CN110506830A - A kind of low-fat low-calorie is simultaneously rich in dietary fiber and the ice cream of vitamin and preparation method thereof - Google Patents
A kind of low-fat low-calorie is simultaneously rich in dietary fiber and the ice cream of vitamin and preparation method thereof Download PDFInfo
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- CN110506830A CN110506830A CN201910760545.5A CN201910760545A CN110506830A CN 110506830 A CN110506830 A CN 110506830A CN 201910760545 A CN201910760545 A CN 201910760545A CN 110506830 A CN110506830 A CN 110506830A
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- 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
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- 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
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- 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
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Abstract
A kind of low-fat low-calorie is simultaneously rich in dietary fiber and the ice cream of vitamin and preparation method thereof, belongs to nutritious health caring food technology field.It is made of skimmed milk power, anhydrous butter oil, lactalbumin, soybean protein, coixlacrymajobi powder, sweet red bean, fructose syrup, anhydrous mayonnaise, the single stearic sweet edible oil resin acid of distillation, sodium carboxymethylcellulose, xanthan gum, deionized water.It by lactalbumin and soybean protein mixed dissolution and stirs, PH is adjusted, in water bath with thermostatic control after heat denatured, it is cooled to room temperature into gel, cracking gel, modulation emulsification liquid phase, and homogeneous under high pressure, the emulsification liquid phase after homogeneous are sterilized in a water bath, then aging is congealed again.The present invention improves the thawing resistance of ice cream, instead of the fat in ice cream, have effects that clearing damp, there is good effect to the formation for promoting digestion, inflammation of releiving and anti-tampon, the many mass defects of ice cream caused by compensating for because of fat substitute use, obtain ideal texture characteristic and nutrition-allocated proportion.
Description
Technical field
The present invention relates to a kind of low-fat low-calorie and it is rich in dietary fiber and the ice cream of vitamin and preparation method thereof, is belonged to
In nutritious health caring food technology field.
Background technique
Ice cream is very popular as a kind of frozen confectionery.In recent years, the concern with people to health,
" three low one is high " i.e. low sugar, less salt, low fat, high protein product become the target that people are pursued, it is fatty that take the photograph people more next
It is more valued by the people, the ice cream of low-fat low-calorie also comes into being.
Common edible oil and fat are palm oil, shortening, coconut oil and margarine in ice cream.Fat is for ice river in Henan Province
The influence mechanism for drenching Structure and stability is embodied in the partial coagulation effect or destabilizing effect of fat.Albumen and emulsifier
It can be competitively adsorbed on fat surface, therefore the albumen of fat globule surface covering is replaced by partial emulsifier, when ice cream cream
Change liquid phase in 4 DEG C of progress agings, partial fat crystallization, under shear action of congealing, the thinning partially crystallizable of albumen cover film
Fat, which is piled up, to be agglomerated, and the lipochondrion or a series of chain rouge of condensation are formed in the emulsion for being filled with air
Fat ball constructs the microcosmos network of ice cream and increases emulsification liquid phase and glue so that forming network structure wraps the air bubble being filled with
Therefore degree, ice cream obtain good mouthfeel.When a large amount of fat is replaced by fat substitute, under the quality of ice cream is obvious
Drop cannot generate structure, taste and cream sense as the ice cream that saturated fat is raw material.
Therefore, it is a very big challenge that high quality ice cream is made using fat substitute.It first has to find Gao Pin
The fat substitute of matter, the soluble whey albumen that whey protein concentrate contains in the dry state can be in production using solidifying
The technologies such as glue filtering, absorption, ultrafiltration or polyphosphoric acids precipitating, most lactose plus salts point are removed, and have preferably emulsification
And gel characteristic, it is suitble to substitution partial fat to can also be used to production fat substitute.Manufacturing process will consider to weigh very much simultaneously
Two aspects wanted, firstly, guaranteeing that the fat substitute for serving as structural support effect around air bubble can during congealing
The albumen for remaining independent spherical, and covering their surfaces can be emulsified agent substitution, it is ensured that finished product has good anti-
Melt characteristic.Second, lactalbumin contains a large amount of hydrophobic group, and surface tension is small, and foaming characteristic is preferable, can wrap up a large amount of
Bubble, to improve the expansion rate of ice cream.But meanwhile a large amount of hydrophobic group leads to its cold soluble variation, and ice cream
Manufacturing technique requirent emulsifier it is cold soluble good, it is therefore necessary to a best combination is found in terms of dissolubility, foaming characteristic
Point.
Current people also promote the exploitation of healthy low-fat ice cream for the favor of probiotic dietary.Semen Coicis also known as semen coicis
Or myotonin, be known as " king of world gramineae plant ", not only can dampness elimination diuresis, but also keep body spry and light, can also reduce and suffer from cancer
Probability, often feeding can keep human skin gloss fine and smooth.But Semen Coicis puckery, cooperation red bean is edible, and not only mouthfeel is moderate, more there is row
The effect of poison dehumidifying.It is suitble to summer and the heavier people of internal moisture edible, is the good merchantable brand of clearing damp invigorating the spleen.
