High-protein, low-fat and low-sugar ice cream as well as preparation method and application thereof

Abstract

The invention provides high-protein, low-fat and low-sugar ice cream as well as a preparation method and application thereof, and belongs to the technical field of food processing. The ice cream disclosed by the invention is prepared from the following raw materials in parts by weight: 20 to 40 parts of soybean protein isolate, 0.5 to 2.5 parts of vegetable oil, 3 to 10 parts of soybean dietary fiber, 2 to 10 parts of fructo-oligosaccharide, 3 to 10 parts of soybean oligosaccharide, 1 to 8 parts of resistant dextrin, 0.2 to 1.5 parts of L-arabinose, 0.2 to 1 part of vitamin B complex, 0.05 to 0.5 part of mulberry leaf extract and 2 to 10 parts of eggs. The prepared ice cream is high in protein, low in fat and low in carbon water, still keeps good stability under the condition that a stabilizer and an emulsifier are not added, keeps the taste and flavor of the ice cream, and is suitable for diabetics to eat.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a high-protein, low-fat, low-sugar ice cream and a preparation method and application thereof. Background Art

[0002] Diabetes is a chronic metabolic disease that not only affects people with diabetes but also reduces their quality of life. Strict dietary control and frequent blood sugar monitoring are essential. The core of dietary management for diabetic patients is to control blood sugar fluctuations, maintain a healthy weight, and ensure energy and nutritional balance. Besides the food they consume at their three meals a day, people with diabetes often avoid foods like ice cream. While research and technological exploration into developing specialized ice cream for diabetic patients has been conducted, many shortcomings remain. Most ice cream products currently on the market are high in sugar, calories, and fat. Consumption can rapidly raise blood sugar levels, leading to weight gain and affecting insulin sensitivity, making them unsuitable for people with diabetes. Currently, there are some commercially available sugar-free ice creams, most of which use sugar alcohol sweeteners to reduce the sugar content. However, excessive intake of sugar alcohols can cause gastrointestinal discomfort.

[0003] The primary purpose of fat in ice cream is to provide it with a rich taste and delicate texture. Currently, the fat content in regular ice cream ranges from 5-10%, while some high-end ice creams can reach over 14%. The fat in traditional ice cream products comes from milk fat, egg fat, and vegetable oils, and is high in saturated fatty acids. Consumption of saturated fatty acids can cause cardiovascular disease, promote obesity, and increase liver stress. To ensure ice cream's resistance to melting at high temperatures, existing technologies often use palm oil or hydrogenated soybean oil, which are high in saturated fatty acids. However, existing fat replacement technologies often struggle to balance the low-fat requirement with the desired texture and shape retention. Furthermore, diabetics often experience abnormalities in protein metabolism, and the low protein content of traditional ice cream makes it difficult to meet their nutritional needs. Developing a diabetic-specific ice cream that strictly controls sugar content, effectively reduces fat content, and maintains both taste and nutritional value has become a pressing technical challenge. Summary of the Invention

[0004] In view of this, the purpose of the present invention is to provide a high-protein, low-fat, low-sugar ice cream and its preparation method and application. The ice cream is high in protein, low in fat and low in carbohydrates, maintains good stability without adding stabilizers and emulsifiers, and maintains the taste and flavor of ice cream, and is suitable for consumption by diabetic patients.

[0005] In order to solve the above technical problems, the present invention provides the following technical solutions:

[0006] The invention provides a high-protein, low-fat and low-sugar ice cream. The ice cream comprises the following raw materials in parts by weight: 20-40 parts of soy protein isolate, 0.5-2.5 parts of vegetable oil, 3-10 parts of soy dietary fiber, 2-10 parts of oligofructose, 3-10 parts of soy oligosaccharides, 1-8 parts of resistant dextrin, 0.2-1.5 parts of L-arabinose, 0.2-1 part of complex vitamin B, 0.05-0.5 part of mulberry leaf extract and 2-10 parts of eggs.

[0007] Preferably, the preparation of the soy protein isolate powder and soy dietary fiber comprises the following steps: mixing soybean meal with organic alcohol for extraction and solid-liquid separation; then mixing the separated dregs with water for extraction, centrifuging, collecting the centrifuge liquid and the precipitate, and drying them separately, wherein the dried centrifuge liquid is the soy protein isolate and the dried precipitate is the soy dietary fiber.

[0008] Preferably, the nitrogen solubility index of the soy protein isolate is greater than 95%, the water holding capacity is greater than 5g water / g protein, and the sodium content is less than 500mg / 100g protein; the mesh size of the soy dietary fiber is 70-90 mesh, and the water absorption rate is 1:15-19g / g; the sucrose content in the soy oligosaccharide is less than 20%; the degree of polymerization of the resistant dextrin is 10-20, and the water holding capacity is 4-6mL / g.

[0009] Preferably, the vegetable oil includes one or more of olive oil, corn oil, linseed oil, walnut oil, camellia oil, EPA, and DHA.

[0010] The invention provides a method for preparing the high-protein, low-fat, low-sugar ice cream, comprising the following steps: pre-mixing raw materials weighed in parts by weight, sterilizing, homogenizing, cooling, aging, freezing, filling and forming, and hardening.

[0011] Preferably, the mixing speed is 10-45 Hz; the sterilization includes pasteurization or ultra-high temperature instantaneous sterilization; the homogenization adopts ultra-high pressure micro-jet technology, the homogenization pressure is ≥100 MPa, and the homogenization temperature is 30-50°C.

[0012] Preferably, the cooling temperature is 10-25°C.

[0013] Preferably, the aging temperature is 1-8° C. and the aging time is 2-8 h.

