Method for preparing soybean ice cream based on modified soybean protein-sodium alginate-anthocyanin ternary complex

Abstract

The invention discloses a method for preparing soybean ice cream based on a modified soybean protein-sodium alginate-anthocyanin ternary complex, and belongs to the technical field of food processing. The method comprises the following steps: (1) extracting soybean protein isolate by an alkali-solution and acid-isolation method; (2) preparing modified soybean protein isolate; (3) preparing a modified soybean protein isolate-sodium alginate-anthocyanin ternary complex; and (4) homogenizing the ternary complex and auxiliary materials, and freezing to obtain the soybean ice cream. The ice cream has high nutritional value and low sensitization, animal fat can be well simulated, the melting point of the ice cream is increased while the taste of the ice cream is improved, and the use of food additives can be reduced. Based on the modified soybean protein isolate-sodium alginate-anthocyanin ternary complex, the high-nutrition soybean ice cream is prepared, the added value of the product is increased, the taste and quality of the ice cream are improved, a novel healthy food is provided for consumers, and the soybean ice cream has a wide market prospect in the field of food processing.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a method for preparing soy ice cream based on a modified soy protein - sodium alginate - anthocyanin ternary complex. Background Art

[0002] Ice cream is a kind of summer food deeply loved by people. Ice cream has an attractive color and pleasant aroma, and its taste is soft, sweet and delicate, which can give people a refreshing sense of coolness. However, at present, the fat content of ice cream is too high and the nutritional combination is not reasonable, which seriously affects the health of consumers.

[0003] Soybean protein isolate is an important plant protein resource with excellent functional properties such as solubility, gelation, foaming property, emulsifying property, etc.; in addition, soybean protein isolate has a unique role in improving food quality, increasing nutrition, reducing serum cholesterol, and preventing heart and cerebrovascular diseases. Microwave modification of soybean protein isolate can improve its foaming property and reduce its allergenicity, and improve the processing characteristics of soybean protein isolate, making it suitable for ice cream preparation and having certain health care effects at the same time.

[0004] Sodium alginate is a natural polysaccharide with stability, solubility, viscosity and safety. Sodium alginate has been used as a thickening agent, stabilizer, etc. in food, and has been widely used in the food industry. Sodium alginate can protect the stomach and esophageal mucosa. Using it as a stabilizer to make ice cream can give the ice cream a smooth appearance and a smooth taste, and can improve the overrun and melting point, making the quality and efficiency of the product significantly improved.

[0005] Anthocyanin is a kind of water - soluble natural pigment widely existing in plants in nature, with health care effects such as antioxidant, free radical scavenging, and anti - mutation. It is mainly used for food coloring, and can also be used as a nutritional fortifier and food preservative in food, reducing the use of artificial food additives, meeting the general requirements of people for natural, safe and healthy food additives.

[0006] With the continuous improvement of our living standards, people are paying more and more attention to nutrition and health issues. Modified soybean protein isolate, sodium alginate and anthocyanin have excellent texture characteristics and biological activities, can reduce the use of food additives, and can provide people with higher nutrition. Therefore, preparing a ternary complex using modified soybean protein isolate, sodium alginate and anthocyanin can prepare healthy and safe soy ice cream with health care effects, meeting the diverse needs of consumers. Summary of the Invention

[0007] The purpose of the present invention is to provide a method for preparing soy ice cream based on a modified soy protein - sodium alginate - anthocyanin ternary complex.

[0008] The present invention provides a method for preparing soy ice cream based on a modified soy protein-sodium alginate-anthocyanin ternary complex. The method involves extracting soy protein isolate using the alkali dissolution and acid precipitation method, microwave-modifying the soy protein isolate, preparing the modified soy protein isolate-sodium alginate-anthocyanin ternary complex, and mixing the ternary complex with auxiliary materials (water, granulated sugar, whole milk powder, non-dairy creamer, monoglyceride), followed by sterilization, homogenization, cooling, aging, stirring and freezing, and hardening to finally obtain soy ice cream.

[0009] Further defined, the alkali dissolution and acid precipitation method is to adjust the pH to 8.0 with 2M NaOH, stir at room temperature for 2h, then centrifuge (×10,000g, 30min, 4°C), adjust the pH to 4.5 with 2M HCl, store overnight at 4°C and then centrifuge (×6,000g, 30min, 4°C) to obtain a precipitate. Wash the precipitate twice with deionized water, adjust the pH to 7.0, and freeze-dry to obtain soy protein isolate.

