CN114391598A - Ice cream and preparation method thereof - Google Patents
Ice cream and preparation method thereof Download PDFInfo
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- CN114391598A CN114391598A CN202210125384.4A CN202210125384A CN114391598A CN 114391598 A CN114391598 A CN 114391598A CN 202210125384 A CN202210125384 A CN 202210125384A CN 114391598 A CN114391598 A CN 114391598A
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- protein isolate
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 106
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 81
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 229940001941 soy protein Drugs 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 17
- 150000001875 compounds Chemical class 0.000 claims abstract description 16
- 239000006041 probiotic Substances 0.000 claims abstract description 16
- 235000018291 probiotics Nutrition 0.000 claims abstract description 16
- 239000003381 stabilizer Substances 0.000 claims abstract description 16
- 239000000839 emulsion Substances 0.000 claims abstract description 15
- 235000019202 steviosides Nutrition 0.000 claims abstract description 9
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 8
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 8
- 229940013618 stevioside Drugs 0.000 claims abstract description 8
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims description 45
- 238000003756 stirring Methods 0.000 claims description 43
- 239000000203 mixture Substances 0.000 claims description 30
- DBTMGCOVALSLOR-DEVYUCJPSA-N (2s,3r,4s,5r,6r)-4-[(2s,3r,4s,5r,6r)-3,5-dihydroxy-6-(hydroxymethyl)-4-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-(hydroxymethyl)oxane-2,3,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](CO)O[C@H](O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-DEVYUCJPSA-N 0.000 claims description 20
- 229920001543 Laminarin Polymers 0.000 claims description 20
- 239000005717 Laminarin Substances 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 20
- 239000006185 dispersion Substances 0.000 claims description 18
- 239000000706 filtrate Substances 0.000 claims description 18
- 229940071440 soy protein isolate Drugs 0.000 claims description 18
- 238000004108 freeze drying Methods 0.000 claims description 16
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 238000009832 plasma treatment Methods 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 12
- 238000001694 spray drying Methods 0.000 claims description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 10
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 10
- 241000186604 Lactobacillus reuteri Species 0.000 claims description 10
- 229960004494 calcium gluconate Drugs 0.000 claims description 10
- 235000013927 calcium gluconate Nutrition 0.000 claims description 10
- 239000004227 calcium gluconate Substances 0.000 claims description 10
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical group [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 10
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 10
- 229940001882 lactobacillus reuteri Drugs 0.000 claims description 10
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 239000000230 xanthan gum Substances 0.000 claims description 8
- 229940082509 xanthan gum Drugs 0.000 claims description 8
- 235000010493 xanthan gum Nutrition 0.000 claims description 8
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 7
- 108090000145 Bacillolysin Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000035092 Neutral proteases Human genes 0.000 claims description 7
- 108091005507 Neutral proteases Proteins 0.000 claims description 7
- 239000012159 carrier gas Substances 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 239000002244 precipitate Substances 0.000 claims description 7
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 7
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 claims description 4
- 239000003607 modifier Substances 0.000 claims description 4
- 239000003570 air Substances 0.000 claims description 2
- 229910052786 argon Inorganic materials 0.000 claims description 2
- 230000000415 inactivating effect Effects 0.000 claims description 2
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims 2
- 238000000265 homogenisation Methods 0.000 claims 2
- 235000014121 butter Nutrition 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000000855 fermentation Methods 0.000 claims 1
- 230000004151 fermentation Effects 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 238000002137 ultrasound extraction Methods 0.000 claims 1
- 239000006071 cream Substances 0.000 abstract description 8
- 235000019864 coconut oil Nutrition 0.000 abstract description 7
- 239000003240 coconut oil Substances 0.000 abstract description 7
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 238000005457 optimization Methods 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 20
- 239000007864 aqueous solution Substances 0.000 description 13
- 238000012360 testing method Methods 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- 230000008859 change Effects 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- 230000001804 emulsifying effect Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000005187 foaming Methods 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 230000009849 deactivation Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 230000002209 hydrophobic effect Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- 238000006366 phosphorylation reaction Methods 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- 125000000539 amino acid group Chemical group 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000003223 protective agent Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- -1 polysaccharide compound Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
-
- 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
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/173—Reuteri
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses an ice cream and a preparation method thereof, which is prepared by adopting skimmed milk powder, cream, coconut oil, stevioside, a compound emulsion stabilizer, probiotics, isolated soy protein or modified isolated soy protein and water through homogenizing, aging, coagulating and hardening. The method solves the problem that the application of the soybean protein isolate in the ice cream is influenced due to poor emulsibility and solubility, and effectively improves the quality of the ice cream. According to the invention, through the adjustment of the formula and the optimization of the preparation method, the prepared ice cream has good expansion rate, the hardness of the ice cream is reduced, and the ice cream has good taste.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to ice cream and a preparation method thereof.
Background
Ice cream, as a frozen dairy product, is popular with consumers because of its fine mouthfeel and strong milk flavor, and is especially sought after by young people and children. Meanwhile, with the gradual improvement of the living standard of people, the demands on variety, taste and nutritive value are continuously increased, the taste of the ice cream product is continuously improved, and the variety is continuously enriched.
