阅读说明：本技术 一种运动达人冰淇淋及其制备工艺 (Sports Danren ice cream and preparation process thereof ) 是由 杨健松 于 2020-06-22 设计创作，主要内容包括：本发明公开了一种运动达人冰淇淋及其制备工艺,涉及食品生产的技术领域,该运动达人冰淇淋按重量份数计,包括以下组分：脱脂奶粉48-52份、稀奶油17-19份、麦芽糖醇52-55份、蛋白粉8-9份、复合稳定剂0.8-1.2份、水180-190份。该运动达人冰淇淋的制备工艺包括以下步骤：S1.配料、S2.杀菌、S3.均质冷却、S4.老化凝冻。本发明生产制备的运动达人冰淇淋具有低糖低脂、高蛋白且风味俱佳从而更加健康,尤其适宜于运动达人或运动员食用的优点。(The invention discloses sports Daren ice cream and a preparation process thereof, and relates to the technical field of food production, wherein the sports Daren ice cream comprises the following components in parts by weight: 48-52 parts of skimmed milk powder, 17-19 parts of cream, 52-55 parts of maltitol, 8-9 parts of albumen powder, 0.8-1.2 parts of composite stabilizer and 190 parts of water 180-. The preparation process of the sports Daren ice cream comprises the following steps: s1, material preparation, S2, sterilization, S3, homogenizing and cooling, and S4, aging and congealing. The sports man ice cream produced by the invention has the advantages of low sugar, low fat, high protein and good flavor, thereby being healthier and especially suitable for sports man or athletes.)

1. An exercise dame ice cream, which is characterized in that: the paint comprises the following components in parts by weight:

48-52 parts of skimmed milk powder;

17-19 parts of cream;

52-55 parts of maltitol;

8-9 parts of protein powder;

0.8-1.2 parts of composite stabilizer;

180 portions of water and 190 portions of water.

2. A sports dartboard ice cream as claimed in claim 1, wherein: also comprises 15-18 parts of erythritol.

3. A sports dartboard ice cream as claimed in claim 1, wherein: the protein powder is WPC80 whey protein powder.

4. A sports dartboard ice cream as claimed in claim 1, wherein: the compound stabilizer comprises guar gum, mono-diglycerol fatty acid ester, carrageenan, pectin and locust bean gum.

5. A sports dartboard ice cream as claimed in claim 4, wherein: the composite stabilizer comprises 30% of pectin, 28% of guar gum, 18% of mono-diglycerol fatty acid ester, 12% of carrageenan and 12% of locust bean gum.

6. A sports dartboard ice cream as claimed in claim 5, wherein: the pectin is an extract of citrus peel.

7. A process for the preparation of a sports dame ice cream, for the preparation of a sports dame ice cream according to any one of claims 1 to 6, characterized in that: the method comprises the following steps:

s1, material preparation: weighing the raw materials according to the proportion, sequentially adding maltitol, skim milk powder, cream, erythritol and a composite stabilizer into water, and stirring while adding until the mixture is uniformly stirred to obtain a primary mixed material;

s2, sterilization: fixing the volume of the primary mixed material, heating to 85 ℃, and keeping the constant temperature for 13-16min to obtain a sterilization material;

s3, homogenizing and cooling: continuously passing the sterilization material from the environment with the pressure of 8-15MPa for homogenization, cooling to 0-10 ℃, and then adding protein powder to obtain a homogeneous material;

s4, aging and freezing: aging the homogeneous material at 4-6 deg.C for 4-6h, adding sauce for flavoring, stirring, freezing, packaging, quick-freezing, and molding to obtain the final product.

8. The process of claim 7, wherein the composition comprises: in the step S3, the homogenizing speed of the sterilizing material is 900-1100kg/h under the environment with the pressure of 8-15 MPa.

9. The process of claim 7, wherein the composition comprises: in the step S4, the homogeneous material is frozen and filled, and then is frozen below-25 ℃ until the homogeneous material does not collapse, wherein the freezing time is 3.5-5 h.

Technical Field

The invention relates to the technical field of food production, in particular to sports Daren ice cream and a preparation process thereof.

