Application of mealworm protein in improving the thawing resistance of frozen products and / or reducing the amount of stabilizer in frozen products

Abstract

The present invention relates to the technical field of frozen products, and in particular to an application of yellow mealworm protein in improving the melting resistance of frozen products and / or reducing the amount of a stabilizer in the frozen products. A frozen product is also provided, comprising the yellow mealworm protein. Based on the total mass of the frozen product, the mass percentage of the yellow mealworm protein is 2-12wt%, preferably 3-10wt%. The addition of the yellow mealworm protein can significantly improve the melting resistance of the frozen product, significantly prolong the time when the frozen product starts to melt and the time when it is completely melted, and significantly slow down the melting rate, thereby reducing the amount of the stabilizer.

Description

Technical Field

[0001] The invention relates to the technical field of frozen products, and in particular to application of yellow mealworm protein in improving the melting resistance of frozen products and / or reducing the amount of stabilizers in frozen products. Background Art

[0002] Along with economic progress, frozen products gradually enter the families of consumers. Frozen products are obtained by freezing the raw materials of products. In transportation and storage, frozen products often experience the process of repeated freezing and thawing. Therefore, resistance to melting is one of the important manifestations of frozen product quality. No matter it is particularly important for consumers, distributors or manufacturers, it is generally hoped that frozen products can have stronger resistance to melting, thereby prolonging its solid state time as much as possible. In order to ensure the resistance to melting of product, generally need to add a large amount of additives, the additives of product in the prior art are mostly stabilizers or thickeners, for example, xanthan gum, carrageenan, guar gum, sodium hydroxymethyl cellulose, gellan gum, konjac gum, locust bean gum etc.

[0003] However, as people pay more and more attention to health today, additives have become synonymous with unhealthiness in the eyes of consumers. If the use of additives can be reduced, it will undoubtedly increase consumer acceptance of the product.

[0004] Insects, as the largest biota on Earth, have the following characteristics: high food conversion rate and high fecundity. It is reported that insects produce less greenhouse gases and nitrogen than cattle and sheep. Therefore, insect protein can be regarded as an alternative protein resource to plants and animals, with less impact on the environment, and can be used as a sustainable feed resource as the population grows and consumers increase. At the same time, insect protein is regarded as a high potential nutritional food due to its high nutritional value. However, the use of mealworm protein in improving the resistance of frozen products to melting or reducing the amount of stabilizers has not been reported. Summary of the invention

[0005] Therefore, the purpose of the present invention is to provide a new use of mealworm protein, namely, the use of mealworm protein in improving the thawing resistance of frozen products and / or reducing the amount of stabilizer in frozen products, and further to provide a frozen product and a preparation method thereof, thereby overcoming the defect in the prior art that a large amount of additives need to be added to the frozen products to ensure the thawing resistance of the frozen products.

[0006] The invention provides an application of yellow mealworm protein in improving the melting resistance of a product and / or reducing the amount of a stabilizer in the product.

[0007] Frozen products refer to products that have been treated by low-temperature methods such as freezing, quick freezing, freezing or liquid nitrogen treatment. These products usually need to be refrigerated or frozen during storage or transportation. Examples include but are not limited to frozen drinks, quick-frozen dumplings, quick-frozen noodles, quick-frozen rice balls or frozen sauces.

[0008] In some specific embodiments, the frozen drink can be ice cream, popsicle, slush or popsicle.

[0009] Furthermore, the application includes at least one of the following situations:

[0010] (1) Extend the melting time or reduce the melting rate;

[0011] (2) Reducing the amount of stabilizer in frozen products while maintaining the thawing resistance of frozen products;

[0012] (3) While improving the melting resistance of frozen products, reduce the amount of stabilizer in frozen products.

[0013] Furthermore, the yellow mealworm protein includes yellow mealworm hydrolyzed protein and / or yellow mealworm isolated protein.

[0014] Furthermore, based on the total mass of the frozen product, the frozen product contains 2-12 wt% of mealworm protein.

[0015] In the present invention, the mealworm hydrolyzed protein and / or mealworm isolated protein prepared from the larvae, pupae and adults of the mealworm may be used; preferably, the mealworm larvae hydrolyzed protein and / or mealworm larvae isolated protein are used.

[0016] The present invention also provides a frozen product, comprising yellow mealworm protein, wherein the mass percentage of the yellow mealworm protein is 2-12 wt %, preferably 3-10 wt %, based on the total mass of the frozen product.

[0017] The frozen product also includes a milk base, edible fats and oils, a stabilizer, a sweetener, and water, and these components can be used in any combination.

[0018] The milk base is independently selected from at least one of raw milk, whole milk powder, skim milk powder, whey powder, whey protein powder, condensed milk and cream; the edible oil is independently selected from at least one of coconut oil, palm oil and corn oil. Cream includes whipped cream, whipped cream or anhydrous cream; the stabilizer is selected from at least one of locust bean gum, xanthan gum, carrageenan, guar gum, sodium alginate, sodium carboxymethyl cellulose, gellan gum, mono- and diglycerol fatty acid esters, Tween 80, sucrose esters, agar powder and gelatin. The sweetener is selected from at least one of white sugar, sucrose, fructose and its syrup, maltose and its syrup, glucose and its syrup, lactose, honey, maltodextrin, sugar alcohol and synthetic sweetener; the synthetic sweetener is selected from at least one of cyclamate, aspartame, sucralose, acesulfame potassium and neotame.

[0019] For example, in some embodiments, the frozen product includes mealworm protein, a dairy base, edible oil, a stabilizer and water, and the frozen drink can be ice cream or popsicle.

