CN105595130B - Soybean protein isolate Sorbet and preparation method thereof - Google Patents
Soybean protein isolate Sorbet and preparation method thereof Download PDFInfo
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- CN105595130B CN105595130B CN201610038002.9A CN201610038002A CN105595130B CN 105595130 B CN105595130 B CN 105595130B CN 201610038002 A CN201610038002 A CN 201610038002A CN 105595130 B CN105595130 B CN 105595130B
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- 238000002360 preparation method Methods 0.000 title description 5
- 239000010813 municipal solid waste Substances 0.000 claims abstract description 43
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- 239000004375 Dextrin Substances 0.000 claims abstract description 30
- 235000019425 dextrin Nutrition 0.000 claims abstract description 30
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 27
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- 238000003756 stirring Methods 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 21
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- 238000002844 melting Methods 0.000 abstract description 3
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- 238000004519 manufacturing process Methods 0.000 description 5
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- 235000019197 fats Nutrition 0.000 description 2
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000020974 cholesterol intake Nutrition 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
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- 235000019634 flavors Nutrition 0.000 description 1
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- 239000012634 fragment Substances 0.000 description 1
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- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
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- 150000003839 salts Chemical class 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
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- 235000013570 smoothie Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
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- 238000010998 test method Methods 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a kind of method preparing soybean protein isolate Sorbet and according to Sorbet made from this method, material includes 5~10 parts of soybean protein isolate, 5~10 parts of white granulated sugar, 60~70 parts of trash ice, 15~25 parts of fruit juice, 3~6 parts of dextrin；Make Sorbet the step of include：(1) white granulated sugar is melted in fruit juice；(2) cool down, the fruit juice that soybean protein isolate, dextrin and step (1) obtain is put into refrigeration in refrigerator；(3) trash ice is put into blender and stirs 2~3 minutes by trash ice, crude at trash ice；(4) it is added the soybean protein isolate refrigerated in step (2), dextrin, stirring at low speed 15 seconds, high-speed stirred 1 minute later；(5) mixture being stirred is contained in container, and pours into the fruit juice refrigerated in step (2).Sorbet of the present invention not only can guarantee nutrition but also can increase the anti-ability of melting of Sorbet.
Description
Technical field
The present invention relates to a kind of Sorbet and preparation method thereof, more particularly, to the Sorbet prepared using soybean protein isolate and
Preparation method.
Background technology
Sorbet is a kind of cold drink, water and ice cube are mixed wear into it is sand-like after, be blended into syrup, fruit juice, flavouring agent, yogurt
Junket or fruit and fruit fragment (such as：Red bean, balsam pear mud etc.) etc. dispensings, modulated by high-speed stirred, with ice
The features such as nice and cool mouth, color and luster is delicious, fruity is pure and honest, delicate mouthfeel, but there is also auxotrophies, such as vitamin for Sorbet product
With dietary fiber content height, protein content wretched insufficiency.
Chinese patent application 201410504285.2 discloses a kind of production method of smoothie fruity mix, and specifically including " will
10-15 parts fresh of watermelon is cleaned, and remove seed takes its meat；Cherry is cleaned for 10-13 parts, is gone recklessly；14-16 parts of strawberry is cleaned and is taken
Its pulp, dices；By ice cube 11-13 part blenders, it is broken into Sorbet；The above-mentioned fruit handled well is put into container, is added
10-12 parts of 20-23 parts of milk and white granulated sugar, place into Sorbet, obtain a kind of Sorbet fruit.Although " production method is simple
It is convenient, but the Sorbet that fruit, the milk being added can be accelerated melts speed, the dissolving of white granulated sugar is insufficient, and the ox being added
Fat, cholesterol level are higher in milk, less healthy for focusing on the people of fat, heat, cholesterol intake, for element
Food ist can not also receive.
Chinese patent application 201410562763.5 discloses a kind of Sorbet powder, it is characterised in that：Its composition and again
It is as follows to measure number：40-66 parts of vegetable fat powder, 10-35 parts of sucrose, 2.0-3.5 parts of casein sodium, 0.4-0.7 parts of carragheen, xanthan
0.2-0.4 parts of glue, 0.1-0.3 parts of salt, 0.01-0.05 parts of Sucralose.Its object is to by the way that suitable food additive is added
Add agent that Sorbet powder is made, but excessive food additives may be not conducive to good health.
Invention content
The technical problem to be solved in the present invention is to provide a kind of soybean protein isolate Sorbet and preparation method thereof, using big
Beans protein isolate makes Sorbet reduces fat content while ensureing nutrition, and meets the requirement of vegetarian, also
Cost can be reduced.
