Increasing the protein content of ice cream

Vanilla ice cream was made with a mix composition of 10.5% milk fat, 10.5% milk SNF, 12% beet sugar, and 4% corn syrup solids. None of the batches made contained stabilizer or emulsifier. The control (treatment 1) contained 3.78% protein. Treatments 2 and 5 contained 30% more protein, treatments 3 and 6 contained 60% more protein, and treatments 4 and 7 contained 90% more protein compared with treatment 1 by addition of whey protein concentrate or milk protein concentrate powders, respectively. In all treatments, levels of milk fat, milk SNF, beet sugar, and corn syrup solids were kept constant at 37% total solids. Mix protein content for treatment 1 was 3.78%, treatment 2 was 4.90%, treatment 5 was 4.91%, treatments 3 and 6 were 6.05%, and treatments 4 and 7 were 7.18%. This represented a 29.89, 60.05, 89.95, 29.63, 60.05, and 89.95% increase in protein for treatment 2 through treatment 7 compared with treatment 1, respectively. Milk protein level influenced ice crystal size; with increased protein, the ice crystal size was favorably reduced in treatments 2, 4, and 5 and was similar in treatments 3, 6, and 7 compared with treatment 1. At 1 wk postmanufacture, overall texture acceptance for all treatments was more desirable compared with treatment 1. When evaluating all parameters, treatment 2 with added whey protein concentrate and treatments 5 and 6 with added milk protein concentrate were similar or improved compared with treatment 1. It is possible to produce acceptable ice cream with higher levels of protein.     

Chemical properties and sensory quality of ice cream fortified with fish protein

BACKGROUND: Fish protein powder is a functional ingredient that can be used for enhancing the nutritional value of food products. In this study the effect of fortification with different levels of fish protein powder (FP) on chemical properties and sensory quality of Persian ice cream with 0, 30 and 50 g kg^?1 FP during storage at ? 18 °C for 4 months was investigated. RESULTS: Ice creams fortified with 50 and 30 g kg^?1 FP had significantly higher protein and solid‐non‐fat content than ice cream with 0% FP or 83, 69 and 51 g kg^?1 protein and 215, 204 and 181 g kg^?1 solid non‐fat, respectively. All products had the same levels of fat, lactose, acidity and pH. They had similar sensory quality after production except for colour, but sensory properties of fortified samples changed significantly after 2 months of storage. Colour faded, cohesiveness decreased, sandiness/coarseness increased, sweetness decreased and fish flavour and off‐odour increased. The control ice cream scored highest for additives odour and flavour. CONCLUSION: Development of ice cream fortified with fish protein powder could be an effective way to enhance nutritional and functional value of ice cream. But studies on storage stability, consumers' acceptance and attitudes are recommended if companies are planning to do so. Copyright © 2011 Society of Chemical Industry     

Physical properties of ice cream containing milk protein concentrates

Two milk protein concentrates (MPC, 56 and 85%) were studied as substitutes for 20 and 50% of the protein content in ice cream mix. The basic mix formula had 12% fat, 11% nonfat milk solids, 15% sweetener, and 0.3% stabilizer/emulsifier blend. Protein levels remained constant, and total solids were compensated for in MPC mixes by the addition of polydextrose. Physical properties investigated included apparent viscosity, fat globule size, melting rate, shape retention, and freezing behavior using differential scanning calorimetry. Milk protein concentrate formulations had higher mix viscosity, larger amount of fat destabilization, narrower ice melting curves, and greater shape retention compared with the control. Milk protein concentrates did not offer significant modifications of ice cream physical properties on a constant protein basis when substituted for up to 50% of the protein supplied by nonfat dry milk. Milk protein concentrates may offer ice cream manufacturers an alternative source of milk solids non-fat, especially in mixes reduced in lactose or fat, where higher milk solids nonfat are needed to compensate other losses of total solids.     

