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Nutritional healthcare ice cream containing vegetable protein, and making method thereof

A vegetable protein and ice cream technology, applied in frozen desserts, food science, applications, etc., can solve the problems of excessive cholesterol and fat intake, obesity, excess nutrition, etc. Effect

Active Publication Date: 2015-05-27
山东禹王生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But most of the ice creams currently available on the market contain a large amount of animal protein and fat, and excessive intake of animal protein may cause side effects such as excessive cholesterol and fat intake, resulting in overnutrition; A large amount of sucrose is added to the ice cream formula. Excessive intake of sugar will lead to obesity, and then lead to a series of diseases such as high blood pressure, coronary heart disease, and cardiovascular and cerebrovascular diseases.

Method used

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  • Nutritional healthcare ice cream containing vegetable protein, and making method thereof
  • Nutritional healthcare ice cream containing vegetable protein, and making method thereof
  • Nutritional healthcare ice cream containing vegetable protein, and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of preparation method of vegetable protein nutritional health type ice cream, its component and mass percentage are:

[0034]

[0035]

[0036] According to the above components and mass percentages, taking the production of 100kg vegetable protein nutritional and health-care ice cream as an example, the production method is as follows:

[0037] 1) Pre-homogenization: After mixing 2kg of soybean protein, 4kg of soybean oil and 20kg of water, homogenize under a pressure of 150bar to obtain a soybean protein emulsion;

[0038] 2) Sterilization: Stir and mix the soybean protein emulsion prepared in step 1) and the remaining raw materials evenly, then sterilize in a sterilization tank at 90°C for 15 minutes,

[0039] 3) Homogenization: control the temperature to drop to 60°C after sterilization, and homogenize at 100bar for 7 minutes;

[0040] 4) Cooling and aging: Cool the homogenized material liquid in step 3) to 4°C, and age at this temperature for 2 hours;...

Embodiment 2

[0044] A kind of preparation method of plant protein nutrition and health type ice cream, its component and weight percentage are:

[0045]

[0046]

[0047] According to the above components and mass percentages, taking the production of 100kg vegetable protein nutritional and health-care ice cream as an example, the production method is as follows:

[0048] 1) Pre-homogenization: After mixing 5kg of soybean protein, 6kg of corn germ oil, and 50kg of water, homogenize under a homogenization pressure of 250bar to obtain soybean protein emulsion;

[0049] 2) Sterilization: After the soybean protein emulsion prepared in step 1) is fully stirred and mixed with the remaining raw materials, sterilize in a sterilization tank at 75°C for 30 minutes;

[0050] 3) Homogenization: control the temperature to drop to 65°C after sterilization, and homogenize at 250bar for 10 minutes;

[0051] 4) Cooling and aging: Cool the homogenized material liquid in step 3) to 4°C, and age at thi...

Embodiment 3

[0055]

[0056] According to the above components and mass percentages, taking the production of 100kg vegetable protein nutritional and health-care ice cream as an example, the production method is as follows:

[0057] 1) Pre-homogenization: Mix 1 kg of peanut protein, 1 kg of olive oil, 1 kg of sunflower oil, and 10 kg of water, and then homogenize at 200 bar to obtain a peanut protein emulsion;

[0058] 2) Sterilization: Stir and mix the peanut protein emulsion prepared in step 1) and the remaining components evenly, then sterilize in a sterilization tank at 80°C for 25 minutes;

[0059] 3) Homogenization: control the temperature to drop to 65°C after sterilization, and homogenize at 200bar for 8 minutes;

[0060] 4) Cooling and aging: Cool the homogenized material liquid in step 3) to 4°C, and age at this temperature for 12 hours;

[0061] 5) Freezing: Use a continuous freezer to freeze the aged liquid in step 4), and stop freezing when the expansion rate reaches 85%;

...

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Abstract

The invention discloses a nutritional healthcare ice cream containing a vegetable protein, and a making method thereof. The ice cream comprises, by mass, 1-5% of the vegetable protein, 1-5% of polybasic sugar alcohol, 0.001-0.02% of a functional high sweetener, 0.5-5% of prebiotics, 3-8% of maltodextrin, 1-6% of plant oil, 1-5% of skimmed milk powder, 0.1-0.5% of a stabilizer, 0.1-0.5% of an emulsifier, 1-5% of fruit and vegetable dietary fiber powder, 0.5-3% of a beauty treating and face nourishing substance, and the balance water. The ice cream is obtained through pre-homogenizing the above raw materials, sterilizing, homogenizing, carrying out cooling ageing, carrying out congelation molding, and hardening. The nutritional healthcare ice cream containing the vegetable protein has the characteristics of low sugar, low calorie, richness in the vegetable protein, adjustment of the intestinal florae, and promotion of the intestinal beneficial bacterium proliferation.

Description

technical field [0001] The invention relates to an ice cream and a production method thereof, in particular to a nutritional and health-care ice cream containing vegetable protein and a production method thereof, belonging to the field of food processing. Background technique [0002] Ice cream has a delicate and smooth taste, cool and refreshing taste, and has a pleasant taste. It has always been favored by the public, especially for children. But most of the ice creams currently available on the market contain a large amount of animal protein and fat, and excessive intake of animal protein may cause side effects such as excessive cholesterol and fat intake, resulting in overnutrition; A large amount of sucrose is added to the ice cream formula. Excessive intake of sugar will lead to obesity, which in turn will cause a series of diseases such as high blood pressure, coronary heart disease, and cardiovascular and cerebrovascular diseases. According to the results of the six...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/38A23G9/42A23G9/34A23G9/04
Inventor 刘汝萃范书琴牛祥臣李顺秀耿文静李亚云杜彩霞
Owner 山东禹王生物技术有限公司
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