CN110583846A - Soybean ice cream and preparation method thereof - Google Patents
Soybean ice cream and preparation method thereof Download PDFInfo
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- CN110583846A CN110583846A CN201911039818.3A CN201911039818A CN110583846A CN 110583846 A CN110583846 A CN 110583846A CN 201911039818 A CN201911039818 A CN 201911039818A CN 110583846 A CN110583846 A CN 110583846A
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- soybean
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- soybeans
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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
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a soybean ice cream and a preparation method thereof, and is characterized in that the soybean ice cream is prepared from the following raw materials in percentage by mass: 40-60% of soybean whole soybean milk, 2-11% of functional oligosaccharide, 0-4% of white granulated sugar, 0.05-0.3% of emulsifier, 0.05-0.3% of thickener and the balance of purified water. The preparation method of the soybean ice cream comprises the following steps: (1) soaking beans, (2) accelerating germination, (3) hot steam treatment, (4) hot grinding, (5) raw material mixing, (6) sterilizing, (7) homogenizing, (8) aging, and (9) freezing and hardening. The invention adopts the whole beans of the season non-transgenic soybeans for processing, and the obtained soybean ice cream is nutritious, delicious, green and healthy. The invention has simple process, novel technology, unique product flavor, soft and glutinous taste and rich nutrition, conforms to the current life concept of social health and nutrition and the public consumption demand and has wide market prospect.
Description
Technical Field
The invention belongs to the field of food processing, relates to ice cream in frozen food and a preparation method thereof, and particularly relates to soybean ice cream and a preparation method thereof.
Background
The traditional ice cream is a volume-expanded frozen food prepared by taking drinking water, milk powder, cream, sugar and the like as main raw materials, adding food additives, and carrying out processes of mixing, sterilizing, homogenizing, aging, congealing, hardening and the like.
The traditional ice cream adopts milk, milk powder, cream and sugar as raw materials, and is added with a large amount of cream, refined sugar, pigment, essence and other food additives, so that the ice cream has attractive color and luster, fragrant and sweet taste and soft and glutinous mouthfeel, and is deeply popular with the public; however, the raw materials contain too high fat and sugar, so that the product has high heat, and can cause obesity, diabetes, hyperlipidemia and various cardiovascular and cerebrovascular diseases if the product is eaten for a long time. Particularly, the traditional ice cream takes cream as a main raw material, and the animal cream is mainly extracted from animal milk, so that the cost is high, and the animal cream contains a large amount of saturated fatty acids, and experimental researches show that after a large amount of saturated fatty acids are eaten, the activity of liver 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase is increased, so that the cholesterol synthesis is increased, and the high intake of the saturated fatty acids can be a main reason for increasing blood cholesterol, triacylglycerol and low-density lipoprotein cholesterol (LDL-C), and the arterial luminal stenosis is secondarily caused, the atherosclerosis is formed, and the risk of coronary heart disease is increased. In the current market, part of cold drink foods replace animal cream by plant cream to reduce the cost and achieve the aim of reducing cholesterol; however, plant cream belongs to margarine, contains a large amount of trans fatty acid, which is more harmful to health than saturated fatty acid, and can increase the content of low-density lipoprotein (bad protein) cholesterol in blood when being eaten frequently, and can reduce the content of high-density lipoprotein (good protein) cholesterol capable of preventing heart disease, increase the risk of coronary heart disease, increase the blood viscosity, promote thrombosis, accelerate atherosclerosis, increase the incidence rate of diabetes and breast cancer, possibly influence the growth and development of fetuses, infants and teenagers, and cause adverse effect on the development of central nervous system, inhibit the synthesis of prostaglandin, and possibly induce diseases such as tumor, asthma, allergy, etc. Therefore, the traditional ice cream looks delicious, but the defect of human health caused by frequent eating in large amount can increase the risk of diseases, and the requirement of current social consumers on healthy diet can not be met.
Soybean can provide 8 essential amino acids which cannot be synthesized by human body and must be absorbed from diet, and its nutrient components such as vitamin E, saponin, soybean lecithin, linoleic acid, linolenic acid, etc., and has strong antioxidation effect, and can inhibit generation of mottle, clean blood, antiallergic, promote fat metabolism, increase fat burning rate, prevent fat aggregation, promote excretion of excessive cholesterol, keep cholesterol content in blood at low level, thereby softening blood vessel, stabilizing blood pressure, and preventing obesity.
The soybean protein has good emulsifying property, foaming property, gel property, water-bearing property and oil-bearing property, can be completely used as a substitute raw material of cream to make cold drinks, has higher stability, and can better adapt to the processing technology of temperature change such as heating or freezing of the raw material.
The functional oligosaccharide can directly reach the intestines and is a proliferation factor of beneficial bacteria in the intestines, wherein the most obvious proliferation object is bifidobacterium, the functional oligosaccharide is utilized by bifidobacterium and certain lactic acid bacteria after being taken into the human body to the large intestine, but putrefying bacteria such as clostridium perfringens and clostridium harmful to the intestines cannot be utilized, because the cell surface of the bifidobacterium has a receptor of the oligosaccharide, and a plurality of oligosaccharides are effective bifidus factors. The bifidobacterium is an important beneficial microorganism which does not produce endotoxin or exotoxin and has a plurality of physiological functions in human intestinal flora, can play a plurality of health care roles on human bodies, such as improving vitamin metabolism, preventing intestinal dysfunction, inhibiting the growth of harmful bacteria and pathogenic bacteria in intestinal tracts, playing roles in resisting aging, preventing cancer, protecting livers and the like. Since the human body does not have an enzyme system for decomposing and digesting most of the functional oligosaccharides, the functional oligosaccharides are hardly digested and absorbed by the human body or cannot be absorbed at all, and thus, energy is not provided to the human body. Some oligosaccharides such as fructo-oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide, isomaltooligosaccharide and the like have certain sweetness, and can be used as functional food base materials to be applied in food so as to meet the requirements of people who like sweet foods but cannot take excessive sugar (such as diabetes patients, obesity patients and the like). The functional oligosaccharide also has the function of preventing and treating dental caries, and when the functional oligosaccharide is combined with granulated sugar, the functional oligosaccharide can strongly inhibit the synthesis and the attachment of water-insoluble glucan on teeth, namely, places for oral microorganism deposition, acid production and corrosion are not provided, so that the formation of dental calculus is prevented, the dental caries is not caused, and the functional oligosaccharide can be widely applied to infant food. In addition, the functional oligosaccharide generally has good moisture retention capability, and can be used as a humectant to lock moisture and prevent crystallization. Therefore, the functional oligosaccharide is applied to food to replace or partially replace sugar, so that the functional oligosaccharide not only can reduce the sugar content and calorie in the food, but also has other healthy physiological activity functions.
The current social consumption concept is already changed from a full-warm demand to a consumption demand for pursuing health and nutrition, young people worry about obesity caused by eating high-fat and high-calorie frozen food because of paying attention to keeping stature, and the society also pays more attention to the diet health of children and old people; however, the ice cream with high sugar, high fat and high energy is not only tasty but also fascinating and can not be used by consumers, so that a novel healthy and nutritional ice cream product which is nutritious and delicious, low in fat, low in sugar or sugar-free and high in protein content is developed, the food demand of beauty lovers is met, the occurrence of obesity is avoided, and rich nutrition is provided for consumers.
At present, some cold drink products added with soybean protein components exist in the market, but cream, milk powder and sugar are used as main raw materials, low fat, low sugar or sugar-free are difficult to achieve, and the process of peeling or filtering bean dregs of soybeans is mostly adopted in the preparation process, the peeling process of the soybeans is mainly used for removing fishy smell, and the influence on the mouthfeel due to the beany flavor caused by lipoxidase is avoided; the bean dregs are mainly removed by filtering, and the taste of the product is improved. However, these production processes and processing modes directly cause loss of dietary fibers, minerals and other nutritional ingredients and waste of raw materials, and cannot realize whole-bean nutrition, so that the problem of environmental pollution is possibly brought while resource waste is caused.
The beany flavor of soybeans is a difficult problem affecting the mouthfeel of the final product during the processing of the soybean product. The beany flavor of the soybean product is mainly due to the fact that during the grinding process of the soybeans, the fat oxidase oxidizes unsaturated fatty acids to generate various volatile compounds such as small molecular alcohols, aldehydes, ketones, acids, amines and the like with different degrees of peculiar smells, so that the beany flavor is formed, and once the beany flavor is formed, the beany flavor is difficult to remove. Because the lipoxygenase content of soybean is high in soybean seed coat, navel and cotyledon close to the seed coat, methods such as peeling and navel removing are often adopted when processing soybean products, the part rich in lipoxygenase is discarded, or soybean protein is adopted to process the soybean products, so that the beany flavor of the obtained products is effectively controlled. But not only wastes resources and loses nutrients such as vitamins, minerals, dietary fibers and the like, but also causes the pollution problem of processing wastes.