乳化剂和稳定剂在冰淇淋加工中的应用

介绍了乳化剂和稳定剂在冰淇淋加工中的作用机理。冰淇淋的基本加工工艺包括：①原料及混合；②巴氏杀菌；③均质；④老化；⑤搅打及凝冻；⑥硬化。乳化剂在冰淇淋加工中起到两种基本作用：①乳化，使脂肪以稳定的乳化状态分散于冰淇淋混料中；②在物料凝冻过程中促进脂肪球一定程度上的附了聚与联聚。同时介绍了稳定剂在冰淇淋加工过程中的作用以及常用稳定剂的特性。     

A survey of vitamin A and D contents of fortified fluid milk in Ontario

High performance liquid chromatographic methods for measuring the concentration of vitamins A and D in fluid milk were validated and used to assess the level of these nutrients in Ontario retail milk samples. Thirteen and fifteen fortified milk samples were tested for vitamins A and D, respectively. Repeatability relative standard deviation values for vitamins A and D in milk were generally less than 10%. Recoveries varied from 87 to 107%. Vitamin D results indicated that only 20% of skim, 40% of 2% fat milk, and 20% of whole milk contained the recommended levels, whereas 46% of skim, and 77% of 2% fat milk had the required levels of vitamin A. The results indicate that vitamin level varies widely in Ontario retail milk.     

低温零粘附技术 冰淇淋立体革命

<正> 近十年来,五花八门的冰淇淋产品如雨后春笋般,蓬勃发展;单调的蛋卷筒冰淇淋已再不能满足人们的需要,它的风光日子已成为过去。冰淇淋的需求,也不再是儿童的专利,新颖和精致的冰淇淋品牌与品种,已成功进驻成人市场。冰淇淋市场的巨大成就,激发起制造商要不断发掘冰淇淋产品概念的动力,并促进其他创意产品的开发,如以冰淇淋形式出售的极受爱     

豆奶冰淇淋的工艺研究

用豆奶和牛奶结合制作冰淇淋,关键是去除豆腥味。本文从浸豆、磨浆、配方选择等方面进行了探讨。     

冰淇淋中奶粉替代品的研究

从考察产品的感官指标和理化性能入手,采用玉米淀粉、大豆蛋白、糊精、变性淀粉等原料替代奶粉,对冰淇淋生产的配方进行了试验,筛选出了用植物性原料替代奶粉生产冰淇淋的最佳配方。     

The influence of protein levels on the quality of sheep's milk ice cream*

Sheep's milk ice creams with a range of protein and fat contents were produced on a pilot scale and subjected to preference testing. Preference scores correlated well with protein content over the range 4.4–5.9%. In one series of samples there appeared to be a correlation between fat content and preference, but overall the relationship was not significant.     

基于3D打印技术的个性化冰激凌成型机设计

为满足冰激凌消费者的个性化需求,基于快速成型技术设计了一台冰激凌成型机,主要包括传动机构和机械结构、控制系统。传动机构由Z轴传动机构和Core XY二轴联动机构组成;机械结构包括使原料均匀混合的搅拌机构、实现原料逐层堆积固化成型的工作台,以及可实现XOY平面移动的挤出机构;控制系统包括机构运动控制和温度控制。该机器结构简单,操作方便,造价低,能实现任意复杂结构的个性化冰激凌的成型。     

保健羊奶冰淇淋的研制

以羊奶与羊奶粉为主要原料研制保健冰淇淋,对其低、中、高脂配方与乳化稳定剂的选择、用量和老化时间进行了比较与研究,综合产品品质与成本得出最佳配方与最佳工艺,研制出一种风味独特、营养丰富的羊奶冰淇淋.     

