High-protein ice cream containing yeast protein and preparation method thereof

Abstract

The invention belongs to the field of frozen drinks, and particularly relates to a high-protein ice cream containing yeast protein and a preparation method thereof. The ice cream comprises the following raw materials in parts by weight: 90-240 parts of a milk raw material, 1-20 parts of yeast protein, 70-135 parts of dietary fibers, 4-10 parts of an ice cream compound stabilizer, 20-40 parts of grease and 80-160 parts of a sweetening agent. The preparation method of the ice cream comprises the following steps: adding water into the raw materials and mixing; then sterilizing the obtained mixture; finally, the sterilized solution is sequentially subjected to homogenizing, cooling, aging, congelation, injection molding, demolding and hardening, and the ice cream with the high protein and the high dietary fibers is obtained. The yeast protein is combined with other components, so that the beany flavor and bitterness can be improved to a certain extent, the taste is finer and smoother, the milk flavor is richer, and a better sensory effect is achieved.

Description

Technical Field

[0001] The invention belongs to the field of frozen drinks, and in particular relates to a high-protein ice cream containing yeast protein and a preparation method thereof. Background Art

[0002] As a traditional summer dessert, ice cream is very popular among consumers. However, with the change of consumption concepts, consumers are increasingly inclined to choose high-protein and high-dietary fiber products in order to obtain more nutrients while enjoying the delicious taste.

[0003] Currently, commercially available high-protein ice cream achieves its high protein content through process concentration or the combination of animal and plant proteins. However, the cost of animal and plant proteins is relatively high, and the plant proteins used in some products have problems with poor flavor and restrictive amino acids, resulting in deficiencies in nutrition and flavor. For example, soy protein currently has a relatively obvious beany smell and the restrictive amino acid methionine. Although pea protein is not prone to allergies, it currently has a poor taste and a noticeable bitter taste. Like soy protein, it also has the problem of insufficient methionine. Summary of the invention

[0004] The technical problem solved by the present invention is as follows: In the prior art, high-protein ice cream achieves high protein content by concentrating the product through process or combining animal and plant proteins, but the cost of animal and plant proteins is relatively high, and the plant proteins used have problems of poor flavor and restrictive amino acids, resulting in deficiencies in nutrition and flavor of ice cream products.

[0005] In view of the above technical problems, the present invention provides a high-protein ice cream containing yeast protein and a preparation method thereof.

[0006] Specifically, the present invention provides the following technical solutions:

[0007] In a first aspect, the present invention provides an ice cream, wherein the raw materials of the ice cream include, by weight, 90 to 240 parts of milk raw materials, 1 to 20 parts of yeast protein, 70 to 135 parts of dietary fiber, 4 to 10 parts of ice cream compound stabilizer, 20 to 40 parts of fat and 80 to 160 parts of sweetener.

[0008] Preferably, the ice cream comprises 150 to 240 parts of milk raw materials by weight.

[0009] More preferably, the ice cream contains 180 to 240 parts of dairy raw materials.

[0010] Preferably, the ice cream contains 2 to 12 portions of yeast protein.

[0011] More preferably, the ice cream comprises 4 to 10 portions of yeast protein.

[0012] More preferably, the ice cream contains 4 to 8 portions of yeast protein.

[0013] Preferably, the ice cream contains 70 to 100 portions of dietary fiber.

[0014] Preferably, the ice cream contains 4 to 6 parts of ice cream compound stabilizer.

[0015] More preferably, the ice cream contains 4 to 5 parts of ice cream compound stabilizer.

[0016] Preferably, the ice cream contains 20 to 35 parts of fat.

[0017] More preferably, the ice cream contains 20 to 30 parts of fat.

[0018] Preferably, the ice cream contains 80 to 140 parts of sweetener.

[0019] More preferably, the ice cream contains 80 to 120 parts of sweetener.

[0020] Preferably, the milk raw material contains milk powder and / or protein powder.

[0021] More preferably, the milk powder contains one or more of whole milk powder, skimmed milk powder, semi-skimmed milk powder and reconstituted milk powder.

[0022] And / or, preferably, the protein powder contains whey protein powder and / or milk protein powder.

[0023] Preferably, the dietary fiber contains one or more of yeast dietary fiber, polydextrose, citrus fiber, soybean polysaccharide and inulin.

[0024] More preferably, the dietary fiber contains yeast dietary fiber and / or polydextrose.

[0025] Preferably, the fat contains one or more of light cream, anhydrous butter, fresh cream, vegetable oil and non-dairy creamer.

[0026] More preferably, the fat contains cream.

[0027] Preferably, the ice cream compound stabilizer contains an emulsifier and a thickener.

[0028] More preferably, the ice cream composite stabilizer contains xanthan gum, sodium carboxymethyl cellulose, glyceryl monostearate and guar gum.

[0029] Preferably, the sweetener contains one or more of glucose, fructose, sucrose, sucralose, maltose, white sugar, starch sugar, lactose, stevioside, aspartame, AK sugar, saccharin sodium, D-mannitol, saccharin, licorice, sorbitol, xylitol, sodium cyclamate, maltitol, acesulfame potassium, disodium glycyrrhizinate, tripotassium and trisodium glycyrrhizinate, honey, high fructose corn syrup, maltose syrup, erythritol and trehalose.

[0030] Preferably, the ice cream comprises flavouring.

[0031] Preferably, the ice cream comprises greater than 0 and less than or equal to 2.5 parts of flavors by weight.

[0032] More preferably, the ice cream comprises 0.5 to 2 parts of flavors by weight.

[0033] Preferably, the ice cream comprises vegetable protein.

[0034] Preferably, the ice cream comprises greater than 0 and less than or equal to 25 parts of vegetable protein by weight.

[0035] More preferably, the ice cream comprises 15 to 25 parts of vegetable protein by weight;

[0036] Further preferably, the plant protein contains one or more of soy protein, soy protein isolate, pea protein and rice protein.

[0037] More preferably, the vegetable protein contains isolated soy protein.

[0038] Preferably, the ice cream comprises an acidity regulator.

[0039] Preferably, the ice cream comprises greater than 0 and less than or equal to 2 parts of acidity regulator by weight.

[0040] More preferably, the acidity regulator contains one or more of phosphoric acid, citric acid, malic acid, lactic acid and salts thereof.

[0041] More preferably, the acidity regulator contains citric acid and / or sodium citrate.

[0042] Preferably, the basic protein content provided by the milk raw material is above 2.2%.

[0043] And / or, the total protein content in the milk raw material and yeast protein is above 6%.

[0044] And / or, the total protein content provided by the three protein raw materials of milk raw material, yeast protein and plant protein is above 6%.

