CN103168911A - Ice cream containing unsaturated fatty acid and beta-carotene, and making method thereof - Google Patents
Ice cream containing unsaturated fatty acid and beta-carotene, and making method thereof Download PDFInfo
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Abstract
The invention relates to an ice cream containing unsaturated fatty acid and beta-carotene, belonging to the field of nutritional health-card food, and aiming at solving the health problems caused by eating a great deal of saturated fatty acid and overcoming the quality detects of the ice cream which is made by taking unsaturated fatty acid oil as a raw material. A making method of the ice cream comprises the following steps of: making emulsified liquid A by solid fat, isolated soy protein powder, spent meal, starch sodium octenylsuccinate and deionized water; mixing the beta-carotene and fluid oil and dissolving; making emulsified liquid B by the mixture, spent meal, a sweetening agent and deionized water; respectively sterilizing, homogenizing and ageing the two phases; before congelation, premixing the emulsified liquid A in advance, and then mixing the emulsified liquid B with the premixed emulsified liquid A to obtain ice cream slurry, wherein the quantity of the emulsified liquid B is equal to that of the emulsified liquid A; and finally, carrying out extrusion congelation operation at low temperature. The ice cream prepared by the invention is good in mouthfeel and shape forming ability, and overcomes the quality defects of the ice cream which is made by taking unsaturated fatty acid oil as raw material; and the ideal texture properties and nutrition-allocated proportion can be obtained.
Description
Technical field
The invention belongs to nutritional health food field, relate to a kind of ice cream and preparation method thereof, particularly a kind of ice cream that is rich in unrighted acid and beta carotene and preparation method thereof.
Background technology
Ice cream is very popular as a kind of frozen confectionery, yet in ice-cream process, material component and procedure of processing all can affect the quality of final products.Grease not only can provide delicious mouthfeel as nutritional labeling important in ice cream, and vital effect is played in formation and the maintenance of ice cream organization network structure.Because the low temperature middle fat that congeals is being brought into play the effect of supporting the ice cream network structure, therefore need that fusing point is higher, fat that at low temperatures can crystallization, in traditional ice cream, generally be anhydrous butter oil, palm oil or coconut wet goods and contain the higher solid-state fat of saturated fatty acid.And long-term a large amount of saturated fats such as animal fat, hydrogenated vegetable fat of taking in can increase hypertension, high fat of blood, cardiovascular and cerebrovascular disease equivalent risk.
At present, along with the enhancing of people's health care consciousness, consumption increases gradually for healthy food, therefore force the producer to add a large amount of fat more more healthy than solid-state fat in making the ice cream process, liquid vegetable oil is a kind of good selection, is rich in unrighted acid, color and luster fragrance.Yet when a large amount of solid-state fat (mostly being saturated fatty acid) was replaced by fluid oil (mostly being unrighted acid), ice-cream quality obviously descended, and can not produce structure the ice cream that is raw material as saturated fat, taste and cream sense.
Fat is embodied in part coagulation or the destabilizing effect of fat for the influence mechanism of ice cream Structure and stability.albumen and emulsifying agent can be adsorbed on fat surface competitively, therefore the albumen of fat globule surface coverage is replaced by partial emulsifier, when ice-cream slurry carries out when aging at 4 ℃, the part fat crystallization, under the shear action of congealing, the partially crystallizable fat of albumen coverlay attenuation is piled up and is condensed, form lipochondrion or a series of chain fat globule that condenses in being filled with the emulsion of air, thereby form network structure and wrap the air bubble that is filled with, build ice-cream microcosmos network and increase slurry viscosity, and then increase the cream sense that product can be perceived.Therefore, the ability of condensing after the fat globule collision is depended in the acquisition of ice cream good taste to a great extent.In addition, the adipogenic network structure of condensing that is adsorbed on the air bubble surface plays important effect to the stable and finished product thaw stability of ice cream air bubble.
