CN109170595B - Low-fat frozen food rich in dietary fiber and preparation method thereof - Google Patents
Low-fat frozen food rich in dietary fiber and preparation method thereof Download PDFInfo
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- 235000013611 frozen food Nutrition 0.000 title claims abstract description 48
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 42
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 36
- 239000004455 soybean meal Substances 0.000 claims abstract description 36
- 229920001817 Agar Polymers 0.000 claims abstract description 30
- 239000008272 agar Substances 0.000 claims abstract description 30
- 235000013336 milk Nutrition 0.000 claims abstract description 26
- 239000008267 milk Substances 0.000 claims abstract description 26
- 210000004080 milk Anatomy 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 238000000227 grinding Methods 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000002002 slurry Substances 0.000 claims description 42
- 238000000265 homogenisation Methods 0.000 claims description 34
- 108090000790 Enzymes Proteins 0.000 claims description 16
- 102000004190 Enzymes Human genes 0.000 claims description 16
- 229940088598 enzyme Drugs 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 14
- 230000009849 deactivation Effects 0.000 claims description 12
- 239000011268 mixed slurry Substances 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 229940059442 hemicellulase Drugs 0.000 claims description 10
- 108010002430 hemicellulase Proteins 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 8
- 235000019750 Crude protein Nutrition 0.000 claims description 6
- 235000019784 crude fat Nutrition 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 230000000415 inactivating effect Effects 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 9
- 238000004090 dissolution Methods 0.000 abstract 1
- 238000007711 solidification Methods 0.000 abstract 1
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- 102000004169 proteins and genes Human genes 0.000 description 5
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- 238000011161 development Methods 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention discloses a low-fat frozen food rich in dietary fiber, which comprises the following raw materials of low-temperature edible soybean meal, water, milk and agar. Also discloses a preparation method of the low-fat frozen food rich in dietary fiber, which comprises the following steps: grinding, high-pressure homogenizing treatment, enzymolysis, ultrasonic treatment, agar dissolution, material mixing and cooling solidification. The prepared frozen food has extremely low fat content and is rich in dietary fiber, so that the requirements of a human body can be reasonably met; in addition, through the innovative preparation process, the prepared frozen food is low in fat, rich in dietary fiber, and smooth, elastic and tender in taste.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to low-fat frozen food rich in dietary fiber and a preparation method thereof.
Background
Jelly and pudding frozen food are produced by taking a gum substance as a coagulant and adding components such as an acidulant, a sweetener and the like, have crystal clear appearance and smooth mouthfeel, and are popular with consumers. At present, the protein content of the high-protein frozen food sold on the market is high, and the high-protein frozen food can fully absorb protein after being eaten by a human body and provides important nutrients for the growth and development of the human body.
However, at present, high protein frozen foods generally use milk or soybeans as raw materials, and particularly soybean frozen foods generally increase protein content by adding soybean milk, and the increase of protein content is accompanied with increase of fat content, which has adverse effects on human bodies. For example, Chinese patent document application discloses CN 105815669A heat-insoluble soybean milk pudding and a preparation method thereof, the pudding is prepared by adding high-protein soybean milk, the protein content of the soybean milk is up to more than 20%, and therefore, the fact that the concentration of the soybean milk is high can be inferred, and the pudding is not suitable for the requirements of modern people on low-fat products. Secondly, in order to ensure smooth mouthfeel and texture of frozen food, bean dregs are generally removed from soybeans in the process of grinding, so that a large amount of high-quality protein contained in the bean dregs is wasted; meanwhile, the removal of the bean dregs can cause the waste of plant fibers in the bean dregs, so that the plant fibers ingested by a human body are insufficient, and the human body is not beneficial to health. And because the addition of the bean dregs can damage the texture of the frozen food, even cause the flocculation of the jelly and pudding in the coagulation process, and cause the precipitation, the bean dregs are difficult to be used for preparing the high-protein frozen food.
Therefore, it is a problem to be solved by those skilled in the art to provide a low-fat, dietary fiber-rich frozen food and a method for preparing the same.
Disclosure of Invention
In view of the above, the invention provides a low-fat frozen food rich in dietary fiber and a preparation method thereof, wherein low-temperature defatted soybean meal is used as a main raw material, the low-fat frozen food has the fat content of less than 1%, the protein content of more than 55%, the dietary fiber content of more than 15%, the fat content is extremely low, and the low-fat frozen food rich in dietary fiber can reasonably meet the requirements of human bodies; in addition, through the innovative preparation process, the prepared frozen food is low in fat, rich in dietary fiber and smooth, elastic and tender in taste.