The Chinese patent of invention (application number: 202011460412.5) discloses an ice cream and a preparation method thereof. The ice cream is prepared from the following raw materials in percentage by mass: 10 to 20 percent of milk powder, 9 to 19 percent of sweetening agent, 3 to 5 percent of cream, 5 to 8 percent of vegetable oil, 0.3 to 0.5 percent of stabilizing agent, 5 to 15 percent of jam, 0.5 to 1.5 percent of white spirit and the balance of water. The ice cream has good melting resistance, no obvious protein particles, and good taste of the product wine and the ice cream. Although the invention patent solves the problem that the ice cream in the prior art is difficult to store due to poor melting resistance, the invention patent still has some defects, such as poor expansion performance, hard texture and influence on mouthfeel of the ice cream prepared by the invention patent.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides an ice cream and a preparation method thereof.
In order to solve the technical problems, the invention adopts the technical scheme that:
the preparation method of the ice cream comprises the following steps: mixing 80-160 parts by weight of water, 0.2-2 parts by weight of stevioside, 1-2 parts by weight of a compound emulsion stabilizer and 5-15 parts by weight of soybean protein isolate or modified soybean protein isolate, and stirring at room temperature and 700rpm of 400-; sequentially adding 15-30 parts by weight of skimmed milk powder, 1-4 parts by weight of cream and 6-14 parts by weight of coconut oil, and continuously stirring for 0.5-2 h; homogenizing at 30-40 deg.C under 15-30MPa, and homogenizing under 3-6 MPa; pasteurizing at 50-70 deg.C for 20-40min, pasteurizing at 80-100 deg.C for 15-50s, and cooling to room temperature; adding 0.5-3 weight parts of probiotics, fermenting at 35-40 deg.C for 3-8h, and cooling to 0-6 deg.C to obtain mixture; aging the mixture at 0-4 deg.C for 6-16 h; then freezing for 10-30min at-25-10 ℃, and finally hardening for 30-60h at-40-20 ℃ to obtain the ice cream.
The compound emulsion stabilizer is a mixture of xanthan gum and sodium stearoyl lactylate according to a mass ratio of (1-2) to (0.5-1).
The probiotics comprise one or more than two of lactobacillus plantarum and lactobacillus reuteri, preferably, the probiotics comprise lactobacillus plantarum and lactobacillus reuteri according to the mass ratio of (1-3): (1-4).
The ice cream made of the existing soy protein isolate has the defects of heavy beany flavor, rough mouthfeel, poor solubility and water absorbability, difficult mouth melting and the like. The invention utilizes combined treatment of cooking and atmospheric plasma, can effectively improve rheological property of flour dough and product quality structure, and enables the product quality to be finer and looser and nutrient components to be absorbed by human bodies more easily. The soybean protein isolate subjected to cooking treatment can change the properties of the soybean protein isolate, enhance the water absorption, further improve the rheological property of the dough, and improve the viscoelasticity of the dough; the hardness of the processed product is reduced, the texture is finer and looser, the nutrient components are easier to be absorbed by the human body, and the elasticity is increased; and meanwhile, the combination degree of the sodium tripolyphosphate can be effectively improved.
The soybean protein isolate is treated by utilizing atmospheric plasma and then is subjected to spray drying, and when the soybean protein isolate is treated, a large amount of hydrophobic amino acid residues existing in the protein structure are exposed, so that hydrophobic interaction among protein molecules is caused, the close degree of protein accumulation is obviously reduced, and the hardening of the protein in the storage process is effectively reduced; in addition, modification of the amino acid side chain groups of many soy proteins after treatment, especially-NH-or-NH2Or the peptide bond is broken, so that the content of the protein carbonyl is greatly increased, the amino group is greatly reduced, the hardening degree is reduced, and the elasticity is improved.
The preparation method of the modified isolated soy protein comprises the following steps:
s1, mixing 20-40 parts by weight of the soybean protein isolate with 1000 parts by weight of water at 300-;
s2, placing the whole soybean protein isolate dispersion liquid at room temperature, carrying out atmospheric pressure plasma treatment at 40-80kV and 80-130Hz for 15-30min, and concentrating to 20-50% of the original volume; freeze drying to obtain pre-treated soybean protein isolate;
s3, mixing 10-20 parts by weight of the pretreated soybean protein isolate with 50-200 parts by weight of water, and stirring at the room temperature and 800rpm for 40-90 min; homogenizing under 20-50MPa for 1-3 times, and spray drying to obtain modified soybean protein isolate.
