How do you develop low-sugar, low-fat ice cream?

Abstract
A formulation of low-sugar and low-fat ice cream was designed, and the optimal formula was obtained: 0.04% steviol glycosides, 6% vegetable hydrogenated oils, 0.4% stabilizers and 0.3% emulsifiers. The ice cream made by this formula reduced the content of oil and sugar while keeping the traditional taste and flavor unchanged, and gave it a new nutritional value.
Keywords Ice cream; low sugar and low fat; formulation
Ice cream, as a kind of frozen dairy product, is characterized by rich nutrition, delicate taste, rich flavor and easy digestion. Cream ice cream, as a kind of high-sugar, high-fat and high-energy food, is not conducive to the health of patients with obesity, hypertension, diabetes and heart disease. Modern people’s diet structure also tends to low-sugar and low-fat healthy diet direction, in order to meet the requirements of consumers, there is an urgent need to develop health care and composite ice cream.
Low-sugar refers to the use of stevia glycosides, aspartame or other low-calorie sweeteners to replace some of the sucrose, and low-fat refers to the use of low-fat raw materials in ice cream as much as possible, or with special processing of whey protein concentrate or modified polydextrose (Litesse) instead of part of the fat, thereby reducing the fat content and reducing calories. Low-sugar, low-fat ice cream has the general flavor of ice cream, but also has a special physiological health effects, soft and delicate taste, cool and smooth.
The United States Breyers company launched a pure natural vanilla low-fat ice cream, fat content of 50% of the traditional ice cream, Con Agra’s Healthy Choice ice cream total sugar content of less than 7 g / share, Le Crab low-sugar ice cream using sucralose as a sweetener, the product has a good flavor, Atkins Le Crab low sugar ice cream uses sucralose as sweetener and the product has good flavor, while Atkins Endulge low sugar ice cream has a carbohydrate content of about 4 g/serving.
PARAGON Ice Cream Company in the United States produces fat-free ice cream with seven flavors. Pfizer (USA) developed a variety of sugar-free and low-fat ice cream with Litesse and aspartame. Xiao Zhijian used stevia glycosides and other low-calorie sweeteners to replace part of the sucrose, with butter and full-fat milk powder ratio to produce low-sugar low-fat ice cream. Guangdong State-owned Yantang Milk Company, Tang Chunmei produced soybean low sugar ice cream using aspartame (APM) and soy milk.
In this experiment, the formulation of low-sugar and low-fat ice cream was designed by using stevioside, a low-calorie health care sweetener, instead of sucrose, and by comparing the two proportions of stabilizers, the optimal proportions of stabilizers were determined, and the effects of four factors, such as the content of sweeteners, the content of vegetable hydrogenated oils, the content of stabilizers, and the content of emulsifiers on the quality of low-sugar and low-fat ice cream were investigated, and the most reasonable process conditions were selected based on a one-way test by using orthogonal tests. On the basis of one-factor test, orthogonal test was used to select the most reasonable combination of process conditions, so that the low-sugar and low-fat ice cream could have the characteristics of ice cream, such as color, aroma, taste, delicate tissue structure and lubricating texture.
Materials and Methods
1.1 Test materials and instruments 1.1 Test materials Skimmed milk powder, Mengniu Limited Liability Company; sugar, Guangdong Fuzheng Donghai Food Co., Ltd; sweet potato starch, Zhejiang Wufeng Food Development Co.
1.2 Test instruments Colloid mill, Shanghai Xiesheng Fluid Mixing Equipment Co., Ltd; Rotary viscometer, Shanghai Jingke Industry Co., Ltd; FA analytical balance, Shanghai Optical Instrument Factory; Ice cream freezer, Shanghai Weizhou Ice cream freezer.
2.1 Low-sugar and low-fat ice cream production process Stabilizer, emulsifier, sweetener → raw and auxiliary materials mixing → sterilization (75 ℃, 25 min) → homogenization → cooling → aging and maturation (4 ℃, 12 h) → freezing (-4 ℃) → finished products
2.2 Operation points 2.2.1 Ice cream mixing raw materials raw material mixing in the sterilization cylinder, sterilization cylinder should have the function of sterilization, mixing and cooling raw material mixing. Mixing and dissolving temperature is usually 40 ℃ ~ 50 ℃; fresh milk filtered through a 100-mesh sieve to remove impurities pumped into the tank; milk powder in the configuration of the first warm water to dissolve, filtered and homogenized and mixed with other raw materials; sugar should be added to an appropriate amount of water first, heated to dissolve into a syrup, filtered through a 160-mesh sieve and then pumped into the tank.