Background

Ice cream (ice cream) is a volume-expanded frozen food which is prepared by using drinking water, milk powder, cream (or vegetable fat), sugar and the like as main raw materials and adding a proper amount of food additives through the processes of mixing, sterilizing, homogenizing, aging, freezing, hardening and the like, contains high-quality protein, high sugar and high fat, and also contains amino acid, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron and other nutrient elements, and has the functions of regulating physiological functions and keeping osmotic pressure and pH value.

For example, chinese patent with patent publication No. CN106615582A discloses an original taste ice cream and a preparation method thereof, wherein the original taste ice cream is prepared from the following raw materials in parts by weight: 60-70 parts of water, 10-20 parts of white granulated sugar, 10-15 parts of whole milk powder, 1-5 parts of butter, 2-8 parts of vegetable oil, 0.05-0.25 part of glyceryl monostearate and 0.1-0.5 part of stabilizer. According to the invention, proper stabilizer and vegetable oil are preferably selected through reasonable proportion, and the vegetable oil has the characteristics of aromatic flavor and cool and refreshing taste, and is particularly suitable for old people and children.

The above prior art solutions have the following drawbacks: the original taste ice cream and other taste ice creams sold on the market at present have the problems of easy fatness and the like due to high sugar and high fat, and for sports people or athletes with strict body control, the food needs high protein to supplement nutrient substances and low sugar and low fat to reduce fatness.

Disclosure of Invention

The invention aims to provide the sports man ice cream which has low sugar, low fat, high protein and good flavor, is healthier and is particularly suitable for sports men or athletes.

The purpose of the invention is realized by the following technical scheme:

the sports Daren ice cream comprises the following components in parts by weight:

by adopting the technical scheme, the skim milk powder provides nonfat milk solids (comprising protein, lactose and mineral components), wherein the protein and the compound stabilizer form a stable film on the surface of small fat balls in the cream in the homogenizing process, so that the stability of the grease in the system is ensured, and air can be promoted to be better mixed in the freezing process, thereby effectively inhibiting the ice crystal expansion in the ice cream, and ensuring the smooth and fine texture of the ice cream. The maltitol is used as the main sweetener of the ice cream, the sweetness of the maltitol is equivalent to that of cane sugar, but the calorific value of the maltitol is only 5 percent of that of the cane sugar, so the maltitol does not increase the blood sugar and the cholesterol and is not easy to cause people to get fat; in addition, maltitol has obvious hygroscopicity, and the maltitol is used for replacing cane sugar in the ice cream to effectively prevent cane sugar from crystallizing out, so that the fine mouthfeel of the ice cream is improved.

The added albumen powder can supplement amino acid nutrient substances for human bodies, not only can provide the consumed energy part, but also can be used for synthesizing new tissues. For athletes and body building enthusiasts engaged in high-intensity physical activities, the protein requirement of the athletes and the body building enthusiasts is 2-3 times of that of ordinary people, and meanwhile, because high-intensity exercises can destroy muscle cells to different degrees to cause the decomposition of muscle protein, the timely supplement of the protein can reduce the destruction of muscle tissues, promote the synthesis of the muscle protein and even recover excessively, so that the muscle is increased and the strength is improved.

The composite stabilizer can improve the dispersibility of fat and protein in ice cream slurry, further refine fat balls and protein particles, promote the interaction of water, fat and protein, keep the stability of emulsion, and enable the texture of ice cream to be finer and smoother, thereby ensuring the good flavor and taste of ice cream.

Further setting the following steps: also comprises 15-18 parts of erythritol.

By adopting the technical scheme, the erythritol is a sweetening agent with relative sweetness of 0.65, cool feeling and low calorific value, and when the erythritol is used in the ice cream, the cool and refreshing mouthfeel of the ice cream can be enhanced, the heat of the ice cream can not be increased basically, the mouthfeel of the ice cream is improved, and the low-sugar requirement of the ice cream is met.

Further setting the following steps: the protein powder is WPC80 whey protein powder.