[0045] Preferably, the raw material composition also includes substances that increase the characteristic flavor and taste of the product.

[0046] Preferably, the substance for increasing the characteristic flavor and taste of the product is 9 to 25 parts by weight.

[0047] Preferably, the substance for increasing the characteristic flavor and taste of the product contains one or more of cocoa powder, cocoa liquor, chocolate, fruit and vegetable juice, fruit and vegetable powder, nut butter and cereal powder.

[0048] In a first aspect, the present invention provides a method for preparing ice cream, the method comprising the following steps:

[0049] (1) adding water to mix milk raw materials, yeast protein, dietary fiber, ice cream compound stabilizer, oil and sweetener;

[0050] (2) sterilizing the mixture obtained in step 1; and

[0051] (3) The sterilized mixture is subjected to homogenization cooling, aging, freezing, injection molding, demoulding and hardening in sequence to obtain the high-protein and high-dietary fiber ice cream.

[0052] Preferably, in step (1), water is first heated, and then milk raw materials are added for hydration to obtain raw milk A; then the ice cream compound stabilizer and part of the sweetener are mixed, water is added, and high shear mixing is performed to obtain a mixed material B; finally, the raw milk A and the mixed material B are mixed, heated, yeast protein, dietary fiber, oil and remaining sweetener are added, high shear mixing is performed, and then flavoring is added to obtain a mixture C.

[0053] More preferably, the ice cream compound stabilizer and the sweetener are first mixed and then added to water, the weight of the water being 6 to 8 times the total weight of the ice cream compound stabilizer and the sweetener;

[0054] More preferably, the water is heated to 65-80° C., and / or sheared and dispersed for 15-20 min;

[0055] And / or, preferably, the mass ratio of the sweetener added to the mixture B to the sweetener added to the mixture C is 3:(9-13);

[0056] And / or, preferably, the raw milk A and the mixed material B are mixed and then heated to 60-65°C.

[0057] Preferably, in step (1), water is first heated, and then milk raw materials are added for hydration to obtain raw milk A; then raw milk A is heated and heated, ice cream compound stabilizer and sweetener are added to raw milk A, and mixed by high shear to obtain mixed material B; finally, mixed material B is cooled, yeast protein, dietary fiber and oil are added, and then flavor is added after high shear mixing. Alternatively, water is first heated, and then milk raw materials are added for hydration to obtain raw milk A; then raw milk A is heated and heated, ice cream compound stabilizer and part of sweetener are added to raw milk A, and mixed by high shear to obtain mixed material B; finally, mixed material B is cooled, yeast protein, dietary fiber, oil and remaining sweetener are added, and then mixed by high shear to obtain mixed material B; preferably, the mass ratio of sweetener added to mixed material B to sweetener added to mixed material C is 3:9-13.

[0058] Preferably, the raw milk A is heated to 70-75° C., and then the mixed ice cream compound stabilizer and sweetener are added, and sheared and dispersed for 15-20 minutes;

[0059] More preferably, the mixed material B is cooled to 60-65° C., yeast protein, dietary fiber and oil or yeast protein, dietary fiber, oil and sweetener are added, high shear mixing is performed, preferably shear dispersion is performed for 5-25 minutes, and then flavors are added.

[0060] Preferably, during the preparation of raw milk A, water is first heated to 55-60°C and then added to the raw milk for hydration; preferably, the hydration time is 20-25 min; more preferably, the weight ratio of water to raw milk is (2-12):1.

[0061] Preferably, the ice cream contains vegetable protein, and the vegetable protein is added together with yeast protein.

[0062] Preferably, the ice cream contains a substance that increases the characteristic flavor and taste of the product, and the substance that increases the characteristic flavor and taste of the product is added together with yeast protein.

[0063] Preferably, step (1) further comprises adding an acidity regulator before adding the flavor to adjust the solution to acidity.

[0064] Preferably, the pH is adjusted to 4-5.

[0065] More preferably, the pH is adjusted to 4.1-4.3.

[0066] More preferably, the pH is adjusted to 4.3.

[0067] Preferably, in step (2), the sterilization temperature is 73-75° C., and / or the sterilization time is 25-30 min.

[0068] Preferably, in step (3), the homogenization pressure is 140 to 200 bar.

[0069] Preferably, in step (3), the mixture is cooled to below 5°C after homogenization.

[0070] Preferably, in step (3), the aging temperature is 2 to 5° C., and the aging time is 4 to 6 hours;

[0071] Preferably, in step (3), the freezing temperature is -3°C to -6°C.

[0072] Preferably, in step (3), the hardening temperature is below -20°C.

[0073] Preferably, an ice cream is prepared by the ice cream preparation method.

[0074] Preferably, the protein content of the ice cream is ≥6.0%, and the total dietary fiber content is ≥6.0%.

[0075] Beneficial effects of the present invention

[0076] (1) The protein content of the high-protein and high-dietary fiber ice cream of the present invention is ≥ 6.0%, and the total dietary fiber content is ≥ 6.0%.

[0077] (2) The present invention uses yeast protein in combination with other components to improve the beany and bitter tastes to a certain extent, while making the ice cream taste more delicate and the milk flavor more intense, thus having better sensory effects. DETAILED DESCRIPTION

[0078] At present, commercially available high-protein ice cream achieves high protein through process concentration or combination of animal and plant proteins, but the cost of animal and plant proteins is relatively high, and the plant proteins used in some products have problems with poor flavor and restrictive amino acids, resulting in deficiencies in nutrition and flavor. Yeast protein, as an emerging microbial protein, has low carbon emissions, no arable land and climate restrictions, no antibiotic residues and no genetically modified risks. More importantly, it contains 9 essential amino acids for the human body, and the amino acid composition is reasonable. Compared with plant protein, its flavor is pure, without bad odors, and the flavor is easier to blend, with almost no bitterness. Therefore, yeast protein, as a high-quality microbial protein, can reduce the cost of ice cream production and make up for the problems of insufficient flavor and amino acid composition of plant protein.

[0079] In the present invention, the first object is to provide an ice cream containing yeast protein, which comprises 90 to 240 parts of milk raw materials, 1 to 20 parts of yeast protein, 70 to 135 parts of dietary fiber, 4 to 10 parts of ice cream compound stabilizer, 20 to 40 parts of fat and 80 to 160 parts of white granulated sugar.

[0080] Preferably, the ice cream contains 90 to 240 parts of milk raw materials, for example, 90 to 240 parts, 150 to 240 parts or 180 to 240 parts of milk raw materials. Preferably, the milk raw materials contain milk powder and / or protein powder.