Preferably, the preparation method of the modified isolated soy protein comprises the following steps:
s1, mixing 20-40 parts by weight of the soybean protein isolate with 1000 parts by weight of water at 300-;
s2, adding 0.5-2 parts by weight of laminarin into the soybean protein isolate dispersion, stirring at the room temperature and the speed of 600-1000rpm for 20-50min, then placing at the room temperature, the voltage of 40-80kV and the frequency of 80-130Hz for atmospheric pressure plasma treatment for 15-30min, and concentrating to 20-50% of the original volume; freeze drying to obtain pre-treated soybean protein isolate;
s3, mixing 10-20 parts by weight of the pretreated soybean protein isolate with 50-200 parts by weight of water, and stirring at the room temperature and 800rpm for 40-90 min; homogenizing under 20-50MPa for 1-3 times, and spray drying to obtain modified soybean protein isolate.
Further, the preparation method of the modified isolated soy protein comprises the following steps:
s1, mixing 20-40 parts by weight of the soybean protein isolate with 1000 parts by weight of water at 300-;
s2, adding 0.5-2 parts by weight of laminarin into the soybean protein isolate dispersion, stirring at the room temperature and the speed of 600-1000rpm for 20-50min, then placing at the room temperature, the voltage of 40-80kV and the frequency of 80-130Hz for atmospheric pressure plasma treatment for 15-30min, and concentrating to 20-50% of the original volume; freeze drying to obtain pre-treated soybean protein isolate;
s3, mixing 10-20 parts by weight of the pretreated soybean protein isolate with 50-200 parts by weight of water, and stirring at the room temperature and 800rpm for 40-90 min; adding 0.2-1 weight part of modifier, and stirring at 40-80 ℃ and 200-600rpm for 40-80 min; homogenizing under 20-50MPa for 1-3 times, and spray drying to obtain modified soybean protein isolate.
The addition of polysaccharide when the soybean protein isolate is subjected to atmospheric plasma treatment has mainly 3 functions: (1) as a color protection protective agent, the color change in the plasma treatment process can be effectively improved, and the color change of the prepared soybean protein isolate in the storage process can be reduced; (2) the added polysaccharide and the isolated soy protein have Maillard reaction, so that the solubility, thermal stability, emulsifying property and foaming property of the isolated soy protein are effectively improved, and the expansion rate of the ice cream is effectively improved; (3) the mouthfeel of the ice cream can be effectively improved.
The preparation method of the laminarin comprises the following steps: uniformly mixing 40-70 parts by weight of kelp powder and 600 parts by weight of 40-70 wt% ethanol aqueous solution, extracting for 30-120min at 40-60 ℃, the ultrasonic power of 300W and the ultrasonic frequency of 20-50kHz, and filtering to retain the filtrate; adding 0.5-2 parts by weight of neutral protease and 400 parts by weight of 150-50-K water into filter residues, uniformly mixing, carrying out enzymolysis for 1-4h at the pH value of 6.5-7.5 and the temperature of 40-55 ℃, inactivating the enzyme for 3-10min at the temperature of 90-120 ℃, centrifuging, washing precipitates with water, adding 400 parts by weight of 5-20 wt% ethanol aqueous solution into the precipitates, uniformly mixing, extracting for 30-120min at the temperature of 40-60 ℃, the ultrasonic power of 100-K and the ultrasonic frequency of 20-50kHz, filtering and retaining filtrate; combining the two filtrates; concentrating to 15-30% of the original volume, and freeze drying to obtain laminarin.
The carrier gas of the atmospheric pressure plasma is any one of nitrogen, air and argon.
According to the invention, the synergistic effect of calcium gluconate and sodium tripolyphosphate is utilized, the sodium tripolyphosphate and the soybean protein isolate perform phosphorylation reaction in an aqueous solution, and the sodium tripolyphosphate is condensed with free hydroxyl of soybean protein isolate molecules in a phosphate radical form, so that the foaming performance of the modified soybean protein isolate is obviously improved, the expansion rate of the ice cream is greatly improved, and the emulsifying performance and the dissolving performance are improved; calcium ions in the calcium gluconate can be complexed with the isolated soy protein, so that the number of sulfydryl in the isolated soy protein is reduced, the aggregation of the isolated soy protein caused by the cross linking of disulfide bonds is reduced, the hardening degree is reduced, a large amount of-SH is converted into-S-S-or-S-Ca-S-, the isolated soy protein is favorably formed into gel, and the gel elasticity and the viscosity of the protein are increased.
The modifier is calcium gluconate and/or sodium tripolyphosphate, and preferably, the modifier is a mixture of the calcium gluconate and the sodium tripolyphosphate according to a mass ratio of (1-5) to (1-3).
The invention has the beneficial effects that: the invention discloses ice cream and a preparation method thereof.A soy protein isolate is subjected to cooking and pretreatment by atmospheric plasma, so that the emulsifying property, the stability and the foaming property of the soy protein isolate are effectively improved, the ice cream has a good expansion rate, and the hardness of the ice cream is reduced; meanwhile, polysaccharide is added to form a high-emulsibility soybean protein isolate and polysaccharide compound, and the compound is added into the ice cream to improve the taste of the ice cream. And finally, the expansion rate of the ice cream is effectively improved by adding the calcium gluconate and the sodium tripolyphosphate, and the hardness of the ice cream is reduced. The invention solves the problem that the application of the soybean protein isolate in the ice cream is influenced due to poor emulsibility and poor dispersing performance, and effectively improves the quality of the ice cream.
