CN104365982A - Osteoporosis preventive ice cream and making method thereof - Google Patents
Osteoporosis preventive ice cream and making method thereof Download PDFInfo
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- CN104365982A CN104365982A CN201410716898.2A CN201410716898A CN104365982A CN 104365982 A CN104365982 A CN 104365982A CN 201410716898 A CN201410716898 A CN 201410716898A CN 104365982 A CN104365982 A CN 104365982A
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Abstract
The invention provides osteoporosis preventive ice cream. The osteoporosis preventive ice cream is mainly made from, by weight, 2-6% of soybean protein isolate, 1-5% of whey protein concentrate, 5-10% of skim milk powder, 10-15% of cane sugar, 5-20% of cream, 0.02-0.1% of compound stabilizer, 0.1-0.2% of emulsifier and the balance of water. The osteoporosis preventive ice cream made from the soybean protein isolate and the whey protein concentrate has the health function of osteoporosis prevention, the making method is simple, and the osteoporosis preventive ice cream is good in shaping capacity and easy for consumers to accept.
Description
Technical field
The present invention relates to a kind of ice cream, refer in particular to a kind of ice cream of prevention of osteoporosis.
Background technology
Ice cream is a kind of food containing good protein and high glucose and high fat, in addition also containing amino acid and calcium, phosphorus, potassium, sodium, chlorine, sulphur, iron etc., has the function regulating physiological function, keep osmotic pressure and acid-base value.Ice cream, with the local flavor of its uniqueness and refrigerant mouthfeel, is subject to liking of consumers in general deeply.
Soybean protein isolate is a kind of full price protide food additives produced for raw material with low temperature desolventizing Soybean Meal.In soybean protein isolate, protein content is more than 90%, and amino acid classes has nearly 20 kinds, and containing essential amino acid.It is nutritious, not containing cholesterol, is one of kind of alternative animal protein few in number in vegetable protein.
WPC is through protein in hyperfiltration technique condensed whey, then dry obtained soluble powder.It can strengthen immunologic function; Be conducive to the health of cardiovascular system; The functional food of children's breast milk of baby is provided; Be conducive to muscle-bound and strengthen muscle power, raising movement effects; Improve mental attitude, improve working and learning efficiency; Strengthen bone; Be conducive to the optimal body weight that keeps healthy; For lactose intolerance, casein and gluten intolerance person provide high-quality protein; Reduce wrinkle of skin and light aging, promote wound healing; Promote longevity.
Osteoporosis is one group of osteopathy that many reasons causes, and bone tissue has normal calcification, and calcium salt and matrix are normal rates, and the metabolic bone disease being reduced to feature with unit volume inner bone tissues amount becomes.In most osteoporosis, caused by the minimizing of bone tissue increases mainly due to bone absorption.With skeleton pain, be easy to fracture for feature.Osteoporosis worldwide more and more causes the attention of people, and the current world about has 200,000,000 people to suffer from osteoporosis, its incidence of disease leapt to common disease, the 7th of frequently-occurring disease.
Summary of the invention
The object of the present invention is to provide a kind of ice cream with prevention of osteoporosis.
For achieving the above object, the present invention adopts following technical scheme:
Soybean protein isolate: 2% ~ 6%; WPC: 1% ~ 5%; Skimmed milk power: 5% ~ 10%; Sucrose: 10% ~ 15%; Cream: 5% ~ 20%; Compound stabilizer: 0.02% ~ 0.1%; Emulsifying agent: 0.1% ~ 0.2%.
Optimum ratio of the present invention is the major ingredient containing following weight parts proportioning:
Soybean protein isolate: 4.5%; WPC: 3%; Skimmed milk power: 7%; Sucrose: 13%; Cream: 10%; Compound stabilizer: 0.06%; Emulsifying agent: 0.11%.
Compound stabilizer described above is carragheen: carob: carboxymethyl cellulose=1:7.9:3.6.
