Ice cream free of trans-fatty acids and low in saturated fatty acid content and preparation method thereof

An ice cream and fatty acid technology, applied in the field of zero-trans low saturated fatty acid ice cream and its preparation, can solve the problems of high price and limited sources, and achieve the effect of excellent expansion ratio

Inactive Publication Date: 2017-04-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The earliest fat used in ice cream production was milk fat, but because the milk fat comes from dairy products such as whole milk, cream and cream, the source is limited and the price is expensive

Method used

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  • Ice cream free of trans-fatty acids and low in saturated fatty acid content and preparation method thereof
  • Ice cream free of trans-fatty acids and low in saturated fatty acid content and preparation method thereof
  • Ice cream free of trans-fatty acids and low in saturated fatty acid content and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Weigh 141g of rapeseed oil, transfer 6g of γ-oryzanol and 3g of β-sitosterol into the oil, use a magnetic stirrer to stir the sample at a stirring rate of 400rpm at a temperature of 80°C for 0.5h, transfer it to a temperature control box, and set the temperature At 20°C, the storage time is 24 hours, and the special grease for ice cream with a mass fraction of 6% of γ-oryzanol and β-vitrosterol is prepared. The melting point was found to be 62.9°C.

Embodiment 2

[0036] Weigh 138g of rapeseed oil, transfer 8g of γ-oryzanol and 4g of β-sitosterol into the oil, use a magnetic stirrer to stir the sample at a stirring rate of 400rpm at a temperature of 80°C for 0.5h, transfer it to a temperature control box, and set the temperature At 20°C, the storage time is 24 hours, and the special oil for ice cream with a mass fraction of 8% of γ-oryzanol and β-vitrosterol is prepared. The melting point was found to be 64.0°C.

Embodiment 3

[0038] Weigh 135g of rapeseed oil, transfer 10g of γ-oryzanol and 5g of β-sitosterol into the oil, use a magnetic stirrer to stir the sample at a stirring rate of 400rpm at a temperature of 80°C for 0.5h, transfer it to a thermostat box, and set the temperature At 20°C, the storage time is 24 hours, and the special grease for ice cream with a mass fraction of 10% of γ-oryzanol and β-vitrosterol is prepared. The melting point was found to be 64.5°C.

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Abstract

The present invention discloses ice cream free of trans-fatty acids and low in saturated fatty acid content and a preparation method thereof, and belongs to the technical field of food processing. Vegetable oil and a gelling agent are used as raw materials, the raw materials are mixed according to the corresponding proportion, the liquid vegetable oil is solidified to prepare corresponding gel oil basedice cream special oil by methods of heating and stirring, temperature regulating, still putting and cooling, and then the corresponding ice cream is prepared by using the prepared ice cream special oil. The obtained ice cream products are high in expansion rate, good in resistance to melting, good in hardness, good in flavor, free of trans-fatty acids, and low in saturated fatty acid contents, and have good application prospects.

Description

technical field [0001] The invention relates to zero-trans low-saturated fatty acid ice cream and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Fat is one of the essential raw materials in the production of ice cream. It not only provides rich nutrition and calories for ice cream, but also affects the structure of ice cream, increasing the flavor and melting resistance of ice cream. [0003] The earliest fat used in ice cream production was milk fat, but because the milk fat comes from dairy products such as whole milk, cream and cream, the source is limited and the price is expensive. At the same time, the cholesterol content in animal fats and oils is relatively high, and excessive intake can cause diseases such as coronary heart disease and high blood pressure. Therefore, many countries, including my country, use a part of vegetable fat to replace milk fat, and the ice cream produced can also reach high q...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32
CPCA23G9/327A23G9/32A23V2002/00A23V2250/192A23V2250/506A23V2250/5036A23V2250/18A23V2250/21372
Inventor 刘元法孟宗黄克霞
Owner JIANGNAN UNIV
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