[0010] Further defined, the reaction conditions for the microwave modification treatment are: temperature 50 - 90°C, time 5 - 25min, and frequency 2.45GHz.

[0011] Further defined, the concentrations of the modified soy protein isolate solution, sodium alginate solution, and anthocyanin solution are 10 - 30mg / mL, 5 - 15mg / mL, and 1 - 5mg / mL respectively.

[0012] Further defined, the preparation steps of the complex are: mix the modified soy protein isolate solution, sodium alginate solution, and anthocyanin solution according to the volume ratio (v:v:v = 4:2:1) and stir at room temperature for 2h, adjust the pH to 5 - 7, and then perform homogenization treatment (pressure 20MPa, time 5min) to obtain the modified soy protein isolate-sodium alginate-anthocyanin ternary complex.

[0013] Further defined, the modified soy protein isolate-sodium alginate-anthocyanin ternary complex is mixed and stirred with auxiliary materials, where the ternary complex solution is 30 - 40 parts, water is 30 - 40 parts, granulated sugar is 12 - 18 parts, whole milk powder is 8 - 10 parts, non-dairy creamer is 2 - 3 parts, and monoglyceride is 0.1 - 0.2 parts.

[0014] Further defined, the mixture is sterilized at 90°C for 3 - 10min, and then homogenized (pressure condition 20MPa) for 10 - 20min.

[0015] Further defined, the aging conditions (temperature 4°C, time 4 - 6h), followed by freezing with an ice cream machine (temperature -6°C, time 15 - 30min), and finally hardening treatment (temperature -18°C, time 24h).

[0016] The present invention provides a soy ice cream obtained by the above method and its application in reducing blood lipid and balancing nutrition.

[0017] Beneficial effects: In the present invention, soy protein isolate is subjected to microwave modification treatment, and the modified soy protein isolate, sodium alginate, and anthocyanin are mixed. After homogenization treatment, a ternary complex is constructed. The ternary complex is mixed with auxiliary materials and undergoes a series of treatments to finally obtain soy ice cream. The modified soy protein isolate has better functional properties and is more easily absorbed by the human body. The ingredients used in this ice cream are simple, and the production process is simple. The made ice cream has no soybean odor, and its taste and flavor are the same as those of traditional ice cream, but its nutritional value is higher, the taste is smoother, enhancing the consumer experience and increasing the added value of the product, making both the quality and efficiency of the product significantly improved. The raw materials of the present invention are simple and easily available, the preparation method is scientific and reasonable, and there is no pollution to the environment. Description of the Drawings

[0018] Figure 1 It is a flowchart for the preparation of soy ice cream;

[0019] Figure 2 It is a sensory evaluation chart of soy ice cream. Specific Embodiments

[0020] Example 1:

[0021] Defatted soy flour was sieved (80 mesh). After sieving, the soy flour was mixed with deionized water at a ratio of 1:10 (w / v). The pH was adjusted to 8.0 with 2M NaOH, and the mixture was stirred at room temperature for 2 h. Subsequently, it was centrifuged (×10,000g, 30 min, 4 °C); the pH was adjusted to 4.5 with 2M HCl, stored overnight at 4 °C, and then centrifuged (×6,000g, 30 min, 4 °C) to obtain a precipitate; the precipitate was washed twice with deionized water, the pH was adjusted to 7.0, and freeze-dried to obtain soy protein isolate. An appropriate amount of soy protein isolate powder was weighed and dissolved in deionized water, and stirred at room temperature for 2 h to fully dissolve the soy protein isolate, obtaining a soy protein isolate solution (concentration 20 mg / mL), and hydrated at 4 °C for 12 h. The soy protein isolate solution was microwave-treated at 50 °C and 2.45 GHz for 20 min to obtain a modified soy protein isolate solution (concentration 20 mg / mL). Sodium alginate and anthocyanins were respectively dissolved in deionized water and stirred to obtain a sodium alginate solution (concentration 10 mg / mL) and an anthocyanin solution (concentration 3 mg / mL). The modified soy protein isolate solution, sodium alginate solution, and anthocyanin solution were mixed in a volume ratio (v:v:v = 4:2:1) and stirred at room temperature for 2 h, the pH was adjusted to 6, and then homogenized (pressure 20 MPa, time 10 min) to obtain a modified soy protein isolate - sodium alginate - anthocyanin ternary complex. The ternary complex was mixed and stirred with excipients, including 36 parts of the ternary complex solution, 38 parts of water, 15 parts of granulated sugar, 8 parts of whole milk powder, 2.9 parts of non-dairy creamer, and 0.1 part of monoglyceride. The mixture was sterilized at 90 °C for 8 min, and then homogenized (pressure condition 20 MPa) for 20 min; quickly cooled to 4 °C, aged for 5 h, the mixture was frozen at -6 °C for 25 min in an ice cream machine, and placed in a -18 °C refrigerator for hardening for 24 h to obtain soy ice cream.