2.2.2 Sterilization is carried out in the sterilization tank, using 75 ℃ ~ 78 ℃, holding 15 min of pasteurization conditions, can kill pathogenic bacteria, bacteria, molds and yeast.
2.2.3 Homogenization after sterilization material temperature between 63 ℃ ~ 65 ℃, homogenizer with 15 MPa ~ 18 MPa pressure homogenization.
2.2.4 Cooling mixed raw materials after homogenization, should be immediately transferred to the cooling equipment, rapid cooling to the aging temperature of 2 ℃ ~ 4 ℃.
2.2.5 Aging mixed raw materials at a low temperature of 2 ℃ ~ 4 ℃ to maintain 2 h ~ 24 h, for physical maturation.
2.2.6 Freezing will be mixed raw materials in the forced mixing of frozen, so that the air is very small bubbles evenly distributed in the mixed materials, so that part of the water (20% ~ 40%) is a micro-fine ice crystals.
As the amount of sucrose and milk powder is small, it greatly reduces the ice cream solids content and affects the taste of the product, so the ingredients should be adjusted appropriately in the test to increase the amount of thickeners and emulsifiers to improve the product quality.
2.3 Scoring criteria According to the characteristics of ice cream, develop sensory scoring criteria. Taste and odor: with the natural flavor of milk, pure flavor, no other odor (25 points);
Tissue state: fine tissue, lubrication, complete form, no obvious ice crystals (50); color: fresh milk color, and uniform color (25 points).
The scoring personnel were randomly selected, the total number of 100 people, in accordance with the principle of normal distribution, the age distribution from 8 years old to 50 years old.
3.1 The effect of stevioside dosage on the sensory quality of ice cream: 7% sucrose, 10% skimmed milk powder, 6% vegetable hydrogenated oil, 0.4% stabilizer, 0.2% emulsifier, 0% stevioside, 0%, 0.02%, 0.04%, 0.06%, 0.08%, respectively. The ice cream was evaluated according to the sensory scoring standard to determine the optimal amount of steviol glycosides.
3.2 The effect of the amount of vegetable hydrogenated oil on the sensory quality of ice cream Under the conditions of 7% sucrose, 0.04% stevioside, 10% skimmed milk powder, 0.4% stabilizer, 0.2% emulsifier, and 2%, 4%, 6%, 8%, and 10% vegetable hydrogenated oil, respectively, 200 g of ice cream was prepared, and the ice cream was evaluated according to the sensory criteria to determine the optimal amount of stevioside. The optimal amount of vegetable hydrogenated oil was determined.
3.3 Effect of stabilizer dosage on the sensory quality of ice cream: 7% sucrose, 0.04% stevioside, 10% skimmed milk powder, 6% vegetable hydrogenated oil, 0.2% emulsifier, 0.1%, 0.2%, 0.3%, 0.4%, 0.5% stabilizer, etc. Under the conditions of 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, respectively, the ice cream was made in 200g tubes, and the best amount of stabilizer was determined based on the organoleptic evaluation. The ice cream was evaluated according to the sensory scoring criteria to determine the optimal amount of stabilizer.
3.4 Effect of emulsifier dosage on the sensory quality of ice cream: 7% sucrose, 0.04% stevioside, 10% skimmed milk powder, 6% vegetable hydrogenated oil, 0.4% stabilizer, 0.1%, 0.2%, 0.3%, 0.4%, 0.5% emulsifier, etc. 200 g of ice cream were prepared, and the best amount of emulsifier was evaluated based on the organoleptic scoring criteria. The best amount of emulsifier was determined by evaluating the ice cream according to the sensory scoring criteria.
4. From the range of parameters determined by the above single factors, the optimal process parameters were determined by a four-factor, three-level L9 (34) orthogonal test.