By adopting the technical scheme, the WPC80 whey protein powder is concentrated whey protein with the purity of 80%, is easy to digest, has high biological value, high efficiency, high protein efficiency ratio and high utilization rate, contains all essential amino acids required by a human body, has an amino acid composition mode almost completely consistent with that of amino acids in skeletal muscle, is easy to absorb by the human body, and is particularly suitable for groups such as body building and bodybuilding enthusiasts, athletes and the like.

Further setting the following steps: the compound stabilizer comprises guar gum, mono-diglycerol fatty acid ester, carrageenan, pectin and locust bean gum.

By adopting the technical scheme, the monoglyceride and diglyceride fatty acid ester is used as an emulsifier of the ice cream, has the functions of emulsification, dispersion, defoaming, foaming, fat aggregation control and the like, can prevent crystallization of granulated sugar and oil-water separation, and keeps emulsion stable, so that the ice cream is soft, smooth and fine. Guar gum, carrageenan, pectin and locust bean gum are all natural vegetable gums, so that the natural flavor and fruit fragrance of the ice cream are kept, and the guar gum, the carrageenan and the locust bean gum have good synergistic interaction effect and can form a homogeneous and stable three-dimensional network structure with protein, so that the effects of emulsifying and stabilizing the protein are achieved, and the whey is prevented from being separated out.

Meanwhile, the natural vegetable gums are compounded to have stronger water retention property and higher viscosity, have good protein emulsifying property and higher whipping foaming rate, and the prepared ice cream has high expansion rate, fine and soft tissue, fine and smooth mouthfeel, thick texture, chewy texture and better melt resistance.

Further setting the following steps: the composite stabilizer comprises 30% of pectin, 28% of guar gum, 18% of mono-diglycerol fatty acid ester, 12% of carrageenan and 12% of locust bean gum.

By adopting the technical scheme, the vegetable gum and the emulsifier in the composite stabilizer are in the proportion, so that a more excellent compounding synergistic effect can be achieved, and the flavor and the taste of the ice cream are better.

Further setting the following steps: the pectin is an extract of citrus peel.

By adopting the technical scheme, the pectin extracted from the citrus peel is rich in dietary fibers, can enter blood vessels to remove garbage, reduces blood fat, cholesterol and uric acid, is beneficial to lead discharge of a body, and increases the natural taste of the fruit flavor of the ice cream.

The second purpose of the invention is to provide a preparation process of the sports man-made ice cream, and the second purpose of the invention is realized by the following technical scheme:

a preparation process of sports Daren ice cream comprises the following steps:

s1, material preparation: weighing the raw materials according to the proportion, sequentially adding maltitol, skim milk powder, cream, erythritol and a composite stabilizer into water, and stirring while adding until the mixture is uniformly stirred to obtain a primary mixed material;

s2, sterilization: fixing the volume of the primary mixed material, heating to 85 ℃, and keeping the constant temperature for 13-16min to obtain a sterilization material;

s3, homogenizing and cooling: continuously passing the sterilization material from the environment with the pressure of 8-15MPa for homogenization, cooling to 0-10 ℃, and then adding protein powder to obtain a homogeneous material;

s4, aging and freezing: aging the homogeneous material at 4-6 deg.C for 4-6h, adding sauce for flavoring, stirring, freezing, packaging, quick-freezing, and molding to obtain the final product.

By adopting the technical scheme, the raw materials in the step S1 are basically and sequentially added into water according to the dosage from more to less, and are mixed in a stirring manner, so that the raw materials in the ice cream can be well mixed uniformly, and the phenomena of agglomeration, agglomeration and the like in the initial mixed material are reduced. And S2, after the volume of the primary mixed material is fixed, heating to 85 ℃, keeping the temperature for 13-16min, killing propagules and spores of pathogenic bacteria and nonpathogenic bacteria to a minimum amount, destroying toxins generated by the microorganisms, and ensuring food safety.

