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Formula of bean flour ice cream and preparation method thereof
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A soy flour and ice cream technology, applied in frozen desserts, food science, applications, etc., can solve the problems of poor product stability, sensory characteristics decline, large storage equipment, etc., and achieve low cost, fast response, and strong controllability Effect
Inactive Publication Date: 2016-05-04
QIQIHAR UNIVERSITY
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Problems solved by technology
Secondly, additives such as emulsifiers, thickeners, flavors, and pigments are essential in cold drink processing to satisfy the sensory and organizational state of the product, but the addition of various additives has brought various uneasiness to consumers.
However, if the above additives are not added, the stability of the product will be poor (the product is easy to delaminate), and the sensory properties will decrease (the ice crystals are too large, and the mouthfeel is poor)
[0003] In addition, in the traditional process, cold drink processing requires 3-4 hours of aging steps to increase the viscosity of the feed liquid and give the product a soft and uniform texture, which requires a lot of storage equipment and time-consuming in production
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Embodiment 1
[0023] The invention discloses a formula and a preparation method of soybean flour ice cream, which is formulated according to the following components and contents:
[0024] 12% white granulated sugar, 6% defatted soybean meal, 4% butter, 0.020% transglutaminase, and the balance is water.
[0025] The preparation method comprises the following steps:
[0026] A. Add water to swell the defatted soybean meal first, that is, first prepare the defatted soybean meal with water to form a soybean flour dispersion with a mass fraction of 15%, and heat-treat it in a water bath at 90°C for 10 minutes;
[0027] B. Add the rest of the cream and white sugar and heat up to cook, homogenize when the temperature reaches 60°C, and control the homogenization pressure at 15MPa;
[0028] C. Cool the homogenized feed liquid to 30°C, add transglutaminase in an amount of 0.020%, and keep warm for 0.5h;
[0029] D. Sterilize the enzyme-treated feed liquid at 85°C for 30s;
[0030] E. Cool the ste...
Embodiment 2
[0033] The invention discloses a formula and a preparation method of soybean flour ice cream, which is formulated according to the following components and contents:
[0034] White granulated sugar 16%, defatted soybean meal 9%, butter 6%, glutaminetransaminase 0.025%, and the balance is water.
[0035] The preparation method comprises the following steps:
[0036] A. Add water to swell the defatted soybean meal first, that is, first prepare the defatted soybean meal with water to form a soybean flour dispersion with a mass fraction of 20%, and heat-treat it in a water bath at 90°C for 10 minutes;
[0037] B. Add the rest of the butter and white sugar and heat up to boil, homogenize when the temperature reaches 60°C, and control the homogenization pressure at 20MPa;
[0038] C. Cool the homogenized feed liquid to 30°C, add transglutaminase in an amount of 0.025%, and keep warm for 0.5h;
[0039] D. Sterilize the enzyme-treated feed liquid at 85°C for 30s;
[0040] E. Cool ...
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Abstract
The invention relates to the field of cold drink foods and discloses a formula of bean flour ice cream and a preparation method thereof. The formula includes sugar, bean flour, cream, glutaminetransaminase and water, adopts natural food materials, does not contain animal protein, edible essence, a thickening agent and an emulsifying agent, enables the product to the healthy and delicious, also eliminates the feelings of hatred in multiple additives contained in traditional ice cream of consumers and further conforms to the green health concept pursued by modern people. An ageing step in traditional ice cream making is omitted, a production process is simplified, the production cost is saved, the character is more stable and uniform compared with existing ice cream, and the bean flour ice cream has good anti-thawing property and viscosity so that better popularization in the market is facilitated.
Description
technical field [0001] The invention relates to the field of cold drinks, in particular to a formula and a preparation method of soybean flour ice cream. Background technique [0002] In traditional cold drink products, animal protein (milk powder, eggs), etc. are the main components of the ingredients. With the further recognition of dietary plantprotein for improving human health, people gradually eat less or no animal protein in their daily meals. . Secondly, additives such as emulsifiers, thickeners, flavors, and pigments are essential in cold drink processing to satisfy the sensory and organizational state of the product, but the addition of various additives has brought various uneasiness to consumers. However, if the above additives are not added, the stability of the product will be poor (the product is easy to delaminate), and the sensory properties will be reduced (the ice crystals are too large and the mouthfeel is poor). [0003] In addition, in the traditiona...
Claims
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Application Information
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