CN106173177A - Health care ice cream containing Rhizoma Solani tuber osi protein and preparation method thereof - Google Patents
Health care ice cream containing Rhizoma Solani tuber osi protein and preparation method thereof Download PDFInfo
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- CN106173177A CN106173177A CN201610536852.1A CN201610536852A CN106173177A CN 106173177 A CN106173177 A CN 106173177A CN 201610536852 A CN201610536852 A CN 201610536852A CN 106173177 A CN106173177 A CN 106173177A
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- rhizoma solani
- solani tuber
- tuber osi
- ice cream
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- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 35
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 35
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 22
- 230000036541 health Effects 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000001814 protein method Methods 0.000 title abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 36
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 241000169546 Lycium ruthenicum Species 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 11
- 241000609240 Ambelania acida Species 0.000 claims abstract description 11
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 11
- 241000318836 Pleurotus nebrodensis Species 0.000 claims abstract description 11
- 239000010905 bagasse Substances 0.000 claims abstract description 11
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 11
- 239000005017 polysaccharide Substances 0.000 claims abstract description 11
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims abstract description 11
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims abstract description 11
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000005493 rutin Nutrition 0.000 claims abstract description 11
- 229960004555 rutoside Drugs 0.000 claims abstract description 11
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 11
- 235000008939 whole milk Nutrition 0.000 claims abstract description 11
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 10
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000014121 butter Nutrition 0.000 claims abstract description 8
- 244000275012 Sesbania cannabina Species 0.000 claims abstract 4
- 150000004676 glycans Chemical class 0.000 claims abstract 4
- 239000002002 slurry Substances 0.000 claims description 12
- 241000219051 Fagopyrum Species 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 239000003292 glue Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000020965 cold beverage Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 240000008620 Fagopyrum esculentum Species 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 27
- 150000004804 polysaccharides Chemical class 0.000 description 7
- 241000219782 Sesbania Species 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 206010070834 Sensitisation Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000008313 sensitization Effects 0.000 description 2
- 206010003694 Atrophy Diseases 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 101000693916 Gallus gallus Albumin Proteins 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 208000000501 Lipidoses Diseases 0.000 description 1
- 206010024585 Lipidosis Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 208000022530 polyphagia Diseases 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of health care ice cream containing Rhizoma Solani tuber osi protein and preparation method thereof, belong to cold drink food field.This ice cream is made up of the raw material of following parts by weight: Rhizoma Solani tuber osi protein 5 15 parts, concentration 37 parts of Lycium ruthenicum Murr. juice, buckwheat rutin 0.1 0.2 parts, pleurotus nebrodensis polysaccharide 12 parts, sesbania gum 0.5 1 parts, bagasse oligomeric xylose 23 parts, Radix Glycyrrhizae powder 46 parts, soybean lecithin 0.1 1 parts, coffee powder 25 parts, whole milk powder 12 20 parts, 35 parts of butter, pure water 45 55 parts.The ice cream of the present invention raw materials used nutritious, heat content is low, useful and harmless to human body；Finished product delicate mouthfeel, soft and smooth, belong to health-care nutritive food, be suitable for industrialized production and family is eaten for a long time.
Description
Technical field
The invention belongs to cold drink food field, be specifically related to a kind of health care ice cream containing Rhizoma Solani tuber osi protein and preparation side thereof
Method.
Background technology
Ice cream is a kind of to have delicate mouthfeel, the food of relieving summer heat of the characteristic such as soft and smooth, refrigerant, is particularly subject to the welcome of child
Like.The component contents such as sugar, fat and animal proteinum contained by presently commercially available ice cream are high, have the highest heat, and
Not containing the material such as fiber, vegetable protein, therefore polyphagia easily causes obesity, has a negative impact health.
Compared with animal proteinum, vegetable protein is low without cholesterol, saturated fatty acid content.Rhizoma Solani tuber osi protein is a kind of excellent
Matter phytoprotein, containing a large amount of viscous body proteins, viscous body protein is the mixture of a kind of GL-PP, can prevent cardiovascular
The lipidosis of system, keeps arterial vascular elasticity, prevents atheromatous occurring to early, and still prevents in liver, kidney and ties
Form the atrophy of tissue, keep respiratory tract and gastral lubrication.Rhizoma Solani tuber osi protein is the same with sweet potato can prevent and treat collagen,
It is a kind of health food the most valuable to middle-aged and elderly people, and there is important health care physiological function.Rhizoma Solani tuber osi protein necessary
Amino acid content accounts for more than the 40% of total amino acids, particularly lysine and tryptophan and is above other cereal crops, is corn
The excellent supplement of albumen.Additionally, the sensitization of Rhizoma Solani tuber osi protein is far below Chicken Albumin, fish protein, soybean protein and Semen arachidis hypogaeae
Albumen etc., there are no the report of Rhizoma Solani tuber osi protein sensitization up to now.Therefore, Rhizoma Solani tuber osi protein product has good market
Application prospect.
