Ice cream and preparation method thereof

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.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to ice cream and a preparation method thereof. Background Art

[0002] Ice cream is a complex frozen aerated emulsion, including proteins, fat globules, aggregates, ice crystals, bubbles, polysaccharides and other substances. Traditional ice cream is usually made with milk and cream as the main ingredients, which does not meet the needs of lactose-intolerant patients and vegetarians. In recent years, plant-based ice cream has become a popular product sought after due to its nutritional health and sustainability advantages. However, plant-based ice cream has problems such as rough texture and poor taste, and the richness of plant-based ice cream products needs to be expanded. Therefore, improving product quality, enriching taste, and expanding product categories are important issues that need to be urgently addressed in plant-based ice cream products. Summary of the invention

[0003] The invention provides an ice cream and a preparation method thereof, which are used to solve the problems of poor taste and lack of flavor of plant-based ice cream in the prior art. The ice cream has the flavor of sauce-flavored liquor, high expansion rate, low hardness, delicate taste and lower cost.

[0004] In a first aspect, the present invention provides an ice cream, which is made by freezing an ice cream liquid, wherein the ice cream liquid comprises: 2 to 5 parts of soy protein particles, 3 to 15 parts of sauce-flavor liquor, and 16.2 to 32.3 parts of additives.

[0005] The present invention finds that by adding the above-mentioned proportion of Maotai-flavor liquor, the expansion rate of plant-based ice cream can be improved, its hardness can be reduced, and its taste can be enriched. Since the plant-based ice cream made from soy protein particles has a rough texture and a bad taste, the above-mentioned effect brought by Maotai-flavor liquor can effectively improve this problem.

[0006] This is because the ethanol in the liquor can reduce the interfacial tension between the oil phase and the water phase, so that the fat globules and protein molecules can be quickly adsorbed to the bubble interface, which is conducive to preventing the aggregation and merging of bubbles. Secondly, the addition of ethanol enhances the interaction between fat globules on the interface, increases the strength of the bubble membrane, and reduces the diffusion rate of gas between bubbles in the foam system, thereby reducing the bubbles in the ice cream and causing a higher expansion rate of the ice cream. On the other hand, the apparent viscosity of the ice cream liquid with the addition of liquor is higher, so that the bubbles wrapped by protein particles and oil droplets are not easy to aggregate or be punctured, ultimately ensuring the appropriate hardness of the product. Therefore, the ice cream with the addition of liquor contains a large number of fine and uniform bubbles, which gives it a good organization and shape, and better palatability.

[0007] Preferably, the ice cream liquid further comprises: 8 to 16 parts of an oil phase and 30 to 70 parts of water. The total amount of the above ingredients is preferably 100 parts.

[0008] Preferably, the oil phase consists of any one or two of vegetable butter, palm oil or coconut oil.

[0009] Preferably, the method for preparing the soy protein particles is to heat a soy protein isolate solution with a concentration of 8% at a temperature of 70-95°C for 15-40 minutes, and then add glutamine transaminase when the temperature drops to 55-65°C, wherein the mass of the glutamine transaminase is 0.2%-0.5% of the mass of the soy protein isolate powder, to obtain the soy protein particles.

[0010] Preferably, the sauce-flavor liquor is a premium liquor with an alcohol content of 50-56% Vol. The sauce-flavor liquor with this alcohol content and grade has an elegant aroma, a mellow body, and a long aftertaste, and can enrich the taste of the ice cream.

[0011] Preferably, the additives are composed of an emulsifier, a stabilizer and a sweetener, wherein the emulsifier is one or both of mono- and di-glycerides or poly-glycerides, the stabilizer is one or both of gellan gum and hydroxypropyl methylcellulose, and the sweetener is one or both of icing sugar or syrup. The emulsifier is preferably mono- and di-glycerides, which can further improve the palatability of the sauce-flavored plant-based ice cream.