Emulsifying agent described above is monoglyceride: sucrose ester=1:1.
Above technical scheme can adopt following preparation method to obtain:
(1) soybean protein isolate, WPC, skimmed milk power, sucrose, compound stabilizer are dissolved in the water of 55 ~ 60 DEG C, add the cream and emulsifying agent that have dissolved, constantly stir;
(2) sterilization: temperature 110 ~ 121 DEG C, sterilizing 15 ~ 30min;
(3) homogeneous: to be cooled to 60 ~ 70 DEG C, carries out homogeneous in homogenizer;
(4) aging: aging at 4 DEG C, ageing time is 4h;
(5) congeal: at-15 ~-20 DEG C, the time of congealing is 20min;
(6) harden: at-18 DEG C, firm time is 24h.
detailed description of the invention:
The beneficial effect of medicine of the present invention is set forth further below by way of pharmacodynamics test and contrast test.
Test example one:
(1) grouping and administration
64 mouse are divided at random dosage group, SPI ice cream high dose group 8 groups in the low middle amount group of normal group, model group, conventional ice cream low dose group, conventional ice cream, conventional ice cream high dose group, SPI ice cream low dose group, SPI ice cream, often organize 8.Except normal group, all use vitamin A acid modeling for all the other each group, every morning gavage vitamin A acid 70 mg/kg, normal group gavage.Same volume distilled water.(high, medium and low dosage group ice cream is respectively 0.6,1.2,2.4 mL to divide 2 gavage respective concentration ice creams in afternoon and evening, in, low dose group all with distilled water diluting to high dose group same volume, normal group gavage 2 same volume distilled water, gavage volume is 1.0 mL/lO g.Successive administration 14 d.Weigh weekly 1 time.
(2) collection of specimens and assay method
1. serological index measures: put to death mouse in experiment the 15th d, eyeball gets blood, 4 DEG C of static 12 h, and then (g) centrifugal 10 min at 4 DEG C, get serum, measures serum calcium, phosphorus, TALP (ALP); Get liver, spleen, thymus gland weighs, and get right femur for detection.
2. Mouse Weight and thymus gland, liver, spleen index measure: get thymus gland, liver, spleen weigh, and calculate its thymus gland, liver, spleen index.
3. bone indices detects: mouse left femur cuts open the soft tissue of clean attachment, dries to constant weight, and be determined as follows through 80 DEG C: the key remeasurement of a.: backbone is heavy with electronic balance weighing, is accurate to 0.000 1 mg; B. bone length and bone transverse diameter are measured: measure individual length and bone transverse diameter with slide measure, be accurate to 0.001 mm; C. bone mineral determination: every part of bone sample adds 6 mol/LHCL 5 mL, and ampoule bottle is sealed up for safekeeping, after digesting 16 h, digestive juice is filtered at 108 DEG C of temperature, gets filtrate 1 mL adding distil water to 5 mL, with key anharmonic ratio comparatively.4. bone hydroxyproline (Hydroxyproline, Hyp) measures: get above-mentioned filtrate 0.5 mL in volumetric flask, with 6 mol/LNaOH adjust pHs to 6, measures the concentration (standard items are 5 mg/L) of hydroxyproline.Collagen content=Hyp × 7.69.
4. Bone histomor-phometry is observed: get right side femur 10% formalin solution and fix, 5% formic acid decalcification, routine paraffin wax embeds, section, and HE dyes, om observation bone tissue form.
(3) all data of statistical method are used
± s represents, group asks difference t check analysis, and P<0.05 is that difference has statistical significance.