[0014] Preferably, the freezing is performed at a stirring speed of 700-1000 rpm, a time of 15-40 min, and a temperature of -1 to -4°C.

[0015] The present invention provides the use of the high-protein, low-fat, low-sugar ice cream in preparing products suitable for diabetic patients.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] The invention discloses a high-protein, low-fat, low-sugar ice cream. The invention adopts a natural low-sugar sweetener and a high-fiber component, thereby reducing the sugar content of the ice cream while maintaining the taste and flavor of the ice cream. At the same time, soy protein isolate prepared by a special process completely replaces the colloid, maintains the emulsification of the oil phase and the water phase in the liquid system, and maintains the stability of the liquid system. The soy protein isolate is combined with the soy dietary fiber in the formula, and can ensure the uniformity and stability of the water phase and the oil phase system without adding an emulsifier and a stabilizer, so that the prepared ice cream has good stability and the protein content is increased.

[0018] Furthermore, the ice cream prepared by the present invention can also use vegetable oil with a high content of unsaturated fatty acids (linoleic acid and linolenic acid) on the basis of ensuring that the ice cream has good taste and stability, thereby reducing the saturated fatty acid content of the ice cream, further reducing the risk of saturated fatty acids harming diabetic patients, lowering the level of low-density lipoprotein cholesterol in the blood, and reducing the incidence of three highs; at the same time, the unsaturated fatty acids in the prepared ice cream can participate in the formation of cell membranes, help insulin better bind to cell surface receptors, increase cell sensitivity to insulin, and effectively control blood sugar levels. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is the slurry state before heating.

[0020] Figure 2 It is in the slurry state after heating.

[0021] Figure 3 This is the slurry state before centrifugation.

[0022] Figure 4 It is the slurry state after centrifugation.

[0023] Figure 5 It is the slurry state before freezing.

[0024] Figure 6 It is in the slurry state after freezing.

[0025] Figure 7 It is in the slurry state after being frozen and thawed. DETAILED DESCRIPTION

[0026] The invention provides a high-protein, low-fat, low-sugar ice cream, which is characterized by comprising the following raw materials in parts by weight: 20-40 parts of soy protein isolate, 0.5-2.5 parts of vegetable oil, 3-10 parts of soy dietary fiber, 2-10 parts of oligofructose, 3-10 parts of soy oligosaccharides, 1-8 parts of resistant dextrin, 0.2-1.5 parts of L-arabinose, 0.2-1 parts of B complex vitamins, 0.05-0.5 parts of mulberry leaf extract and 2-10 parts of eggs; preferably, the ice cream comprises the following raw materials in parts by weight: 25-35 parts of soy protein isolate, 0.8-2.0 parts of vegetable oil, 5-8 parts of soy dietary fiber, 4-8 parts of oligofructose, 5-8 parts of soy oligosaccharides, 2-6 parts of resistant dextrin, 0.4-1.0 parts of L-arabinose, 0.4-0.9 parts of B complex vitamins, 0.08-0.4 parts of mulberry leaf extract and 3-8 parts of eggs. Unless otherwise specified, the raw materials described in the present invention are purchased from commercially available products well known in the art. The formula of the present invention does not contain stabilizers or emulsifiers, and the quality of the ice cream produced can completely replace the taste and physical and chemical properties of ice cream produced with stabilizers and emulsifiers. The product has excellent stability and an overrun of over 90%.

[0027] In the present invention, the preparation of the soy protein isolate and soy dietary fiber includes the following steps: mixing soybean meal with an organic alcohol for extraction and solid-liquid separation; then mixing the separated soybean dregs with water for extraction, centrifuging, collecting the centrifuge and precipitate, and drying them separately. The dried centrifuge is the soy protein isolate, and the dried precipitate is the soy dietary fiber. The soy protein isolate of the present invention has good solubility, contains β-conglycinin and glycinin in its molecular structure, has excellent amphiphilicity, and under appropriate concentration conditions, can completely or partially replace colloids, maintain the emulsification of the oil phase and the water phase in the liquid system, maintain the stability of the liquid system, and, combined with the soy dietary fiber in the formula, can ensure the uniformity and stability of the water phase and the oil phase system without adding emulsifiers and stabilizers, so that the prepared ice cream has good stability.

[0028] In the present invention, the soy protein isolate has a protein content of >90.0% and a reasonable amino acid composition, making it a high-quality plant protein source. It also has an extremely low carbohydrate content and contains virtually no starch or other components that can cause rapid increases in blood sugar. The soy protein isolate forms a network structure in the food system, encapsulating carbohydrate molecules and slowing their contact with digestive enzymes. This reduces the rate of carbohydrate hydrolysis and glucose release, helping to maintain stable insulin levels.

[0029] In the present invention, the soy fiber is primarily composed of insoluble fiber and soluble fiber, with a total fiber content exceeding 70%. It contains virtually no carbohydrates directly absorbed by the human body and has a low energy density. The soluble fiber in soy fiber absorbs water and swells in the intestines to form a gel, hindering the contact between amylase and starch, slowing the hydrolysis of starch and significantly lowering blood sugar levels. Soy fiber can also be fermented by intestinal flora to produce short-chain fatty acids, which promote insulin sensitivity.

[0030] In the present invention, the resistant dextrin is an oligosaccharide mixture formed by enzymatic hydrolysis and heat treatment of starch, contains α-1.4 and α-1,6 glycosidic bonds, is highly water-soluble, and forms a low-viscosity solution after dissolving in water, which can wrap starch granules and hinder starch degradation. At the same time, after entering the large intestine, the resistant dextrin is fermented by the flora to produce propionic acid and other fatty acids, which can inhibit liver gluconeogenesis, enhance insulin sensitivity, and improve blood sugar regulation.

