CN105613930A - All-vegetarian low-saccharic-acid soyabean milk probiotics ice cream and preparation method thereof - Google Patents
All-vegetarian low-saccharic-acid soyabean milk probiotics ice cream and preparation method thereof Download PDFInfo
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- CN105613930A CN105613930A CN201610001539.8A CN201610001539A CN105613930A CN 105613930 A CN105613930 A CN 105613930A CN 201610001539 A CN201610001539 A CN 201610001539A CN 105613930 A CN105613930 A CN 105613930A
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- ice cream
- probiotic bacteria
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- soybean
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- A—HUMAN NECESSITIES
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-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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Abstract
The invention relates to all-vegetarian low-saccharic-acid soybean milk probiotics ice cream and a preparation method thereof. The ice cream prepared from the raw materials such as soybean meal, vegetable oil, probiotics, isolated soybean protein, prebiotics, inverted sugar, soybean lecithin and pure water and the like is exquisite and lubricant in taste, and thick and pure in soybean fragrance; the isolated soybean protein and the soybean lecithin are added into the ice cream, so that the nutritional ingredients of the ice cream are improved and the consumption of gels is reduced while the content of fat and carbohydrate of the ice cream are reduced; no essence is added; the natural fragrance of the soybean gives natural flavor to the ice cream; the probiotic fermentation soybean milk ice cream is perfect combination of probiotic healthcare characteristics with frozen dessert products; due to the special storage condition of the ice cream and the addition of the prebiotics, the quantity and the activity of the probiotics are ensured; the ice cream has a healthcare effect to a certain extent; the additional value of the ice cream is increased.
Description
Technical field
The invention belongs to food processing field, relate to a kind of full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream and preparation method thereof, be specifically related to a kind of without sucrose full vegetarian diet fermenting sour soybean milk probiotic bacteria ice cream adding soybean protein isolate, soybean phospholipid and prebiotics and preparation method thereof.
Technical background
Ice cream is a kind of fresh and sweet exquisiteness, the sliding careful frozen dessert of children. It is referred to as " king of cold drink ", deep favor, particularly numerous women and child by consumers in general. At present, commercially available ice cream is with butter, sucrose for raw material mostly, adds a large amount of stabilizer (Carboxymethyl cellulose sodium, cyclodextrin, sodium alginate, xanthan gum, edible Gelatinum oxhide, guar gum etc.), (glyceryl monostearate, sorbitol monostearate etc.) emulsifying agent and various synthetic essence, coloring agent formulated. Wherein fat is higher with carbohydrate content, at general overnutrition instantly, and does not meet the demand of people.
Summary of the invention
It is an object of the invention to for above shortcomings in prior art, it is provided that the full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream of a kind of low fat low sugar high nutritive value.
The preparation method that present invention also offers above-mentioned ice cream, adopts Semen sojae atricolor powder, soybean protein isolate to add the raw materials such as soybean phospholipid and prebiotics, by preparing after probiotics fermention.
The purpose of the present invention can be achieved by the following technical measures:
A kind of full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, the raw material being made up of following mass percent prepares: Semen sojae atricolor powder 5-10%, vegetable oil 5-10%, probiotic bacteria 3-6%, soybean protein isolate 3-6%, prebiotics 0.5-1.5%, Nulomoline 1-1.5%, soybean phospholipid 0.5-1.5%, surplus is pure water.
Described vegetable oil is soybean oil or salad oil.
Described probiotic bacteria is lactobacillus casei, combines addicted to one or more in acid streptococci and bacillus bifidus; The preferred mass lactobacillus casei than 1:10:5, mixed vaccine addicted to acid streptococci and bacillus bifidus.
Described prebiotics is one or more combinations in Nulomoline, stevioside, oligomeric isomaltose, cyclodextrin, sucrose oligosaccharide, galactose, oligofructose and coupling trehalose, it is preferable that stevioside.
Optionally, the present invention full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, also can add one or more combinations in following raw material further, degree in raw material gross mass: Fructus Fragariae Ananssae concentrated juice 2-4%, blue berry concentrated juice 2-4%, preserved fruit with strawberry 2-4%, blueberry preserved fruits 1-3%, red date powder 2-4%, Fructus Lycii powder 0.5-1.5%, red jujube preserved fruit 2-4%, medlar preserved fruit 1-3%, honey grapefruit beans 5-7%, coconut powder 2-4%, oatmeal 1-3%, fragrant roasting coconut shred 0.5-1.5%, Semen Armeniacae Amarum powder 1-3%, chocolate cream 2-4%, almond broken kernel 2-4%, the broken 1-2% of vanilla pod bean, caramel sauce 2-4%, preserved apple 2-4%.