[0081] And / or, preferably, the ice cream contains 1 to 20 parts of yeast protein, for example, it can contain 1 to 20 parts, 2 to 12 parts, 4 to 10 parts or 4 to 8 parts of yeast protein. In some embodiments, the ice cream contains 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20 parts of yeast protein, or contains yeast protein within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0082] And / or, preferably, the ice cream contains 70 to 135 portions of dietary fiber, for example, it may contain 70 to 135 portions or 70 to 100 portions of dietary fiber. The dietary fiber contains one or more of yeast dietary fiber, polydextrose, citrus fiber, soybean polysaccharide and inulin; more preferably, the dietary fiber contains yeast dietary fiber and / or polydextrose; for example, in some embodiments, the ice cream contains 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120, 125, 130 or 135 portions of yeast dietary fiber and / or polydextrose.

[0083] And / or, preferably, the ice cream contains 4 to 10 parts of ice cream compound stabilizer, for example, it may contain 4 to 10 parts, 4 to 6 parts or 4 to 5 parts of ice cream compound stabilizer.

[0084] And / or, preferably, the ice cream contains 20 to 40 parts of fat, for example, 20 to 40 parts, 20 to 35 parts or 20 to 30 parts of fat. .

[0085] And / or, preferably, the ice cream contains 80 to 160 parts of sweetener, for example, 80 to 160 parts, 80 to 140 parts or 80 to 120 parts of sweetener.

[0086] And / or, preferably, the ice cream contains more than 0 and less than or equal to 2.5 parts of flavor; for example, it may contain more than 0 and less than or equal to 2.5 parts, 0.5-2 parts, 0.5-1.5 parts or 0.5-1 parts of flavor. The flavor contains one or more of vanillin, cream flavor, cocoa flavor, condensed milk flavor, mango flavor and mulberry flavor.

[0087] And / or, preferably, the ice cream contains greater than 0 and less than or equal to 25 portions of vegetable protein; for example, it may contain greater than 0 and less than or equal to 25 portions, 15 to 25 portions, or 20 to 25 portions of vegetable protein. The vegetable protein contains one or more of soy protein, soy protein isolate, pea protein, and rice protein; more preferably, the vegetable protein contains soy protein isolate.

[0088] And / or, preferably, the ice cream contains an acidity regulator of greater than 0 and less than or equal to 2 parts; for example, it may contain an acidity regulator of greater than 0 and less than or equal to 2 parts, 0.01 to 1.5 parts, 0.01 to 1 part, or 0.1 to 1 part. The acidity regulator contains one or more of phosphoric acid, citric acid, malic acid, lactic acid and their salts, and more preferably, the acidity regulator contains citric acid and / or sodium citrate.

[0089] And / or, preferably, the ice cream contains 9 to 25 portions of substances that increase the characteristic flavor and taste of the product; the substances that increase the characteristic flavor and taste of the product contain one or more of cocoa powder, chocolate, fruit and vegetable juice, fruit and vegetable powder, nut butter and cereal powder.

[0090] In the present invention, the second object is to provide a method for preparing ice cream, wherein the method is selected from method one or method two, and comprises the following steps:

[0091] The method 1 is:

[0092] (1) heating water, and then adding milk raw materials to hydrate, thereby obtaining raw milk A;

[0093] (2) mixing the ice cream compound stabilizer with a sweetener in an amount 4 to 5 times that of the ice cream compound stabilizer, then adding water, and performing high shear mixing to obtain a mixed material B;

[0094] (3) mixing raw milk A and mixed material B, heating them, then adding yeast protein, dietary fiber, fat and sweetener, mixing them under high shear, and finally adding flavor, and fixing the volume to obtain mixture C;

[0095] (4) sterilizing the mixture C to obtain a sterilized product; and

[0096] (5) The sterilized product is subjected to homogenization cooling, aging, freezing, injection molding, demoulding and hardening in sequence to obtain the ice cream.

[0097] The second method is:

[0098] (1) heating water, and then adding milk raw materials to hydrate, thereby obtaining raw milk A;

[0099] (2) heating the raw milk A to raise its temperature, and then adding the mixed ice cream compound stabilizer and sweetener to the raw milk A or adding the mixed ice cream compound stabilizer and part of the sweetener to the raw milk A, and performing high shear mixing to obtain a mixed material B;

[0100] (3) cooling the mixed material B, adding yeast protein, dietary fiber and fat or adding yeast protein, dietary fiber, fat and remaining sweetener, performing high shear mixing, and finally adding flavor, and fixing the volume to obtain a mixture C;

[0101] (4) sterilizing the mixture C to obtain a sterilized product; and

[0102] (5) The sterilized product is subjected to homogenization cooling, aging, freezing, injection molding, demoulding and hardening in sequence to obtain the ice cream.

[0103] In the present invention, the method for detecting the protein content refers to the first method spectrophotometric method in the National Standard of the People's Republic of China GB5009.5-2010 National Food Safety Standard Determination of Protein in Food.

[0104] In the present invention, the method for detecting the content of dietary fiber refers to the national standard of the People's Republic of China GB5009.88-2014 National Food Safety Standard Determination of Dietary Fiber in Food.

[0105] Unless otherwise specified, the various reagents / instruments used in the examples and comparative examples of the present invention are conventional commercially available products. The experimental material information used in the present invention is shown in the following table:

[0106] Table 1 Experimental materials and manufacturers

[0107]

[0108]

[0109] In order to better understand the technical solution of the present invention, the technical solution of the present invention is described in detail below in conjunction with specific embodiments.

[0110] Example 1

[0111] The ratio of each raw material in this embodiment is based on 1000 parts of the total weight of the ice cream, and the formula is as follows:

[0112] 240 parts of whole milk powder, 4 parts of yeast protein, 80 parts of white sugar, 20 parts of light cream, 70 parts of polydextrose, 4 parts of ice cream compound stabilizer, 0.6 parts of food flavor, and water to make up the balance.

