, microcrystalline cellulose, gellan gum, carboxymethyl cellulose, sodium alginate, and combinations thereof. Commonly used emulsifiers are selected from the group consisting of monoglycerides, diglycerides, polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin and combinations thereof. Commonly used sweeteners are selected from the group consisting of glucose, corn syrup, dextrose, fructose, sucrose, lactose, erythritol, arabitol, glycerol, xylitol, sorbitol, mannitol, lactitol, maltitol, Hydrogenated Starch Hydrolysate (HSH), acesulfame potassium, aspartame, sucralose, steviol glycosides, mogrosides, and combinations thereof. The flavoring agents (flavoring/flavor) are not limited as long as they impart the desired aroma to the reduced fat ice cream, and non-limiting examples thereof include vanilla, chocolate, coffee, strawberry, apple, orange, grape, cinnamon, melon, caramel, peach, mango, mint, and lemon. The flavoring agents may be used independently, or two or more kinds may be used in combination.

In one embodiment of the present invention, a melting-resistant galactolipid-combined ice cream is prepared by the method of the present invention, and consists of: 0-12% of whole milk, 10-12% of sugar, 49.2-60.04% of water, 2-4% of maltodextrin, 11.6-12.82% of cream, 11.2-12.4% of skimmed milk powder, 0.04-1% of citrus fiber, 0.3-0.4% of emulsifier, 0.3-0.4% of colloid and 0.1-0.4% of cocoa powder. Wherein preferably the emulsifier is selected from the group consisting of monoglycerides, diglycerides, polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, and combinations thereof; and the colloid is selected from the group consisting of carrageenan, guar gum, locust bean gum, xanthan gum, pectin, microcrystalline cellulose (MCC), gellan gum, carboxymethylcellulose (CMC), sodium alginate and combinations thereof, preferably the colloid is selected from the group consisting of MCC, CMC, gellan gum and combinations thereof.

In one embodiment of the invention, the manufactured galactolipid-based ice cream has the following criteria: the fat content is more than or equal to 5 percent, the protein content is more than or equal to 2.2 percent, and the solid content is more than or equal to 30 percent.

It is to be understood that the values provided are percentages based on the total weight of the melting-resistant galactolipid-combined ice cream.

Examples

The experimental methods and apparatuses used in the examples described below, such as a homogenizer, a sterilizer, and a freezer, are conventional methods and apparatuses unless otherwise specified.

Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.

EXAMPLE 1 preparation of a galactolipid-combined Ice cream 1

A semi-cream combined ice cream 1 was prepared according to the raw material ratio of example 1 described in the following table 1, with the following specific steps:

1. weighing 87.5g of milk and 11g of cream, stirring and heating to 55 ℃;

2. adding 1.5g of citrus fiber into the feed liquid obtained in the step 1, and stirring in a water bath at 500rpm at 55 ℃ for 30min to obtain a citrus fiber composition solution;

3. heating the citrus fiber composition solution obtained in the step 2 to 65 ℃, and carrying out preliminary homogenization treatment at 190-210bar for five times to obtain a modified citrus fiber composition;

4. hydrating milk powder, and stirring at 50-55 deg.C for 30min to obtain milk powder water solution;

5. heating the milk powder water solution obtained in the step (4) to 70-75 ℃;

6. adding all powder materials except the dilute cream and the modified citrus fiber composition into the milk powder aqueous solution obtained in the step 5, and stirring at 3500-4500rpm for 10-15min under high shear;

7. adding cream and the modified citrus fiber composition obtained in step 3, and continuing to stir for 5min under high shear;

8. carrying out pasteurization treatment on the dissolved slurry obtained in the step 7 at the temperature of 85-90 ℃ for 10-15 min;

9. homogenizing the sterilized slurry obtained in the step 8 in a homogenizer at the homogenizing temperature of 65-70 ℃, and adding the primary pressure and the secondary pressure to 180-200bar, wherein the secondary pressure is 40 bar;

10. sterilizing, rapidly cooling to 4 deg.C, and aging at 4 deg.C for 10-20 hr;

11. pouring the aged slurry obtained in the step 10 into a small freezing machine for air inflation and freezing, wherein the discharging temperature is-5 ℃, and the expansion rate is 65%;

12. putting the frozen slurry obtained in the step 11 into a refrigerator at the temperature of-40 ℃ to harden for 30 min; and

13. and (4) boxing the hardened ice cream obtained in the step (12) and freezing and storing.

EXAMPLE 2 preparation of cream 2 of galactolipid combination type

A semi-cream combination type ice cream 2 was prepared according to the raw material ratio of example 2 described in table 1, and the specific steps were the same as those in example 1.

