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Soybean health care ice cream with low fat, high expansion rate and high stability and preparation method thereof

A high-stability, high-expansion technology, used in frozen desserts, food ingredients as emulsifiers, and food ingredients as taste improvers, etc. Good resistance to melting, the effect of promoting the formation of microstructure

Inactive Publication Date: 2018-05-04
黑龙江省绿色食品科学研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the lack of emulsification of soybean protein compared with casein, when it is added to ice cream, ice cream will have problems such as low expansion rate, easy melting, easy collapse, and rough taste, which limits its development in the ice cream industry

Method used

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  • Soybean health care ice cream with low fat, high expansion rate and high stability and preparation method thereof
  • Soybean health care ice cream with low fat, high expansion rate and high stability and preparation method thereof
  • Soybean health care ice cream with low fat, high expansion rate and high stability and preparation method thereof

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Experimental program
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specific Embodiment approach 1

[0024] Specific embodiment 1: This embodiment records a low-fat, high-expansion, high-stability soybean health-care ice cream. The ice cream is made of the following raw materials according to the mass percentage: soybean protein isolate and phospholipid complex 5-6 %, skimmed milk powder: 6~9%, cream: 10%, sucrose: 13~15%, emulsifier: 0.11%, stabilizer: 0.06%, and the balance is water.

specific Embodiment approach 2

[0025] Embodiment 2: The low-fat, high-expansion and high-stability soybean health-care ice cream described in Embodiment 1, the emulsifier is one or a combination of sucrose ester and monoglyceride.

specific Embodiment approach 3

[0026] Specific embodiment three: a kind of low-fat high-expansion high-stability soybean health-care ice cream described in specific embodiment one, described stabilizer is carrageenan, locust bean gum, CMC, xanthan gum or guar gum- a mixture of one or more.

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Abstract

The invention discloses soybean health care ice cream with low fat, high expansion rate and high stability and a preparation method thereof, and belongs to the technical field of ice cream preparation. The method comprises the following steps: performing ultrahigh-pressure homogenization on soybean protein isolate and compounding with hydroxylation modified water-soluble phospholipid to form a high-emulsibility compound of soybean protein isolate and phospholipid; adding the compound into ice cream to partially substitute milk powder. The ice cream is specifically prepared from the following components: 5-6% of compound of soybean protein isolate and phospholipid, 6-9% of skim milk powder, 10% of cream, 13-15% of sucrose, 0.11% of emulsifier, 0.06% of stabilizer, and the balance of water.The obtained ice cream product has an expansion rate of 74% and good melting resistance; hardness of the ice cream is reduced, the formation of ice cream in a shearing-freezing process is promoted, and the ice cream product has good mouthfeel. The method solves the problem that application of common soybean protein isolate in ice cream is influenced by the poor emulsibility, effectively improves the quality of low-fat ice cream and makes up for the damage of ice cream structure caused by low fat content.

Description

technical field [0001] The invention belongs to the technical field of ice cream production, in particular to low-fat, high-expansion, high-stability soybean health-care ice cream and a preparation method thereof. Background technique [0002] Ice cream is deeply loved by consumers for its smooth and delicate taste, mellow flavor, refreshing and thirst quenching, cool and sweet. In recent years, with people's attention to health, people's requirements for food have changed from food and clothing to nutrition. Due to its high fat and high cholesterol content, traditional ice cream has hidden health risks. Making health-care ice cream has become the development trend of ice cream. Ice cream with health functions will also promote the development of the ice cream industry again. Soybean protein has a good price advantage and potential functional properties. Applying it in ice cream can not only save costs but also promote the development of ice cream industry in the direction ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/38A23G9/32
CPCA23G9/327A23G9/38A23V2002/00A23V2200/14A23V2200/30A23V2250/5488A23V2250/628A23V2250/5036A23V2250/507A23V2250/5086A23V2200/222A23V2250/192A23V2250/506
Inventor 郑环宇韩建春张林崔月婷高春蕾丁阳月许慧马宁
Owner 黑龙江省绿色食品科学研究院
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