Unlock instant, AI-driven research and patent intelligence for your innovation.

Soy protein ice cream

A technology for soybean protein and ice cream, applied in the fields of frozen desserts, food science, application, etc., can solve the limitations of production and application, low bioavailability of nutrients, water solubility, solubility, viscosity, gelation, The texture, emulsification, oil absorption, foaming, agglomeration, and film-forming properties cannot meet the problems of ice cream, so as to achieve the effects of easy absorption, smooth taste and good functional properties

Inactive Publication Date: 2012-10-31
谷神生物科技集团有限公司
View PDF0 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although traditional soy protein isolate has great advantages in functionality, its production and application in ice cream is limited because: first, the functional properties of ordinary soy protein isolate such as water compatibility, solubility, viscosity, coagulation, etc. Glue, organization, emulsification, oil absorption, foaming, agglomeration, film-forming properties, etc. cannot meet the needs of ice cream production; secondly, the biologically effective utilization rate of its nutrients is not high, so it is required to isolate soybean protein To improve some aspect of the functional characteristics

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 100kg of ice cream puree as an example: 10kg of modified soybean protein isolate, 8kg of whole milk powder are dissolved in some water, then weigh 10kg of white sugar, 2kg of non-dairy creamer, add some water to dissolve, pour the solution into soybean protein and Add 0.5kg of monoglyceride, 0.1kg of sodium alginate, 0.1kg of stabilizer xanthan gum, 0.5kg of natural vanilla extract to the milk powder mixture, then add water to make up to 100kg, fully stir for 20min, and age at 4°C after reaching homogeneity After 3 hours, fill it after freezing in an ice cream machine, and store it at -25~-18°C for 12-24 hours to obtain this product.

[0018] After testing, the contents of various components are as follows: soybean protein 9.0%, vegetable fat 4.9%, non-fat milk solids 32.7%, total solids 37.6%, expansion rate 65%.

Embodiment 2

[0020] Take 100kg of ice cream puree as an example: Dissolve 8kg of modified soybean protein isolate and 2kg of whole milk powder with some water, then weigh 15kg of white sugar and 8kg of non-dairy creamer, add some water to heat and dissolve, pour the solution into soybean protein Add 0.1kg of monoglyceride, 0.6kg of guar gum, 1.5kg of sodium hydroxymethyl cellulose, and 0.2kg of natural chocolate essence to the mixture of milk powder, then add water to make up to 100kg, stir well for 20 minutes, and age after homogenization After 2 hours, fill it after freezing in an ice cream machine, and store it at -25-18°C for 12-24 hours.

[0021] After testing, the contents of various components are as follows: soybean protein 1.8%, vegetable fat 4.6%, non-fat milk solids 25.9%, total solids 30.5%, expansion rate 84%.

Embodiment 3

[0023] Take 100kg of ice cream puree as an example: Weigh 2kg of modified soybean protein isolate, 6kg of whole milk powder, dissolve with some water, then weigh 18kg of white granulated sugar, 5kg of non-dairy creamer, add water and heat to dissolve, pour the solution into soybeans Add 0.3kg of monoglyceride, 0.8kg of sodium alginate and sodium hydroxymethyl cellulose mixture, 1.2kg of gelatin, and 0.075kg of natural strawberry essence to the mixture of protein and milk powder, then add water to make up to 100kg, stir well for 20min, and mix well. After aging for 2 hours, fill it after freezing in an ice cream machine, and store it at -25--18°C for 12-24 hours.

[0024] After testing, the contents of various components are as follows: soybean protein 3.6%, vegetable fat 3.1%, non-fat milk solids 24.6%, total solids 27.7%, expansion rate 78%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a soy protein ice cream which comprises the following components in percentage by weight: 2-10 percent of soy protein, 2-8 percent of whole milk powder, 10-18 percent of white granulated sugar, 2-8 percent of vegetable fat powder, 0.1-0.5 percent of emulsifying agent, 0.1-1.5 percent of thickening agent, 0.1-1.2 percent of stabilizing agent, 0.075-0.5 percent of natural perfume and the balance of pure water. The modified soy bean is applied to the production of ice cream, so that the soy protein ice cream has higher nutrition value, is easier to absorb by a human body, can replace partial milk products, and is smooth in taste.

Description

technical field [0001] The invention relates to the field of food, in particular to a formula of ice cream. Background technique [0002] Ice cream is a kind of frozen dairy product that is popular with consumers. The ingredients of traditional ice cream contain a lot of cholesterol (in animal protein), which is high in calories and high in cost. In recent years, based on the consideration of health and economic benefits, soybean protein is used The research on making ice cream by substituting animal raw materials has received extensive attention. Although traditional soy protein isolate has great advantages in functionality, its production and application in ice cream is limited because: first, the functional properties of ordinary soy protein isolate such as water compatibility, solubility, viscosity, coagulation, etc. Glue, organization, emulsification, oil absorption, foaming, agglomeration, film-forming properties, etc. cannot meet the needs of ice cream production; se...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/38A23G9/42
Inventor 李世伟王建忠高建勇卢娟娟
Owner 谷神生物科技集团有限公司