Following development trend should meet requirement of the people to nutrient health, by improving icecream production technique and matching
Side, produces the prebiotic ice cream of high-quality low fat, and developing a kind of method for producing low-fat low-calorie ice cream has important meaning
Justice.
Summary of the invention
It is an object of the invention to solve the problems in the background art, the present invention provides a kind of low-fat low-calorie simultaneously
Ice cream and preparation method thereof rich in dietary fiber and vitamin.
Realize that above-mentioned purpose, the present invention take three kinds of technical solutions of following technologies, be respectively:
Scheme one:
A kind of low-fat low-calorie and the ice cream rich in dietary fiber and vitamin, by weight ratio by skimmed milk power 12-
17%, anhydrous butter oil 3-8%, lactalbumin 2-8%, soybean protein 0.5-3%, coixlacrymajobi powder 5-10%, sweet red bean 2-6%, fruit
Glucose starches 5-10%, anhydrous mayonnaise 5-10%, the single stearic sweet edible oil resin acid 0.5% of distillation, sodium carboxymethylcellulose
0.5%, xanthan gum 1%, surplus are deionized water composition.
A kind of low-fat low-calorie and the manufacturing method of ice cream rich in dietary fiber and vitamin of scheme one, including such as
Lower step:
Step 1: lactalbumin and soybean protein are proportionally mixed, and are dissolved at 25 DEG C of constant temperature, and constantly stirred
10-15min is mixed, the pH value for adjusting solution is 7, and 15min is heated in 25 DEG C of constant temperature of water-bath and is completed after being denaturalized, room is cooled to
Temperature is at gel, cracking gel to 120 mesh；
Step 2: by skimmed milk power, anhydrous butter oil, coixlacrymajobi powder, fructose syrup, anhydrous mayonnaise, the single stearic sweet food of distillation
It is mixed and made into emulsification liquid phase with fatty acid, sodium carboxymethylcellulose, xanthan gum, deionized water and the broken gel of step 1,
And homogeneous three times at 50~100MPa of high pressure；
Step 3: emulsification liquid phase of the step 2 after homogenization is sterilized 20 using heating in 60~70 DEG C of water-bath
~30min；
Step 4: will through step 3 treated emulsification liquid phase aging 12h at 4 DEG C；
Step 5: will congeal after step 4 treated emulsification liquid phase and sweet red bean are stirred at -10 DEG C 3h.
Scheme two:
A kind of low-fat low-calorie and the ice cream rich in dietary fiber and vitamin, by weight ratio by skimmed milk power 13-
16%, anhydrous butter oil 4-7%, lactalbumin 3-7%, soybean protein 0.5-3%, coixlacrymajobi powder 6-9%, sweet red bean 2.5-4.5%,
Fructose syrup 6-9%, the carrot condensed juice 5-10% that concentration is 40%, the single stearic sweet edible oil resin acid 0.5% of distillation, carboxylic first
Base sodium cellulosate 0.5%, xanthan gum 1%, surplus are deionized water composition.
A kind of low-fat low-calorie and the manufacturing method of ice cream rich in dietary fiber and vitamin of scheme two, including such as
Lower step:
Step 1: lactalbumin and soybean protein are proportionally mixed, and are dissolved at 25 DEG C of constant temperature, and constantly stirred
10-15min is mixed, the pH value for adjusting solution is 7, and 15min is heated in 25 DEG C of constant temperature of water-bath and is completed after being denaturalized, room is cooled to
Temperature is at gel, cracking gel to 120 mesh；
Step 2: skimmed milk power, anhydrous butter oil, coixlacrymajobi powder, fructose syrup, carrot condensed juice, distillation is single stearic sweet
Edible oil resin acid, sodium carboxymethylcellulose, xanthan gum, deionized water and step are mixed and made into emulsion once broken gel
Phase, and homogeneous three times at 50~100MPa of high pressure；
Step 3: emulsification liquid phase of the step 2 after homogenization is sterilized 20 using heating in 60~70 DEG C of water-bath
~30min；
Step 4: will through step 3 treated emulsification liquid phase aging 12h at 4 DEG C；
Step 5: will congeal after step 4 treated emulsification liquid phase and sweet red bean are stirred at -10 DEG C 3h.
Scheme three:
A kind of low-fat low-calorie and the ice cream rich in dietary fiber and vitamin, by weight ratio by degreasing high-calcium milk powder
14-15%, anhydrous butter oil 5-6%, lactalbumin 4-6%, soybean protein 1.5-2%, coixlacrymajobi powder 7-8%, sweet red bean 3-4%,
Fructose syrup 7-8%, the single stearic sweet edible oil resin acid 0.5% of distillation, sodium carboxymethylcellulose 0.5%, xanthan gum 1%, surplus
For deionized water composition.
