Manufacturing method of low-fat high-stability soybean ice cream

A technology with high stability and production method, applied in frozen desserts, protein food processing, vegetable protein processing and other directions, can solve the problems of poor stability, low viscosity and easy collapse of low-fat ice cream, and achieve suitable taste, improved quality and aroma. pure effect

Active Publication Date: 2014-03-26
JIANGNAN UNIV
View PDF2 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In view of the above situation, the object of the present invention is to provide a method for preparing low-fat and high-stability soybean ice cream for the quality problems of low-fat ice cream such as poor stability, low viscosity, and easy-to-collapse texture, so as to satisfy consumers' health of low-fat products. demand and improve the texture, flavor and quality of low-fat ice cream

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Manufacturing method of low-fat high-stability soybean ice cream

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0040] (1) Preparation of high-stability soybean protein: using soybean protein isolate as raw material, using papain to enzymolyze the degree of hydrolysis to 6%; High stability soybean protein obtained by spray drying;

[0041] (2) Raw material pretreatment: Stir high-stability soybean protein, skimmed milk powder, stabilizer, and sugar evenly and completely dissolve them in water at 55-60°C, add dissolved anhydrous butter and emulsifier, and keep stirring;

[0042] (3) Pasteurization: Sterilize with a sterilizer at a temperature of 80-85°C for 15-10 minutes;

[0043] (4) Homogenization: cooling to 65-70°C for homogenization, the first-stage homogenization pressure is 16MPa, and the second-stage homogenization pressure is 4Mpa;

[0044] (5) Aging: Aging at 4°C, the aging time is 4h;

[0045] (6) Freezing: at -15~-20°C, the freezing time is 20 minutes;

[0046] (7) Hardening: at -18°C, the hardening time is 24h.

[0047] The papain enzymatic hydrolysis conditions are as f...

Embodiment 1

[0051] A kind of preparation method of low-fat high-stability soybean ice cream, raw material consumption is as follows (100g): high emulsification stability soybean protein 4g; Skim milk powder 8g; Anhydrous cream 8g; Sucrose 15g; Glyceride 0.2g; water 64.6g.

[0052] (1) Preparation of high-stability soybean protein: use soybean protein isolate as raw material, use papain (enzyme activity 800,000 U / g, substrate concentration 5%, enzyme / substrate = 3%) to hydrolyze for 30 minutes to achieve hydrolysis The hydrolyzed sample was added with transglutaminase (enzyme activity 100U / g, enzyme / substrate = 2.5%) to cross-link for 1 hour after deactivating the enzyme, and obtained by spray drying after deactivating the enzyme.

[0053] (2) Raw material pretreatment: heat-dissolve molecularly distilled monoglyceride and anhydrous butter, stir high emulsification stability soybean protein, skimmed milk powder, and guar gum evenly, add appropriate amount of hot water, add dissolved sucros...

Embodiment 2

[0060] A kind of preparation method of low fat high stability soybean ice cream, raw material consumption is as follows (100g): high emulsification stability soybean protein 6g; Skim milk powder 9g; Anhydrous cream 5g; Sucrose 20g; Xanthan gum 0.2g; Ester 0.2g; water 59.6g.

[0061] (1) Preparation of high-stability soybean protein: use soybean protein isolate as raw material, use papain (enzyme activity 800,000 U / g, substrate concentration 5%, enzyme / substrate = 3%) to hydrolyze for 30 minutes to achieve hydrolysis The hydrolyzed sample was added with transglutaminase (enzyme activity 100U / g, enzyme / substrate = 2.5%) to cross-link for 1 hour after deactivating the enzyme, and obtained by spray drying after deactivating the enzyme.

[0062] (2) Raw material pretreatment: heat-dissolve molecularly distilled monoglyceride and anhydrous butter, stir high-stability soybean protein, skimmed milk powder, and xanthan gum into an appropriate amount of hot water, add dissolved sucrose ...

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 relates to a manufacturing method of low-fat high-stability soybean ice cream. The low-fat high-stability soybean ice cream contains high-stability soybean protein, skim milk powder, anhydrous milk fat, sugar, emulsifier, stabilizer and water. The manufacturing method of the low-fat high-stability soybean ice cream comprises pretreatment of raw materials, pasteurization, homogenizing, aging, congelation and hardening and the like. The high-stability soybean protein prepared by hydrolyzing isolated soybean protein through transgluminase cross-linking papain partially replaces the skim milk powder, quality of the low-fat ice cream is effectively improved, the using quantity of the fat, the stabilizer and the emulsifier in the ice cream can be reduced, and product functions and nutritious characteristics of the ice cream are also improved. The product is pure in fragrance and appropriate in taste, and not only can the low-fat low-sugar requirements by consumers be met, but also the requirements by consumers subjected to lactose intolerance can be met.

Description

technical field [0001] The invention relates to a method for making frozen desserts, in particular to a method for making soybean ice cream with low fat and high stability. Background technique [0002] Traditional ice cream uses milk as the main ingredient, adding eggs or egg products, flavors, sweeteners, thickeners, emulsifiers, pigments, etc., and processes through mixing, preparation, sterilization, homogenization, ripening, freezing, molding, and hardening. made dairy products. Because excessive animal fat in ice cream can lead to diseases such as obesity, high blood pressure, arteriosclerosis and cardiovascular and cerebrovascular diseases, it is potentially dangerous to the health of teenagers and middle-aged and elderly people. Therefore, in order to better meet the health needs of consumers, the development of low-sugar, low-fat, nutritionally fortified products has become the development trend of the modern ice cream industry. [0003] Ice creams that use low-fa...

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 Patents(China)
IPC IPC(8): A23G9/38A23J3/34A23J3/16
Inventor 徐学明徐莹杨哪金征宇焦爱权王金鹏田耀旗周星赵建伟谢正军
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap