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Low-fat low-calorie ice cream rich in dietary fibers and vitamins and making method thereof

A dietary fiber, low-calorie technology, applied in frozen desserts, food science, applications, etc., can solve problems such as poor cold solubility, prevent the formation of blood clots, improve anti-thaw, and promote digestion.

Inactive Publication Date: 2019-11-29
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at the same time, a large number of hydrophobic groups lead to poor cold solubility, and the ice cream production process requires emulsifiers to have good cold solubility, so it is necessary to find an optimal combination point in terms of solubility and foaming

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0039]Embodiment 1: The invention discloses a low-fat, low-calorie ice cream rich in dietary fiber and vitamins, which consists of 12-17% of skimmed milk powder, 3-8% of anhydrous butter, 2- 8%, soybean protein 0.5-3%, barley flour 5-10%, honey red bean 2-6%, fructose syrup 5-10%, anhydrous mayonnaise 5-10%, distilled monostearic acid 0.5 %, 0.5% sodium carboxymethyl cellulose, 1% xanthan gum, and the balance is composed of deionized water. This ratio is mainly for children and teenagers. The present invention uses anhydrous butter with low fat content, uses fructose syrup to maintain sweetness and replace sugar content, and adds barley powder and honey red beans containing various prebiotic dietary fibers and great nutritional value to enhance the While improving the taste of ice cream, it also gives it certain medicinal value and nutritional value. For children and teenagers, growth and development are particularly important, so add an appropriate amount of zinc-rich subst...

specific Embodiment approach 2

[0040] Specific embodiment two: this embodiment is a further description of specific embodiment one, which consists of 15% skimmed milk powder, 5% anhydrous butter, 5% whey protein, 1.5% soybean protein, and 8% barley powder by weight , honey red bean 4%, fructose syrup 8%, anhydrous mayonnaise 7%, distilled monostearyl glycerin edible fatty acid 0.5%, sodium carboxymethyl cellulose 0.5%, xanthan gum 1%, the rest is deionized water composition.

Embodiment 1

[0042] A low-fat, low-calorie ice cream rich in dietary fiber and vitamins consists of 12% of skim milk powder, 3% of anhydrous butter, 2% of whey protein, 0.5% of soybean protein, 5% of barley powder, and 2% of honey red bean %, fructose syrup 5%, anhydrous mayonnaise 5%, distilled monostearyl glycerin edible fatty acid 0.5%, sodium carboxymethyl cellulose 0.5%, xanthan gum 1%, and the rest is composed of deionized water.

[0043] The low-fat ice cream produced according to the method described in this example has many excellent properties. The product has good melting resistance, the melting rate is 35% after 90 minutes, the average particle of fat globule is ≤2μm, and the swelling degree is 65%. Ice cream has an attractive color, fine texture, good formability, soft body, good creaminess and flavor, moderate hardness, and no obvious gritty feeling.

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PUM

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Abstract

The invention discloses low-fat and low-calorie ice cream rich in dietary fibers and vitamins and a making method thereof, and belongs to the technical field of nutritional and health-care food. The ice cream is prepared from skim milk powder, anhydrous butter, whey protein, soybean protein, coix seed powder, honey red beans, high fructose corn syrup, anhydrous mayonnaise, distilled monostearin fatty acid, sodium carboxymethylcellulose, xanthan gum and deionized water. The making method comprises the following steps: mixing, dissolving and stirring whey protein and soybean protein, adjusting the pH value, carrying out denaturation by heating in a thermostatic water-bath, cooling to room temperature to form gel, crushing the gel, preparing an emulsion phase, homogenizing at high pressure, sterilizing the homogenized emulsion phase in the water bath, aging, and carrying out congelation. According to the invention, the anti-thawing capability of the ice cream is improved, fat in the ice cream is replaced, and the ice cream has the efficacy of clearing damp and has good effects of promoting digestion, relieving inflammation and preventing thrombus formation. Thereby, many quality defects of the ice cream caused by the use of fat substitutes are made up, and ideal texture characteristics and nutrition proportions are obtained.

Description

technical field [0001] The invention relates to low-fat, low-calorie ice cream rich in dietary fiber and vitamins and a production method thereof, belonging to the technical field of nutrition and health food. Background technique [0002] Ice cream is very popular as a frozen dessert. In recent years, with people's attention to health, "three lows and one high", that is, low-sugar, low-salt, low-fat, and high-protein products have become the goals people pursue, and people pay more and more attention to fat intake , Low-fat and low-calorie ice cream also came into being. [0003] Common edible fats and oils used in ice cream are palm oil, shortening, coconut oil and margarine. The effect mechanism of fat on the structure and stability of ice cream is reflected in the partial coagulation or destabilization of fat. Protein and emulsifier can competitively adsorb on the fat surface, so the protein covered on the surface of the fat globule is replaced by part of the emulsifi...

Claims

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Application Information

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IPC IPC(8): A23G9/36A23G9/38A23G9/42
CPCA23G9/36A23G9/42A23G9/38
Inventor 程金菊王凯博曹佳媛董鑫蕊李传刚何思远
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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