A kind of ice cream containing shrimp protein and its preparation method

A kind of shrimp protein and ice cream technology, which is used in the field of food processing, can solve problems such as insufficient taste of the product, insufficient protein raw materials, and insufficient quality.

Active Publication Date: 2015-08-26
青岛蓝翼生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide an ice cream using shrimp protein and its production method to solve the problems of low nutritional value, insufficient safety of protein raw materials, insufficient delicate taste of the product, and insufficient stability of product quality during frozen storage in the existing ice cream using animal protein. , so as to make up for the shortcomings of the existing technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Step 1: Remove the head and shell of the Antarctic krill raw material, take the meat and break it, and use the Ultra-Turrax homogenizer (4th gear, 2min) to homogenize with drinking water at a ratio of 1:5, and adjust the pH value to 6.5 , and adjust the NaCl concentration to 0.15M, fully stir and extract at 55°C for 10 minutes, centrifuge (4000r / min, 15min) to obtain liquid water-soluble protein, and obtain solid water-soluble protein after drying;

[0027] Step 2: Mix solid water-soluble protein, white sugar and drinking water at a ratio of 1:2.5:5 at 60°C, then add 10% condensed milk, 0.5% lemon juice, 0.2% soy sauce, and 0.02% mustard and stir Uniform;

[0028] Step 3: After the mixed feed liquid is pasteurized (60-63°C, 30min), put it into a homogenizer (55-60°C, 1.8-2.0Mpa); age the homogenized liquid ( 2°C, 10h), freezing (-4°C, 30min) to complete the preparation of ice cream.

[0029] The ice cream prepared in this example has the unique light pink color of Ant...

Embodiment 2

[0032] Step 1: Remove the head and shell of the Antarctic krill raw material, take the meat and break it, and use the Ultra-Turrax homogenizer (4th gear, 2min) to homogenize with drinking water at a ratio of 1:5, and adjust the pH value to 6.5 , and adjust the NaCl concentration to 0.15M, fully stir and extract at 55°C for 10min, centrifuge (4000r / min, 15min) to obtain shrimp meat protein residue, mix it with drinking water at a ratio of 1:8, and add 1% Deodorizing enzyme, adjust the pH value to 6.0, and adjust the NaCl concentration to 0.10M, fully stir and extract at 30°C for 2 hours, centrifuge (4000r / min, 15min) to obtain liquid hydrolyzed protein, and obtain solid hydrolyzed protein after drying ;

[0033] Step 2: Mix solid hydrolyzed protein, white sugar and drinking water at a ratio of 1:2:4 at 60°C, then add 10% condensed milk and 0.5% lemon juice and stir evenly;

[0034] Step 3: After the mixed feed liquid is pasteurized (60-63°C, 30min), put it into a homogenizer (...

Embodiment 3

[0037] Step 1: Remove the head and shell of the vannamei raw material, take the meat and break it, and use the Ultra-Turrax homogenizer (4th gear, 2min) to homogenize with drinking water at a ratio of 1:5, and adjust the pH value to 6.5 , and adjust the NaCl concentration to 0.15M, fully stir and extract at 55°C for 10 minutes, centrifuge (4000r / min, 15min) to obtain liquid water-soluble protein, and obtain solid water-soluble protein after drying;

[0038] Step 2: Mix solid water-soluble protein, white sugar and drinking water at a ratio of 1:2.5:5 at 60°C, then add 10% condensed milk, 0.5% lemon juice, 0.2% soy sauce, and 0.02% mustard and stir Uniform;

[0039] Step 3: After the mixed feed liquid is pasteurized (60-63°C, 30min), put it into a homogenizer (55-60°C, 1.8-2.0Mpa); age the homogenized liquid ( 2°C, 10h), then freeze (‐4°C, 30min).

[0040] The tissue of the ice cream is delicate and smooth. After 1.5L ice cream was stored at -18°C for 14 days, the adherent par...

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PUM

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Abstract

The invention provides shrimp-protein-containing ice cream and a preparation method thereof. The ice cream is prepared from shrimp protein as a raw material. Due to the addition of the shrimp protein, the ice cream is relatively fine and smooth in mouth feel; due to the addition of lemon juice, the smell of aquatic products can be effectively reduced and the ice cream is fresh in flavor; due to the selective addition of mustard and soy, the specific clean aromas of the aquatic products are brought into full play in the ice cream. The prepared ice cream has original features of ice cream, is tasty and refreshing as well as sweet and mellow, is relatively soft and natural in color, fine and smooth in mouth feel and tasty and variable in flavor, and is relatively good in preservation performance, relatively high in nutritional value and relatively low in unhealthy ingredient content. Meanwhile, the ice cream prepared from euphausia superba protein is relatively good in preservation performance, still can be kept soft, fine and smooth in mouth feel after being stored at -18 DEG C for 14 days, is relatively suitable for industrialization production and is sold to families for long-term eating.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an ice cream containing shrimp protein and a preparation method thereof. Background technique [0002] As a kind of frozen snack food, ice cream is very popular among consumers because of its delicate, smooth and melt-in-the-mouth taste. Most of the existing traditional ice creams in the market use milk protein as the main raw material, and a few use vegetable protein as the raw material. However, with the improvement of people's living standards, traditional ice cream can no longer meet the needs of consumer groups. In addition to the taste, the development of new ice cream products begins to pay attention to the nutrition and health care functions of the products. However, due to the fishy smell of seafood protein and the characteristics that are difficult to preserve, there is currently no report of using shrimp protein with higher nutrition and umami flav...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/38A23J1/04A23J3/04A23J3/34
Inventor 齐祥明宛天巍陈玉新
Owner 青岛蓝翼生物科技有限公司
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