In order to achieve the purpose, the invention adopts the following technical scheme:
a low-fat frozen food rich in dietary fiber is prepared from low-temperature edible soybean meal, water, milk and agar.
Preferably, the feed comprises the following raw materials in parts by weight: 1 part of soybean meal, 4-13 parts of water, 1.25-14 parts of milk and 0.005-0.02 part of agar.
Preferably, the soybean meal is soybean meal, and dry-based crude protein in the low-temperature edible soybean meal is more than or equal to 56.0%, crude fat is less than 0.8%, and NSI is more than 88%; the milk is skimmed milk.
The beneficial effects of the preferred technical scheme are as follows: the invention takes the low-temperature defatted soybean meal as the main raw material, the fat content is less than 1%, the protein content is more than 55%, and the dietary fiber content is more than 15%, thus not only providing protein and dietary fiber needed by human body, but also reducing the intake of fat, avoiding the accumulation of a large amount of fat along with eating and further avoiding the over-obesity of human body.
The invention also discloses a preparation method of the low-fat frozen food rich in dietary fiber, which is characterized by comprising the following steps:
(1) pulping: mixing the soybean meal with water, and then grinding to obtain slurry;
(2) high-pressure homogenization treatment: carrying out high-pressure homogenization treatment on the slurry;
(3) enzymolysis: adding enzyme into the slurry after high-pressure homogenization treatment for enzymolysis, and performing enzyme deactivation treatment after enzymolysis;
(4) ultrasonic treatment: carrying out ultrasonic treatment on the slurry after enzyme deactivation;
(5) dissolving agar: soaking agar in water, and heating to dissolve completely;
(6) mixing materials: mixing the slurry after ultrasonic treatment with milk, then adding the mixture into an agar solution, stirring uniformly, and heating to obtain mixed slurry;
(7) cooling and solidifying: and subpackaging the mixed slurry and naturally cooling to obtain the low-fat frozen food rich in dietary fiber.
The beneficial effects of the preferred technical scheme are as follows: the invention firstly carries out the grinding treatment on the low-temperature edible soybean meal and then carries out the high-pressure homogenization treatment, thereby improving the high-pressure homogenization effect. The high-pressure homogenizer is used for generating strong shearing, impacting, cavity and turbulent vortex effects of the materials under high pressure, so that liquid materials or solid particles taking liquid as a carrier are subjected to ultramicro refining, the materials are subjected to refining and uniform mixing in a mean value valve, the uniformity and stability of products are improved, the consistency of the products is changed, the taste and color of the products are improved, and the like. Then, plant fibers in the low-temperature edible soybean meal can be fully decomposed by cellulase and hemicellulase through enzymolysis, so that the absorption and utilization of a human body can be promoted. Then ultrasonic treatment is carried out, when ultrasonic waves with large enough amplitude act on the liquid medium, the average distance between medium molecules exceeds the critical molecular distance which keeps the liquid medium unchanged, and the liquid medium is broken to form microbubbles; these microbubbles swell and close rapidly, causing violent impact between the liquid particles, generating pressures of several thousand to tens of thousands of atmospheres; the fiber structure is broken along with strong shock waves and micro sound waves, so that the fiber structure is favorable for absorption and utilization of human bodies.
Preferably, in the step (1), the mass ratio of the soybean meal to the water is 1:4-1:13, and the soybean meal is ground until the particle size of the slurry is less than 10 mu m.
Preferably, the mass ratio of the soybean meal to the water in the step (1) is 1:4.5-1: 12.5.
Preferably, in the step (1), the soybean meal is mixed with water and then added into a colloid mill for grinding.
Preferably, the high-pressure homogenization pressure in the step (2) is 150-200MPa, and the high-pressure homogenization time is 10-30 min.
Preferably, cellulase accounting for 0.05 to 0.5 percent of the mass of the slurry and hemicellulase accounting for 0.05 to 0.5 percent of the mass of the slurry are respectively added in the step (3); the enzymolysis temperature is 35-60 deg.C, and the enzymolysis time is 30-90 min; the enzyme inactivating treatment is carried out at 85-100 deg.C for 10-35min
Preferably, cellulase accounting for 0.1-0.3 percent of the mass of the slurry and hemicellulase accounting for 0.1-0.3 percent of the mass of the slurry are respectively added in the step (3).
Preferably, the ultrasonic power in the step (4) is 400-600w, and the ultrasonic time is 10-60 min.
Preferably, the mass ratio of the agar to the water in the step (5) is 1:2-1: 4; the heating temperature is 90-95 ℃.