Summary of the invention
The technical problem to be solved is for prior art Shortcomings, it is provided that a kind of containing Rhizoma Solani tuber osi protein
Health care ice cream and preparation method thereof.
In order to achieve the above object, the present invention is by the following technical solutions.
Health care ice cream containing Rhizoma Solani tuber osi protein, is made up of the raw material of following parts by weight: Rhizoma Solani tuber osi protein 5-15
Part, to concentrate Lycium ruthenicum Murr. juice 3-7 part, buckwheat rutin 0.1-0.2 part, pleurotus nebrodensis polysaccharide 1-2 part, sesbania gum 0.5-1 part, bagasse oligomeric
Xylose 2-3 part, Radix Glycyrrhizae powder 4-6 part, soybean lecithin 0.1-1 part, coffee powder 2-5 part, whole milk powder 12-20 part, butter 3-5
Part, pure water 45-55 part.
Preferably, the described health care ice cream containing Rhizoma Solani tuber osi protein, it is made up of the raw material of following parts by weight: Ma Ling
Potato protein 10 part, to concentrate 5 parts of Lycium ruthenicum Murr. juice, buckwheat rutin 0.15 part, pleurotus nebrodensis polysaccharide 1.5 parts, sesbania gum 0.75 part, bagasse low
Xylan 2.5 parts, Radix Glycyrrhizae powder 5 parts, soybean lecithin 0.5 part, coffee powder 3.5 parts, whole milk powder 16 parts, 4 parts of butter, pure water
50 parts.
The preparation method of the described health care ice cream containing Rhizoma Solani tuber osi protein, comprises the following steps:
(1) get the raw materials ready
After Lycium ruthenicum Murr. being cleaned, the water adding its quality 4 times is squeezed the juice, concentrated juice, makes the solid quality concentration be
0.3%, obtain concentrating Lycium ruthenicum Murr. juice；Clean Radix Glycyrrhizae is dried, is crushed to 1000 mesh, obtains Radix Glycyrrhizae powder；
(2) batch mixing
By in the pure water concentrating Lycium ruthenicum Murr. juice addition 40 DEG C, continue to be added thereto to buckwheat rutin, pleurotus nebrodensis polysaccharide, field
Cyanines glue, bagasse oligomeric xylose, stir, and temperature rises to 45 DEG C, continuously adds soybean lecithin, coffee powder, whole milk powder, milk
Oil, stirs, and temperature rises to 50 DEG C, adds Radix Glycyrrhizae powder, Rhizoma Solani tuber osi protein, stirs 5min, obtains slurry；
(3) molding
Slurry is heated to 65 DEG C, and sterilize 30min, and the slurry after sterilization is pumped into homogenizer, 70 DEG C, enter under 15MPa
Row homogenizing processes, and the slurry after being processed by homogenizing is cooled to 4 DEG C, and aging 5h congeals rapidly at-15 DEG C, filling formation, send into-
The hardening cabinet hardening of 35 DEG C.
The Advantageous Effects of the present invention: the ice cream of the present invention raw materials used nutritious, heat content is low, human body is had
Benefit is harmless；Finished product delicate mouthfeel, soft and smooth, belong to health-care nutritive food, be suitable for industrialized production and family is eaten for a long time.
Detailed description of the invention
Further technical scheme is made detailed elaboration below in conjunction with embodiment, but the not all in pairs present invention
Scope limits.
Embodiment 1
Health care ice cream containing Rhizoma Solani tuber osi protein, is made up of the raw material of following parts by weight: Rhizoma Solani tuber osi protein 5 parts,
Concentrate 3 parts of Lycium ruthenicum Murr. juice, buckwheat rutin 0.1 part, pleurotus nebrodensis polysaccharide 1 part, sesbania gum 0.5 part, bagasse oligomeric xylose 2 parts, Radix Glycyrrhizae
4 parts of powder, soybean lecithin 0.1 part, coffee powder 2 parts, whole milk powder 12 parts, 3 parts of butter, pure water 45 parts.
The preparation method of the described health care ice cream containing Rhizoma Solani tuber osi protein, comprises the following steps:
(1) get the raw materials ready
After Lycium ruthenicum Murr. being cleaned, the water adding its quality 4 times is squeezed the juice, concentrated juice, makes the solid quality concentration be
0.3%, obtain concentrating Lycium ruthenicum Murr. juice；Clean Radix Glycyrrhizae is dried, is crushed to 1000 mesh, obtains Radix Glycyrrhizae powder；
(2) batch mixing
By in the pure water concentrating Lycium ruthenicum Murr. juice addition 40 DEG C, continue to be added thereto to buckwheat rutin, pleurotus nebrodensis polysaccharide, field
Cyanines glue, bagasse oligomeric xylose, stir, and temperature rises to 45 DEG C, continuously adds soybean lecithin, coffee powder, whole milk powder, milk
Oil, stirs, and temperature rises to 50 DEG C, adds Radix Glycyrrhizae powder, Rhizoma Solani tuber osi protein, stirs 5min, obtains slurry；
(3) molding
Slurry is heated to 65 DEG C, and sterilize 30min, and the slurry after sterilization is pumped into homogenizer, 70 DEG C, enter under 15MPa
Row homogenizing processes, and the slurry after being processed by homogenizing is cooled to 4 DEG C, and aging 5h congeals rapidly at-15 DEG C, filling formation, send into-
The hardening cabinet hardening of 35 DEG C.
