Nutrimental fruit and vegetable juice soybean peptide ice-cream stick and preparation method thereof

A production method and soybean peptide technology, which can be used in frozen desserts, food ingredients as emulsifiers, protein-containing food ingredients, etc., can solve the problems of fat, high calorie, and children are not allowed to over-eat popsicles, etc., and achieve high nutritional value and taste. Good quality and the effect of increasing vitamin content

Inactive Publication Date: 2017-06-30
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Popsicle products taste good, but they are high in fat and calories, and they are a kin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1: Weigh 10 parts of defatted soybean meal and put it into the enzymatic hydrolysis reactor, add 50 parts of distilled water to the soybean meal, stir the soybean meal evenly to ensure that the soybean meal is evenly distributed in the water, then adjust the temperature to 80 ° C, heat for 10 minutes, and react The mixture was cooled to 55 °C, the pH of the mixture was adjusted to pH 7 with NaOH, the protease was accurately weighed and added to the enzymatic hydrolysis reactor, stirred continuously with a magnetic stirrer, and NaOH was continuously added dropwise during the reaction to allow the system to react The pH stayed within a stable range during the process. After continuous reaction for 3 hours, the stirring of the reaction system can be stopped, the reaction system can be rapidly heated to 80°C, and then heated continuously for 10 min to deactivate the enzymes in the reaction system and terminate the reaction. Put 20 parts of fresh grapes, 20 parts of ...

Example Embodiment

[0024] Example 2: Weigh 10 parts of defatted soybean meal and put it into the enzymatic hydrolysis reactor, add 50 parts of distilled water to the soybean meal, stir the soybean meal evenly to ensure that the soybean meal is evenly distributed in the water, then adjust the temperature to 100 ° C, heat for 15 minutes, and react The mixture was cooled to 55 °C, the pH of the mixture was adjusted to pH 7 with NaOH, the protease was accurately weighed and added to the enzymatic hydrolysis reactor, stirred continuously with a magnetic stirrer, and NaOH was continuously added dropwise during the reaction to allow the system to react The pH stayed within a stable range during the process. After continuous reaction for 3 hours, the stirring of the reaction system can be stopped, the reaction system can be rapidly heated to 80°C, and then heated continuously for 10 min to deactivate the enzymes in the reaction system and terminate the reaction. Put 20 parts of fresh oranges, 20 parts o...

Example Embodiment

[0025]Example 3: Weigh 10 parts of defatted soybean meal and put it into the enzymatic hydrolysis reactor, add 100 parts of distilled water to the soybean meal, adjust the temperature to 100 ° C, heat for 15 min, cool the reactant to 55 ° C, and adjust the pH of the mixture with NaOH to The pH is 7, the protease is accurately weighed and added to the enzymatic hydrolysis reactor, and the magnetic stirrer is used to stir continuously. After continuous reaction for 3 hours, the stirring of the reaction system can be stopped, and the reaction system can be rapidly heated to 80°C, and then heated continuously for 10 min to inactivate the enzymes in the reaction system and terminate the reaction. Put 20 fresh pears, 20 avocados, and 20 carrots into a wall-breaking food processor, squeeze the fruit and vegetable juices from the crushed semi-finished products through a juicer, collect the fruit and vegetable juices and put them in a clarification tank, and add shells to the clarificat...

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PUM

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Abstract

A nutrimental fruit and vegetable juice soybean peptide ice-cream stick and a preparation method thereof are provided. The nutrimental fruit and vegetable juice soybean peptide ice-cream stick belongs to the technical field of refined processing of agricultural products and comprehensive utilization of agricultural products. The method comprises the steps: pretreatment of the agricultural products; crushing and squeezing of fruits and vegetables and concentrating and cooling; allocation of raw materials according to the proportion; homogenization, autoclaved sterilization, molding in a mold; so as to obtain an ice-cream stick product with high nutrient value. The nutrimental fruit and vegetable juice soybean peptide ice-cream stick is rich in multiple nutrition factors; eating the nutrimental fruit and vegetable juice soybean peptide ice-cream stick often can improve the oxidation resistance of the organism and can prevent diseases of hypertension and hyperlipidemia and is beneficial to physical and mental development of teenagers and children during the length of bodies. The preparation method has the advantages of simple technological process, low facility request and low use cost and is simple and convenient to operate and is suitable for mass promotion.

Description

[0001] Technical field: [0002] The invention belongs to the field of food technology formulations, and relates to a method for making nutritious fruit and vegetable juice soybean peptide popsicles. [0003] Background technique: [0004] Popsicle is a food that young people and children love in summer. It has the effect of cooling down and replenishing physical strength. At present, popsicles are often seen in the market. Although popsicle products taste good, they are high in fat and calories and are a kind of junk food. Therefore, many parents do not allow children to eat popsicles in excess. [0005] Many scholars have found that soybean has rich nutritional value and health care function. The protein content in soybeans is very high, occupying the first place among all plant foods, with a protein content of about 40%, and more than 80% of these soybean proteins are soluble proteins. When people process and utilize soybean proteins, It is this part of soluble protein tha...

Claims

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Application Information

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IPC IPC(8): A23G9/38A23G9/42A23G9/36
CPCA23G9/38A23G9/36A23G9/42A23V2002/00A23V2200/222A23V2250/55A23V2250/192A23V2250/511A23V2300/26
Inventor 刘静波张德举张婷王纪川
Owner JILIN UNIV
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