CN112715737A - Preparation method of low-fat low-sugar soybean protein ice cream - Google Patents
Preparation method of low-fat low-sugar soybean protein ice cream Download PDFInfo
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- CN112715737A CN112715737A CN202110109954.6A CN202110109954A CN112715737A CN 112715737 A CN112715737 A CN 112715737A CN 202110109954 A CN202110109954 A CN 202110109954A CN 112715737 A CN112715737 A CN 112715737A
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- fat
- ice cream
- low
- parts
- soybean protein
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Classifications
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- 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
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- A—HUMAN NECESSITIES
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- 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
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- 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
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- 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
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Landscapes
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
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- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to the technical field of food development, and particularly relates to a preparation method of low-fat low-sugar soybean protein ice cream containing probiotic microcapsules. Firstly, adopting an SPH/XG particle fat substitute to replace fat; meanwhile, the method of enzymolysis of the soybean protein isolate is adopted, so that the taste of the beans is improved, and the nutrition of the ice cream is improved; the probiotics and the prebiotics microcapsules are used for treatment, so that the cell survival rate is improved, the health of the food is enhanced, and the mouthfeel of the food is not influenced; the natural emulsibility, foamability and stability of the fibroin powder are utilized, and the fibroin powder is added into the fresh milk ice cream process through optimized proportion, so that the expansion rate of the ice cream product can be greatly improved, and the addition amount of fat is further reduced.
Description
Technical Field
The invention belongs to the technical field of food development, and particularly relates to a preparation method of low-fat low-sugar soybean protein ice cream containing probiotic microcapsules.
Background
The ice cream as a frozen dairy product has the characteristics of rich nutrition, delicate taste, aromatic flavor, easy digestion and the like. However, as a high-sugar, high-fat and high-energy food, the health food increases the risk of diseases such as obesity, hypertension, diabetes, heart disease and the like, and is not good for the health of consumers. At present, the dietary structure of modern people tends to develop towards low-sugar low-fat healthy diet, and in order to meet the requirements of consumers, the development of health-care type and compound ice cream is urgently needed, and the food containing low-fat and low-sugar products is eaten to control the calorie intake and reduce the risks of diseases related to obesity.
Commercial ice cream typically contains 10-12% fat, or even 12-16% fat in premium ice cream. Accordingly, much research has been devoted to developing fat substitutes for ice cream formulations, and another potential method of reducing the fat content of foods is to use complex fat substitutes. Despite the rapid growth of the low fat product market, the food industry is still faced with the problem of loss of quality of low fat products. As an important plant protein resource, soybeans have high yield and low price, and have high protein content (about 40 percent) and rich amino acid composition, so the soybean protein is widely applied to the field of food processing. The enzymatic reaction has the advantages of mild conditions, strong specificity, few side industries and the like, the SPI is hydrolyzed by adopting an enzymatic method, the functional characteristics of the SPI are improved by increasing intramolecular or intermolecular crosslinking or connecting special functional groups, and the ice cream based on the soybean protein represents another opportunity of adding the soybean protein besides the soybean milk and the bean curd.
Probiotics are natural gut flora supplements that are administered in the form of living organisms, while prebiotics are a source of energy and growth stimulants for such beneficial organisms. Maintaining the viability and activity of probiotics is an integral part of its definition and concept, and therefore various ideas have been proposed to make them survive until reaching the intestinal tract, where microencapsulation technology has attracted the most attention, by which process no emulsion preparation is required for microencapsulation, and in contrast to spray-drying or freeze-drying processes, no extreme temperatures need to be applied during this process. Since the process is usually carried out under ambient conditions and no organic solvents are used throughout the process, cell survival is higher than with common microencapsulation methods.