An invention patent published by the national intellectual property office: the soybean ice cream powder, the soybean ice cream and the preparation method of the soybean ice cream (publication number: CN104431280A) disclose the formula of the soybean ice cream powder according to the parts by weight as follows: 10-70 parts of soybean milk powder, 20-40 parts of sugar, 2-10 parts of milk powder and 0.5-4 parts of stabilizer. The soybean milk powder is sugar-containing soybean milk powder with 18% of protein content. The patent does not describe the preparation method of the soybean milk powder, and how the soybean milk powder is obtained and how the nutritional composition and the taste of the soybean milk powder are not described; meanwhile, the sugar content of the soybean ice cream powder is high and uncertain because the sugar content in the soybean milk powder is not described in the patent document; while the sugar content directly affects the mouthfeel of the final soy ice cream product.
Another invention patent published by the national intellectual property office: a method for preparing low-fat high-stability soybean ice cream (publication No. CN102870951A) comprises preparing ice cream from high-stability soybean protein, skimmed milk powder, anhydrous cream, sugar, emulsifier and stabilizer, replacing part of cream and milk powder with soybean protein, increasing protein content, and making into soybean ice cream. But the sugar content of the cold drink reaches 15-20 percent, the anhydrous cream content reaches 5-8 percent, the problems of high sugar, high fat and high heat in the traditional cold drink still cannot be solved, and the real low sugar and low fat diet is not realized, so that consumers such as diabetes patients, obese people and the like are disadvantaged to the cold drink, and the healthy diet requirements of current social masses cannot be met.
The soybean product in the market has single traditional variety, still stays in the processing of traditional soybean products such as soybean oil, bean curd, dried beancurd sticks, bean skins and the like, develops novel soybean health food with good taste, new taste and rich nutrition, can meet the healthy diet requirements of various social groups, and can promote the upgrading of the soybean processing industry in China.
Disclosure of Invention
Aiming at the problems and the current change of the social health nutrition diet trend, in order to avoid the influence of high fat and high calorie intake on human health, the invention provides the soybean ice cream with low fat, low sugar, low calorie and high dietary fiber content and the preparation method thereof.
The invention provides a soybean ice cream and a preparation method thereof, which is characterized by being prepared from the following raw materials in percentage by mass: 40-60% of soybean whole soybean milk, 2-11% of functional oligosaccharide, 0-4% of white granulated sugar, 0.05-0.3% of emulsifier, 0.05-0.3% of thickener and the balance of purified water.
The preparation method of the soybean ice cream comprises the following steps: (1) soaking beans, (2) accelerating germination, (3) hot steam treatment, (4) hot grinding, (5) raw material mixing, (6) sterilizing, (7) homogenizing, (8) aging, and (9) freezing and hardening.
The specific operation steps are as follows:
(1) soaking the beans: selecting season non-transgenic dry soybean with complete, full and mildew-free particles, removing impurities, washing with clear water, draining, and soaking soybean in 55-58 deg.C hot water for 15-20 min; the amount of hot water is preferably such that the soybeans are completely submerged. After the soybeans are soaked in hot water, the soybeans are washed for 1 time by clear water, and then purified water with the mass 2.5-4 times that of the dried soybeans is added to soak the soybeans, wherein the soaking is carried out in two sections. The first stage soaking temperature is 10-20 deg.C, and soaking time is 9-14 hr; the second stage soaking temperature is 25-38 deg.C, and soaking time is 2-5 hr; obtaining the rehydrated soybean.
The soybean is non-transgenic soybean in the season, and is particularly suitable for the high-protein and high-oil Dongnong bean 252 in the China Heilongjiang production area. The whole bean processing is adopted in the processing, so that the nutrition is not lost, and the resource waste or the environmental pollution is not caused.
Season soybeans refer to soybeans that do not exceed one year from the time the soybeans are harvested to the time the soybeans are used. When the bud rate of the season soybean is the highest, the nutrient composition is the best; and the nutritional ingredients of the non-season soybeans are reduced, the germination rate is reduced greatly, the subsequent germination accelerating step is influenced, and the quality and the taste of the finally obtained soybean ice cream product are further influenced.
By whole soybean processing is meant that no part of the soybeans is discarded during processing. The whole soybean processing, namely, the seed coat, the hilum, the radicle, the hypocotyl, the germ, the cotyledon and the like of the soybean are all processed into the product, the final product has balanced and rich nutrition, and no soybean waste is generated in the processing process.
The soybean soaking step is to obtain the rehydrated soybeans, the soybeans are soaked in hot water at the temperature of 55-58 ℃ for 15-20 minutes at first, the surface of the soybeans can be sterilized, the taste and the quality of products in the later period are facilitated, meanwhile, the seed vigor of the soybeans cannot be damaged at the temperature of 55-58 ℃, and no adverse effect is caused on the later-period germination acceleration.
In the step, soybeans are soaked in two stages of temperature gradients, the first stage soaking temperature is lower than 10-20 ℃, so that the soybeans slowly absorb water and expand at the lower temperature, the soaking time is 9-14 hours, and at the moment, the seed coats and cotyledon parts of the soybeans absorb water slowly, so that the seed coats of the soybeans are kept from falling off, and the later-stage operation is facilitated; if the soaking temperature is high or the temperature rise range is large, the water absorption speed of the soybean seed coat is inconsistent with that of the cotyledon, the soybean is peeled, and the loss of the soybean seed coat causes the loss of nutrient substances. When the soybeans absorb enough water, the temperature of the second section is increased to 25-38 ℃, and the second section is continuously soaked for 2-5 hours, so that the preparation of activating substances in the soybean cotyledons is facilitated, the germination accelerating process can be started quickly after the soybeans are soaked, and the time is saved.
Preferably, the first stage soaking temperature is 12-15 ℃, and the soaking time is 10-11 hours; preferably, the second stage soaking temperature is 28-33 deg.C, and soaking time is 3-4 hr.
(2) Accelerating germination: draining the moisture of the rehydrated soybeans soaked in the step (1), placing the rehydrated soybeans at the germination accelerating temperature of 25-37 ℃ and the germination accelerating air humidity of 95-100%, carrying out heat preservation and germination accelerating for 8-20 hours under the conditions of light shielding and aerobic germination accelerating, carrying out germination accelerating, washing the rehydrated soybeans 1-2 times with purified water at 25-37 ℃, and washing the rehydrated soybeans once with purified water at 25-37 ℃ after the heat preservation and germination accelerating are finished, thus obtaining the germinated soybeans.
The germination accelerating step plays an important role in the invention, firstly, the soybean seeds germinate at the early stage of soybean germination accelerating, the substance metabolism is started, the saccharides, the proteins and the fat are changed to a certain extent, but the change range is not large, a small amount of organic acid is generated, the vitamin content is increased, the composition of the soybean nutrient components is richer, and the digestion and absorption of the soybean are improved. Secondly, in the early stage of soybean pregermination, the content of anti-nutritional factors such as hemagglutinin, trypsin inhibitor and the like is reduced, so that the soybean nutrition is easier to digest and absorb by human bodies. And thirdly, when the soybean germination starts, the activity of the lipoxidase in the soybeans is reduced, and the activity of the lipoxidase directly influences the taste of the whole soybean milk obtained in the later step, namely whether beany flavor is generated or not.
However, the longer the germination accelerating time is, the better the germination accelerating time is, the germination accelerating time is 8-20 hours, and the germination accelerating temperature is 25-37 ℃; the pregermination time is preferably 12 to 16 hours, more preferably 13 to 15 hours; the germination temperature is preferably 25 to 33 ℃ and more preferably 26 to 29 ℃.
The germination accelerating time adopted by the method is shortest 8 hours, most of the rehydrated soybeans are germinated at the moment, and bean sprouts begin to grow out; however, if the germination accelerating time exceeds 20 hours, the bean sprouts grow longer, and most of the bean sprouts reach more than 5 mm; more importantly, the sprouting time is more than 20 hours, the obtained bean sprouts are lengthened, the acidity is increased, the basic nutrient components are greatly changed compared with those of the rehydrated soybeans, the cellulose content is increased, the protein content is reduced, the total sugar content is reduced, the fat content is reduced, and the nutrition and the flavor of the soybean whole soybean milk formed in the later period are not facilitated; in particular, the increased acidity worsens the sensory evaluation of the soybean whole milk, affecting the sensory quality of the final soybean ice cream product. When the pregermination time exceeds 20 hours, although the activity of the soybean lipase is still in a reduction stage, the nutrient change in the pregermination soybeans is large, the acidity is increased, and the sensory evaluation score of the whole soybean milk obtained in the later stage is reduced, so that the pregermination time is selected to be the best time of 8-20 hours by comprehensive consideration.
The pregermination time is 8-20 hours, most of the rehydrated soybeans germinate and grow tender buds about 1-5 mm, at the moment, the variation range of the basic nutrient components of the pregerminated soybeans is small, and the newly generated substances enrich the nutrition of the pregerminated soybeans; the content of antinutritional factors in the sprouted soybeans is reduced, and digestion and absorption are facilitated; the enzyme activity of the soybean lipoxygenase is reduced, and after the subsequent steps are combined for treatment, the finally obtained whole soybean milk has no beany flavor, strong bean flavor, silky, sweet and rich nutrition, so that the finally obtained soybean ice cream product has the best quality and taste. In addition, the too long germination accelerating time can cause the seed coat of the germinated soybean to fall off and lose nutritional ingredients such as dietary fibers.
