Low-fat whole-plant-component ice cream slurry, preparation method thereof and soft ice cream

A plant ingredient, ice cream technology, applied in food science, frozen desserts, applications, etc., can solve the problem of high fat content, calorie and sugar content in ice cream, and achieve smooth tissue, increased nutrition, and delicate mouth effects.

Pending Publication Date: 2022-05-13
瑞泰高直生物科技(武汉)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The first purpose of the present invention is to provide low-fat whole plant ingredient ice cream pulp to solve the technical problems of ice cream with high fat content, calories and sugar content in the prior art

Method used

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  • Low-fat whole-plant-component ice cream slurry, preparation method thereof and soft ice cream
  • Low-fat whole-plant-component ice cream slurry, preparation method thereof and soft ice cream
  • Low-fat whole-plant-component ice cream slurry, preparation method thereof and soft ice cream

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Experimental program
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Effect test

preparation example Construction

[0070] The present invention also provides a method for preparing any one of the above-mentioned low-fat all-vegetable ice cream pulp, comprising the following steps:

[0071] (a) performing denaturation treatment on high amylose starch to obtain high amylose starch after denaturation treatment;

[0072] (b) mixing and dissolving the denatured high amylose starch with coconut powder and / or coconut milk powder, inulin, compound vegetable protein polypeptide and water at 50-70°C to obtain a mixed solution;

[0073] (c) After adding the mixture of steviol glycoside, stabilizer and erythritol to the mixed solution obtained in step (b), after homogenization treatment, sterilization, and then spray drying to obtain ice cream powder;

[0074] (d) uniformly mixing the ice cream powder with water to obtain ice cream slurry;

[0075] Wherein, in step (a), the denaturation treatment includes:

[0076] (a1) high amylose starch is mixed with water to make a starch slurry with a concentra...

Embodiment 1～15

[0101] The present embodiment provides the preparation method of low-fat whole plant ingredient ice cream, comprising the following steps:

[0102] (1) Denaturation treatment of high amylose corn starch: Weigh high amylose corn starch with an amylose content of 50wt%, add water to make a starch slurry with a concentration of 20wt%; then heat the starch slurry to 120°C and keep it warm for 3h; Add 0.01wt% high temperature-resistant α-amylase to the starch slurry at ~99°C and keep for 20 minutes; then adjust the pH of the material to 2 to inactivate the high-temperature-resistant α-amylase and keep for 20 minutes; use a 10-30 mesh screen to deactivate The treated starch slurry is filtered, and the filter cake is collected to obtain denatured high amylose corn starch.

[0103] (2) the high amylose cornstarch that step (1) obtains and coconut powder, inulin, compound plant protein polypeptide powder are added in the mixing tank, add 2 times the water of the gross mass of powder in...

experiment example 1

[0121] In order to compare and illustrate the difference of the ice cream obtained by different embodiments and comparative examples, the ice cream obtained by different embodiments and comparative examples and each competing product (competing product 1 is Douxiao ice cream, competing product 2 is Swedish glace soybean-based ice cream (vanilla) flavor), competing product 3 is Fruit ice cream coconut ice cream, and competing product 4 is Woolworths plantiude plant-based ice cream (vanilla flavor); both plant-based ice cream) were tested for physical and chemical indicators and evaluated from the sensory aspects. The results are shown in Table 3 and Table 4.

[0122] Determination method of ice cream overrun:

[0123] Ice cream expansion rate (%) = (a certain volume of slurry weight - the same volume of ice cream weight) / ice cream weight under this volume

[0124] GAGGIA ice cream machines made in Germany were used in the experiments, and all samples were puffed for 15 minut...

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Abstract

The invention relates to the technical field of food processing, in particular to low-fat whole-plant-component ice cream slurry, a preparation method thereof and soft ice cream. The low-fat whole-plant-component ice cream slurry is mainly prepared from the following components in parts by weight: 10 to 20 parts of coconut powder and/or coconut milk powder, 21 to 67 parts of erythritol, 2 to 14 parts of high amylose, 1 to 10 parts of inulin, 0.1 to 2 parts of stevioside, 0.5 to 4 parts of a stabilizer and 15 to 30 parts of composite plant protein peptide. The low-fat whole-plant-component ice cream slurry disclosed by the invention replaces milk, cream, cane sugar and other components in a traditional ice cream product while ensuring good flavor and taste, the phenomenon of allergy to dairy products is completely avoided, and meanwhile, the product with zero cholesterol and zero cane sugar meets the requirements of healthy foods, so that the low-fat whole-plant-component ice cream slurry has good market prospects. Meanwhile, the ice cream demand market of people with hypertension, hyperlipidemia and diabetes mellitus is opened.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-fat all-vegetable ice cream pulp, a preparation method thereof and soft ice cream. Background technique [0002] Existing ice cream is to be main raw material with cream, adds milk, sugar, egg product, essence, stabilizer and emulsifier, freezes into comparatively soft mixture after sterilization. GB / T20976-2007 stipulates that milk powder, sugar, etc. are used as the main raw materials to be compounded according to the formula. The soft ice cream powder compound that can be used for instant production and sale after adding water is the soft ice cream premix powder. The prior art "Low Sugar and Low Fat Healthy Soft Ice Cream Slurry Formula Optimization and Nutritional Evaluation" also clearly stated that the ice cream slurry is made of drinking water, dairy products, eggs, sweeteners, edible oils, etc. , stabilizers, emulsifiers, colorants and other food additives,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32A23G9/34A23G9/38A23G9/42
CPCA23G9/42A23G9/34A23G9/38A23G9/32A23G9/327
Inventor 江方成静莫朝辉
Owner 瑞泰高直生物科技(武汉)有限公司
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