CN107205425A - Ice cream mix - Google Patents
Ice cream mix Download PDFInfo
- Publication number
- CN107205425A CN107205425A CN201580062550.9A CN201580062550A CN107205425A CN 107205425 A CN107205425 A CN 107205425A CN 201580062550 A CN201580062550 A CN 201580062550A CN 107205425 A CN107205425 A CN 107205425A
- Authority
- CN
- China
- Prior art keywords
- lactobacillus
- bifidobacterium
- ice cream
- fiber
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention relates to milk industry, and it can apply to icecream production.The ice cream mix proposed includes the probiotic micro-organisms of newborn base, sweetener, stabilizer and one of them and/or its combination in lactobacillus group, and the dietary fiber that its concentration is 5 weight % to 7 weight %.The ratio of soluble dietary fiber and insoluble diedairy fiber is 1：7 to 1：10, average insoluble diedairy fiber particle is no more than 100 microns.Result is the time-to-live of suitable probiotic micro-organisms to bring up to 2.5 times.
Description
Technical field
The present invention relates to milk industry, and it can apply to icecream production.
Background technology
In nutrition industry field, one of Main Trends of The Development is high-nutrition food of the production for special dietary purpose
And functional food.At present, these products are produced by application dairy products (such as ice cream containing functional components)
's.The characteristics of nutrient content of ice cream covers such as heat, biology, physiology and sense organ extensively, this is due in production process
Various raw materials and many replenishers and filler have been used in itself.
It is noted, however, that ice cream of the selection with diet quality is fairly limited.This can not meet again in turn
Consumer demand and the linked development for further promoting the diet product with specific functional features.
At present, probiotic micro-organisms are just used as product composition.There are numerous ice cream kinds to include microorganism.Eat so
Ice cream to human gi-tract supply 106CFU to 107CFU probiotics, it provides beneficial work to function of intestinal canal activity
With, not only including nutritive value, in addition to treatment effect.These factors change the reaction of microorganism enteron aisle, promote original inhabitants micro-
Biocenological growth, it will not cause excessive antigen load in turn, but contribute to the early warning of metabolic disorder, and
Exclude any side effect.However, in human diet comprising prebiotic element other active components for normal intestine activities extremely
Close important.
A kind of characteristic non-saccharide ice milk have low-calorie dietary fiber (IPC 9/100 of patent RU 2406370,
Announce within 2006).Its content includes dairy products, plant fat, food flavor, emulsion stabilizer, water and dietary fiber.Meals
Fiber be probably important synanthrin, nutriose and/or with maltitol and/or the polydextrose of combinations of sweeteners.Sweetener
It is natural saturation sweetener, i.e. Sucralose and/or stevioside.
Characteristic ice-cream product (the IPC A23G9/02 of patent RU 2208942, announce for 2001) includes following component：Breast
Product, concentrate microbial lactobacillus acidophilus, lactobacillus fermenti, Lactobacillus casei, bifidobacterium bifidum, Lactobacillus plantarum, acidophilus
Lactobacillus, lactobacillus fermenti, Lactobacillus salivarius, Lactobacillus casei, VREF, Escherichia coli, bifidobacterium bifidum, sweetener
And stabilizer.
Another characteristic ice cream content (prototype proposed) (patent No. RU 2116035 IPC A23G9/00,1998
Year announce) include one of them and/or its combination of newborn base, sweetener, stabilizer and following probiotic micro-organisms group：Cheese breast
Bacillus, Lactobacillus rhamnosus, lactobacillus acidophilus, VREF, bifidobacterium bifidum.
The shortcoming of existing solution covers following facts：In the presence of a small amount of or completely product can not improved in itself
Function quality dietary fiber, it activates growing and increasing suitable microorganism depositing in human body for probiotic micro-organisms
Live time.
The content of the invention
Technical problem is to produce the ice cream mix that biological quality is improved based on symphysis cellulose content, and it will can be adapted to
Prolonged survival period of the probiotic micro-organisms in human body to 2.5 times.