Yet in the situation that there is no solid-state fat, fluid oil drops under shear action and collides, and assembles, and the part that is different from crystallised fat is condensed, and liquid oil droplet is gathered into larger drop and whole fat globule number is sharply reduced.The large drop that flocks together has lacked the ability of stable air bubble, and bubble is broken, and due to the heat-blocking action that has lacked air bubble, ice cream melting resistant ability descends.
Therefore, making the high-quality ice cream with the solid-state fat of a large amount of replacement of fluid oil is a very large challenge.Adjust lipid structure by the ratio that changes solid-state fat and fluid oil simply and can not obtain desirable ice cream texture characteristic.Need to seek a kind of feasible mode, make in the situation that fluid oil and solid-state fat coexists, the ice cream that is rich in unrighted acid of making has mouthfeel, dilation and the stability similar to the ice cream of making of saturated fatty acid.
Manufacturing process will be considered very important two aspects, at first, in the process of congealing, guarantee that the solid-state fat that serves as the support structure effect around the air bubble can keep independently fatty spherical, and the albumen that covers their surfaces can emulsified dose substitutes, fat globule issues first portion in the effect of shearing force and condenses and form network-likely, guarantees that finished product has good melting resistant characteristic.The second, stop fluid oil to be assembled, and destroy the microcosmos network structure of emulsion.Therefore to guarantee that liquid oil droplets has thicker protein film.At last, two emulsification liquid phases are mixed to get ice-cream slurry and congeal to make the ice cream that is rich in unrighted acid.
In the production process, the viscosity of albumen type, emulsion, the type of emulsifying agent and content also can be on the mass formation impacts of finished product, need considering whether the emulsifying agent in mutually can produce the surface protein in emulsion B at emulsion A substitutes, and needs to select suitable emulsifier content replace enough surface proteins.
The absorption of people for some specific nutrients also strengthened in the raising of health care consciousness.Beta carotene is a kind of fat-soluble natural colouring matter, and normal person's recommendation daily intaking amount is 15 ~ 50mg, and entering after human body can be in the situation that somagenic need changes vitamin A into, can be because of the excess intake vitamin A poisoning, for the yctalopia treatment effectively.Quantity research also shows greatly, and beta carotene all has good effect for radicals scavenging, raising systemic immunity power, cancer, reproductive system function etc.
In view of above-mentioned simple dependence changes solid-state fat and fluid oil ratio and is rich according to what conventional method was made the situation that there is many mass defect in the unrighted acid ice cream, strengthen simultaneously people to the absorption of this bioactivator of beta carotene, develop that unrighted acid is rich in a kind of making and the ice-cream method of beta carotene has great importance.
Summary of the invention
The healthy hidden danger that the absorption of a large amount of saturated fatty acids is caused in order to solve present people, improve simultaneously because of a large amount of many Ice Cream Quality defectives that replace solid-state fat to cause of fluid oil, the absorption of reinforcement to beta carotene the invention provides a kind of ice cream that is rich in unrighted acid and beta carotene and preparation method thereof.
The ice cream that is rich in unrighted acid and beta carotene of the present invention is mixed according to the weight ratio of weight ratio 1:1 by emulsion A and emulsion B, wherein emulsion A is that water forms by solid-state fatty 4 ~ 12%, soybean isolate protein powder 3.90 ~ 4.60%, skimmed milk 6.4 ~ 7.1%, starch Sodium Octenyl Succinate 2 ~ 4%, surplus by weight ratio, and emulsion B is that water forms by fluid oil 8 ~ 16%, beta carotene 0.01 ~ 0.03%, skimmed milk 10% ~ 12%, sweetener 20 ~ 32%, surplus by weight ratio.
Said ratio can further be optimized for: emulsion A is that water forms by solid-state fatty 5 ~ 10%, soybean isolate protein powder 4.00 ~ 4.50%, skimmed milk 6.5 ~ 7.0%, starch Sodium Octenyl Succinate 2.2 ~ 3.8%, surplus by weight ratio, and emulsion B is that water forms by fluid oil 9 ~ 15%, beta carotene 0.015 ~ 0.025%, skimmed milk 10.5% ~ 11.8%, sweetener 22 ~ 30%, surplus by weight ratio.