A kind of low-fat low-calorie and the manufacturing method of ice cream rich in dietary fiber and vitamin of scheme three, including such as
Lower step:
Step 1: lactalbumin and soybean protein are proportionally mixed, and are dissolved at 25 DEG C of constant temperature, and constantly stirred
10-15min is mixed, the pH value for adjusting solution is 7, and 15min is heated in 25 DEG C of constant temperature of water-bath and is completed after being denaturalized, room is cooled to
Temperature is at gel, cracking gel to 120 mesh；
Step 2: by degreasing high-calcium milk powder, anhydrous butter oil, coixlacrymajobi powder, fructose syrup, the single stearic sweet edible oil and fat of distillation
Acid, sodium carboxymethylcellulose, xanthan gum, deionized water and step are mixed and made into emulsification liquid phase once broken gel, and
Homogeneous three times under 50~100MPa of high pressure；
Step 3: emulsification liquid phase of the step 2 after homogenization is sterilized 20 using heating in 60~70 DEG C of water-bath
~30min；
Step 4: will through step 3 treated emulsification liquid phase aging 12h at 4 DEG C；
Step 5: will congeal after step 4 treated emulsification liquid phase and sweet red bean are stirred at -10 DEG C 3h.
Compared with prior art, the beneficial effects of the present invention are:
1, the invention is simple and feasible, does not have particular/special requirement to equipment, relative to the various fat substitutes of traditional fabrication, choosing
Mouthfeel more preferably lactalbumin and soybean protein have been taken, has made to be distributed more uniform, has prevented from bringing due to the formation of ice crystal to product
Bad sand sense, while substantially increasing the thawing resistance of ice cream；Emulsifying capacity also can use other than the texture for having benefited from product
For the fat for being up to 20% in ice cream.
2, mouthfeel of the present invention, flavor, plastic property are good, have the ice cream phase containing food additives made with conventional method
As thaw stability, hardness, lipochondrion size, dilation, while avoiding because a large amount of uses of fat substitute cause
The sticky sense of ice cream, the influence of smooth feeling and edible oil and fat sense, are added by scientific matching in ice cream rich in diet fibre
The higher food of Semen Coicis and vitamin content of dimension has more while making ice cream that excellent flavor be presented as filler
Clearing damp effect has good effect to the formation for promoting digestion, inflammation of releiving and anti-tampon.
3, the present invention compensates for while adjusting lipid structure, focusing on nutrition and health care because fat substitute use causes
The many mass defects of ice cream, obtain ideal texture characteristic and nutrition-allocated proportion.
4, the present invention is handled fat substituted, and the fat content of ice cream is reduced to 10% from original 30%, heat
Amount is reduced to 55 kilocalories/100g from 120 kilocalories/100g, really accomplishes low-fat low-calorie.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical solution in the present invention is clearly and completely described, it is clear that
Described embodiment is only a part of the embodiment of invention, instead of all the embodiments, based on the embodiments of the present invention,
Every other embodiment obtained by those of ordinary skill in the art without making creative efforts, belongs to this hair
The range of bright protection.
Specific embodiment 1: the invention discloses a kind of low-fat low-calorie and rich in the ice river in Henan Province of dietary fiber and vitamin
Leaching, by weight ratio by skimmed milk power 12-17%, anhydrous butter oil 3-8%, lactalbumin 2-8%, soybean protein 0.5-3%, the heart of a lotus seed
Rice flour 5-10%, sweet red bean 2-6%, fructose syrup 5-10%, anhydrous mayonnaise 5-10%, the single stearic sweet edible oil resin acid of distillation
0.5%, sodium carboxymethylcellulose 0.5%, xanthan gum 1%, surplus are deionized water composition.This proportion is mainly for children and blueness
Teenager is edible.The present invention uses anhydrous butter oil, and fat content is lower, keeps sweet taste by using fructose syrup and sugar is replaced to contain
Amount, and be wherein added to containing there are many coixlacrymajobi powder of prebiotic dietary fiber and great nutritive value and sweet red bean, enhancing
While ice cream mouthfeel, its certain medical value and nutritive value is assigned.It is directed to children and teenager, growth and development is outstanding
To be important, so add suitable Zn-ef ficiency rich in object, and rich in Zn-ef ficiency and its sense of taste can be received by children in yolk.
Specific embodiment 2: present embodiment is the further explanation made to specific embodiment one, match by weight
Than by skimmed milk power 15%, anhydrous butter oil 5%, lactalbumin 5%, soybean protein 1.5%, coixlacrymajobi powder 8%, sweet red bean 4%, fruit
Glucose slurry 8%, anhydrous mayonnaise 7%, the single stearic sweet edible oil resin acid 0.5% of distillation, sodium carboxymethylcellulose 0.5%, xanthan
Glue 1%, remaining is deionized water composition.