The preparation method of above-mentioned full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, step includes:
1) raw material mixing: by proportioning, Semen sojae atricolor powder, vegetable oil, soybean protein isolate, prebiotics, Nulomoline and soybean phospholipid are mixed with the pure water being preheated to 45-55 DEG C, stir;
2) homogenizing: mixed for step 1) raw material adopts double; two section homogenizing method at 55-70 DEG C of homogenizing, and first paragraph is 15-20MPa homogenizing 30min, and second segment is 2-6MPa homogenizing 5min;
3) sterilization: by the raw material after homogenizing at 118-121 DEG C of insulation sterilization 15-20min;
4) aging: after sterilization, raw material is cooled to 2-6 DEG C with 12-20 DEG C/h, aging 4-6h, reach more than 180mpa.s to feed liquid viscosity;
5) congealing: by the raw material after aging at-20--10 DEG C, 300r/min stirring is congealed 30min, is subsequently adding probiotic bacteria, and is sufficiently stirred for 10min and dissolves to mycopowder and be evenly distributed;
6) fill, hardening: the raw material after congealing is loaded container, at-32--25 DEG C of the 12-24h that hardens, obtain full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, then in the cold preservation of-18 DEG C.
The present invention full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, with Semen sojae atricolor powder, soybean protein isolate, soybean phospholipid, probiotic bacteria, prebiotics, plant wet goods for raw material, without any animal oil, as: butter, do not include margarine simultaneously yet, the absorption of trans fatty acid can be reduced, and can partly or entirely by probiotics fermention or by enzyme hydrolysis. While reducing ice cream fat and carbohydrate content, improve its nutritional labeling, and probiotic bacteria, prebiotics and tunning thereof play a role in health care to a certain extent. Semen sojae atricolor compares milk, decreases Aisan's reaction to lactose intolerance, does not contain cholesterol simultaneously. Abundant soybean protein, is the high quality protein matter source of low cost. In soybean protein, essential amino acids content is high, and possibly together with multivitamin and the mineral of needed by human, and without cholesterol, human body is had supplementary function by these nutritional labelings. Meanwhile, soybean protein isolate has the functional characteristics such as good gelation, emulsibility, water holding bundle oiliness and foaminess, adds in ice cream, not only without influence on the quality of ice cream, also can strengthen the nutritive value of ice cream, improve its added value.
Probiotic bacteria is the very important microorganism in human body intestinal canal, after it reaches certain quantity in human body intestinal canal, the effect of the balance regulating human body intestinal canal microorganism species can be played, play certain prebiotic effect alleviating lactose intolerance, reduction cholesterol, enhancing immunity, slow down aging, the formation of suppression tumor cell. Probiotic fermented soymilk ice cream is the perfect adaptation of probiotic bacteria health care characteristics and the pure and fresh local flavor of soyabean milk, the special preservation requirement of ice cream, it is ensured that the quantity of probiotic bacteria and activity.
The growth of the interior different probiotic bacterias of different prebiotics selective stimulating bodies and breeding, so do not digested and assimilated by human body. Prebiotics can reduce host intestine pH value, recover intestinal microbial population balance, prevention of intestinal tract disease etc. Oligomeric xylose, oligomeric lactulose, Nulomoline etc. In the present invention, prebiotics can be Nulomoline, stevioside, oligomeric isomaltose, cyclodextrin, sucrose oligosaccharide, galactose, oligofructose, coupling trehalose etc.
As for stevioside, stevioside is commonly called as steviol glycosides, sugariness is 200-350 times of sucrose, and heat only has the 1/300 of sucrose, there is the features such as heat is low, sugariness is high, good, high temperature resistant, the good stability of taste matter, noresidue in human body, safety non-toxic, be conducive to regulating blood glucose, promote mental activity, cardiovascular and cerebrovascular disease, obesity, diabetics are had auxiliary treatment function. Additionally, it also has the performances such as heat-resisting, stable, anticorrosion, and being added in ice cream, protection makes ice cream expansion rate and chemical resistance increase while promoting growth of probiotics breeding.
Soybean phospholipid is the emulsifying agent of the processing middle ideal of ice cream, also can improve the class of ice cream and so as to possess special local flavor. Soybean phospholipid contributes to preventing the gathering of soybean protein, condensation or precipitation; Contribute to reducing the peroxide value of Vegetable oil lipoprotein, improve or keep original local flavor. Soybean phospholipid is as a kind of natural surfactant of good performance, there is the effects such as emulsifying, softening, moistening, dispersion, solubilising and antioxidation, it is possible to reduce the crystallization of high-melting-point oils and fats, it is prevented that oils and fats floats, prevent ice cream dusting, so as to finer and smoother, lubrication, soft.
Full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream prepared by the present invention, delicate mouthfeel lubricates, and bean spiciness is strongly fragrant pure. Soybean protein isolate, soybean phospholipid addition, while reducing ice cream fat and carbohydrate content, improve its nutritional labeling, reduce the use of gel; The present invention, without essence, gives ice cream natural flavor with the natural scents of Semen sojae atricolor; The probiotic bacteria bean milk ice cream that turns sour is the perfect adaptation of probiotic bacteria health care characteristics and frozen dessert, the special holding conditions of ice cream and the addition of prebiotics, ensure that the quantity of probiotic bacteria and activity, there is health-care effect to a certain extent, and increase added value of product.
Detailed description of the invention
The present invention is further described below in conjunction with specific embodiment, without departing from the idea case in the present invention described above, the various replacements made according to ordinary skill knowledge and customary means or change, it is included in the scope of the present invention.
Embodiment 1: original flavor
A kind of full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, the raw material being made up of following mass percent prepares: Semen sojae atricolor powder 7%, vegetable oil 6%, probiotic bacteria 5%, soybean protein isolate 3%, prebiotics 0.5%, Nulomoline 1.2%, soybean phospholipid 0.5%, surplus is pure water;
Described vegetable oil is soybean oil;
Described probiotic bacteria is the lactobacillus casei of mass ratio 1:10:5, addicted to the mixed vaccine of acid streptococci and bacillus bifidus;
Described prebiotics is stevioside.
Preparation process is:
1) raw material mixing: by proportioning, Semen sojae atricolor powder, vegetable oil, soybean protein isolate, stevioside, Nulomoline and soybean phospholipid are mixed with the pure water being preheated to 45 DEG C, stir;
2) homogenizing: mixed for step 1) raw material adopts double; two section homogenizing method at 65 DEG C of homogenizing, and first paragraph pressure is 15MPa, 30min, and second segment pressure is 3MPa, 5min;
3) sterilization: by the raw material after homogenizing at 121 DEG C of insulation sterilization 15min;
4) aging: after sterilization, raw material cools down rapidly (18 DEG C/h) to 4 DEG C, aging 4h, and feed liquid viscosity reaches more than 180mpa.s;
5) congeal: by the raw material after aging at-18 DEG C, 300r/min freeze blending 30min, it is subsequently adding probiotic bacteria (lactobacillus casei of mass ratio 1:10:5, mixed vaccine) addicted to acid streptococci and bacillus bifidus, and is sufficiently stirred for 10min and dissolves to mycopowder and be evenly distributed;
6) fill, hardening: the raw material after congealing is loaded container, at-32 DEG C of 24h that harden, obtain full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, then in the cold preservation of-18 DEG C.
Embodiment 2: certain kind of berries fruity
A kind of full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, the raw material being made up of following mass percent prepares: Semen sojae atricolor powder 6.5%, vegetable oil 6%, probiotic bacteria 5%, Fructus Fragariae Ananssae concentrated juice 3%, blue berry concentrated juice 3%, soybean protein isolate 3%, preserved fruit with strawberry 3%, blueberry preserved fruits 2%, prebiotics 0.5%, Nulomoline 1.2%, soybean phospholipid 0.5%, surplus is pure water;
Described vegetable oil is salad oil;
Described probiotic bacteria is the lactobacillus casei of mass ratio 1:10:5, addicted to the mixed vaccine of acid streptococci and bacillus bifidus;
Described prebiotics is stevioside.