[0031] In the present invention, the soy dietary fiber and oligofructose are hardly broken down by digestive enzymes in the human stomach and small intestine, and are only fermented by bacteria in the large intestine to replace part of the refined sugar or starch, thereby directly reducing the content of rapidly absorbed carbohydrates in food. The fermentation product butyric acid can act on intestinal cells, promote GLP-1 secretion, enhance insulin response, and improve blood sugar regulation.

[0032] In the present invention, L-arabinose competitively binds to the active site of intestinal sucrase (α-glucosidase), reducing the catalytic efficiency of sucrase and thus lowering peak insulin secretion. L-arabinose can be absorbed by the intestine into the liver, where it inhibits the activity of phosphoenolpyruvate carboxykinase, reducing endogenous glucose production.

[0033] In the present invention, the mulberry leaf extract is a functional ingredient with medicinal and edible properties, in which substances such as flavonoids and polysaccharides have a synergistic sugar control mechanism. 1-Deoxynojirimycin (DNJ) in mulberry leaves is a natural α-glucosidase inhibitor that can regulate insulin sensitivity, promote liver glycogen synthesis by inhibiting glycogen phosphorylase activity, and maintain postprandial blood sugar stability. The B vitamins can indirectly enhance the sugar control effect of low-GI foods by participating in the formation of key coenzymes in sugar metabolism, optimizing energy metabolism efficiency, and improving insulin sensitivity. They work synergistically with dietary fiber and plant active ingredients, and are promoting the upgrade of low-GI foods from simple sugar control to full-chain sugar metabolism management, which is suitable for diabetes prevention, weight management, and the precise nutritional needs of people with metabolic syndrome.

[0034] In the present invention, the soy protein isolate has a nitrogen solubility index greater than 95%, a water holding capacity greater than 5g water / g protein, and a sodium content less than 500mg / 100g protein. The soy protein isolate has a high nitrogen solubility index and water holding capacity, good stability in liquids, and a low sodium content, making it more suitable for use by diabetics. The soy dietary fiber has a mesh size of 70-90 mesh, preferably 78-88 mesh, more preferably 79-87 mesh, 80-85 mesh, or 81-82 mesh. The soy dietary fiber has a water absorption rate of 1:15-19g / g, preferably 1:16-18g / g, more preferably 1:17g / g. The mesh size of the soy dietary fiber has a relatively large impact on the water absorption rate of the soy dietary fiber. Soy dietary fiber with a high mesh size has a small specific surface area, a small contact surface with water, and a low water absorption rate. Soy dietary fiber with a small mesh size destroys the fiber molecular chains during crushing, affecting the molecular physical structure, resulting in a reduced degree of polymerization of the soy dietary fiber and decreased stability. The sucrose content in the soy oligosaccharide is less than 20%. The resistant dextrin has a polymerization degree of 10-20 and a water holding capacity of 4-6 mL / g. The content of L-arabinose is greater than 99%.

[0035] In the present invention, the vegetable oil includes one or more of olive oil, corn oil, linseed oil, walnut oil, camellia oil, EPA, and DHA, preferably one or more of olive oil, corn oil, linseed oil, walnut oil, EPA, and DHA, and more preferably olive oil, corn oil, linseed oil, EPA, and DHA. The vegetable oil used in the present invention has a high content of unsaturated fatty acids (linoleic acid and linolenic acid), which can reduce the risk of saturated fatty acids harming diabetics, lower low-density lipoprotein cholesterol levels in the blood, increase high-density lipoprotein cholesterol, reduce cholesterol deposition on blood vessel walls, and reduce the incidence of three highs; at the same time, unsaturated fatty acids can participate in cell membrane formation, help insulin better bind to cell surface receptors, increase cell sensitivity to insulin, and effectively control blood sugar levels.

[0036] The present invention also provides a method for preparing the high-protein, low-fat, low-sugar ice cream, comprising the following steps: premixing raw materials weighed in parts by weight, sterilizing, homogenizing, cooling, aging, freezing, filling and molding, hardening, and packaging.

[0037] In the present invention, the mixing and stirring speed is 10-45Hz; the sterilization includes pasteurization or ultra-high temperature instantaneous sterilization, preferably ultra-high temperature instantaneous sterilization, and the conditions of the ultra-high temperature instantaneous sterilization are 125-145°C and the time is 5-15s. The ultra-high temperature instantaneous sterilization method adopted in the present invention can avoid long-term heating of protein and affect product performance. The mixing and stirring described in the present invention includes slow stirring and fast stirring; the speed of the slow stirring is preferably 11-19Hz, more preferably 15Hz; the speed of the fast stirring is preferably 35-44Hz, more preferably 40Hz. The conditions of the ultra-high temperature instantaneous sterilization described in the present invention are preferably 135°C and the time is 10s.

[0038] In the present invention, the homogenization is performed using ultra-high pressure microfluidization technology, with a homogenization pressure of ≥100 MPa, preferably 120 MPa, 150 MPa, or 200 MPa; and a homogenization temperature of 30-50°C, preferably 40°C. The purpose of using ultra-high pressure microfluidization technology in the present invention is to micronize the protein and oil, induce protein unfolding and reorganization, form an anti-aggregation interface, reduce the interfacial tension between oil and protein, and form a stable microemulsion system. The microemulsion system has a particle size of 50-100 nm. During the whipping process, the material treated with the high pressure microfluidization technology can evenly incorporate more air, forming a fine and uniform bubble structure, which helps to increase the overrun of the ice cream.

[0039] In the present invention, the cooling temperature is 10-25° C., preferably 13-23° C., and more preferably 15-20° C. The purpose of the cooling process of the present invention is to lower the temperature of the liquid, create suitable conditions for the aging process, and reduce microbial reproduction.