[0113] A method for preparing ice cream comprises the following steps:

[0114] (1) heating the batching water twice as much as the whole milk powder to 55-60° C., slowly adding the whole milk powder, and keeping the temperature for 25 minutes to obtain raw milk A1;

[0115] (2) heating the raw milk A1 to 70-75° C., dry-mixing the white sugar and the ice cream compound stabilizer, starting stirring, slowly adding the mixed dry powder material to the raw milk A1, and stirring at high shear for 20 min until no particles are visible to the naked eye, thereby obtaining a mixed material B1;

[0116] (3) After the obtained mixed liquid B1 is cooled to below 65° C., yeast protein, polydextrose and cream are slowly added in sequence, the temperature of the mixed liquid is maintained in the range of 60 to 65° C., and shearing and stirring are performed for 15 minutes until no particles are visible to the naked eye. Finally, flavoring is added and water is added to make the volume to 1000 parts by weight to obtain a mixture C1;

[0117] (4) Pasteurization: Heat the mixture C1 to 73-75°C and keep it warm for 25 min;

[0118] (5) Homogenization and cooling: homogenize the sterilized mixture C1 at a homogenization parameter of 160 Bar, and cool to below 5° C. after homogenization;

[0119] (6) Aging (maturation): pump the material obtained in (5) to an aging tank, start stirring, and age at 2-5°C for 5 h;

[0120] (7) Continuous freezing: The aged material is pumped to the freezer for continuous freezing. After freezing, the material temperature is maintained at -3°C to -6°C;

[0121] (8) Injection and demolding: The frozen material is injected into the mold, and then the mold passes through a -40°C saline solution to quickly harden the material in the mold. The mold passes through a 35°C to 40°C warm saline solution to remove the mold;

[0122] (9) Hardening, packaging, and refrigeration: The semi-finished product obtained in (8) is rapidly hardened through a -20°C freezing tunnel, then packaged, and finally stored in a -25°C cold storage room.

[0123] (10) Finished product inspection: The finished product was inspected according to the steps described in the “Product taste evaluation test method”. The specific test results are shown in Table 3.

[0124] Example 2

[0125] The ratio of each raw material in this embodiment is based on 1000 parts of the total weight of the ice cream, and the formula is as follows:

[0126] 60 parts of whole milk powder, 20 parts of concentrated milk protein, 10 parts of concentrated whey protein, 10 parts of yeast protein, 25 parts of isolated soy protein, 80 parts of white sugar, 20 parts of light cream, 70 parts of polydextrose, 4 parts of ice cream compound stabilizer, 0.6 parts of food flavor, and water to make up the balance.

[0127] A method for preparing ice cream comprises the following steps:

[0128] (1) whole milk powder, concentrated milk protein and concentrated whey protein were mixed, and then the batching water, which was three times the amount of the milk raw material, was heated to 55-60° C., and the milk raw material was slowly added, and the mixture was kept warm and hydrated for 25 minutes to obtain raw milk A2;

[0129] (2) heating the raw milk A2 to 70-75° C., dry-mixing the white sugar and the ice cream compound stabilizer, starting stirring, slowly adding the mixed dry powder material to the raw milk, and stirring at high shear for 20 min until no particles are visible to the naked eye, thereby obtaining a mixed material B2;

[0130] (3) After the mixed material B2 is cooled to below 65° C., soy protein isolate, yeast protein, polydextrose and cream are slowly added in sequence, the temperature of the mixed liquid is maintained in the range of 60 to 65° C., shearing and stirring are performed for 15 minutes until no particles are visible to the naked eye, and finally flavoring is added and water is added to make the volume to 1000 parts by weight of the ingredients to obtain a mixture C2;

[0131] (4) Pasteurization: Heat the mixture C2 to 73-75°C and keep it warm for 25 min;

[0132] (5) Homogenization and cooling: homogenize the sterilized mixture C2 at a homogenization parameter of 160 Bar, and cool to below 5° C. after homogenization;

[0133] (6) Aging (maturation): pump the material obtained in (5) to an aging tank, start stirring, and age at 2-5°C for 5 h;

[0134] (7) Continuous freezing: The aged material is pumped to the freezer for continuous freezing. After freezing, the material temperature is maintained at -3°C to -6°C;

[0135] (8) Injection and demoulding: The frozen material is injected into the mold, and then the mold is passed through a -40°C saline solution to quickly harden the material in the mold, and then the mold is passed through a 35-40°C warm saline solution to remove the mold;

[0136] (9) Hardening, packaging, and refrigeration: The semi-finished product obtained in (8) is rapidly hardened through a -20°C freezing tunnel, then packaged, and finally stored in a -25°C cold storage room.

[0137] (10) Finished product inspection: The finished product was inspected according to the steps described in the “Product taste evaluation test method”. The specific test results are shown in Table 3.

[0138] Example 3

[0139] The ratio of each raw material in this embodiment is based on 1000 parts of the total weight of the ice cream, and the formula is as follows:

[0140] 240 parts of whole milk powder, 15 parts of yeast protein, 80 parts of white sugar, 20 parts of light cream, 70 parts of polydextrose, 4 parts of ice cream compound stabilizer, 0.6 parts of food flavor, and water to make up the balance.

[0141] A method for preparing ice cream comprises the following steps:

[0142] (1) heating the batching water twice as much as the whole milk powder to 55-60° C., slowly adding the whole milk powder, and keeping the temperature for 25 minutes to obtain raw milk A3;

[0143] (2) heating the raw milk A3 to 70-75° C., dry-mixing the white sugar and the ice cream compound stabilizer, starting stirring, slowly adding the mixed dry powder material to the raw milk A3, and stirring at high shear for 20 min until no particles are visible to the naked eye, thereby obtaining a mixed material B3;

[0144] (3) After the obtained mixed liquid B3 is cooled to below 65° C., yeast protein, polydextrose and cream are added in sequence, the mixed liquid is kept at 60-65° C., and sheared and stirred for 15 minutes until no particles are visible to the naked eye. Finally, flavoring is added and water is added to make the volume to 1000 parts by weight to obtain a mixture C3;

[0145] (4) Pasteurization: Heat the mixture C3 to 73-75°C and keep it warm for 25 min;

[0146] (5) Homogenization and cooling: homogenize the sterilized mixture C3 at a homogenization parameter of 160 Bar, and cool to below 5° C. after homogenization;

[0147] (6) Aging (maturation): pump the material obtained in (5) to an aging tank, start stirring, and age at 2-5°C for 5 h;

[0148] (7) Continuous freezing: The aged material is pumped to the freezer for continuous freezing. After freezing, the material temperature is maintained at -3°C to -6°C;

[0149] (8) Injection and demolding: The frozen material is injected into the mold, and then the mold passes through a -40°C saline solution to quickly harden the material in the mold. The mold passes through a 35°C to 40°C warm saline solution to remove the mold;

[0150] (9) Hardening, packaging, and refrigeration: The semi-finished product obtained in (8) is rapidly hardened through a -20°C freezing tunnel, then packaged, and finally stored in a -25°C cold storage room.

[0151] (10) Finished product inspection: The finished product was inspected according to the steps described in the “Product taste evaluation test method”. The specific test results are shown in Table 3.

[0152] Example 4

[0153] The ratio of each raw material in this embodiment is based on 1000 parts of the total weight of the ice cream, and the formula is as follows:

[0154] 90 parts of whole milk powder, 20 parts of yeast protein, 25 parts of isolated soy protein, 80 parts of white sugar, 20 parts of light cream, 70 parts of polydextrose, 4 parts of ice cream compound stabilizer, 1.3 parts of food flavor, and water to make up the balance.