Said ratio also can further be optimized for: emulsion A is that water forms by solid-state fatty 6 ~ 8%, soybean isolate protein powder 4.20 ~ 4.40%, skimmed milk 6.6 ~ 6.8%, starch Sodium Octenyl Succinate 2.5 ~ 3.5%, surplus by weight ratio, and emulsion B is that water forms by fluid oil 10 ~ 14%, beta carotene 0.018 ~ 0.020%, skimmed milk 11.0% ~ 11.5%, sweetener 25 ~ 28%, surplus by weight ratio.
The above-mentioned manufacturing method of ice cream that is rich in unrighted acid and beta carotene, preparation according to the following steps:
One, solid-state fat, soybean isolate protein powder, skimmed milk, starch Sodium Octenyl Succinate and deionized water are made emulsion A.
Two, beta carotene is mixed with fluid oil make it the dissolving, this mixture and skimmed milk, sweetener and deionized water are made emulsion B.
Three, sterilization: the two-phase for preparing is sterilization 20 ~ 30min in the water-bath of 60 ~ 70 ℃ respectively.
Four, homogeneous: two-phase adds respectively carries out homogeneous in homogenizer.
Five, aging: as the emulsion after homogeneous to be cooled fast to 4 ℃, aging 18 ~ 24h under 4 ℃.
Six, the pre-stirring: emulsion A is stirred 4 ~ 6min under agitator 925rpm.
Seven, congeal: emulsion A and B are pressed the 1:1 mixing, carry out freeze blending in the low-temp. extrusion ice cream maker.
Solid-state fat of the present invention is anhydrous butter oil, palm oil or coconut oil; Fluid oil is sunflower oil, corn oil, rapeseed oil, olive oil, peanut oil, Castor oil, cottonseed oil or tea-seed oil.
Sweetener of the present invention is sucrose and corn starch syrup, and the mass ratio of sucrose and corn starch syrup is 20 ~ 24%:8 ~ 12%.
Skimmed milk protein content of the present invention is 34 ~ 36%, soybean isolate protein powder protein content＞90%.
In step 4 of the present invention, described homogenization pressure is 20 ~ 25MPa.
After emulsion A of the present invention and B mixed, in ice-cream slurry, the mass fraction of fat was 10 ~ 12%.
The method of the invention is simple, equipment do not had specific (special) requirements, with respect to the traditional fabrication method, just the preparation process with ice-cream slurry was divided into for two steps, solid-state fat and fluid oil are carried out respectively the preparation of emulsion, and solid-state like this fat has guaranteed the stability of air bubble in the situation that the emulsifying agent existence is condensed, and fluid oil exists with less fat droplets due to the covering of skimmed milk, has avoided a large amount of fluid oils to exist the tissue that causes to subside.
The present invention adopts the higher soybean isolate protein powder Substitute For Partial skimmed milk of protein content, and adds starch Sodium Octenyl Succinate as stabilising emulsifier, increases simultaneously the cream sense.The ice cream that is rich in the unrighted acid beta carotene that the present invention makes, its mouthfeel, local flavor, plastic property are good, have with conventional method and make, thaw stability, hardness, lipochondrion size, dilation that ice cream take solid-state fat as raw material is similar, also added beta carotene by scientific matching, many effects such as that the beta carotene in ice cream has is anticancer, anti-oxidant, angiocardiopathy preventing, cataract.Therefore, the ice cream of making by the method has made up to be rich in the unsaturated fat acid lipid as the ice-cream many mass defect of raw material when adjusting lipid structure, paying attention to nutrition and health care, has obtained desirable texture characteristic and nutrition-allocated proportion.
