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Preparation method of low-fat ice cream powder

A technology for ice cream and starch, applied in frozen desserts, food preservation, cocoa, etc., can solve problems such as single taste, improve health, avoid quality decline, and increase sensory effects

Inactive Publication Date: 2019-04-30
浦江县泰如食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most ice creams use milk as the main raw material, add a certain proportion of sugar, stabilizers, emulsifiers and other auxiliary materials, and are made by freezing. They have a single taste and contain high fat, sugar and cholesterol. Fat can lead to diseases such as obesity, high blood pressure, arteriosclerosis, and cardiovascular and cerebrovascular diseases. Therefore, with the continuous improvement of people's living standards, the requirements for food are becoming more and more stringent. , unique flavor, in order to better meet consumers’ health needs, the development of low-sugar, low-fat, nutritionally fortified products has become the development trend of the modern ice cream industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of low-fat ice cream powder, comprising,

[0031] Dispersing modified gluten, soybean protein isolate and stabilizer in water forms an aqueous phase;

[0032] Disperse the fat substitute substance and emulsifier to form an oil phase;

[0033] After mixing the above-mentioned water phase and oil phase, after homogenization and aging, dry and atomize to form powdery ice cream powder;

[0034] The above-mentioned modified gluten is obtained by hydrolysis of gluten in the presence of organic acid and isonicotinamide. The ice cream powder prepared by this method abandons traditional high-fat components such as milk powder and milk in the formula, and uses other substances instead, which can not only reduce the intake of fat in food, but also meet people's pursuit of low-fat and low-oil food. Moreover, the content of nutritional components such as amino acids and proteins has been improved, and the obtained ice cream powder can be obtained by compoundin...

Embodiment 2

[0048] A preparation method of low-fat ice cream powder, the specific preparation steps are as follows:

[0049] 1) Prepare a suspension of gluten, organic acid and isonicotinamide with a weight ratio of 20%, 3.5% and 0.8% respectively, then stir at room temperature for 2.5h, and then place it under the condition of 140°C and 1.5MPa for damp heat React 10min, then the gained hydrolyzate is centrifuged, and the supernatant is dried to obtain the modified gluten powder. The dextrorotatory structure accounts for 3.5%;

[0050] 2) Prepare a solution of early rice starch and distilled water, gelatinize the starch at 90°C, add 40U / g high temperature-resistant α-amylase, enzymolyze it at 80°C for 15min, inactivate the enzyme in the enzymatic solution, and spray dry it , to get early rice starch with low DE value;

[0051] 3) Take 17.5 parts of modified gluten powder, 12.5 parts of soybean protein isolate, 3.5 parts of stabilizer, 11 parts of sweetener, 5 parts of cool and refreshin...

Embodiment 3

[0056]A preparation method of low-fat ice cream powder, the specific preparation steps are as follows:

[0057] 1) Prepare a suspension of gluten, organic acid and isonicotinamide with a weight ratio of 18%, 4% and 0.55% respectively, then stir at room temperature for 2.5h, and then place it under the condition of 150°C and 3MPa for damp heat reaction 15min, then the obtained hydrolyzate is centrifuged, and the supernatant is dried to obtain the modified gluten powder. The above-mentioned organic acids are citric acid and tartaric acid, and the weight ratio of citric acid and tartaric acid is 1:0.3, wherein the tartaric acid contains D-body structure with a ratio of 3.5%;

[0058] 2) Prepare a solution of early rice starch and distilled water, gelatinize the starch at 100°C, add 40U / g high temperature-resistant α-amylase, enzymolyze it at 90°C for 15min, inactivate the enzyme in the enzymatic solution, and spray dry it , to get early rice starch with low DE value;

[0059] 3...

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Abstract

The invention provides a preparation method of low-fat ice cream powder, and belongs to the technical field of cold drink preparation, wherein the preparation method includes the steps: dispersing modified gluten powder, soybean protein isolate and a stabilizer in water to form an aqueous phase; dispersing a fat substitute substance and an emulsifier to form an oil phase; mixing the aqueous phasewith the oil phase, and drying and atomizing to form powdery ice cream powder after homogenization and aging, wherein the modified gluten powder is prepared by carrying out hot and humid hydrolysis ofgluten powder in the presence of an organic acid and isonicotinamide. The preparation method of the low-fat ice cream powder has the advantages of simplifying the steps, saving equipment input, and reducing production energy consumption; the prepared ice cream powder is easy to redeploy, has the advantages of high in acceptability of flavor, chewiness, rich sensory experience, a sense of hierarchy, strong emulsifying and foaming properties, good foam stability and freezing-thawing stability, high fluidity, no thermal aggregation phenomenon, and low apparent viscosity; other condiments can beadded to produce various flavors of ice cream.

Description

technical field [0001] The invention belongs to the technical field of cold drink preparation, and in particular relates to a method for preparing low-fat ice cream powder. Background technique [0002] Ice cream powder, also known as ice cream powder, is made of milk and sugar as the main raw materials according to the formula, and can be used to make ice cream after adding water or other ingredients in proportion. Ice cream powder is divided into soft ice cream powder and hard ice cream powder according to the finished ice cream products. The process of making ice cream with the two kinds of powder is basically the same. After mixing the powder and water, pour it into the ice cream machine to make cakes, but the ratio of adding water is different. The main component of existing ice cream powder is sugar, milk powder, powdered oil, butter (or vegetable oil), sugar, maltodextrin, emulsification stabilizer and essence etc., add appropriate flavoring material, Sweeteners, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/52A23G9/38A23G9/34A23L3/32
CPCA23G9/52A23G9/34A23G9/38A23L3/32A23V2002/00A23G2200/10A23G2200/06A23V2250/5486A23V2250/5488A23V2250/51084A23V2250/5118
Inventor 刘洋
Owner 浦江县泰如食品科技有限公司
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