Preferably, in the step (6), the mass ratio of the milk to the pulp is 1:1-1:4, the milk is heated to 85-95 ℃ for 1-5 min.
According to the technical scheme, compared with the prior art, the invention discloses a low-fat frozen food rich in dietary fiber and a preparation method thereof, and the low-fat frozen food has the following beneficial effects:
(1) the soybean milk is replaced by low-temperature edible soybean meal ground pulp, so that the fat content of the pulp is almost zero, and the protein content is improved;
(2) the low-temperature edible soybean meal is not filtered, and the soybean dregs directly enter the product, so that the product is rich in dietary fiber;
(3) if the dietary fiber is directly added into the product without treatment, the taste of the product is diffused and leavened, even flocculation or precipitation is caused, the invention can improve the binding capacity of the dietary fiber and water by pretreating the dietary fiber, so that the product has tender and smooth taste and no liquid is separated out, and meanwhile, the product has good quality and structure due to the combination of the dietary fiber and protein;
(4) in order to improve the soybean milk yield and ensure the smoothness of the mouthfeel, soybeans need to be soaked for 10-15 hours in advance, defatted soybean meal does not need to be soaked, and the soybeans are directly ground into milk without being filtered;
(5) the low-temperature edible soybean meal is ground into pulp by a colloid mill and then is subjected to high-pressure homogenization to loosen the fiber structure, so that the enzymatic hydrolysis is easy, and frozen food can be smooth in taste and free of roughness;
(6) the slurry after enzymolysis is subjected to ultrasonic treatment, so that broken fiber chains can be further fluffy, more water can be combined, and the prepared frozen food is tender in taste.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention discloses a low-fat frozen food rich in dietary fiber, which comprises the following raw materials in parts by weight: 1 part of soybean meal, 4-13 parts of water, 1.25-14 parts of milk and 0.005-0.02 part of agar.
Preferably, the soybean meal is low-temperature edible soybean meal, dry-based crude protein in the low-temperature edible soybean meal is more than or equal to 56.0 percent, crude fat is less than 0.8 percent, and NSI is more than 88 percent; the milk is skimmed milk.
The embodiment of the invention also discloses a preparation method of the low-fat frozen food rich in dietary fiber, which comprises the following steps:
(1) pulping: mixing the soybean meal and water according to the mass ratio of 1:4-1:13, and then adding the mixture into a colloid mill for grinding to obtain slurry with the particle size of less than 10 mu m;
(2) high-pressure homogenization treatment: carrying out high-pressure homogenization treatment on the slurry, wherein the high-pressure homogenization pressure is 150-200MPa, and the high-pressure homogenization time is 10-30 min;
(3) enzymolysis: respectively adding cellulase and hemicellulase in an amount of 0.05-0.5% of the mass of the slurry and 0.05-0.5% of the mass of the slurry into the slurry after high-pressure homogenization treatment, performing enzymolysis at 35-60 ℃ for 30-90min, and performing enzyme deactivation treatment at 85-100 ℃ for 10-35min after enzymolysis;
(4) ultrasonic treatment: carrying out ultrasonic treatment on the slurry after enzyme deactivation at the power of 400-600w for 10-60 min;
(5) dissolving agar: soaking agar in water according to the mass ratio of 1:2-1:4, and heating at 90-95 ℃ until the agar is completely dissolved;
(6) mixing materials: mixing the slurry subjected to ultrasonic treatment with milk according to the mass ratio of 1-4:1, then adding the mixture into an agar solution, uniformly stirring, heating to 85-95 ℃, and continuing to heat for 1-5min to obtain mixed slurry;
(7) cooling and solidifying: and subpackaging the mixed slurry and naturally cooling to obtain the low-fat frozen food rich in dietary fiber.
In order to further optimize the technical scheme, the mass ratio of the low-temperature edible soybean meal to the water in the step (1) is 1:4.5-1: 12.5.
In order to further optimize the technical scheme, cellulase accounting for 0.1-0.3 percent of the mass of the slurry and hemicellulase accounting for 0.1-0.3 percent of the mass of the slurry are respectively added in the step (3).