[0022] Example 2.

[0023] Defatted soy flour was sieved (80 mesh). After sieving, the soy flour was mixed with deionized water at a ratio of 1:10 (w / v). The pH was adjusted to 8.0 with 2M NaOH, and the mixture was stirred at room temperature for 2 h. Subsequently, centrifugation was performed (×10,000g, 30 min, 4 °C); the pH was adjusted to 4.5 with 2M HCl, and after storing overnight at 4 °C, centrifugation was carried out (×6,000g, 30 min, 4 °C) to obtain a precipitate; the precipitate was washed twice with deionized water, the pH was adjusted to 7.0, and freeze-drying was performed to obtain soy protein isolate. An appropriate amount of soy protein isolate powder was weighed and dissolved in deionized water, and the mixture was stirred at room temperature for 2 h to fully dissolve the soy protein isolate, obtaining a soy protein isolate solution (concentration 20 mg / mL), which was hydrated at 4 °C for 12 h. The soy protein isolate solution was microwave-treated at 60 °C and 2.45 GHz for 20 min to obtain a modified soy protein isolate solution (concentration 20 mg / mL). Sodium alginate and anthocyanins were respectively dissolved in deionized water and stirred to obtain a sodium alginate solution (concentration 8 mg / mL) and an anthocyanin solution (concentration 5 mg / mL). The modified soy protein isolate solution, sodium alginate solution, and anthocyanin solution were mixed in a volume ratio (v:v:v = 4:2:1) and stirred at room temperature for 2 h. The pH was adjusted to 6, and then homogenization treatment was carried out (pressure 20 MPa, time 10 min) to obtain a modified soy protein isolate-sodium alginate-anthocyanin ternary complex. The ternary complex was mixed and stirred with excipients, including 36 parts of the ternary complex solution, 38 parts of water, 15 parts of granulated sugar, 8 parts of whole milk powder, 2.9 parts of non-dairy creamer, and 0.1 part of monoglyceride. The mixture was sterilized at 90 °C for 8 min, followed by homogenization (pressure condition 20 MPa) treatment for 20 min; it was quickly cooled to 4 °C and aged for 5 h. The mixture was frozen at -6 °C for 25 min in an ice cream machine and then hardened in a -18 °C refrigerator for 24 h to obtain soy ice cream.

[0024] Example 3.

[0025] Defatted soy flour was sieved (80 mesh). After sieving, the soy flour was mixed with deionized water at a ratio of 1:10 (w / v). The pH was adjusted to 8.0 with 2M NaOH, and the mixture was stirred at room temperature for 2 h. Subsequently, centrifugation was performed (×10,000 g, 30 min, 4 °C); the pH was adjusted to 4.5 with 2M HCl, and after storing overnight at 4 °C, centrifugation was carried out (×6,000 g, 30 min, 4 °C) to obtain a precipitate; the precipitate was washed twice with deionized water, the pH was adjusted to 7.0, and freeze-dried to obtain soy protein isolate. An appropriate amount of soy protein isolate powder was weighed and dissolved in deionized water, and stirred at room temperature for 2 h to fully dissolve the soy protein isolate, obtaining a soy protein isolate solution (concentration 20 mg / mL), and hydrated at 4 °C for 12 h. The soy protein isolate solution was microwave-treated at 70 °C and 2.45 GHz for 20 min to obtain a modified soy protein isolate solution (concentration 20 mg / mL). Sodium alginate and anthocyanins were respectively dissolved in deionized water and stirred to obtain a sodium alginate solution (concentration 12 mg / mL) and an anthocyanin solution (concentration 1 mg / mL). The modified soy protein isolate solution, sodium alginate solution, and anthocyanin solution were mixed according to a volume ratio (v:v:v = 4:2:1) and stirred at room temperature for 2 h, the pH was adjusted to 6, and then homogenized (pressure 20 MPa, time 10 min) to obtain a modified soy protein isolate - sodium alginate - anthocyanin ternary complex. The ternary complex was mixed and stirred with excipients, including 36 parts of the ternary complex solution, 38 parts of water, 15 parts of granulated sugar, 8 parts of whole milk powder, 2.9 parts of non-dairy creamer, and 0.1 part of monoglyceride. The mixture was sterilized at 90 °C for 8 min, and then homogenized (pressure condition 20 MPa) for 20 min; quickly cooled to 4 °C, aged for 5 h, the mixture was frozen at -6 °C for 25 min by an ice cream machine, and placed in a -18 °C refrigerator for hardening for 24 h to obtain soy ice cream.