(4) result
1. mice serum Ca, P and ALP changes of contents
The impact of ice cream on Mouse Blood liquid calcium, phosphorus and alkaline phosphatase is as shown in table 1.The blood calcium of normal group mouse is 1.60 mmol/L, and the calcium level of model group mouse, significantly lower than the calcium level of normal group mouse, is down to 1.42 mmol/L; The calcium level of conventional ice cream and the ice-cream each dosage group mouse of soybean protein isolate, compared with normal group mouse, all significantly declines; With model group there was no significant difference.The serium inorganic phosphorus content of normal group mouse is 2.68 mmol/L, the serium inorganic phosphorus content of model group mouse and normal group there was no significant difference, but its average rises to 3.13 mmol/L; The serum phosphorus levels of conventional ice cream and soybean protein isolate ice cream each dosage group mouse, with normal group and model group there are no significant difference; But the middle and high dosage group of soybean protein isolate, its serium inorganic phosphorus content declines to some extent; Wherein the serum phosphorus levels of soybean protein isolate high dose group mouse is minimum, is 2.55 mmol/L.The alkaline phosphatase levels of normal group mouse is 155.5 mmol/L, and the content of alkaline phosphatase of model group mouse significantly raises, and is increased to 208.75 mmol/L; The alkaline phosphatase levels of conventional ice cream each dosage group mouse, all at 200 more than mmol/L, has conspicuousness to improve compared with normal group mouse; The content of alkaline phosphatase of each dosage group of soybean protein isolate ice cream, all at about 165 mmol/L, has conspicuousness to reduce compared with model group mouse.
Table 1 ice cream is on the impact of Mouse Blood liquid calcium, phosphorus and alkaline phosphatase
Note:
△p<0.005,
△ △p<0.01 is compared with normal group;
*p<0.005,
*p<0.01 is compared with model group.
2. mouse organ index
The impact of ice cream on mice organs index is as shown in table 2.As shown in Table 2, the liver of normal group mouse, spleen, thymus gland and uterus index are respectively 40.69 mg/g, 4.47 mg/g, 2.25 mg/g and 10.18 mg/g.The liver index of model group mouse, spleen index and thymus index, difference that there are no significant compared with normal group mouse; Uterus index reduction 36.6% compared with normal group of model group mouse, is down to 6.45 mg/g.The high dose group of conventional ice cream and the ice-cream middle and high dosage group of SPI, the uterus index of its mouse rises, and compares have significant difference with model group.
Table 2 ice cream is to the shadow noon of Mouse Liver, spleen, thymus gland and uterus index
Note:
△p<0.005,
△ △p<0.01 is compared with normal group;
*p<0.005,
*p<0.01 is compared with model group.
3. the detection of bone indices
A. backbone is heavy, bone is long and bone transverse diameter
Ice cream is heavy on Mouse Bone, bone long and the impact of bone transverse diameter is as shown in table 3.The bone of normal group mouse is heavily 0.059 g, and bone length is 1.664 cm, and bone transverse diameter is 2.180 mm, compares with normal group, and the bone of model group mouse is heavily reduced to 0.039 g, alleviates 33.9%.The bone of conventional ice cream each dosage group mouse focuses on about 0.045 g, and conspicuousness reduces compared with normal group; With model group there was no significant difference, but its average is all greater than model group.The bone weight average of soybean protein isolate ice cream each dosage group mouse is at 0.05 more than g, and conspicuousness increases compared with model group.
The bone length of naive mice is 1.664 cm, and the bone of model group mouse is long is reduced to 1.573 cm, there was no significant difference; The bone of conventional ice cream each dosage group mouse is long, with normal group and model group there are no significant difference; The bone of soybean protein isolate ice cream low, middle dosage group mouse is long, has conspicuousness to increase compared with model group, is respectively 1.685 cm and 1.733 cm.The stock transverse diameter of naive mice is 2.180 mm, and stock transverse diameter conspicuousness compared with normal group of model group mouse reduces, and reduces 20.18%, is down to 1.740 mm.The stock transverse diameter of conventional ice cream each dosage group mouse, with model group there was no significant difference, equal conspicuousness reduces compared with normal group.The stock transverse diameter of soybean protein isolate ice cream each dosage group mouse and normal group there are no significant difference, have conspicuousness to increase compared with model group, stock transverse diameter is all at about 2.0 cm.This result shows, conventional ice cream can not suppress the minimizing of backbone's weight, bone length and stock transverse diameter caused by vitamin A acid, and SPI ice cream can suppress this change effectively.