[0040] In the present invention, the aging temperature is 1-8°C, preferably 2-6°C, and more preferably 3-4°C; the aging time is 2-8 hours, preferably 3-6 hours, and more preferably 4-5 hours. The purpose of the aging process of the present invention is to fully hydrate proteins, fats, etc., increase the viscosity and stability of the liquid, and improve the taste and texture of the ice cream.

[0041] In the present invention, the stirring speed of the freezing is 700-1000 rpm, preferably 750-950 rpm, and more preferably 800-900 rpm; the freezing time of the present invention is 15-40 minutes, preferably 20-35 minutes, and more preferably 25-30 minutes; and the freezing temperature of the present invention is -1 to -4°C, preferably -2 to -3°C. The purpose of the freezing process of the present invention is to improve the taste, texture, and overrun of ice cream.

[0042] The present invention also provides use of the high-protein, low-fat, low-sugar ice cream in preparing products suitable for diabetic patients.

[0043] In the present invention, unless otherwise specified, all components or reagents are commercially available products well known to those skilled in the art.

[0044] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions of the present invention. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0045] The sources of raw materials used in the following examples are as follows:

[0046] Soy protein isolate and soy dietary fiber were prepared according to Example 1; soybean oligosaccharides were sourced from Jiangsu Protai Biotechnology Co., Ltd.; resistant dextrin was sourced from Shandong Bailong Chuangyuan Biotechnology Co., Ltd., batch number 202501001; L-arabinose was sourced from Shandong Longli Biotechnology Co., Ltd., batch number LL2025001; oligofructose was sourced from Shandong Bailong Chuangyuan Biotechnology Co., Ltd., batch number 2024120202; vitamin B complex was sourced from Zhengzhou Ruipu Bioengineering Co., Ltd., batch number 20250115B; and mulberry leaf extract was sourced from Shaanxi Huike Plant Extraction Co., Ltd., batch number 20250100401.

[0047] Example 1

[0048] Step 1: One-time ethanol extraction

[0049] Take 100kg of low-temperature edible soybean meal (Nantong Yongyou Biotechnology Co., Ltd., product batch number 2025022102) and transport it to the raw material mixing tank via a conveyor. Add 300L of 45% ethanol (the volume mass ratio of anhydrous ethanol to water is 45L:55kg) to the raw material tank through a pipeline flowmeter. The extract temperature is 25°C. First stir it in a rapid shearing manner with a stirring speed of 40Hz. Stop stirring after 10min, let it stand for 15min, and stir the mixture in a slow stirring manner of 20Hz for another 10min. The extraction time is 35min in total. After stirring stops, the material is transported to a plate and frame extruder for solid-liquid separation. The pressure of the plate and frame extrusion is 0.9Mpa. The liquid obtained by extrusion is transported to a temporary storage tank, and the solid obtained by extrusion (soy dregs after the first ethanol extraction) is transported to the raw material mixing tank by a conveyor.

[0050] Step 2: Secondary ethanol extraction

[0051] 300L of 45% ethanol was measured using a pipeline flowmeter and transferred to the raw material mixing tank for a second extraction with the okara after the first ethanol extraction. The extraction temperature was 25°C, and the high-speed shearing rate was 40Hz for 20 minutes. After 20 minutes, the mixed liquid from the second extraction was subjected to a plate-and-frame extrusion at a pressure of 0.9 MPa. The extruded liquid was then piped to a temporary liquid storage tank containing the liquid phase from the first extraction. The extruded okara from the second extraction was then returned to the raw material mixing tank via a conveyor belt.

[0052] Step 3: Three ethanol extractions

[0053] 300 L of 45% ethanol was metered using a pipeline flowmeter into the mixing tank containing the second extraction okara raw material described in step 2 for the third extraction. The extraction temperature was 25°C, and high-speed shearing was used at 40 Hz for 15 minutes. The liquid after the 15-minute extraction was extruded and separated using a plate-frame extruder at a pressure of 0.9 MPa. The extruded liquid was then transported via a pipeline to a temporary liquid storage tank containing the first and second extraction phases. The third extraction okara was then conveyed via a conveyor belt to the water extraction tank.

[0054] Step 4: One-time water extraction

[0055] A pipeline flowmeter measures 300 kg of RO water into the water extraction tank for the first water extraction of the okara after the final ethanol extraction. The extract is maintained at 20°C and extracted using a countercurrent circulation method at a rate of 10 t / hr for 30 minutes. After 30 minutes, the countercurrent circulation ends and the extracted liquid is transferred to a centrifuge for solid-liquid separation. The centrifuge operates at 3000 rpm with a differential speed ratio of 2.8. After the first water extraction, the solids are transferred back to the water extraction tank, while the liquid phase is transferred to a temporary protein storage tank.

[0056] Step 5: Secondary water extraction

[0057] 200 kg of RO water was added to the water extraction tank containing the solids from the first water extraction. After stirring, a second water extraction was performed. The extract temperature was 20°C, and the countercurrent extraction was performed for 10 minutes at a rate of 8 t / hr. After the second water extraction, the material was transferred to a centrifuge for separation at a speed of 3000 rpm and a differential speed ratio of 3.0. After centrifugation and the second water extraction, the solids were again transferred back to the water extraction tank, and the liquid phase was transferred to a temporary protein storage tank.

[0058] Step 6: Three Water Extractions

[0059] 200 kg of RO water was added to the water extraction tank containing the solids from the second water extraction. After stirring, a third water extraction was performed at a temperature of 20°C, using a countercurrent circulation method at a rate of 10 t / hr for 30 minutes. After 30 minutes, the countercurrent circulation was completed, and the liquid from the third water extraction was transferred to a centrifuge for solid-liquid separation. The centrifuge was operated at 3000 rpm with a differential speed ratio of 2.8. After centrifugation, the solids from the third water extraction were transferred back to the water extraction tank, and the liquid phase was transferred to a temporary protein storage tank.