[0026] Example 4.

[0027] Defatted soy flour was sieved (80 mesh). After sieving, the soy flour was mixed with deionized water at a ratio of 1:10 (w / v). The pH was adjusted to 8.0 with 2M NaOH, and the mixture was stirred at room temperature for 2 h. Subsequently, it was centrifuged (×10,000 g, 30 min, 4 °C); the pH was adjusted to 4.5 with 2M HCl, stored overnight at 4 °C and then centrifuged (×6,000 g, 30 min, 4 °C) to obtain a precipitate; the precipitate was washed twice with deionized water, the pH was adjusted to 7.0, and freeze-dried to obtain soy protein isolate. An appropriate amount of soy protein isolate powder was weighed and dissolved in deionized water, and stirred at room temperature for 2 h to fully dissolve the soy protein isolate, obtaining a soy protein isolate solution (concentration 20 mg / mL), and hydrated at 4 °C for 12 h. The soy protein isolate solution was microwave-treated at 80 °C and 2.45 GHz for 20 min to obtain a modified soy protein isolate solution (concentration 20 mg / mL). Sodium alginate and anthocyanins were respectively dissolved in deionized water and stirred to obtain a sodium alginate solution (concentration 10 mg / mL) and an anthocyanin solution (concentration 3 mg / mL). The modified soy protein isolate solution, sodium alginate solution, and anthocyanin solution were mixed in a volume ratio (v:v:v = 4:2:1) and stirred at room temperature for 2 h, the pH was adjusted to 6, and then homogenized (pressure 20 MPa, time 10 min) to obtain a modified soy protein isolate-sodium alginate-anthocyanin ternary complex. The ternary complex was mixed and stirred with excipients, including 36 parts of the ternary complex solution, 38 parts of water, 15 parts of granulated sugar, 8 parts of whole milk powder, 2.9 parts of non-dairy creamer, and 0.1 part of monoglyceride. The mixture was sterilized at 90 °C for 8 min, and then homogenized (pressure condition 20 MPa) for 20 min; quickly cooled to 4 °C, aged for 5 h, the mixture was frozen at -6 °C for 25 min in an ice cream machine, and hardened in a -18 °C refrigerator for 24 h to obtain soy ice cream.

[0028] Example 5.

[0029] Defatted soy flour was sieved (80 mesh). After sieving, the soy flour was mixed with deionized water at a ratio of 1:10 (w / v). The pH was adjusted to 8.0 with 2M NaOH, and the mixture was stirred at room temperature for 2 h. Subsequently, it was centrifuged (×10,000 g, 30 min, 4 °C); the pH was adjusted to 4.5 with 2M HCl, stored overnight at 4 °C, and then centrifuged (×6,000 g, 30 min, 4 °C) to obtain a precipitate; the precipitate was washed twice with deionized water, the pH was adjusted to 7.0, and freeze-dried to obtain soy protein isolate. An appropriate amount of soy protein isolate powder was weighed and dissolved in deionized water, and stirred at room temperature for 2 h to fully dissolve the soy protein isolate, obtaining a soy protein isolate solution (concentration 20 mg / mL), and hydrated at 4 °C for 12 h. The soy protein isolate solution was microwave-treated at 90 °C and 2.45 GHz for 20 min to obtain a modified soy protein isolate solution (concentration 20 mg / mL). Sodium alginate and anthocyanins were respectively dissolved in deionized water and stirred to obtain a sodium alginate solution (concentration 13 mg / mL) and an anthocyanin solution (concentration 1 mg / mL). The modified soy protein isolate solution, sodium alginate solution, and anthocyanin solution were mixed according to a volume ratio (v:v:v = 4:2:1) and stirred at room temperature for 2 h, the pH was adjusted to 6, and then homogenized (pressure 20 MPa, time 10 min) to obtain a modified soy protein isolate-sodium alginate-anthocyanin ternary complex. The ternary complex was mixed and stirred with excipients, including 36 parts of the ternary complex solution, 38 parts of water, 15 parts of granulated sugar, 8 parts of whole milk powder, 2.9 parts of non-dairy creamer, and 0.1 part of monoglyceride. The mixture was sterilized at 90 °C for 8 min, and then homogenized (pressure condition 20 MPa) for 20 min; quickly cooled to 4 °C, aged for 5 h, the mixture was frozen at -6 °C for 25 min in an ice cream machine, and placed in a -18 °C refrigerator for hardening for 24 h to obtain soy ice cream.