The peptide element is powder obtained by taking natural silkworm silk as a base material through extraction and ultralow temperature freeze drying processes, contains rich glycine, serine, tyrosine and alanine, and has good nutritional value and physiological effect. The silk peptide with the molecular weight of 1000-5000 kDa has excellent moisture retention, dispersibility and dissolubility, and has good foamability, foam-holding capacity and aroma retention when being used in ice cream.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide a preparation method of low-fat low-sugar soybean protein ice cream containing probiotics, so as to improve the processing technology of the ice cream, improve the defects of high fat and high sugar of the ice cream and improve the nutrition and the taste of the ice cream. The invention uses the frontier technology to break through and innovate, not only reduces the fat content and the sugar content of the product, but also enables the soybean protein to be better applied, and simultaneously improves the taste and the nutritional value of the ice cream.
The technical scheme adopted by the invention for realizing the purpose is as follows:
a preparation method of low-fat and low-sugar soybean protein ice cream comprises the following steps:
(1) performing enzymolysis on the soybean protein isolate by using alkaline protease;
(2) adding xanthan gum into the enzymolysis liquid in the step (1), adding water, and carrying out water bath incubation; shearing to obtain the SPH/XG microparticle fat substitute;
(3) inoculating probiotics, incubating, centrifuging and washing for later use; dispersing prebiotics in sterile water, mixing with probiotic bacteria, and mixing with sodium alginate solution;
(4) carrying out microcapsule treatment on the mixed solution obtained in the step (3) by using a spraying technology to obtain a microcapsule containing a probiotic-prebiotic mixture;
(5) mixing the solution according to the weight ratio of 20-30 parts of the SPH/XG microparticle fat substitute, 8-10 parts of skimmed milk powder, 6-10 parts of cream, 0.4-0.6 part of silk peptide powder, 0.03-0.05 part of stevioside, 48-55 parts of water, 0.3-0.5 part of sodium alginate, 3.0-5.0 parts of coconut oil and 1.0-2.0 parts of the content of the probiotic-prebiotic mixture microcapsule in the step (4) under an aseptic condition;
(6) sterilizing; homogenizing; cooling; aging; and (5) freezing.
The probiotics in the step (3) are lactobacillus plantarum; the prebiotics are resistant starch; the ratio of the sodium alginate to the prebiotics to the probiotics is as follows: 45-55mg of 50mg: 108-10 9 CFU。
The step (4) is to utilize wet electrospray to atomize the polymer feed solution into fine droplets; the specific process comprises the following steps: electrically spraying CaCl on the mixed solution prepared in the step 32In solution; the microcapsules were then filtered off, washed and immersed in chitosan.
Firstly, replacing fat with an SPH/XG particle fat substitute; meanwhile, the method of enzymolysis of the soybean protein isolate is adopted, so that the taste of the beans is improved, and the nutrition of the ice cream is improved; the probiotics and the prebiotics microcapsules are used for treatment, so that the cell survival rate is improved, the health of the food is enhanced, and the mouthfeel of the food is not influenced; the natural emulsibility, foamability and stability of the silk peptide powder are utilized, the silk peptide powder is added into the fresh milk ice cream process through optimized proportion, the expansion rate of an ice cream product can be greatly improved, so that the addition amount of fat is reduced, and the ice cream added with the silk peptide powder is fine and smooth in texture, uniform in bubble size, good in stability and excellent in taste and sensory properties.
The invention has the beneficial effects that:
(1) the SPH/XG particulate fat substitute prepared by the invention can replace 50% of fat in ice cream, greatly reduces the fat content in the ice cream, and has the appearance, taste and texture similar to full-fat ice cream. Thus SPH/XG by enzymatic hydrolysis and thermal shear treatment is a good choice as a fat substitute in typical ice cream production.