The specific embodiment
In order to embody purpose of the present invention, technical scheme and advantage, the below is described in detail with regard to specific embodiment.But embodiments of the present invention are not limited to this.
Embodiment 1
The present invention prepares the ice cream that is rich in unrighted acid and beta carotene according to the following steps:
One, prepare emulsion A by following weight proportion: anhydrous butter oil 4%, soybean isolate protein powder 3.9%, skimmed milk powder 7.1%, starch Sodium Octenyl Succinate are 2%, surplus is water.First soybean isolate protein powder is dissolved in water and spends the night after stirring at room 2h, rear mix with anhydrous butter oil, skimmed milk power and water, add starch Sodium Octenyl Succinate and stirring after being heated to 60 ℃.
Two, prepare emulsion B by following weight proportion: with beta carotene 0.01% be dissolved in 16% corn oil, with skimmed milk 12%, sucrose 20%, corn starch syrup 8%, surplus be water, mix.
Three, sterilization: the two-phase for preparing is sterilization 30min in the water-bath of 65 ℃ respectively.
Four, homogeneous: two-phase adds respectively carries out homogeneous under 25MPa in homogenizer.
Five, aging: as the emulsion after homogeneous to be cooled fast to 4 ℃, aging 24h under 4 ℃.
Six, emulsion A is stirred 4min under agitator 925rpm.
Seven, two emulsification liquid phases are mixed by 1:1 before congealing, the rear static 30min that stirs ,≤carry out the operation of congealing of ice-cream low-temp. extrusion under-12 ℃, the time of congealing is 15min.
The protein content of skimmed milk described in the present embodiment is 36%, and the soybean isolate protein powder protein content is 93%.The ice cream that is rich in unrighted acid and beta carotene of producing according to the described method of the present embodiment has a lot of good characteristics.The product Melting resistance is good, and after 90min, the thawing rate is 80%, fat globule average grain≤2 μ m, and dilation is 61%.The ice cream color and luster is tempting, tissue is fine and smooth, plastic property is good, body is soft, have good cream sense and local flavor, and hardness is moderate, without obvious grittiness.
The ice cream that is rich in unrighted acid and beta carotene that the present embodiment is produced, the ratio that product contains unrighted acid reaches 80%, greatly adjust the ratio of saturated fatty acid and unrighted acid, made product more healthy, can be used as a kind of good healthy frozen confectionery selective.The texture characteristic of product shows simultaneously, can make up merely by the method and adjust by the ratio that changes solid-state fat and fluid oil the mass defect that lipid structure brings.
Embodiment 2
The difference of the present embodiment and embodiment 1 is: in step 1, solid-state fat is palm oil, and palmitic mass fraction is 6%, soybean isolate protein powder is 4%, skimmed milk powder is 7%, starch Sodium Octenyl Succinate is 2.5%.First palm oil, soybean isolate protein powder, skimmed milk power and water are mixed, add starch Sodium Octenyl Succinate after being heated to 60 ℃ and stir.In step 2, the corn oil mass fraction is 14%, beta carotene is 0.015%, skimmed milk is 11.5%, sucrose 22%, corn syrup solids 6%.
The ice-cream product unrighted acid ratio that is rich in corn oil and beta carotene that the present embodiment is produced reaches 70%, and Melting resistance is good, and after 90min, the thawing rate is 76%, fat globule average grain≤3 μ m, and dilation is 57%.The little yellow tissue of ice cream color and luster is fine and smooth, plastic property is good, body is soft, have good mouthfeel and local flavor, and hardness is moderate, without obviously crystallization.
Embodiment 3
The difference of the present embodiment and embodiment 1 is: in step 1, solid-state fat is palm oil, and palmitic mass fraction is 8%, soybean isolate protein powder is 4.2%, skimmed milk powder is 6.8%, starch Sodium Octenyl Succinate is 2.8%.First palm oil, soybean isolate protein powder, skimmed milk power and water are mixed, add starch Sodium Octenyl Succinate after being heated to 60 ℃ and stir.In step 2, fluid oil is peanut oil, and the mass fraction of peanut oil is 12%, beta carotene is 0.015%, skimmed milk 11.5%, sucrose 24%, corn syrup solids 6%.
