CN108260704A - A kind of preparation method of soya-bean milk taste ice cream powder and preparation method thereof, soya-bean milk taste ice cream and soya-bean milk taste ice cream - Google Patents
A kind of preparation method of soya-bean milk taste ice cream powder and preparation method thereof, soya-bean milk taste ice cream and soya-bean milk taste ice cream Download PDFInfo
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- CN108260704A CN108260704A CN201710005311.0A CN201710005311A CN108260704A CN 108260704 A CN108260704 A CN 108260704A CN 201710005311 A CN201710005311 A CN 201710005311A CN 108260704 A CN108260704 A CN 108260704A
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- ice cream
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- milk taste
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 129
- 235000013336 milk Nutrition 0.000 title claims abstract description 97
- 239000008267 milk Substances 0.000 title claims abstract description 97
- 210000004080 milk Anatomy 0.000 title claims abstract description 97
- 239000000843 powder Substances 0.000 title claims abstract description 97
- 244000068988 Glycine max Species 0.000 title claims abstract description 84
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 84
- 238000002360 preparation method Methods 0.000 title claims description 20
- 244000282508 Inga edulis Species 0.000 title description 3
- 235000000188 Inga edulis Nutrition 0.000 title description 3
- 239000002562 thickening agent Substances 0.000 claims abstract description 11
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 5
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 10
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 8
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 8
- 239000003292 glue Substances 0.000 claims description 8
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 8
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 8
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 7
- 229920001817 Agar Polymers 0.000 claims description 7
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 240000008375 Hymenaea courbaril Species 0.000 claims description 7
- 239000008272 agar Substances 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 235000008939 whole milk Nutrition 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 4
- 229920001202 Inulin Polymers 0.000 claims description 3
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 3
- 229940029339 inulin Drugs 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 239000004576 sand Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 6
- 239000000194 fatty acid Substances 0.000 abstract description 4
- 235000019871 vegetable fat Nutrition 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 7
- 235000013322 soy milk Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- 239000006071 cream Substances 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 101100279436 Caenorhabditis elegans egg-2 gene Proteins 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 101710094902 Legumin Proteins 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- -1 sucrose ester Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
- 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
- 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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of soya-bean milk taste ice cream powder, soybean milk powder, 33 38% white granulated sugar, 10 17% milk powder, 12 18% maltodextrin and 0.5 2% emulsifing thickener including weight percent 34 40%；Soya-bean milk taste ice cream powder of the present invention has thoroughly broken the conventional thought that the making of ice cream powder can only be using milk powder as primary raw material, soya-bean milk taste is made to be fused in ice cream, it is combined with milk, people can obtain two albuminoids when edible simultaneously, without worrying trans-fatty acid potential hazard caused by body, the favor of consumer is obtained.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of soya-bean milk taste ice cream powder and preparation method thereof, adopt
The soya-bean milk taste ice cream and the preparation method of soya-bean milk taste ice cream prepared with the soya-bean milk taste ice cream powder.
Background technology
Ice cream is that the cold drink that current people like, especially summer, it more received people's favor.But existing ice cream
The raw material of powder is mainly made of milk powder, oil powder, sugar, stabilizer, emulsifier etc..Base-material is mostly milk powder or sugar, raw material and battalion
It forms point single, it is impossible to meet nutritional need of the people to ice cream drink.
Publication number CN 1698452A disclose a kind of " ice cream soymilk powder ", and the ice cream soymilk powder is by weight percentage
By full-cream sweet tea soymilk powder be 10-60%, 50% vegetable fat powder is 10-30%, white granulated sugar 15-30%, oligofructose or oligomeric different
Maltose 5-15%, stabilizer 0.1-0.5%, buffer 0.1-0.3%, moisture are made of 2-5%.The ice cream soymilk powder is rich in big
Legumin matter, double qi factors, it is full of nutrition, instant i.e. freeze ready-to-drink, delicate mouthfeel, the nutritional need of people can be met.
Publication number CN 1985616A disclose " a kind of soybean ice cream powder ", which forms by weight
For：45-60 parts sugared, 10-40 parts of milk powder, 8-15 parts of vegetable fat powder, 8-12 parts of maltodextrin, 0.3-0.8 parts of mono-stearin, sucrose ester
0.2-0.8 parts, 0.3-0.8 parts of guar gum, 0.3-0.8 parts of sodium carboxymethylcellulose CMC, 200-300 parts of soybean slurry.It should
Internal system is adjusted in the soft ice cream that dried ice cream mix makes, and reduces blood pressure, blood fat, mitigates cardiovascular burden, increases heart
Vigor, optimizes blood circulation, and protection is cardiovascular.
