Soybean ice cream and preparation method thereof

Abstract

The invention discloses soybean ice cream and a preparation method thereof. The soybean ice cream is prepared from the following raw materials in parts by mass: 100 parts of cooked soybean milk, 8-12 parts of black soybean powder, 5-7 parts of lotus seed powder, 3-5 parts of maltose, 3-5 parts of trehalose and 0.045-0.055 part of sodium chloride. Wherein the cooked soybean milk is obtained by grinding soaked soybeans and water according to the mass ratio of 1: 1 and then sequentially braising, filtering and separating. Milk and cream components in traditional ice cream are replaced with the cooked soybean milk which is obtained through special treatment and free of beany flavor and retains rich beany flavor, the black soybean powder and the lotus seed powder are added, and therefore the prepared ice cream has richer nutritional value and health-care effects, meets the healthy and nutritional diet requirements of the current society, is good in taste and has a good market prospect. The components are simple, are beneficial to health, and belong to green healthy food.

Description

Technical Field

[0001] The present invention relates to a soybean ice cream and a preparation method thereof, belonging to the technical field of food. Background Art

[0002] Traditional ice cream is a volume-expanded frozen food made mainly from edible water, milk, milk powder, cream (or vegetable oil), sugar, etc., with appropriate food additives added, and through processes such as mixing, sterilization, homogenization, aging, freezing, and hardening. Since a large amount of cream, refined sugar, as well as food additives such as pigments and flavors are added to traditional ice cream, although it has an attractive color, a sweet taste, and a soft and glutinous texture, which is deeply loved by the public, the raw materials contain excessive fat and sugar, making the product high in calories. Long-term consumption may lead to obesity, diabetes, hyperlipidemia, and various cardiovascular and cerebrovascular diseases. In particular, traditional ice cream uses cream as the main raw material. Since animal cream is mainly extracted from animal milk, it is costly and contains a large amount of saturated fatty acids. Research shows that excessive intake of saturated fatty acids may be the main cause of elevated blood cholesterol, triglycerides, and low-density lipoprotein cholesterol, subsequently causing stenosis of the arterial lumen, forming atherosclerosis, and increasing the risk of coronary heart disease. Although there are currently cold drink foods on the market that use vegetable cream to replace animal cream to reduce costs and achieve the purpose of reducing cholesterol at the same time, vegetable cream belongs to artificial cream and contains a large amount of trans fatty acids. Trans fatty acids are more harmful to health than saturated fatty acids. Regular consumption will increase the content of low-density lipoprotein (bad protein) cholesterol in the blood, increase the risk of coronary heart disease, increase blood viscosity to promote thrombus formation, accelerate atherosclerosis, increase the incidence of diabetes and breast cancer, and may also induce diseases such as tumors, asthma, and allergies. Therefore, although existing ice cream seems delicious, frequent and large consumption will have disadvantages to human health, increase the risk of getting sick, is not conducive to people's physical health, lacks nutritional and health care functions, and cannot meet the current social consumers' demand for healthy diet.

[0003] Soybeans are rich in nutritional value, containing abundant high-quality protein and various essential amino acids required by the human body. Soybean protein belongs to complete plant protein; moreover, soybeans do not contain cholesterol, only stigmasterol, and stigmasterol has the nutritional effects of reducing human serum cholesterol, preventing cerebral hemorrhage, and arteriosclerosis; in addition, soybeans also contain nutritional components such as vitamin E, saponins, soybean lecithin, linoleic acid, and linolenic acid, which have strong antioxidant effects, can inhibit the formation of skin spots, have anti-inflammatory and anti-allergic effects, can also promote fat metabolism, prevent fat accumulation, and have nutritional effects such as softening blood vessels, stabilizing blood pressure, preventing arteriosclerosis, and preventing obesity.

[0004] In addition, black beans are rich in protein, vitamins, and minerals, and have the effects of promoting blood circulation, promoting diuresis, dispelling wind, and detoxifying; the content of trace elements such as zinc, copper, magnesium, molybdenum, selenium, fluorine, etc. in black beans are very high, and these trace elements are very important for delaying human aging and reducing blood viscosity; and black bean skin contains anthocyanins, which are a good source of antioxidants and can remove free radicals in the body, especially in the acidic environment of the stomach, with good antioxidant effects, beauty care, and can increase gastrointestinal motility. According to Chinese medicine, black beans are mild in nature and sweet in taste. They are good for the spleen and kidney meridians. They have the functions of reducing swelling and lowering qi, moistening the lungs and heat, promoting blood circulation and promoting diuresis, dispelling wind and removing numbness, nourishing blood and calming the mind, improving eyesight and strengthening the spleen, nourishing the kidney and replenishing yin, and detoxifying. They can be used for edema, wind-toxic athlete's foot, jaundice and edema, wind-bi cramps, postpartum wind pain, lockjaw, carbuncle, sore and poison, and can detoxify, control wind and heat and stop night sweats, make hair black and prolong life. Black bean powder is a powdery substance obtained by grinding black beans as the main raw material. This food retains most of the nutrients in black beans and is easy for the human body to absorb and utilize. It has the functions of preventing arteriosclerosis, osteoporosis, lowering cholesterol, and preventing constipation.

