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Symbiosis oat ice cream and preparation method thereof

A technology of ice cream and oatmeal, applied in the field of symbiotic oatmeal ice cream and its preparation, can solve the problem of low consumption of oatmeal food, and achieve the effects of promoting the health of the intestinal digestive system, reducing risks, and saving energy

Inactive Publication Date: 2013-06-19
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, consumption of oat-based foods is generally low due to a lack of products that clearly claim to be produced with oats and are acceptable to the general public

Method used

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  • Symbiosis oat ice cream and preparation method thereof
  • Symbiosis oat ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Symbiosis oatmeal ice cream is prepared by mixing oat yogurt base, cornstarch syrup, base mix, vegetable oil, lecithin and vanilla flavor, and then freezing.

[0034] The oat yogurt base was prepared through the following steps: 5.0% of whole grain oat flour and 1.5% of soybean protein isolate were mixed and dissolved in water, hydrated for 30 minutes, 10% of sugar, 1.0% of inulin, and 1.5% of pectin were added, and then in Heat at 80°C until viscous, then sterilize at 121°C for 15 minutes, when the mixture is cooled to 40°C, add 0.06% probiotic starter, ferment at 43°C for 6 hours, after the fermentation is complete, cool the mixture to 4°C , stored in a refrigerator (storage temperature 4°C), and the oat yoghurt base material was obtained for the production of symbiotic oat ice cream.

[0035] The preparation method of present embodiment symbiotic oatmeal ice cream is to make according to the following process steps:

[0036] Add cornstarch syrup to water, mix and st...

Embodiment 2

[0053] Symbiosis oatmeal ice cream is prepared by mixing oat yogurt base, cornstarch syrup, base mix, vegetable oil, lecithin and vanilla flavor, and then freezing.

[0054] The oat yogurt base is prepared through the following steps: mix and dissolve 3.0% whole-grain oat flour and 5.0% soybean protein isolate in water, hydrate for 10-15 minutes, add 20% sugar, 2.0% inulin, and 2.0% pectin, Then heat at 60-70°C until viscous, and then sterilize at 100-115°C for 30 minutes. When the mixture is cooled to 30°C, add 0.1% probiotic starter and ferment at 37-43°C for 2-3 hours. After the fermentation was completed, the mixture was cooled to 4°C and stored in a refrigerator (storage temperature 4°C) to obtain oat yogurt base material for the production of symbiotic oat ice cream.

[0055] The preparation method of present embodiment symbiotic oatmeal ice cream is to make according to the following process steps:

[0056] Add cornstarch syrup to water, mix and stir to dissolve→add ba...

Embodiment 3

[0060] Symbiosis oatmeal ice cream is prepared by mixing oat yogurt base, cornstarch syrup, base mix, vegetable oil, lecithin and vanilla flavor, and then freezing.

[0061] The oat yogurt base is prepared through the following steps: mix and dissolve 15% whole-wheat oat flour and 0.5% soybean protein isolate in water, hydrate for 40-50 minutes, add 5% sugar, 0.5% inulin, and 0.5% pectin, Then heat at 90-100°C until viscous, and then sterilize at 115-121°C for 15 minutes. When the mixture is cooled to 45°C, add 0.02% probiotic starter and ferment at 43-45°C for 5-6 hours. After the fermentation was completed, the mixture was cooled to 4°C and stored in a refrigerator (storage temperature 4°C) to obtain oat yogurt base material for the production of symbiotic oat ice cream.

[0062] The preparation method of present embodiment symbiotic oatmeal ice cream is to make according to the following process steps:

[0063] Add cornstarch syrup to water, heat, mix and stir to dissolve→...

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Abstract

The invention relates to symbiosis oat ice cream and a preparation method thereof, belonging to the field of functional food. The symbiosis oat ice cream comprises the following main components of : 20-60% of oat yoghourt base material, 10-30% of corn starch syrup, 5-35% of basic mixture, 5-20% of plant oil, 0.5-2.0% of lecithin, 0.3-0.6% of herb and spice and balance of water, wherein the oat yoghourt base material comprises the components such as wholewheat oat flour, isolated soybean protein, sugar, inulin and pectin. The preparation method comprises two processes, namely preparation of oat yoghourt base material and preparation of the ice cream. The product of the invention has high nutritional value and can reduce contents of cholesterol, triglyceride and the like in blood; besides, the product contains probiotics, dietary fiber, fructo-oligosaccharide and the like and can promote health of an intestinal digestion system. The invention provides a relatively simple processing modefor related products of oat, a processing method is easy to operate, and energy can be saved.

Description

Technical field: [0001] The invention belongs to the field of functional health food, in particular to a symbiotic oatmeal ice cream and a preparation method thereof. Background technique: [0002] Oats, also known as brome, wild wheat. Oat is a worldwide cultivated crop with a long history of cultivation in China. Oats have high nutritional value, crude protein is about 15.6%, fat is 8.5%, and starch releases heat, phosphorus, iron, calcium and other elements, and its nutritional value is among the best. At the same time, oatmeal contains a variety of substances that can lower cholesterol, such as monounsaturated fatty acids, soluble fiber, saponins, etc., which can all reduce blood cholesterol, triglycerides, etc., thereby reducing the risk of cardiovascular disease. risk. Oatmeal is also rich in soluble fiber β-glucan and insoluble fiber, which can absorb a large amount of cholesterol in the human body and excrete it from the body, thereby achieving the effect of lower...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/32A23G9/36A23G9/38A23G9/42
Inventor 郭明若杨瑞舒程建军张铁华刘静波郑健
Owner JILIN UNIV
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