Embodiment 1:
A kind of low-fat low-calorie and ice cream rich in dietary fiber and vitamin by weight ratio by skimmed milk power 12%,
Anhydrous butter oil 3%, lactalbumin 2%, soybean protein 0.5%, coixlacrymajobi powder 5%, sweet red bean 2%, fructose syrup 5%, anhydrous egg
Yellow bean sauce 5%, the single stearic sweet edible oil resin acid 0.5% of distillation, sodium carboxymethylcellulose 0.5%, xanthan gum 1%, remaining for go from
Sub- water composition.
There are many good characteristics according to the low-fat ice cream that the present embodiment the method is produced.Product Melting resistance
Good, thawing rate is 35% after 90min, fat globule average grain≤2 μm, dilation 65%.Ice cream attractive color, tissue are thin
It is greasy, plastic property is good, body is soft, have good cream sense and flavor, hardness is moderate, without apparent grittiness.
Embodiment 2:
A kind of low-fat low-calorie and ice cream rich in dietary fiber and vitamin by weight ratio by skimmed milk power 17%,
Anhydrous butter oil 8%, lactalbumin 8%, soybean protein 3%, coixlacrymajobi powder 10%, sweet red bean 6%, fructose syrup 10%, anhydrous egg
Yellow bean sauce 10%, the single stearic sweet edible oil resin acid 0.5% of distillation, sodium carboxymethylcellulose 0.5%, xanthan gum 1%, remaining for go from
Sub- water composition.
There are many good characteristics according to the low-fat ice cream that the present embodiment the method is produced.Product Melting resistance
Good, thawing rate is 50% after 90min, fat globule average grain≤2 μm, dilation 55%.Ice cream attractive color, tissue are thin
It is greasy, plastic property is good, body is soft, the cream sense with weighting and flavor, hardness is partially soft, without apparent grittiness.
Embodiment 3:
A kind of low-fat low-calorie and ice cream rich in dietary fiber and vitamin by weight ratio by skimmed milk power 15%,
Anhydrous butter oil 5%, lactalbumin 5%, soybean protein 1.5%, coixlacrymajobi powder 8%, sweet red bean 4%, fructose syrup 8%, anhydrous egg
Yellow bean sauce 7%, the single stearic sweet edible oil resin acid 0.5% of distillation, sodium carboxymethylcellulose 0.5%, xanthan gum 1%, remaining for go from
Sub- water composition.
There are many good characteristics according to the low-fat ice cream that the present embodiment the method is produced.Product Melting resistance
Good, thawing rate is 40% after 90min, fat globule average grain≤2 μm, dilation 60%.Ice cream attractive color, tissue are thin
It is greasy, plastic property is good, body is soft, have good cream sense and flavor, hardness is moderate, without apparent grittiness.
Specific embodiment 3: the production method of specific embodiment one or specific embodiment two, includes the following steps:
Step 1: lactalbumin and soybean protein being mixed according to the ratio having had determined that, dissolved at 25 DEG C of constant temperature, and
It constantly is stirred 10-15min, the pH value for adjusting solution is 7,15min heated in 25 DEG C of constant temperature of water-bath to be completed after being denaturalized,
It is cooled to room temperature into gel, cracking gel to 120 mesh；
Step 2: by skimmed milk power, anhydrous butter oil, coixlacrymajobi powder, fructose syrup, anhydrous mayonnaise, the single stearic sweet food of distillation
It is mixed and made into emulsification liquid phase with fatty acid, sodium carboxymethylcellulose, xanthan gum, deionized water and the broken gel of step 1,
And homogeneous three times at 50~100MPa of high pressure；
Step 3: emulsification liquid phase of the step 2 after homogenization is sterilized 20 using heating in 60~70 DEG C of water-bath
~30min；
Step 4: will through step 3 treated emulsification liquid phase aging 12h at 4 DEG C；
Step 5: will congeal after step 4 treated emulsification liquid phase and sweet red bean are stirred at -10 DEG C 3h.
Specific embodiment 4: the invention discloses a kind of low-fat low-calorie and rich in the ice river in Henan Province of dietary fiber and vitamin
Leaching, by weight ratio by skimmed milk power 13-16%, anhydrous butter oil 4-7%, lactalbumin 3-7%, soybean protein 0.5-3%, the heart of a lotus seed
Rice flour 6-9%, sweet red bean 2.5-4.5%, fructose syrup 6-9%, the carrot condensed juice 5-10% that concentration is 40%, distillation
Single stearic sweet edible oil resin acid 0.5%, sodium carboxymethylcellulose 0.5%, xanthan gum 1%, surplus are deionized water composition.This
Proportion is edible mainly for a middle-aged person, is supplemented due to a lack of vitamin A, therefore by adding carrot condensed juice.