(2) The spraying technology is a new technology for microencapsulating food ingredients, and is used for directly mixing live probiotics and high molecular weight prebiotics (namely long-chain inulin or resistant starch) into double-layer calcium alginate/chitosan microcapsules. This technique successfully creates complex microstructures from high viscosity feed solutions. By incorporating the microcapsules into a real food system (i.e., ice cream), the prebiotic-containing microcapsules effectively increase cell survival. Such multi-component microcapsules can be used as synbiotic ingredients in functional food formulations. They can enhance the health promoting effect of food without affecting its organoleptic properties, and greatly improve the nutritional value of ice cream. In addition, electrohydrodynamic processing offers the possibility of forming micron-sized spherical capsules loaded with high concentrations of probiotics and prebiotics.
(3) The silk peptide element is powder obtained by taking natural silkworm silk as a base material through extraction and ultralow temperature freeze drying processes, contains rich glycine, serine, tyrosine and alanine, and has good nutritional value and physiological effect. The silk peptide with the molecular weight of 1000-5000 kDa has excellent moisture retention, dispersibility and solubility, and has good foamability, foam-holding capacity and aroma retention when being used in ice cream. The natural emulsibility, foamability and stability of the silk peptide powder are utilized, the silk peptide powder is added into the fresh milk ice cream process through optimized proportion, the expansion rate of an ice cream product can be greatly improved, so that the addition amount of fat is reduced, and the ice cream added with the silk peptide powder is fine and smooth in texture, uniform in bubble size, good in stability and excellent in taste and sensory properties.
(4) The stevioside is a natural sweetener with high sweetness and low calorie extracted from stevia rebaudiana which is a herb of Compositae, the sweetness of the stevioside sweetener is 200-350 times that of cane sugar, but the calorie is only 1/300 of cane sugar and has multiple physiological functions, and the stevioside serving as a safe, natural and reliable sweetener not only greatly reduces the sugar content of the ice cream, but also reduces the calorie brought by the high sweetness of the ice cream.
Detailed Description
The technical solution of the present invention is further explained and illustrated by the following specific examples.
Example 1
A preparation method of low-fat and low-sugar soybean protein ice cream comprises the following steps:
(1) enzymatic Soy Protein Isolate (SPI) treatment: hydrolyzed Soy Protein (SPH) with a degree of hydrolysis of 1% was prepared by hydrolyzing 16% (w/v) SPI with a commercially available alkaline protease, 2.4L, in deionized water at pH 8.0 and 5.5 ℃ for a period of time.
(2) And (3) thermal shearing treatment: incorporating Xanthan Gum (XG) into the soy protein hydrolysate obtained in step 1 at a ratio of 100: 0 (w/w) and then adjusting to 10% (w/w) of the SPH/XG mixed solution, and adding deionized water. The SPH/XG mixing system was stirred and incubated in a water bath at 90 ℃ for 20 min, resulting in complete denaturation of the protein and swelling of the XG. SPH/XG particulate fat replacers were obtained by high speed shearing at 8000 rpm on an IKA-T25 homogenizer at room temperature (about 25 ℃).
(3) Prebiotics and probiotics binding: lactobacillus plantarum was inoculated into MRS broth and incubated at 37 ℃ for 18 h. The cells were obtained by centrifugation at 6000 Xg at 4 ℃ for 10 min, and the precipitate was thoroughly washed with sterile distilled water. The prebiotic solution was prepared by dispersing the resistant starch (prebiotic) in sterile water (ratio 1: 3) while vigorously stirring for 10 min. Then suspending the probiotic bacteria in the prebiotic solution, and mixing the probiotic bacteria-prebiotic mixture with the sodium alginate solution for 1 h to obtain a composition comprising 10 mg/g sodium alginate and 40 mg/g resistant starch8–109CFU/g live probiotic bacteria.
(4) Preparing microcapsules: the polymer feed solution is electrosprayed using wet electrospray into fine droplets, which are drawn toward a collector. In the first step, the feed solution (from step 3)Prepared mixed solution) was electrosprayed to CaCl2(0.3 mol/L) and chitosan (2 g/L) as a collecting solution. Second, electrospray of feed solution to CaCl2(0.3 mol/L) in the solution; the microcapsules were then filtered off, washed and immersed in chitosan (2 g/L solution to deposit a second layer on the Ca-alginate microcapsules).