[0020] Specifically, the frozen product has the following composition: 2-12wt% of yellow mealworm protein, 15-50wt% of dairy base, 4-7wt% of edible fat and oil, 0.3-0.5wt% of stabilizer, and the balance is water, and the frozen product is ice cream. The frozen product has the following composition: 2-12wt% of yellow mealworm protein, 4-15wt% of dairy base, 4-10wt% of edible fat and oil, 0.3-0.5wt% of stabilizer, and the balance is water; the frozen product is ice cream.

[0021] Furthermore, the frozen product may also include sweeteners, fruit juice or jam, and edible flavors. The fruit juice is selected from fruit juice, fruit puree, and concentrated fruit juice, wherein the fruit juice or concentrated fruit juice made from conventional fruits may be used, such as apple juice, pineapple puree, lemon juice, etc.

[0022] In a preferred embodiment, based on the total mass of the ice cream, the ice cream includes: 2-12wt% of mealworm protein, 15-50wt% of milk base, 4-7wt% of edible oil, 0.3-0.5wt% of stabilizer, 1-40wt% of juice and / or jam, 5-11wt% of sweetener, 0.05-0.12wt% of edible flavor, and the balance is water.

[0023] In a preferred embodiment, based on the total mass of the ice cream, the ice cream includes the following: 2-12wt% mealworm protein, 4-15wt% milk base, 4-10wt% edible oil, 0.3-0.5wt% stabilizer, 1-40wt% juice and / or jam, 5-12wt% sweetener, 0.05-0.12wt% edible flavor, and the balance is water.

[0024] For another example, in some embodiments, the frozen product includes mealworm protein, sweetener, stabilizer and water, and the frozen product can be an ice lolly or slush.

[0025] Specifically, the frozen product has the following composition: 2-10wt% of yellow mealworm protein, 7-12% of sweetener, 0.1-0.3wt% of stabilizer, and the balance is water, and the frozen product is an ice pop. The frozen product has the following composition: 2-10wt% of yellow mealworm protein, 13-18% of sweetener, 0.1-0.3wt% of stabilizer, and the balance is water, and the frozen product is a slush.

[0026] In a preferred embodiment, based on the total mass of the popsicle, the popsicle comprises the following: 2-10wt% yellow mealworm protein, 7-12% sweetener, 0.1-0.3wt% stabilizer, 10-30wt% fruit juice, 1-5wt% milk base, and the balance is water.

[0027] In a preferred embodiment, based on the total mass of the slush, the slush includes: 2-10wt% mealworm protein, 13-18% sweetener, 0.1-0.3wt% stabilizer, 10-30wt% fruit juice, 1-5wt% milk base, and the balance is water.

[0028] The present invention also provides a method for preparing a frozen product, which comprises uniformly mixing the yellow mealworm protein with other raw materials of the frozen product to obtain a mixed liquid, and then performing subsequent processing.

[0029] The subsequent processing includes sterilizing, aging and freezing the mixed solution; preferably, a homogenization process is also included between the sterilization and aging steps.

[0030] Furthermore, when the frozen product is ice cream or popsicle, the preparation method of the ice cream or popsicle includes uniformly mixing the mealworm protein with other raw materials of the ice cream to obtain a mixed liquid, and sterilizing, homogenizing, aging, and freezing the mixed liquid.

[0031] Furthermore, when the frozen product is an ice pop or slush, the preparation method of the ice pop or slush includes uniformly mixing the mealworm protein with other raw materials of ice cream to obtain a mixed liquid, and sterilizing, aging, and freezing the mixed liquid.

[0032] When the frozen drink contains a dairy base, a homogenization step is also included between sterilization and aging.

[0033] Preferably, the homogenization temperature is 65-75° C., and the total homogenization pressure is 130-150 bar, wherein the first-stage pressure is 104-120 bar and the second-stage pressure is 24-30 bar.

[0034] Furthermore, the sterilization is pasteurization, and the sterilization conditions are a temperature of 85-89° C. and a time of 30-60 seconds;

[0035] And / or, the aging temperature is 0-6°C and the aging time is 2-48h;

[0036] And / or, the freezing outlet temperature is -3 to -5°C.

[0037] Furthermore, the mealworm protein includes mealworm hydrolyzed protein and / or mealworm isolated protein, wherein the preparation method of the mealworm hydrolyzed protein includes the following steps:

[0038] (1) dispersing isolated protein from yellow mealworms in water, heating, cooling, and adjusting the pH to 7.5-8.5 to obtain a protein solution;

[0039] (2) Mix the protein solution and alkaline protease, heat, centrifuge, take the supernatant, and dry to obtain the product.

[0040] Further, in step (1), the heating temperature is 80-90°C, the heating time is 15-25 min, and the temperature is cooled to 55-65°C;

[0041] In step (2), the heating temperature is 55-65° C. and the heating time is 2.5-3.5 h.

[0042] The technical solution of the present invention has the following advantages:

[0043] 1. The application of the mealworm protein provided by the present invention in improving the thawing resistance of frozen products and / or reducing the amount of stabilizer in frozen products. It is unexpectedly found that the mealworm protein can improve the thawing resistance of frozen products, improve the stability of products, prolong the thawing time or reduce the thawing rate, so that the thawing resistance of frozen products can be maintained or improved while reducing the amount of stabilizer.