Specific embodiment 5: present embodiment is the further explanation made to specific embodiment four, match by weight
Than by skimmed milk power 14.5%, anhydrous butter oil 5.5%, lactalbumin 5%, soybean protein 1.5%, coixlacrymajobi powder 7.5%, sweet red bean
3%, fructose syrup 7.5%, carrot condensed juice 7.5%, the single stearic sweet edible oil resin acid 0.5% of distillation, carboxymethyl cellulose
Sodium 0.5%, xanthan gum 1%, surplus are deionized water composition.
Embodiment 4:
A kind of low-fat low-calorie and ice cream rich in dietary fiber and vitamin by weight ratio by skimmed milk power 13%,
Anhydrous butter oil 4%, lactalbumin 3%, soybean protein 0.5%, coixlacrymajobi powder 6%, sweet red bean 2.5%, fructose syrup 6%, Hu Luo
Foretell inspissated juice 5%, the single stearic sweet edible oil resin acid 0.5% of distillation, sodium carboxymethylcellulose 0.5%, xanthan gum 1%, surplus is
Deionized water composition.Wherein the concentration of carrot condensed juice is 40%.
There are many good characteristics according to the low-fat ice cream that the present embodiment the method is produced.Product Melting resistance
Good, thawing rate is 30% after 90min, fat globule average grain≤2 μm, dilation 60%.Ice cream attractive color, tissue are thin
It is greasy, plastic property is good, body is soft, have good cream sense and carrot flavor, hardness is moderate, without apparent grittiness.
Embodiment 5:
A kind of low-fat low-calorie and ice cream rich in dietary fiber and vitamin by weight ratio by skimmed milk power 16%,
Anhydrous butter oil 7%, lactalbumin 7%, soybean protein 3%, coixlacrymajobi powder 9%, sweet red bean 4.5%, fructose syrup 9%, carrot
Inspissated juice 10%, the single stearic sweet edible oil resin acid 0.5% of distillation, sodium carboxymethylcellulose 0.5%, xanthan gum 1%, surplus is to go
Ionized water composition.Wherein the concentration of carrot condensed juice is 40%.
There are many good characteristics according to the low-fat ice cream that the present embodiment the method is produced.Product Melting resistance
Good, thawing rate is 40% after 90min, fat globule average grain≤2 μm, dilation 45%.Ice cream attractive color, tissue are thin
It is greasy, plastic property is good, body is soft, the cream sense with weighting and carrot flavor, hardness is moderate, without apparent grittiness.
Embodiment 6:
A kind of low-fat low-calorie and ice cream rich in dietary fiber and vitamin is by weight ratio by skimmed milk power
14.5%, anhydrous butter oil 5.5%, lactalbumin 5%, soybean protein 1.5%, coixlacrymajobi powder 7.5%, sweet red bean 3%, fructose syrup
7.5%, carrot condensed juice 7.5%, the single stearic sweet edible oil resin acid 0.5% of distillation, sodium carboxymethylcellulose 0.5%, xanthan
Glue 1%, surplus are deionized water composition, and wherein carrot condensed juice concentration is 40%.
There are many good characteristics according to the low-fat ice cream that the present embodiment the method is produced.Product Melting resistance
Good, thawing rate is 50% after 90min, fat globule average grain≤2 μm, dilation 35%.Ice cream attractive color, tissue are thin
It is greasy, plastic property is good, body is soft, with moderate cream sense and carrot flavor, hardness is moderate, without apparent grittiness.
Specific embodiment 6: the production method of specific embodiment four or specific embodiment five, includes the following steps:
Step 1: lactalbumin and soybean protein being mixed according to the ratio having had determined that, dissolved at 25 DEG C of constant temperature, and
It constantly is stirred 10-15min, the pH value for adjusting solution is 7,15min heated in 25 DEG C of constant temperature of water-bath to be completed after being denaturalized,
It is cooled to room temperature into gel, cracking gel to 120 mesh；
Step 2: skimmed milk power, anhydrous butter oil, coixlacrymajobi powder, fructose syrup, carrot condensed juice, distillation is single stearic sweet
Edible oil resin acid, sodium carboxymethylcellulose, xanthan gum, deionized water and step are mixed and made into emulsion once broken gel
Phase, and homogeneous three times at 50~100MPa of high pressure；
Step 3: emulsification liquid phase of the step 2 after homogenization is sterilized 20 using heating in 60~70 DEG C of water-bath
~30min；
Step 4: will through step 3 treated emulsification liquid phase aging 12h at 4 DEG C；
Step 5: will congeal after step 4 treated emulsification liquid phase and sweet red bean are stirred at -10 DEG C 3h.
