Ice cream containing unsaturated fatty acid and beta-carotene, and making method thereof

A technology of unsaturated fatty acid and carotene, applied to ice cream rich in unsaturated fatty acid and β-carotene and its production, ice cream and its production field, can solve the problems of ice cream quality defects, hidden health risks, etc., and achieve cardiovascular prevention Effects of diseases, increasing creaminess, adjusting fat structure

Inactive Publication Date: 2013-06-26
HARBIN INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] In order to solve the health hazards caused by people's intake of a large amount of saturated fatty acids at present, improve the quality defects of ice cream caused by a large amount of liquid oil instead of solid fat, and strengthen the intake of β-carotene, the invention provides a Ice cream rich in unsaturated fatty acid and β-carotene and its production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The present invention prepares the ice cream rich in unsaturated fatty acid and β-carotene according to the following steps:

[0033] 1. Prepare emulsion A according to the following weight ratio: 4% anhydrous butter, 3.9% soybean protein isolate powder, 7.1% skim milk powder, 2% starch sodium octenyl succinate, and water as the balance. Dissolve soybean protein isolate powder in water at room temperature and stir for 2 hours overnight, then mix with anhydrous butter, skimmed milk powder and water evenly, heat to 60°C, add starch sodium octenyl succinate and stir.

[0034] 2. Prepare emulsion B according to the following weight ratio: dissolve 0.01% β-carotene in 16% corn oil, mix with 12% defatted powder, 20% sucrose, 8% cornstarch syrup, and the balance is water.

[0035] 3. Sterilization: The prepared two phases were sterilized in a water bath at 65° C. for 30 minutes.

[0036] 4. Homogenization: The two phases are respectively added to the homogenizer and homogeniz...

Embodiment 2

[0043] The difference between this embodiment and Example 1 is: in step one, the solid fat is palm oil, the mass fraction of palm oil is 6%, soybean protein isolate powder is 4%, skim milk powder is 7%, octenyl succinic acid Sodium starch is 2.5%. Mix palm oil, soybean protein isolate powder, skimmed milk powder and water evenly, heat to 60°C, add starch sodium octenyl succinate and stir. In step 2, the mass fraction of corn oil is 14%, β-carotene is 0.015%, defatted powder is 11.5%, sucrose is 22%, and corn syrup solids are 6%.

[0044] The ice cream product rich in corn oil and β-carotene produced in this example has an unsaturated fatty acid ratio of 70%, good melting resistance, a melting rate of 76% after 90 minutes, an average fat globule particle ≤ 3 μm, and a swelling degree of 57 %. Ice cream is yellowish in color, fine in texture, good in shape, soft in shape, good in taste and flavor, moderate in hardness, and without obvious crystallization.

Embodiment 3

[0046] The difference between this embodiment and Example 1 is: in step one, the solid fat is palm oil, the mass fraction of palm oil is 8%, soybean protein isolate powder is 4.2%, skim milk powder is 6.8%, octenyl succinic acid Sodium starch is 2.8%. Mix palm oil, soybean protein isolate powder, skimmed milk powder and water evenly, heat to 60°C, add starch sodium octenyl succinate and stir. In step 2, the liquid oil is peanut oil, and the mass fraction of peanut oil is 12%, β-carotene is 0.015%, defatted powder is 11.5%, sucrose is 24%, and corn syrup solids are 6%.

[0047] The proportion of unsaturated fatty acid in the ice cream product rich in peanut oil and β-carotene produced in this example is 60%, the melting resistance is enhanced, the melting rate is 20% after 90 minutes, the average particle size of fat globules is 30 μm, and the expansion degree is 62%. . Ice cream is yellowish in color, smooth in texture, good in shape, low in coldness, good in taste and flavo...

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PUM

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Abstract

The invention relates to an ice cream containing unsaturated fatty acid and beta-carotene, belonging to the field of nutritional health-card food, and aiming at solving the health problems caused by eating a great deal of saturated fatty acid and overcoming the quality detects of the ice cream which is made by taking unsaturated fatty acid oil as a raw material. A making method of the ice cream comprises the following steps of: making emulsified liquid A by solid fat, isolated soy protein powder, spent meal, starch sodium octenylsuccinate and deionized water; mixing the beta-carotene and fluid oil and dissolving; making emulsified liquid B by the mixture, spent meal, a sweetening agent and deionized water; respectively sterilizing, homogenizing and ageing the two phases; before congelation, premixing the emulsified liquid A in advance, and then mixing the emulsified liquid B with the premixed emulsified liquid A to obtain ice cream slurry, wherein the quantity of the emulsified liquid B is equal to that of the emulsified liquid A; and finally, carrying out extrusion congelation operation at low temperature. The ice cream prepared by the invention is good in mouthfeel and shape forming ability, and overcomes the quality defects of the ice cream which is made by taking unsaturated fatty acid oil as raw material; and the ideal texture properties and nutrition-allocated proportion can be obtained.

Description

technical field [0001] The invention belongs to the field of nutrition and health food, and relates to an ice cream and a production method thereof, in particular to an ice cream rich in unsaturated fatty acid and β-carotene and a production method thereof. Background technique [0002] Ice cream is very popular as a frozen dessert. However, during the processing of ice cream, the material components and processing steps will affect the quality of the final product. As an important nutrient in ice cream, fat can not only provide delicious taste, but also play a vital role in the formation and maintenance of ice cream tissue network structure. Because fat plays a role in supporting the network structure of ice cream in low-temperature freezing, fats with high melting points and crystallization at low temperatures are required. In traditional ice cream, they are generally anhydrous butter, palm oil or coconut oil, etc. containing saturated fatty acids. Higher solid fat. Long...

Claims

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Application Information

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IPC IPC(8): A23G9/36A23G9/38
Inventor 马莺程金菊李琳李明何胜华
Owner HARBIN INST OF TECH
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