[0044] 2. The frozen product provided by the present invention can significantly improve the melting resistance of the frozen product by limiting the yellow mealworm protein to 2-12wt% of the total mass of the frozen product. The time for the frozen product to start melting and the time for complete melting are significantly prolonged, and the melting rate is significantly slowed down. Therefore, the amount of stabilizer used can be reduced while ensuring the melting resistance of the frozen product.

[0045] 3. The frozen product provided by the present invention significantly improves the melting resistance of the frozen product by controlling the yellow mealworm protein to 3-10wt% of the total mass of the frozen product, and can also improve the melting resistance of the freezing system while reducing the amount of stabilizer used.

[0046] 4. The frozen product provided by the present invention can use the yellow mealworm hydrolyzed protein and / or the yellow mealworm isolated protein. Compared with the yellow mealworm isolated protein, the frozen product obtained by using the yellow mealworm hydrolyzed protein has better thawing resistance.

[0047] 5. The frozen product provided by the present invention is selected from ice cream, popsicles, slush or popsicles. Studies have found that adding mealworm protein to frozen drinks such as ice cream, popsicles, slush or popsicles can significantly improve the melting resistance of the frozen drinks.

[0048] 6. The frozen product provided by the present invention is ice cream, which comprises 3-10wt% of mealworm protein, 15-50wt% of milk base, 4-7wt% of edible oil and fat, and 0.3-0.5wt% of stabilizer based on the total mass of the ice cream, and the balance is water; in the ice cream system, the mealworm protein interacts with other ingredients to make the structure of the product more stable.

[0049] 7. The frozen product provided by the present invention, wherein the ice cream further comprises at least one of fruit juice, jam, sweetener and edible flavor, and the taste of the ice cream is improved by at least one of the fruit juice, jam, sweetener and edible flavor. Based on the total mass of the ice cream, the ice cream further comprises 1-40wt% of the fruit juice and / or jam, 5-10wt% of the sweetener and 0.05-0.12wt% of the edible flavor. The ice cream has not only high melting resistance, but also good taste and flavor.

[0050] 8. The frozen product provided by the present invention has a yellow mealworm protein amino acid composition that is closer to the essential amino acids for the human body, with a complete variety and a reasonable ratio. It is easier to digest, absorb and utilize than general plant proteins, and has a higher nutritional value. The present invention is a high-protein product containing yellow mealworm protein, which is beneficial to health.

[0051] 9. The method for preparing the frozen product provided by the present invention is simple, easy to operate, and suitable for large-scale industrial production. When preparing the yellow mealworm hydrolyzed protein, the yellow mealworm isolated protein is first dispersed in water, heated and then cooled, and the pH value is adjusted to 7.5-8.5, which is conducive to improving the extraction rate of the yellow mealworm hydrolyzed protein. Furthermore, controlling the heating temperature and time of the hydrolysis and enzymolysis process can further improve the extraction rate of the yellow mealworm hydrolyzed protein, thereby improving the melting resistance of the frozen product. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0053] Figure 1 1 is a curve showing the relationship between the melting degree and time of the frozen drinks prepared in Examples 1 and 2 and Comparative Examples 2 and 3 in Example 1 of the present invention. DETAILED DESCRIPTION

[0054] The technical solution of the present invention is described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0055] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially. Among them, the concentrated orange juice uses Huiyuan 100% concentrated orange juice 1L. The yellow mealworm larvae isolated protein powder was purchased from Edible-bug Company in Seoul, South Korea.

[0056] Example 1

[0057] The present embodiment provides an ice cream and a preparation method thereof. The ice cream is composed of the following raw materials based on a total mass of 1000 g of raw materials: 60 g of white sugar, 50 g of maltose syrup, 60 g of skimmed milk powder, 300 g of raw milk, 50 g of light cream, 60 g of coconut oil, 4 g of a composite stabilizer (containing 1 g of guar gum, 1.5 g of locust bean gum, 1 g of mono- and di-glycerol fatty acid esters, and 0.5 g of sodium alginate), 40 g of isolated protein powder of yellow mealworm larvae, 10 g of concentrated orange juice, 1.0 g of food flavoring, and the remainder being water.

[0058] The preparation method thereof comprises the following steps:

[0059] All raw materials are standardized, and then the components are mixed evenly to obtain a mixed solution;

[0060] Then the obtained mixed liquid is sterilized, homogenized, aged and frozen in sequence to obtain the ice cream.

[0061] Among them, pasteurization is adopted for sterilization, the sterilization temperature is 87℃, and the time is 50s; the homogenization temperature is 70℃, and the total homogenization pressure is 140bar, among which the first-level pressure is 110bar and the second-level pressure is 30bar; the aging temperature is 2℃, and the aging time is 12h; a 1000L continuous freezer is used for freezing, and the freezing outlet temperature is -5℃.

[0062] Example 2

[0063] The present embodiment provides an ice cream and a preparation method thereof. Based on the total mass of the raw materials being 1000 g, the ice cream is composed of the following raw materials: 60 g of white sugar, 50 g of maltose syrup, 60 g of skimmed milk powder, 300 g of raw milk, 50 g of light cream, 60 g of coconut oil, 4 g of a composite stabilizer (containing 1 g of guar gum, 1.5 g of locust bean gum, 1 g of mono- and di-glycerol fatty acid esters, and 0.5 g of sodium alginate), 40 g of hydrolyzed protein powder of yellow mealworm larvae, 10 g of concentrated orange juice, 1.0 g of food flavoring, and the remainder being water.

[0064] The preparation method thereof comprises the following steps:

[0065] All raw materials are standardized, and then the components are mixed evenly to obtain a mixed solution;

[0066] Then the obtained mixed liquid is sterilized, homogenized, aged and frozen in sequence to obtain the ice cream.