The ice cream mix proposed includes newborn base, sweetener, stabilizer and selected from lactobacillus group (plant breast bar
Bacterium, lactobacillus acidophilus, lactobacillus fermenti, Lactobacillus salivarius, Lactobacillus casei), Bifidobacterium group (bifidobacterium bifidum, length
Bifidobacterium, bifidobacterium adolescentis, lactic acid Bifidobacterium) in one of them and/or its combined hearth-care bacteria microorganism, its feature
It is that it contains the additional dietary fiber that concentration is 5 weight % to 7 weight %.In this case, soluble dietary fiber
Ratio with insoluble diedairy fiber is 1：7 to 1：10, and the average-size of insoluble diedairy fiber particle is micro- no more than 100
Rice.
The replenishers component plural equilibrium scope is set up through experiment and confirms it is optimal.
Dietary fiber including 5 weight % to 7 weight % does not produce side effect in the gastrointestinal tract, and does not change required
The flavor quality of the product of protection, but the time-to-live of the suitable probiotic micro-organisms of increase.
The growth rate of probiotic micro-organisms is reduced using the dietary fiber of 100 micron particles.
Embodiment
Icecream production is as follows：
According to the formula, the initial feed component of requirement is prepared, such as dry whole milk powder, cream butter, contain
Sugar condensed skimmed milk, granulated sugar, glucose syrup, 5 weight % to 7 weight % dietary fiber, emulsion stabilizer, spices-vanilla and
Water.
Then all these components filter the mixture and pasteurize by being fully mixed to uniform quality
(for example, batching device in) at 75 DEG C to 80 DEG C, exposure 15 minutes to 20 minutes afterwards leads to it at 23 DEG C to 25 DEG C
Cross and homogenize.Further, following component is added in the mixture of cooling：Microorganism (lactobacillus and Bifidobacterium
In one of them and/or its combination) dry powder, its addition is that 1,000kg products add 1kg；Or microorganism lactobacillus and
The concentrate of Bifidobacterium, its addition is that the initial ice cream component mixture additions 0.5 of 1000kg rise to 4.0 liters.Then, plus
Enter the dietary fiber that concentration is 5% to 7%.This mixture is by being thoroughly mixed.Initial microorganisms titre in 100 grams of ice creams
For 106CFU to 107CFU.The mixture produced is cut and packed by part；Directly use or be not less than -25
Refrigerate and store at a temperature of DEG C.
Including one of them in following probiotic micro-organisms and/or its combination：Lactobacillus (Lactobacillus plantarum, acidophilus
Lactobacillus, lactobacillus fermenti, Lactobacillus salivarius, Lactobacillus casei), Bifidobacterium (bifidobacterium bifidum, bifidobacterium longum,
Bifidobacterium adolescentis, lactic acid Bifidobacterium).The microorganism of freeze-drying and bacterium concentrate are used to icecream production.
Soluble dietary fiber can be pure pectin, carrageenan, agar, gum arabic, alginates, Arabic gala
The dry ingredients powder of glycan or natural products (apple, grape fruit, cereal products, beet and carrot).
Insoluble diedairy fiber can be pure cellulose, hemicellulose, lignin or natural products (such as bran), natural production
The component powders of thing (such as beet, carrot, apple and cereal products).
Following example illustrates the production method proposed.
The formula for the ice cream mix that table 1. is proposed
Example 1
According to the formula, the initial feed component of necessary amount is prepared in advance.Mixture composition includes (in terms of kg)：Dry
Whole milk (fat 25%, defatted milk solid 71%) 74.9kg；Common condensed skimmed milk (sucrose 44.0%, defatted milk solid
8.2%) 180kg；Salt-free cream butter (fat 82.5%) 61.3kg；Granulated sugar 51.8kg；Glucose syrup powder (drying, fresh weight
95.0%) 10kg；Emulsion stabilizer 5kg；Vanilla 0.3kg；(drying, fresh weight 90%, dietary fiber 46% are (solvable for carrot powder
Property dietary fiber and insoluble diedairy fiber ratio be 1:7))50kg.All these components are uniform by being fully mixed to
Quality, then filters the mixture and pasteurization (for example, batching device in) at 75 DEG C to 80 DEG C, 15 points of exposure
Clock, afterwards by its at 23 DEG C to 25 DEG C by homogenizing.Further, following component is added in cooling mixture：It is cold
Lyophilized dry microorganism (lactobacillus, Bifidobacterium) 1kg.This mixture is by being thoroughly mixed.In 100 grams of ice creams just
Beginning microbial titers are 106CFU.The time-to-live of probiotic micro-organisms increases to 1.5 times.