Specific embodiment 7: the invention discloses a kind of low-fat low-calorie and rich in the ice river in Henan Province of dietary fiber and vitamin
Leaching, by weight ratio by degreasing high-calcium milk powder 14-15%, anhydrous butter oil 5-6%, lactalbumin 4-6%, soybean protein 1.5-
2%, coixlacrymajobi powder 7-8%, sweet red bean 3-4%, fructose syrup 7-8%, the single stearic sweet edible oil resin acid 0.5% of distillation, carboxymethyl
Sodium cellulosate 0.5%, xanthan gum 1%, surplus are deionized water composition.This proportion facilitates calcium mainly for designed for old people
Supplement.
Specific embodiment 8: present embodiment is the further explanation made to specific embodiment seven, match by weight
Than by degreasing high-calcium milk powder 14.5%, anhydrous butter oil 5.5%, lactalbumin 5%, soybean protein 1.7%, coixlacrymajobi powder 7.5%, honey
Red bean 3.5%, fructose syrup 7.5%, the single stearic sweet edible oil resin acid 0.5% of distillation, sodium carboxymethylcellulose 0.5%, xanthan
Glue 1%, surplus are deionized water composition.
Embodiment 7:
A kind of low-fat low-calorie and ice cream rich in dietary fiber and vitamin is by weight ratio by degreasing high-calcium milk powder
14%, anhydrous butter oil 5%, lactalbumin 4%, soybean protein 1.5%, coixlacrymajobi powder 7%, sweet red bean 3%, fructose syrup 7%, steaming
Single stearic sweet edible oil resin acid 0.5%, sodium carboxymethylcellulose 0.5%, xanthan gum 1% are evaporated, surplus is deionized water composition.
There are many good characteristics according to the low-fat ice cream that the present embodiment the method is produced.Product Melting resistance
Good, thawing rate is 55% after 90min, fat globule average grain≤2 μm, dilation 40%.Ice cream attractive color, tissue are thin
It is greasy, plastic property is good, body is soft, with dense cream sense and flavor, hardness is moderate, without apparent grittiness.
Embodiment 8:
A kind of low-fat low-calorie and ice cream rich in dietary fiber and vitamin is by weight ratio by degreasing high-calcium milk powder
15%, anhydrous butter oil 6%, lactalbumin 6%, soybean protein 2%, coixlacrymajobi powder 8%, sweet red bean 4%, fructose syrup 8%, steaming
Single stearic sweet edible oil resin acid 0.5%, sodium carboxymethylcellulose 0.5%, xanthan gum 1% are evaporated, surplus is deionized water composition.
There are many good characteristics according to the low-fat ice cream that the present embodiment the method is produced.Product Melting resistance
Good, thawing rate is 65% after 90min, fat globule average grain≤2 μm, dilation 30%.Ice cream attractive color, tissue are thin
It is greasy, plastic property is good, body is soft, with dense cream sense and flavor, hardness is partially soft, without apparent grittiness.
Embodiment 9:
A kind of low-fat low-calorie and ice cream rich in dietary fiber and vitamin is by weight ratio by degreasing high-calcium milk powder
14.5%, anhydrous butter oil 5.5%, lactalbumin 5%, soybean protein 1.7%, coixlacrymajobi powder 7.5%, sweet red bean 3.5%, high fructose corn
Slurry 7.5%, the single stearic sweet edible oil resin acid 0.5% of distillation, sodium carboxymethylcellulose 0.5%, xanthan gum 1%, surplus be go from
Sub- water composition.
There are many good characteristics according to the low-fat ice cream that the present embodiment the method is produced.Product Melting resistance
Good, thawing rate is 60% after 90min, fat globule average grain≤2 μm, dilation 35%.Ice cream attractive color, tissue are thin
It is greasy, plastic property is good, body is soft, with dense cream sense and flavor, hardness is moderate, without apparent grittiness.
Specific embodiment 9: the production method of specific embodiment seven or specific embodiment eight, includes the following steps:
Step 1: lactalbumin and soybean protein being mixed according to the ratio having had determined that, dissolved at 25 DEG C of constant temperature, and
It constantly is stirred 10-15min, the pH value for adjusting solution is 7,15min heated in 25 DEG C of constant temperature of water-bath to be completed after being denaturalized,
It is cooled to room temperature into gel, cracking gel to 120 mesh；
Step 2: by degreasing high-calcium milk powder, anhydrous butter oil, coixlacrymajobi powder, fructose syrup, the single stearic sweet edible oil and fat of distillation
Acid, sodium carboxymethylcellulose, xanthan gum, deionized water and step are mixed and made into emulsification liquid phase once broken gel, and
Homogeneous three times under 50~100MPa of high pressure；
Step 3: emulsification liquid phase of the step 2 after homogenization is sterilized 20 using heating in 60~70 DEG C of water-bath
~30min；
Step 4: will through step 3 treated emulsification liquid phase aging 12h at 4 DEG C；
Step 5: will congeal after step 4 treated emulsification liquid phase and sweet red bean are stirred at -10 DEG C 3h.