(5) Blending raw materials: preparing raw materials according to the weight ratio that the content of the SPH/XG microparticle fat substitute is 20 parts, the content of the skim milk powder is 10 parts, the content of the cream is 10 parts, the adding amount of the silk peptide powder is 0.4 part, the content of stevioside is 0.03 part, the content of water is 55 parts, the content of sodium alginate is 0.5 part, the content of coconut oil is 3.0 parts, and the content of the probiotics-prebiotics mixture microcapsule is 1.0 part.
(6) Mixing and dissolving: mixing SPH/XG microparticle fat substitute, skimmed milk, butter, silk peptide powder, stevioside, water, sodium alginate, and oleum Cocois at a certain ratio in a sterilizing jar at 40 deg.C for sterilizing, stirring, and cooling.
(7) Sterilization and disinfection: the sterilization is carried out in a sterilization jar, and pathogenic bacteria, mould fungi, yeast and the like can be killed by adopting pasteurization conditions of 75 ℃ and heat preservation for 15 min.
(8) Homogenizing at normal temperature and normal pressure: after sterilization, the probiotics-prebiotics mixture microcapsule is added according to the proportion, the material temperature is between 25 ℃ and 30 ℃, and a homogenizer is adopted for homogenization under normal pressure.
(9) And (3) cooling: after homogenizing the mixed raw materials, immediately transferring the mixed raw materials into cooling equipment, and rapidly cooling the mixed raw materials to the aging temperature of 2-4 ℃.
(10) Aging: keeping the mixed raw materials at the low temperature of 2-4 ℃ for 10 h, and performing physical maturation.
(11) Freezing: the mixed raw materials are frozen under forced stirring, so that air is uniformly distributed in the mixed raw materials in a tiny bubble state, and about 20% of water is in a tiny ice crystal state.
Example 2
A preparation method of low-fat and low-sugar soybean protein ice cream comprises the following steps:
(1) enzymatic Soy Protein Isolate (SPI) treatment: hydrolyzed Soy Protein (SPH) with a degree of hydrolysis of 5% was prepared by hydrolyzing 16% (w/v) SPI with a commercially available alkaline protease, 2.4L, in deionized water at pH 8.0 and 5.5 ℃ for a period of time.
(2) And (3) thermal shearing treatment: incorporating Xanthan Gum (XG) into the soy protein hydrolysate obtained in step 1, 96: 4 (w/w), and then adjusting to 10% (w/w) of the SPH/XG mixed solution, adding deionized water. The SPH/XG mixing system was stirred and incubated in a water bath at 90 ℃ for 20 min, resulting in complete denaturation of the protein and swelling of the XG. SPH/XG particulate fat replacers were obtained by high speed shearing at 8000 rpm on an IKA-T25 homogenizer at room temperature (about 25 ℃).
(3) Prebiotics and probiotics binding: lactobacillus plantarum was inoculated into MRS broth and incubated at 37 ℃ for 18 h. The cells were obtained by centrifugation at 6000 Xg at 4 ℃ for 10 min, and the precipitate was thoroughly washed with sterile distilled water. The prebiotic solution was prepared by dispersing the resistant starch (prebiotic) in sterile water (ratio 1: 3) while vigorously stirring for 10 min. Then suspending the probiotic bacteria in the prebiotic solution, and mixing the probiotic bacteria-prebiotic mixture with the sodium alginate solution for 1 h to obtain a composition comprising 10 mg/g sodium alginate and 50 mg/g resistant starch8～109CFU/g live probiotic bacteria.
(4) Preparing microcapsules: the polymer feed solution is electrosprayed using wet electrospray into fine droplets, which are drawn toward a collector. In the first step, the feed solution (the mixed solution prepared in step 3) was electrosprayed onto CaCl2(0.3 mol/L) and chitosan (2 g/L) as a collecting solution. Second, electrospray of feed solution to CaCl2(0.3 mol/L) in the solution; the microcapsules were then filtered off, washed and immersed in chitosan.