Example 2
According to the formula, the initial feed component of necessary amount is prepared in advance.Mixture composition includes (in terms of kg)：Dry
Whole milk (fat 25%, defatted milk solid 71%) 74.9kg；Common condensed skimmed milk (sucrose 44.0%, defatted milk solid
8.2%) 180kg；Salt-free cream butter (fat 82.5%) 61.3kg；Granulated sugar 51.8kg；Glucose syrup powder (drying, fresh weight
95.0%) 10kg；Emulsion stabilizer 5kg；Vanilla 0.3kg；Wheat bran (drying, fresh weight 90%, dietary fiber 43%) 70kg.It is all
Then the mixture is filtered by being fully mixed to uniform quality and pasteurization is (for example, at 75 DEG C extremely by these components
In batching device at 80 DEG C), exposure 15 minutes, afterwards by its at 23 DEG C to 25 DEG C by homogenizing.Further, will be with
Lower composition is added in cooling mixture：Microorganism (lactobacillus, Bifidobacterium) concentrate 4kg.This mixture passes through
It is thoroughly mixed.Initial microorganisms titre is 10 in 100 grams of ice creams7CFU.The time-to-live of probiotic micro-organisms increases to 1.93
Times.
Example 3
According to the formula, the initial feed component of necessary amount is prepared in advance.Mixture composition includes (in terms of kg)：Dry
Whole milk (fat 25%, defatted milk solid 71%) 74.9kg；Common condensed skimmed milk (sucrose 44.0%, defatted milk solid
8.2%) 180kg；Salt-free cream butter (fat 82.5%) 61.3kg；Granulated sugar 51.8kg；Glucose syrup powder (drying, fresh weight
95.0%) 10kg；Emulsion stabilizer 5kg；Vanilla 0.3kg；Wheat bran (drying, fresh weight 90%, dietary fiber 43%) 63kg；And
Pectin 7kg.Then all these components filter the mixture and pasteurization by being fully mixed to uniform quality
(for example, batching device in) at 75 DEG C to 80 DEG C, exposure 15 minutes, passes through homogeneous by it at 23 DEG C to 25 DEG C afterwards
Change.Further, following component is added in cooling mixture：Microorganism (lactobacillus, Bifidobacterium) concentrate
4kg.This mixture is by being thoroughly mixed.Initial microorganisms titre is 10 in 100 grams of ice creams7CFU.Probiotic micro-organisms
Time-to-live increases to 2.48 times.
Result of study shows, in the ice cream of different modes fresh-keeping period, ice cream viable microbial content in itself and wind
Taste feature keeps constant.Table 2 illustrates the microorganism (Bifidobacterium and lactobacillus) during the different storages of final products
Preservation.
Table 2
| Storage life, number of days | Bifidobacterium, CFU/ml | Lactobacillus, CFU/ml |
| 1 | 7*105 | 5*105 |
| 7 | 5*105 | 8*105 |
| 23 | 3*105 | 4*105 |
| 49 | 8*105 | 6*105 |
| 105 | 5*105 | 7*105 |
Therefore, ice cream mix includes probiotic micro-organisms, soluble dietary fiber and insoluble diedairy fiber increasing
Add the bioavilability of product, and there is provided the function quality of the product, it in turn improves function of intestinal canal activity, prevented
Only flora imbalance, enteropathy and hypercholesterolemia, and enhance immune system.Nevertheless, this ice cream still retains
Its unique flavor quality.