Table 3 ice cream is on the impact of Mouse Bone dry weight, bone length and bone transverse diameter
Note:
△p<0.005,
△ △p<0.01 is compared with normal group;
*p<0.005,
*p<0.01 is compared with model group.
B. bone mineral and bone hydroxyproline
Ice cream on the impact of Mouse Bone calcium, phosphorus and hydroxyproline as shown in Table 4.The calcium content of bone of normal group mouse is 9.02 mg/g, compares with normal group, and model group calcium content of bone significantly reduces, and is 6.15 mg/g.The calcium content of bone of conventional ice cream each dosage group mouse, conspicuousness reduces compared with normal group; The calcium content of bone of soybean protein isolate ice cream each dosage group mouse, with normal group there was no significant difference, simultaneously with model group also there was no significant difference, but its content is between 7 ~ 8 mg/g, slightly improves compared with model group.The bone phosphorus content of normal group mouse is 8.26 mg/g, and the bone phosphorus content of model group mouse is compared with normal group, and conspicuousness reduces, and reduces to 6.57 mg/g.Bone phosphorus content conspicuousness compared with normal group of conventional ice cream each dosage group mouse reduces.The calcium content of bone of soybean protein isolate ice cream each dosage group mouse, with normal group there was no significant difference, simultaneously with model group also there was no significant difference, but its content is between 7 ~ 8 mg/g, slightly improves compared with model group.Bone hydroxyproline content 16.51 mg/g of normal group mouse, the bone hydroxyproline content of model group mouse is compared with normal group, and conspicuousness reduces, and its value is 11.97 mg/g.Low, the middle dosage group of conventional ice cream, compares with model group, and hydroxyproline content conspicuousness reduces, and high dose group hydroxyproline content slightly improves.The ice-cream each dosage group of SPI compares with control group, does not all have significant difference, and wherein high dose group hydroxyproline content improves, and has significant difference with model group.This result shows, and SPI ice cream can significantly improve the content of bone mineral and organic matter.
Table 4 ice cream is on the impact of Mouse Bone calcium, phosphorus and hydroxyproline
Note:
△p<0.005,
△ △p<0.01 is compared with normal group;
*p<0.005,
*p<0.01 is compared with model group.
Below by specific embodiment, technical scheme of the present invention is described in further detail, but the present invention is not limited to these embodiments.
Embodiment one:
The composition of described major ingredient and auxiliary material and as follows by weight ratio:
Soybean protein isolate: 2%; WPC: 2%; Skimmed milk power: 7%; Sucrose: 10%; Cream: 8%; Carragheen: 0.01%; Carob: 0.013%; Carboxymethyl cellulose: 0.006%; Monoglyceride: 0.1%; Sucrose ester: 0.1%; Water: 70.96%.
Embodiment two:
The composition of described major ingredient and auxiliary material and as follows by weight ratio:
Soybean protein isolate: 5%; WPC: 1%; Skimmed milk power: 5%; Sucrose: 15%; Cream: 5%; Carragheen: 0.005%; Carob: 0.038%; Carboxymethyl cellulose: 0.017%; Monoglyceride: 0.05%; Sucrose ester: 0.05%; Water: 68.84%.
Embodiment three:
The composition of described major ingredient and auxiliary material and as follows by weight ratio:
Soybean protein isolate: 6%; WPC: 2%; Skimmed milk power: 10%; Sucrose: 8%; Cream: 15%; Carragheen: 0.008%; Carob: 0.063%; Carboxymethyl cellulose: 0.029%; Monoglyceride: 0.08%; Sucrose ester: 0.08%; Water: 58.74%.
