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Preparation method of low-fat and low-sugar soybean protein ice cream

A technology of soybean protein and ice cream, which is applied in the direction of microsphere preparation, protein-containing food ingredients, bacteria used in food preparation, etc., can solve the problems of low-fat product quality loss, etc., and achieve reduced fat content, good foamability, Enhanced health-promoting effect

Pending Publication Date: 2021-04-30
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Despite the rapid growth of the low-fat product market, the food industry still faces the problem of quality loss of low-fat products

Method used

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  • Preparation method of low-fat and low-sugar soybean protein ice cream
  • Preparation method of low-fat and low-sugar soybean protein ice cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of low-fat and low-sugar soybean protein ice cream, comprising the following steps:

[0026] (1) Enzymatic soy protein isolate (SPI) treatment: the degree of hydrolysis was prepared by hydrolyzing 16% (w / v) SPI with 2.4 L of commercially available alkaline protease in deionized water at pH 8.0 and 5.5 °C for a certain time 1% Hydrolyzed Soy Protein (SPH).

[0027] (2) Thermal shearing treatment: Xanthan gum (XG) is mixed into the soybean protein hydrolyzate obtained in step 1, mixed at a ratio of 100:0 (w / w), and then adjusted to 10% (w / w) Add deionized water to the SPH / XG mixed solution. Stir the SPH / XG mixed system and incubate in a water bath at 90 °C for 20 min, resulting in complete denaturation of the protein and swelling of the XG. The SPH / XG microparticle fat substitute was obtained by high-speed shearing on an IKA-T25 homogenizer at room temperature (about 25 °C) at 8000 rpm.

[0028] (3) Combination of prebiotics and probiotics: Lactoba...

Embodiment 2

[0038] A preparation method of low-fat and low-sugar soybean protein ice cream, comprising the following steps:

[0039] (1) Enzymatic soy protein isolate (SPI) treatment: the degree of hydrolysis was prepared by hydrolyzing 16% (w / v) SPI with 2.4 L of commercially available alkaline protease in deionized water at pH 8.0 and 5.5 °C for a certain time 5% hydrolyzed soy protein (SPH).

[0040] (2) Thermal shearing treatment: Xanthan gum (XG) is mixed into the soybean protein hydrolyzate obtained in step 1, mixed in a ratio of 96:4 (w / w), and then adjusted to 10% (w / w) SPH / XG mixed solution was added deionized water. Stir the SPH / XG mixed system and incubate in a water bath at 90 °C for 20 min, resulting in complete denaturation of the protein and swelling of the XG. The SPH / XG microparticle fat substitute was obtained by high-speed shearing on an IKA-T25 homogenizer at room temperature (about 25°C) at 8000 rpm.

[0041] (3) Combination of prebiotics and probiotics: Lactobaci...

Embodiment 3

[0051] A preparation method of low-fat and low-sugar soybean protein ice cream, comprising the following steps:

[0052] (1) Enzymatic soy protein isolate (SPI) treatment: the degree of hydrolysis was prepared by hydrolyzing 16% (w / v) SPI with 2.4 L of commercially available alkaline protease in deionized water at pH 8.0 and 5.5 °C for a certain time 8% Hydrolyzed Soy Protein (SPH).

[0053] (2) Thermal shearing treatment: Xanthan gum (XG) is mixed into the soybean protein hydrolyzate obtained in step 1, mixed at a ratio of 92:8 (w / w), and then adjusted to 10% (w / w) Add deionized water to the SPH / XG mixed solution. Stir the SPH / XG mixed system and incubate in a 90°C water bath for 20 min, resulting in complete denaturation of the protein and swelling of the XG. SPH / XG microparticle fat substitutes were obtained by high-speed shearing on an IKA-T25 homogenizer at room temperature (approximately 25°C) at 8000 rpm.

[0054] (3) Combination of prebiotics and probiotics: Lactoba...

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Abstract

The invention belongs to the technical field of food development, and particularly relates to a preparation method of low-fat and low-sugar soybean protein ice cream containing probiotic microcapsules. The preparation method comprises the following steps: firstly, fat is replaced with an SPH / XG particle fat replacement agent; meanwhile, a soybean protein isolate enzymolysis method is adopted, so that the taste of beans is improved, and the nutrition of the ice cream is improved; probiotics and prebiotic microcapsules are used for treatment, so that the cell survival rate is increased, the health of the food is enhanced, and the taste of the food is not influenced; the natural emulsifying property, foamability and stability of the silk peptide powder are utilized, and the silk peptide powder is added into a fresh milk ice cream process by optimizing the proportion, so that the expansion rate of an ice cream product can be greatly increased, and the addition amount of fat is further reduced.

Description

technical field [0001] The invention belongs to the technical field of food development, and in particular relates to a preparation method of low-fat and low-sugar soybean protein ice cream containing probiotic microcapsules. Background technique [0002] As a frozen dairy product, ice cream has the characteristics of rich nutrition, delicate taste, strong fragrance and easy digestion. However, as a high-sugar, high-fat, and high-energy food, it increases the risk of obesity, high blood pressure, diabetes, heart disease and other diseases, which is not conducive to the health of consumers. At present, the diet structure of modern people is also developing towards a low-sugar and low-fat healthy diet. In order to meet the needs of consumers, it is urgent to develop health-care and compound ice creams, and to control calorie intake by eating low-fat and low-sugar products. and reduce the risk of obesity-related diseases. [0003] Commercial ice cream typically contains 10-12...

Claims

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Application Information

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IPC IPC(8): A23G9/38A23G9/36A23G9/32A23G9/34A23G9/40A23P10/30B01J13/02B01J13/04
CPCA23G9/38A23G9/363A23G9/32A23G9/34A23G9/40A23P10/30B01J13/02B01J13/04A23V2002/00A23V2400/169A23V2200/30A23V2250/5488A23V2250/5118A23V2250/55
Inventor 赵晓燕孙雪张晓伟刘红开王萌陈军
Owner UNIV OF JINAN
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