[0012] Further preferably, the mass percentage of the mono- and di-glycerides added is 0.8% to 1.5%, the mass percentage of the polyglycerides added is 0.2% to 1.2%, the mass percentage of the gellan gum added is 0.1% to 0.3%, the mass percentage of the hydroxypropyl methylcellulose added is 0.1% to 0.3%, the mass percentage of the frosting added is 7% to 15%, and the mass percentage of the syrup added is 8% to 14%.

[0013] In a second aspect, the present invention provides a method for preparing the above-mentioned ice cream, characterized in that it comprises the following steps: (1) According to the mass ratio, 8-16 parts of the oil phase, 2-5 parts of soybean protein particles, 3-15 parts of Maotai-flavor liquor, 16.2-32.3 parts of additives, and 30-70 parts of ionized water are mixed and sheared uniformly, and sterilized to obtain an ice cream liquid.

[0014] (2) The obtained ice cream liquid is subjected to high pressure homogenization, aging, freezing and whipping, packed into a packaging box, and hardened to obtain the ice cream.

[0015] The method for preparing the soy protein particles comprises heating a soy protein isolate solution with a concentration of 8% at a temperature of 70-95° C. for 15-40 minutes, and then adding glutamine transaminase when the temperature drops to 55-65° C., wherein the mass of the glutamine transaminase is 0.2%-0.5% of the mass of the soy protein isolate powder, to obtain the soy protein particles.

[0016] Preferably, the high-pressure homogenization pressure in the preparation method is 100 to 350 bar.

[0017] Preferably, the aging temperature in the preparation method is -4°C and the time is 6-24 hours.

[0018] Preferably, the hardening temperature in the preparation method is -18°C and the time is 4-24 hours.

[0019] In a third aspect, the present invention provides ice cream prepared by the ice cream preparation method.

[0020] Beneficial effects of the present invention: The present invention improves the expansion rate of plant-based ice cream by adding Maotai-flavor liquor, increasing it from 69.21%±4.31 to 97.03%±3.45, reduces the hardness of the ice cream from 6702.023±108.98 g to 1206.121±85.988 g, enriches the taste, reduces the cost, and the prepared plant-based ice cream has a more delicate taste, which is of great significance in improving the taste and quality of plant-based ice cream. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0022] Figure 1 is a flow chart of an ice cream preparation method in an embodiment of the present invention; Figure 2 This is a graph showing the ice cream hardness data obtained in Example 1, Example 2, Example 3 and Comparative Example 1 of the present invention; Figure 3 This is a data graph of ice cream expansion ratio obtained in Example 1, Example 2, Example 3 and Comparative Example 1 of the present invention; Figure 4 The frozen scanning electron microscope images of ice cream obtained in Example 1, Example 2, Example 3 and Comparative Example 1 of the present invention are shown. Figure 4 (a) Figure 4 (b) Figure 4 (c) Figure 4 (d) are cryo-scanning electron microscopy observation images of Example 1, Example 2, Example 3 and Comparative Example 1, respectively. DETAILED DESCRIPTION

[0023] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the drawings of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0024] In the following embodiments, the preparation methods of the soy protein isolate particles adopted are: heating an 8% soy protein isolate aqueous solution at 85° C. for 20 min, then adding glutamine transaminase when the temperature drops to room temperature, wherein the mass of the glutamine transaminase is 0.3% of the mass of the soy protein isolate powder, and obtaining the modified soy protein isolate particles after shearing, crushing and homogenization.

[0025] The methods for preparing ice cream from ice cream liquid are: high-pressure homogenization of the ice cream liquid at a pressure of 200 bar, aging at 4°C for 6 h, freezing and whipping, packaging, and hardening at -18°C for 4 h to obtain ice cream.

[0026] The following examples and comparative examples only changed the preparation method of the ice cream liquid.

