Ice cream enriched in wheat brdietary fibers and preparation method thereof

A wheat bran dietary fiber and ice cream technology, which is applied in food preparation, food science, frozen desserts, etc., can solve problems such as rough taste, achieve unique taste, uniform bubbles, and reduce dosage

Active Publication Date: 2013-11-27
CHENGDU URBAN MODERN AGRI IND TECH RES INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Then the traditional ice cream can not meet the needs of this group of people
[0005] In recent years, people's attention to dietary fiber and its products has continued to heat up. At present, various products have appeared, such as corn husk dietary fiber ice cream, soybean dietary fiber ice cream, etc., but the taste is rough

Method used

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  • Ice cream enriched in wheat brdietary fibers and preparation method thereof
  • Ice cream enriched in wheat brdietary fibers and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The preparation of embodiment 1 wheat bran dietary fiber

[0040] (1) Weigh and disperse 100 g of the prepared wheat bran raw material in water (wheat bran: water = 1:7), soak for 15 minutes, wash with 30 times of water, and collect pure wet wheat bran for use;

[0041] (2) Add water to the above wet wheat bran (wheat bran: water = 1:10), adjust the pH of the solution to 5.5 with 2-3% citric acid, and maintain it in a 55°C water bath for 4 hours; wash the wheat bran with distilled water to medium properties, placed on the separator of an electric blast drying oven at 50°C for 8h;

[0042] (3) Add water to the dried wheat bran base (wheat bran: water = 1:10), adjust the pH to 5.5~7.0 with 2-3% citric acid, boil for 20-30 minutes to gelatinize the starch, and then reduce the temperature of the solution to To 50°C-70°C, add a certain amount of α-amylase (per 25U / g), hydrolyze at 60°C for 45min, and inactivate the enzyme for 10min;

[0043] (4) Add a certain amount of neu...

Embodiment 2

[0046] The preparation of embodiment 2 wheat bran dietary fiber

[0047] (1) Take wheat bran and add water (wheat bran: water == 1:8), adjust the pH of the solution to 5.0-5.5 with 2-3% citric acid, and maintain it in a water bath at 50-55 °C for 5-6 hours;

[0048] (2) Lower the temperature of the solution to 50°C-70°C, add a certain amount of α-amylase (per 20U / g), hydrolyze at 55°C for 60 minutes, and inactivate the enzyme for 10 minutes;

[0049](3) Add a certain amount of acidic protease (per 1000U / g), stir at a constant temperature of 50 °C, and inactivate the enzyme in a boiling water bath for 10 minutes after 4 hours of water bath;

[0050] (4) Filter and dehydrate the insoluble dietary fiber after deactivating the enzyme, add water (wheat bran: water = 1:10), add 50 ml of hydrogen peroxide, stir with a magnetic stirrer at room temperature for 3 hours to decolorize, filter and wash to dryness The base is clarified and placed on the separator of an electric blast dryin...

Embodiment 3

[0052] The preparation of embodiment 3 wheat bran dietary fiber

[0053] (1) Weigh and disperse 100 g of the prepared wheat bran raw material in water (wheat bran: water = 1:7), soak for 15 minutes, wash with 30 times of water, and collect pure wet wheat bran for use;

[0054] (2) Add water to the above wet wheat bran (wheat bran: water = 1:8), adjust the pH of the solution to 7.0 with 2-3% citric acid, and maintain it in a 60°C water bath for 4 hours; wash the wheat bran with distilled water to medium properties, placed on the separator of an electric blast drying oven at 50°C for 8h;

[0055] (3) Add water to the dried wheat bran base (wheat bran: water = 1:10), adjust the pH to 5.5~7.0 with 2-3% citric acid, boil for 20-30 minutes to gelatinize the starch, and then reduce the temperature of the solution to To 50°C-70°C, add a certain amount of α-amylase (per 30U / g), hydrolyze at 65°C for 30 minutes, and then inactivate the enzyme for 15 minutes;

[0056] (4) Add a certain...

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Abstract

The invention relates to an ice cream enriched in wheat bran dietary fibers and a preparation method thereof. The preparation method of the wheat bran dietary fibers comprises the steps of: (1) adding 8-10 times of water into wheat bran, regulating pH to be 5.0-7.0 by using citric acid, the keeping the temperature at 50-60 DEG C for 4-6 hours, boiling and cooling; (2) respectively adding alpha-amylase and protease for enzymolysis, and performing enzyme deactivation treatment; and (3) filtering, discoloring and roasting to obtain the wheat bran dietary fibers. The ice cream enriched in wheat bran dietary fibers has wheat bran flavor, is sweet and delicate, has unique mouthfeel, health-care function, high expansion rate and coherence and low melting rate and hardness; the generated bubbles are uniform and consistent, the mouthfeel and greasy feel of the ice cream are improved, and the ice cream is fine and smooth and has high firmness and viscosity during chewing.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an ice cream rich in wheat bran dietary fiber and a preparation method thereof. Background technique [0002] Ice cream is a kind of food containing high-quality protein, high sugar and high fat, and also contains amino acids and calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, etc., which have the functions of regulating physiological functions, maintaining osmotic pressure and pH. The ice cream, which is mainly made of cream, has a smooth and refreshing taste, but it also has hazards such as the high calorie of cream. [0003] Wheat is one of the most important crops in the world with the largest planting area, the most widely distributed and the most important crops. my country is a major producer of wheat, with an annual output of more than 100 million tons of wheat. The annual output of wheat bran as a by-product of wheat processing reaches more than 20 millio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/04A23L1/308A23L1/10A23G9/36A23G9/42A23L7/10
Inventor 蒲至恩刘亚西李伟江千涛陈国跃魏育明
Owner CHENGDU URBAN MODERN AGRI IND TECH RES INST CO LTD
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