Preparation process is:
1) raw material mixing: by proportioning, Semen sojae atricolor powder, vegetable oil, Fructus Fragariae Ananssae concentrated juice, blue berry concentrated juice, soybean protein isolate, stevioside, Nulomoline and soybean phospholipid are mixed with the pure water being preheated to 45 DEG C, stir;
2) homogenizing: mixed for step 1) raw material adopts double; two section homogenizing method at 65 DEG C of homogenizing, and first paragraph pressure is 15MPa, 30min, and second segment pressure is 3MPa, 5min;
3) sterilization: by the raw material after homogenizing at 121 DEG C of insulation sterilization 15min;
4) aging: after sterilization, raw material cools down rapidly (18 DEG C/h) to 4 DEG C, aging 4h, and feed liquid viscosity reaches more than 180mpa.s;
5) congeal: by the raw material after aging at-18 DEG C, 300r/min freeze blending 25min, finally add preserved fruit with strawberry, blueberry preserved fruits and stir 5min, it is subsequently adding probiotic bacteria (lactobacillus casei of mass ratio 1:10:5, mixed vaccine) addicted to acid streptococci and bacillus bifidus, and is sufficiently stirred for 10min and dissolves to mycopowder and be evenly distributed;
6) fill, hardening: the raw material after congealing is loaded container, at-32 DEG C of 24h that harden, obtain the full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream of certain kind of berries fruity, then in the cold preservation of-18 DEG C.
Embodiment 3: date-wolfberry fruit taste
A kind of full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, the raw material being made up of following mass percent prepares: Semen sojae atricolor powder 6%, vegetable oil 6%, probiotic bacteria 5%, soybean protein isolate 3%, red jujube preserved fruit 3%, medlar preserved fruit 2%, red date powder 3%, Fructus Lycii powder 1%, Nulomoline 1.2%, prebiotics 0.5%, soybean phospholipid 0.5%, surplus is pure water;
Described vegetable oil is salad oil;
Described probiotic bacteria is the lactobacillus casei of mass ratio 1:10:5, addicted to the mixed vaccine of acid streptococci and bacillus bifidus;
Described prebiotics is stevioside.
Preparation process is:
1) raw material mixing: by proportioning, Semen sojae atricolor powder, vegetable oil, red date powder, Fructus Lycii powder, soybean protein isolate, stevioside, Nulomoline and soybean phospholipid are mixed with the pure water being preheated to 45 DEG C, stir;
2) homogenizing: mixed for step 1) raw material adopts double; two section homogenizing method at 65 DEG C of homogenizing, and first paragraph pressure is 15MPa, 30min, and second segment pressure is 3MPa, 5min;
3) sterilization: by the raw material after homogenizing at 121 DEG C of insulation sterilization 15min;
4) aging: after sterilization, raw material cools down rapidly (18 DEG C/h) to 4 DEG C, aging 4h, and feed liquid viscosity reaches more than 180mpa.s;
5) congeal: by the raw material after aging at-18 DEG C, 300r/min freeze blending 25min, finally add red jujube preserved fruit, medlar preserved fruit, and stir 5min, it is subsequently adding probiotic bacteria (lactobacillus casei of mass ratio 1:10:5, mixed vaccine) addicted to acid streptococci and bacillus bifidus, and is sufficiently stirred for 10min and dissolves to mycopowder and be evenly distributed;
6) fill, hardening: the raw material after congealing is loaded container, at-32 DEG C of 24h that harden, obtain the full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream of date-wolfberry fruit taste, then in the cold preservation of-18 DEG C.
Embodiment 4: honey grapefruit taste
A kind of full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, the raw material being made up of following mass percent prepares: Semen sojae atricolor powder 7%, honey grapefruit beans 6%, vegetable oil 6%, probiotic bacteria 5%, soybean protein isolate 3%, Nulomoline 1%, prebiotics 0.5%, soybean phospholipid 0.5%, surplus is pure water;
Described vegetable oil is soybean oil;
Described probiotic bacteria is the lactobacillus casei of mass ratio 1:10:5, addicted to the mixed vaccine of acid streptococci and bacillus bifidus;
Described prebiotics is stevioside.