The germination accelerating temperature is also controlled properly, and the germination accelerating temperature adopted by the invention is 25-37 ℃, preferably 25-33 ℃, and more preferably 26-29 ℃.
The germination accelerating time and the germination accelerating temperature are cooperated to promote the germination accelerating process, the germination accelerating temperature is high, and the time required by soybean germination is short; the germination accelerating temperature is low, and the germination of the soybeans needs long time. In the test process, the low-temperature germination accelerating is found to be beneficial to reducing the content of anti-nutritional factors and the activity of soybean lipoxidase, meanwhile, the change of the nutritional ingredients of the germinated soybeans is small, and the whole soybean milk obtained in the later stage has good taste and no beany flavor.
The germination temperature adopted by the invention is preferably 25-33 ℃, and more preferably lower temperature of 26-29 ℃ for germination.
The pregermination time is preferably 12 to 16 hours, more preferably 13 to 15 hours.
(3) Hot steam treatment: the sprouted soybean obtained in the step (2) is subjected to the germination acceleration with the density of 50-100g/dm2Spreading on stainless steel gauze, and treating with 100 deg.C hot steam for 2-5 min to obtain hot steam treated soybean.
After the soybeans are germinated to enrich the nutrition, reduce the activity of lipoxidase and reduce anti-nutritional factors, the heat steam treatment step is adopted to treat the germinated soybeans, the heat steam is heat steam with the temperature of 100 ℃, and the treatment time is 2-5 minutes. The heat steam treatment is carried out on the pregerminated soybeans, so as to further reduce and inactivate the activity of lipoxygenase. The activity of lipoxygenase is reduced the lower the more the soybean is before pulping the better. The combined mode of accelerating germination and heating steam treatment for accelerating germination of soybeans is adopted, so that the activity of the lipoxidase can be greatly reduced, and the good taste and no beany flavor of the soybean whole soybean milk obtained at the later stage are ensured.
The hot steam treatment time is not too short, the time is too short, the enzyme deactivation effect of the hot steam is poor, the time is not too long, and the time is too long, so that the hot steam treated soybeans can generate the stuffy taste of the steamed soybeans, and the taste of the final product is influenced;
meanwhile, the long time of the hot steam treatment can destroy the processing performance of the soybean protein, so that the properties of the soybean protein, such as emulsibility, foamability, gel property, water holding property and the like, are reduced, and the stability of the finally obtained product is poor.
The invention adopts the pregermination soybeans to be treated for 2 to 5 minutes by hot steam at 100 ℃, and the preferred treatment time is 3 to 4 minutes.
In the step of heat steam treatment, the spreading density of the pregermination soybeans is not too high or too low. The spreading density is large, the hot steam can not fully contact with the sprouted soybeans, and the enzyme killing effect is influenced; otherwise, the production efficiency is low, and the production cost of the product is raised. The spreading density of the pregermination soybeans used in the invention is 50-100g/dm2Preferably 65-80g/dm2。
(4) Hot grinding: and (3) quickly adding the heat steam treated soybeans obtained in the step (3) into hot water with the temperature of 95-100 ℃, wherein the mass of the hot water is 2-4 times of that of the sprouted soybeans before the heat steam treatment in the step (3), and carrying out hot grinding for 1-4 minutes at the temperature of 95-100 ℃ to obtain the soybean whole soybean milk.
And (3) quickly adding the heat steam treated soybeans into hot water with the temperature of 95-100 ℃, wherein the mass of the hot water with the temperature of 95-100 ℃ is 2-4 times that of the sprouted soybeans before the heat steam treatment in the step (3). That is, the soybean is directly added into hot water of 95-100 ℃ for hot grinding without weighing after the hot steam treatment, and the mass of the hot water of 95-100 ℃ is 2-4 times of that of the pregerminated soybean before the hot steam treatment. The operation of the step plays an important role in inactivating the enzyme of the soybean lipoxygenase, is favorable for maintaining the temperature of the soybean subjected to the hot steam treatment, and is also favorable for smoothly carrying out the processing technology; because the hot steam treated soybeans are immediately subjected to hot grinding, the soybean lipoxidase is effectively subjected to enzyme inactivation treatment, and meanwhile, the heat can be saved and the heat loss is less.
The hot grinding is to add the hot steam treated soybean into 95-100 deg.C heat 2-4 times of the germinated soybean, and grinding at 95-100 deg.C for 1-4 min to obtain soybean whole milk.
Preferably, the hot milling time is 2-3 minutes to obtain the soybean whole milk.
The temperature of the hot grinding is not low, and according to the experimental result of the invention, the residual lipoxidase can still oxidize unsaturated fatty acid to generate beany flavor as the temperature of the hot grinding is reduced, and the beany flavor is generated in the soybean milk obtained by grinding for 2 minutes at the temperature of 85 ℃ and grinding for 2 minutes at the temperature of 80 ℃; grinding at a temperature below 80 deg.C to obtain bean smell. The hot grinding temperature adopted by the invention is 95-100 ℃ for 1-4 minutes for grinding, and the grinding is combined with the steps of accelerating germination and hot steam treatment, so that the obtained whole soybean milk has no beany flavor, the hot grinding temperature is preferably 95-100 ℃, and the accelerating germination, hot steam treatment and hot grinding are combined, so that the effective fishy smell removing effect is achieved.
According to the invention, the processing technology combining the pregermination, the thermal steam treatment and the hot grinding is adopted, so that the activity of the lipoxidase is reduced to the maximum extent, and the obtained whole soybean milk is rich in bean flavor, mellow, sweet, excellent in taste and free of beany flavor. Meanwhile, the processing technology is simple to operate and easy to realize, does not increase the production cost, and plays a key role in quality control and quality improvement of the final soybean ice cream product.
The activities of lipoxidase in the soybeans can be reduced by pregermination, hot steam treatment and heating and grinding, but the activities of the lipoxidase can be only partially reduced by the three methods which are used independently, and the soybean milk obtained by one method still has beany flavor. In the invention, the three methods of pregermination, thermal steam treatment and thermal grinding are combined, and each method respectively adopts an optimal process, so that the nutrition of the soybean raw material is improved and the digestibility is improved to the greatest extent, the full soybean milk obtains the optimal nutritional quality and sensory quality, and the activity of soybean lipoxygenase is reduced to the lowest extent, so that the obtained full soybean milk not only has mellow, fragrant and sweet taste, but also has no beany flavor, and plays a key role in removing the beany flavor of the soybeans in the preparation of the soybean ice cream product.
The taste effect of the soybean whole soybean milk obtained by the combined treatment of the three treatment methods of germination acceleration, heat steam treatment and hot grinding or the combination of the two treatment methods of germination acceleration and hot steam treatment and hot grinding cannot be completely achieved. The whole soybean milk not only requires to obtain the nutrition of the whole soybean, but also requires to reduce the beany flavor of the whole soybean milk to the minimum, so that the processing requirement of subsequent products can be met, and the processed soybean ice cream product has rich nutrition, sweet, soft and glutinous taste and fine and smooth mouth.
(5) Raw material mixing: respectively weighing the functional oligosaccharide, the white granulated sugar, the emulsifier and the thickener according to the formula, and then carrying out dry mixing and uniform mixing to obtain mixed dry auxiliary materials; and (3) slowly adding the mixed dry auxiliary materials into the hot whole soybean milk prepared in the step (4) according to the formula, adding purified water to make up the balance according to the formula, and fully stirring for 20-30 minutes until the mixed dry auxiliary materials are completely dissolved and uniformly mixed to obtain the soybean ice cream raw material liquid. The formula comprises the following components in percentage by mass: 40-60% of soybean whole soybean milk, 2-11% of functional oligosaccharide, 0-4% of white granulated sugar, 0.05-0.3% of emulsifier, 0.05-0.3% of thickener and the balance of purified water.
The functional oligosaccharide comprises one or more of isomaltulose, maltitol, sorbitol, erythritol, xylitol, lactitol and mogroside.
Preferably, the functional oligosaccharide comprises one or more of maltitol, sorbitol, erythritol, xylitol and lactitol.
The functional oligosaccharide is used for partially or completely replacing white granulated sugar, so that the sugar content of the soybean ice cream product is reduced, and the functional oligosaccharide cannot be digested and absorbed by human bodies, so that the total heat of the product is reduced; meanwhile, the functional oligosaccharide is also an activating factor of some probiotics in human intestinal tracts, can be used by the probiotics in the intestinal tracts, promotes the proliferation of the probiotics, improves the balance of intestinal flora, and further improves the health of human bodies.
When the functional oligosaccharide completely replaces white granulated sugar, the produced soybean ice cream product can provide nutritional and delicious food for special people such as diabetes patients and the like, and has great market prospect.