[0067] Among them, pasteurization is adopted for sterilization, the sterilization temperature is 87℃, and the time is 50s; the homogenization temperature is 70℃, and the total homogenization pressure is 140bar, among which the first-level pressure is 110bar and the second-level pressure is 30bar; the aging temperature is 2℃, and the aging time is 12h; a 1000L continuous freezer is used for freezing, and the freezing outlet temperature is -5℃.

[0068] The method for preparing the hydrolyzed protein powder of mealworm larvae used in this embodiment comprises the following steps:

[0069] (1) Pretreatment: The yellow mealworm protein powder (200 g) was dispersed in 4 L of distilled water and pretreated at 85° C. for 20 min. The pretreated protein solution was then cooled to 60° C. and the pH was adjusted to 8.0 to obtain a protein solution.

[0070] (2) Enzymatic hydrolysis: 2% alkaline protease (w / v, g / 100 ml, alcalase, food grade) was added to the protein solution obtained by pretreatment and placed in a water bath at 60°C for 3 hours, and then heated at 100°C for 10 minutes to inactivate the enzyme. The hydrolyzate was separated by centrifugation (4000×g) for 10 minutes, and the supernatant was taken and freeze-dried to obtain the yellow mealworm larvae hydrolyzed protein powder, which was stored at -20°C.

[0071] Example 3

[0072] The present embodiment provides an ice cream and a preparation method thereof. The ice cream is composed of the following raw materials based on a total mass of 1000 g of raw materials: 60 g of white sugar, 50 g of maltose syrup, 60 g of skimmed milk powder, 300 g of raw milk, 50 g of light cream, 60 g of coconut oil, 4 g of a composite stabilizer (containing 1 g of guar gum, 1.5 g of locust bean gum, 1 g of mono- and di-glycerol fatty acid esters, and 0.5 g of sodium alginate), 20 g of isolated protein powder of yellow mealworm larvae, 20 g of hydrolyzed protein powder of yellow mealworm larvae prepared according to the method of Example 2, 10 g of concentrated orange juice, 1.0 g of food flavoring, and the remainder is water.

[0073] The preparation method thereof comprises the following steps:

[0074] All raw materials are standardized, and then the components are mixed evenly to obtain a mixed solution;

[0075] Then the obtained mixed liquid is sterilized, homogenized, aged and frozen in sequence to obtain the ice cream.

[0076] Among them, pasteurization is adopted for sterilization, the sterilization temperature is 87℃, and the time is 50s; the homogenization temperature is 70℃, and the total homogenization pressure is 140bar, among which the first-level pressure is 110bar and the second-level pressure is 30bar; the aging temperature is 2℃, and the aging time is 12h; a 1000L continuous freezer is used for freezing, and the freezing outlet temperature is -5℃.

[0077] Example 4

[0078] The present embodiment provides an ice cream and a preparation method thereof. The ice cream is composed of the following raw materials based on a total mass of 1000 g of raw materials: 60 g of white sugar, 50 g of maltose syrup, 60 g of skimmed milk powder, 300 g of raw milk, 50 g of cream, 60 g of coconut oil, 3.5 g of a composite stabilizer (containing 1 g of guar gum, 1 g of locust bean gum, 1 g of mono- and di-glycerol fatty acid esters, and 0.5 g of sodium alginate), 50 g of hydrolyzed protein powder of yellow mealworm larvae prepared according to the method of Example 2, 10 g of concentrated orange juice, 1.0 g of food flavoring, and the balance being water.

[0079] The preparation method thereof comprises the following steps:

[0080] All raw materials are standardized, and then the components are mixed evenly to obtain a mixed solution;

[0081] Then the obtained mixed liquid is sterilized, homogenized, aged and frozen in sequence to obtain the ice cream.

[0082] Among them, pasteurization is adopted for sterilization, the sterilization temperature is 87℃, and the time is 50s; the homogenization temperature is 70℃, and the total homogenization pressure is 140bar, among which the first-level pressure is 110bar and the second-level pressure is 30bar; the aging temperature is 2℃, and the aging time is 12h; a 1000L continuous freezer is used for freezing, and the freezing outlet temperature is -5℃.

[0083] Example 5

[0084] The present embodiment provides an ice cream and a preparation method thereof. The ice cream is composed of the following raw materials based on a total mass of 1000 g of raw materials: 60 g of white sugar, 50 g of maltose syrup, 60 g of skimmed milk powder, 300 g of raw milk, 50 g of cream, 60 g of coconut oil, 3.5 g of a composite stabilizer (containing 1 g of guar gum, 1 g of locust bean gum, 1 g of mono- and di-glycerol fatty acid esters, and 0.5 g of sodium alginate), 20 g of yellow mealworm larvae hydrolyzed protein powder prepared according to the method of Example 2, 10 g of concentrated orange juice, 1.0 g of food flavoring, and the balance being water.

[0085] The preparation method thereof comprises the following steps:

[0086] All raw materials are standardized, and then the components are mixed evenly to obtain a mixed solution;

[0087] Then the obtained mixed liquid is sterilized, homogenized, aged and frozen in sequence to obtain the ice cream.

[0088] Among them, pasteurization is adopted for sterilization, the sterilization temperature is 87℃, and the time is 50s; the homogenization temperature is 70℃, and the total homogenization pressure is 140bar, among which the first-level pressure is 110bar and the second-level pressure is 30bar; the aging temperature is 2℃, and the aging time is 12h; a 1000L continuous freezer is used for freezing, and the freezing outlet temperature is -5℃.