开菲尔酸豆乳冰淇淋的研制

以豆乳代替部分牛乳并用开菲尔进行发酵,研制出开菲尔酸豆乳冰淇淋。选择煮浆时间、豆粉奶粉比例、白砂糖添加量、复合乳化稳定剂添加量、老化时间和凝冻档位作为单因素进行梯度实验,对发酵时间、接种量和发酵温度进行三因素三水平L9（33）正交实验,确定开菲尔酸豆乳冰淇淋的最佳工艺为:取浸泡好的大豆,与水按照1∶11的比例进行磨浆,过滤,沸腾后煮浆5 min,制得豆乳;以豆浆重量为基准,加入8%豆粉、5%奶粉、16%白砂糖和0.65%复合乳化稳定剂,倒入制浆机中搅拌并杀菌,待均质后的料液冷却到38℃加入料液总质量0.2%的开菲尔发酵剂,38℃发酵8 h,得到发酵乳;将发酵乳置于4℃老化缸中老化4 h,然后将料液倒入冰淇淋机器设置成三档（凝冻温度-7℃）,制得开菲尔酸豆乳冰淇淋。      

Short communication: Production of cottage cheese fortified with vitamin D

The availability of alternative food products fortified with vitamin D could help decrease the percentage of the population with vitamin D deficiency. The objective of this study was to fortify cheese with vitamin D. Cottage cheese was selected because its manufacture allows for the addition of vitamin D after the draining step without any loss of the vitamin in whey. Cream containing vitamin D (145 IU/g of cream) was mixed with the fresh cheese curds, resulting in a final concentration of 51 IU/g of cheese. Unfortified cottage cheese was used as a control. As expected, the cottage cheese was fortified without any loss of vitamin D in the cheese whey. The vitamin D added to cream was not affected by homogenization or pasteurization treatments. In cottage cheese, the vitamin D concentration remained stable during 3 weeks of storage at 4°C. Compared with the control cheese, the cheese fortified with vitamin D showed no effects of fortification on cheese characteristics or sensory properties. Cottage cheese could be a new source of vitamin D or an alternative to fortified drinking milk.     

Effect of β-carotene on vitamin A light stability in fortified milk

The effect of incorporation of β-carotene into the carrier system on the light stability of all-trans retinyl palmitate in fortified skim milk was investigated. Skim milk was fortified with all-trans retinyl palmitate using corn oil with and without added β-carotene as the vitamin carrier. Two levels of β-carotene were used, one similar to, the other half the concentration of vitamin A in the carrier system. After homogenization and pasteurization, fortified milk samples were exposed to fluorescent light (1614 lx) at 4°C in glass tubes.

Less light degradation of all-trans retinyl palmitate occurred in samples containing added β-carotene in the carrier systems compared to samples without added β-carotene. The β-carotene content of fortified milk samples showed only a slight decrease over the four-day period of exposure.     

开菲尔酸豆乳冰淇淋的研制

以豆乳代替部分牛乳并用开菲尔进行发酵,研制出开菲尔酸豆乳冰淇淋。选择煮浆时间、豆粉奶粉比例、白砂糖添加量、复合乳化稳定剂添加量、老化时间和凝冻档位作为单因素进行梯度实验,对发酵时间、接种量和发酵温度进行三因素三水平L9(33)正交实验,确定开菲尔酸豆乳冰淇淋的最佳工艺为:取浸泡好的大豆,与水按照1∶11的比例进行磨浆,过滤,沸腾后煮浆5 min,制得豆乳;以豆浆重量为基准,加入8%豆粉、5%奶粉、16%白砂糖和0.65%复合乳化稳定剂,倒入制浆机中搅拌并杀菌,待均质后的料液冷却到38℃加入料液总质量0.2%的开菲尔发酵剂,38℃发酵8 h,得到发酵乳;将发酵乳置于4℃老化缸中老化4 h,然后将料液倒入冰淇淋机器设置成三档(凝冻温度-7℃),制得开菲尔酸豆乳冰淇淋。     

A modified ice cream processing routine that promotes fat destabilization in the absence of added emulsifier

The quality of ice cream made without added emulsifier using a modified processing routine was compared to ice cream made conventionally with and without added emulsifier. “Two-phase process” ice cream was created by preparing two separate phases; emulsion (fat, some protein, water) and solution (remaining protein, sugar, corn syrup solids, stabilizer, water) and combining them just before freezing. Quality indicators included percent fat destabilized, overrun and meltdown rate. Conventional process ice cream containing emulsifier exhibited a high degree of fat destabilization, high overrun and slow meltdown. Ice cream produced conventionally without emulsifier underwent little fat destabilization, had low overrun and melted rapidly. Ice cream produced by the two-phase process showed good fat destabilization and slow meltdown with moderate overrun, suggesting this method was successful in promoting desirable structure formation without added emulsifier.     

