CN102754730A

CN102754730A - Soy protein ice cream

Info

Publication number: CN102754730A
Application number: CN2012102277382A
Authority: CN
Inventors: 李世伟; 王建忠; 高建勇; 卢娟娟
Original assignee: CERES BIOTEKNOLOGY GROUP Co Ltd
Current assignee: CERES BIOTEKNOLOGY GROUP Co Ltd
Priority date: 2012-06-21
Filing date: 2012-06-21
Publication date: 2012-10-31

Abstract

The invention discloses a soy protein ice cream which comprises the following components in percentage by weight: 2-10 percent of soy protein, 2-8 percent of whole milk powder, 10-18 percent of white granulated sugar, 2-8 percent of vegetable fat powder, 0.1-0.5 percent of emulsifying agent, 0.1-1.5 percent of thickening agent, 0.1-1.2 percent of stabilizing agent, 0.075-0.5 percent of natural perfume and the balance of pure water. The modified soy bean is applied to the production of ice cream, so that the soy protein ice cream has higher nutrition value, is easier to absorb by a human body, can replace partial milk products, and is smooth in taste.

Description

A kind of soybean protein ice cream

Technical field

The present invention relates to field of food, especially a kind of ice-cream prescription.

Background technology

Ice cream is a kind of frozen dairy product that liked by the consumer; Contain a large amount of cholesterol (in the animal protein) in the batching of traditional ice cream; Heat is high, cost is high; Based on the consideration of healthy and economic benefit aspect, make ice-cream research with the partly alternative animal raw materials of soybean protein and receive extensive attention in recent years.Though traditional soybean protein isolate has greater advantage on functional; But be that production application but is restricted in ice cream; This be because: at first, the functional character of common soybeans protein isolate such as water and property, dissolubility, stickiness, gelation, the sense of organization, emulsibility, oil absorption, foaminess, conglomeration property, film forming etc. can not satisfy the demand of icecream production; Secondly the biological effective rate of utilization of its nutritional labeling is not high, therefore just requires the functional characteristic of certain aspect of soybean protein isolate is improved.At present existing many companies pass through enzyme modification; The various performances of protein isolate have been improved; These functional characteristics material performance required with producing ice cream is consistent, meets the ice cream requirements of actual production, can obtain harder than the ice cream of common raw material production; Elasticity is better, the high-grade ice cream that mouthfeel is more smooth.

Summary of the invention

The objective of the invention is the modified soy-bean protein product is applied in the icecream production; A kind of novel soybean albumen ice cream prescription is provided; Raw material of the present invention is the soybean protein through enzyme modification, and auxiliary material of the present invention mainly includes: white granulated sugar, whole milk powder, thickener, stabilizing agent, vegetable fat powder.

A kind of soybean protein ice cream comprises following components in weight percentage, soybean protein 2%-10%; Whole milk powder 2%-8%, white granulated sugar 10%-18%, vegetable fat powder 2%-8%; Emulsifying agent 0.1%-0.5%; Thickener 0.1%-1.5%, stabilizing agent 0.1%-1.2%, natural perfume material 0.075%-0.5%, surplus are pure water.

Described soybean protein is the enzyme modification soybean protein.Described emulsifying agent is a monoglyceride.

Described thickener is sodium alginate or sodium cellulose glycolate or its combination.

Described stabilizing agent is a kind of or any several kinds combination in xanthans, gelatin, the guar gum.

Described natural perfume material is a kind of or any several kinds combination in natural herb essence, natural strawberry essence, the natural chocolate essence.

Described soybean protein ice cream can also add other auxiliary materials, so that process differently flavoured ice cream.

The ice-cream preparation technology of above-mentioned soybean protein is:

Component during the allotment homogeneous will be filled a prescription adds water and mixes homogeneous behind the mixing;

Ripe aging material behind the homogeneous is placed under the 4-5 ℃ of condition stores 3-5 hour;

Congeal the material after the maturation through the ice cream maker discharging of congealing;

Ice cream after sclerosis is congealed was preserved 12-24 hour down at-25～-18 ℃ behind filling and packing.

The present invention compares existing ice cream prescription and has following advantage: modified soy-bean protein is applied on the icecream production, and the soybean protein functional character after the modification is better, is easier to be absorbed by the body; But the instead of part dairy products, the used batching of this ice cream is simple, and production technology is simple; The ice cream free from beany flavor of making; Mouthfeel, local flavor are all identical with traditional ice cream, but its nutritive value is higher, and mouthfeel is more smooth.