Detailed Description
Introduction of some raw materials in this application:
steviol glycosides were purchased from grand university biotech ltd, food grade, cat #: 43164733254.
xanthan gum is purchased from hongyi biotechnology limited of zhejiang, food grade, cat #: 01.
isolated soy protein was purchased from Jiangsu Banaba Biotech limited, food grade, cat #: JSCW 20201125.
Lactobacillus plantarum (Lactobacillus plantarum) is purchased from China agricultural microbial strain preservation management center, and the strain number is as follows: ACCC 03954.
Lactobacillus reuteri (Lactobacillus reuteri) is purchased from China agricultural microorganism culture collection management center, and the strain number is as follows: ACCC03949
Kelp powder is purchased from Qingdao Haixing source biotechnology limited company, the product number: 10.
the neutral protease is purchased from Wuhan Boyue Biotechnology Limited, and the enzyme activity is as follows: 5 ten thousand U/g.
Example 1
The preparation method of the ice cream comprises the following steps: mixing 100 parts by weight of water, 1 part by weight of stevioside, 1.5 parts by weight of compound emulsion stabilizer and 8 parts by weight of soybean protein isolate, and stirring at room temperature and 600rpm for 30 min; sequentially adding 20 parts by weight of skimmed milk powder, 2 parts by weight of cream and 12 parts by weight of coconut oil, and continuously stirring for 1 h; homogenizing at 35 deg.C under 18MPa, and homogenizing under 5 MPa; pasteurizing at 60 deg.C for 30min, pasteurizing at 90 deg.C for 30s, and cooling to room temperature; then adding 1 weight part of probiotics, fermenting for 4 hours at 37 ℃, and cooling to 4 ℃ to obtain a mixture; aging the mixture at 2 ℃ for 10 h; then freezing at-18 deg.C for 20min, and finally hardening at-30 deg.C for 48h to obtain the ice cream.
The compound emulsion stabilizer is a mixture of xanthan gum and sodium stearoyl lactylate according to a mass ratio of 2: 0.5.
The probiotics is a mixture consisting of lactobacillus plantarum and lactobacillus reuteri according to the mass ratio of 1: 2.
Example 2
The preparation method of the ice cream comprises the following steps: mixing 100 parts by weight of water, 1 part by weight of stevioside, 1.5 parts by weight of compound emulsion stabilizer and 8 parts by weight of modified soy protein isolate, and stirring at room temperature and 600rpm for 30 min; sequentially adding 20 parts by weight of skimmed milk powder, 2 parts by weight of cream and 12 parts by weight of coconut oil, and continuously stirring for 1 h; homogenizing at 35 deg.C under 18MPa, and homogenizing under 5 MPa; pasteurizing at 60 deg.C for 30min, pasteurizing at 90 deg.C for 30s, and cooling to room temperature; then adding 1 weight part of probiotics, fermenting for 4 hours at 37 ℃, and cooling to 4 ℃ to obtain a mixture; aging the mixture at 2 ℃ for 10 h; then freezing at-18 deg.C for 20min, and finally hardening at-30 deg.C for 48h to obtain the ice cream.
The compound emulsion stabilizer is a mixture of xanthan gum and sodium stearoyl lactylate according to a mass ratio of 2: 0.5.
The probiotics is a mixture consisting of lactobacillus plantarum and lactobacillus reuteri according to the mass ratio of 1: 2.
The preparation method of the modified isolated soy protein comprises the following steps:
s1, mixing 30 parts by weight of soybean protein isolate with 500 parts by weight of water, stirring at room temperature and 800rpm for 30min, placing in a steam engine with steam temperature of 140 ℃ for processing for 40min, and cooling to room temperature to obtain a soybean protein isolate dispersion liquid;
s2, homogenizing the soybean protein isolate dispersion liquid for 2 times under 30MPa, and spray drying to obtain the modified soybean protein isolate.
Example 3
The preparation method of the ice cream comprises the following steps: mixing 100 parts by weight of water, 1 part by weight of stevioside, 1.5 parts by weight of compound emulsion stabilizer and 8 parts by weight of modified soy protein isolate, and stirring at room temperature and 600rpm for 30 min; sequentially adding 20 parts by weight of skimmed milk powder, 2 parts by weight of cream and 12 parts by weight of coconut oil, and continuously stirring for 1 h; homogenizing at 35 deg.C under 18MPa, and homogenizing under 5 MPa; pasteurizing at 60 deg.C for 30min, pasteurizing at 90 deg.C for 30s, and cooling to room temperature; then adding 1 weight part of probiotics, fermenting for 4 hours at 37 ℃, and cooling to 4 ℃ to obtain a mixture; aging the mixture at 2 ℃ for 10 h; then freezing at-18 deg.C for 20min, and finally hardening at-30 deg.C for 48h to obtain the ice cream.
The compound emulsion stabilizer is a mixture of xanthan gum and sodium stearoyl lactylate according to a mass ratio of 2: 0.5.