[0030] The following experiments were used to verify the experimental effects:

[0031] 1. Sensory evaluation: 25 trained panelists participated in the sensory evaluation of the soy ice cream samples. A 9-point scale was used to evaluate the sensory characteristics (color, aroma, taste, appearance, acceptance), where 1 represents very dislike and 9 represents very like. The results are as Figure 2 shown, there are differences in the effects of different modification conditions, and the sensory effect of the soy ice cream in Example 3 is the best.

Claims

1. A method for preparing soy ice cream based on a modified soy protein - sodium alginate - anthocyanin ternary complex, characterized in that, The method is to extract soy protein isolate by the alkali solution-acid precipitation method, microwave-modify the soy protein isolate, prepare a modified soy protein isolate-sodium alginate-anthocyanin ternary complex, mix the ternary complex with excipients (water, granulated sugar, whole milk powder, non-dairy creamer, monoglyceride), sterilize, homogenize, cool, age, stir and freeze, and finally obtain soy ice cream.

2. The method according to claim 1, wherein The alkali solution-acid precipitation method is to adjust the pH to 8.0 with 2M NaOH, stir at room temperature for 2 h, then centrifuge (×10,000 g, 30 min, 4 °C), adjust the pH to 4.5 with 2M HCl, store overnight at 4 °C and then centrifuge (×6,000 g, 30 min, 4 °C) to obtain a precipitate. Wash the precipitate twice with deionized water, adjust the pH to 7.0, and freeze-dry to obtain soy protein isolate.

3. The method according to claim 1, wherein The reaction conditions for the microwave modification treatment are: temperature 50 - 90 °C, time 5 - 25 min, frequency 2.45 GHz.

4. The method according to claim 1, wherein The concentrations of the modified soy protein isolate solution, sodium alginate solution, and anthocyanin solution are 10 - 30 mg / mL, 5 - 15 mg / mL, and 1 - 5 mg / mL, respectively.

5. The method according to claim 1, wherein The preparation steps of the complex are: mix the modified soy protein isolate solution, sodium alginate solution, and anthocyanin solution according to the volume ratio (v:v:v = 4:2:1) and stir at room temperature for 2 h, adjust the pH to 5 - 7, and then perform a homogenization treatment (pressure 20 MPa, time 5 min) to obtain a modified soy protein isolate-sodium alginate-anthocyanin ternary complex.

6. The method according to claim 1, wherein The modified soy protein isolate-sodium alginate-anthocyanin ternary complex is mixed and stirred with excipients, including 30 - 40 parts of the ternary complex solution, 30 - 40 parts of water, 12 - 18 parts of granulated sugar, 8 - 10 parts of whole milk powder, 2 - 3 parts of non-dairy creamer, and 0.1 - 0.2 parts of monoglyceride.

7. The method according to claim 1, characterized in that The mixture is sterilized at 90 °C for 3 - 10 min, and then homogenized (pressure condition 20 MPa) for 10 - 20 min.

8. The method according to claim 1, characterized in that, The aging conditions are (temperature 4 °C, time 4 - 6 h), followed by freezing with an ice cream machine (temperature -6 °C, time 15 - 30 min), and finally a hardening treatment (temperature -18 °C, time 24 h).

9. The application of the soy ice cream obtained by the method according to any one of claims 1 - 7 in terms of balanced nutrition.

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