[0089] Example 6

[0090] The present embodiment provides an ice cream and a preparation method thereof. The ice cream is composed of the following raw materials based on a total mass of 1000 g of raw materials: 60 g of white sugar, 50 g of maltose syrup, 60 g of skimmed milk powder, 300 g of raw milk, 50 g of cream, 60 g of coconut oil, 3.5 g of a composite stabilizer (containing 1 g of guar gum, 1 g of locust bean gum, 1 g of mono- and di-glycerol fatty acid esters, and 0.5 g of sodium alginate), 120 g of yellow mealworm larvae hydrolyzed protein powder prepared according to the method of Example 2, 10 g of concentrated orange juice, 1.0 g of food flavoring, and the balance being water.

[0091] The preparation method thereof comprises the following steps:

[0092] All raw materials are standardized, and then the components are mixed evenly to obtain a mixed solution;

[0093] Then the obtained mixed liquid is sterilized, homogenized, aged and frozen in sequence to obtain the ice cream.

[0094] Among them, pasteurization is adopted for sterilization, the sterilization temperature is 87℃, and the time is 50s; the homogenization temperature is 70℃, and the total homogenization pressure is 140bar, among which the first-level pressure is 110bar and the second-level pressure is 30bar; the aging temperature is 2℃, and the aging time is 12h; a 1000L continuous freezer is used for freezing, and the freezing outlet temperature is -5℃.

[0095] Example 7

[0096] The present embodiment provides an ice cream and a preparation method thereof. The ice cream is composed of the following raw materials based on a total mass of 1000 g of raw materials: 60 g of white sugar, 50 g of maltose syrup, 60 g of skimmed milk powder, 300 g of raw milk, 50 g of light cream, 60 g of coconut oil, 3.5 g of a composite stabilizer (containing 1 g of guar gum, 1 g of locust bean gum, 1 g of mono- and di-glycerol fatty acid esters, and 0.5 g of sodium alginate), 100 g of yellow mealworm larvae hydrolyzed protein powder prepared according to the method of Example 2, 10 g of concentrated orange juice, 1.0 g of food flavoring, and the balance being water.

[0097] The preparation method thereof comprises the following steps:

[0098] All raw materials are standardized, and then the components are mixed evenly to obtain a mixed solution;

[0099] Then the obtained mixed liquid is sterilized, homogenized, aged and frozen in sequence to obtain the ice cream.

[0100] Among them, pasteurization is adopted for sterilization, the sterilization temperature is 87℃, and the time is 50s; the homogenization temperature is 70℃, and the total homogenization pressure is 140bar, among which the first-level pressure is 110bar and the second-level pressure is 30bar; the aging temperature is 2℃, and the aging time is 12h; a 1000L continuous freezer is used for freezing, and the freezing outlet temperature is -5℃.

[0101] Example 8

[0102] The present embodiment provides an ice cream and a preparation method thereof. Based on the total mass of the raw materials being 1000 g, the ice cream is composed of the following raw materials: 170 g whole milk powder, 70 g coconut oil, 4 g of a compound stabilizer (containing 1.5 g locust bean gum, 1 g sodium carboxymethyl cellulose, and 1.5 g mono- and di-glycerol fatty acid esters), 40 g of isolated protein powder of yellow mealworm larvae, and the remainder being water.

[0103] The preparation method thereof comprises the following steps:

[0104] All raw materials are standardized, and then the components are mixed evenly to obtain a mixed solution;

[0105] Then the obtained mixed liquid is sterilized, homogenized, aged and frozen in sequence to obtain the ice cream.

[0106] Among them, pasteurization is adopted for sterilization, the sterilization temperature is 85℃, and the time is 30s; the homogenization temperature is 65℃, and the total homogenization pressure is 150bar, among which the first-level pressure is 120bar and the second-level pressure is 24bar; the aging temperature is 2℃, and the aging time is 2h; a 1000L continuous freezer is used for freezing, and the freezing outlet temperature is -5℃.

[0107] Example 9 Ice cream

[0108] The present embodiment provides an ice cream and a preparation method thereof. Based on the total mass of the raw materials being 1000 g, the ice cream is composed of the following raw materials: 120 g of white granulated sugar, 40 g of whole milk powder, 40 g of coconut oil, 4 g of a compound stabilizer (containing 1.5 g of locust bean gum, 1 g of sodium carboxymethyl cellulose, and 1.5 g of mono- and di-glycerol fatty acid esters), 4 g of yellow mealworm larvae isolated protein powder, and the remainder being water.

[0109] The preparation method thereof comprises the following steps:

[0110] All raw materials are standardized, and then the components are mixed evenly to obtain a mixed solution;

[0111] Then the obtained mixed liquid is sterilized, homogenized, aged and frozen in sequence to obtain the ice cream.

[0112] Among them, pasteurization is adopted for sterilization, the sterilization temperature is 87℃, and the time is 50s; the homogenization temperature is 70℃, and the total homogenization pressure is 140bar, among which the first-level pressure is 110bar and the second-level pressure is 30bar; the aging temperature is 2℃, and the aging time is 12h; a 1000L continuous freezer is used for freezing, and the freezing outlet temperature is -5℃.

[0113] Example 10

[0114] The present embodiment provides an ice cream and a preparation method thereof. Based on the total mass of the raw materials being 1000 g, the ice cream is composed of the following raw materials: 100 g whole milk powder, 40 g coconut oil, 4 g compound stabilizer (containing 1.5 g locust bean gum, 1 g sodium carboxymethyl cellulose, and 1.5 g mono- and di-glycerol fatty acid esters), 40 g yellow mealworm larvae isolated protein powder, and the remainder being water.

