Ice cream containing unsaturated fatty acid and beta-carotene, and making method thereof
A technology of unsaturated fatty acids and carotene, applied in the field of nutrition and health food, can solve the problems of ice cream quality defects, hidden health risks, etc., and achieve the effects of preventing cardiovascular diseases, increasing creaminess, and avoiding tissue collapse
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Embodiment 1
[0032] The present invention prepares the ice cream rich in unsaturated fatty acid and β-carotene according to the following steps:
[0033] 1. Prepare emulsion A according to the following weight ratio: 4% anhydrous butter, 3.9% soybean protein isolate powder, 7.1% skim milk powder, 2% starch sodium octenyl succinate, and water as the balance. Dissolve soybean protein isolate powder in water at room temperature and stir for 2 hours overnight, then mix with anhydrous butter, skimmed milk powder and water evenly, heat to 60°C, add starch sodium octenyl succinate and stir.
[0034] 2. Prepare emulsion B according to the following weight ratio: dissolve 0.01% of β-carotene in 16% corn oil, mix with 12% of defatted powder, 20% of sucrose, 8% of corn starch syrup, and water as the balance.
[0035] 3. Sterilization: The prepared two phases were sterilized in a water bath at 65° C. for 30 minutes.
[0036] 4. Homogenization: The two phases are respectively added to the homogenizer ...
Embodiment 2
[0043] The difference between this embodiment and Example 1 is: in step one, the solid fat is palm oil, the mass fraction of palm oil is 6%, soybean protein isolate powder is 4%, skim milk powder is 7%, octenyl succinic acid Sodium starch is 2.5%. Mix palm oil, soybean protein isolate powder, skimmed milk powder and water evenly, heat to 60°C, add starch sodium octenyl succinate and stir. In step 2, the mass fraction of corn oil is 14%, β-carotene is 0.015%, defatted powder is 11.5%, sucrose is 22%, and corn syrup solids are 6%.
[0044] The ice cream product rich in corn oil and β-carotene produced in this example has an unsaturated fatty acid ratio of 70%, good melting resistance, a melting rate of 76% after 90 minutes, an average fat globule particle ≤ 3 μm, and a swelling degree of 57 %. Ice cream is yellowish in color, fine in texture, good in shape, soft in shape, good in taste and flavor, moderate in hardness, and without obvious crystallization.
Embodiment 3
[0046] The difference between this embodiment and Example 1 is: in step one, the solid fat is palm oil, the mass fraction of palm oil is 8%, soybean protein isolate powder is 4.2%, skim milk powder is 6.8%, octenyl succinic acid Sodium starch is 2.8%. Mix palm oil, soybean protein isolate powder, skimmed milk powder and water evenly, heat to 60°C, add starch sodium octenyl succinate and stir. In step 2, the liquid oil is peanut oil, and the mass fraction of peanut oil is 12%, β-carotene is 0.015%, defatted powder is 11.5%, sucrose is 24%, and corn syrup solids are 6%.
[0047] The proportion of unsaturated fatty acid in the ice cream product rich in peanut oil and β-carotene produced in this example is 60%, the melting resistance is enhanced, the melting rate is 20% after 90 minutes, the average particle size of fat globules is 30 μm, and the expansion degree is 62%. . Ice cream is yellowish in color, smooth in texture, good in shape, low in coldness, good in taste and flavo...
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