The functional oligosaccharide not only can endow sweet taste to the product, but also has the effects of emulsification, stability, thickening, water retention and the like, and is beneficial to improving the texture, the mouthfeel and the stability of the product.
The emulsifier comprises one or more of sucrose fatty acid ester, mono-diglycerol fatty acid ester, modified soybean phospholipid, citric acid fatty glyceride, lactic acid fatty glyceride and sodium starch octenyl succinate.
Preferably, the emulsifier comprises one or more of mono-diglycerol fatty acid ester, modified soybean phospholipid, citric acid fatty glyceride and lactic acid fatty glyceride.
The specific using amount of each emulsifier meets the regulation of national food safety standard-food additive using standard and cannot exceed the regulation of national standard.
The emulsifier has emulsification and stabilization functions, is basically from natural food, belongs to a green, healthy and nutritional food additive, and can be added into a soybean ice cream product to increase the stability of the product, improve the sensory quality of the product and increase the nutrition of the product.
The thickener comprises one or more of agar, sodium carboxymethylcellulose, potassium alginate, pectin, carrageenan, acacia, xanthan gum, locust bean gum, guar gum, and gellan gum.
Preferably, the thickener comprises one or more of sodium carboxymethylcellulose, potassium alginate, pectin, carrageenan, acacia, xanthan gum, locust bean gum and guar gum.
The specific using amount of each thickener meets the regulation of national food safety standard-food additive using standard and cannot exceed the regulation of the national standard.
The thickening agent is prepared by extracting from natural plant raw materials, plays roles of thickening, emulsifying, stabilizing and the like in the soybean ice cream product, is favorable for enhancing the sensory property of the product, and is combined with the emulsifying agent and the soybean protein in the soybean ice cream product to endow the soybean ice cream product with smooth and soft mouthfeel and simultaneously is favorable for improving the nutritional quality of the soybean ice cream product.
The emulsifier and the thickener are both from natural raw materials, and have the characteristics of green, health, safety and nutrition.
Respectively weighing the functional oligosaccharide, the emulsifier, the thickener and the white granulated sugar according to the formula, and then carrying out dry mixing and uniform mixing to obtain mixed dry auxiliary materials; and slowly adding the mixed dry auxiliary materials into the prepared hot soybean whole soybean milk according to a formula. The functional oligosaccharide, the emulsifier, the thickener and the white granulated sugar are dry-mixed and fully and uniformly mixed to obtain the mixed dry auxiliary material, so that the obtained mixed dry auxiliary material is favorably dissolved and uniformly dispersed in the soybean whole soybean milk, the mixed dry auxiliary material can be helped to be dissolved, and the smooth proceeding of the processing technology is favorably realized.
(6) Sterilizing: boiling the soybean ice cream raw material liquid prepared in the step (5), starting from boiling, timing, continuously boiling for 9-15 minutes, sterilizing, and generating fragrance after interaction of materials; cooling to 65-70 deg.C to obtain sterilized soybean ice cream stock solution.
(7) Homogenizing: and (3) homogenizing the sterilized soybean ice cream raw material liquid prepared in the step (6) in a homogenizer at a second-stage homogenization temperature of 65-70 ℃, under a first-stage homogenization pressure of 25MPa and under a second-stage homogenization pressure of 3MPa to obtain the homogenized soybean ice cream raw material liquid.
(8) Aging: and (3) placing the homogenized soybean ice cream raw material liquid prepared in the step (7) in a cooling device with the temperature of 4-6 ℃ for cooling, and aging for 4-6 hours to obtain an aged soybean ice cream raw material liquid.
(9) Freezing and hardening:
firstly, soft soybean ice cream preparation: and adding the aged soybean ice cream raw material liquid into an ice cream machine with a puffing function, starting a refrigeration program, completing stirring, puffing and congealing, pouring out according to the appearance requirement when pouring-out conditions are met, and pouring out to keep the outlet temperature at minus 3 ℃ to minus 2 ℃ to obtain the soft soybean ice cream.
② hard soybean ice cream production: adding the aged soybean ice cream raw material liquid into an ice cream machine, and freezing for 15-20 minutes at the temperature of-4-2 ℃, wherein the raw material is in a semi-fluid state at the temperature, has certain hardness and has the best molding effect. After freezing, filling the frozen soybean ice cream into a packaging container, quickly putting the packaging container into the packaging container, hardening the packaging container for 12 hours at the temperature below minus 25 ℃ to obtain the hard soybean ice cream, and storing, transporting and selling the hard soybean ice cream at the temperature of minus 18 ℃.
The invention has the advantages that:
1. the soybean ice cream product obtained by processing the whole beans has the advantages of distinctive characteristics, balanced nutrition, delicious taste, high protein content, high dietary fiber content, low sugar, low fat and low calorie.
2. High-quality soybean protein is used for replacing animal protein, the content of fat, cholesterol or trans-fatty acid of the traditional ice cream products is reduced, the product cost is reduced, and meanwhile, healthier product quality is obtained.
3. The soybean contains rich amino acids, vitamin E, saponin, soybean lecithin, linoleic acid, linolenic acid and other nutrient components, has strong health-care effects of resisting oxidation, reducing fat, burning fat, softening blood vessels and the like, and can avoid obesity and various cardiovascular diseases caused by taking a large amount of cream in the traditional ice cream frequently.
4. The whole bean processing is adopted, so that the resource waste and the environmental pollution are avoided.
5. The adopted functional oligosaccharide, emulsifier, thickener and the like are green, natural, nutritional and healthy food additives, and are beneficial to improving the quality of products.
6. The invention has simple process, novel technology, unique product flavor, soft and glutinous taste and rich nutrition, accords with the current life concept of healthy nutrition and the consumption demand of the public, can enrich the food types of the soybean products and has wide market prospect.
The specific implementation mode is as follows:
the present invention is further illustrated by the following specific examples. The present invention includes, but is not limited to, the following specific examples, which are provided for illustration of the present invention only, but not for limiting the present invention.
Example 1:
the soybean ice cream is prepared from the following raw materials in percentage by mass: 60% of soybean whole milk, 2% of maltitol, 2% of sorbitol, 2% of erythritol, 3% of xylitol, 2% of lactitol, 0.01% of monoglyceride, 0.02% of modified soybean lecithin, 0.02% of citric acid fatty glyceride, 0.01% of pectin, 0.01% of carrageenan, 0.01% of Arabic gum, 0.02% of xanthan gum and the balance of purified water.
The preparation method of the soybean ice cream comprises the following steps: (1) soaking beans, (2) accelerating germination, (3) hot steam treatment, (4) hot grinding, (5) raw material mixing, (6) sterilizing, (7) homogenizing, (8) aging, and (9) freezing and hardening.
The specific operation steps are as follows:
(1) soaking the beans: 500 g of current season non-transgenic dry soybean with complete, full and mildew-free particles is selected, impurities are removed, the soybean is washed clean by clear water, moisture is drained, and the soybean is soaked in 1000 g of 58 ℃ hot water for 20 minutes. After the soaking in hot water, the soybeans were washed with clear water for 1 time, and then 2000 g of purified water was added to the soybeans to soak the soybeans, which were carried out in two stages. The first stage soaking temperature is 10 ℃, and the soaking time is 10 hours; the second stage soaking temperature is 25 ℃, and the soaking time is 5 hours; 1170 g of reconstituted soybeans are obtained.
(2) Accelerating germination: draining the moisture of the rehydrated soybeans soaked in the step (1), placing the rehydrated soybeans at a germination accelerating temperature of 25 ℃ and an accelerating air humidity of 100%, carrying out heat preservation and accelerating germination for 20 hours under the conditions of light protection and aerobic accelerating germination, carrying out accelerating germination, washing the rehydrated soybeans for 2 times with purified water at 25 ℃, washing the rehydrated soybeans once with purified water at 25 ℃ after the heat preservation and accelerating germination are finished, and obtaining 1169 g of the germinated soybeans.
(3) Hot steam treatment: the sprouted soybean obtained in the step (2) is subjected to the germination acceleration with the density of 50g/dm2The resulting soybean was spread on a stainless steel gauze and subjected to heat steam treatment at 100 ℃ for 2 minutes to obtain heat-steam-treated soybeans.
(4) Hot grinding: the heat-steam-treated soybeans obtained in step 3 were quickly added to 3350 g of 100 ℃ hot water and hot-milled for 2 minutes while maintaining the temperature at 100 ℃ to obtain 4500 g of whole soybean milk.
(5) Raw material mixing: respectively weighing 20 g of maltitol, 20 g of sorbitol, 20 g of erythritol, 30 g of xylitol, 20 g of lactitol, 0.1 g of monoglyceride, 0.2 g of modified soybean lecithin, 0.2 g of citric acid fatty glyceride, 0.1 g of pectin, 0.1 g of carrageenan, 0.1 g of Arabic gum and 0.2 g of xanthan gum, and then carrying out dry mixing and uniform mixing to obtain mixed dry auxiliary materials; and (3) slowly adding the mixed dry auxiliary materials into 600 g of the hot whole soybean milk prepared in the step (4), adding purified water to make up the balance to 1000 g of the total amount, fully stirring for 30 minutes until the mixed dry auxiliary materials are completely dissolved and uniformly mixed to obtain the soybean ice cream raw material liquid.