Above-mentioned dried ice cream mix adds vegetable fat powder or vegetable fat powder, and main component is hydrogenated oil and fat in vegetable fat powder, i.e., instead
Formula aliphatic acid, long-term consumption, which is easy to cause, gets fat, and there is the risk for causing angiocardiopathy, is detrimental to health.Moreover, ice swashs
Icepro is generally more favored by teenager, and teenager is in growth and development stage, if often edible fat and trans-fatty acid contain
High food is measured, its health can be impacted, increases fat probability, influences intellectual development, harm is physically and mentally healthy.
Publication number CN 104431280A disclose a kind of " soybean ice cream powder, soybean ice cream and soybean ice cream preparation
Method ", the soybean ice cream powder mixed by 10-70 parts of soybean milk powders, 20-40 portions of sugar, 2-10 portion milk powder and 0.5-4 parts of stabilizers and
Into.Vegetable fat powder is not used in the dried ice cream mix, and the dried ice cream mix fat content prepared using soybean milk powder as primary raw material is relatively low, Neng Gouman
Requirement of the sufficient consumer for food low fat, but can not meet the needs of consumer is to ice cream whiteness and milk taste.In addition, this
For ice cream powder when preparing ice cream, the maximum ratio of water and ice cream powder is 2.5:1, under the ratio, do not influence ice cream
Mouthfeel, if the adding proportion of ice cream powder and water is adjusted to 1 by force:3, then ice cream poor taste obtained, there is slag sense.
Invention content
In order to solve the problems in the prior art, the object of the present invention is to provide a kind of soya-bean milk taste ice cream powder, overcome existing
There is ice cream powder to contain vegetable fat powder or without vegetable fat powder but the problem of poor taste.For this purpose, the present invention also provides and a kind of prepares this
The method of soya-bean milk taste ice cream powder.In addition, the present invention will also provide a kind of soya-bean milk taste ice cream and prepare the soya-bean milk taste ice cream
Method.
To achieve these goals, the present invention adopts the following technical scheme that：
The first aspect of the present invention provides a kind of soya-bean milk taste ice cream powder, soybean milk powder, 33- including weight percent 34-40%
38% white granulated sugar, the milk powder of 10-17%, the maltodextrin of 12-18% and 0.5-2% emulsifing thickener.
Soybean milk powder good water solubility, smoothness are high, for cream product making when, the harsh feeling of product can be reduced,
Increase the hardness of product, reduce ice bits sense, when preventing whole milk powder addition excessive, product milk taste is too dense, poor taste, difficulty of congealing
The problem of.
Maltodextrin is mainly obtained using starch as raw material by hydrolysis, and sugariness is low, free from extraneous odour, easy to digest, low in calories, dissolving
Property is good, is not easy the moisture absorption, thickening property is strong, is unlikely to deteriorate, and stability is good, and cheap, and mouthfeel is smooth, makes an addition to ice cream powder
In can not only reduce cost, reduce product calorie value, moreover it is possible to increase product smoothness, make product special flavour pure, ice pellets expansion is thin
Greasy, sticky performance is good, and sweet taste is mild, falls mouth and feels well only, good mouthfeel.
Preferably, the milk powder is whole milk powder.
Preferably, the emulsifing thickener by the agar of mass percent 35%-50%, 10%-22.5% carragheen,
The locust tree glue of 10%-16%, the sodium carboxymethylcellulose of 4%-10%, the monoglyceride of 5%-10% and 10%-25% xanthans composition.
Using the above scheme, agar, carragheen, locust tree glue, sodium carboxymethylcellulose, monoglyceride and xanthans are compounded,
It is good to emulsify thickening effect.
Preferably, the soya-bean milk taste ice cream powder further includes the inulin and 0.3-0.8% of mass percent 0.2-0.5%
Salt.
The second aspect of the present invention provides a kind of preparation method of soya-bean milk taste ice cream powder, includes the following steps：
S1 weighs the malt of the soybean milk powder of weight percent 34-40%, the white granulated sugar of 33-38%, the milk powder of 10-17%, 12-18%
The emulsifing thickener of dextrin and 0.5-2%；
S2 mixes material each in S1.
The third aspect of the present invention provides a kind of soya-bean milk taste ice cream, after above-mentioned soya-bean milk taste ice cream powder is mixed with water
It is prepared.
Preferably, the mixed proportion of the water and soya-bean milk taste ice cream powder is 3-2.5:1.
The fourth aspect of the present invention provides a kind of preparation method of soya-bean milk taste ice cream, includes the following steps：
S1 mixes above-mentioned soya-bean milk taste ice cream powder with water；
S2, the mixed materials of S1 are poured into Ice-cream machine or ice cream preparation machine be again stirring for dissolving, freezing obtains soya-bean milk taste ice and swashs
It insults.