[0115] The preparation method thereof comprises the following steps:

[0116] All raw materials are standardized, and then the components are mixed evenly to obtain a mixed solution;

[0117] Then the obtained mixed liquid is sterilized, homogenized, aged and frozen in sequence to obtain the ice cream.

[0118] Among them, pasteurization is adopted for sterilization, the sterilization temperature is 87℃, and the time is 50s; the homogenization temperature is 70℃, and the total homogenization pressure is 140bar, among which the first-level pressure is 110bar and the second-level pressure is 30bar; the aging temperature is 2℃, and the aging time is 12h; a 1000L continuous freezer is used for freezing, and the freezing outlet temperature is -5℃.

[0119] Example 11 Popsicle

[0120] The present embodiment provides an ice pop and a preparation method thereof. Based on a total mass of 1000 g of raw materials, the ice pop is composed of the following raw materials: 100 g of white sugar, 10 g of skimmed milk powder, 20 g of maltose syrup, 2.6 g of a compound stabilizer (containing 0.8 g of guar gum, 0.8 g of sodium carboxymethyl cellulose, and 1 g of mono- and di-glycerol fatty acid esters), 20 g of hydrolyzed protein powder of mealworm larvae prepared according to the method of Example 2, food flavoring, and the balance is water.

[0121] The preparation method thereof comprises the following steps:

[0122] All raw materials are standardized, and then the components are mixed evenly to obtain a mixed solution;

[0123] Then the obtained mixed solution is sterilized, homogenized, aged and frozen in sequence to obtain the popsicle.

[0124] Among them, pasteurization is adopted for sterilization, the sterilization temperature is 87℃, and the time is 50s; the homogenization temperature is 70℃, and the total homogenization pressure is 140bar, among which the first-level pressure is 110bar and the second-level pressure is 30bar; the aging temperature is 2℃, and the aging time is 12h; a 1000L continuous freezer is used for freezing, and the freezing outlet temperature is -5℃.

[0125] Example 12

[0126] The present embodiment provides an ice pop and a preparation method thereof. Based on a total mass of 1000 g of raw materials, the ice pop is composed of the following raw materials: 70 g of white sugar, 2.6 g of a compound stabilizer (containing 0.8 g of guar gum, 0.8 g of sodium carboxymethyl cellulose, and 1 g of mono- and di-glycerol fatty acid esters), 20 g of hydrolyzed protein powder of mealworm larvae prepared according to the method of Example 2, and the balance being water.

[0127] The preparation method thereof comprises the following steps:

[0128] All raw materials are standardized, and then the components are mixed evenly to obtain a mixed solution;

[0129] Then the obtained mixed solution is sterilized, aged and frozen in sequence to obtain the popsicle.

[0130] Among them, pasteurization is used for sterilization, the sterilization temperature is 87℃, and the time is 50s; the aging temperature is 2℃, and the aging time is 12h; a 1000L continuous freezer is used for freezing, and the freezing outlet temperature is -5℃.

[0131] Example 13 Snow Slush

[0132] The present embodiment provides a slush and a preparation method thereof. Based on a total mass of 1000 g of raw materials, the slush is composed of the following raw materials: 100 g of white sugar, 10 g of skimmed milk powder, 20 g of maltose syrup, 2.6 g of a compound stabilizer (containing 0.8 g of guar gum, 0.8 g of sodium carboxymethyl cellulose, and 1 g of mono- and di-glycerol fatty acid esters), 20 g of hydrolyzed protein powder of mealworm larvae prepared according to the method of Example 2, food flavoring, and the balance is water.

[0133] The preparation method thereof comprises the following steps:

[0134] All raw materials are standardized, and then the components are mixed evenly to obtain a mixed solution;

[0135] Then the obtained mixed liquid is sterilized, homogenized, aged and frozen in sequence to obtain the slush.

[0136] Among them, pasteurization is adopted for sterilization, the sterilization temperature is 87℃, and the time is 50s; the homogenization temperature is 70℃, and the total homogenization pressure is 140bar, among which the first-level pressure is 110bar and the second-level pressure is 30bar; the aging temperature is 2℃, and the aging time is 12h; a 1000L continuous freezer is used for freezing, and the freezing outlet temperature is -5℃.

[0137] Embodiment 14

[0138] The present embodiment provides a slush and a preparation method thereof. Based on the total mass of raw materials being 1000 g, the slush is composed of the following raw materials: 130 g of white sugar, 2.6 g of a compound stabilizer (containing 0.8 g of guar gum, 0.8 g of sodium carboxymethyl cellulose, and 1 g of mono- and di-glycerol fatty acid esters), 20 g of hydrolyzed protein powder of mealworm larvae prepared according to the method of Example 2, and the remainder being water.

[0139] The preparation method thereof comprises the following steps:

[0140] All raw materials are standardized, and then the components are mixed evenly to obtain a mixed solution;

[0141] Then the obtained mixed liquid is sterilized, aged and frozen in sequence to obtain the slush.

[0142] Among them, pasteurization is used for sterilization, the sterilization temperature is 87℃, and the time is 50s; the aging temperature is 2℃, and the aging time is 12h; a 1000L continuous freezer is used for freezing, and the freezing outlet temperature is -5℃.

[0143] Embodiment 15

[0144] This embodiment provides an ice cream and a preparation method thereof, which are basically the same as those in Example 1, except that the amount of concentrated orange juice is different. The mass of concentrated orange juice added in this comparative example is 80 g, and the rest is consistent with those in Example 1.