(6) Sterilizing: boiling the soybean ice cream raw material liquid prepared in the step (5), starting from boiling, timing, continuously boiling for 10 minutes for sterilization, and generating fragrance after interaction of materials; cooling to 65 deg.C to obtain sterilized soybean ice cream stock solution.
(7) Homogenizing: and (3) homogenizing the sterilized soybean ice cream raw material liquid prepared in the step (6) in a homogenizer at a second-stage homogenization temperature of 65 ℃, under a first-stage homogenization pressure of 25MPa and under a second-stage homogenization pressure of 3MPa to obtain the homogenized soybean ice cream raw material liquid.
(8) Aging: and (4) cooling the homogenized soybean ice cream raw material liquid prepared in the step (7) in a cooling device at 4 ℃, and ageing for 6 hours to obtain the aged soybean ice cream raw material liquid.
(9) Freezing and hardening:
firstly, soft soybean ice cream preparation: and adding the aged soybean ice cream raw material liquid into an ice cream machine with a puffing function, starting a refrigeration program, completing stirring, puffing and congealing, pouring out according to the appearance requirement when pouring-out conditions are met, and pouring out at the outlet with the temperature kept at minus 2 ℃ to obtain the soft soybean ice cream.
② hard soybean ice cream production: and adding the aged soybean ice cream raw material liquid into an ice cream machine, and freezing for 20 minutes at the temperature of-4 ℃. After freezing, filling the frozen soybean ice cream into a packaging container, quickly putting the packaging container into the packaging container, hardening the packaging container for 12 hours at the temperature below minus 25 ℃ to obtain the hard soybean ice cream, and storing, transporting and selling the hard soybean ice cream at the temperature of minus 18 ℃.
Example 2:
the invention provides a soybean ice cream and a preparation method thereof, wherein the soybean ice cream is prepared from the following raw materials in percentage by mass: 40% of soybean whole milk, 1% of isomaltulose, 1% of maltitol, 1% of sorbitol, 1% of erythritol, 3% of xylitol, 1% of lactitol, 2% of mogroside, 0.01% of sucrose fatty acid ester, 0.01% of diglycerol fatty acid ester, 0.01% of modified soybean phospholipid, 0.01% of citric acid fatty glyceride, 0.01% of lactic acid fatty glyceride, 0.01% of sodium starch octenylsuccinate, 0.01% of agar, 0.01% of sodium carboxymethylcellulose, 0.01% of potassium alginate, 0.01% of pectin, 0.01% of carrageenan, 0.01% of Arabic gum, 0.01% of xanthan gum, 0.01% of locust bean gum, 0.01% of guar gum, 0.01% of gellan gum and the balance of purified water.
The preparation method of the soybean ice cream comprises the following steps: (1) soaking beans, (2) accelerating germination, (3) hot steam treatment, (4) hot grinding, (5) raw material mixing, (6) sterilizing, (7) homogenizing, (8) aging, and (9) freezing and hardening.
The specific operation steps are as follows:
(1) soaking the beans: selecting 100g of season non-transgenic dry soybean with complete, full and mildew-free particles, removing impurities, washing with clear water, draining, and soaking the soybean in 200 g of 58 ℃ hot water for 20 minutes. After the soaking in hot water, the soybeans are washed with clear water for 1 time, and then 250 g of purified water is added to the soybeans to soak the soybeans, and the soaking is carried out in two stages. The first stage soaking temperature is 15 ℃, and the soaking time is 9 hours; the second stage soaking temperature is 30 ℃, and the soaking time is 3 hours; 225 g of reconstituted soybean is obtained.
(2) Accelerating germination: draining the rehydrated soybeans soaked in the step (1), placing the rehydrated soybeans at a germination accelerating temperature of 30 ℃, accelerating germination at an accelerating germination air humidity of 100%, keeping warm and accelerating germination for 16 hours under the conditions of light shielding and aerobic germination accelerating, accelerating germination, washing the rehydrated soybeans 1 time with purified water at 30 ℃, washing the rehydrated soybeans once with purified water at 30 ℃ after the heat preservation and accelerating germination are finished, and obtaining 225 g of the germinated soybeans.
(3) Hot steam treatment: the sprouted soybean obtained in the step (2) is subjected to the germination acceleration with the density of 100g/dm2The resulting soybean was spread on a stainless steel gauze and subjected to heat steam treatment at 100 ℃ for 5 minutes to obtain heat-steam-treated soybeans.
(4) Hot grinding: the heat-steam-treated soybeans obtained in the step (3) were quickly added to 450 g of 95 ℃ hot water, and heat-ground for 4 minutes while maintaining the temperature at 95 ℃ to obtain 650 g of whole soybean milk.
(5) Raw material mixing: respectively weighing 10 g of isomaltulose, 10 g of maltitol, 10 g of sorbitol, 10 g of erythritol, 30 g of xylitol, 10 g of lactitol, 20 g of mogroside, 0.1 g of sucrose fatty acid ester, 0.1 g of diglycerol fatty acid ester, 0.1 g of modified soybean phospholipid, 0.1 g of citric acid fatty glyceride, 0.1 g of lactic acid fatty glyceride, 0.1 g of sodium starch octenylsuccinate, 0.1 g of agar, 0.1 g of sodium carboxymethylcellulose, 0.1 g of potassium alginate, 0.1 g of pectin, 0.1 g of carrageenan, 0.1 g of Arabic gum, 0.1 g of xanthan gum, 0.1 g of locust bean gum, 0.1 g of guar gum and 0.1 g of gellan gum, then carrying out dry mixing, and uniformly mixing to obtain mixed dry auxiliary materials; and (3) slowly adding the mixed dry auxiliary materials into 400 g of the hot whole soybean milk prepared in the step (4), adding purified water to make up the balance to 1000 g of the total amount, fully stirring for 20 minutes until the mixed dry auxiliary materials are completely dissolved and uniformly mixed to obtain the soybean ice cream raw material liquid.
(6) Sterilizing: boiling the soybean ice cream raw material liquid prepared in the step (5), starting from boiling, timing, continuously boiling for 15 minutes, sterilizing, and generating fragrance after interaction of materials; cooling to 70 deg.C to obtain sterilized soybean ice cream stock solution.
(7) Homogenizing: and (3) homogenizing the sterilized soybean ice cream raw material liquid prepared in the step (6) in a homogenizer at a second-stage homogenization temperature of 70 ℃, under a first-stage homogenization pressure of 25MPa and under a second-stage homogenization pressure of 3MPa to obtain the homogenized soybean ice cream raw material liquid.
(8) Aging: and (4) cooling the homogenized soybean ice cream raw material liquid prepared in the step (7) in a cooling device at 5 ℃, and ageing for 5 hours to obtain the aged soybean ice cream raw material liquid.
(9) Freezing and hardening:
firstly, soft soybean ice cream preparation: and adding the aged soybean ice cream raw material liquid into an ice cream machine with a puffing function, starting a refrigeration program, completing stirring, puffing and congealing, pouring out according to the appearance requirement when pouring-out conditions are met, and pouring out at the outlet temperature of-3 ℃ to obtain the soft soybean ice cream.
② hard soybean ice cream production: and adding the aged soybean ice cream raw material liquid into an ice cream machine, and freezing for 15 minutes at the temperature of-4 ℃. After freezing, filling the frozen soybean ice cream into a packaging container, quickly putting the packaging container into the packaging container, hardening the packaging container for 12 hours at the temperature below minus 25 ℃ to obtain the hard soybean ice cream, and storing, transporting and selling the hard soybean ice cream at the temperature of minus 18 ℃.
Example 3:
the invention provides a soybean ice cream and a preparation method thereof, which is characterized by being prepared from the following raw materials in percentage by mass: 50% of soybean whole milk, 1% of isomaltulose, 1% of maltitol, 1% of sorbitol, 1% of erythritol, 1% of xylitol, 1% of lactitol, 1% of mogroside, 1% of white granulated sugar, 0.06% of sucrose fatty acid ester, 0.03% of diglycerol fatty acid ester, 0.06% of modified soybean phospholipid, 0.06% of citric acid fatty glyceride, 0.06% of lactic acid fatty glyceride, 0.03% of sodium starch octenyl succinate, 0.02% of agar, 0.02% of sodium carboxymethylcellulose, 0.02% of potassium alginate, 0.04% of pectin, 0.04% of carrageenan, 0.04% of acacia gum, 0.04% of xanthan gum, 0.02% of locust bean gum, 0.04% of guar gum, 0.02% of gellan gum, and the balance of purified water.
The preparation method of the soybean ice cream comprises the following steps: (1) soaking beans, (2) accelerating germination, (3) hot steam treatment, (4) hot grinding, (5) raw material mixing, (6) sterilizing, (7) homogenizing, (8) aging, and (9) freezing and hardening.