[0060] The liquid phases after three water extractions were mixed into a protein temporary storage tank, sterilized by UHT (130°C, 15s), and pumped to a spray drying tower by a high-pressure pump for drying to obtain soy protein isolate.

[0061] The solids after the third water extraction were subjected to low-speed shearing at 20 Hz for 15 minutes, sterilized by UHT (125° C., 15 seconds), and then sent to a drying tower for drying to obtain soybean dietary fiber.

[0062] The soy protein isolate and soy dietary fiber prepared in this example were used in the preparation of ice cream in subsequent examples.

[0063] Example 2

[0064] High-protein, low-fat, low-sugar ice cream is prepared from the following raw materials in parts by weight: 30 kg of soy protein isolate, 0.3 kg of olive oil, 0.3 kg of corn oil, 0.1 kg of linseed oil, 0.05 kg of DHA, 0.03 kg of EPA, 5 kg of soy dietary fiber, 3 kg of oligofructose, 5 kg of soy oligosaccharides, 3 kg of resistant dextrin, 1 kg of L-arabinose, 0.5 kg of B complex vitamins, 0.1 kg of mulberry leaf extract, 5 kg of eggs and 96.62 kg of drinking water.

[0065] The preparation of high protein, low fat, low sugar ice cream is as follows:

[0066] 1. Weighing of raw materials: Under aseptic conditions, weigh the raw materials in the above weight portions.

[0067] 2. Premixing: Add the weighed materials in order and mix them, dilute with water, stir quickly, and after the volume is adjusted to 150kg, stir slowly to maintain the fluidity of the liquid and prevent stratification. The speed of rapid stirring is 40Hz, and the speed of slow stirring after the volume is adjusted to 15Hz.

[0068] 3. Sterilization: The mixed materials are transported to the sterilizer through a centrifugal pump. The sterilization temperature is 135℃, the time is 15s, and the vacuum degree is -0.06Mpa.

[0069] 4. Homogenization: The sterilized liquid is transported into the ultra-high pressure jet tube by a sanitary high-pressure pump and then sent to a temporary storage tank. The homogenization temperature of the material is 40°C, the pressure of the high-pressure pump is 100MPa, and the material outlet pressure is 150MPa.

[0070] 5. Cooling: The homogenized material is pre-cooled to 20°C by plate and frame cooling.

[0071] 6. Aging: The cooled mixture is aged in an aging tank at a temperature of 4°C for 4 hours.

[0072] 7. Freezing: Observe the state of the mixed liquid after freezing. If the liquid is stringy, send the material to the ice cream machine for freezing. The freezing machine stirring speed is 800 rpm, the time is 30 minutes, and the temperature is -2℃.

[0073] 8. Filling: Fill the frozen liquid into bottles and evaluate the ice cream after forming.

[0074] Example 3

[0075] High-protein, low-fat, low-sugar ice cream is prepared from the following raw materials in parts by weight: 20 kg of soy protein isolate, 0.5 kg of olive oil, 0.5 kg of corn oil, 0.1 kg of linseed oil, 0.05 kg of DHA, 0.05 kg of EPA, 7 kg of soy dietary fiber, 5 kg of oligofructose, 8 kg of soy oligosaccharides, 5 kg of resistant dextrin, 0.5 kg of L-arabinose, 0.5 kg of B complex vitamins, 0.1 kg of mulberry leaf extract, 5 kg of eggs and 97.7 kg of drinking water.

[0076] The preparation of high-protein, low-fat, low-sugar ice cream is the same as in Example 2.

[0077] Example 4

[0078] High-protein, low-fat, low-sugar ice cream is prepared from the following raw materials in parts by weight: 30 kg of soy protein isolate, 0.3 kg of olive oil, 0.3 kg of corn oil, 0.1 kg of linseed oil, 0.05 kg of DHA, 0.03 kg of EPA, 5 kg of soy dietary fiber, 5 kg of oligofructose, 5 kg of soy oligosaccharides, 3 kg of resistant dextrin, 1 kg of L-arabinose, 0.5 kg of B complex vitamins, 0.1 kg of mulberry leaf extract, 5 kg of eggs and 94.62 kg of drinking water.

[0079] The preparation of high protein, low fat, low sugar ice cream is as follows:

[0080] 1. Weighing of raw materials: Under aseptic conditions, weigh each of the above raw materials separately.

[0081] 2. Premixing: The steps are the same as those in Example 2.

[0082] 3. Sterilization: The mixed materials are transported to the sterilizer through a centrifugal pump. The sterilization temperature is 125℃, the time is 15s, and the vacuum degree is -0.06Mpa.

[0083] 4. Homogenization: The sterilized liquid is transported into the ultra-high pressure jet tube by a sanitary high-pressure pump and then sent to a temporary storage tank. The homogenization temperature of the material is 35°C, the pressure of the high-pressure pump is 120MPa, and the material outlet pressure is 150MPa.

[0084] 5. Cooling: The steps are the same as those in Example 2.

[0085] 6. Aging: The cooled mixture is aged in an aging tank at a temperature of 2°C for 4 hours.

[0086] 7. Freezing: Observe the state of the mixed liquid after freezing. If the liquid is stringy, send the material to the ice cream machine for freezing. The freezing machine stirring speed is 900 rpm, the time is 35 minutes, and the temperature is -2℃.

[0087] 8. Filling: The steps are the same as those in Example 2.

