Soybean health care ice cream with low fat, high expansion rate and high stability and preparation method thereof

Abstract

The invention discloses soybean health care ice cream with low fat, high expansion rate and high stability and a preparation method thereof, and belongs to the technical field of ice cream preparation. The method comprises the following steps: performing ultrahigh-pressure homogenization on soybean protein isolate and compounding with hydroxylation modified water-soluble phospholipid to form a high-emulsibility compound of soybean protein isolate and phospholipid; adding the compound into ice cream to partially substitute milk powder. The ice cream is specifically prepared from the following components: 5-6% of compound of soybean protein isolate and phospholipid, 6-9% of skim milk powder, 10% of cream, 13-15% of sucrose, 0.11% of emulsifier, 0.06% of stabilizer, and the balance of water.The obtained ice cream product has an expansion rate of 74% and good melting resistance; hardness of the ice cream is reduced, the formation of ice cream in a shearing-freezing process is promoted, and the ice cream product has good mouthfeel. The method solves the problem that application of common soybean protein isolate in ice cream is influenced by the poor emulsibility, effectively improves the quality of low-fat ice cream and makes up for the damage of ice cream structure caused by low fat content.

Description

technical field [0001] The invention belongs to the technical field of ice cream production, in particular to low-fat, high-expansion, high-stability soybean health-care ice cream and a preparation method thereof. Background technique [0002] Ice cream is deeply loved by consumers for its smooth and delicate taste, mellow flavor, refreshing and thirst quenching, cool and sweet. In recent years, with people's attention to health, people's requirements for food have changed from food and clothing to nutrition. Due to its high fat and high cholesterol content, traditional ice cream has hidden health risks. Making health-care ice cream has become the development trend of ice cream. Ice cream with health functions will also promote the development of the ice cream industry again. Soybean protein has a good price advantage and potential functional properties. Applying it in ice cream can not only save costs but also promote the development of ice cream industry in the direction ...

AI Technical Summary

Problems solved by technology

Due to the lack of emulsification of soybean protein compared with casein, when it is added to ice cream, ice cream will have problems such as low expansion rate, easy melting, easy collapse, and rough taste, which limits its development in the ice cream industry

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