Preparation process is:
1) raw material mixing: by proportioning, Semen sojae atricolor powder, vegetable oil, soybean protein isolate, stevioside, Nulomoline and soybean phospholipid are mixed with the pure water being preheated to 45 DEG C, stir;
2) homogenizing: mixed for step 1) raw material adopts double; two section homogenizing method at 65 DEG C of homogenizing, and first paragraph pressure is 15MPa, 30min, and second segment pressure is 3MPa, 5min;
3) sterilization: by the raw material after homogenizing at 121 DEG C of insulation sterilization 15min;
4) aging: after sterilization, raw material cools down rapidly (18 DEG C/h) to 4 DEG C, aging 4h, and feed liquid viscosity reaches more than 180mpa.s;
5) congeal: by the raw material after aging at-18 DEG C, 300r/min freeze blending 25min, finally add honey grapefruit beans, and stir 5min, it is subsequently adding probiotic bacteria (lactobacillus casei of mass ratio 1:10:5, mixed vaccine) addicted to acid streptococci and bacillus bifidus, and is sufficiently stirred for 10min and dissolves to mycopowder and be evenly distributed;
6) fill, hardening: the raw material after congealing is loaded container, at-32 DEG C of 24h that harden, obtain the full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream of honey grapefruit taste, then in the cold preservation of-18 DEG C.
Embodiment 5: coconut palm perfume (or spice) Herba bromi japonici taste
A kind of full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, the raw material being made up of following mass percent prepares: Semen sojae atricolor powder 7%, vegetable oil 6%, probiotic bacteria 5%, coconut powder 3%, soybean protein isolate 3%, oatmeal 2%, fragrant roasting coconut shred 1%, Nulomoline 1%, prebiotics 0.5%, soybean phospholipid 0.5%, surplus is pure water;
Described vegetable oil is soybean oil;
Described probiotic bacteria is the lactobacillus casei of mass ratio 1:10:5, addicted to the mixed vaccine of acid streptococci and bacillus bifidus;
Described prebiotics is stevioside.
Preparation process is:
1) raw material mixing: by proportioning, Semen sojae atricolor powder, coconut powder, vegetable oil, soybean protein isolate, stevioside, Nulomoline and soybean phospholipid are mixed with the pure water being preheated to 45 DEG C, stir;
2) homogenizing: mixed for step 1) raw material adopts double; two section homogenizing method at 65 DEG C of homogenizing, and first paragraph pressure is 15MPa, 30min, and second segment pressure is 3MPa, 5min;
3) sterilization: by the raw material after homogenizing at 121 DEG C of insulation sterilization 15min;
4) aging: after sterilization, raw material cools down rapidly (18 DEG C/h) to 4 DEG C, aging 4h, and feed liquid viscosity reaches more than 180mpa.s;
5) congeal: by the raw material after aging at-18 DEG C, 300r/min freeze blending 25min, finally add oatmeal, fragrant roasting coconut shred, and stir 5min, it is subsequently adding probiotic bacteria (lactobacillus casei of mass ratio 1:10:5, mixed vaccine) addicted to acid streptococci and bacillus bifidus, and is sufficiently stirred for 10min and dissolves to mycopowder and be evenly distributed;
6) fill, hardening: the raw material after congealing is loaded container, at-32 DEG C of 24h that harden, obtain the full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream of coconut palm perfume (or spice) Herba bromi japonici taste, then in the cold preservation of-18 DEG C.
Embodiment 6: almond chocolate taste
A kind of full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, the raw material being made up of following mass percent prepares: Semen sojae atricolor powder 6%, vegetable oil 6%, probiotic bacteria 5%, soybean protein isolate 3%, chocolate cream 3%, almond broken kernel 3%, Semen Armeniacae Amarum powder 2%, Nulomoline 1%, prebiotics 0.5%, soybean phospholipid 0.5%, surplus is pure water;
Described vegetable oil is soybean oil;
Described probiotic bacteria is the lactobacillus casei of mass ratio 1:10:5, addicted to the mixed vaccine of acid streptococci and bacillus bifidus;
Described prebiotics is stevioside.
Preparation process is:
1) raw material mixing: by proportioning, Semen sojae atricolor powder, Semen Armeniacae Amarum powder, vegetable oil, soybean protein isolate, stevioside, Nulomoline and soybean phospholipid are mixed with the pure water being preheated to 45 DEG C, stir;
2) homogenizing: mixed for step 1) raw material adopts double; two section homogenizing method at 65 DEG C of homogenizing, and first paragraph pressure is 15MPa, 30min, and second segment pressure is 3MPa, 5min;
3) sterilization: by the raw material after homogenizing at 121 DEG C of insulation sterilization 15min;
4) aging: after sterilization, raw material cools down rapidly (18 DEG C/h) to 4 DEG C, aging 4h, and feed liquid viscosity reaches more than 180mpa.s;
5) congeal: by the raw material after aging at-18 DEG C, 300r/min freeze blending 25min, it is subsequently adding probiotic bacteria (lactobacillus casei of mass ratio 1:10:5, mixed vaccine) addicted to acid streptococci and bacillus bifidus, and be sufficiently stirred for 10min to mycopowder dissolve and be evenly distributed, finally add chocolate cream, almond broken kernel, and stir 2min;
6) fill, hardening: the raw material after congealing is loaded container, at-32 DEG C of 24h that harden, obtain almond chocolate taste full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, then in the cold preservation of-18 DEG C.
