CN106578324A - Method for preparing soluble dietary fiber ice cream - Google Patents
Method for preparing soluble dietary fiber ice cream Download PDFInfo
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- CN106578324A CN106578324A CN201611102848.0A CN201611102848A CN106578324A CN 106578324 A CN106578324 A CN 106578324A CN 201611102848 A CN201611102848 A CN 201611102848A CN 106578324 A CN106578324 A CN 106578324A
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- dietary fiber
- ice cream
- soluble dietary
- water soluble
- supplementary material
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- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 29
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 23
- 238000000265 homogenisation Methods 0.000 claims abstract description 10
- 238000010494 dissociation reaction Methods 0.000 claims abstract description 9
- 230000005593 dissociations Effects 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 239000008367 deionised water Substances 0.000 claims description 9
- 229910021641 deionized water Inorganic materials 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 239000000835 fiber Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 230000006837 decompression Effects 0.000 claims description 2
- 239000000839 emulsion Substances 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims 4
- 239000007788 liquid Substances 0.000 claims 2
- 108090000145 Bacillolysin Proteins 0.000 claims 1
- 102000035092 Neutral proteases Human genes 0.000 claims 1
- 108091005507 Neutral proteases Proteins 0.000 claims 1
- 239000002671 adjuvant Substances 0.000 claims 1
- 238000004108 freeze drying Methods 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
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- 238000005406 washing Methods 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 6
- 230000032683 aging Effects 0.000 abstract description 5
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 238000011156 evaluation Methods 0.000 abstract 1
- 150000003254 radicals Chemical class 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000002000 scavenging effect Effects 0.000 description 3
- 230000003068 static effect Effects 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035939 shock Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000009123 Fibrin Human genes 0.000 description 1
- 108010073385 Fibrin Proteins 0.000 description 1
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000000233 Melia azedarach Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-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
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229950003499 fibrin Drugs 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- TWNIBLMWSKIRAT-VFUOTHLCSA-N levoglucosan Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@H]2CO[C@@H]1O2 TWNIBLMWSKIRAT-VFUOTHLCSA-N 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002715 modification method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 229920003169 water-soluble polymer Polymers 0.000 description 1
- 230000010356 wave oscillation Effects 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
- A23G9/42—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
- 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
Abstract
The invention discloses a method for preparing soluble dietary fiber ice cream. The method can prepare soluble dietary fibers through combination of a biological dissociation technology and an ultrahigh pressure homogenization technology and optimize the biological dissociation and high pressure homogenization process parameters. Through use of dietary fibers, an ice cream swelling rate and viscosity after aging are improved. The high pressure homogenization method improves the soluble dietary fiber content. The soluble dietary fiber ice cream has sensory evaluation basically same to that of the traditional ice cream and has characteristics of low heat, low fat and high free radical removal capacity.
Description
Technical field
The present invention relates to a kind of with biological dissociation ice river in Henan Province containing diet fiber of high soluble content of the dietary fiber as raw material
Drench processing technology, the addition of dietary fiber improve the expansion rate of ice cream and it is aging after viscosity, the process of high pressure homogenize
Mode improves soluble dietary fibre content, the features such as more traditional ice cream has low in calories, low fat.
Background technology
Ice cream be it is a kind of containing high quality protein and high sugared, high fat food, normal butter ice cream nutritional labeling is
2.8～3 times of milk, in the digestibility in human body up to more than 95%, higher than meat, the digestibility of fats.The present invention will
Water soluble dietary fiber is added in the preparing raw material of ice cream, can meet current people to nutrition, health care, function and green
The urgent needss of Organic food.