The probiotics is a mixture consisting of lactobacillus plantarum and lactobacillus reuteri according to the mass ratio of 1: 2.
The preparation method of the modified isolated soy protein comprises the following steps:
s1, mixing 30 parts by weight of soybean protein isolate with 500 parts by weight of water, stirring at room temperature and 800rpm for 30min, placing in a steam engine with steam temperature of 140 ℃ for treating for 20min, and cooling to room temperature to obtain a soybean protein isolate dispersion;
s2, placing the whole soybean protein isolate dispersion liquid at room temperature, with voltage of 60kV and frequency of 100Hz, carrying out atmospheric plasma treatment for 20min, and concentrating to 30% of the original volume, wherein the atmospheric plasma carrier gas is nitrogen; freeze drying to obtain pre-treated soybean protein isolate;
s3, mixing 15 parts by weight of the pretreated soy protein isolate with 100 parts by weight of water, and stirring at room temperature and 600rpm for 60 min; homogenizing under 30MPa for 2 times, and spray drying to obtain modified soybean protein isolate.
Example 4
The preparation method of the ice cream comprises the following steps: mixing 100 parts by weight of water, 1 part by weight of stevioside, 1.5 parts by weight of compound emulsion stabilizer and 8 parts by weight of modified soy protein isolate, and stirring at room temperature and 600rpm for 30 min; sequentially adding 20 parts by weight of skimmed milk powder, 2 parts by weight of cream and 12 parts by weight of coconut oil, and continuously stirring for 1 h; homogenizing at 35 deg.C under 18MPa, and homogenizing under 5 MPa; pasteurizing at 60 deg.C for 30min, pasteurizing at 90 deg.C for 30s, and cooling to room temperature; then adding 1 weight part of probiotics, fermenting for 4 hours at 37 ℃, and cooling to 4 ℃ to obtain a mixture; aging the mixture at 2 ℃ for 10 h; then freezing at-18 deg.C for 20min, and finally hardening at-30 deg.C for 48h to obtain the ice cream.
The compound emulsion stabilizer is a mixture of xanthan gum and sodium stearoyl lactylate according to a mass ratio of 2: 0.5.
The probiotics is a mixture consisting of lactobacillus plantarum and lactobacillus reuteri according to the mass ratio of 1: 2;
the preparation method of the modified isolated soy protein comprises the following steps:
s1, mixing 30 parts by weight of soybean protein isolate with 500 parts by weight of water, stirring at room temperature and 800rpm for 30min, placing in a steam engine with steam temperature of 140 ℃ for treating for 20min, and cooling to room temperature to obtain a soybean protein isolate dispersion;
s2, adding 1 part by weight of laminarin into the soybean protein isolate dispersion, stirring at room temperature and 800rpm for 30min, then placing at room temperature, with the voltage of 60kV and the frequency of 100Hz, carrying out atmospheric pressure plasma treatment for 20min, concentrating to 30% of the original volume, wherein the atmospheric pressure plasma carrier gas is nitrogen; freeze drying to obtain pre-treated soybean protein isolate;
s3, mixing 15 parts by weight of the pretreated soy protein isolate with 100 parts by weight of water, and stirring at room temperature and 600rpm for 60 min; homogenizing under 30MPa for 2 times, and spray drying to obtain modified soybean protein isolate.
The preparation method of the laminarin comprises the following steps: mixing 50 parts by weight of kelp powder and 500 parts by weight of 50 wt% ethanol aqueous solution uniformly, extracting for 50min at 50 ℃, with ultrasonic power of 200W and ultrasonic frequency of 40kHz, filtering and reserving filtrate; adding 1 weight part of neutral protease and 300 weight parts of water into filter residue, uniformly mixing, carrying out enzymolysis for 2h at the temperature of pH 7 and 48 ℃, carrying out enzyme deactivation for 5min at the temperature of 100 ℃, centrifuging, washing precipitate with water, adding 300 weight parts of 10 wt% ethanol aqueous solution, uniformly mixing, extracting for 60min at the temperature of 50 ℃, the ultrasonic power of 200W and the ultrasonic frequency of 40kHz, and filtering to retain filtrate; combining the two filtrates; concentrating to 20% of the original volume, and freeze drying to obtain laminarin.
Example 5
The preparation method of the ice cream comprises the following steps: mixing 100 parts by weight of water, 1 part by weight of stevioside, 1.5 parts by weight of compound emulsion stabilizer and 8 parts by weight of modified soy protein isolate, and stirring at room temperature and 600rpm for 30 min; sequentially adding 20 parts by weight of skimmed milk powder, 2 parts by weight of cream and 12 parts by weight of coconut oil, and continuously stirring for 1 h; homogenizing at 35 deg.C under 18MPa, and homogenizing under 5 MPa; pasteurizing at 60 deg.C for 30min, pasteurizing at 90 deg.C for 30s, and cooling to room temperature; then adding 1 weight part of probiotics, fermenting for 4 hours at 37 ℃, and cooling to 4 ℃ to obtain a mixture; aging the mixture at 2 ℃ for 10 h; then freezing at-18 deg.C for 20min, and finally hardening at-30 deg.C for 48h to obtain the ice cream.