[0088] Example 5

[0089] High-protein, low-fat, low-sugar ice cream is prepared from the following raw materials in parts by weight: 20 kg of soy protein isolate, 0.5 kg of olive oil, 0.5 kg of corn oil, 0.1 kg of linseed oil, 0.05 kg of DHA, 0.05 kg of EPA, 7 kg of soy dietary fiber, 5 kg of oligofructose, 8 kg of soy oligosaccharides, 5 kg of resistant dextrin, 0.5 kg of L-arabinose, 0.5 kg of B complex vitamins, 0.1 kg of mulberry leaf extract, 5 kg of eggs and 97.7 kg of drinking water.

[0090] The preparation of high-protein, low-fat, low-sugar ice cream is the same as in Example 4.

[0091] Example 6

[0092] High-protein, low-fat, low-sugar ice cream is prepared from the following raw materials in parts by weight: 25 kg of soy protein isolate, 0.3 kg of olive oil, 0.5 kg of corn oil, 0.3 kg of walnut oil, 0.1 kg of linseed oil, 0.05 kg of DHA, 0.05 kg of EPA, 8 kg of soy dietary fiber, 3 kg of oligofructose, 5 kg of soy oligosaccharides, 3 kg of resistant dextrin, 0.5 kg of L-arabinose, 0.3 kg of B complex vitamins, 0.1 kg of mulberry leaf extract, 4 kg of eggs and 99.8 kg of drinking water.

[0093] The preparation of high protein, low fat, low sugar ice cream is as follows:

[0094] 1. Weighing of raw materials: Under aseptic conditions, weigh the above-mentioned raw materials by weight.

[0095] 2. Premixing: Same as Example 2.

[0096] 3. Sterilization: The mixed materials are transported to the sterilizer through a centrifugal pump. The sterilization temperature is 145℃, the time is 10s, and the vacuum degree is -0.06Mpa.

[0097] 4. Homogenization: The sterilized liquid is transported into the ultra-high pressure jet tube by a sanitary high-pressure pump and then sent to a temporary storage tank. The homogenization temperature of the material is 45°C, the pressure of the high-pressure pump is 150MPa, and the material outlet pressure is 200MPa.

[0098] 5. Cooling: Same as Example 2.

[0099] 6. Aging: The cooled mixture is aged in an aging tank at a temperature of 3°C for 4 hours.

[0100] 7. Freezing: Observe the state of the mixed liquid after freezing. If the liquid is stringy, send the material to the ice cream machine for freezing. The freezing machine stirring speed is 1000 rpm, the time is 25 minutes, and the temperature is -2℃.

[0101] 8. Filling: Same as Example 2.

[0102] Example 7

[0103] High-protein, low-fat, low-sugar ice cream is prepared from the following raw materials in parts by weight: the same as in Example 6.

[0104] The preparation of high protein, low fat, low sugar ice cream is as follows:

[0105] 1. Weighing of raw materials: the steps are the same as those in Example 6.

[0106] 2. Premixing: The steps are the same as those in Example 6.

[0107] 3. Sterilization: The mixed materials are transported to the sterilizer through a centrifugal pump. The sterilization temperature is 145℃, the time is 5s, and the vacuum degree is -0.06Mpa.

[0108] 4. Homogenization: The sterilized liquid is transported into the ultra-high pressure jet tube by a sanitary high-pressure pump and then sent to a temporary storage tank. The homogenization temperature of the material is 40°C, the pressure of the high-pressure pump is 120MPa, and the material outlet pressure is 150MPa.

[0109] 5. Cooling: The homogenized material is pre-cooled to 15°C by plate and frame cooling.

[0110] 6. Aging: The cooled mixture is aged in an aging tank at a temperature of 2°C for 4 hours.

[0111] 7. Freezing: Observe the condition of the mixed liquid after aging. If the liquid is stringy, send the material to the ice cream machine for freezing. The freezing machine stirring speed is 800 rpm, the time is 20 minutes, and the temperature is -2°C.

[0112] 8. Filling: The steps are the same as those in Example 6.

[0113] Comparative Example 1

[0114] The ice cream is prepared from the following raw materials in parts by weight: 18 kg of whole milk powder, 4.5 kg of fresh eggs, 54 kg of sugar, 3 kg of cream, 19.5 kg of palm oil, 0.5 kg of xanthan gum, 0.4 kg of guar gum, 0.2 kg of Tween, and 49.9 kg of drinking water is added.

[0115] The preparation steps are as follows:

[0116] 1. Raw material processing: Filter and remove impurities from whole milk powder, dissolve the whole milk powder in 50℃ warm water first; cut the butter and palm oil into pieces and melt; soak xanthan gum, guar gum, and Tween in water for 10 minutes, then heat to 60-70℃ to make a 10% solution.

[0117] 2. Mixing: Blend all materials together to form a uniform mixed liquid, and add water to make the volume to 150kg.

[0118] 3. Sterilization: The mixed materials are transported to the sterilizer through a centrifugal pump for sterilization at a temperature of 85°C for 15 minutes.

[0119] 4. Homogenization: Send the sterilized material into Tetra Pak 250 high pressure homogenizer to homogenize the material at a pressure of 100 MPa and a temperature of 60°C.

[0120] 5. Cooling: The homogenized material is pre-cooled to 15°C by plate and frame cooling.

[0121] 6. Aging: After homogenization, the material is transported to an aging tank for aging. The aging temperature is 4°C for 12 hours.

[0122] 7. Freezing: Observe the condition of the mixed liquid after aging. If the liquid is stringy, send the material to the ice cream machine for freezing. The freezing machine stirring speed is 800 rpm, the time is 30 minutes, and the temperature is -2°C.

[0123] 8. Filling: Fill the frozen liquid into the ice cream and evaluate the taste and expansion rate of the ice cream after molding.