Embodiment 2
Health care ice cream containing Rhizoma Solani tuber osi protein, is made up of the raw material of following parts by weight: Rhizoma Solani tuber osi protein 15 parts,
Concentrate 7 parts of Lycium ruthenicum Murr. juice, buckwheat rutin 0.2 part, pleurotus nebrodensis polysaccharide 2 parts, sesbania gum 1 part, bagasse oligomeric xylose 3 parts, Radix Glycyrrhizae powder 6
Part, soybean lecithin 1 part, coffee powder 5 parts, whole milk powder 20 parts, 5 parts of butter, pure water 55 parts.
The preparation method of the described health care ice cream containing Rhizoma Solani tuber osi protein is with embodiment 1.
Embodiment 3
Health care ice cream containing Rhizoma Solani tuber osi protein, is made up of the raw material of following parts by weight: Rhizoma Solani tuber osi protein 10 parts,
Concentrate 5 parts of Lycium ruthenicum Murr. juice, buckwheat rutin 0.15 part, pleurotus nebrodensis polysaccharide 1.5 parts, sesbania gum 0.75 part, bagasse oligomeric xylose 2.5
Part, Radix Glycyrrhizae powder 5 parts, soybean lecithin 0.5 part, coffee powder 3.5 parts, whole milk powder 16 parts, 4 parts of butter, pure water 50 parts.
The preparation method of the described health care ice cream containing Rhizoma Solani tuber osi protein is with embodiment 1.
Claims (3)
1. the health care ice cream containing Rhizoma Solani tuber osi protein, it is characterised in that be made up of the raw material of following parts by weight: horse
Bell potato albumen 5-15 part, concentration Lycium ruthenicum Murr. juice 3-7 part, buckwheat rutin 0.1-0.2 part, pleurotus nebrodensis polysaccharide 1-2 part, sesbania gum 0.5-
1 part, bagasse oligomeric xylose 2-3 part, Radix Glycyrrhizae powder 4-6 part, soybean lecithin 0.1-1 part, coffee powder 2-5 part, whole milk powder 12-20
Part, butter 3-5 part, pure water 45-55 part.
Health care ice cream containing Rhizoma Solani tuber osi protein the most according to claim 1, it is characterised in that by following parts by weight
Raw material is made: Rhizoma Solani tuber osi protein 10 parts, concentration 5 parts of Lycium ruthenicum Murr. juice, buckwheat rutin 0.15 part, pleurotus nebrodensis polysaccharide 1.5 parts, sesbania
0.75 part of glue, bagasse oligomeric xylose 2.5 parts, Radix Glycyrrhizae powder 5 parts, soybean lecithin 0.5 part, coffee powder 3.5 parts, whole milk powder 16
Part, 4 parts of butter, pure water 50 parts.
The most according to claim 1 containing Rhizoma Solani tuber osi protein health care ice cream preparation method, it is characterised in that described in include
Following steps:
(1) get the raw materials ready
After Lycium ruthenicum Murr. being cleaned, the water adding its quality 4 times is squeezed the juice, concentrated juice, makes the solid quality concentration be
0.3%, obtain concentrating Lycium ruthenicum Murr. juice；Clean Radix Glycyrrhizae is dried, is crushed to 1000 mesh, obtains Radix Glycyrrhizae powder；
(2) batch mixing
By in the pure water concentrating Lycium ruthenicum Murr. juice addition 40 DEG C, continue to be added thereto to buckwheat rutin, pleurotus nebrodensis polysaccharide, sesbania
Glue, bagasse oligomeric xylose, stir, and temperature rises to 45 DEG C, continuously adds soybean lecithin, coffee powder, whole milk powder, milk
Oil, stirs, and temperature rises to 50 DEG C, adds Radix Glycyrrhizae powder, Rhizoma Solani tuber osi protein, stirs 5min, obtains slurry；
(3) molding
Slurry is heated to 65 DEG C, and sterilize 30min, and the slurry after sterilization is pumped into homogenizer, 70 DEG C, carry out under 15MPa all
Matter processes, and the slurry after being processed by homogenizing is cooled to 4 DEG C, and aging 5h congeals rapidly at-15 DEG C, filling formation, sends into-35 DEG C
Hardening cabinet hardening.
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Application publication date: 20161207 |