The ice-cream product unrighted acid ratio that is rich in peanut oil and beta carotene that the present embodiment is produced reaches 60%, and Melting resistance strengthens, and after 90min, the thawing rate is 20%, and the fat globule average grain is 30 μ m, and dilation is 62%.The little Huang of ice cream color and luster, tissue is level and smooth, plastic property is good, ice-cold degree is low, have good mouthfeel and local flavor, and hardness is moderate, without obviously crystallization.
Embodiment 4
The difference of the present embodiment and embodiment 1 is: in step 1, solid-state fat is coconut oil, and the mass fraction of coconut oil is 10%, soybean isolate protein powder is 4.4%, skimmed milk powder is 6.6%, starch Sodium Octenyl Succinate is 3.0%.First coconut oil, skimmed milk power and water are mixed, add starch Sodium Octenyl Succinate after being heated to 60 ℃ and stir.In step 2, the Quality of Peanut Oil mark is 10%, beta carotene is 0.020%, skimmed milk 11%, sucrose 24%, corn syrup solids 8%.
The ice-cream product unrighted acid ratio that is rich in peanut oil and beta carotene that present embodiment is produced reaches 50%, and Melting resistance strengthens, and after 90min, the thawing rate is 15%, and the fat globule average grain is 32 μ m, and dilation is 65%.The ice cream color and luster is orange, tissue is fine and smooth, plastic property is good, body is soft, hardness is moderate, the bag mouthfeel is strong, have good mouthfeel and local flavor, and ice-cold degree is low.
Embodiment 5
The difference of the present embodiment and embodiment 1 is: in step 1, solid-state fat is coconut oil, and the mass fraction of coconut oil is 12%, soybean isolate protein powder is 4.6%, skimmed milk powder is 6.46%, starch Sodium Octenyl Succinate is 4%.First coconut oil, soybean isolate protein powder, skimmed milk power and water are mixed, add starch Sodium Octenyl Succinate after being heated to 60 ℃ and stir.In step 2, the Quality of Peanut Oil mark is 8%, beta carotene is 0.030%, skimmed milk 10%, sucrose 24%, corn syrup solids 8%.
The ice-cream product unrighted acid ratio that is rich in peanut oil and beta carotene that present embodiment is produced reaches 40%, and Melting resistance is strong, and after 90min, the thawing rate is 11%, and the fat globule average grain is 28 μ m, and dilation is 71%.Ice cream has good organoleptic attribute, and tissue is fine and smooth soft, viscosity is agreeable to the taste, strong, the ice-cold degree of cream sense is low, without grittiness.
Above-described embodiment is only to exemplary explanation of the present invention; embodiments of the present invention are not restricted to the described embodiments; within the spirit and principles in the present invention every; the change of doing, modify, be equal to replacement; all should be the substitute mode of equivalence, within being included in protection scope of the present invention.
Claims (10)
1. ice cream that is rich in unrighted acid and beta carotene, it is characterized in that described ice cream is mixed according to the weight ratio of 1:1 by emulsion A and emulsion B, wherein emulsion A is that water forms by solid-state fatty 4 ~ 12%, soybean isolate protein powder 3.90 ~ 4.60%, skimmed milk 6.4 ~ 7.1%, starch Sodium Octenyl Succinate 2 ~ 4%, surplus by weight ratio, and emulsion B is that water forms by fluid oil 8 ~ 16%, beta carotene 0.01 ~ 0.03%, skimmed milk 10% ~ 12%, sweetener 20 ~ 32%, surplus by weight ratio.