Example 1
The embodiment 1 of the invention discloses a low-fat frozen food rich in dietary fiber and a preparation method thereof, and the preparation method comprises the following steps:
(1) grinding: selecting low-temperature edible soybean meal with dry-based crude protein content of 56.0%, crude fat content of 0.8% and NSI content of 88.2%, mixing the low-temperature edible soybean meal with water according to a mass ratio of 1:8, and then adding the mixture into a colloid mill for grinding to obtain slurry with the particle size of less than 10 microns;
(2) high-pressure homogenization treatment: carrying out high-pressure homogenization treatment on the slurry, wherein the high-pressure homogenization pressure is 180MPa, and the high-pressure homogenization time is 20 min;
(3) enzymolysis: respectively adding cellulase and hemicellulase with the mass of 0.2% of that of the slurry into the slurry subjected to high-pressure homogenization, performing enzymolysis for 40min at 45 ℃, and performing enzyme deactivation treatment for 18min at 92 ℃ after the enzymolysis;
(4) ultrasonic treatment: carrying out ultrasonic treatment on the pulp after enzyme deactivation at the power of 500w for 30 min;
(5) dissolving agar: soaking agar in water for 2h according to the mass ratio of 1:3, and then heating at 90 ℃ until the agar is completely dissolved;
(6) mixing materials: mixing the slurry subjected to ultrasonic treatment with milk according to the mass ratio of 2:1, then adding the mixture into an agar solution, uniformly stirring, heating to 85 ℃, and continuing to heat for 3min to obtain mixed slurry;
(7) cooling and solidifying: and subpackaging the mixed slurry and naturally cooling to obtain the low-fat frozen food rich in dietary fiber.
Example 2
The embodiment 2 of the invention discloses a low-fat frozen food rich in dietary fiber and a preparation method thereof, wherein the preparation method comprises the following steps:
(1) grinding: selecting low-temperature edible soybean meal with dry-based crude protein content of 56.5%, crude fat content of 0.75% and NSI content of 88.5%, mixing the low-temperature edible soybean meal with water according to the mass ratio of 1:4.5, and then adding the mixture into a colloid mill for grinding to obtain slurry with the particle size of less than 10 mu m;
(2) high-pressure homogenization treatment: carrying out high-pressure homogenization treatment on the slurry, and setting the high-pressure homogenization pressure to be 150MPa and the high-pressure homogenization time to be 30 min;
(3) enzymolysis: respectively adding cellulase and hemicellulase accounting for 0.05 percent of the mass of the pulp and 0.5 percent of the mass of the pulp into the pulp after high-pressure homogenization, performing enzymolysis for 30min at the temperature of 60 ℃, and performing enzyme deactivation treatment for 35min at the temperature of 85 ℃ after the enzymolysis;
(4) ultrasonic treatment: carrying out ultrasonic treatment on the slurry after enzyme deactivation at the power of 600w for 10 min;
(5) dissolving agar: soaking agar in water according to the mass ratio of 1:4, and then heating the agar to be completely dissolved at the temperature of 93 ℃;
(6) mixing materials: mixing the slurry subjected to ultrasonic treatment with milk according to the mass ratio of 4:1, then adding the mixture into an agar solution, uniformly stirring, heating to 90 ℃, and continuing to heat for 1min to obtain mixed slurry;
(7) cooling and solidifying: and subpackaging the mixed slurry and naturally cooling to obtain the low-fat frozen food rich in dietary fiber.
Example 3
The embodiment 3 of the invention discloses a low-fat frozen food rich in dietary fiber and a preparation method thereof, wherein the preparation method comprises the following steps:
(1) grinding: selecting low-temperature edible soybean meal with dry-based crude protein content of 56.3%, crude fat content of 0.72% and NSI content of 90.2%, mixing the low-temperature edible soybean meal with water according to a mass ratio of 1:12.5, and then adding the mixture into a colloid mill for grinding to obtain slurry with the particle size of less than 10 mu m;
(2) high-pressure homogenization treatment: carrying out high-pressure homogenization treatment on the slurry, and setting the high-pressure homogenization pressure to be 200MPa and the high-pressure homogenization time to be 10 min;
(3) enzymolysis: respectively adding cellulase and hemicellulase 0.5% of the mass of the slurry into the slurry subjected to high-pressure homogenization, performing enzymolysis at 35 ℃ for 90min, and performing enzyme deactivation treatment at 100 ℃ for 10 min;
(4) ultrasonic treatment: carrying out ultrasonic treatment on the pulp after enzyme deactivation at the power of 400w for 60 min;
(5) dissolving agar: soaking agar in water according to the mass ratio of 1:2, and then heating the agar to be completely dissolved at the temperature of 95 ℃;
(6) mixing materials: mixing the slurry subjected to ultrasonic treatment with milk according to the mass ratio of 1:1, then adding the mixture into an agar solution, uniformly stirring, heating to 95 ℃, and continuing to heat for 5min to obtain mixed slurry;
(7) cooling and solidifying: and subpackaging the mixed slurry and naturally cooling to obtain the low-fat frozen food rich in dietary fiber.
