Ice cream free of trans-fatty acids and low in saturated fatty acid content and preparation method thereof
An ice cream and fatty acid technology, applied in the field of zero-trans low saturated fatty acid ice cream and its preparation, can solve the problems of high price and limited sources, and achieve the effect of excellent expansion ratio
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Embodiment 1
[0034] Weigh 141g of rapeseed oil, transfer 6g of γ-oryzanol and 3g of β-sitosterol into the oil, use a magnetic stirrer to stir the sample at a stirring rate of 400rpm at a temperature of 80°C for 0.5h, transfer it to a temperature control box, and set the temperature At 20°C, the storage time is 24 hours, and the special grease for ice cream with a mass fraction of 6% of γ-oryzanol and β-vitrosterol is prepared. The melting point was found to be 62.9°C.
Embodiment 2
[0036] Weigh 138g of rapeseed oil, transfer 8g of γ-oryzanol and 4g of β-sitosterol into the oil, use a magnetic stirrer to stir the sample at a stirring rate of 400rpm at a temperature of 80°C for 0.5h, transfer it to a temperature control box, and set the temperature At 20°C, the storage time is 24 hours, and the special oil for ice cream with a mass fraction of 8% of γ-oryzanol and β-vitrosterol is prepared. The melting point was found to be 64.0°C.
Embodiment 3
[0038] Weigh 135g of rapeseed oil, transfer 10g of γ-oryzanol and 5g of β-sitosterol into the oil, use a magnetic stirrer to stir the sample at a stirring rate of 400rpm at a temperature of 80°C for 0.5h, transfer it to a thermostat box, and set the temperature At 20°C, the storage time is 24 hours, and the special grease for ice cream with a mass fraction of 10% of γ-oryzanol and β-vitrosterol is prepared. The melting point was found to be 64.5°C.
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