[0155] A method for preparing ice cream comprises the following steps:

[0156] (1) heating the batching water of 5 times the amount of whole milk powder to 55-60° C., slowly adding the whole milk powder, and keeping the temperature for 25 minutes to obtain raw milk A4;

[0157] (2) heating the raw milk A4 to 70-75° C., dry-mixing the white sugar and the ice cream compound stabilizer, starting stirring, slowly adding the mixed dry powder material to the raw milk A4, and stirring at high shear for 20 min until no particles are visible to the naked eye, thereby obtaining a mixed material B4;

[0158] (3) After the obtained mixed liquid is cooled to below 65° C., yeast protein, soy protein isolate, polydextrose and cream are added in sequence, the mixed liquid is kept at 60-65° C., and sheared and stirred for 15 min until no particles are visible to the naked eye. Finally, flavoring is added and water is added to make the volume to 1000 parts by weight to obtain a mixture C4;

[0159] (4) Pasteurization: Heat the mixture C4 to 73-75°C and keep it warm for 25 min;

[0160] (5) Homogenization and cooling: homogenize the sterilized mixture C4 at a homogenization parameter of 160 Bar, and cool to below 5° C. after homogenization;

[0161] (6) Aging (maturation): pump the material obtained in (5) to an aging tank, start stirring, and age at 2-5°C for 5 h;

[0162] (7) Continuous freezing: The aged material is pumped to the freezer for continuous freezing. After freezing, the material temperature is maintained at -3°C to -6°C;

[0163] (8) Injection and demolding: The frozen material is injected into the mold, and then the mold passes through a -40°C saline solution to quickly harden the material in the mold. The mold passes through a 35°C to 40°C warm saline solution to remove the mold;

[0164] (9) Hardening, packaging, and refrigeration: The semi-finished product obtained in (8) is rapidly hardened through a -20°C freezing tunnel, then packaged, and finally stored in a -25°C cold storage room.

[0165] (10) Finished product inspection: The finished product was inspected according to the steps described in the “Product taste evaluation test method”. The specific test results are shown in Table 3.

[0166] Example 5

[0167] The ratio of each raw material in this embodiment is based on 1000 parts of the total weight of the ice cream, and the formula is as follows:

[0168] 90 parts of whole milk powder, 20 parts of yeast protein, 25 parts of soy protein isolate, 160 parts of white sugar, 40 parts of cream, 10 parts of cocoa mass, 15 parts of cocoa powder, 135 parts of yeast dietary fiber, 6 parts of ice cream compound stabilizer, 2.5 parts of food flavor, and water to make up the balance.

[0169] A method for preparing ice cream comprises the following steps:

[0170] (1) heating the batching water in an amount three times that of the whole milk powder to 55-60° C., slowly adding the whole milk powder, and keeping the temperature for 25 minutes to obtain raw milk A5;

[0171] (2) heating the raw milk A5 to 70-75° C., starting stirring, mixing the ice cream compound stabilizer and 5 times the amount of white sugar as the ice cream compound stabilizer (30 parts), and then slowly pouring the mixture into A5, stirring under high shear for 20 min until no particles are visible to the naked eye, thereby obtaining a mixed material B5;

[0172] (3) When the mixture B5 is cooled to below 65° C., the remaining white sugar (130 parts), yeast protein, soy protein isolate, yeast dietary fiber, cream, cocoa powder and cocoa liquor are slowly added in sequence, the mixture is kept at 60-65° C., and sheared and stirred for 15 minutes until no particles are visible to the naked eye. Finally, flavoring is added and water is added to make the volume to 1000 parts by weight to obtain a mixture C5;

[0173] (4) Pasteurization: Heat the mixture C5 to 73-75°C and keep it warm for 25 min;

[0174] (5) Homogenization and cooling: homogenize the sterilized mixture C5 at a homogenization parameter of 160 Bar, and cool to below 5° C. after homogenization;

[0175] (6) Aging (maturation): pump the material obtained in (5) to an aging tank, start stirring, and age at 2-5°C for 5 h;

[0176] (7) Continuous freezing: The aged material is pumped to the freezer for continuous freezing. After freezing, the material temperature is maintained at -3°C to -6°C;

[0177] (8) Injection and demolding: The frozen material is injected into the mold, and then the mold passes through a -40°C saline solution to quickly harden the material in the mold. The mold passes through a 35°C to 40°C warm saline solution to remove the mold;

[0178] (9) Hardening, packaging, and refrigeration: The semi-finished product obtained in (8) is rapidly hardened through a -20°C freezing tunnel, then packaged, and finally stored in a -25°C cold storage room.

[0179] (10) Finished product inspection: The finished product was inspected according to the steps described in the “Product taste evaluation test method”. The specific test results are shown in Table 3.

[0180] Example 6

[0181] The ratio of each raw material in this embodiment is based on 1000 parts of the total weight of the ice cream, and the formula is as follows:

[0182] 90 parts of whole milk powder, 56 parts of skim milk powder, 12 parts of concentrated milk protein, 4 parts of concentrated whey protein, 10 parts of yeast protein, 140 parts of white granulated sugar, 35 parts of light cream, 10 parts of mango puree, 25 parts of polydextrose, 85 parts of yeast dietary fiber, 6 parts of ice cream compound stabilizer, 1.8 parts of food flavoring, and water to make up the balance.

[0183] A method for preparing ice cream comprises the following steps:

[0184] (1) dry-mixing whole milk powder, skim milk powder, concentrated milk protein and concentrated whey protein, then heating the batching water in an amount three times that of the milk powder to 55-60° C., slowly adding the milk powder, and keeping the temperature for 25 minutes to obtain raw milk A6;

[0185] (2) heating the raw milk A6 to 70-75° C., stirring, mixing the ice cream compound stabilizer and 5 times white sugar (30 parts) evenly, and then slowly adding them to the raw milk A6, stirring at high shear for 20 minutes until no particles are visible to the naked eye, to obtain a mixed material B6;

[0186] (3) Cooling the mixture B6 to 60-65° C., slowly adding the remaining white sugar (110 parts), yeast protein, polydextrose, yeast dietary fiber, cream and mango puree in sequence, maintaining the mixture at 60-65° C., shearing and stirring for 15 min until no particles are visible to the naked eye, obtaining a mixture C6, and then adding water to make the volume to 1000 parts by weight of the ingredients;

[0187] (4) Pasteurization: Heat the mixture C6 to 73-75°C and keep it warm for 25 min;

[0188] (5) Homogenization and cooling: homogenize the sterilized mixture C6 at a homogenization parameter of 160 Bar, and cool to below 5° C. after homogenization;

[0189] (6) Aging (maturation): pump the material obtained in (5) to an aging tank, start stirring, and age at 2-5°C for 5 h;

[0190] (7) Continuous freezing: The aged material is pumped to the freezer for continuous freezing. After freezing, the material temperature is maintained at -3°C to -6°C;

[0191] (8) Injection and demolding: The frozen material is injected into the mold, and then the mold passes through a -40°C saline solution to quickly harden the material in the mold, and then the mold passes through a warm saline solution to remove the mold;

[0192] (9) Hardening, packaging, and refrigeration: The semi-finished product obtained in (8) is rapidly hardened through a -20°C freezing tunnel, then packaged, and finally stored in a -25°C cold storage room.