Dietary fiber is added on threpsology and is defined as the seventh-largest class nutrient, modern civilization diseases " hypertension, high blood
Fat, obesity, coronary heart disease, diabetes, constipation, colon cancer etc. are all relevant with the intake deficiency of dietary fiber.By biological solution
From the dietary fiber that technology is obtained, its water soluble dietary fiber is mainly constituted including gelatin substance, such as pectin, arabic gum, friendship
Fork glue, melon glue etc. and the water soluble dietary fiber such as galactomannan, glucosan have very high physiologically active, with not
Same function, can be used as dispersant, emulsifying agent, stabilizer, binder etc..The by-product total dietary fiber of many beans is very
Height, but water soluble dietary fiber content is than relatively low.Mainly include thing with regard to the research method of dietary fiber modification both at home and abroad at present
Logos, chemical method, biotechnology method and comprehensive modification method.Chemically preparation condition is harsh and can cause harmful substance
Produce and inefficiency.The drawbacks of biological method be enzyme purity requirement is too high, bacterial strain expensive, sweat is difficult to
Control.Ma Yuxia etc. adopts fibrin ferment treatment bean dregs, and modified water soluble dietary fiber yield is 10.8%；Lian little Yan etc.
Combined using enzymatic isolation method and chemical method, corn dietary fiber is modified, find modified water soluble dietary fiber
Specific retention and expansion rate all have compared with raw material and be significantly improved.Physical method such as extruding puffing, Static pressure, high pressure homogenize
Method can improve the content of water soluble dietary fiber.It is quick-fried in processing procedure high speed shock, high speed shear, shock wave oscillation, hole
It is fried to wait effect, the glucosides of the insoluble dietary fiber such as macromole such as cellulose, hemicellulose, lignin of larger molecular weight can be made
Key is melted or is ruptured, and the particle diameter for changing dietary fiber improves physicochemical property, is converted into water-soluble polymer, the insoluble meals in part
Fiber is converted into the water soluble dietary fiber of Non-digestible.The refined grade of flavin is using high-pressure homogeneous modification in 110 MPa of optimum pressure
Under the conditions of water soluble dietary fiber yield be 32.86%, high static pressure is modified is carrying out steaming and decocting under high pressure, under the conditions of optimum 400 MPa
Water soluble dietary fiber yield is 7.56%, and high-pressure homogeneous modification effect is substantially better than high static pressure and is modified.
The present invention makes the glycosidic bond melting or disconnected of the insoluble dietary fiber of larger molecular weight by extra high pressure homogenize technology
Split, be converted into water soluble dietary fiber to improve content.In combination with insoluble dietary fiber, promote gastrointestinal tract compacted using which
It is dynamic, food holdup time in intestinal is reduced, is reduced and is absorbed, a kind of new contribute in adjusting people is developed the effects such as promote defecation
Body function, the food for promoting health.
The content of the invention
The problem to be solved in the present invention is to provide water soluble dietary fiber method for making ice cream, by adding biological dissociation
Dietary fiber, improve ice cream it is functional simultaneously, improve expansion rate and it is aging after viscosity, it is in addition that aqueous enzymatic extraction is big
Oleum Glycines fat byproduct in process thing is used.
The present invention is achieved through the following technical solutions：
(1) crush after Semen sojae atricolor cleaning, mixed liquor is configured to deionized water, adjusts pH value and temperature, be proportionally added into egg
White enzyme enzymolysis, enzyme concentration for the volume of mixed liquor 2%, 50-55 DEG C of hydrolysis temperature, 2.5～3h of enzymolysis time, enzymolysis pH are
7.0, enzyme denaturing after a period of time is centrifugally separating to obtain free oil, emulsion, hydrolyzed solution, residue；
(2) dietary fiber is centrifugally separating to obtain, decompression sucking filtration adds deionized water constantly to wash simultaneously；
(3) dietary fiber and deionized water are configured to into mixed liquor, high pressure homogenize processes to obtain mixed liquor, homogenizing chamber pressure
80～120MPa, homogenization cycles 2 times.
(4) by mixed liquor lyophilizing, obtain highly-water-soluble dietary fiber content dry powder；
(5) various supplementary materials are accurately weighed to be allocated, is stirred well to supplementary material and is uniformly dispersed；
(6) 70 DEG C of heating sterilize and stir supplementary material, homogenizing after being cooled to 55 DEG C, homogenization cycles 2 times, first time homogenizing pressure
Power 20MPa, second homogenization pressure 10MPa are placed in mixed liquor 10～12 hours in 2～4 DEG C of refrigerators；
(7) congeal in feeding the mixture into -7～-8 DEG C of freezing machines, gained is high dietary fiber content ice milk.