[0005] In addition, Chinese medicine believes that lotus seeds are beneficial to the heart, kidney, spleen, diarrhea, semen and nerves. Eating them can make people feel light and strong. They are suitable for people with weak constitution, chronic diarrhea, insomnia, loss of appetite and cancer patients before and after radiotherapy and chemotherapy. The lotus polysaccharides contained in lotus seeds can enhance human immunity, promote lymphocyte transformation and delay aging. Lotus seed powder is made by grinding lotus seeds. Lotus seed powder contains nutrients such as protein, carbohydrates, alkaloids, flavonoids, vitamin C, potassium, iron, etc. After being absorbed by the human body, it can accelerate the body's metabolism and enhance physical fitness.

[0006] That is to say, according to the research of traditional Chinese medicine, soybeans, black beans and lotus seeds are all food ingredients with medicinal and edible properties; and food therapy combines treatment with food, which can not only achieve the purpose of health care and disease prevention, but also give people sensory and spiritual enjoyment, so that people can achieve the purpose of disease prevention and treatment unconsciously while enjoying the delicious food. This natural therapy is completely different from taking bitter medicine. It is not as easy to make people disgusted and difficult to stick to as medicine. People can easily accept it and use it for a long time. It is particularly suitable for the conditioning and treatment of chronic diseases. In particular, ice cream is a very tempting and delicious frozen food, which is deeply loved by people, especially in summer; therefore, if a healthy and nutritious ice cream product with health care effects, nutrition and deliciousness, low fat and high protein content can be developed, it can not only meet people's food needs, but also meet the increasing demand of today's consumers for healthy diet.

[0007] However, due to the influence of the beany flavor in soybeans, some consumers have a low acceptance of soy products, so that ice cream made from soybeans has not been truly promoted and implemented so far. Therefore, how to overcome the beany flavor in soybeans and develop a soy ice cream with good taste and nutritional health has become one of the research topics that need to be conquered in this field. SUMMARY OF THE INVENTION

[0008] In view of the above problems and needs existing in the prior art, the purpose of the present invention is to provide a soy ice cream that meets the current social health and nutritional diet requirements and has a good taste, and a preparation method thereof.

[0009] To achieve the above invention purpose, the technical solution adopted by the present invention is as follows:

[0010] A soy ice cream has the following raw material composition formula:

[0011]

[0012]

[0013] Among them, the cooked soy milk is obtained by soaking soybeans and water in a mass ratio of 1:1, grinding them, and then successively carrying out simmering and filtration separation.

[0014] In an implementation scheme, the simmering means sealing and heating at 135 - 145°C for 35 - 45 minutes under a pressure of 0.03 - 0.08 MPa.

[0015] In an implementation scheme, the preparation of the cooked soy milk includes the following steps:

[0016] ① Soak the soybeans from which impurities have been removed in 2 - 4 times the mass of water until there is no visible hard white core in the bean heart;

[0017] ② After washing the soaked soybeans with water, grind them at room temperature (20 - 30°C) according to the mass ratio of soaked soybeans to water of 1:1 to obtain raw soy milk;

[0018] ③ Heat the obtained raw soy milk hermetically at 135 - 145°C under a pressure of 0.03 - 0.08 MPa for 35 - 45 minutes to obtain cooked soy milk;

[0019] ④ First, perform extrusion separation on the obtained cooked soy milk to remove the bean dregs therein, and then subject the extrusion separation liquid to high-speed centrifugal separation to remove the residues therein. The obtained separated liquid is the cooked soy milk.

[0020] In a preferred scheme, in step ④, a filter screen with 80 - 120 meshes is selected for the extrusion separation treatment.

[0021] A preferred solution is that in step ④, the speed of centrifugal separation is 3500 - 4500 revolutions per minute.

[0022] The method for preparing the soybean ice cream of the present invention comprises the following steps:

[0023] a) Add black soybean powder, lotus seed powder, maltose, trehalose, and sodium chloride to the cooked soybean milk cooled to room temperature (20 - 30°C) according to the formula. After mixing evenly, perform sterilization treatment and homogenization treatment in sequence;

[0024] b) Age the raw material liquid of soybean ice cream after homogenization treatment at 3 - 5°C for 4 - 6 hours to obtain an aged raw material liquid of soybean ice cream;

[0025] c) Add the obtained aged raw material liquid of soybean ice cream to an ice cream machine with a puffing function and work at - 10 - 15°C for 15 - 25 minutes to prepare soybean ice cream.

