Soybean polysaccharide health care ice-cream and method for producing thereof

A soybean polysaccharide and ice cream technology, applied in the field of ice cream, can solve the problems of low dietary fiber content and high fat content, and achieve the effects of increasing dietary fiber content, reducing fat content, and preventing obesity

Inactive Publication Date: 2009-10-07
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional ice cream has the disadvantages of high fat content and low dietary fiber content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Raw material pretreatment: heat-dissolve white sugar and butter, add appropriate amount of hot water to sodium carboxymethyl cellulose to make it completely swell in water. After the eggs are shelled, beat them with an egg beater for 30 minutes until foaming, then mix them, add milk powder, stir well, and then preheat to 60°C with constant stirring.

[0031] (2) Rubber mill: grind the raw material twice until there is no gritty feeling;

[0032] (3) Pasteurization: sterilize with a sterilizer, the temperature is 60°C, and the time is 15min;

[0033] (4) Secondary homogenization: cooling to 50°C, adding soybean polysaccharide, and stirring continuously, homogenizing twice (30MPa);

[0034] (5) Aging: the temperature is 4°C, and the time is 16 hours;

[0035] (6) Freezing: temperature -18°C, time 25min;

[0036] (7) Hardening: temperature -18°C, time 12 hours;

[0037] (8) Packing: packing according to different needs to obtain finished products.

[0038] Above-m...

Embodiment 2

[0041] (1) Pretreatment of raw materials: heat-dissolve white sugar and butter, add appropriate amount of hot water to sodium carboxymethyl cellulose and monoglyceride respectively to make them swell in water completely. After the eggs are shelled, beat them with an egg beater for 30 minutes until they froth, then mix them, add milk powder, stir well, and then keep stirring to preheat to 55°C;

[0042] (2) Rubber mill: grind the raw material twice until there is no grit;

[0043] (3) Pasteurization: Sterilize with a sterilizer at a temperature of 60°C for 20 minutes;

[0044] (4) Secondary homogenization: Cool to 50°C, add soybean polysaccharide, vanilla flavor, cream flavor and pigment, and keep stirring, homogenize for the second time (30MPa);

[0045] (5) Mixing: add orange flesh, stir and heat until the temperature reaches 65°C, and keep for 30 minutes;

[0046] (6) Aging: the aging temperature is 6°C, and the aging time is 18 hours;

[0047] (7) Freezing: temperature -...

Embodiment 3

[0052] (1) Pretreatment of raw materials: heat-dissolve white sugar and butter, add appropriate amount of hot water to pectin and sodium carboxymethyl cellulose, respectively, to make them swell in water completely. Add appropriate amount of hot water to soybean lecithin to make it completely swell in water, then mix them, add milk powder, stir evenly, and then preheat to 50°C with constant stirring;

[0053] (2) Rubber mill: grind the raw material twice until there is no gritty feeling;

[0054] (3) Pasteurization: use a sterilizer to sterilize, the temperature is 85°C, and the time is 2min;

[0055] (4) Secondary homogenization: cool to 50°C, add soybean polysaccharide, vanilla flavor, and cream flavor, and keep stirring, homogenize twice (30MPa);

[0056] (5) Fermentation: cool the material to 42°C, add Lactobacillus bulgaricus yeast liquid for fermentation, and when the titrated acidity reaches 0.5%, cool the material to 4°C;

[0057] (6) Aging: the aging temperature is ...

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PUM

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Abstract

The invention relates to a hygienic ice cream containing soybean polysaccharides, which also comprises milk powder, butter, sugar, emulsifying agent, stabilizing agent and water. Its making process comprises raw material pre-processing, levigating, sterilizing, homogenizing, aging, freezing and hardening.

Description

technical field [0001] The invention relates to an ice cream, in particular to a soybean polysaccharide health-care ice cream. Background technique [0002] Traditional ice cream products have always used milk powder or condensed milk as the main raw material, adding sugar, eggs, spices and stabilizers, etc., which are sterilized and frozen high-fat cold drinks. The commonly used production process is: raw material pretreatment - mixing - rubber mill - pasteurization - adding various food flavors, pigments or fruit juice raw materials - homogenization - aging - freezing - finished product. Traditional ice cream has the disadvantages of high fat content and low dietary fiber content. [0003] At present, consumers are pursuing a healthy body and a beautiful figure, making various low-fat and non-fat foods very popular in the market. In recent years, high value-added foods obtained by fortifying various nutrients, dietary fiber and prebiotics have become popular among consum...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/34A23G9/14
Inventor 高文宏于淑娟扶雄
Owner SOUTH CHINA UNIV OF TECH
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