大豆肽复合乳化剂提高软冰淇淋膨胀率的实验研究

目的:开发能够提高软冰淇淋膨胀率的大豆肽复合乳化剂。方法:选用不同分子量的大豆肽作为乳化剂,以软冰淇淋的膨胀率为评价指标,找出最能提高软冰淇淋膨胀率的大豆肽,并用此大豆肽与不饱和单甘脂、Tween80、Span60进行复配,通过正交试验,以软冰淇淋膨胀率为评价指标,找出大豆肽复合乳化剂的最佳配方。结果:平均分子量20000的大豆肽能更好的提高软冰淇淋的膨胀率,当添加0.1%的大豆肽(20000Da)、0.075%的不饱和单甘脂、0.0375%的Tween80和0.075%的Span60时,软冰淇淋的膨胀率最高,达到76.15%,添加大豆肽复合乳化剂可保持软冰淇淋的良好口感。结论:用大豆肽(分子量20000)、不饱和单甘脂、Tween80、Span60复配而成的大豆肽复合乳化剂能提高软冰淇淋的膨胀率,保持软冰淇淋的良好口感。     

Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream

In this study, the effect of recombinant microbial transglutaminase enzyme on the physicochemical properties of ice cream produced by two different methods was investigated. For this purpose, different enzyme units (2, 4 and 6 U/g milk protein) were applied to both ice cream mixture and milk. While with the first method, a 10% increase in the overrun value of ice cream samples was observed, a 7% increase was obtained by the second method. All ice cream samples exhibited pseudoplastic behaviour. This study indicated that  transglutaminase concentration is an important factor in terms of improving the physicochemical properties of ice cream.     

Bioavailability of vitamin D from fortified process cheese and effects on vitamin D status in the elderly

We conducted 2 studies to determine the effect of vitamin D-fortified cheese on vitamin D status and the bioavailability of vitamin D in cheese. The first study was designed to determine the effect of 2 mo of daily consumption of vitamin D₃-fortified (600 IU/d) process cheese on serum 25-hydroxyvitamin D (25-OHD), parathyroid hormone (PTH), and osteocalcin (OC) concentrations among 100 older (≥60 yr) men and women. Participants were randomized to receive vitamin D-fortified cheese, nonfortified cheese, or no cheese. Serum levels of 25-OHD, PTH, and OC were measured at the beginning and end of the study. There were no differences in 25-OHD, PTH, or OC after 2 mo of fortified cheese intake. The vitamin D-fortified cheese group had a greater decrease in 25-OHD than other groups, due to higher baseline 25-OHD. A second study was conducted to determine whether the bioavailability of vitamin D₂ in cheese (delivering 5880 IU of vitamin D₂/56.7-g serving) and water (delivering 32,750 IU/250 mL) is similar and whether absorption differs between younger and older adults. The second study was a crossover trial involving 2 groups of 4 participants each (younger and older group) that received single acute feedings of either vitamin D₂-fortified cheese or water. Serial blood measurements were taken over 24 h following the acute feeding. Peak serum vitamin D and area under the curve were similar between younger (23 to 50 yr) and older (72 to 84 yr) adults, and vitamin D₂ was absorbed more efficiently from cheese than from water. These studies demonstrated that vitamin D in fortified process cheese is bioavailable, and that young and older adults have similar absorption. Among older individuals, consuming 600 IU of vitamin D₃ daily from cheese for 2 mo was insufficient to increase serum 25-OHD during limited sunlight exposure.