Results and analysis
1. Analysis of single-factor results
1.1 Effect of sweetener dosage on ice cream quality
With the increase of stevioside dosage the ice cream tasting scores increased, but when the sweetener dosage was more than 0.04%, the tasting scores of ice cream decreased instead. This is because the sweetness of sugar can be fully utilized when stevioside is mixed with sucrose syrup. When the dosage of stevioside exceeded 0.04%, its sweetness multiplier decreased, and it was slightly bitter, which affected the taste of ice cream. When the stevioside dosage was 0.04%, the ice cream taste, and the state was also better and not easy to melt. Therefore, 0.02%, 0.04% and 0.06% were selected as the three levels of orthogonal test.
1.2 Effect of the amount of vegetable hydrogenated oil on the quality of ice cream
With the increase of the amount of vegetable hydrogenated oils, the scores of ice cream increased, the fat tissue state was fine and the flavor was better, but when the amount of vegetable hydrogenated oils exceeded 6%, the scores of ice cream decreased. This is because when the dosage of vegetable hydrogenated oil increased to 6%, the finished product had delicate tissue, lubrication, complete morphology, and pure flavor; when the dosage exceeded 6%, the finished product had greasy texture and the sensory quality decreased. Therefore, 4%, 6% and 8% were selected as the three levels of orthogonal test.
1.3 Effect of stabilizer dosage on ice cream quality
With the increase of stabilizer dosage, the tissue state becomes stable and delicate, and the evaluation score of ice cream also increases. When the amount of stabilizer is 0.4%, the finished product is lubricated, delicate, not easy to melt, and the taste is better. However, when the amount of stabilizer exceeded 0.4%, the score of ice cream decreased. This is due to the stabilizer has a strong water absorption, can increase the viscosity of ice cream, reduce the expansion rate, so that the finished product organization is too solid, the taste is not good. Therefore, 0.3%, 0.4% and 0.5% were selected as the three levels for the orthogonal test.
1.4 Effect of emulsifier content on ice cream quality
As the amount of emulsifier increased the ice cream tasting scores increased, but when the amount of emulsifier exceeded 0.2% the ice cream scores leveled off. This is because the emulsifier improves the dispersion of fat in the ice cream mix, so that the fat particles are fine and uniformly distributed to improve the stability of ice cream, and the ice cream stabilization has reached the optimal effect when the dosage is 0.2%. Therefore, 0.2%, 0.3% and 0.4% were selected as the three levels of orthogonal test.
2. On the basis of the single-factor test, the four-factor three-level L9(34) orthogonal test was conducted with sweetener dosage, vegetable hydrogenated oil dosage, stabilizer dosage and emulsifier dosage as the influencing factors. The factor level design of the orthogonal test is shown in Table 1, and the test results are shown in Table 2. table 1 Factor level design table
Table 2 The results of orthogonal test were analyzed by polar analysis of variance to analyze the magnitude of k, k and R values of each factor. From Table 2, it can be seen that the magnitude of factors affecting the quality of ice cream is in the following order: A＞B＞C=D, i.e., sweetener dosage＞vegetable hydrogenated oil dosage＞stabilizer dosage=emulsifier dosage. The optimal ratio of low-sugar and low-fat ice cream is A2B2C3D3, i.e., 0.04% of sweetener, 6% of vegetable hydrogenated oil, 0.5% of stabilizer, 0.4% of emulsifier, and the texture and organization of ice cream are the best under this condition.
3 Selection of stabilizer ratios Gelatin and sodium alginate, carrageenan and sodium alginate as stabilizers were put into the ice cream ingredients proportionally (other ingredients were the same.).
The results show that gelatin and sodium alginate have good synergistic effects, and the texture and organization of the ice cream are very good when the two stabilizers are mixed together.
Conclusion
The optimal formulation for the production of low-sugar and low-fat ice cream was obtained through one-way and orthogonal tests: steviol glycosides at 0.04%, vegetable hydrogenated oils at 6%, stabilizers at 0.4% and emulsifiers at 0.3%. The results showed that the two stabilizers, gelatin and sodium alginate, had good synergistic effects, and the mixture of the two was effective.

References:Slight (Sui Ming1,2* Zhang Fengying1, Tang Xianhua1, Wu Xia1, Zhao Silei1:1 Sichuan Institute of Commerce and Industry, Dujiangyan, Sichuan 611832, Sichuan University, Chengdu, Sichuan 61000)