The specific embodiment

Embodiment 1

To do 100kg ice cream magma is example: modified soybean protein isolate 10kg, whole milk powder 8kg separate with part is water-soluble, take by weighing white granulated sugar 10kg, vegetable fat powder 2kg adding part water heating for dissolving again, lysate are poured into the mixed liquor of soybean protein and milk powder; Add monoglyceride 0.5kg, sodium alginate 0.1kg again, stabilizing agent xanthans 0.1kg, the smart 0.5kg of natural herb; Add water then and add to 100kg; Fully stir 20min, reach behind the homogeneous 4 ℃ aging 3 hours, through ice cream maker congeals after, load; Preserved 12-24 hour down at-25～-18 ℃, make this product.

Through detecting, its various component contents are following: soybean protein 9.0%, vegetablefats 4.9%, ester-less milk solid 32.7%, total solid 37.6%, expansion rate 65%.

Embodiment 2

To do 100kg ice cream magma is example: modified soybean protein isolate 8kg, whole milk powder 2kg separate with part is water-soluble; Take by weighing white granulated sugar 15kg, vegetable fat powder 8kg again, add part water heating for dissolving, lysate is poured into the mixed liquor of soybean protein and milk powder; Add monoglyceride 0.1kg, guar gum 0.6kg, sodium cellulose glycolate 1.5kg, natural chocolate essence 0.2kg again; Add water then and add to 100kg, fully stir 20min, wore out 2 hours behind the homogeneous; Filling after ice cream maker congeals ,-25-18 ℃ following the storage 12-24 hour.

Through detecting, its various component contents are following: soybean protein 1.8%, vegetablefats 4.6%, ester-less milk solid 25.9%, total solid 30.5%, expansion rate 84%.

Embodiment 3

To do 100kg ice cream magma is example: take by weighing modified soybean protein isolate 2kg, whole milk powder 6kg separates with part is water-soluble; Take by weighing white granulated sugar 18kg, vegetable fat powder 5kg again, add the water heating for dissolving, lysate is poured into the mixed liquor of soybean protein and milk powder; Add monoglyceride 0.3kg, sodium alginate and sodium cellulose glycolate mixture 0.8kg, gelatin 1.2kg, natural strawberry essence 0.075kg again; Add water then and add to 100kg, fully stir 20min, wore out 2 hours behind the homogeneous; Filling after ice cream maker congeals ,-25--18 ℃ following the storage 12-24 hour.

Through detecting, its various component contents are following: soybean protein 3.6%, vegetablefats 3.1%, ester-less milk solid 24.6%, total solid 27.7%, expansion rate 78%.

Claims

1. a soybean protein ice cream is characterized in that: comprise following components in weight percentage: soybean protein 2%-10%, whole milk powder 2%-8%; White granulated sugar 10%-18%; Vegetable fat powder 2%-8%, emulsifying agent 0.1%-0.5%, thickener 0.1%-1.5%; Stabilizing agent 0.1%-1.2%, natural perfume material 0.075%-0.5%, surplus are pure water.

2. the ice-cream preparation technology of the described soybean protein of claim 1 is:

The allotment homogeneous: the component in will filling a prescription adds water and mixes, homogeneous behind the mixing;

Ripe, aging: as the material behind the homogeneous to be placed under the 4-5 ℃ of condition to store 3-5 hour;

Congeal: with the material after the maturation through the ice cream maker discharging of congealing;

Sclerosis: the ice cream after congealing was preserved 12-24 hour down at-25～-18 ℃ behind filling and packing.

3. a kind of soybean protein ice cream as claimed in claim 1 is characterized in that: described soybean protein is the enzyme modification soybean protein.

4. a kind of soybean protein ice cream as claimed in claim 1 is characterized in that: described emulsifying agent is a monoglyceride.

5. a kind of soybean protein ice cream as claimed in claim 1 is characterized in that: described thickener is sodium alginate or sodium cellulose glycolate or its combination.

6. a kind of soybean protein ice cream as claimed in claim 1 is characterized in that: described stabilizing agent is a kind of or any several kinds combination in xanthans, gelatin, the guar gum.

7. a kind of soybean protein ice cream as claimed in claim 1 is characterized in that: described natural perfume material is a kind of or any several kinds combination in natural herb essence, natural strawberry essence, the natural chocolate essence.

8. a kind of soybean protein ice cream as claimed in claim 1 is characterized in that: described soybean protein ice cream can also add other auxiliary materials, so that process differently flavoured ice cream.