[0193] (10) Finished product inspection: The finished product was inspected according to the steps described in the “Product taste evaluation test method”. The specific test results are shown in Table 3.

[0194] Example 7

[0195] The ratio of each raw material in this embodiment is based on 1000 parts of the total weight of the ice cream, and the formula is as follows:

[0196] 120 parts of whole milk powder, 45 parts of skim milk powder, 10 parts of yeast protein, 10 parts of soy protein isolate, 100 parts of white granulated sugar, 20 parts of fructose syrup, 20 parts of maltose syrup, 35 parts of light cream, 10 parts of concentrated mulberry juice, 50 parts of polydextrose, 35 parts of yeast dietary fiber, 0.3 parts of sodium citrate, 0.42 parts of citric acid monohydrate, 5 parts of ice cream compound stabilizer, 1.5 parts of food flavoring, and water to make up the balance.

[0197] A method for preparing ice cream comprises the following steps:

[0198] (1) whole milk powder and skim milk powder were mixed, and then the batching water, which was three times the amount of the milk powder, was heated to 55-60° C., the milk powder was slowly added, and the mixture was kept warm for 25 minutes to obtain raw milk A7;

[0199] (2) The raw milk A7 is heated to 70-75° C. and stirred. The ice cream compound stabilizer and 5 times the amount of white sugar (25 parts) are evenly mixed and then slowly added to the raw milk A7. The mixture is stirred at high shear for 20 minutes until no particles are visible to the naked eye, thereby obtaining a mixed material B7.

[0200] (3) Cooling the mixture B7 to 60-65° C., slowly adding the remaining white sugar (75 parts), yeast protein, yeast dietary fiber, cream, fructose syrup, polydextrose, maltose syrup and sodium citrate in sequence, and finally adding concentrated mulberry juice, maintaining the mixture at 60-65° C., shearing and stirring for 15 minutes until no particles are visible to the naked eye, and obtaining a mixture C7;

[0201] (4) Acid adjustment: prepare a 10% solution of citric acid monohydrate, slowly add it to the mixture C7 until the pH is 4.3, finally add the flavor and add water to make the volume to 1000 parts by weight, to obtain a mixture D7;

[0202] (5) Pasteurization: Heat the mixture D7 to 73-75°C and keep it warm for 25 min;

[0203] (6) Homogenization and cooling: homogenize the sterilized mixture D7 at a homogenization parameter of 160 Bar, and cool to below 5° C. after homogenization;

[0204] (7) Aging (maturing): pump the material obtained in (6) to an aging tank, start stirring, and age at 2-5°C for 5 h;

[0205] (8) Continuous freezing: The aged material is pumped to the freezer for continuous freezing. After freezing, the material temperature is maintained at -3°C to -6°C;

[0206] (9) Injection and demolding: The frozen material is injected into the mold, and then the mold passes through a -40°C saline solution to quickly harden the material in the mold, and then the mold passes through a warm saline solution to remove the mold;

[0207] (10) Hardening, packaging, and refrigeration: The semi-finished product obtained in (9) is rapidly hardened through a -20°C freezing tunnel, then packaged, and finally stored in a -25°C cold storage room.

[0208] (11) Finished product inspection: The finished product was inspected according to the steps described in the “Product taste evaluation test method”. The specific test results are shown in Table 3.

[0209] Comparative Example 1

[0210] The ratio of each raw material in this comparative example is based on 1000 parts of the total weight of the ice cream, and the formula is as follows:

[0211] 60 parts of whole milk powder, 20 parts of concentrated milk protein, 10 parts of concentrated whey protein, 25 parts of isolated soy protein, 80 parts of white sugar, 20 parts of light cream, 70 parts of polydextrose, 4 parts of ice cream compound stabilizer, 0.6 parts of food flavor, and water to make up the balance.

[0212] A method for preparing ice cream comprises the following steps:

[0213] (1) whole milk powder, concentrated milk protein and concentrated whey protein were mixed, and then the batching water, which was three times the amount of the milk raw material, was heated to 55-60° C., and the milk raw material was slowly added, and the mixture was kept warm and hydrated for 25 minutes to obtain raw milk A8;

[0214] (2) The raw milk A8 is heated to 70-75° C., and then the white sugar and the ice cream compound stabilizer are dry-mixed, stirring is started, and the mixed dry powder material is slowly added to the raw milk A8, and high shear stirring is performed for 20 minutes until no particles are visible to the naked eye, thereby obtaining a mixed material B8;

[0215] (3) After the mixed material B8 is cooled to below 65° C., soy protein isolate, polydextrose and cream are slowly added in sequence, the mixed liquid is kept at 60-65° C., and sheared and stirred for 15 min until no particles are visible to the naked eye. Finally, flavoring is added and water is added to make the volume to 1000 parts by weight to obtain a mixture C8;

[0216] (4) Pasteurization: Heat the mixture C8 to 73-75°C and keep it warm for 25 min;

[0217] (5) Homogenization and cooling: homogenize the sterilized mixture C8 at a homogenization parameter of 160 Bar, and cool to below 5° C. after homogenization;

[0218] (6) Aging (maturation): pump the material obtained in (5) to an aging tank, start stirring, and age at 2-5°C for 5 h;

[0219] (7) Continuous freezing: The aged material is pumped to the freezer for continuous freezing. After freezing, the material temperature is maintained at -3°C to -6°C;

[0220] (8) Injection and demolding: The frozen material is injected into the mold, and then the mold passes through a -40°C saline solution to quickly harden the material in the mold, and then the mold passes through a warm saline solution to remove the mold;

[0221] (9) Hardening, packaging, and refrigeration: The semi-finished product obtained in (8) is rapidly hardened through a -20°C freezing tunnel, then packaged, and finally stored in a -25°C cold storage room.

[0222] (10) Finished product inspection: The finished product was inspected according to the steps described in the “Product taste evaluation test method”. The specific test results are shown in Table 3.

