Compound plant protein nutritional ice cream and preparation method thereof

A plant protein and ice cream technology, applied in frozen desserts, food science, applications, etc., can solve ice crystal formation, hardness, melting rate and adverse effects of flavor, unsatisfactory quality, taste, flavor and texture, collapse of ice cream structure, etc. problems, to achieve the effect of increasing the competitive advantage of the product market, enriching varieties, increasing nutrition and functionality

Active Publication Date: 2016-01-06
UNIV OF JINAN
View PDF5 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fat content is related to the viscosity of the mixture, and the reduction of fat content will have adverse effects on the formation of ice crystals, hardness, melting ra

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

[0028] 15 parts of soybean protein, 15 parts of peanut protein and 10 parts of walnut protein are mixed to obtain composite vegetable protein 1;

[0029] 25 parts of soybean protein, 10 parts of peanut protein and 10 parts of walnut protein are mixed to obtain composite vegetable protein 2;

[0030] 25 parts of soybean protein, 10 parts of peanut protein and 20 parts of walnut protein are mixed to obtain compound vegetable protein 3;

[0031] 15 parts of soybean protein, 15 parts of peanut protein and 20 parts of walnut protein are mixed to obtain compound vegetable protein 4;

[0032] 20 parts of soybean protein, 13 parts of peanut protein and 15 parts of walnut protein are mixed to obtain composite vegetable protein 5;

[0033] The proteins in the composite vegetable protein 1-5 are all prepared by alkali-dissolving and acid-precipitating methods.

[0034] 15 parts of soybean protein (prepared by reverse micelles), 15 parts of peanut proteins (prepared by reverse micelles)...

Embodiment 2

[0036] a. Dissolve 40 parts of composite vegetable protein 1 in 100 parts of water at 45-55° C., stir for 20-30 minutes, and then homogenize under 15 MPa for 60 seconds to obtain a uniform protein solution.

[0037] b. Proportion of protein-sugar solution: mix 0.02 parts of stabilizer, protein solution and 30 parts of sugar evenly, add 45-60 ℃ hot water, mix and dissolve for later use.

[0038] c. Preparation of ice cream base liquid: Put 1 portion of cream in the batching tank, then slowly pour the protein sugar solution into the tank, stir while pouring, and stir evenly for later use.

[0039] d. Homogenization: Secondary homogenization technology is adopted; for the first homogenization, the prepared ice cream base liquid is homogenized for 12-17 minutes under the conditions of 12-17MPa and 50-60°C, and for the second homogenization Homogenize for 20-30 minutes under the conditions of pressure 20-25MPa and 60-70°C.

[0040] e. Sterilization: The homogenized ice cream base ...

Embodiment 3

[0045] Composite vegetable protein 2 is used to replace composite vegetable protein 1 in Example 2, and other operations are the same as in Example 2.

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 compound plant protein nutritional ice cream and a preparation method thereof, and belongs to the field of food processing. The compound plant protein nutritional ice cream is mainly prepared from compound plant protein, cream, sugar 2, stabilizers and water. The compound plant protein is prepared from soybean protein, peanut protein and walnut protein according to the mass ratio of 15-25 to 10-15 to 10-20. According to the ice cream prepared from the compound plant protein, after milk powder or milk is replaced with the compound plant protein, the protein content of the ice cream is improved, the cholesterol content of the ice cream is reduced, and the compound plant protein nutritional ice cream is rich in nutrition and healthier. In addition, the compound plant protein prepared after soybean protein, peanut protein and walnut protein are compounded according to the specific ratio has the functional characteristics of high cohesiveness, emulsibility, stability, water binding capacity, oil binding capacity, foamability and the like, and therefore the ice cream good in texture is still prepared even under the conditions that no emulsifying agents are additionally added in the ice cream preparing process and the use amounts of cream (fat) and stabilizing agents are remarkably decreased.

Description

technical field [0001] The invention relates to a compound vegetable protein nutritional ice cream and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Ice cream, also known as ice cream, has a pleasant taste, delicate and smooth, cool and sweet, and is very popular among teenagers and children. In summer, ice cream can not only help the human body cool down and relieve heat, provide water, but also supplement some nutrition for the human body. Sweets and cold drinks are indispensable. At present, ice cream on the market is mainly made of milk and dairy products, eggs or egg products, sweeteners, flavoring agents, stabilizers and food colorings as raw materials, and processed through freezing. Most ice creams are formed by adding stabilizers, Coagulant, etc. prepared from the variety is limited. Because excessive animal fat in ice cream can lead to diseases such as obesity, high blood pressure, arteriosclerosis and card...

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
IPC IPC(8): A23G9/38
Inventor 赵晓燕陈军刘頔符力丹张立金汤卫东何磊
Owner UNIV OF JINAN
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