The arbitrarily natural major ingredient such as collocation fruit can be liked before freeze blending according to oneself simultaneously, obtain " heart of a lotus seed sail phoenix is suitable " low fat
Prebiotic lucky grass ice cream.Each component content is different from the conventional ice cream each component content of production method in its emulsification liquid phase,
With the unexistent healthy nutritive value of conventional ice cream.
It is food fats content in reduction icecream production and sugared content to health problem bring risk, while guarantees again
Ice cream has ideal expansion rate and texture characteristic, and first gel is made to fat in lactalbumin and soybean protein by the present invention
Part substitution is carried out, and adds dietary fiber and other nutriments, so that fat content in product be made to be remarkably decreased；Secondly it uses
Fructose syrup substitutes sucrose, keeps the sugared content of intake lower in the case where guaranteeing the identical situation of sugariness.
Current people also promote the exploitation of the prebiotic ice cream of healthy low fat for the favor of probiotic dietary.Semen Coicis can both be changed
Wet diuresis, and body can be made spry and light, more there is the effect of toxin expelling dehumidifying.It is suitble to summer and the heavier people of internal moisture edible, is to dispel
The good merchantable brand of wet invigorating the spleen.This product difference and other products, most important characteristic are the need different to nutrition according to different age group
It asks, different minerals is added into ice cream rich in ingredient.
Lead to the risk of disease present invention reduces excessively high by fat and sugar intake, and solves ice river in Henan Province on the market
Drench the small problem in audient face.
The present invention solves the problems, such as healthy hidden danger caused by a large amount of intakes of the current people to fat and heat, simultaneously
The problem of improving many Ice Cream Quality defects caused by due to various fat substitutes largely use, enhances to diet fibre
The intake of dimension and vitamin.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in the form of others dress body.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that by all in the meaning and scope for the condition of equivalent for falling in claim
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (9)
1. a kind of low-fat low-calorie and the ice cream rich in dietary fiber and vitamin, it is characterised in that: by weight ratio by taking off
Rouge milk powder 12-17%, anhydrous butter oil 3-8%, lactalbumin 2-8%, soybean protein 0.5-3%, coixlacrymajobi powder 5-10%, sweet red bean
2-6%, fructose syrup 5-10%, anhydrous mayonnaise 5-10%, the single stearic sweet edible oil resin acid 0.5% of distillation, carboxymethyl cellulose
Plain sodium 0.5%, xanthan gum 1%, surplus are deionized water composition.
2. a kind of low-fat low-calorie according to claim 1 and the ice cream rich in dietary fiber and vitamin, feature
It is: by weight ratio by skimmed milk power 15%, anhydrous butter oil 5%, lactalbumin 5%, soybean protein 1.5%, coixlacrymajobi powder
8%, sweet red bean 4%, fructose syrup 8%, anhydrous mayonnaise 7%, the single stearic sweet edible oil resin acid 0.5% of distillation, carboxymethyl are fine
Plain sodium 0.5%, xanthan gum 1% are tieed up, remaining is deionized water composition.
3. a kind of low-fat low-calorie of any of claims 1 or 2 and the manufacture of ice cream side rich in dietary fiber and vitamin
Method, it is characterised in that: described method includes following steps:
Step 1: lactalbumin and soybean protein are proportionally mixed, and are dissolved at 25 DEG C of constant temperature, and be constantly stirred
10-15min, the pH value for adjusting solution is 7, and 15min is heated in 25 DEG C of constant temperature of water-bath and is completed after being denaturalized, is cooled to room temperature into
Gel, cracking gel to 120 mesh；
Step 2: by skimmed milk power, anhydrous butter oil, coixlacrymajobi powder, fructose syrup, anhydrous mayonnaise, the single stearic sweet edible oil of distillation
Resin acid, sodium carboxymethylcellulose, xanthan gum, deionized water and the broken gel of step 1 are mixed and made into emulsification liquid phase, and
Homogeneous three times under 50~100MPa of high pressure；
Step 3: by emulsification liquid phase of the step 2 after homogenization in 60~70 DEG C of water-bath using heating sterilization 20~
30min；
Step 4: will through step 3 treated emulsification liquid phase aging 12h at 4 DEG C；
Step 5: will congeal after step 4 treated emulsification liquid phase and sweet red bean are stirred at -10 DEG C 3h.
4. a kind of low-fat low-calorie and the ice cream rich in dietary fiber and vitamin, it is characterised in that: by weight ratio by taking off
Rouge milk powder 13-16%, anhydrous butter oil 4-7%, lactalbumin 3-7%, soybean protein 0.5-3%, coixlacrymajobi powder 6-9%, sweet red bean
2.5-4.5%, fructose syrup 6-9%, the carrot condensed juice 5-10% that concentration is 40%, the single stearic sweet edible oil resin acid of distillation
0.5%, sodium carboxymethylcellulose 0.5%, xanthan gum 1%, surplus are deionized water composition.