Comparative example 1
The step of (2) high-pressure homogenization treatment in example 1 was omitted, and other experimental conditions were not changed.
Comparative example 2
The enzymolysis step (3) in example 1 was omitted, and other experimental conditions were unchanged.
Comparative example 3
The ultrasonic treatment step (4) in example 1 was omitted, and the other experimental conditions were not changed.
Sensory evaluation method for frozen food and comparison result
The frozen foods obtained in inventive examples 1 to 3 and comparative examples 1 to 3 were subjected to comparison of flavor, texture and taste, and sensory evaluation was conducted by 11 sensory evaluators skilled in the art (sensory evaluation criteria are shown in table 1, evaluation scores are averaged, and evaluation results are shown in table 2).
TABLE 1
TABLE 2
| Experiment of the invention | Flavor/score | Taste/score | Smoothness/min |
| Example 1 | 9.6 | 9.5 | 9.2 |
| Example 2 | 9.4 | 9.3 | 9.0 |
| Example 3 | 9.4 | 9.5 | 8.7 |
| Comparative example 1 | 5.6 | 3.5 | 3.2 |
| Comparative example 2 | 6.5 | 4.2 | 3.1 |
| Comparative example 3 | 6.2 | 4.0 | 2.9 |
As can be seen from comparison of Table 2, examples 1 to 3 are significantly superior to comparative examples 1 to 3 in all of flavor, mouthfeel and smoothness of the film-like foods obtained in examples 1 to 3 as compared with comparative examples 1 to 3.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. A low-fat frozen food rich in dietary fiber is characterized by being prepared from the following raw materials in parts by weight: 1 part of low-temperature edible soybean meal, 4-13 parts of water, 1.25-14 parts of milk and 0.005-0.02 part of agar; wherein, the dry-based crude protein in the low-temperature edible soybean meal is more than or equal to 56.0 percent, the crude fat is less than 0.8 percent, and the NSI is more than 88 percent; the milk is skimmed milk;
the specific preparation process of the low-fat frozen food rich in dietary fiber comprises the following steps:
(1) pulping: mixing low-temperature edible soybean meal with water, and then grinding to obtain slurry;
(2) high-pressure homogenization treatment: carrying out high-pressure homogenization treatment on the slurry;
(3) enzymolysis: adding enzyme into the slurry after high-pressure homogenization treatment for enzymolysis, and performing enzyme deactivation treatment after enzymolysis;
(4) ultrasonic treatment: carrying out ultrasonic treatment on the slurry after enzyme deactivation;
(5) dissolving agar: soaking agar in water, and heating to dissolve completely;
(6) mixing materials: mixing the slurry after ultrasonic treatment with milk, then adding the mixture into an agar solution, stirring uniformly, and heating to obtain mixed slurry;
(7) cooling and solidifying: and subpackaging the mixed slurry and naturally cooling to obtain the low-fat frozen food rich in dietary fiber.
2. A low-fat frozen food product enriched in dietary fibers according to claim 1, wherein the mass ratio of the low-temperature edible soybean meal to water in step (1) is 1:4-1:13, and the low-temperature edible soybean meal is ground until the particle size of the slurry is less than 10 μm.
3. A low-fat frozen food rich in dietary fiber according to claim 1, wherein the high-pressure homogenization pressure in step (2) is 150-200MPa, and the high-pressure homogenization time is 10-30 min.
4. A low-fat frozen food product enriched in dietary fiber according to claim 1, wherein 0.05-0.5% cellulase and 0.05-0.5% hemicellulase, respectively, by mass of the slurry, are added in step (3); the enzymolysis temperature is 35-60 deg.C, and the enzymolysis time is 30-90 min; the enzyme inactivating treatment is carried out at 85-100 deg.C for 10-35 min.
5. A low-fat frozen food product enriched with dietary fiber as claimed in claim 1, wherein cellulase and hemicellulase are added in amounts of 0.1% -0.3% and 0.1% -0.3% of the mass of the slurry, respectively, in step (3).
6. The low-fat frozen food rich in dietary fiber as claimed in claim 1, wherein the ultrasonic power in step (4) is 400-600w and the ultrasonic time is 10-60 min.
7. A low-fat dietary fiber-rich jelly-like food product according to claim 1, wherein the mass ratio of agar to water in step (5) is 1:2 to 1: 4; the heating temperature is 90-95 ℃.
8. A low-fat frozen food product enriched in dietary fiber according to claim 1, wherein the milk to pulp mass ratio in step (6) is 1:1 to 1:4, and the frozen food product is heated to 85-95 ℃ for 1-5 min.
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