2calculation-of ice cream mix冰淇淋配方計(jì)算

CalculationofIceCreamApplicationCalculationofIceCreamApplicationIceCream&FrozenDessertsDuPontNutrition&Health Why脂脂非脂乳體SugarsinproductUnderstandthe Basicicecreamcomposition–orderofFatSugarsMilkSolidNonFat(MSNF)Emulsifier&StabilizerSystem3Basicicecreamcomposition–orderofFatSugarsMilkSolidNonFat(MSNF)Emulsifier&StabilizerSystemFlavoring/Coloring4FatContent–decidedMilkiceIcecreamPremiumSuperpremium

PositioningDesiredcreaminessDesiredtaste目標(biāo)口味Desiredtexture目標(biāo)結(jié)構(gòu)Cost成本5Calculationofrawmaterialscontaining100%（例如：植物脂肪10%faticecreambasedonvegetableXvegetablefat植物油100fat脂肪X=

=6Calculationofrawmaterialswithlessthan100%Fatcontributor含F(xiàn)atcontributor含脂肪的原FatWholemilk全脂牛Cream奶Wholemilkpowder全脂奶Butter黃Butteroil無(wú)水黃Vegetableoil植物Cocoapowder可可7Y%cream38%fat脂肪8%Y=Basicicecreamcomposition–orderofFatSugarsEmulsifier&StabilizerSystemMilkSolidEmulsifier&StabilizerSystemFlavoring/Coloring8Threefunctionalities面功能RelS相對(duì)甜RelS相對(duì)甜FlavorFPDF冰點(diǎn)降9CalculationofFPDFandRelSucrose 12X1.0=Sucrose 12X1.0=Glucose葡萄 3X0.8= EXAMPLE1舉例FatFatSucroseGlucoseSyrupTotalSucrose 12X1.0=Glucose葡萄 3X0.3= RelS11X1.0311X1.03X0.82X3.7RelS11X1.03X0.32X0.8EXAMPLE2舉例FatSucroseGlucoseSyrupGlycerolTotalFreezingPointDepressionFactor冰點(diǎn)降低系0----

Waterfrozen[%ofFreezingPointDepressionand冰點(diǎn)降低和甜RelS相對(duì)甜度=15FPDF18

Rel

GlucoseSyrup42HFCS(42%高果糖漿（42果糖InvertSugar GlucoseSolution(two1.0S+0.3G=1.0S+0.8G= S= G=Twoeqationswithtwo兩個(gè)方程式和兩個(gè)未知1S1S+=1S+=S=15–1(15-0.3G)+=15+==3G=61S+=S=15–S=15–0.3xS=15– Twoequationswithtwounknowns兩個(gè)方程式兩個(gè)未知usingCramer’sRule運(yùn)用法Glucosesyrup漿RelSS1=G1=T1=S2=G2=T2=T1xG2–T2xS

15x0.8–18x=

12–=

=S1xG2–S2x 1.0x0.8–1.0x 0.8–S1xT2–S2xG

1.0x18–1.0x=

18– =S1xG2–S2x 1.0x0.8–1.0x 0.8– Basicicecreamcomposition–orderofFatSugarsMilkSolidNonFat(MSNF)Emulsifier&StabilizerSystemFlavoring/ColoringOptimumMSNFlevel理想的非脂乳固體水1314151617DETERMINEDBY由以下因素決定emulsifying1314151617water-bindingeffectofproteins蛋白的持水性lactosecrystallization乳糖的結(jié)晶OPTIMUMLEVEL理想水平 Factor系數(shù)

MSNF17partsofMSNFper100partsofwater100份水含有17CalculationofMSNFlevel非脂乳固體計(jì)MSNF非脂乳固體

17(100othersolids其他固體MSNFFactor

CalculationofMSNFFactorinexisting計(jì)算現(xiàn)有配方中的非脂乳固體系Fat脂F(xiàn)at脂MSNF非脂乳固SucroseGlucose 葡萄糖CREMODAN?E/S冰牡丹復(fù)配穩(wěn)定體MSNFFactor

*Flavorandcolorareneglectedforsimplicityreasons.ThelowdosagesmakesitoflowpracticalCalculationofOptimumMSNF理想非脂乳固體的計(jì)Fat脂Sucrose蔗Fat脂Sucrose蔗Glucose葡萄CREMODAN?E/S冰牡丹復(fù)配穩(wěn)定體ExampleofoptimizingtheMSNFcontentofbasicrecipe% 17(100–(other 17(100–(10.0+13.2+6.0+ Note:FlavorandcolorareneglectedforsimplicityreasonsThelowdosagesmakesitoflowpracticalimportance.用量很少可以忽 LactoseContent乳糖含F(xiàn)at脂Sucrose蔗GlucoseFat脂Sucrose蔗Glucose葡萄CREMODAN?E/S冰牡丹復(fù)配穩(wěn)定體MSNF非脂乳固Basicrecipe(10.0+13.2+6.0+0.5+10.2)%=39.9%60.1%water10of60.1% Max6.0lactose6%