[0027] Example 1 The preparation method of ice cream liquid is as follows: 10% of oil phase is mixed with 4% of soy protein isolate particles, 3% of Maotai-flavor liquor, 1.2% of mono- and di-glycerides of fatty acids, 0.8% of polyglycerides of fatty acids, 0.1% of gellan gum, 0.1% of hydroxypropyl methylcellulose, 10% of icing sugar and 10% of syrup by mass percentage, and the rest is supplemented with deionized water. After shearing at 8000 rpm for 1 min, the mixture is sterilized to obtain ice cream liquid.

[0028] Example 2 The preparation method of ice cream liquid is as follows: 10% of oil phase is mixed with 4% of soy protein isolate particles, 9% of Maotai-flavor liquor, 1.2% of mono- and di-glycerides of fatty acids, 0.8% of polyglycerides of fatty acids, 0.1% of gellan gum, 0.1% of hydroxypropyl methylcellulose, 10% of icing sugar and 10% of syrup by mass percentage, and the rest is supplemented with deionized water. After shearing at 8000 rpm for 1 min, the mixture is sterilized to obtain ice cream liquid.

[0029] Example 3 The preparation method of ice cream liquid is as follows: 10% of oil phase is mixed with 4% of soy protein isolate particles, 12% of Maotai-flavor liquor, 1.2% of mono- and di-glycerides of fatty acids, 0.8% of polyglycerides of fatty acids, 0.1% of gellan gum, 0.1% of hydroxypropyl methylcellulose, 10% of icing sugar and 10% of syrup, and the rest is supplemented with deionized water. After shearing at 8000 rpm for 1 min, the mixture is sterilized to obtain ice cream liquid.

[0030] Comparative Example 1 The preparation method of ice cream liquid is as follows: 10% of oil phase is mixed with 4% of soy protein isolate particles, 1.2% of mono- and di-glycerides of fatty acids, 0.8% of polyglycerides of fatty acids, 0.1% of gellan gum, 0.1% of hydroxypropyl methylcellulose, 10% of icing sugar and 10% of syrup, and the rest is supplemented with deionized water. After shearing at 8000 rpm for 1 min, the mixture is sterilized to obtain ice cream liquid.

[0031] Test Example 1 Ice cream hardness test: The ice cream hardness obtained in Examples 1-3 and Comparative Example 1 was tested and analyzed using a texture analyzer: a P / 0.5 probe (5 mm in diameter) was selected, and the test conditions were: a start rate and a return rate of 5 mm / s, a test rate of 3 mm / s, a penetration depth of 15 mm, and a trigger force of 10 g.

[0032] Ice cream expansion rate test: Before the ice cream is frozen, a certain volume of aged ice cream liquid is measured and weighed (W1), then the aged ice cream liquid is poured into an ice cream freezing machine for freezing and forming, and the same volume of ice cream as the mixed liquid before freezing is quickly measured and weighed (W2). Finally, the expansion rate of the ice cream is calculated according to the expansion rate (%) = (W1−W2) / W1 ×100.

[0033] The results are shown in Table 1 and Figure 2 , 3 As shown, the hardness of the ice cream in Example 1 is 4802.001±202.987 g, and the expansion rate is 76.23±6.03%; the hardness of the ice cream in Example 2 is 1206.121±85.988 g, and the expansion rate is 97.03±3.45%; the hardness of the ice cream in Example 3 is 1902.028±184.098 g, and the expansion rate is 87.29±4.58%; the hardness of the ice cream in Comparative Example 1 is 6654.142±110.192 g, and the expansion rate is 68.39±4.50%.

[0034] The ice cream samples were placed on a hollow cylindrical sample carrier and pre-frozen in liquid nitrogen. -6 mbar, transferred to the sample preparation unit of the cryo-SEM, cross-cut with a blade, and sublimated at -90 °C for 10 min to prepare cryo-SEM samples. The samples were inserted into the observation chamber equipped with a cryomodule and observed and photographed using a Helios cryo-SEM (Thermo Fisher Company USA). The results are shown in Figure 4 As shown, it can be seen that Examples 1-3 have smaller and denser bubble compositions, which can make the ice cream have a more delicate and dense mouthfeel.