Embodiment 7: vanilla flavored
A kind of full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, the raw material being made up of following mass percent prepares: Semen sojae atricolor powder 6%, vegetable oil 6%, probiotic bacteria 5%, soybean protein isolate 3%, vanilla pod bean broken 1.5%, Nulomoline 1%, prebiotics 0.5%, soybean phospholipid 0.5%, surplus is pure water;
Described vegetable oil is soybean oil;
Described probiotic bacteria is the lactobacillus casei of mass ratio 1:10:5, addicted to the mixed vaccine of acid streptococci and bacillus bifidus;
Described prebiotics is stevioside.
Preparation process is:
1) raw material mixing: by proportioning, broken to Semen sojae atricolor powder, vanilla pod bean, vegetable oil, soybean protein isolate, stevioside, Nulomoline and soybean phospholipid are mixed with the pure water being preheated to 45 DEG C, stir;
2) homogenizing: mixed for step 1) raw material adopts double; two section homogenizing method at 65 DEG C of homogenizing, and first paragraph pressure is 15MPa, 30min, and second segment pressure is 3MPa, 5min;
3) sterilization: by the raw material after homogenizing at 121 DEG C of insulation sterilization 15min;
4) aging: after sterilization, raw material cools down rapidly (18 DEG C/h) to 4 DEG C, aging 4h, and feed liquid viscosity reaches more than 180mpa.s;
5) congeal: by the raw material after aging at-18 DEG C, 300r/min freeze blending 25min, it is subsequently adding probiotic bacteria (lactobacillus casei of mass ratio 1:10:5, mixed vaccine) addicted to acid streptococci and bacillus bifidus, and is sufficiently stirred for 10min and dissolves to mycopowder and be evenly distributed;
6) fill, hardening: the raw material after congealing is loaded container, at-32 DEG C of 24h that harden, obtain vanilla flavored full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, then in the cold preservation of-18 DEG C.
Embodiment 8: caramel apple taste
A kind of full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, the raw material being made up of following mass percent prepares: Semen sojae atricolor powder 7%, vegetable oil 6%, probiotic bacteria 5%, caramel sauce 3%, preserved apple 3%, soybean protein isolate 3%, Nulomoline 1%, prebiotics 0.5%, soybean phospholipid 0.5%, surplus is pure water;
Described vegetable oil is soybean oil;
Described probiotic bacteria is the lactobacillus casei of mass ratio 1:10:5, addicted to the mixed vaccine of acid streptococci and bacillus bifidus;
Described prebiotics is stevioside.
Preparation process is:
1) raw material mixing: by proportioning, Semen sojae atricolor powder, vegetable oil, soybean protein isolate, stevioside, Nulomoline and soybean phospholipid are mixed with the pure water being preheated to 45 DEG C, stir;
2) homogenizing: mixed for step 1) raw material adopts double; two section homogenizing method at 65 DEG C of homogenizing, and first paragraph pressure is 15MPa, 30min, and second segment pressure is 3MPa, 5min;
3) sterilization: by the raw material after homogenizing at 121 DEG C of insulation sterilization 15min;
4) aging: after sterilization, raw material cools down rapidly (18 DEG C/h) to 4 DEG C, aging 4h, and feed liquid viscosity reaches more than 180mpa.s;
5) congeal: by the raw material after aging at-18 DEG C, 300r/min freeze blending 25min, it is subsequently adding probiotic bacteria (lactobacillus casei of mass ratio 1:10:5, mixed vaccine) addicted to acid streptococci and bacillus bifidus, and be sufficiently stirred for 10min to mycopowder dissolve and be evenly distributed, it is eventually adding caramel sauce 3%, preserved apple 3%, stirs 3min;
6) fill, hardening: the raw material after congealing is loaded container, at-32 DEG C of 24h that harden, obtain caramel apple taste full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, then in the cold preservation of-18 DEG C.