In order to solve the above technical problems, the method for preparing soybean protein isolate Sorbet of the present invention, material includes soybean
5~10 parts of protein isolate, 5~10 parts of white granulated sugar, 60~70 parts of trash ice, 15~25 parts of fruit juice, 3~6 parts of dextrin；Make Sorbet
Step includes：
(1) white granulated sugar is melted in fruit juice；
(2) cool down, the fruit juice that soybean protein isolate, dextrin and step (1) obtain is put into refrigeration in refrigerator；
(3) trash ice is put into blender and stirs 2~3 minutes by trash ice, crude at trash ice；
(4) be added the soybean protein isolate refrigerated in step (2), dextrin, stirring at low speed 15 seconds, later high-speed stirred 1 divide
Clock；
(5) mixture being stirred is contained in container, and pours into the fruit juice refrigerated in step (2).
Further, refrigerated storage temperature in step (2) is set as 0 DEG C or less.
Further, the stirring in step (3) is set to high-speed stirred 2 minutes.
Further, the stirring in step (3) is set to stirring at low speed 3 minutes.
Further, container described in step (5) uses ball-shaped cup.
Further, the fruit juice can use cider or blueberry juice.
Further, the fruit juice is converted into using inspissated juice, and the mass ratio of inspissated juice and water is 1:3.
The method for preparing soybean protein isolate Sorbet of the present invention preferably can also replace white granulated sugar using rock sugar, use
Making step when rock sugar includes：
(1) cool down, soybean protein isolate, rock sugar, dextrin and fruit juice are put into refrigerator and refrigerated；
(2) trash ice is put into blender and stirs 2~3 minutes by trash ice, crude at trash ice；
(3) soybean protein isolate, rock sugar, dextrin refrigerated in step (1) is added, is stirred with 500~800 revs/min of low speed
15 seconds are mixed, later with 2700~3000 revs/min of high-speed stirreds 1 minute；
(4) mixture being stirred is contained in spherical shape, and pours into the fruit juice refrigerated in step (1).
The present invention adds soybean protein isolate, dextrin and/or rock sugar during making Sorbet, both ensured nutrition at
Point, and the consistency and low-temperature stability of Sorbet can be increased, the anti-ability of melting of Sorbet is improved, and use in the production process dry-mixed
The mode of stirring solves the problems, such as that albumen is easy precipitation in fruit drink.
To more fully understand the present invention, Sorbet sampling obtained in each embodiment and comparative example is compared, it is tested
Mouthfeel, taste and anti-melt the time.The anti-test method for melting the time is that Sorbet obtained takes 3 respectively in each embodiment and comparative example
Part, it contains in spherical cup and Sorbet is made to overflow, spilling portion twist, by weighing, finely tuning makes each sample weight, shape one
Cause, be positioned over it is indoor record it and melt the required time completely to spiral part resist and melt the time, test result is as shown in table 1.
Table 1, present invention comparison
Specific implementation mode
The present invention is described further below by specific embodiment.
It is illustrated first to making the raw material that Sorbet uses comprising but be not limited to：Soybean protein isolate, ice, white sand
Sugar, blueberry juice, cider, white granulated sugar, dextrin.In the present invention, high-speed stirred refer to blender rotating speed be 2700~
3000 revs/min, stirring at low speed refers to that the rotating speed of blender is 500~800 revs/min, and the fruit juice that the present invention uses can be
Blueberry juice or cider or other fruit juice can both use the fresh squeezing of fruit, inspissated juice punching can also be used to convert, inspissated juice
Mass ratio with water is preferably 1:3.Unless limited otherwise, method as used in the present invention, tool are this field
Conventional method, tool.
Embodiment 1
Used material includes 5 parts of soybean protein isolate, 5 parts of white granulated sugar, 60 parts of trash ice, cider in embodiment 1
15 parts；Make Sorbet method include：
(1) cider, soybean protein isolate, white granulated sugar are put into refrigerator and are refrigerated, its temperature is reduced to 5 DEG C or less；
(2) trash ice is put into blender high speed and stirred 2 minutes by trash ice, crude at trash ice；
(3) soybean protein isolate refrigerated in step (1), white granulated sugar is added, stirring at low speed 15 seconds makes it be sufficiently mixed；
High-speed stirred 1 minute later ensures the fineness and the uniformity of trash ice；
(4) mixture being stirred is contained in container, pours into the cider refrigerated in step (1)；
Embodiment 2
Used material includes 5 parts of soybean protein isolate, 5 parts of white granulated sugar, 60 parts of trash ice, cider in example 2
15 parts, 3 parts of dextrin；Make Sorbet method include：
(1) cider, soybean protein isolate, dextrin and white granulated sugar are put into refrigerator and are refrigerated, its temperature is reduced to 5 DEG C
Below；
(2) trash ice is put into blender high speed and stirred 2 minutes by trash ice, crude at trash ice；
(3) soybean protein isolate, white granulated sugar and the dextrin refrigerated in step (1) is added, stirring at low speed 15 seconds makes it fully
Mixing；High-speed stirred 1 minute later ensures the fineness and the uniformity of trash ice；
(4) mixture being stirred is contained in container, pours into the cider refrigerated in step (1).