2. the ice cream that is rich in unrighted acid and beta carotene according to claim 1, it is characterized in that described emulsion A is that water forms by solid-state fatty 5 ~ 10%, soybean isolate protein powder 4.00 ~ 4.50%, skimmed milk 6.5 ~ 7.0%, starch Sodium Octenyl Succinate 2.2 ~ 3.8%, surplus by weight ratio, emulsion B is that water forms by fluid oil 9 ~ 15%, beta carotene 0.015 ~ 0.025%, skimmed milk 10.5% ~ 11.8%, sweetener 22 ~ 30%, surplus by weight ratio.
3. the ice cream that is rich in unrighted acid and beta carotene according to claim 1, it is characterized in that described emulsion A is that water forms by solid-state fatty 6 ~ 8%, soybean isolate protein powder 4.20 ~ 4.40%, skimmed milk 6.6 ~ 6.8%, starch Sodium Octenyl Succinate 2.5 ~ 3.5%, surplus by weight ratio, emulsion B is that water forms by fluid oil 10 ~ 14%, beta carotene 0.018 ~ 0.020%, skimmed milk 11.0% ~ 11.5%, sweetener 25 ~ 28%, surplus by weight ratio.
4. according to claim 1, the 2 or 3 described ice creams that are rich in unrighted acid and beta carotene, is characterized in that described solid-state fat is anhydrous butter oil, palm oil or coconut oil.
5. according to claim 1, the 2 or 3 described ice creams that are rich in unrighted acid and beta carotene, is characterized in that described fluid oil is sunflower oil, corn oil, rapeseed oil, olive oil, peanut oil, Castor oil, cottonseed oil or tea-seed oil.
6. according to claim 1, the 2 or 3 described ice creams that are rich in unrighted acid and beta carotene, is characterized in that described sweetener is sucrose or corn starch syrup, and the mass ratio of sucrose and corn starch syrup is 20 ~ 24%:8 ~ 12%.
7. according to claim 1, the 2 or 3 described ice creams that are rich in unrighted acid and beta carotene, is characterized in that described skimmed milk protein content is 34 ~ 36%, soybean isolate protein powder protein content＞90%.
8. described manufacturing method of ice cream that is rich in unrighted acid and beta carotene of the arbitrary right of claim 1-7 is characterized in that described preparation method is as follows:
One, solid-state fat, soybean isolate protein powder, skimmed milk, starch Sodium Octenyl Succinate and deionized water are made emulsion A;
Two, beta carotene is mixed with fluid oil make it the dissolving, this mixture and skimmed milk, sweetener and deionized water are made emulsion B;
Three, sterilization: the two-phase for preparing is sterilization 20 ~ 30min in the water-bath of 60 ~ 70 ℃ respectively;
Four, homogeneous: two-phase adds respectively carries out homogeneous in homogenizer;
Five, aging: as the emulsion after homogeneous to be cooled fast to 4 ℃, aging 18 ~ 24h under 4 ℃;
Six, the pre-stirring: emulsion A is stirred 4 ~ 6min under agitator 925rpm;
Seven, congeal: emulsion A and B are pressed the 1:1 mixing, carry out freeze blending in the low-temp. extrusion ice cream maker, obtain the described ice cream that is rich in unrighted acid and beta carotene of the arbitrary right of claim 1-7.
9. the manufacturing method of ice cream that is rich in unrighted acid and beta carotene according to claim 8, is characterized in that in described step 4, and described homogenization pressure is 20 ~ 25MPa.
10. the manufacturing method of ice cream that is rich in unrighted acid and beta carotene according to claim 8, after it is characterized in that described emulsion A and B mix, in ice-cream slurry, the mass fraction of fat is 10 ~ 12%.
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| CN107846956A (en) * | 2015-06-30 | 2018-03-27 | 荷兰联合利华有限公司 | Vegetable protein base frozen confectionery |
| CN105010717A (en) * | 2015-08-18 | 2015-11-04 | 光明乳业股份有限公司 | Preparation method for ice cream milk pulp and product and ice cream containing the same |
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| CN103168911B (en) | 2014-04-09 |
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