[0223] Comparative Example 2

[0224] The ratio of each raw material in this comparative example is based on 1000 parts of the total weight of the ice cream, and the formula is as follows:

[0225] 60 parts of whole milk powder, 20 parts of concentrated milk protein, 10 parts of concentrated whey protein, 10 parts of isolated soy protein, 15 parts of pea protein, 80 parts of white sugar, 20 parts of light cream, 70 parts of polydextrose, 4 parts of ice cream compound stabilizer, 0.6 parts of food flavor, and make up the balance with water.

[0226] A method for preparing ice cream comprises the following steps:

[0227] (1) whole milk powder, concentrated milk protein and concentrated whey protein were mixed, and then the batching water, which was three times the amount of the milk raw material, was heated to 55-60° C., and the milk raw material was slowly added, and the mixture was kept warm and hydrated for 25 minutes to obtain raw milk A9;

[0228] (2) The raw milk A9 is heated to 70-75° C., and then the white sugar and the compound stabilizer are dry-mixed. The stirring is started, and the mixed dry powder material is slowly added to the raw milk A9. The mixture is stirred at high shear for 20 minutes until no particles are visible to the naked eye, thereby obtaining a mixed material B9;

[0229] (3) After the mixed material B9 is cooled to below 65° C., soy protein isolate, pea protein, polydextrose and cream are slowly added in sequence, the mixed liquid is kept at 60-65° C., and sheared and stirred for 15 minutes until no particles are visible to the naked eye. Finally, flavoring is added and water is added to make the volume to 1000 parts by weight to obtain a mixture C9;

[0230] (4) Pasteurization: Heat the mixture C9 to 73-75°C and keep it warm for 25 min;

[0231] (5) Homogenization and cooling: homogenize the sterilized mixture C9 at a homogenization parameter of 160 Bar, and cool to below 5° C. after homogenization;

[0232] (6) Aging (maturation): pump the material obtained in (5) to an aging tank, start stirring, and age at 2-5°C for 5 h;

[0233] (7) Continuous freezing: The aged material is pumped to the freezer for continuous freezing. After freezing, the material temperature is maintained at -3°C to -6°C;

[0234] (8) Injection and demolding: The frozen material is injected into the mold, and then the mold passes through a -40°C saline solution to quickly harden the material in the mold, and then the mold passes through a warm saline solution to remove the mold;

[0235] (9) Hardening, packaging, and refrigeration: The semi-finished product obtained in (8) is rapidly hardened through a -20°C freezing tunnel, then packaged, and finally stored in a -25°C cold storage room.

[0236] (10) Finished product inspection: The finished product was inspected according to the steps described in the “Product taste evaluation test method”. The specific test results are shown in Table 3.

[0237] Application Example 1

[0238] Product taste test method:

[0239] 15 professional testers were selected to taste the ice creams of Examples 1 to 7 and Comparative Examples 1 to 2. The sensory content included smell, flavor, appearance and mouthfeel. The evaluation criteria are shown in Table 2, and the evaluation results are shown in Table 3.

[0240] Table 2 Sensory evaluation criteria for ice cream

[0241]

[0242] Table 3 Sensory evaluation results of ice cream obtained in Examples and Comparative Examples

[0243]

[0244]

[0245] Table 4 Protein and dietary fiber content in ice cream obtained in Examples and Comparative Examples

[0246] sample Protein content, % Dietary fiber content, % Example 1 6.13 6.23 Example 2 6.23 6.12 Example 3 6.16 6.22 Example 4 6.21 6.26 Example 5 6.32 6.20 Example 6 6.17 6.15 Example 7 6.18 6.27 Comparative Example 1 6.23 6.22 Comparative Example 2 6.19 6.14

[0247] As can be seen from Table 3, the combination of milk protein, yeast protein and / or plant protein in Examples 1-7 can obtain high-protein ice cream with good flavor and acceptable texture. The introduction of yeast protein will not bring unacceptable adverse effects on the flavor of ice cream, so yeast protein can be used to replace part of the milk protein to achieve cost savings. At the same time, the ice cream obtained by using milk protein and plant protein alone has a heavy beany and bitter taste. The combination of yeast protein and other components can improve the beany and bitter taste to a certain extent, and make the taste more delicate. As can be seen from Table 4, the protein content obtained by the present invention is ≥6.0%, and the total dietary fiber content is ≥6.0%.

[0248] Although the above describes the specific implementation methods of the present invention, it does not limit the scope of protection of the present invention. Based on the technical solution of the present invention, various modifications or variations that can be made by those skilled in the art without creative work are still within the scope of protection of the present invention.

Claims

1. An ice cream, characterized in that: In parts by weight, the raw materials of the ice cream include 90 to 240 parts of milk raw materials, 1 to 20 parts of yeast protein, 70 to 135 parts of dietary fiber, 4 to 10 parts of ice cream compound stabilizer, 20 to 40 parts of fat and 80 to 160 parts of sweetener.

2. The ice cream according to claim 1, wherein In parts by weight, the ice cream contains 150 to 240 parts of milk raw materials; preferably, the ice cream contains 180 to 240 parts of milk raw materials; And / or, the ice cream contains 2 to 12 parts of yeast protein; preferably, the ice cream contains 4 to 10 parts of yeast protein; more preferably, the ice cream contains 4 to 8 parts of yeast protein; And / or, the ice cream contains 70 to 100 portions of dietary fiber; And / or, the ice cream contains 4 to 6 parts of ice cream compound stabilizer; preferably, the ice cream contains 4 to 5 parts of ice cream compound stabilizer; And / or, the ice cream contains 20 to 35 parts of fat; preferably, the ice cream contains 20 to 30 parts of fat; And / or, the ice cream contains 80 to 140 parts of sweetener; preferably, the ice cream contains 80 to 120 parts of sweetener.

3. The ice cream according to claim 1 or 2, wherein The milk raw material contains milk powder and / or protein powder; Preferably, the milk powder contains one or more of whole milk powder, skimmed milk powder, semi-skimmed milk powder and reconstituted milk powder; And / or, preferably, the protein powder contains whey protein powder and / or milk protein powder.

4. The ice cream according to any one of claims 1 to 3, wherein The dietary fiber contains one or more of yeast dietary fiber, polydextrose, citrus fiber, soybean polysaccharide and inulin; Preferably, the dietary fiber contains yeast dietary fiber and / or polydextrose.

5. The ice cream according to any one of claims 1 to 4, wherein The oil contains one or more of the following: light cream, anhydrous butter, fresh cream, vegetable oil and non-dairy creamer; Preferably, the fat contains cream.

6. The ice cream according to any one of claims 1 to 5, wherein The ice cream compound stabilizer contains an emulsifier and a thickener; Preferably, the ice cream compound stabilizer contains xanthan gum, sodium carboxymethyl cellulose, glyceryl monostearate and guar gum.