[0035] Test Example 2 Sensory evaluation of ice cream: The ice cream prepared in the example was subjected to a sensory evaluation test. A 20-member evaluation panel scored the ice cream based on taste (40), smell (20), and mouthfeel (40), with a total score of 100.

[0036] The evaluation criteria are shown in Table 2.

[0037] The sensory evaluation results are shown in Table 3. The plant-based ice cream prepared according to the method of the present invention significantly exceeds the comparative example in terms of texture, taste, and flavor scores. In particular, in the flavor evaluation, it has a special mellow sauce-flavored aroma. The total scores of Examples 1-3 are 71, 82, and 81 points, which are significantly higher than the 60 points of Comparative Example 1, and have a better sensory experience.

[0038] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. An ice cream, characterized in that: The ice cream is prepared by freezing an ice cream liquid, wherein the ice cream liquid comprises: 2 to 5 parts of soybean protein particles, 3 to 15 parts of sauce-flavor liquor, and 16.2 to 32.3 parts of additives.

2. The ice cream according to claim 1, characterized in that The ice cream liquid also includes: 8 to 16 parts of an oil phase and 30 to 70 parts of water.

3. The ice cream according to any one of claims 1 or 2, characterized in that The oil phase is composed of any one or more of vegetable butter, palm oil or coconut oil, preferably coconut oil.

4. The ice cream according to any one of claims 1 or 2, characterized in that The method for preparing the soy protein particles comprises heating a soy protein isolate solution with a concentration of 8% at a temperature of 70-95° C. for 15-40 minutes, and then adding glutamine transaminase when the temperature drops to 55-65° C., wherein the mass of the glutamine transaminase is 0.2%-0.5% of the mass of the soy protein isolate powder, to obtain the soy protein particles.

5. The ice cream according to any one of claims 1 or 2, characterized in that: The sauce-flavor liquor is a premium liquor with an alcohol content of 50-56% Vol.

6. The ice cream according to any one of claims 1 or 2, characterized in that: The additives consist of an emulsifier, a stabilizer and a sweetener, wherein the emulsifier is one or both of mono- and di-fatty acid glycerides or poly-fatty acid glycerides, the stabilizer is one or both of gellan gum and hydroxypropyl methylcellulose, and the sweetener is one or both of icing sugar or syrup.

7. The ice cream according to claim 6, characterized in that The mass percentage of the mono- and di-fatty acid glycerides added is 0.8% to 1.5%, the mass percentage of the poly-fatty acid glycerides added is 0.2% to 1.2%, the mass percentage of the gellan gum added is 0.1% to 0.3%, the mass percentage of the hydroxypropyl methylcellulose added is 0.1% to 0.3%, the mass percentage of the frosting added is 7% to 15%, and the mass percentage of the syrup added is 8% to 14%.

8. The method for preparing the ice cream according to any one of claims 1 to 7, characterized in that: The following steps are involved: (1) According to the mass ratio, 8-16 parts of the oil phase, 2-5 parts of soybean protein particles, 3-15 parts of Maotai-flavor liquor, 16.2-32.3 parts of additives, and 30-70 parts of ionized water are mixed and sheared uniformly, and sterilized to obtain an ice cream liquid; (2) The obtained ice cream liquid is subjected to high pressure homogenization, aging, freezing and whipping, packed into a packaging box, and hardened to obtain the ice cream.

9. The preparation method according to claim 7, characterized in that: The high-pressure homogenization pressure is 100 to 350 bar; The aging temperature is -4°C and the time is 6-24 hours; The curing temperature is -18°C and the time is 4-24 hours.

10. Ice cream prepared by the method for preparing ice cream according to claims 8-9.

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