[0026] A preferred solution is that the sterilization treatment in step a) means placing the evenly mixed raw material liquid into a sterilization pot and performing sterilization at 85 - 95°C for 10 - 15 minutes.

[0027] A preferred solution is that the homogenization treatment in step a) means placing the raw material liquid after sterilization treatment into a homogenizer and performing closed treatment at 60 - 70°C and 20 - 30 MPa for 8 - 12 minutes.

[0028] Compared with the prior art, the present invention has the following significant beneficial effects:

[0029] 1) In the present invention, the raw soybean milk is first subjected to closed simmering at a specific temperature and pressure, and then the soybean dregs are separated. By using a principle similar to that of a pressure cooker to perform closed simmering on the raw - ground soybean milk, not only the bean smell is effectively overcome, but also the strong soybean fragrance is retained; and by performing closed simmering first and then separating the soybean dregs, the nutritional components and cellulose in the soybean dregs can be fully extracted during the closed simmering process;

[0030] 2) By using the cooked soybean milk without bean smell and with strong soybean fragrance obtained by the special treatment of the present invention to replace the milk and cream components in traditional ice cream, and supplemented with black soybean powder and lotus seed powder, not only can the prepared ice cream have richer nutritional value and health - care effects, meet the current social demand for healthy and nutritious diets, but also has a good taste, simple ingredients, all of which are beneficial to health components and belong to green and healthy foods;

[0031] Therefore, compared with the prior art, the present invention has significant progressiveness and application value for promotion. Specific embodiments

[0032] The technical scheme of the present invention is further described in detail and completely below in conjunction with the examples. It should be understood that these examples are only used to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods in the following examples without specifying specific conditions are usually carried out under conventional conditions or according to the conditions recommended by the manufacturer.

[0033] Example 1

[0034] A soybean ice cream has the following raw material composition formula:

[0035] 1000g cooked soy milk;

[0036] 100g black bean powder;

[0037] 50g lotus seed powder;

[0038] Maltose 30g;

[0039] Trehalose 50g;

[0040] Sodium chloride 0.45 g;

[0041] The method for preparing the soybean ice cream comprises the following steps:

[0042] 1. Preparation of cooked soy milk

[0043] ① Soak 10 kg of soybeans after impurities are removed in 30 kg of water until there is no visible white hard core in the bean core;

[0044] ② After washing the soaked soybeans with water, grinding the soaked soybeans at room temperature in a mass ratio of 1:1 to water to obtain raw soybean pulp;

[0045] ③ The obtained soybean raw pulp was heated in a sealed manner at 140° C. under a pressure of 0.06 MPa for 40 minutes to obtain soybean cooked pulp;

[0046] ④ The obtained cooked soybean pulp is first subjected to extrusion separation treatment to remove the bean dregs therein, and a 100-mesh filter screen is selected for the extrusion separation treatment. The extruded separation liquid is then subjected to high-speed centrifugal separation (centrifugal separation speed is 4500 rpm) to remove the residue therein. The obtained separation liquid is the cooked soybean milk, which is naturally cooled to room temperature for standby use.

[0047] 2. Preparation of Soy Ice Cream

[0048] a) adding black bean powder, lotus seed powder, maltose, trehalose and sodium chloride to cooked soybean milk cooled to room temperature (25°C) according to the recipe, and mixing them evenly, first placing the mixed raw material liquid in a sterilizing pot, sterilizing it at 90°C for 12 minutes, and then placing the sterilized raw material liquid in a homogenizer, and sealing it at 65°C and 25MPa for 10 minutes;

[0049] b) aging the homogenized soybean ice cream raw material liquid at 4° C. for 5 hours to obtain an aged soybean ice cream raw material liquid;

[0050] c) adding the aged soybean ice cream raw material liquid obtained into an ice cream machine with a puffing function, and operating the machine at -10°C for 20 minutes to obtain soybean ice cream.

[0051] By sampling 200g for inspection, it was found that the soybean ice cream prepared in this embodiment had the following quality indicators:

[0052]

[0053] It can be seen from the above test results that the soybean ice cream prepared in the embodiment of the present invention has the advantages of low calories, high protein and low fat, which meets the current social healthy and nutritious dietary needs; moreover, the ingredients are all beneficial to health, belonging to green and healthy food, and has multiple dietary therapy and health care nutritional values; in addition, after eating and tasting, it has a delicate taste, no bean smell, retains a strong bean flavor, and is sweet but not greasy, which is suitable for public consumption.

[0054] Example 2

[0055] The difference between this embodiment and embodiment 1 is that the soybean ice cream has the following raw material composition formula:

[0056]

[0057] The preparation method of the cooked soy milk and soy ice cream is the same as that described in Example 1;

[0058] After eating and tasting, it has a delicate taste, no bean smell, retains a strong bean flavor and has richer nutritional value.