The compound emulsion stabilizer is a mixture of xanthan gum and sodium stearoyl lactylate according to a mass ratio of 2: 0.5.
The probiotics is a mixture consisting of lactobacillus plantarum and lactobacillus reuteri according to the mass ratio of 1: 2;
the preparation method of the modified isolated soy protein comprises the following steps:
s1, mixing 30 parts by weight of soybean protein isolate with 500 parts by weight of water, stirring at room temperature and 800rpm for 30min, placing in a steam engine with steam temperature of 140 ℃ for treating for 20min, and cooling to room temperature to obtain a soybean protein isolate dispersion;
s2, adding 1 part by weight of laminarin into the soybean protein isolate dispersion, stirring at room temperature and 800rpm for 30min, then placing at room temperature, with the voltage of 60kV and the frequency of 100Hz, carrying out atmospheric pressure plasma treatment for 20min, concentrating to 30% of the original volume, wherein the atmospheric pressure plasma carrier gas is nitrogen; freeze drying to obtain pre-treated soybean protein isolate;
s3, mixing 15 parts by weight of the pretreated soy protein isolate with 100 parts by weight of water, and stirring at room temperature and 600rpm for 60 min; adding 0.5 weight part of calcium gluconate, and stirring at 60 deg.C and 400rpm for 50 min; homogenizing under 30MPa for 2 times, and spray drying to obtain modified soybean protein isolate.
The preparation method of the laminarin comprises the following steps: mixing 50 parts by weight of kelp powder and 500 parts by weight of 50 wt% ethanol aqueous solution uniformly, extracting for 50min at 50 ℃, with ultrasonic power of 200W and ultrasonic frequency of 40kHz, filtering and reserving filtrate; adding 1 weight part of neutral protease and 300 weight parts of water into filter residue, uniformly mixing, carrying out enzymolysis for 2h at the temperature of pH 7 and 48 ℃, carrying out enzyme deactivation for 5min at the temperature of 100 ℃, centrifuging, washing precipitate with water, adding 300 weight parts of 10 wt% ethanol aqueous solution, uniformly mixing, extracting for 60min at the temperature of 50 ℃, the ultrasonic power of 200W and the ultrasonic frequency of 40kHz, and filtering to retain filtrate; combining the two filtrates; concentrating to 20% of the original volume, and freeze drying to obtain laminarin.
Example 6
Substantially the same as in example 5, except that the modified soybean protein isolate was prepared by a method comprising the steps of:
s1, mixing 30 parts by weight of soybean protein isolate with 500 parts by weight of water, stirring at room temperature and 800rpm for 30min, placing in a steam engine with steam temperature of 140 ℃ for treating for 20min, and cooling to room temperature to obtain a soybean protein isolate dispersion;
s2, adding 1 part by weight of laminarin into the soybean protein isolate dispersion, stirring at room temperature and 800rpm for 30min, then placing at room temperature, with the voltage of 60kV and the frequency of 100Hz, carrying out atmospheric pressure plasma treatment for 20min, concentrating to 30% of the original volume, wherein the atmospheric pressure plasma carrier gas is nitrogen; freeze drying to obtain pre-treated soybean protein isolate;
s3, mixing 15 parts by weight of the pretreated soy protein isolate with 100 parts by weight of water, and stirring at room temperature and 600rpm for 60 min; adding 0.5 weight part of sodium tripolyphosphate, and stirring at 60 deg.C and 400rpm for 50 min; homogenizing under 30MPa for 2 times, and spray drying to obtain modified soybean protein isolate.
The preparation method of the laminarin comprises the following steps: mixing 50 parts by weight of kelp powder and 500 parts by weight of 50 wt% ethanol aqueous solution uniformly, extracting for 50min at 50 ℃, with ultrasonic power of 200W and ultrasonic frequency of 40kHz, filtering and reserving filtrate; adding 1 weight part of neutral protease and 300 weight parts of water into filter residue, uniformly mixing, carrying out enzymolysis for 2h at the temperature of pH 7 and 48 ℃, carrying out enzyme deactivation for 5min at the temperature of 100 ℃, centrifuging, washing precipitate with water, adding 300 weight parts of 10 wt% ethanol aqueous solution, uniformly mixing, extracting for 60min at the temperature of 50 ℃, the ultrasonic power of 200W and the ultrasonic frequency of 40kHz, and filtering to retain filtrate; combining the two filtrates; concentrating to 20% of the original volume, and freeze drying to obtain laminarin.