Claims (1)
1. ice cream mix, including：Newborn base, sweetener, stabilizer and selected from lactobacillus group (Lactobacillus plantarum, acidophilus
Lactobacillus, lactobacillus fermenti, Lactobacillus salivarius, Lactobacillus casei), Bifidobacterium group (bifidobacterium bifidum, long bifid bar
Bacterium, bifidobacterium adolescentis, lactic acid Bifidobacterium) in one of them and/or its combination probiotic micro-organisms, its feature exists
In：The ice cream mix contains the additional dietary fiber that concentration is 5 weight % to 7 weight %, wherein, soluble dietary
The ratio of fiber and insoluble diedairy fiber is 1：7 to 1：10, the average-size of insoluble diedairy fiber particle is micro- no more than 100
Rice.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2014138768/13A RU2569030C1 (en) | 2014-09-24 | 2014-09-24 | Mixture for ice-cream production |
| RU2014138768 | 2014-09-24 | ||
| PCT/RU2015/000602 WO2016048195A1 (en) | 2014-09-24 | 2015-09-24 | Mixture for producing ice-cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107205425A true CN107205425A (en) | 2017-09-26 |
Family
ID=54598287
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201580062550.9A Pending CN107205425A (en) | 2014-09-24 | 2015-09-24 | Ice cream mix |
Country Status (4)
| Country | Link |
|---|---|
| CN (1) | CN107205425A (en) |
| CA (1) | CA2999846A1 (en) |
| RU (1) | RU2569030C1 (en) |
| WO (1) | WO2016048195A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2710149C1 (en) * | 2019-09-20 | 2019-12-24 | Федеральное государственное бюджетное научное учреждение «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН | Method for production of fermented milk acidophile ice cream |
| CN117721045B (en) * | 2023-12-19 | 2024-06-28 | 北京工商大学 | Bifidobacterium adolescentis Gr19 and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101674732A (en) * | 2007-04-02 | 2010-03-17 | 达能日尔维公司 | The method for preparing frozen confectionery by frozen composition |
| BRPI0802285A2 (en) * | 2008-07-23 | 2010-03-23 | Fundação De Amparo À Pesquisa Do Estado De São Paulo - Fapesp | frozen product Milk and / or milk products containing probiotic crops and prebiotic ingredients combined with a cereal bar, its manufacturing process and use |
| RU2406370C2 (en) * | 2008-03-21 | 2010-12-20 | Государственное научное учреждение Всероссийский научно-исследовательский институт холодильной промышленности Россельхозакадемии (ГНУ ВНИХИ Россельхозакадемии) | Composition of milk-based saccharose-free ice-cream containing low-calorie food fibres |
| RU2521671C1 (en) * | 2012-12-29 | 2014-07-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Санкт-Петербургский национальный исследовательский университет информационных технологий, механики и оптики" | Composition for production of diabetic ice-cream |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR9711705A (en) * | 1996-09-06 | 1999-08-24 | Nestle Sa | Aerated Srovete with cover that contains lactic bacteria |
| RU2116035C1 (en) * | 1997-09-12 | 1998-07-27 | Евгений Анатольевич Гуткевич | Mixture for preparation of ice-cream |
| RU2208942C2 (en) * | 2001-03-28 | 2003-07-27 | Какабадзе Бадри Давидович | Ice-cream production method |
| US7544379B2 (en) * | 2001-05-30 | 2009-06-09 | Asahi Kasei Kabushiki Kaisha | Composite containing fine cellulose |
| CA2506932A1 (en) * | 2002-10-22 | 2004-05-06 | University Of Vermont And State Agriculture College | Symbiotic food products comprising oats and methods for manufacturing the same |
| ZA200804379B (en) * | 2005-12-16 | 2009-09-30 | Unilever Plc | Surface-active material and its application |
-
2014
- 2014-09-24 RU RU2014138768/13A patent/RU2569030C1/en active
-
2015
- 2015-09-24 CN CN201580062550.9A patent/CN107205425A/en active Pending
- 2015-09-24 CA CA2999846A patent/CA2999846A1/en not_active Abandoned
- 2015-09-24 WO PCT/RU2015/000602 patent/WO2016048195A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101674732A (en) * | 2007-04-02 | 2010-03-17 | 达能日尔维公司 | The method for preparing frozen confectionery by frozen composition |
| RU2406370C2 (en) * | 2008-03-21 | 2010-12-20 | Государственное научное учреждение Всероссийский научно-исследовательский институт холодильной промышленности Россельхозакадемии (ГНУ ВНИХИ Россельхозакадемии) | Composition of milk-based saccharose-free ice-cream containing low-calorie food fibres |
| BRPI0802285A2 (en) * | 2008-07-23 | 2010-03-23 | Fundação De Amparo À Pesquisa Do Estado De São Paulo - Fapesp | frozen product Milk and / or milk products containing probiotic crops and prebiotic ingredients combined with a cereal bar, its manufacturing process and use |
| RU2521671C1 (en) * | 2012-12-29 | 2014-07-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Санкт-Петербургский национальный исследовательский университет информационных технологий, механики и оптики" | Composition for production of diabetic ice-cream |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2016048195A1 (en) | 2016-03-31 |
| CA2999846A1 (en) | 2016-03-31 |
| RU2569030C1 (en) | 2015-11-20 |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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Application publication date: 20170926 |