The specific operation steps are as follows:
(1) soaking the beans: selecting 100g of season non-transgenic dry soybean with complete, full and mildew-free particles, removing impurities, washing with clear water, draining, and soaking the soybean with 300 g of 58 ℃ hot water for 20 minutes. After the soaking in hot water, the soybeans were washed with clear water for 1 time, and then 300 g of purified water was added to the soybeans to soak the soybeans, which were carried out in two stages. The first stage soaking temperature is 18 ℃, and the soaking time is 11 hours; the second stage soaking temperature is 30 ℃, and the soaking time is 2 hours; 230 g of reconstituted soybeans are obtained.
(2) Accelerating germination: draining the moisture of the rehydrated soybeans soaked in the step (1), placing the rehydrated soybeans at a germination accelerating temperature of 29 ℃ and an accelerating air humidity of 95%, carrying out heat preservation and accelerating germination for 15 hours under the conditions of light protection and aerobic accelerating germination, carrying out accelerating germination, washing the rehydrated soybeans for 1 time with purified water at 29 ℃, and washing the rehydrated soybeans once with purified water at 29 ℃ after the heat preservation and accelerating germination are finished to obtain 229 g of the germinated soybeans.
(3) Hot steam treatment: the sprouted soybean obtained in the step (2) is subjected to the germination acceleration, and the density of the sprouted soybean is 75g/dm2The resulting soybean was spread on a stainless steel gauze and subjected to heat steam treatment at 100 ℃ for 3 minutes to obtain heat-steam-treated soybeans.
(4) Hot grinding: the heat-steam-treated soybeans obtained in the step (3) were quickly added to 460 g of purified water at 98 ℃ and hot-milled for 2.5 minutes while maintaining the temperature at 98 ℃ to obtain 670 g of whole soybean milk.
(5) Raw material mixing: 10 g of isomaltulose, 10 g of maltitol, 10 g of sorbitol, 10 g of erythritol, 10 g of xylitol, 10 g of lactitol, 10 g of mogroside, 10 g of white granulated sugar, 0.6 g of sucrose fatty acid ester, 0.3 g of diglycerol fatty acid ester, 0.6 g of modified soybean lecithin, 0.6 g of citric acid fatty glyceride, 0.6 g of lactic acid fatty glyceride, 0.3 g of starch sodium octenylsuccinate, 0.2 g of agar, 0.2 g of sodium carboxymethylcellulose, 0.2 g of potassium alginate, 0.4 g of pectin, 0.4 g of carrageenan, 0.4 g of acacia gum, 0.4 g of xanthan gum, 0.2 g of locust bean gum, 0.4 g of guar gum and 0.2 g of gellan gum are respectively weighed, dry-mixed and uniformly mixed to obtain mixed dry auxiliary materials; and (3) slowly adding the mixed dry auxiliary materials into 500 g of the hot whole soybean milk prepared in the step (4), adding purified water to make up the balance to 1000 g of the total amount, fully stirring for 25 minutes until the mixed dry auxiliary materials are completely dissolved and uniformly mixed to obtain the soybean ice cream raw material liquid.
(6) Sterilizing: boiling the soybean ice cream raw material liquid prepared in the step (5), starting from boiling, timing, continuously boiling for 12 minutes for sterilization, and generating fragrance after interaction of materials; cooling to 67 deg.C to obtain sterilized soybean ice cream stock solution.
(7) Homogenizing: and (3) homogenizing the sterilized soybean ice cream raw material liquid prepared in the step (6) in a homogenizer at a second-stage homogenization temperature of 67 ℃, under a first-stage homogenization pressure of 25MPa and under a second-stage homogenization pressure of 3MPa to obtain the homogenized soybean ice cream raw material liquid.
(8) Aging: and (4) cooling the homogenized soybean ice cream raw material liquid prepared in the step (7) in a cooling device at 4 ℃, and ageing for 4 hours to obtain the aged soybean ice cream raw material liquid.
(9) Freezing and hardening:
firstly, soft soybean ice cream preparation: and adding the aged soybean ice cream raw material liquid into an ice cream machine with a puffing function, starting a refrigeration program, completing stirring, puffing and congealing, pouring out according to the appearance requirement when pouring-out conditions are met, and pouring out at the outlet with the temperature kept at minus 2 ℃ to obtain the soft soybean ice cream.
② hard soybean ice cream production: and adding the aged soybean ice cream raw material liquid into an ice cream machine, and freezing for 20 minutes at the temperature of-4 ℃. After freezing, filling the frozen soybean ice cream into a packaging container, quickly putting the packaging container into the packaging container, hardening the packaging container for 12 hours at the temperature below minus 25 ℃ to obtain the hard soybean ice cream, and storing, transporting and selling the hard soybean ice cream at the temperature of minus 18 ℃.
Example 4:
the invention provides a soybean ice cream and a preparation method thereof, wherein the soybean ice cream is prepared from the following raw materials in percentage by mass: 60% of soybean whole milk, 1% of maltitol, 1% of sorbitol, 1% of erythritol, 2% of xylitol, 3.5% of white granulated sugar, 0.05% of modified soybean lecithin, 0.05% of citric acid fatty glyceride, 0.03% of lactic acid fatty glyceride, 0.03% of pectin, 0.02% of carrageenan, 0.02% of xanthan gum and the balance of purified water.
The preparation method of the soybean ice cream comprises the following steps: (1) soaking beans, (2) accelerating germination, (3) hot steam treatment, (4) hot grinding, (5) raw material mixing, (6) sterilizing, (7) homogenizing, (8) aging, and (9) freezing and hardening.
The specific operation steps are as follows:
(1) soaking the beans: selecting 100g of season non-transgenic dry soybean with complete, full and mildew-free particles, removing impurities, washing with clear water, draining, and soaking the soybean with 250 g of hot water at 55 ℃ for 20 minutes. After the soaking in hot water, the soybeans were washed with clear water for 1 time, and then 300 g of purified water was added to the soybeans to soak the soybeans, which were carried out in two stages. The first stage soaking temperature is 13 ℃, and the soaking time is 12 hours; the second stage soaking temperature is 33 ℃, and the soaking time is 3 hours; 228 g of rehydrated soybean is obtained.
(2) Accelerating germination: draining the moisture of the rehydrated soybeans soaked in the step (1), placing the rehydrated soybeans at a germination accelerating temperature of 27 ℃ and an accelerating air humidity of 98%, carrying out heat preservation and accelerating germination for 9 hours under the conditions of light protection and aerobic accelerating germination, carrying out accelerating germination, washing the rehydrated soybeans 1 time with purified water at 27 ℃, washing the rehydrated soybeans once with purified water at 27 ℃ after the heat preservation and accelerating germination are finished, and obtaining 228 g of the germinated soybeans.
(3) Hot steam treatment: the sprouted soybean obtained in the step (2) is subjected to germination acceleration with the density of 80g/dm2Is laid on a stainless steel gauze and subjected to a heat steam treatment at 100 ℃ for 2.5 minutes to obtain a heat steam treatmentAnd (4) soybeans.
(4) Hot grinding: the heat-steam-treated soybeans obtained in the step (3) were quickly added to 850 g of 99 ℃ hot water and hot-milled for 1.5 minutes while maintaining the temperature at 99 ℃ to obtain 1042 g of whole soybean milk.
(5) Raw material mixing: respectively weighing 10 g of maltitol, 10 g of sorbitol, 10 g of erythritol, 20 g of xylitol, 35 g of white granulated sugar, 0.5 g of modified soybean lecithin, 0.5 g of citric acid fatty glyceride, 0.3 g of lactic acid fatty glyceride, 0.3 g of pectin, 0.2 g of carrageenan and 0.3 g of xanthan gum, and then carrying out dry mixing, and uniformly mixing to obtain a mixed dry auxiliary material; and (3) slowly adding the mixed dry auxiliary materials into 600 g of the hot whole soybean milk prepared in the step (4), adding purified water to make up the balance to 1000 g of the total amount according to the formula, fully stirring for 28 minutes until the mixed dry auxiliary materials are completely dissolved and uniformly mixed to obtain the soybean ice cream raw material liquid.
(6) Sterilizing: boiling the soybean ice cream raw material liquid prepared in the step (5), starting from boiling, timing, continuously boiling for 10 minutes for sterilization, and generating fragrance after interaction of materials; cooling to 65 deg.C to obtain sterilized soybean ice cream stock solution.
(7) Homogenizing: and (3) homogenizing the sterilized soybean ice cream raw material liquid prepared in the step (6) in a homogenizer at a second-stage homogenization temperature of 65 ℃, under a first-stage homogenization pressure of 25MPa and under a second-stage homogenization pressure of 3MPa to obtain the homogenized soybean ice cream raw material liquid.
(8) Aging: and (4) cooling the homogenized soybean ice cream raw material liquid prepared in the step (7) in a cooling device at 4 ℃, and ageing for 6 hours to obtain the aged soybean ice cream raw material liquid.