Example 7
Substantially the same as in example 5, except that the modified soybean protein isolate was prepared by a method comprising the steps of:
s1, mixing 30 parts by weight of soybean protein isolate with 500 parts by weight of water, stirring at room temperature and 800rpm for 30min, placing in a steam engine with steam temperature of 140 ℃ for treating for 20min, and cooling to room temperature to obtain a soybean protein isolate dispersion;
s2, adding 1 part by weight of laminarin into the soybean protein isolate dispersion, stirring at room temperature and 800rpm for 30min, then placing at room temperature, with the voltage of 60kV and the frequency of 100Hz, carrying out atmospheric pressure plasma treatment for 20min, concentrating to 30% of the original volume, wherein the atmospheric pressure plasma carrier gas is nitrogen; freeze drying to obtain pre-treated soybean protein isolate;
s3, mixing 15 parts by weight of the pretreated soy protein isolate with 100 parts by weight of water, and stirring at room temperature and 600rpm for 60 min; adding 0.3 weight part of calcium gluconate and 0.2 weight part of sodium tripolyphosphate, and stirring at 60 ℃ and 400rpm for 50 min; homogenizing under 30MPa for 2 times, and spray drying to obtain modified soybean protein isolate.
The preparation method of the laminarin comprises the following steps: mixing 50 parts by weight of kelp powder and 500 parts by weight of 50 wt% ethanol aqueous solution uniformly, extracting for 50min at 50 ℃, with ultrasonic power of 200W and ultrasonic frequency of 40kHz, filtering and reserving filtrate; adding 1 weight part of neutral protease and 300 weight parts of water into filter residue, uniformly mixing, carrying out enzymolysis for 2h at the temperature of pH 7 and 48 ℃, carrying out enzyme deactivation for 5min at the temperature of 100 ℃, centrifuging, washing precipitate with water, adding 300 weight parts of 10 wt% ethanol aqueous solution, uniformly mixing, extracting for 60min at the temperature of 50 ℃, the ultrasonic power of 200W and the ultrasonic frequency of 40kHz, and filtering to retain filtrate; combining the two filtrates; concentrating to 20% of the original volume, and freeze drying to obtain laminarin.
Test example 1
Determination of the hardness of the ice cream: and (3) measuring the texture characteristic curve of the ice cream by pressing down a detection probe of a texture analyzer twice, wherein the sample is the ice cream hardened for 1 week in a refrigerator, and the sample is measured at room temperature after being taken out from the refrigerator. Setting parameters: the descending speed of the probe is 2mm/s before the test, the testing speed is 3mm/s, the return speed of the probe is 5mm/s after the test, the testing distance is 15mm, and the trigger force is 20 multiplied by 10-2N, probe type P/6, and the average value was obtained by repeating the test 3 times for each group of samples, and the results are shown in Table 1.
TABLE 1 Ice cream hardness test results
| Hardness per gram | |
| Example 1 | 3551 |
| Example 2 | 3312 |
| Example 3 | 3103 |
| Example 4 | 3024 |
| Example 5 | 2908 |
| Example 6 | 2861 |
| Example 7 | 2738 |
From the above results, it is clear that the ice cream prepared by the present invention has a small hardness and a good texture. When the soybean protein isolate is treated, the properties of the soybean protein isolate can be changed by adopting the cooking treatment, the water absorption is enhanced, the rheological property of the dough is further improved, and the hardness of the dough is effectively reduced; the hardness of the processed product is reduced, the texture is finer and looser, the nutrient components are easier to be absorbed by human bodies, the elasticity is increased, and the taste is improved. Meanwhile, the soybean protein isolate is treated by cooking treatment and atmospheric plasma, so that a large amount of hydrophobic amino acid residues in the soybean protein isolate are exposed, hydrophobic interaction among protein molecules is caused, the close degree of protein stacking is obviously reduced, and the hardening of the protein in the storage process is effectively reduced. The added polysaccharide and the isolated soy protein have Maillard reaction, so that the solubility, thermal stability, emulsifying property and foaming property of the isolated soy protein are effectively improved, and the hardness of the ice cream is effectively reduced. Example 7 the synergistic effect of calcium gluconate and sodium tripolyphosphate is utilized, the sodium tripolyphosphate and the soybean protein isolate are subjected to phosphorylation reaction in an aqueous solution, and the sodium tripolyphosphate is condensed with free hydroxyl groups of molecules of the soybean protein isolate in a phosphate radical form, so that the emulsifying property and the dissolving property are improved, and the hardness of the ice cream is reduced; calcium ions in the calcium gluconate can be complexed with the isolated soy protein, so that the number of sulfydryl in the isolated soy protein is reduced, the aggregation of the isolated soy protein caused by the cross linking of disulfide bonds is reduced, the hardening degree is reduced, a large amount of-SH is converted into-S-S-or-S-Ca-S-, the isolated soy protein is favorably formed into gel, and the gel elasticity and the viscosity of the protein are increased.
Test example 2
Measurement of the overrun of the ice cream: the mass of a certain volume of the mixture before congealing was respectively weighed, according to the calculation formula, the expansion ratio (%) was (mass of the mixture before congealing-mass of the same volume after congealing)/mass of the same volume after congealing × 100%, each group was tested 3 times on average, and the results are shown in table 2.