Preferably, the mixed proportion of soya-bean milk taste ice cream powder and water is 1 in the S1:（2.5-3）.
Preferably, accumulator temperature is 3-5 DEG C in the S2 Ice-cream machines or ice cream preparation machine, refrigerating cylinder temperature for-5--
10 DEG C, freeze 10-15min, obtains soya-bean milk taste ice cream, and wherein ice cream hardness is 1.6-1.7.
Compared with prior art, the advantageous effect that the present invention realizes：Soya-bean milk taste ice cream powder nutritive value of the present invention enriches,
It is healthy and safe, the due whole nutritive values of soya-bean milk are covered, rich in amino acid in 18, protein content is 8 times of milk, egg
2 times, not only smooth in taste is oiliness, and aromatic flavour is unique, and eliminates the harm using trans-fatty acid；The edible present invention
Soya-bean milk taste ice cream can obtain high-quality animal protein and the dual albumen of vegetable protein；The fat of soya-bean milk taste ice cream powder of the present invention
Content can be greatly lowered, and fat content is minimum to can reach 6.7%, eliminates the misgivings that can be got fat after consumer eats；The present invention
Soya-bean milk taste ice cream powder has thoroughly broken the conventional thought that the making of ice cream powder can only be using milk powder as primary raw material, melts soya-bean milk taste
It closes in ice cream, is combined with milk, people can obtain two albuminoids when edible simultaneously, without worrying trans-fatty acid
The potential hazard caused by body obtains the favor of consumer；Soya-bean milk taste ice cream powder of the present invention when preparing ice cream, water with
The maximum ratio of ice cream powder is 3:1, relative to tradition 2.5:1 adding proportion, in the situation for ensureing product quality and mouthfeel
Under, the ice cream powder for obtaining addition needed for the ice cream of phase homogenous quantities is few, and the output capacity of product is high.
Specific embodiment
Embodiment 1
S1, weighs agar 4g, carragheen 1g, locust tree glue 1g, sodium carboxymethylcellulose 1g, monoglyceride 1g, xanthans 2g, and mixing is equal
Emulsifing thickener is made after even；
S2 weighs 400g soybean milk powders, 350g white granulated sugars, 100g milk powder, 140g maltodextrins；
Material each in S2 and S1 is added in horizontal mixer and stirred 15-20 minutes, soya-bean milk taste ice cream powder is made by S3；
S4, by soya-bean milk taste ice cream powder made of S3 and water with 1:3 ratios mix；
S5, by S4, treated that material poured into Ice-cream machine or ice cream preparation machine is again stirring for dissolving, the Ice-cream machine or ice cream
Accumulator temperature is 3-5 DEG C in machine, and refrigerating cylinder temperature is-5-- 10 DEG C, and freeze 10-15min, obtains soya-bean milk taste ice cream,
Middle ice cream hardness is 1.6-1.7.
The ice cream delicate mouthfeel is smooth, and no feeling of grittiness, ice cream shape is strong, is not easy to melt.
Embodiment 2
S1 weighs agar 3.5g, carragheen 2g, locust tree glue 1g, sodium carboxymethylcellulose 0.5g, monoglyceride 0.5g, xanthans
Emulsifing thickener is made in 2.5g after mixing；
S2 weighs 350g soybean milk powders, 330g white granulated sugars, 160g whole milk powders, 150g maltodextrins, 2g inulin, 5g salt；
Material each in S2 and S1 is added in horizontal mixer and stirred 15-20 minutes, soya-bean milk taste ice cream powder is made by S3；
S4, by soya-bean milk taste ice cream powder made of S3 and water with 1:2.5 ratios mix；
S5, by S4, treated that material poured into Ice-cream machine or ice cream preparation machine is again stirring for dissolving, the Ice-cream machine or ice cream
Accumulator temperature is 3-5 DEG C in machine, and refrigerating cylinder temperature is-5-- 10 DEG C, and freeze 10-15min, obtains soya-bean milk taste ice cream,
Middle ice cream hardness is 1.6-1.7.
The ice cream delicate mouthfeel is smooth, and no feeling of grittiness, ice cream shape is strong, is not easy to melt.
Embodiment 3
S1 weighs agar 2.5g, carragheen 0.5g, locust tree glue 0.8g, sodium carboxymethylcellulose 0.2g, monoglyceride 0.5g, xanthan
5g emulsifing thickeners are made in glue 0.5g after mixing；
S2 weighs 340g soybean milk powders, 380g white granulated sugars, 170g whole milk powders, 120g maltodextrins；
Material each in S2 and S1 is added in horizontal mixer and stirred 15-20 minutes, soya-bean milk taste ice cream powder is made by S3；
S4, by soya-bean milk taste ice cream powder made of S3 and water with 1:2.5 ratios mix；
S5, by S4, treated that material poured into Ice-cream machine or ice cream preparation machine is again stirring for dissolving, the Ice-cream machine or ice cream
Accumulator temperature is 3-5 DEG C in machine, and refrigerating cylinder temperature is-5-- 10 DEG C, and freeze 10-15min, obtains soya-bean milk taste ice cream,
Middle ice cream hardness is 1.6-1.7.
