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
CN112715737APending Publication Date: 2021-04-30UNIV OF JINAN
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
UNIV OF JINAN
Publication Date
2021-04-30

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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.
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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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