[0124] Comparative Example 2

[0125] The ice cream is made from the following raw materials in parts by weight: the soy protein isolate is soy protein isolate prepared by alkali dissolution and acid precipitation process, which is sourced from commercially available soy protein isolate prepared by alkali dissolution and acid precipitation process, and the rest are the same as in Example 2.

[0126] The preparation method is the same as Example 2.

[0127] Comparative Example 3

[0128] The ice cream is made from the following raw materials in parts by weight: the soybean dietary fiber is the alkali-dissolution and acid-precipitation soybean dietary fiber, which is sourced from commercially available soybean dietary fiber prepared by the alkali-dissolution and acid-precipitation process, and the rest is the same as in Example 7.

[0129] The preparation method is the same as Example 7.

[0130] Experimental Example 1

[0131] 1. The ice cream products produced in Examples 2-7 and Comparative Examples 1-3 were evaluated on taste, appearance and color.

[0132] Evaluation Methods for Taste, Appearance, and Color: ① Sensory evaluation of ice cream was conducted in a standard sensory laboratory at 25°C under natural light. ② Ten untrained potential consumers were invited to rate the ice cream's texture, ice crystals, freshness, chewiness, and overall acceptability. The scoring criteria are shown in Table 1. ③ Each ice cream sample (approximately 30g) was placed in a colorless and odorless disposable container and randomly numbered. Samples were provided at regular intervals. ④ The ice cream was thawed to approximately -10°C before tasting. Sensory evaluators were instructed to rinse their mouths with water before evaluating each sample. The results are shown in Table 2.

[0133] Table 1 Scoring indicators

[0134]

[0135]

[0136] Table 2 Evaluation results of ice cream taste, appearance and color of each group

[0137]

[0138] 2. The expansion rate, slurry viscosity after aging, melting resistance, heat denaturation resistance, shape retention, hardness, elasticity, chewiness and cohesion of the ice cream products produced in Examples 1-6 and Comparative Examples 1-3, as well as the glycemic index for diabetic patients were analyzed. The results are shown in Table 3 below.

[0139] Viscosity (rotational viscometer method) determination: ① Instrument calibration: Preheat the instrument for 30 minutes, use standard viscosity liquid, calibrate the rotor and speed to ensure measurement accuracy. ② Weigh 100g of aged slurry and place it in a constant temperature water bath for 30 minutes at 25°C to keep the sample temperature consistent with the measurement temperature. ③ Select a suitable rotor and speed according to the viscosity range of the sample, immerse the rotor vertically in the sample, and ensure that the top of the rotor is more than 20mm below the liquid surface to avoid air bubbles adhering. ④ Start the viscometer, select the set speed, and record the viscosity value after the reading stabilizes. ⑤ Repeat the measurement of the same sample 3 times and take the average value (the error should be <5%, otherwise the operation or sample uniformity needs to be checked). ⑥ Immediately clean the rotor with RO water after each measurement to prevent the slurry residue from solidifying and affecting the next measurement. Experimental instrument: Digital Rotational Viscometer LC-NDJ-8T Lichen Technology.

[0140] Overrun Determination: ① Before freezing the ice cream, measure a certain volume of aged slurry and weigh its mass M1. ② Pour the aged slurry into the ice cream freezer and freeze it. Quickly measure the same volume of ice cream as the pre-freezing mixture and weigh its mass M2. ③ Calculation: Calculate the overrun of the ice cream using the formula: Overrun = (M1 - M2) / M1.

[0141] Complete Melting Time: ① Remove ice cream samples of the same size and properties from a -18°C freezer and place them in a 35°C incubator, recording the time. ② Observe the ice cream during storage until it completely melts into a liquid state with no lumps. ③ Calculate the total time from the start of melting to complete melting.

[0142] Melt resistance test: ① Take out ice cream samples of the same size and shape from a -18℃ freezer and place them on a 2mm thick ice cream container with a 40-mesh mesh. 2 ② Place a Petri dish of appropriate size and constant weight under the sieve and weigh it, record it as M1, and incubate at 25±1°C for 75 minutes. ③ Calculate the mass of melted sample in the Petri dish, M2, and calculate the melting rate according to the formula. ④ Calculation formula: Ice cream melting rate (%) = 100 × weight of melted liquid M2 / original ice cream weight M1.

[0143] Texture Characterization: ① Ice cream texture characteristics were analyzed using a texture analyzer using a P / 0.5 probe (5 mm diameter). ② The ice cream was stored in a refrigerator for 2 days before testing. Before testing, the ice cream was removed from the refrigerator and allowed to stand at 0°C. ③ Test conditions: 5 mm / s start and return speed, 3 mm / s test speed, 15 mm penetration depth, and 10 g trigger force. ④ The texture of the ice cream was characterized by hardness, chewiness, elasticity, cohesiveness, and shape retention. Experimental instrument and equipment: Texture analyzer HD-TA15L (HORDE.ELECTRIC).

[0144] The principle of measuring the glycemic index (GI) is that after a person consumes carbohydrate-containing foods, blood sugar levels will rise over time and reach a peak, then gradually decrease. The measurement process is as follows:

[0145] ① Subject selection: Healthy adults (without metabolic diseases such as diabetes and insulin resistance), non-smokers, and no medications that affect blood sugar for two weeks during the test. ② Number of testers: >10 people. ③ Requirements: Fast for 8-12 hours the night before the test and maintain emotional stability. ④ Reference food: Glucose solution containing 20g of digestible carbohydrates. ⑤ Test food: Ice cream product containing 20g of carbohydrates. ⑥ Blood is collected from the subject on an empty stomach to measure the initial blood sugar level. ⑦ Eat the test food or reference food within 5 minutes and record the start time. ⑧ Blood is collected 30, 60, 90, and 120 minutes after the meal to measure blood sugar concentration (from fingertip blood). ⑨ Draw a blood sugar curve AUG: With time as the horizontal axis and blood sugar concentration as the vertical axis, draw the blood sugar response curve for the test food and reference food. ⑩ GI = blood sugar AUG for the test food 2 hours ago / blood sugar AUG for the reference food 2 hours ago × 100.