Description of the drawings
1 water soluble dietary fiber dry powder technique of accompanying drawing
2 highly-water-soluble dietary fiber ice cream technique of accompanying drawing
Measure of 3 dietary fiber of accompanying drawing to the scavenging action of DPPH
Measure of 4 dietary fiber of accompanying drawing to the scavenging action of OH
Measure of 5 dietary fiber of accompanying drawing to the scavenging action of ABTS+
6 biological dissociation impact of the dietary fiber to ice cream physical behavior of accompanying drawing
7 biological dissociation impact of the dietary fiber to ice cream organoleptic quality of accompanying drawing
Specific embodiment
Below the specific embodiment of the invention is described in detail.
Embodiment one
60 eye mesh screens are crossed after Semen sojae atricolor is crushed and obtains Semen sojae atricolor powder, 2% protease is added in 55 DEG C of biological dissociation 2h, after enzyme denaturing
Centrifugation goes out solid residue, deionized water rinsing residue sucking filtration, and dietary fiber dry powder is obtained after lyophilizing 24h.By meals
Fiber dry powder presses 1 with deionized water:25 ratio mixing, the secondary high-pressure homogenization under 120MPa obtain modified soluble meals
Food fiber mixed liquor.The dietary fiber of mass fraction 0.3%, 70 DEG C of heating sterilizations homomixture are added in ice cream dispensing
Material, being cooled to 55 DEG C carries out high pressure homogenize process, and first time 30MPa, second 20MPa insert in refrigerator compound in 4 DEG C
After aging 10h, feed the mixture in -7 DEG C of freezing machines, gained is high dietary fiber content ice milk.
Embodiment two
40 eye mesh screens are crossed after Semen sojae atricolor is crushed and obtains Semen sojae atricolor powder, 2% protease is added in 55 DEG C of biological dissociation 1.5h, enzyme denaturing
Centrifugation afterwards goes out solid residue, deionized water rinsing residue sucking filtration, and dietary fiber dry powder is obtained after lyophilizing 24h.By meals
Food fiber dry powder presses 1 with deionized water:25 ratio mixing, the secondary high-pressure homogenization under 80MPa obtain modified soluble
Dietary fiber mixed liquor.The dietary fiber of mass fraction 0.5%, 70 DEG C of heating sterilizations homomixture are added in ice cream dispensing
Material, being cooled to 55 DEG C carries out high pressure homogenize process, and first time 30MPa, second 20MPa insert in refrigerator compound in 4 DEG C
After aging 12h, feed the mixture in -7 DEG C of freezing machines, gained is high dietary fiber content ice milk.
Claims (4)
1. water soluble dietary fiber method for making ice cream, it is characterised in that the method is comprised the following steps：(1) it is Semen sojae atricolor is clear
Crush after reason, mixed liquor is configured in proportion with deionized water, adjust pH value and temperature, add enzyme denaturing after protease hydrolyzed, from
The heart obtains the mixed liquor of free oil, emulsion, hydrolyzed solution, residue after separating；(2) by the residue decompression sucking filtration obtained by step (1)
And washing obtains dietary fiber；(3) dietary fiber and deionized water are configured to into mixed liquor, high pressure homogenize processes to obtain dietary fiber
Aqueous solution；(4) lyophilizing dietary fiber aqueous solution, obtains soluble dietary fiber powder；(5) various originals are accurately weighed by ice cream formula
Adjuvant is allocated, and is stirred well to supplementary material and is uniformly dispersed；(6) 70 DEG C of heating sterilize and stir supplementary material, treat that supplementary material is cold
But to homogenization after 55 DEG C, supplementary material is placed in into 10～12h in 2～4 DEG C of refrigerators；(7) supplementary material is sent into -7～-8 DEG C to coagulate
Congeal in jelly machine, gained is high dietary fiber content ice milk.