In the step S3, the bactericidal material is continuously homogenized under the pressure of 8-15MPa, so that fat globules in the bactericidal material can be micronized to prevent the formation of a cream layer, all the components are completely mixed, the ice cream tissue is improved, the maturation time is shortened, cream particles and the like are effectively prevented from being formed in the process of congealing, and the ice cream is more exquisite in texture and better in taste. The homogenized sterilization material can prevent fat from floating up and inhibit acidification of the ice cream by cooling, and the ice cream can be naturally and physically mature at the stage, thereby being beneficial to subsequent aging treatment. The albumen powder is added after the sterilization material is homogenized, so that the problems that the ice cream has empty mouthfeel and no real taste like cotton candy caused by excessive milk pulp puffing can be prevented, and the albumen powder is added after the homogenization to ensure that the ice cream has fine and smooth tissue, soft and smooth mouthfeel, mellow and lasting flavor, and rich taste of fresh raw materials can be experienced by each mouth.

In the step S4, the homogenized and cooled homogenized material is aged for 4-12h at 4-6 ℃, so that the hydration of the fatty coagulation, protein and the composite stabilizer can be increased, the viscosity is increased, and the expansion rate during stirring is favorably improved. In addition, in the aging process, because the moisture is reduced, larger icing crystals can be prevented from being formed in the freezing process, and the tissue state of the finished product of the ice cream is improved.

The ice cream is prepared by adopting the steps of S1-S4, so that safe, sanitary and high-quality production can be realized, and the obtained ice cream has finer texture and more delicate mouthfeel and is mellow and natural in flavor.

Further setting the following steps: in the step S3, the homogenizing speed of the sterilizing material is 900-1100kg/h under the environment with the pressure of 8-15 MPa.

By adopting the technical scheme, the speed of the sterilizing material passing through the environment with the pressure of 8-15MPa is controlled to be 900-1100kg/h in the step S3, so that the sterilizing material can be ensured to be fully homogenized, the homogenizing pressure and the homogenizing time are proper, a thick stable emulsion is formed, the shape stability and the thermal stability of the emulsion are improved, and the problems of emulsion shrinkage or protein clotting and the like caused by excessive homogenization are avoided.

Further setting the following steps: in the step S4, the homogeneous material is frozen and filled, and then is frozen below-25 ℃ until the homogeneous material does not collapse, wherein the freezing time is 3.5-5 h.

By adopting the technical scheme, the homogeneous material is frozen for 3.5-5h below minus 25 ℃ after being frozen and filled, so that the tissue form of the ice cream in the dispersed package can be solidified, the ice cream keeps proper hardness, the thickness of the ice cream is increased, and the transportation is facilitated.

In conclusion, the beneficial technical effects of the invention are as follows:

(1) the non-fat milk solid is provided by the skim milk powder in the ice cream raw material, so that the oil content in the ice cream can be reduced to a greater extent, and the maltitol is adopted to replace the sucrose in the traditional ice cream as a sweetener, so that the ice cream has equivalent sweetness, the self heat of the ice cream is greatly reduced, the blood sugar is not easily increased, the cholesterol is not increased, and people are not easily fattened; in addition, the protein powder is added into the ice cream, so that amino acid nutrient substances required by a human body are provided, and muscle protein synthesis and recovery can be promoted; the prepared ice cream has good flavor and mouthfeel by compounding the raw materials such as the skim milk powder, the maltitol, the protein powder and the like, and is more suitable for fitness and body-building crowds such as sports people or athletes and the like;

(2) the composite stabilizer in the ice cream adopts mono-diglycerol fatty acid ester as an emulsifier to be compounded with guar gum, carrageenan, pectin and locust bean gum, so that not only can the crystallization of granulated sugar and the oil-water separation be prevented, but also the emulsion is kept stable, and various natural plant glue solutions can keep the natural flavor and the fruit fragrance of the ice cream; moreover, the natural vegetable gums have good synergistic interaction and can form a homogeneous and stable three-dimensional network structure with the protein, so that the functions of emulsifying and stabilizing the protein are achieved, and the whey is prevented from being separated out;

(3) in the preparation process of the ice cream, the ice cream is produced through the steps of S1 material mixing, S2 sterilization, S3 homogenizing cooling and S4 aging congealing, so that the materials are uniformly mixed and thoroughly sterilized, and are also homogenized and aged properly, the production process of the ice cream is sanitary and safe, the ice cream is fine and smooth in tissue, soft and smooth in taste and has mellow and lasting flavor.

Detailed Description

The present invention will be described in further detail with reference to specific examples.