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Preparation method for full beam milk ice cream

A production method and ice cream technology, which are applied in the fields of frozen desserts, food science, and applications, can solve the problem of not accepting soy milk, etc., and achieve the effects of delicate taste, smooth taste and complete shape.

Active Publication Date: 2014-08-06
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although soybeans are rich in nutrition and have health functions, many consumers still do not accept soybean milk because of the beany smell.

Method used

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  • Preparation method for full beam milk ice cream
  • Preparation method for full beam milk ice cream
  • Preparation method for full beam milk ice cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for making high-quality whole soybean milk ice cream, the amount of raw materials is as follows (1000g): whole soybean milk 350g; whole milk powder 70g; anhydrous butter 50g; white sugar 140g; monoglyceride 1.5g; guar gum 3g; Water 385.5g.

[0030] (1) Soymilk preparation: first screen the soybeans to obtain 50g of soybean raw materials with bright color, uniform grain size, plumpness, and no insects and rats. Soak at room temperature for 12 hours, wash off the soaking liquid with running water, add water according to the soybean water ratio of 1:6 (g / g), heat to 90°C, and then coarsely grind (beater, model: JYL-C090, manufacturer: Joyoung Co., Ltd. Ltd).

[0031] (2) Deodorization treatment of soybean milk: when the temperature of coarsely ground soybean milk drops to 45°C, add 0.5% aldol dehydrogenase based on the mass of soybean milk, and perform ultra-high pressure treatment at 250 MPa for 6 minutes (ultra-high pressure food processing device, Model: UHPF...

Embodiment 2

[0040] A method for making high-quality whole soybean milk ice cream, the amount of raw materials is as follows (1000g): 250g whole soybean milk; 80g skimmed milk powder; 60g coconut oil; 100g white sugar; 20g maltose; 2g sucrose ester; 3g xanthan gum; 30g eggs ; Water 455g.

[0041] (1) Soymilk preparation: first screen the soybeans to obtain 25g of soybean raw materials with bright color, uniform grain size, plumpness, and no insects and rats. Soak at room temperature for 12 hours, wash off the soaking liquid with running water, add water according to the soybean water ratio of 1:9 (g / g), heat to 90°C, and then coarsely grind (beater, model: JYL-C090, manufacturer: Joyoung Co., Ltd. Ltd).

[0042] (2) Deodorization treatment of soybean milk: When the temperature of coarsely ground soybean milk drops to 48°C, add 0.4% aldol dehydrogenase based on the mass of soybean milk, and perform ultra-high pressure treatment at 200 MPa for 5 minutes (ultra-high pressure food processing ...

Embodiment 3

[0051] A method for making high-quality whole soybean milk ice cream, the amount of raw materials is as follows (1000g): 270g whole soybean milk; 80g skimmed milk powder; 60g coconut oil; 120g white sugar; 2g sucrose ester; 3g xanthan gum; 30g egg; 435g water .

[0052] (1) Soymilk preparation: first screen the soybeans to obtain 30g of soybean raw materials with bright color, uniform grain size, plumpness, and no insects and rats. Soak at room temperature for 10 hours, wash off the soaking liquid with running water, add water according to the soybean water ratio of 1:8 (g / g), heat to 90°C, and then coarsely grind (beater, model: JYL-C090, manufacturer: Joyoung Co., Ltd. Ltd).

[0053] (2) Deodorization treatment of soybean milk: When the temperature of coarsely ground soybean milk drops to 50°C, add 0.4% aldol dehydrogenase based on the mass of soybean milk, and perform ultra-high pressure treatment at 220MPa for 4 minutes (ultra-high pressure food processing device, model: ...

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Abstract

The invention discloses a preparation method for full beam milk ice cream and belongs to the technical field of cold drink food processing. According to the preparation method disclosed by the invention, full beam milk, milk powder, plant oil, sugar, emulsifying agent, stabilizer and water are used as raw materials; the raw materials are subjected to bean screening, soaking with clear water, cleaning, hot grinding, deodorization treatment and wet-method crushing to obtain the full bean milk; the full bean milk containing bean dregs is compounded with part of milk powder to obtain the full beam milk ice cream which is rich in dietary fiber and has low fat, low energy and health care function. According to the preparation method disclosed by the invention, a wet-method crushing technology is applied to the processing of the full bean milk; by carrying out micronized treatment on the bean dregs, the mouthfeel and the absorption of the full bean milk can be remarkably improved and ideal mixing, homogenizing, emulsifying and grinding effects are obtained.

Description

technical field [0001] The invention relates to a method for making whole soybean milk ice cream, which belongs to the technical field of cold food processing. Background technique [0002] Soybeans and milk have their own characteristics. The former has no lactose intolerance and does not contain cholesterol; the latter is rich in calcium, which is an ideal food for human beings "close to perfection". The combination of soybean and milk can not only complement each other, but also improve the nutritional value and added value of the product, and improve the taste. In western countries, soy milk has become the main milk substitute for lactose intolerant patients, and it is a low-cost raw material for high-quality protein. [0003] Although soybeans are rich in nutrition and have health functions, many consumers still do not accept soybean milk because of the beany smell. During the production of soybean milk, lipoxygenase catalyzes the unsaturated fatty acids in soybean li...

Claims

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Application Information

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IPC IPC(8): A23G9/42
Inventor 徐学明尤燕莉杨哪吴凤凤陈海英葛云金征宇段翔
Owner JIANGNAN UNIV
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