[0145] Comparative Example 1

[0146] This comparative example provides an ice cream and a preparation method thereof, which are basically the same as those in Example 1, except that the raw material composition is different, and the raw materials in this comparative example do not contain isolated protein powder of yellow mealworm larvae.

[0147] Comparative Example 2

[0148] This comparative example provides an ice cream and a preparation method thereof, which are basically the same as Example 1, except that the raw material composition is different. In this comparative example, 40 g of yellow mealworm larvae isolated protein powder is replaced with 40 g of soy protein isolated powder.

[0149] Comparative Example 3

[0150] This comparative example provides an ice cream and a preparation method thereof, which are basically the same as Example 1, except that the raw material composition is different. In this comparative example, 40 g of isolated protein powder of yellow mealworm larvae is replaced with 40 g of hydrolyzed soy protein powder.

[0151] The method for preparing the hydrolyzed soybean protein powder used in this comparative example comprises the following steps:

[0152] (1) Pretreatment: Soy protein isolate (200 g) was dispersed in 4 L of distilled water and pretreated at 85° C. for 20 min. The pretreated protein solution was then cooled to 60° C. and the pH was adjusted to 8.0 to obtain a protein solution.

[0153] (2) Enzymatic hydrolysis: 2% by mass of alkaline protease (w / v, g / 100 ml, alcalase, food grade) was added to the protein solution obtained by pretreatment and treated in a water bath at 60°C for 3 hours, and then heated at 100°C for 10 minutes to inactivate the enzyme. The hydrolyzate was separated by centrifugation (4000×g) for 10 minutes, and the supernatant was taken and freeze-dried to obtain the hydrolyzate, which was stored at -20°C.

[0154] Comparative Example 4

[0155] The present embodiment provides an ice cream and a preparation method thereof. The ice cream is composed of the following raw materials based on a total mass of 1000 g of raw materials: 60 g of white sugar, 50 g of maltose syrup, 60 g of skimmed milk powder, 300 g of raw milk, 50 g of cream, 60 g of coconut oil, 5 g of a composite stabilizer (containing 1 g of guar gum, 1 g of locust bean gum, 1 g of mono- and di-glycerol fatty acid esters, and 1 g of locust bean gum), 5 g of hydrolyzed protein powder of mealworm larvae prepared according to the method of Example 2, 5 g of concentrated orange juice, 10 g of food flavoring, and the remainder being water.

[0156] The preparation method thereof comprises the following steps:

[0157] All raw materials are standardized, and then the components are mixed evenly to obtain a mixed solution;

[0158] Then the obtained mixed liquid is sterilized, homogenized, aged and frozen in sequence to obtain the ice cream.

[0159] Among them, pasteurization is adopted for sterilization, the sterilization temperature is 87℃, and the time is 50s; the homogenization temperature is 70℃, and the total homogenization pressure is 140bar, among which the first-level pressure is 110bar and the second-level pressure is 30bar; the aging temperature is 2℃, and the aging time is 12h; a 1000L continuous freezer is used for freezing, and the freezing outlet temperature is -5℃.

[0160] Comparative Example 5

[0161] This comparative example provides an ice cream and a preparation method thereof, which are basically the same as those in Example 9, except that the raw material composition is different. The raw materials in this comparative example do not contain isolated protein powder of yellow mealworm larvae.

[0162] Comparative Example 6

[0163] This comparative example provides an ice pop and a preparation method thereof, which are basically the same as Example 11, except that the raw material composition is different. The raw materials of this comparative example do not contain hydrolyzed protein powder of yellow mealworm larvae.

[0164] Comparative Example 7

[0165] This comparative example provides a slush and a preparation method thereof, which are basically the same as those in Example 13, except that the raw material composition is different. The raw materials in this comparative example do not contain hydrolyzed protein powder of yellow mealworm larvae.

[0166] Experimental Example 1

[0167] The anti-melting test was conducted on the frozen drinks prepared in the above-mentioned groups of embodiments and comparative examples, which specifically includes the following steps:

[0168] (1) The sample to be tested is made into a rectangular block with uniform size;

[0169] (2) Weigh the frozen drink and place it on a standard wire mesh with a precision balance.

[0170] (3) Place the receiving dish on the scale and under the frozen beverage.

[0171] (4) The scale is connected to a computer and weighs the melted frozen drink every two minutes and records the time of dripping.

[0172] The entire experiment was carried out at room temperature (25°C) in a temperature-controlled room.

[0173] Among them, the beginning melting time is the time when the frozen drink melts and drips into the receiving dish, and the time when the measuring balance starts to read for the first time is recorded as the beginning melting time; the complete melting time is the time when the final reading of the balance stabilizes as the frozen drink melts. The corresponding test results are shown in Table 1 below:

[0174] Table 1 Melt resistance results

[0175]

[0176]

[0177] It can be seen from the above table that compared with comparative examples 1-5, the ice cream and popsicles prepared in Examples 1-10 of the present invention can significantly prolong their starting melting time and complete melting time, and the melting curve is smooth, with better resistance to melting and stability; compared with comparative examples 6 and 7, the popsicles and slush prepared in Examples 11-14 of the present invention can also significantly prolong their starting melting time and complete melting time, and the melting curve is smooth, with better resistance to melting and stability.