Relative to embodiment one, dextrin is increased in embodiment two, since dextrin has good consistency and low-temperature stability,
Therefore ice, which can be improved, melts stability, controls the viscosity and stability of Sorbet.
Embodiment 3
Used material includes 8 parts of soybean protein isolate, 6 parts of white granulated sugar, 65 parts of trash ice, blueberries in embodiment 3
20 parts of juice, 4 parts of dextrin；Make Sorbet method include：
(1) white granulated sugar is melted in blueberry juice；
(2) blueberry juice that soybean protein isolate, dextrin and step (1) obtain is put into refrigeration in refrigerator, its temperature is dropped
Low is 0 DEG C or less；
(3) trash ice is put into stirring at low speed 3 minutes in blender by trash ice, crude at trash ice；
(4) soybean protein isolate refrigerated in step (2), dextrin is added, stirring at low speed 15 seconds makes it be sufficiently mixed；It
High-speed stirred 1 minute afterwards ensures the fineness and the uniformity of trash ice；
(5) mixture being stirred is contained in container, pours into the blueberry juice refrigerated in step (2).
Relative to embodiment 2, white granulated sugar is first melted into the freezing point that fruit juice is reduced in blueberry juice by embodiment 3, makes its refrigeration
Temperature can be less than embodiment 2 without freezing, and to make Sorbet mean temperature obtained be less than Examples 1 and 2, reduce and melt speed
Degree.In embodiment 3, crude trash ice using stirring at low speed and extends mixing time, relative to embodiment 2, the noise generated
Decibel be obviously reduced, not only protected the hearing of producers but also the loss to machine can be reduced.
Embodiment 4
Used material includes 10 parts of soybean protein isolate, 10 parts of white granulated sugar, 70 parts of trash ice, blueberry in example 4
25 parts of fruit juice, 6 parts of dextrin；Make Sorbet method include：
(1) white granulated sugar is melted in blueberry juice；
(2) blueberry juice that soybean protein isolate, dextrin and step (1) obtain is put into refrigeration in refrigerator, its temperature is dropped
Low is 0 DEG C or less；
(3) trash ice is put into stirring at low speed 3 minutes in blender by trash ice, crude at trash ice；
(4) soybean protein isolate refrigerated in step (2), dextrin is added, stirring at low speed 15 seconds makes it be sufficiently mixed；It
High-speed stirred 1 minute afterwards ensures the fineness and the uniformity of trash ice；
(5) mixture being stirred is contained top has in the ball-shaped cup of opening, pours into the blueberries refrigerated in step (2)
Juice.
Relative to embodiment 3, embodiment 4 holds Sorbet using spherical container, since spherical shape is relative to other shapes surface
Product is minimum, therefore reduces heat dissipation area, to reduce thawing speed.
Embodiment 5
Embodiment 5 replaces white granulated sugar, other materials and production method and 2 phase of embodiment compared with Example 2, with rock sugar
Together.Since the fusing point of rock sugar is at 186 DEG C or so, the significantly larger than molten point of ice, therefore reduce thawing speed.
Comparative example 1
Material used in comparative example 1 includes 4 parts of soybean protein isolate, 3 parts of white granulated sugar, 60 parts of trash ice, cider
15 parts；The method for making Sorbet is in the same manner as in Example 1.The soybean protein isolate and white granulated sugar that comparative example 1 uses are less than real
Example 1 is applied, the result is that Sorbet has beany flavor.
Comparative example 2
Material used in comparative example 2 includes 13 parts of soybean protein isolate, 10 parts of white granulated sugar, 70 parts of trash ice, blueberry
25 parts of fruit juice, dextrin 6 divide；The method for making Sorbet is in the same manner as in Example 4.The soybean protein isolate that comparative example 2 uses is more than
Embodiment 4 feels slightly coarse the result is that mouthfeel is poor.
Comparative example 3
Material used in comparative example 3 includes 10 parts of soybean protein isolate, 10 parts of white granulated sugar, 70 parts of trash ice, blueberries
25 parts of juice, 7 parts of dextrin；The method for making Sorbet is same as Example 4.The dextrin used in comparative example 3 is more than embodiment 4, knot
Fruit is that consistency is big, poor taste.