(9) Freezing and hardening:
firstly, soft soybean ice cream preparation: and adding the aged soybean ice cream raw material liquid into an ice cream machine with a puffing function, starting a refrigeration program, completing stirring, puffing and congealing, pouring out according to the appearance requirement when pouring-out conditions are met, and pouring out at the outlet with the temperature kept at minus 2 ℃ to obtain the soft soybean ice cream.
② hard soybean ice cream production: and adding the aged soybean ice cream raw material liquid into an ice cream machine, and freezing for 20 minutes at the temperature of-4 ℃. After freezing, filling the frozen soybean ice cream into a packaging container, quickly putting the packaging container into the packaging container, hardening the packaging container for 12 hours at the temperature below minus 25 ℃ to obtain the hard soybean ice cream, and storing, transporting and selling the hard soybean ice cream at the temperature of minus 18 ℃.
Example 5:
the invention provides a soybean ice cream and a preparation method thereof, wherein the soybean ice cream is prepared from the following raw materials in percentage by mass: 50% of soybean whole milk, 2% of maltitol, 2% of sorbitol, 2% of xylitol, 0.05% of modified soybean lecithin, 0.05% of citric acid fatty glyceride, 0.03% of lactic acid fatty glyceride, 0.02% of pectin, 0.02% of carrageenan, 0.03% of xanthan gum and the balance of purified water.
The preparation method of the soybean ice cream comprises the following steps: (1) soaking beans, (2) accelerating germination, (3) hot steam treatment, (4) hot grinding, (5) raw material mixing, (6) sterilizing, (7) homogenizing, (8) aging, and (9) freezing and hardening.
The specific operation steps are as follows:
(1) soaking the beans: selecting 100g of season non-transgenic dry soybean with complete, full and mildew-free particles, removing impurities, washing with clear water, draining, and soaking the soybean with 250 g of hot water at 55 ℃ for 20 minutes. After the soaking in hot water, the soybeans were washed with clear water for 1 time, and then 300 g of purified water was added to the soybeans to soak the soybeans, which were carried out in two stages. The first stage soaking temperature is 13 ℃, and the soaking time is 12 hours; the second stage soaking temperature is 33 ℃, and the soaking time is 3 hours; 228 g of rehydrated soybean is obtained.
(2) Accelerating germination: draining the moisture of the rehydrated soybeans soaked in the step (1), placing the rehydrated soybeans at a germination accelerating temperature of 27 ℃ and an accelerating air humidity of 96%, carrying out heat preservation and accelerating germination for 18 hours under the conditions of light protection and aerobic accelerating germination, carrying out accelerating germination, washing the rehydrated soybeans for 1 time with purified water of 27 ℃, washing the rehydrated soybeans once with purified water of 27 ℃ after the heat preservation and accelerating germination are finished, and obtaining 227 g of the germinated soybeans.
(3) Hot steam treatment: the pregerminated soybeans obtained in the step (2) are treatedThe density of the pregerminated soybean is 85g/dm2The resulting soybean was spread on a stainless steel gauze and subjected to heat steam treatment at 100 ℃ for 3 minutes to obtain heat-steam-treated soybeans.
(4) Hot grinding: the heat-steam-treated soybeans obtained in the step (3) were quickly added to 500 g of 99 ℃ hot water and hot-ground for 1.5 minutes while maintaining the temperature at 99 ℃ to obtain 708 g of whole soybean milk.
(5) Raw material mixing: 20 g of maltitol, 20 g of sorbitol, 20 g of xylitol, 0.5 g of modified soybean lecithin, 0.5 g of citric acid fatty glyceride, 0.3 g of lactic acid fatty glyceride, 0.2 g of pectin, 0.2 g of carrageenan and 0.3 g of xanthan gum, and respectively weighing, then carrying out dry mixing and uniformly mixing to obtain mixed dry auxiliary materials; and (3) slowly adding the mixed dry auxiliary materials into 500 g of the hot whole soybean milk prepared in the step (4), adding purified water to make up the balance to 1000 g of the total amount according to the formula, fully stirring for 30 minutes until the mixed dry auxiliary materials are completely dissolved and uniformly mixed to obtain the soybean ice cream raw material liquid.
(6) Sterilizing: boiling the soybean ice cream raw material liquid prepared in the step (5), starting from boiling, timing, continuously boiling for 15 minutes, sterilizing, and generating fragrance after interaction of materials; cooling to 65 deg.C to obtain sterilized soybean ice cream stock solution.
(7) Homogenizing: and (3) homogenizing the sterilized soybean ice cream raw material liquid prepared in the step (6) in a homogenizer at a second-stage homogenization temperature of 65 ℃, under a first-stage homogenization pressure of 25MPa and under a second-stage homogenization pressure of 3MPa to obtain the homogenized soybean ice cream raw material liquid.
(8) Aging: and (4) cooling the homogenized soybean ice cream raw material liquid prepared in the step (7) in a cooling device at 4 ℃, and ageing for 5 hours to obtain the aged soybean ice cream raw material liquid.
(9) Freezing and hardening:
firstly, soft soybean ice cream preparation: and adding the aged soybean ice cream raw material liquid into an ice cream machine with a puffing function, starting a refrigeration program, completing stirring, puffing and congealing, pouring out according to the appearance requirement when pouring-out conditions are met, and pouring out at the outlet temperature of-3 ℃ to obtain the soft soybean ice cream.
② hard soybean ice cream production: and adding the aged soybean ice cream raw material liquid into an ice cream machine, and freezing for 20 minutes at the temperature of-4 ℃. After freezing, filling the frozen soybean ice cream into a packaging container, quickly putting the packaging container into the packaging container, hardening the packaging container for 12 hours at the temperature below minus 25 ℃ to obtain the hard soybean ice cream, and storing, transporting and selling the hard soybean ice cream at the temperature of minus 18 ℃.
Comparative example 1:
the pregermination time in the step (2) in the example 1 is changed from 20 hours to 40 hours, and the rest of the formula, the preparation method, the steps and other process conditions and parameters are the same as those in the example 1.
Comparative example 2:
the hot steam treatment time in step (3) of example 2 was changed from 5 minutes to 20 minutes, and the rest of the formulation, preparation method, process conditions and parameters were the same as those of example 2.
Comparative example 3:
the temperature of the hot water in the step (4) in the example 3 is changed from 98 ℃ to 68 ℃, and the rest of the process conditions and parameters such as the formula, the preparation method, the steps and the like are the same as those in the example 3.
Comparative example 4:
the raw material composition of example 4 except for maltitol 1%, sorbitol 1%, erythritol 1%, xylitol 2%, and white sugar 3.5% was subjected to the same processing conditions and parameters as those of example 4, including the preparation method, steps, and the like.
Comparative example 5:
the process conditions and parameters of the formulation, preparation method, steps and the like except that 0.05% of fatty glyceride, 0.03% of lactic acid fatty glyceride, 0.02% of pectin, 0.02% of carrageenan and 0.03% of xanthan gum in the raw material composition in example 5 are the same as those in example 5.
Sensory evaluation example:
the soybean ice cream prepared in examples 1 to 5 and the comparative soybean ice cream prepared in comparative examples 1 to 5 were subjected to sensory evaluation according to the sensory evaluation table, specifically as follows:
selecting 10 trained evaluators (5 men and 5 women) without special preference to constitute a sensory evaluation group, and performing sensory evaluation on the soybean ice cream, wherein sensory evaluation criteria are shown in table 1, and evaluation indexes comprise color, smell, flavor, taste and tissue state. The evaluator scored the indexes according to the sensory evaluation table, and the average value of the scores is shown in table 2.
TABLE 1 sensory evaluation Table
TABLE 2 sensory evaluation results
| Soybean ice cream | Color and luster | Smell(s) | Flavor and taste | Tissue state | Sensory evaluation score |
| Example 1 | 9.6 | 18.8 | 24.6 | 34.9 | 87.9 |
| Example 2 | 9.6 | 17.8 | 26.4 | 35.1 | 88.9 |
| Example 3 | 9.5 | 17.9 | 27.3 | 36.4 | 91.1 |
| Example 4 | 9.5 | 17.3 | 25.1 | 33.2 | 85.1 |
| Example 5 | 9.6 | 17.7 | 25.7 | 32.4 | 85.4 |
| Comparative example 1 | 9.5 | 12.6 | 19.4 | 29.1 | 70.6 |
| Comparative example 2 | 8.0 | 12.4 | 19.2 | 24.7 | 61.4 |
| Comparative example 3 | 9.5 | 14.2 | 14.1 | 32.8 | 70.6 |
| Comparative example 4 | 9.4 | 17.0 | 10.8 | 32.5 | 69.7 |
| Comparative example 5 | 9.5 | 17.1 | 22.6 | 17.6 | 66.8 |
As can be seen from the sensory evaluation results, that is, table 2, in comparative example 1, the germination accelerating time in step (2) in example 1 is changed from 20 hours to 40 hours, which results in excessive germination accelerating, certain changes in the nutritional ingredients and structure of the raw materials, more organic acids, high acidity, influence on the taste and flavor of the product, and finally results in lower comprehensive sensory evaluation score. In comparative example 2, the hot steam treatment time in step (3) in example 2 was changed from 5 minutes to 20 minutes, which caused excessive high temperature heating of the raw materials, directly affected the color of the product, lost the original bean flavor of soybeans and generated stuffy taste due to too long steam treatment time, and also changed the processing properties of the soy protein, which also affected the stability of the soy ice cream product. In comparative example 3, the temperature of the purified water in step (4) in example 3 was changed from 98 ℃ to 68 ℃, and due to insufficient hot milling temperature, the activity of the lipoxygenase could not be effectively reduced, the beany flavor was strong, and the comprehensive sensory evaluation was affected. Comparative example 4 the raw material composition of example 4 was removed of the sweeteners such as maltitol, sorbitol, erythritol, xylitol and white sugar, and the loss of sweetness resulted in inconsistent taste of the product and poor comprehensive evaluation. Comparative example 5 the raw material composition of example 5 was modified to remove fatty glyceride, lactic acid fatty glyceride, pectin, carrageenan, and xanthan gum, and the product lacking the emulsifier and the thickener had poor stability of the texture structure, ice crystals, deformation and collapse to some extent, and poor texture and taste.