[0178] like Figure 1 As shown, taking the ice cream prepared in Examples 1-2 and Comparative Examples 2-3 as examples, a graph is drawn with time as the horizontal axis and the melting degree of the ice cream as the vertical axis to obtain a curve of the relationship between the melting degree and time. Figure 1It can be seen that under the same conditions, compared with the ice cream samples containing soy protein, the ice cream samples containing mealworm protein have better melting resistance. Among them, the ice cream sample containing mealworm hydrolyzed protein (Example 2) has the best melting resistance. The ice cream sample containing soy protein isolate (Comparative Example 2) began to melt from the 26th minute, while Example 2 began to melt from the 33rd minute. As time goes by, the melting curve of the ice cream sample containing mealworm protein tends to be smoother, from which it can be judged that the ice cream sample containing mealworm protein is more stable than the ice cream sample system containing soy protein. This is related to the functionality of mealworm protein being better than soy protein. Compared with soy protein, mealworm protein has better protein solubility, emulsification, emulsification stability and fat absorption capacity, which enables it to interact with other ingredients in a complex ice cream system, making the product structure more stable.

[0179] Experimental Example 2

[0180] The frozen drinks prepared in the above-mentioned embodiments and comparative examples were used as experimental objects to conduct taste tests, and the corresponding scoring criteria are shown in Table 2 below:

[0181] Table 2 Evaluation criteria

[0182]

[0183] A total of 30 people participated in the taste test. All the participants had been engaged in the dairy products (including room temperature milk, milk beverages, cheese, butter, frozen drinks) industry for more than 3 years. The test results are shown in the table below:

[0184] The corresponding evaluation results are shown in Table 3 below.

[0185] Table 3 Sensory evaluation results

[0186] project Taste (points) Flavor (points) Example 1 9 9 Example 2 10 10 Example 3 10 9 Example 4 10 10 Example 5 10 10 Example 6 5 6 Example 7 7 8 Example 8 9 5 Example 9 10 10 Example 10 9 5 Embodiment 11 10 9 Example 12 9 7 Embodiment 13 10 9 Embodiment 14 9 7 Embodiment 15 5 7 Comparative Example 3 9 9 Comparative Example 4 9 10 Comparative Example 5 9 9 Comparative Example 6 10 10 Comparative Example 7 10 10

[0187] It can be seen from Table 3 that compared with ice cream without adding yellow mealworm protein, ice cream with added yellow mealworm protein has no significant difference in taste and flavor. The taste and flavor of ice cream with added yellow mealworm hydrolyzed protein are better than ice cream without adding yellow mealworm protein and ice cream with added soy protein. As can be seen from Example 6, when the amount of yellow mealworm protein added is too high, the taste of ice cream will decrease, and there will be obvious insect odor in the flavor, which brings a poor experience. This is related to the poor fluidity of the liquid during the mixing process when a large amount of yellow mealworm protein is added, and it is too sticky and agglomerated. It can be seen from Example 15 that when the amount of acidic juice added is too large, the overall pH value of the system decreases, and the yellow mealworm larvae protein has a higher solubility in an alkaline environment, and the protein solubility drops sharply in an acidic environment, which causes the yellow mealworm protein to agglomerate and agglomerate during the mixing process, resulting in the overall taste and flavor of the ice cream to deteriorate. It can be seen from Examples 8 and 10 that the flavor is greatly affected when there is no sweetness in ice cream and popsicles.

[0188] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived therefrom are still within the scope of protection of the invention.

Claims

1. A frozen product, characterized in that The invention comprises yellow mealworm protein, wherein the yellow mealworm protein is yellow mealworm hydrolyzed protein, and the preparation method of the yellow mealworm hydrolyzed protein comprises the following steps: (1) dispersing the isolated protein of Tenebrio molitor in water, heating, cooling, and adjusting the pH value to 7.5-8.5 to obtain a protein solution; (2) mixing the protein solution with alkaline protease, heating, centrifuging, taking the supernatant, and drying; In step (1), the heating temperature is 80-90°C, the heating time is 15-25 min, and the mixture is cooled to 55-65°C; In step (2), the heating temperature is 55-65° C. and the heating time is 2.5-3.5 h; The frozen product is ice cream, which comprises, based on the total mass of the ice cream, 4 wt% of mealworm hydrolyzed protein, 41 wt% of milk base, 6 wt% of edible oil, 0.4 wt% of stabilizer, 1 wt% of concentrated orange juice, 11 wt% of sweetener and 0.1 wt% of edible flavor, and the balance is water; The milk base is selected from raw cow's milk, skimmed milk powder and cream; the edible oil is selected from coconut oil; the stabilizer is composed of locust bean gum, guar gum, mono- and di-glycerol fatty acid esters and sodium alginate. Based on the total mass of the ice cream, the composite stabilizer is composed of 0.1wt% guar gum, 0.15wt% locust bean gum, 0.1wt% mono- and di-glycerol fatty acid esters and 0.05wt% sodium alginate.

2. The frozen product according to claim 1, characterized in that The sweetener is selected from at least one of white sugar, sucrose, fructose and its syrup, maltose and its syrup, glucose and its syrup, lactose, honey, maltodextrin, sugar alcohol and synthetic sweetener; the synthetic sweetener is selected from at least one of cyclamate, aspartame, sucralose, acesulfame potassium and neotame.

3. A method for preparing a frozen product according to claim 1 or 2, characterized in that: The mealworm protein is mixed evenly with other raw materials of the frozen product to obtain a mixed liquid, and then the mixed liquid is subjected to subsequent processing.

4. The preparation method according to claim 3, characterized in that: The subsequent processing includes sterilizing, aging and freezing the mixed liquid.

5. The preparation method according to claim 4, characterized in that: A homogenization process is also included between the sterilization and aging steps.

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