[0059] Example 3

[0060] The difference between this embodiment and embodiment 1 is that the soybean ice cream has the following raw material composition formula:

[0061]

[0062]

[0063] The preparation method of the cooked soy milk and soy ice cream is the same as that described in Example 1;

[0064] After eating and tasting, it has a delicate taste, no bean smell, retains a strong bean flavor and is rich in nutritional value.

[0065] As described above, in the present invention, raw soy milk is first subjected to sealed simmering at a specific temperature and pressure, and then the soybean dregs are separated. By adopting the principle similar to that of a pressure cooker to conduct sealed simmering on the raw ground soy milk, not only the bean odor is effectively overcome, but also the rich soybean fragrance is retained. Moreover, by first conducting sealed simmering and then separating the soybean dregs, the nutritional components and cellulose in the soybean dregs can be fully extracted during the sealed simmering. By using the cooked soy milk without bean odor and with rich soybean fragrance obtained through the special treatment of the present invention to replace the milk and cream components in traditional ice cream, and adding black bean powder and lotus seed powder as supplements, not only can the prepared ice cream have richer nutritional value and health care effects, meeting the current social demand for healthy and nutritious diet, but also it has a good taste, simple ingredients, all of which are healthy components and belong to green and healthy foods. Therefore, compared with the prior art, the present invention has remarkable progressiveness and application value for popularization.

[0066] It should also be noted here that the room temperature mentioned in the present invention refers to the indoor temperature of 20 - 30 °C.

[0067] Finally, it should be pointed out here that the above are only some preferred embodiments of the present invention, and it should not be construed as a limitation to the protection scope of the present invention. Some non-essential improvements and adjustments made by those skilled in the art based on the above content of the present invention all fall within the protection scope of the present invention.

Claims

1. A soy ice cream, characterized in that, It has the following raw material composition formula: 100 parts by mass of cooked soy milk; 8 - 12 parts by mass of black bean powder; 5 - 7 parts by mass of lotus seed powder; 3 - 5 parts by mass of maltose; 3 - 5 parts by mass of trehalose; 0.045 - 0.055 parts by mass of sodium chloride; Among them, the cooked soy milk is obtained by soaking soybeans and water in a mass ratio of 1:1, grinding them, and then successively performing simmering and filtration separation.

2. The soy ice cream according to claim 1, characterized in that: The simmering means sealing and heating at 135 - 145 °C for 35 - 45 minutes under a pressure of 0.03 - 0.08 MPa.

3. The soy ice cream according to claim 1, characterized in that, The preparation of the cooked soy milk includes the following steps: ① Soak the soybeans with impurities removed in 2 - 4 times the mass of water until there is no visible hard white core in the bean heart; ② After washing the soaked soybeans with water, grind them at room temperature (20 - 30 °C) according to the mass ratio of soaked soybeans to water of 1:1 to obtain raw soy milk; ③ Heat the obtained raw soy milk hermetically at 135 - 145 °C under a pressure of 0.03 - 0.08 MPa for 35 - 45 minutes to obtain cooked soy milk; ④ First perform extrusion separation on the obtained cooked soy milk to remove the soybean dregs therein, and then subject the extrusion separation liquid to high-speed centrifugal separation to remove the residues therein. The obtained separated liquid is the cooked soy milk.

4. The soy ice cream according to claim 3, characterized in that: In step ④, a filter screen with 80 - 120 meshes is selected for the extrusion separation treatment.

5. The soy ice cream according to claim 3, characterized in that: In step ④, the speed of centrifugal separation is 3500 - 4500 revolutions per minute.

6. A method for preparing the soybean ice cream according to claim 1, characterized in that, It includes the following steps: a) Add black bean powder, lotus seed powder, maltose, trehalose, and sodium chloride to the cooked soy milk cooled to room temperature according to the formula, mix evenly, and then successively perform sterilization treatment and homogenization treatment; b) Age the homogenized raw material liquid of soy ice cream at 3 - 5 °C for 4 - 6 hours to obtain an aged raw material liquid of soy ice cream; c) Add the obtained aged raw material liquid of soy ice cream to an ice cream machine with a puffing function and work at - 10 - 15 °C for 15 - 25 minutes to obtain soy ice cream.

7. The preparation method according to claim 6, characterized in that: The sterilization treatment in step a) means placing the evenly mixed raw material liquid in a sterilization pot and sterilizing it at 85 - 95 °C for 10 - 15 minutes.

8. The preparation method according to claim 6, characterized in that: The homogenization treatment in step a) means placing the raw material liquid after sterilization treatment in a homogenizer and hermetically treating it at 60 - 70 °C and 20 - 30 MPa for 8 - 12 minutes.

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