7. The ice cream according to any one of claims 1 to 6, wherein The sweetener contains one or more of glucose, fructose, sucrose, sucralose, maltose, white sugar, starch sugar, lactose, stevioside, aspartame, AK sugar, saccharin sodium, D-mannitol, saccharin, licorice, sorbitol, xylitol, sodium cyclamate, maltitol, acesulfame potassium, disodium glycyrrhizinate, tripotassium and trisodium glycyrrhizinate, honey, high fructose corn syrup, maltose syrup, erythritol and trehalose.

8. The ice cream according to any one of claims 1 to 7, wherein The ice cream includes flavoring; Preferably, the ice cream comprises greater than 0 and less than or equal to 2.5 parts of flavors by weight; More preferably, the ice cream comprises 0.5 to 2 parts of flavors by weight.

9. The ice cream according to any one of claims 1 to 8, wherein The ice cream includes vegetable protein; Preferably, the ice cream comprises greater than 0 and less than or equal to 25 parts of vegetable protein by weight; More preferably, the ice cream comprises 15 to 25 parts of vegetable protein by weight; Further preferably, the plant protein contains one or more of soy protein, soy protein isolate, pea protein and rice protein; More preferably, the vegetable protein contains isolated soy protein.

10. The ice cream according to any one of claims 1 to 9, wherein The ice cream includes an acidity regulator; Preferably, the ice cream comprises greater than 0 and less than or equal to 2 parts of acidity regulator by weight; More preferably, the acidity regulator contains one or more of phosphoric acid, citric acid, malic acid, lactic acid and their salts; More preferably, the acidity regulator contains citric acid and / or sodium citrate.

11. The ice cream according to any one of claims 1 to 10, wherein The protein content of the milk raw material is above 2.2%; and / or, the total protein content of the milk raw material and yeast protein is above 6%; And / or, the total protein content of the three protein raw materials, namely, milk raw material, yeast protein and plant protein, is above 6%.

12. The ice cream according to any one of claims 1 to 11, wherein The raw material composition also includes substances that increase the characteristic flavor and taste of the product; Preferably, the substance that increases the characteristic flavor and taste of the product is 9 to 25 parts by weight; Preferably, the substance for increasing the characteristic flavor and taste of the product contains one or more of cocoa powder, cocoa liquor, chocolate, fruit and vegetable juice, fruit and vegetable powder, nut butter and cereal powder.

13. A method for preparing the ice cream according to any one of claims 1 to 12, characterized in that: The preparation method comprises the following steps: (1) adding water to mix milk raw materials, yeast protein, dietary fiber, ice cream compound stabilizer, oil and sweetener; (2) sterilizing the mixture obtained in step (1); and (3) The sterilized solution is sequentially subjected to homogenization cooling, aging, freezing, injection molding, demoulding and hardening to obtain the ice cream.

14. The preparation method according to claim 13, wherein: In step (1), water is first heated, and then milk raw materials are added for hydration to obtain raw milk A; then the ice cream compound stabilizer and part of the sweetener are mixed, water is added, and high shear mixing is performed to obtain a mixed material B; finally, the raw milk A and the mixed material B are mixed, heated, yeast protein, dietary fiber, oil and the remaining sweetener are added, high shear mixing is performed, and then flavors are added to obtain a mixture C; Preferably, the ice cream compound stabilizer and part of the sweetener are first mixed and then added to water, the weight of the water being 6 to 8 times the total weight of the ice cream compound stabilizer and part of the sweetener; more preferably, the water is heated to 65 to 80° C. and / or sheared and dispersed for 15 to 20 minutes; And / or, preferably, the mass ratio of the sweetener added to the mixture B to the sweetener added to the mixture C is 3:9-13; And / or, preferably, the raw milk A and the mixed material B are mixed and then heated to 60-65°C.

15. The preparation method according to claim 13, wherein: In step (1), water is first heated, and then milk raw materials are added to hydrate to obtain raw milk A; then raw milk A is heated and heated, and ice cream compound stabilizer and sweetener are added to raw milk A, and mixed by high shear to obtain mixed material B; finally, mixed material B is cooled, yeast protein, dietary fiber and fat are added, and then flavor is added after high shear mixing; or, water is first heated, and then milk raw materials are added to hydrate to obtain raw milk A; then raw milk A is heated and heated, and ice cream compound stabilizer and part of sweetener are added to raw milk A, and then mixed by high shear to obtain mixed material B; finally, mixed material B is cooled, yeast protein, dietary fiber, fat and remaining sweetener are added, and then mixed by high shear to obtain mixed material B; preferably, the mass ratio of sweetener added to mixed material B to sweetener added to mixed material C is 3:9-13; Preferably, the raw milk A is heated to 70-75° C., and then the mixed ice cream compound stabilizer and sweetener are added, and sheared and dispersed for 15-20 minutes; More preferably, the mixed material B is cooled to 60-65° C., yeast protein, dietary fiber and oil or yeast protein, dietary fiber, oil and sweetener are added, high shear mixing is performed, preferably shear dispersion is performed for 5-25 minutes, and then flavors are added.

16. The preparation method according to claim 14 or 15, wherein: During the preparation of raw milk A, water is first heated to 55-60°C, and then added to the raw milk for hydration; preferably, the hydration time is 20-25 minutes; more preferably, the weight ratio of water to raw milk is (2-12):

1.

17. The method for preparing ice cream according to any one of claims 13 to 16, wherein: The ice cream raw material contains plant protein, and the plant protein and yeast protein are added together; And / or, the ice cream raw materials contain a substance that increases the characteristic flavor and taste of the product, and the substance that increases the characteristic flavor and taste of the product is added together with the yeast protein.

18. The method for preparing ice cream according to any one of claims 14 to 17, wherein: Step (1) further includes adding an acidity regulator before adding the flavor to adjust the solution to acidity, preferably, the pH is adjusted to 4-5; more preferably, the pH is adjusted to 4.1-4.

3.

19. The method for preparing ice cream according to any one of claims 13 to 18, wherein: In step (2), the sterilization temperature is 73-75°C, and / or the sterilization time is 25-30 min; and / or, in step (3), the homogenization pressure is 140 to 200 bar; and / or after homogenization, the mixture is cooled to below 5° C.; And / or, in step (3), the aging temperature is 2 to 5°C and the aging time is 4 to 6 hours; And / or, in step (3), the freezing temperature is -3°C to -6°C; And / or, in step (3), the curing temperature is below -20°C.

20. An ice cream, characterized in that: The ice cream is prepared by the method for preparing ice cream according to any one of claims 13 to 19.

21. The ice cream according to any one of claims 1 to 12 or claim 20, wherein The ice cream has a protein content of ≥6.0% and a total dietary fiber content of ≥6.0%.

Images