Embodiment four:
The composition of described major ingredient and auxiliary material and as follows by weight ratio:
Soybean protein isolate: 3%; WPC: 5%; Skimmed milk power: 7%; Sucrose: 12%; Cream: 20%; Carragheen: 0.001%; Carob: 0.013%; Carboxymethyl cellulose: 0.006%; Monoglyceride: 0.05%; Sucrose ester: 0.05%; Water: 52.88%.
Embodiment five:
The composition of described major ingredient and auxiliary material and as follows by weight ratio:
Soybean protein isolate: 4.5%; WPC: 3%; Skimmed milk power: 7%; Sucrose: 13%; Cream: 10%; Carragheen: 0.005%; Carob: 0.038%; Carboxymethyl cellulose: 0.017%; Monoglyceride: 0.055%; Sucrose ester: 0.055%; Water: 62.33%.
Claims (5)
1. an ice cream for prevention of osteoporosis, comprises following composition:
Skimmed milk power: 5% ~ 10%;
Sucrose: 10% ~ 15%;
Cream: 5% ~ 20%;
Compound stabilizer: 0.02% ~ 0.1%;
Emulsifying agent: 0.1% ~ 0.2%;
It is characterized in that, comprise following two kinds of compositions:
Soybean protein isolate: 2% ~ 6%;
WPC: 1% ~ 5%;
All the other are water.
2. the ice cream of a kind of prevention of osteoporosis according to claim 1, comprises following composition:
Skimmed milk power: 7%;
Sucrose: 13%;
Cream: 10%;
Compound stabilizer: 0.06%;
Emulsifying agent: 0.11%;
It is characterized in that, comprise following two kinds of compositions:
Soybean protein isolate: 4.5%;
WPC: 3%;
All the other are water.
3. the ice cream of a kind of prevention of osteoporosis according to claim 1 and 2, is characterized in that, described compound stabilizer is carragheen: carob: carboxymethyl cellulose=1:7.9:3.6.
4. the ice cream of a kind of prevention of osteoporosis according to claim 1 and 2, is characterized in that, described emulsifying agent is monoglyceride: sucrose ester=1:1.
5. an ice-cream preparation method for prevention of osteoporosis, is characterized in that comprising the following steps:
(1) soybean protein isolate, WPC, skimmed milk power, sucrose, compound stabilizer are dissolved in the water of 55 ~ 60 DEG C, add the cream and emulsifying agent that have dissolved, constantly stir;
(2) sterilization: temperature 110 ~ 121 DEG C, sterilizing 15 ~ 30min;
(3) homogeneous: to be cooled to 60 ~ 70 DEG C, carries out homogeneous in homogenizer;
(4) aging: aging at 4 DEG C, ageing time is 4h;
(5) congeal: at-15 ~-20 DEG C, the time of congealing is 20min;
(6) harden: at-18 DEG C, firm time is 24h.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319091A (en) * | 2017-07-20 | 2017-11-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream of superelevation protein content and preparation method thereof |
| CN107960523A (en) * | 2017-09-15 | 2018-04-27 | 曹捷 | A kind of health-nutrition albumen ice cream of sepg whey albumen and soybean protein isolate |
-
2014
- 2014-12-02 CN CN201410716898.2A patent/CN104365982A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 刘丽: ""大豆分离蛋白冰淇淋的研制及其功能特性的研究"", 《中国优秀硕士学位论文全文库 工程科技1辑》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319091A (en) * | 2017-07-20 | 2017-11-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream of superelevation protein content and preparation method thereof |
| CN107319091B (en) * | 2017-07-20 | 2020-09-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream with ultrahigh protein content and preparation method thereof |
| CN107960523A (en) * | 2017-09-15 | 2018-04-27 | 曹捷 | A kind of health-nutrition albumen ice cream of sepg whey albumen and soybean protein isolate |
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Application publication date: 20150225 |