The ice cream delicate mouthfeel is smooth, and no feeling of grittiness, ice cream shape is strong, is not easy to melt.
Embodiment 4
S1 weighs agar 7g, carragheen 4.5g, locust tree glue 2g, sodium carboxymethylcellulose 1.5g, monoglyceride 1.5g, xanthans
20g emulsifing thickeners are made in 3.5g after mixing；
S2 weighs 360g soybean milk powders, 350g white granulated sugars, 140g whole milk powders, 180g maltodextrins；
Material each in S2 and S1 is added in horizontal mixer and stirred 15-20 minutes, soya-bean milk taste ice cream powder is made by S3；
S4, by soya-bean milk taste ice cream powder made of S3 and water with 1:3 ratios mix；
S4, by S4, treated that material poured into Ice-cream machine or ice cream preparation machine is again stirring for dissolving, the Ice-cream machine or ice cream
Accumulator temperature is 3-5 DEG C in machine, and refrigerating cylinder temperature is-5-- 10 DEG C, and freeze 10-15min, obtains soya-bean milk taste ice cream,
Middle ice cream hardness is 1.6-1.7.
The ice cream delicate mouthfeel is smooth, and no feeling of grittiness, ice cream shape is strong, is not easy to melt.
Above-mentioned specific embodiment is only exemplary, and is to preferably make skilled artisans appreciate that originally
Patent, it is impossible to be not understood as the limitation for including range to this patent；As long as times made of spirit according to disclosed in this patent
How with change or modification, the range that this patent includes is each fallen within.
Claims (10)
- A kind of 1. soya-bean milk taste ice cream powder, which is characterized in that the white sand of soybean milk powder, 33-38% including weight percent 34-40% The emulsifing thickener of sugar, the milk powder of 10-17%, the maltodextrin of 12-18% and 0.5-2%.
- 2. soya-bean milk taste ice cream powder as described in claim 1, which is characterized in that the milk powder is whole milk powder.
- 3. soya-bean milk taste ice cream powder as described in claim 1, which is characterized in that the emulsifing thickener is by mass percent The agar of 35%-50%, the carragheen of 10%-22.5%, the locust tree glue of 10%-16%, the sodium carboxymethylcellulose of 4%-10%, 5%-10% Monoglyceride and 10%-25% xanthans composition.
- 4. soya-bean milk taste ice cream powder as described in claim 1, which is characterized in that the soya-bean milk taste ice cream powder further includes quality The inulin of percentage 0.2-0.5% and the salt of 0.3-0.8%.
- 5. the preparation method of any one of a kind of claim 1-4 soya-bean milk taste ice cream powder, which is characterized in that including walking as follows Suddenly：S1 weighs the malt of the soybean milk powder of weight percent 34-40%, the white granulated sugar of 33-38%, the milk powder of 10-17%, 12-18% The emulsifing thickener of dextrin and 0.5-2%；S2 mixes material each in S1.
- 6. a kind of soya-bean milk taste ice cream, using claim 1-4 any one of them soya-bean milk taste ice cream powder, which is characterized in that It is prepared after the soya-bean milk taste ice cream powder is mixed with water.
- 7. soya-bean milk taste ice cream as claimed in claim 6, which is characterized in that the mixing ratio of the water and soya-bean milk taste ice cream powder Example is 3-2.5:1.
- 8. a kind of preparation method of soya-bean milk taste ice cream, using claim 1-4 any one of them soya-bean milk taste ice cream powder, It is characterized in that, includes the following steps：S1 mixes soya-bean milk taste ice cream powder with water；S2, the mixed materials of S1 are poured into Ice-cream machine or ice cream preparation machine be again stirring for dissolving, freezing obtains soya-bean milk taste ice and swashs It insults.
- 9. the preparation method of soya-bean milk taste ice cream as claimed in claim 8, which is characterized in that soya-bean milk taste ice cream powder in the S1 Mixed proportion with water is 1:（2.5-3）.
- 10. the preparation method of soya-bean milk taste ice cream as claimed in claim 8, which is characterized in that the S2 Ice-cream machines or ice cream Accumulator temperature is 3-5 DEG C in machine, and refrigerating cylinder temperature is-5-- 10 DEG C, and freeze 10-15min, obtains soya-bean milk taste ice cream, Middle ice cream hardness is 1.6-1.7.
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