Claims (8)
1. a full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, it is characterized in that, the raw material being made up of following mass percent prepares: Semen sojae atricolor powder 5-10%, vegetable oil 5-10%, probiotic bacteria 3-6%, soybean protein isolate 3-6%, prebiotics 0.5-1.5%, Nulomoline 1-1.5%, soybean phospholipid 0.5-1.5%, surplus is pure water.
2. full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream according to claim 1, it is characterised in that: described vegetable oil is soybean oil or salad oil.
3. full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream according to claim 1, it is characterised in that: described probiotic bacteria is lactobacillus casei, combines addicted to one or more in acid streptococci and bacillus bifidus.
4. full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream according to claim 3, it is characterised in that: described probiotic bacteria is the lactobacillus casei of mass ratio 1:10:5, addicted to the mixed vaccine of acid streptococci and bacillus bifidus.
5. full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream according to claim 1, it is characterised in that: described prebiotics is one or more combinations in Nulomoline, stevioside, oligomeric isomaltose, cyclodextrin, sucrose oligosaccharide, galactose, oligofructose and coupling trehalose.
6. full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream according to claim 5, it is characterised in that: described prebiotics is stevioside.
7. the full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream described in claim 1-6 any claim, it is characterized in that: one or more combinations that also can add in following raw material further, degree in raw material gross mass: Fructus Fragariae Ananssae concentrated juice 2-4%, blue berry concentrated juice 2-4%, preserved fruit with strawberry 2-4%, blueberry preserved fruits 1-3%, red date powder 2-4%, Fructus Lycii powder 0.5-1.5%, red jujube preserved fruit 2-4%, medlar preserved fruit 1-3%, honey grapefruit beans 5-7%, coconut powder 2-4%, oatmeal 1-3%, fragrant roasting coconut shred 0.5-1.5%, Semen Armeniacae Amarum powder 1-3%, chocolate cream 2-4%, almond broken kernel 2-4%, the broken 1-2% of vanilla pod bean, caramel sauce 2-4%, preserved apple 2-4%.
8. a preparation method for the full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream described in claim 1-6 any claim, step includes:
1) raw material mixing: by proportioning, Semen sojae atricolor powder, vegetable oil, soybean protein isolate, prebiotics, Nulomoline and soybean phospholipid are mixed with the pure water being preheated to 45-55 DEG C, stir;
2) homogenizing: mixed for step 1) raw material adopts double; two section homogenizing method at 55-70 DEG C of homogenizing, and first paragraph is 15-20MPa homogenizing 30min, and second segment is 2-6MPa homogenizing 5min;
3) sterilization: by the raw material after homogenizing at 118-121 DEG C of insulation sterilization 15-20min;
4) aging: after sterilization, raw material is cooled to 2-6 DEG C with 12-20 DEG C/h, aging 4-6h, reach more than 180mpa.s to feed liquid viscosity;
5) congealing: by the raw material after aging at-20--10 DEG C, 300r/min stirring is congealed 30min, is subsequently adding probiotic bacteria, and is sufficiently stirred for 10min and dissolves to mycopowder and be evenly distributed;
6) fill, hardening: the raw material after congealing is loaded container, at-32--25 DEG C of the 12-24h that hardens, obtain full vegetarian diet low sugar soy yogurt probiotic bacteria ice cream, then in the cold preservation of-18 DEG C.
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| 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 |
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| CN107960521A (en) * | 2017-11-30 | 2018-04-27 | 杨玉祥 | A kind of ice cream of blueberry taste and preparation method thereof |
| CN108740276A (en) * | 2018-07-28 | 2018-11-06 | 哈尔滨工业大学 | A kind of production method of the soybean walnut lactate milk ice cream rich in viable bacteria |
| CN110250315A (en) * | 2019-07-12 | 2019-09-20 | 飞潮（无锡）过滤技术有限公司 | A kind of low fat and sugar high-protein milk ice cream and preparation method thereof |
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| 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 |
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| CN113647504A (en) * | 2021-08-17 | 2021-11-16 | 香港阿波罗(江门)雪糕有限公司 | Ice cream of vegetable fat whole grain protein and preparation method thereof |
| CN114391598A (en) * | 2022-02-10 | 2022-04-26 | 上海我爱冰淇淋食品有限公司 | Ice cream and preparation method thereof |
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