ExampleCalculateanicecream 9fatbasedoncream)9%脂肪（奶油為原料 =app.RelS相對(duì)甜 =app.OptimumamountMSNF理想的MSNFTSLactoseFatRel.Cream38fat奶油，38%脂肪含Sucrose蔗Dextrose葡萄Glucosesyrup葡萄糖SMP脫脂奶Wheypowder,trad.乳清FatContentCream38fat38X%Cream38%fat IntermediateIceCream半成品冰淇淋配CompositionoficecreamCream,38%fat奶油，38%脂肪含 SkimmedMilkPowder脫脂奶WheyPowder乳清Sucrose蔗GlucoseSyrupSolids,32DE葡萄糖Dextrose葡萄CREMODAN?SE30冰牡丹SE Color/Flavor色素/香WaterTotalsolid總固形RelS相對(duì)甜SugarContent糖含CompositionofsugarGlucoseSyrupSolids42DE

RelS相對(duì)甜度RelSRelSRel= Glucosesyrup= = Total總IntermediateIceCream半成品冰淇淋配CompositionoficecreamCream,38%fat奶油，38%脂肪含SkimmedMilkPowder脫脂奶WheyPowder乳清GlucoseSyrupSolids,32DE葡萄糖Dextrose葡萄CREMODAN?SE30冰牡丹SEColor/Flavor色素/香WaterRelS相對(duì)甜FPDF冰點(diǎn)降低系MSNFComposition非脂乳固體組OptimumMSNFLevelMSNF 17(100–(other 17(100–(9.0+10.0+7.0+4.0+ umLactoseContent 100–(Total 100–(9.0+10.0+7.0+4.0+0.5+ 100– Maxlactosecontent 10%oftotalwater MSNFandLactoseAddedThroughthe非脂乳固體和乳糖通過(guò)奶油加入配MSNFandlactoseaddedthroughtheMSNF非脂乳固體:23.7% 23.7% ”Available”foradditionthroughSMPandMSNF非脂乳固體:10.1% 5.9% MSNFfromSMPand脫脂奶粉和乳清粉帶入的非脂乳固MSNF非脂乳固體:10.1% 5.9% Solvingtheequations解方95.0%+96.5%==50.5%+79.0%==Twoequationswithtwo兩個(gè)方程式兩個(gè)未知9595xSMP+=0.505SMP+==8.8-=9.26–1.020.505(9.26–1.02WP)+0.790=4.68–0.52WP+===1.884==9.26–1.02=9.26– SMPandWP≠= =100%Solving2Equationswith2Unknowns解兩個(gè)未知數(shù)的方程usingCramer’sRule運(yùn)用法S1=W1=T1=S2=W2=T2=T1xW2–T2xS

8.8x0.790–5.2x

6.952–=

=S1xW2–S2x 0.950x0.790–0.505x 0.751–S1xT2–S2xW

0.950x5.2–0.505x

4.940–=

=S1xW2–S2x 0.950x0.790–0.505x 0.751–ControlCalculationofMSNFand非脂乳固體和乳糖的控制與計(jì)23.7%Cream7.3SMP1.9WP 23.7%+7.3%+1.9% 23.7%+7.3%+1.9% FinalIceCream最終冰淇淋配CompositionoficecreamCream,38%fat奶油，38%脂SkimmedMilkPowder脫脂奶WheyPowderSucrose蔗GlucoseSyrupSolids,32葡萄糖CREMODAN?SE30冰牡Color/Flavor色素/香+WaterTotalsolid總固形RelS相對(duì)甜FPDF冰點(diǎn)降膨脹Overrunistheincreaseinvolumeoficecreamoverthevolumeofmixused,producedbytheincorporationofair.進(jìn)入產(chǎn)品產(chǎn)生的。

Overruninfluences:膨脹率的 Formulafor% Weightofmix–weightofaerated Weightofaerated

% Weightof Weightofice

100-ExampleWeightof1Lmix1000mlx1.1g/ml1100g,1L舉 Weightof1Laeratedmix=536g:1L含空氣混合漿料的重%overrun 1100–%

100- Basicicecreamcomposition–orderofFatSugarsMilkSolidNonFat(MSNF)Emulsifier&StabilizerSystemFlavoring/ColoringTechnologyBehindtheProductionofIceCreamandFrozenDesserts冰淇淋和冷凍甜點(diǎn)生產(chǎn)背后的食品科ByDuPontNutrition&IceCreamCompositionofsomeraw一些常用原料的組 Rel Total kCream38%0Butter00Butteroil00000Coconut000000Wholemilk0Skimmedmilk0Whey0SMR(Nutrilac?IC-0SUPRO?760000Skimmed00000Glucosesyruppowder32DE.95%000000000000Fructose(Fructofin0000