Ice cream and preparation method thereof
By adding sauce-flavored liquor to the ice cream material of plant-based ice cream, the problems of poor taste and lack of taste of plant-based ice cream are solved, and a higher expansion rate, lower hardness and a more delicate taste are achieved.
CN119655352APending Publication Date: 2025-03-21INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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Patent Information
- Application Number
- CN202411608801.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-12
- Publication Date
- 2025-03-21
AI Technical Summary
Technical Problem
The existing plant-based ice cream has poor taste and lacks taste, and the richness of the product needs to be expanded.
Method used
By adding soybean flavor liquor to the ice cream liquid, adjust the ratio of soy protein granules and additives to improve the expansion rate and taste of the ice cream.
Benefits of technology
It improves the expansion rate and delicate taste of ice cream, reduces hardness, enriches flavor, and reduces costs.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention provides ice cream and a preparation method thereof. The preparation method comprises the following steps: heating soybean protein isolate serving as a raw material at 70-95 DEG C for 15-40 minutes, treating the soybean protein isolate with 0.2%-0.5% glutamine transaminase to obtain soybean protein particles, mixing the soybean protein particles with an oil phase, Maotai-flavor liquor, an additive and deionized water, shearing and sterilizing to obtain ice cream feed liquid, homogenizing the feed liquid at high pressure, aging, freezing and stirring to obtain the soybean protein ice cream. And packaging into a packaging box, and hardening to obtain the finished ice cream. It is found that the expansion rate of the plant-based ice cream can be improved, the hardness of the plant-based ice cream can be reduced, the taste is enriched, the cost is reduced, the prepared plant-based ice cream has a finer taste, and the ice cream and the preparation method thereof have important commercial value in the field of ice cream development, especially plant-based ice cream development.
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