Therefore, the formula components, the process conditions, the process parameters and the like obtained by a large number of experimental screens and repeated sensory evaluation are key data for obtaining the soybean ice cream.
In addition to the above embodiments, the present invention also includes other embodiments within the range of the process parameters, and any modifications made without departing from the spirit and principle of the present invention are equivalent or equivalent substitutions, and thus the technical solutions formed are still within the scope of the present invention.
Claims (10)
1. The soybean ice cream is characterized by being prepared from the following raw materials in percentage by mass: 40-60% of soybean whole soybean milk, 2-11% of functional oligosaccharide, 0-4% of white granulated sugar, 0.05-0.3% of emulsifier, 0.05-0.3% of thickener and the balance of purified water;
the preparation method of the soybean ice cream comprises the following operation steps: (1) soaking beans, (2) accelerating germination, (3) performing hot steam treatment, (4) hot grinding, (5) mixing raw materials, (6) sterilizing, (7) homogenizing, (8) aging, and (9) freezing and hardening; the method is characterized by comprising the following operation steps: (1) soaking beans, (2) accelerating germination, (3) performing hot steam treatment, (4) hot grinding, and (5) mixing raw materials;
the specific operation steps are as follows:
(1) soaking the beans: selecting season non-transgenic dry soybean with complete, full and mildew-free particles, removing impurities, washing with clear water, draining, and soaking soybean in 55-58 deg.C hot water for 15-20 min; the amount of hot water is proper to completely immerse the soybeans, after the soybeans are soaked in the hot water, the soybeans are washed for 1 time by clear water, then purified water with the mass 2.5-4 times that of the dried soybeans is added to soak the soybeans, the soaking is carried out in two sections, the first section is at the soaking temperature of 10-20 ℃, the soaking time is 9-14 hours, the second section is at the soaking temperature of 25-38 ℃, and the soaking time is 2-5 hours, so that the rehydrated soybeans are obtained;
(2) accelerating germination: draining the moisture of the rehydrated soybeans soaked in the step (1), placing the rehydrated soybeans at a germination accelerating temperature of 25-37 ℃ and a germination accelerating air humidity of 95-100%, carrying out heat preservation and germination accelerating for 8-20 hours under the conditions of light shielding and aerobic germination accelerating, carrying out germination accelerating, washing the rehydrated soybeans 1-2 times with purified water at 25-37 ℃, and washing the rehydrated soybeans once with purified water at 25-37 ℃ after the heat preservation and germination accelerating are finished to obtain the germinated soybeans;
(3) hot steam treatment: the sprouted soybean obtained in the step (2) is subjected to the germination acceleration with the density of 50-100g/dm2Spreading the soybean powder on a stainless steel gauze, and carrying out heat steam treatment at 100 ℃ for 2-5 minutes to obtain heat steam treated soybeans;
(4) hot grinding: quickly adding the heat steam treated soybeans obtained in the step (3) into hot water with the temperature of 95-100 ℃, wherein the mass of the hot water is 2-4 times of that of the sprouted soybeans before the heat steam treatment in the step (3), and carrying out hot grinding for 1-4 minutes at the temperature of 95-100 ℃ to obtain soybean whole soybean milk;
(5) raw material mixing: respectively weighing the functional oligosaccharide, the white granulated sugar, the emulsifier and the thickener according to the formula, and then carrying out dry mixing and uniform mixing to obtain mixed dry auxiliary materials; slowly adding the mixed dry auxiliary materials into the hot whole soybean milk prepared in the step (4) according to a formula, adding purified water to make up the balance according to the formula, and fully stirring for 20-30 minutes until the mixed dry auxiliary materials are completely dissolved and uniformly mixed to obtain a soybean ice cream raw material liquid;
(6) sterilizing: boiling the soybean ice cream raw material liquid prepared in the step (5), starting from boiling, timing, continuously boiling for 9-15 minutes, sterilizing, and generating fragrance after interaction of materials; cooling to 65-70 deg.C to obtain sterilized soybean ice cream raw material solution;
(7) homogenizing: homogenizing the sterilized soybean ice cream raw material liquid prepared in the step (6) in a homogenizer at 65-70 ℃ under 25MPa and 3MPa to obtain a homogenized soybean ice cream raw material liquid;
(8) aging: cooling the homogenized soybean ice cream raw material liquid prepared in the step (7) in a cooling device at the temperature of 4-6 ℃, and aging for 4-6 hours to obtain an aged soybean ice cream raw material liquid;
(9) freezing and hardening: firstly, soft soybean ice cream preparation: adding the aged soybean ice cream raw material liquid into an ice cream machine with a puffing function, starting a refrigeration program, completing stirring, puffing and congealing, pouring out according to the appearance requirement when pouring-out conditions are met, and pouring-out the soybean ice cream raw material liquid to keep the outlet temperature at minus 3 ℃ to minus 2 ℃ to obtain soft soybean ice cream; ② hard soybean ice cream production: adding the aged soybean ice cream raw material liquid into an ice cream machine, freezing for 15-20 minutes at the temperature of-4 ℃ to 2 ℃, filling the frozen soybean ice cream raw material liquid into a packaging container, quickly curing for 10-12 hours at the temperature below-25 ℃ to obtain the hard soybean ice cream, and storing, transporting and selling the hard soybean ice cream at-18 ℃.
2. The soybean ice cream of claim 1, wherein the soybeans used for processing are season-neutral non-transgenic soybeans.
3. The soy ice cream of claim 1, wherein the soy ice cream is processed from whole soybeans without discarding any portion of the soybeans.
4. The soybean ice cream and the preparation method thereof according to claim 1, wherein the functional oligosaccharide comprises one or more of isomaltulose, maltitol, sorbitol, erythritol, xylitol, lactitol and mogroside;
preferably, the functional oligosaccharide comprises one or more of maltitol, sorbitol, erythritol, xylitol and lactitol.
5. The soybean ice cream and the preparation method thereof as claimed in claim 1, wherein the emulsifier comprises one or more of sucrose fatty acid ester, mono-diglycerol fatty acid ester, modified soybean phospholipid, citric acid fatty acid glyceride, lactic acid fatty acid glyceride and sodium starch octenyl succinate;
preferably, the emulsifier comprises one or more of monoglyceride and diglyceride fatty acid ester, modified soybean phospholipid, citric acid fatty acid glyceride and lactic acid fatty acid glyceride.
6. The soybean ice cream and the preparation method thereof as claimed in claim 1, wherein the thickener comprises one or more of agar, sodium carboxymethylcellulose, potassium alginate, pectin, carrageenan, acacia, xanthan gum, locust bean gum, guar gum and gellan gum;
preferably, the thickener comprises one or more of sodium carboxymethylcellulose, potassium alginate, pectin, carrageenan, acacia, xanthan gum, locust bean gum and guar gum.
7. The soy ice cream and process for its preparation according to claim 1, characterized in that in the pregermination step, the pregermination temperature is between 25 and 37 ℃, preferably between 25 and 33 ℃, more preferably between 26 and 29 ℃; the pregermination time is 8 to 20 hours, preferably 12 to 16 hours, more preferably 13 to 15 hours.
8. The soybean ice cream and the method for producing the same according to claim 1, wherein in the step of heat-steaming, the temperature of heat-steaming is 100 ℃ and the time of heat-steaming is 2 to 5 minutes, preferably 3 to 4 minutes; the spreading density of the pregerminated soybean is 50-100g/dm2Preferably 65-80g/dm2。
9. The soybean ice cream and the method for preparing the same according to claim 1, wherein in the hot-milling step, hot water of 95-100 ℃ is used for hot-milling, and the mass of the hot water of 95-100 ℃ is 2-4 times that of the sprouted soybeans before the hot steam treatment in step (3); the hot milling time is 1 to 4 minutes, preferably 2 to 3 minutes.
10. The soybean ice cream and the preparation method thereof according to claim 1, wherein the combination of germination acceleration, hot steam treatment and hot milling is adopted, and the three are related in front and back.
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