[0146] Among them, the hardness, elasticity, chewiness and cohesion were determined using a TA-XT2i texture analyzer.

[0147] Table 3 Ice cream performance index test of each group

[0148]

[0149]

[0150] The results show that the raw materials soy protein and soy dietary fiber used in Examples 1-6 and Comparative Examples 2-3 are different. Examples 1-6 use the soy protein powder and soy dietary fiber prepared in Example 1, while Comparative Examples 2 and 3 use commercially available soy protein powder and soy dietary fiber, respectively. It can be seen from the data that after texture analyzer testing, the complete melting time, melting rate, shape retention, hardness, elasticity, chewiness, and cohesion index of the ice cream of Examples 1-6 are better than those of Comparative Examples 2 and 3. Comparative Example 1 uses a product made from an ice cream formula using traditional technology, and its glycemic index is higher than that of the other experimental groups. It can be seen from the overall experimental data that although the physical properties of the ice cream products of Examples 1-6 and Comparative Example 1 are not much different, Comparative Example 1 adds stabilizers and colloids relative to Examples 1-6. The present invention does not need to add stabilizers and emulsifiers to achieve product stability.

[0151] Experimental Example 2

[0152] Thermal stability test: Take 50 mL of the aged ice cream slurry from Example 1 and place it at 4°C, 25°C, 50°C and 80°C for 1 hour, and observe the state of the aged slurry. Figure 1-2 , indicating that the slurry state before and after heating does not change much, indicating that the present invention can achieve product stability without adding stabilizers and emulsifiers.

[0153] Centrifugal stability: Take an appropriate amount of the aged ice cream slurry of Example 1 and place it in a centrifuge tube. Centrifuge it at 3000 rpm for 5 minutes. After the centrifugation, immediately observe the state of the emulsion. Figure 3-4 The slurry state before and after centrifugation does not change much, indicating that the present invention can achieve product stability without adding stabilizers and emulsifiers.

[0154] Freeze-thaw stability: Take an appropriate amount of the aged ice cream slurry of Example 1 and place it in a beaker. Place it in a refrigerator at -20℃ for 24 hours, then place it at 25℃ for 4 hours to thaw. Observe the state of the slurry after freeze-thaw. Figure 5-7 The state of the slurry before and after freeze-thaw does not change much, indicating that the present invention can achieve product stability without adding stabilizers and emulsifiers.

[0155] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A high-protein, low-fat, low-sugar ice cream, characterized in that: The invention comprises the following raw materials in parts by weight: 20-40 parts of isolated soy protein, 0.5-2.5 parts of vegetable oil, 3-10 parts of soy dietary fiber, 2-10 parts of oligofructose, 3-10 parts of soy oligosaccharides, 1-8 parts of resistant dextrin, 0.2-1.5 parts of L-arabinose, 0.2-1 parts of complex vitamin B, 0.05-0.5 parts of mulberry leaf extract and 2-10 parts of eggs.

2. The high-protein, low-fat, low-sugar ice cream according to claim 1, characterized in that: The preparation of the soy protein isolate and soy dietary fiber comprises the following steps: mixing soybean meal with organic alcohol for extraction and solid-liquid separation; then mixing the separated soybean dregs with water for extraction, centrifuging, collecting the centrifuge liquid and the precipitate, and drying them separately, wherein the dried centrifuge liquid is the soy protein isolate and the dried precipitate is the soy dietary fiber.

3. The high-protein, low-fat, low-sugar ice cream according to claim 1, characterized in that: The nitrogen solubility index of the soy protein isolate is greater than 95%, the water holding capacity is greater than 5g water / g protein, and the sodium content is less than 500mg / 100g protein; the mesh size of the soy dietary fiber is 70-90 mesh, and the water absorption rate is 1:15-19g / g; the sucrose content in the soy oligosaccharide is less than 20%; the degree of polymerization of the resistant dextrin is 10-20, and the water holding capacity is 4-6mL / g.

4. The high-protein, low-fat, low-sugar ice cream according to claim 1, characterized in that: The vegetable oil includes one or more of olive oil, corn oil, linseed oil, walnut oil, camellia oil, EPA, and DHA.

5. The method for preparing the high-protein, low-fat, low-sugar ice cream according to any one of claims 1 to 4, characterized in that: The method comprises the following steps: pre-mixing raw materials weighed in parts by weight, sterilizing, homogenizing, cooling, aging, freezing, filling and forming, and hardening.

6. The preparation method according to claim 5, wherein The mixing speed is 10-45 Hz; the sterilization includes pasteurization or ultra-high temperature instantaneous sterilization; the homogenization adopts ultra-high pressure micro-jet technology, the homogenization pressure is ≥100 MPa, and the homogenization temperature is 30-50°C.

7. The preparation method according to claim 5, wherein The cooling temperature is 10-25°C.

8. The preparation method according to claim 5, wherein The aging temperature is 1-8° C. and the aging time is 2-8 h.

9. The preparation method according to claim 5, wherein The freezing is carried out at a stirring speed of 700-1000 rpm, a time of 15-40 minutes, and a temperature of -1 to -4°C.

10. Use of the high-protein, low-fat, low-sugar ice cream according to any one of claims 1 to 4 in preparing products suitable for diabetic patients.

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