(5) Blending raw materials: raw materials are prepared according to the weight proportion that the content of the SPH/XG microparticle fat substitute is 25 parts, the content of the skim milk powder is 9 parts, the content of the cream is 8 parts, the adding amount of the silk peptide powder is 0.5 part, the content of stevioside is 0.04 part, the content of water is 50 parts, the content of sodium alginate is 0.4 part, the content of coconut oil is 4 parts, and the content of the probiotics-prebiotics mixture microcapsule is 1.5 parts.
(6) Mixing and dissolving: mixing SPH/XG microparticle fat substitute, skimmed milk, butter, silk peptide powder, stevioside, water, sodium alginate, and oleum Cocois at a certain ratio in a sterilizing jar at a dissolving temperature of 45 deg.C, and mixing with materials having sterilizing, stirring and cooling functions.
(7) Sterilization and disinfection: the sterilization is carried out in a sterilization jar, and the pasteurization condition of 80 ℃ and 15 min of heat preservation is adopted, so that pathogenic bacteria, mold, yeast and the like can be killed.
(8) Homogenizing at normal temperature and normal pressure: after sterilization, the probiotics-prebiotics mixture microcapsule is added according to the proportion, the material temperature is between 25 ℃ and 30 ℃, and a homogenizer is adopted for homogenization under normal pressure.
(9) And (3) cooling: after homogenizing the mixed raw materials, immediately transferring the mixed raw materials into cooling equipment, and rapidly cooling the mixed raw materials to the aging temperature of 2-4 ℃.
(10) Aging: keeping the mixed raw materials at the low temperature of 2-4 ℃ for 17 h, and performing physical maturation.
(11) Freezing: the mixed raw materials are frozen under forced stirring, so that air is uniformly distributed in the mixed raw materials in a tiny bubble state, and about 30% of water is in a tiny ice crystal state.
Example 3
A preparation method of low-fat and low-sugar soybean protein ice cream comprises the following steps:
(1) enzymatic Soy Protein Isolate (SPI) treatment: hydrolyzed Soy Protein (SPH) with a degree of hydrolysis of 8% was prepared by hydrolyzing 16% (w/v) SPI with a commercially available alkaline protease, 2.4L, in deionized water at pH 8.0 and 5.5 ℃ for a period of time.
(2) And (3) thermal shearing treatment: incorporating Xanthan Gum (XG) into the soy protein hydrolysate obtained in step 1 at a rate of 92: 8 (w/w) and then adjusting to 10% (w/w) of the SPH/XG mixed solution, and adding deionized water. The SPH/XG mixing system was stirred and incubated in a water bath at 90 ℃ for 20 min, resulting in complete denaturation of the protein and swelling of the XG. SPH/XG particulate fat replacers were obtained by high speed shearing at 8000 rpm on an IKA-T25 homogenizer at room temperature (about 25 ℃).
(3) Prebiotics and probiotics binding: lactobacillus plantarum was inoculated into MRS broth and incubated at 37 ℃ for 18 h. Cells were obtained by centrifugation at 6000 Xg and 4 ℃ for 10 min, and the precipitate was washed thoroughly with sterile distilled water. The prebiotic solution was prepared by dispersing the resistant starch (prebiotic) in sterile water (ratio 1: 3) while vigorously stirring for 10 min. Then suspending the probiotic bacteria in the prebiotic solution, and mixing the probiotic bacteria-prebiotic mixture with the sodium alginate solution for 1 h to obtain a mixture containing 10 mg/g sodium alginate and 55 mg/g resistant starch8～109CFU/g live probiotic bacteria.