5. a kind of low-fat low-calorie according to claim 4 and the ice cream rich in dietary fiber and vitamin, feature
It is: by weight ratio by skimmed milk power 14.5%, anhydrous butter oil 5.5%, lactalbumin 5%, soybean protein 1.5%, Semen Coicis
Powder 7.5%, sweet red bean 3%, fructose syrup 7.5%, the carrot condensed juice 7.5% that concentration is 40%, the single stearic sweet food of distillation
With fatty acid 0.5%, sodium carboxymethylcellulose 0.5%, xanthan gum 1%, surplus is deionized water composition.
6. the system of a kind of a kind of low-fat low-calorie described in claim 4 or 5 and the ice cream rich in dietary fiber and vitamin
Make method, it is characterised in that: described method includes following steps:
Step 1: lactalbumin and soybean protein are proportionally mixed, and are dissolved at 25 DEG C of constant temperature, and be constantly stirred
10-15min, the pH value for adjusting solution is 7, and 15min is heated in 25 DEG C of constant temperature of water-bath and is completed after being denaturalized, is cooled to room temperature into
Gel, cracking gel to 120 mesh；
Step 2: skimmed milk power, anhydrous butter oil, coixlacrymajobi powder, fructose syrup, carrot condensed juice, distillation is single stearic sweet edible
Fatty acid, sodium carboxymethylcellulose, xanthan gum, deionized water and step are mixed and made into emulsification liquid phase once broken gel,
And homogeneous three times at 50~100MPa of high pressure；
Step 3: by emulsification liquid phase of the step 2 after homogenization in 60~70 DEG C of water-bath using heating sterilization 20~
30min；
Step 4: will through step 3 treated emulsification liquid phase aging 12h at 4 DEG C；
Step 5: will congeal after step 4 treated emulsification liquid phase and sweet red bean are stirred at -10 DEG C 3h.
7. a kind of low-fat low-calorie and the ice cream rich in dietary fiber and vitamin, it is characterised in that: by weight ratio by taking off
Rouge high-calcium milk powder 14-15%, anhydrous butter oil 5-6%, lactalbumin 4-6%, soybean protein 1.5-2%, coixlacrymajobi powder 7-8%, honey
Red bean 3-4%, fructose syrup 7-8%, the single stearic sweet edible oil resin acid 0.5% of distillation, sodium carboxymethylcellulose 0.5%, xanthan
Glue 1%, surplus are deionized water composition.
8. a kind of low-fat low-calorie according to claim 7 and the ice cream rich in dietary fiber and vitamin, feature
Be: by weight ratio by degreasing high-calcium milk powder 14.5%, anhydrous butter oil 5.5%, lactalbumin 5%, soybean protein 1.7%,
Coixlacrymajobi powder 7.5%, sweet red bean 3.5%, fructose syrup 7.5%, the single stearic sweet edible oil resin acid 0.5% of distillation, carboxymethyl cellulose
Plain sodium 0.5%, xanthan gum 1%, surplus are deionized water composition.
9. the system of a kind of low-fat low-calorie and the ice cream rich in dietary fiber and vitamin described in a kind of claim 7 or 8
Make method, it is characterised in that: described method includes following steps:
Step 1: lactalbumin and soybean protein are proportionally mixed, and are dissolved at 25 DEG C of constant temperature, and be constantly stirred
10-15min, the pH value for adjusting solution is 7, and 15min is heated in 25 DEG C of constant temperature of water-bath and is completed after being denaturalized, is cooled to room temperature into
Gel, cracking gel to 120 mesh；
Step 2: by degreasing high-calcium milk powder, anhydrous butter oil, coixlacrymajobi powder, fructose syrup, the single stearic sweet edible oil resin acid of distillation, carboxylic
Sodium carboxymethylcellulose pyce, xanthan gum, deionized water and step are mixed and made into emulsification liquid phase once broken gel, and in high pressure 50
Homogeneous three times under~100MPa；
Step 3: by emulsification liquid phase of the step 2 after homogenization in 60~70 DEG C of water-bath using heating sterilization 20~
30min；
Step 4: will through step 3 treated emulsification liquid phase aging 12h at 4 DEG C；
Step 5: will congeal after step 4 treated emulsification liquid phase and sweet red bean are stirred at -10 DEG C 3h.
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| CN114794446A (en) * | 2022-04-24 | 2022-07-29 | 河南工业大学 | High-stability high-protein fat-reducing plant-based mayonnaise and preparation method thereof |
| CN116406731A (en) * | 2022-12-16 | 2023-07-11 | 江南大学 | Preparation method of low-fat zero-trans low-saturated fatty acid ice cream |
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