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Nutrimental fruit and vegetable juice soybean peptide ice-cream stick and preparation method thereof

A production method and soybean peptide technology, which can be used in frozen desserts, food ingredients as emulsifiers, protein-containing food ingredients, etc., can solve the problems of fat, high calorie, and children are not allowed to over-eat popsicles, etc., and achieve high nutritional value and taste. Good quality and the effect of increasing vitamin content

Inactive Publication Date: 2017-06-30
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Popsicle products taste good, but they are high in fat and calories, and they are a kind of junk food. Therefore, many parents do not allow children to eat popsicles too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Weigh 10 parts of defatted soybean meal into the enzymolysis reactor, add 50 parts of distilled water to the soybean meal, stir the soybean meal evenly to ensure that the soybean meal is evenly distributed in the water, then adjust the temperature to 80°C, heat for 10 minutes, and react Cool the material to 55°C, adjust the pH of the mixture to pH 7 with NaOH, accurately weigh the protease and add it to the enzymolysis reactor, stir continuously with a magnetic stirrer, and add NaOH dropwise during the reaction process, so that the system reacts The pH stays in a stable range during the process. Continuous reaction for 3 hours, you can stop the stirring of the reaction system, quickly heat the reaction system to 80 ° C, and then continue to heat for 10 minutes to inactivate the enzyme in the reaction system and terminate the reaction. Put 20 parts of fresh grapes, 20 parts of beets, 20 parts of peaches, and 20 parts of cabbage into a broken wall cooking machi...

Embodiment 2

[0024] Example 2: Weigh 10 parts of defatted soybean meal into the enzymolysis reactor, add 50 parts of distilled water to the soybean meal, stir the soybean meal evenly to ensure that the soybean meal is evenly distributed in the water, then adjust the temperature to 100°C, heat for 15 minutes, and react Cool the material to 55°C, adjust the pH of the mixture to pH 7 with NaOH, accurately weigh the protease and add it to the enzymolysis reactor, stir continuously with a magnetic stirrer, and add NaOH dropwise during the reaction process, so that the system reacts The pH stays in a stable range during the process. Continuous reaction for 3 hours, you can stop the stirring of the reaction system, quickly heat the reaction system to 80 ° C, and then continue to heat for 10 minutes to inactivate the enzyme in the reaction system and terminate the reaction. Put 20 parts of fresh oranges, 20 parts of cabbage, 20 parts of carrots, and 20 parts of apples into a wall-breaking cooking ...

Embodiment 3

[0025]Example 3: Weigh 10 parts of defatted soybean meal into the enzymolysis reactor, add 100 parts of distilled water to the soybean meal, adjust the temperature to 100°C, heat for 15min, cool the reactant to 55°C, and adjust the pH of the mixture to The pH is 7. Accurately weigh the protease and add it to the enzymolysis reactor. Stir continuously with a magnetic stirrer. At the same time, NaOH is continuously added dropwise during the reaction to keep the pH of the system within a stable range during the reaction. Continuous reaction for 3 hours, you can stop the stirring of the reaction system, quickly heat the reaction system to 80 ° C, and then continue to heat for 10 minutes to inactivate the enzyme in the reaction system and terminate the reaction. Put 20 parts of fresh pears, 20 parts of avocados, and 20 parts of carrots into a broken wall cooking machine, squeeze the semi-finished products through a juicer to extract fruit and vegetable juices, collect the fruit and ...

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Abstract

A nutrimental fruit and vegetable juice soybean peptide ice-cream stick and a preparation method thereof are provided. The nutrimental fruit and vegetable juice soybean peptide ice-cream stick belongs to the technical field of refined processing of agricultural products and comprehensive utilization of agricultural products. The method comprises the steps: pretreatment of the agricultural products; crushing and squeezing of fruits and vegetables and concentrating and cooling; allocation of raw materials according to the proportion; homogenization, autoclaved sterilization, molding in a mold; so as to obtain an ice-cream stick product with high nutrient value. The nutrimental fruit and vegetable juice soybean peptide ice-cream stick is rich in multiple nutrition factors; eating the nutrimental fruit and vegetable juice soybean peptide ice-cream stick often can improve the oxidation resistance of the organism and can prevent diseases of hypertension and hyperlipidemia and is beneficial to physical and mental development of teenagers and children during the length of bodies. The preparation method has the advantages of simple technological process, low facility request and low use cost and is simple and convenient to operate and is suitable for mass promotion.

Description

[0001] Technical field: [0002] The invention belongs to the field of food technology formulations, and relates to a method for making nutritious fruit and vegetable juice soybean peptide popsicles. [0003] Background technique: [0004] Popsicle is a food that young people and children love in summer. It has the effect of cooling down and replenishing physical strength. At present, popsicles are often seen in the market. Although popsicle products taste good, they are high in fat and calories and are a kind of junk food. Therefore, many parents do not allow children to eat popsicles in excess. [0005] Many scholars have found that soybean has rich nutritional value and health care function. The protein content in soybeans is very high, occupying the first place among all plant foods, with a protein content of about 40%, and more than 80% of these soybean proteins are soluble proteins. When people process and utilize soybean proteins, It is this part of soluble protein tha...

Claims

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Application Information

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IPC IPC(8): A23G9/38A23G9/42A23G9/36
CPCA23G9/38A23G9/36A23G9/42A23V2002/00A23V2200/222A23V2250/55A23V2250/192A23V2250/511A23V2300/26
Inventor 刘静波张德举张婷王纪川
Owner JILIN UNIV
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