TABLE 2 Ice cream overrun test results
| Swelling rate/%) | |
| Example 1 | 72.3 |
| Example 2 | 81.1 |
| Example 3 | 86.3 |
| Example 6 | 93.2 |
From the results of the expansion rate experiments, the ice cream prepared by the invention has very good expansion rate. The soybean protein isolate is steamed and boiled to effectively change the physicochemical property of the soybean protein isolate and improve the water absorption of the soybean protein isolate, so that the rheological property of powder dough is improved, the processed product has more delicate and loose texture and increased expansion rate, and the expansion rate of the ice cream can be greatly improved by modifying with sodium tripolyphosphate because the sodium tripolyphosphate and the soybean protein isolate carry out phosphorylation reaction in aqueous solution, and the sodium tripolyphosphate is condensed with free hydroxyl of the soybean protein isolate molecules in a phosphate radical form, so that the foaming performance of the modified soybean protein isolate is remarkably improved, and the expansion rate of the ice cream is greatly improved.
Test example 3
Sensory evaluation: sensory evaluation tests were performed on the ice cream prepared in the examples. The test consisted of 30 panelists, each scored from the flavor (40 points), odor (20 points), morphology (20 points), and texture (20 points) of ice cream, for a total of 100 points. The sensory evaluation results are shown in Table 4.
TABLE 3 evaluation criteria
TABLE 4 sensory evaluation
| Taste of the product | Smell(s) | Form of the composition | Tissue of | Total score | |
| Example 1 | 25 minutes | 16 minutes | 17 is divided into | 12 points of | 70 minutes |
| Example 2 | 30 minutes | 17 is divided into | 17 is divided into | 15 minutes | 79 minutes |
| Example 3 | 32 points of | 17 is divided into | 18 minutes | 18 minutes | 85 minutes |
| Example 4 | 38 is divided into | 19 minutes | 18 minutes | 18 minutes | 93 minutes |
| Example 7 | 40 minutes | 19 minutes | 19 minutes | 20 minutes | 98 minutes |
The ice cream prepared by the invention is popular with the public and has good mouthfeel. Especially, laminarin is added as a color protection protective agent, so that the color change in the plasma treatment process can be effectively improved, the color change of the prepared soybean protein isolate in the storage process can be reduced, the appearance is good, and the mouthfeel of the ice cream can be improved.
Claims (10)
1. The preparation method of the ice cream is characterized by comprising the following steps: mixing and stirring water, stevioside, a compound emulsion stabilizer, and isolated soy protein or modified isolated soy protein; adding skimmed milk powder, butter and oleum Cocois, and stirring; homogenizing and sterilizing; and adding probiotics for fermentation, cooling, aging, freezing and hardening to obtain the ice cream.
2. A process for the preparation of an ice cream as claimed in claim 1, wherein the process for the preparation of the modified soy protein isolate comprises the steps of:
s1, mixing and stirring the soy protein isolate and water, placing the mixture in steam for treatment, and cooling the mixture to room temperature to obtain a soy protein isolate dispersion liquid;
s2, subjecting the soybean protein isolate dispersion to atmospheric pressure plasma treatment, concentrating, and freeze-drying to obtain a pretreated soybean protein isolate;
s3, mixing and stirring the pretreated soy protein isolate and water; homogenizing, and spray drying to obtain modified soybean protein isolate.
3. The method of claim 2, wherein the step S2 of preparing the modified soy protein isolate further comprises: mixing the soybean protein isolate dispersion liquid and laminarin, stirring, performing plasma treatment at atmospheric pressure, concentrating, and freeze-drying to obtain the pretreated soybean protein isolate.
4. The method of claim 2, wherein the step S3 of preparing the modified soy protein isolate further comprises: mixing the pretreated soybean protein isolate with water and stirring; adding a modifier and stirring; homogenizing, and spray drying to obtain modified soybean protein isolate.
5. The method for preparing ice cream according to claim 1, wherein the compound emulsion stabilizer is a mixture of xanthan gum and sodium stearoyl lactylate; the probiotics comprise one or two of lactobacillus plantarum and lactobacillus reuteri.
6. A method of making an ice cream as claimed in claim 3, wherein laminarin is prepared as follows: uniformly mixing kelp powder and an ethanol water solution, performing ultrasonic extraction, and filtering to retain a filtrate; adding neutral protease into the filter residue for enzymolysis, inactivating enzyme, centrifuging, washing the precipitate with water, adding ethanol water solution, mixing, ultrasonically extracting, filtering, and retaining the filtrate; combining the two filtrates; and (5) freeze-drying to obtain laminarin.
7. A process for the preparation of ice cream as claimed in claim 2 or 3, wherein the carrier gas of the atmospheric plasma is any one of nitrogen, air, argon; the voltage of the atmospheric pressure plasma treatment is 40-80kV, the frequency is 80-130Hz, and the treatment time is 15-30 min.
8. A process for the preparation of an ice cream as claimed in claim 4, wherein the homogenisation pressure is 20-50MPa and the number of homogenisations is 1-3.
9. A process for making ice cream as claimed in claim 4, wherein the modifying agent is calcium gluconate and/or sodium tripolyphosphate.
10. Ice cream, characterised in that it is prepared by a process according to any one of claims 1 to 9.
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