(4) Preparing microcapsules: the polymer feed solution is electrosprayed using wet electrospray into fine droplets, which are drawn toward a collector. In the first step, the feed solution (the mixed solution prepared in step 3) was electrosprayed onto CaCl2(0.3 mol/L) and chitosan (2 g/L) as a collecting solution. Second, electrospray of feed solution to CaCl2(0.3 mol/L) in the solution; the microcapsules were then filtered off, washed and immersed in chitosan.
(5) Blending raw materials: preparing raw materials according to the weight proportion that the content of the SPH/XG microparticle fat substitute is 30 parts, the content of the skim milk powder is 8 parts, the content of the cream is 6 parts, the adding amount of the silk peptide powder is 0.6 part, the content of stevioside is 0.05 part, the content of water is 48 parts, the content of sodium alginate is 0.5 part, the content of coconut oil is 5 parts, and the content of the probiotics-prebiotics mixture microcapsule is 2 parts.
(6) Mixing and dissolving: mixing SPH/XG microparticle fat substitute, skimmed milk, butter, silk peptide powder, stevioside, water, sodium alginate, and oleum Cocois at a certain ratio in a sterilizing jar at 50 deg.C, and mixing with materials having sterilizing, stirring and cooling functions.
(7) Sterilization and disinfection: the sterilization is carried out in a sterilization jar, and pathogenic bacteria, mould fungi, yeast and the like can be killed by adopting pasteurization conditions of 85 ℃ and heat preservation for 15 min.
(8) Homogenizing at normal temperature and normal pressure: after sterilization, the probiotics-prebiotics mixture microcapsule is added according to the proportion, the material temperature is between 25 ℃ and 30 ℃, and a homogenizer is adopted for homogenization under normal pressure.
(9) And (3) cooling: after homogenizing the mixed raw materials, immediately transferring the mixed raw materials into cooling equipment, and rapidly cooling the mixed raw materials to the aging temperature of 2-4 ℃.
(10) Aging: keeping the mixed raw materials at the low temperature of 2-4 ℃ for 24 h, and performing physical maturation.
(11) Freezing: the mixed raw materials are frozen under forced stirring, so that air is uniformly distributed in the mixed raw materials in a tiny bubble state, and about 40% of water is in a tiny ice crystal state.
Examples of effects of the embodiments
First, the ice creams prepared in examples 1 to 3 were examined for the ice creams prepared in the experimental group with the fat content, viscosity, sliminess, flavor, sweetness, color and appearance, texture and probiotic survival rate as indicators, as shown in table 1.
TABLE 1 determination of the indices of the ice cream prepared in the examples
| Fat content | Sticky material | Greasy feeling | Flavor (I) and flavor (II) | Sweetness level | Color and appearance | Texture structure | Probiotic survival rate | |
| Example 1 | 5% | Poor viscosity, inlet consistency Poor quality and over-soft texture | Easily melt in the mouth | Milk taste is soft and pure | Has relatively light sweetness | Uneven color and soft and crumbling feeling | Tissue irregularity | 90% |
| Example 2 | 4% | Moderate viscosity and sticky consistency in the mouth Is moderate | Good smooth property at entrance | Milk taste is soft and pure | Moderate sweetness | Uniform color and luster and complete shape | No void and no obvious ice Fine and smooth texture | 98% |
| Example 3 | 3% | High viscosity and good viscosity in the mouth Sticking | The smooth performance of the mixture is poor when entering the mouth, difficult to melt | Milk taste is relatively light | Has heavy sweetness | Over-viscous and coagulated | Has obvious holes and larger Ice crystals | 96% |
As can be seen from table 1, example 2 is the best, and ensures good mouthfeel, flavor, texture and appearance of the ice cream and the survival rate of probiotics in the ice cream under the condition of low fat content.
On the basis of example 2, a comparative example was set up:
control group 1: the enzymolysis and the thermal shearing treatment of the soybean protein isolate are omitted, the soybean protein isolate is used instead, and other processing techniques are the same as those in the embodiment 2.