2. water soluble dietary fiber method for making ice cream according to claim 1, it is characterised in that the solubility meals
The preparation of food fiber, the enzyme preparation used by biological dissociation process are neutral protease, and enzyme concentration is the 2% of mixeding liquid volume,
Solid-liquid ratio is 1:5 (w/v), 50～55 DEG C of hydrolysis temperature, enzymolysis time 2.5h, enzymolysis pH is 7.0, is gone out after enzymolysis at 100 DEG C
Enzyme 5min, 10000rpm are centrifuged 20min.
3. water soluble dietary fiber method for making ice cream according to claim 1, it is characterised in that the supertension is equal
Matter technique, homogenizing 80～120MPa of chamber pressure, homogenization cycles 2 times obtain water soluble dietary fiber aqueous solution.
4. water soluble dietary fiber method for making ice cream according to claim 1, it is characterised in that described solubility
Dietary fiber aqueous solution lyophilized technique is：Freeze temperature is -45 DEG C, freeze-drying time 24h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611102848.0A CN106578324A (en) | 2016-12-05 | 2016-12-05 | Method for preparing soluble dietary fiber ice cream |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611102848.0A CN106578324A (en) | 2016-12-05 | 2016-12-05 | Method for preparing soluble dietary fiber ice cream |
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| CN106578324A true CN106578324A (en) | 2017-04-26 |
Family
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| CN201611102848.0A Pending CN106578324A (en) | 2016-12-05 | 2016-12-05 | Method for preparing soluble dietary fiber ice cream |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110613048A (en) * | 2018-06-20 | 2019-12-27 | 廊坊承泰能食品有限责任公司 | Method for making ice cream bar by steam heat treatment of cereals |
| CN113068842A (en) * | 2021-04-12 | 2021-07-06 | 河北科技师范学院 | Preparation method of pear dietary fiber |
| CN115315191A (en) * | 2020-03-23 | 2022-11-08 | 联合利华知识产权控股有限公司 | Frozen confections |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105505558A (en) * | 2015-11-26 | 2016-04-20 | 东北农业大学 | Method for synchronously extracting soybean oil, soybean milk powder and soybean dietary fiber by aqueous enzymatic method |
| CN106072674A (en) * | 2016-07-09 | 2016-11-09 | 东北农业大学 | A kind of method that aqueous enzymatic method residue produces water soluble dietary fiber |
| CN106136012A (en) * | 2016-07-09 | 2016-11-23 | 东北农业大学 | A kind of method that aqueous enzymatic method residue prepares soybean dietary fiber beverage |
-
2016
- 2016-12-05 CN CN201611102848.0A patent/CN106578324A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105505558A (en) * | 2015-11-26 | 2016-04-20 | 东北农业大学 | Method for synchronously extracting soybean oil, soybean milk powder and soybean dietary fiber by aqueous enzymatic method |
| CN106072674A (en) * | 2016-07-09 | 2016-11-09 | 东北农业大学 | A kind of method that aqueous enzymatic method residue produces water soluble dietary fiber |
| CN106136012A (en) * | 2016-07-09 | 2016-11-23 | 东北农业大学 | A kind of method that aqueous enzymatic method residue prepares soybean dietary fiber beverage |
Non-Patent Citations (1)
| Title |
|---|
| 刘晶晶等: "大豆膳食纤维冰淇淋的研制", 《食品研究与开发》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110613048A (en) * | 2018-06-20 | 2019-12-27 | 廊坊承泰能食品有限责任公司 | Method for making ice cream bar by steam heat treatment of cereals |
| CN115315191A (en) * | 2020-03-23 | 2022-11-08 | 联合利华知识产权控股有限公司 | Frozen confections |
| CN113068842A (en) * | 2021-04-12 | 2021-07-06 | 河北科技师范学院 | Preparation method of pear dietary fiber |
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Application publication date: 20170426 |