Comparative example 4
Without soybean protein isolate in comparative example 4, remaining material is in the same manner as in Example 1, production method also with 1 phase of embodiment
Together.The Sorbet obtained in comparative example 4 and embodiment 1 is in terms of mouthfeel and no significant difference, but nutritional ingredient is bright in embodiment 1
It is aobvious to be more than comparative example 1, and after addition soybean protein isolate, embodiment 1 unexpectedly extends the anti-of Sorbet and melts the time.
The preferred embodiments of the disclosure and embodiment are explained in detail above, but the present invention is not limited to
The above-described embodiment and examples can also not depart from the present invention within the knowledge of those skilled in the art
Various changes can be made under the premise of design.
Claims (9)
1. a kind of method preparing soybean protein isolate Sorbet, material include 5~10 parts of soybean protein isolate, white granulated sugar 5~
10 parts, 60~70 parts of trash ice, 15~25 parts of fruit juice, 3~6 parts of dextrin；Make Sorbet the step of include：
(1) white granulated sugar is melted in fruit juice；
(2) cool down, the fruit juice that soybean protein isolate, dextrin and step (1) obtain is put into refrigeration in refrigerator；
(3) trash ice is put into blender and stirs 2~3 minutes by trash ice, crude at trash ice；
(4) it is added the soybean protein isolate refrigerated in step (2), dextrin, stirring at low speed 15 seconds, high-speed stirred 1 minute later；
(5) mixture being stirred is contained in container, and pours into the fruit juice refrigerated in step (2).
2. the method according to claim 1 for preparing soybean protein isolate Sorbet, it is characterised in that：Refrigeration in step (2)
Temperature is set as 0 DEG C or less.
3. the method according to claim 1 for preparing soybean protein isolate Sorbet, it is characterised in that：Stirring in step (3)
Mix is with 2700~3000 revs/min of high-speed stirreds 2 minutes.
4. the method according to claim 1 for preparing soybean protein isolate Sorbet, it is characterised in that：Stirring in step (3)
Mix is with 500~800 revs/min of stirring at low speed 3 minutes.
5. the method according to claim 1 for preparing soybean protein isolate Sorbet, it is characterised in that：Described in step (5)
Container is ball-shaped cup.
6. the method according to claim 1 for preparing soybean protein isolate Sorbet, it is characterised in that：The fruit juice is apple
Juice or blueberry juice.
7. the method according to claim 6 for preparing soybean protein isolate Sorbet, it is characterised in that：
The fruit juice is converted into using inspissated juice, and the mass ratio of inspissated juice and water is 1:3.
8. a kind of method preparing soybean protein isolate Sorbet, material includes 5~10 parts of soybean protein isolate, rock sugar 5~10
Part, 60~70 parts of trash ice, 15~25 parts of fruit juice, 3~6 parts of dextrin；Make Sorbet the step of include：
(1) cool down, soybean protein isolate, rock sugar, dextrin and fruit juice are put into refrigerator and refrigerated；
(2) trash ice is put into blender and stirs 2~3 minutes by trash ice, crude at trash ice；
(3) soybean protein isolate, rock sugar, dextrin refrigerated in step (1) is added, with 500~800 revs/min of stirring at low speed 15
Second, later with 2700~3000 revs/min of high-speed stirreds 1 minute；
(4) mixture being stirred is contained in spherical shape, and pours into the fruit juice refrigerated in step (1).
9. a kind of soybean protein isolate Sorbet, method according to any of the above-described claim and be made.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101677619A (en) * | 2007-04-24 | 2010-03-24 | 脂质营养品有限公司 | Beverage composition comprising CLA |
| EP2389817A1 (en) * | 2010-05-28 | 2011-11-30 | Tereos | Dry powdery mix for fruit sorbets and ice-creams |
| CN102469828A (en) * | 2009-06-30 | 2012-05-23 | 索莱有限责任公司 | Omega-3 fatty acid enriched beverages |
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| JP2014209925A (en) * | 2014-08-15 | 2014-11-13 | レオナルド カレラ， | Fiber-rich gelato composition with low carbohydrate content and high protein content, and manufacturing method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101677619A (en) * | 2007-04-24 | 2010-03-24 | 脂质营养品有限公司 | Beverage composition comprising CLA |
| CN102469828A (en) * | 2009-06-30 | 2012-05-23 | 索莱有限责任公司 | Omega-3 fatty acid enriched beverages |
| EP2389817A1 (en) * | 2010-05-28 | 2011-11-30 | Tereos | Dry powdery mix for fruit sorbets and ice-creams |
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