Control group 2: the SPH/XG particulate fat substitute was omitted, cream was used instead, and the other processing procedures were the same as in example 2.
Control group 3: the preparation of the microcapsule is omitted, the prebiotics and the probiotic mixed liquor are used independently, and the other processing techniques are the same as those of the embodiment 2.
Control group 4: the silk peptide powder was omitted and the other processing procedures were the same as in example 2.
Control group 5: stevioside was omitted and sucrose was used instead, and the other processing procedures were the same as in example 2.
TABLE 2
And secondly, determining the fat content in the examples 1-3 and the comparative examples 1 and 2 according to the fat determination method in the national standard GB/T32782-2016 ice cream and frozen sweet food.
Then, the contents of the solid and the protein in the examples 1-3 and the comparative examples 1-5 are determined according to the indexes specified in the national standard GB/T31114-2014 frozen food ice cream, and finally, the content of the total sugar is determined by adopting a conventional basic copper tartrate calibration method.
The criteria are shown in Table 3 and the results for the ice cream made in this application are shown in Table 4.
TABLE 3 Specifications of the national Standard GB/T31114-2014 on the physicochemical indices of Ice cream
Table 4 nutritional analysis results for ice cream prepared in the present application
| Item | Protein/(g/100 g) | Total solids (g/100g) | Total sugar/(g/100 g) | Expansion Rate/(%) |
| Example 1 | 2.5 | 30 | 0.03 | 108% |
| Example 2 | 2.6 | 28 | 0.04 | 123% |
| Example 3 | 3.0 | 26 | 0.05 | 131% |
| Control group 1 | 3.0 | 29 | 0.04 | 120% |
| Control group 2 | 2.4 | 30 | 0.04 | 123% |
| Control group 3 | 3.0 | 29 | 0.04 | 123% |
| Control group 4 | 3.0 | 33 | 0.04 | 90% |
| Control group 5 | 3.0 | 28 | 12.0 | 123% |
Claims (3)
1. A preparation method of low-fat and low-sugar soybean protein ice cream is characterized by comprising the following steps:
(1) performing enzymolysis on the soybean protein isolate by using alkaline protease;
(2) adding xanthan gum into the enzymolysis liquid in the step (1), adding water, and carrying out water bath incubation; shearing to obtain the SPH/XG microparticle fat substitute;
(3) inoculating probiotics, incubating, centrifuging and washing for later use; dispersing prebiotics in sterile water, mixing with probiotic bacteria, and mixing with sodium alginate solution;
(4) carrying out microcapsule treatment on the mixed solution obtained in the step (3) by using a spraying technology to obtain a microcapsule containing a probiotic-prebiotic mixture;
(5) mixing the solution according to the weight ratio of 20-30 parts of the SPH/XG microparticle fat substitute, 8-10 parts of skimmed milk powder, 6-10 parts of cream, 0.4-0.6 part of silk peptide powder, 0.03-0.05 part of stevioside, 48-55 parts of water, 0.3-0.5 part of sodium alginate, 3.0-5.0 parts of coconut oil and 1.0-2.0 parts of the content of the probiotic-prebiotic mixture microcapsule in the step (4) under an aseptic condition;
(6) sterilizing; homogenizing; cooling; aging; and (5) freezing.
2. The method of making a low fat and low sugar soy protein ice cream of claim 1, wherein the probiotic of step (3) is Lactobacillus plantarum; the prebiotics are resistant starch; the ratio of the sodium alginate to the prebiotics to the probiotics is as follows: 45-55mg of 50mg: 108-10 9 CFU。
3. The method of making a low fat and low sugar soy protein ice cream of claim 1, wherein step (4) comprises electrospraying the polymer feed solution into fine droplets using wet electrospray; the specific process comprises the following steps: electrically spraying CaCl on the mixed solution prepared in the step 32In solution; the microcapsules were then filtered off, washed and immersed in chitosan.
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