EXAMPLE 3 preparation of cream of galactolipid combination type 3

A semi-cream combined ice cream 3 was prepared according to the raw material ratio of example 3 described in the following table 1, with the following specific steps:

1. weighing;

2. hydrating milk powder, and stirring at 50-55 deg.C for 30min to obtain milk powder water solution;

3. heating the water solution of the milk powder obtained in the step 2 to 70-75 ℃;

4. adding all powder materials except the dilute cream into the aqueous solution of the milk powder obtained in the step 3, and shearing for 10min at 3500-4500 rpm;

5. adding cream into the milk powder aqueous solution obtained in the step (4), and continuing high shearing for 5 min;

6. carrying out pasteurization treatment on the dissolved slurry obtained in the step 5 at the temperature of 85-90 ℃ for 10-15 min;

7. homogenizing the sterilized slurry obtained in the step 6 in a homogenizer at the homogenizing temperature of 65-70 ℃, and adding the primary pressure and the secondary pressure to 180-200bar, wherein the secondary pressure is 40 bar;

8. sterilizing, rapidly cooling to 4 deg.C, and aging at 4 deg.C for 10-20 hr;

9. pouring the aged slurry obtained in the step 8 into a small freezing machine for air inflation and freezing, wherein the discharging temperature is-5 ℃, and the expansion rate is 65%;

10. putting the frozen slurry obtained in the step 9 into a refrigerator at the temperature of minus 40 ℃ to be hardened for 30 min;

11. and (4) boxing the hardened ice cream obtained in the step (10), and freezing and storing.

EXAMPLE 4 preparation of cream 4 of galactolipid combination type

A semi-cream combination type ice cream 4 was prepared according to the raw material ratio of example 4 described in the following table 1, and the specific steps were the same as those in example 3.

COMPARATIVE EXAMPLE 1 preparation of full cream 5

Full cream 5 was prepared according to the raw material ratio of comparative example 1 described in table 1, wherein the fat content was 8%, and the specific procedure was the same as that in example 3.

COMPARATIVE EXAMPLE 2 preparation of full cream 6

Full cream 6 was prepared according to the raw material ratio of comparative example 2 described in table 1, wherein the fat content was 10%, and the specific procedure was the same as that in example 3.

TABLE 1 formulation tables for examples 1-4 and comparative examples 1-2 of the present application

In Table 1, AQ refers to a Citrus fiber stock, which is a type of Herbafood, Herbacel AQ plus Citrus-N Citrus fiber; the colloid is MCC, CMC and gellan gum which are mixed in equal amount; the emulsifier is monoglyceride and span 80 mixed in equal amount.

Melting Rate test

The present invention measures the melting rate over time at 25 ℃ for the cream of the galactolipid combination type prepared in examples 1 to 4 and the cream of the full fat type prepared in comparative examples 1 to 2. The test results are shown in table 2 below and in fig. 1.

TABLE 2 melting Rate data for examples 1-4 and comparative examples 1-2

As can be seen from the melting rates in table 2, the melting resistance effect is: example 1> example 2> example 4> example 3> comparative example 2> comparative example 1.

The data of comparative examples 1 and 2 show that the higher the fat content, the higher the resistance to melting, and therefore the fat content has an important effect on the resistance of the ice cream to melting.

By comparing the data of examples 3 and 4 and by comparing the data of examples 1 and 2, the inventors have found the following conclusions: the addition of fiber increased the resistance to melting for the same fat content, both in direct use and in homogeneous form.

By comparing the data of examples 2 and 3 and by comparing the data of examples 1 and 4, the inventors have found the following conclusions: compared with the direct feeding of the citrus fiber, the citrus fiber is homogenized in the presence of the milk-containing raw material and optional water, so that the melting resistance of the ice cream can be obviously improved.

Furthermore, by comparing the data of examples 1 and 4, the inventors were surprised to find the following conclusions: even if the amount of modified citrus fiber is less than that used in a straight-through application, a better resistance to melting than that obtained in a straight-through application can still be achieved. This shows that the addition of the citrus fiber which has been subjected to the prior homogenization modification treatment can greatly retard the melting speed of the ice cream

In addition, the inventor also finds that the ice cream added with the citrus fiber subjected to the pre-homogenization modification treatment has the best anti-melting effect, the ice cream without the citrus fiber in comparative examples 1 and 2 has the worst anti-melting effect, and the ice cream with the citrus fiber directly added in examples 3 and 4 has the poorer anti-melting effect. The longer the time, the more pronounced the difference in the melting rates of the three ice creams.

Sensory evaluation

The present invention provides an organoleptic evaluation of the cream of the galactolipid combination type prepared in examples 1 to 4 and the cream of the whole cream prepared in comparative examples 1 to 2, respectively. The evaluation results showed that none of examples 1-4 had a creamy texture similar to that of comparative example 2, and had no fat loss in the reduced fat ice cream. This demonstrates that citrus fiber can compensate for the fat mouthfeel of fat loss.

Thus, the inventors have found that about 0.05% to about 0.2% citrus fibre, based on the total weight of the ice cream, can be substituted for about 2% to about 5% fat to achieve the same or better results. Also, the inventors have found that the more citrus fiber is preferred, and that the higher the amount added, the greater the flavor release and the melting at the mouth, so that a fiber addition of 0.04% to 0.5% is recommended.

The foregoing is only a preferred embodiment of the present invention. It will be appreciated that various modifications, combinations, alterations, and substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, alterations and substitutions are also to be understood as being included within the scope of the invention as claimed.