CN114747650A - Chickpea protein ice cream and preparation method thereof - Google Patents
Chickpea protein ice cream and preparation method thereof Download PDFInfo
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- CN114747650A CN114747650A CN202210457696.5A CN202210457696A CN114747650A CN 114747650 A CN114747650 A CN 114747650A CN 202210457696 A CN202210457696 A CN 202210457696A CN 114747650 A CN114747650 A CN 114747650A
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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
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Abstract
The invention relates to the technical field of food processing, in particular to chickpea protein ice cream and a preparation method thereof. The raw material of the chickpea protein ice cream comprises chickpea protein powder. The chickpea protein ice cream provided by the invention is soft and light yellowish white, has a good taste, and is a plant-based ice cream which is rich in chickpea protein, free of animal fat, lactose and trans fat, good in tissue state and low in melting rate and is customized for vegetarians and people paying attention to healthy diet.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to chickpea protein ice cream and a preparation method thereof.
Background
Compared with milk ice cream, the plant ice cream has less calorie content, is suitable for lactose intolerant consumers, and enables the consumers to enjoy delicious taste in hot summer without crime. Although flavor remains the primary choice for consumers to purchase ice cream, with increasing concerns about health, non-dairy formulations, low sugar, low calorie, low fat, ketogenic friendly, clean labeling, functional ingredients have become an innovative trend in the overall development of ice cream and frozen desserts.
Chickpea protein is an emerging and highly interesting alternative plant-based protein in recent years, and has many natural nutritional and application advantages, which can be called as next-generation plant protein. Chickpeas are rich in 18 amino acids, including 8 essential amino acids that the human body cannot synthesize by itself: lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, valine) and up to 353.1mg/g, approaching the ideal protein content recommended by WHO/FAO (360 mg/g).
Disclosure of Invention
The invention aims to provide a plant-based ice cream based on chickpea protein and a preparation method thereof. The method not only meets the pursuit of people on ice cream without animal fat, lactose and trans-fat, but also enriches the variety of ice cream, expands the market of chickpea products, and provides a new way for developing novel plant-based foods.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a chickpea protein ice cream comprises chickpea protein powder as raw material.
Preferably, in the chickpea protein ice cream, the raw materials further comprise an oil phase and additives, and the additives comprise an emulsifier, a stabilizer and a sweetener.
Preferably, in the chickpea protein ice cream, the oil phase is selected from one or two of palm oil and coconut oil;
and/or the emulsifier is selected from one or more of fatty acid monoglyceride and diglyceride, propylene glycol fatty acid glyceride and sucrose fatty acid ester;
and/or the stabilizer is selected from one or more of xanthan gum, carrageenan and carboxymethyl cellulose;
and/or the sweetener is selected from one or more of white granulated sugar, powdered sugar and syrup.
Preferably, the chickpea protein ice cream comprises the following raw materials in percentage by weight: 1-6% of chickpea protein powder, 7-13% of oil phase, 0.5-2% of fatty acid monoglyceride and diglyceride, 0.5-2% of propylene glycol fatty acid glyceride, 0.1-0.3% of xanthan gum, 0.1-0.3% of carrageenan, 0.1-0.3% of carboxymethyl cellulose, 3-5% of white granulated sugar, 3-5% of sugar cream, 3-5% of syrup and the balance of water. The invention discovers that the product prepared by the formula has a frozen and hardened state similar to that of the commercial plant-based ice cream, and has better mouthfeel.
The invention also provides a preparation method of the chickpea protein ice cream, which comprises the following steps of mixing chickpea protein powder with water to obtain a chickpea protein solution;
subjecting the chickpea protein solution to ultrasonic treatment;
mixing the protein solution of semen Ciceris Arietini after ultrasonic treatment with oil phase and additives, sterilizing, homogenizing under high pressure, aging, coagulating, beating, and hardening.
The invention discovers that the protein size of the chickpea protein can be reduced by ultrasonic treatment, the interaction between the protein and water is enhanced, and the solubility of the protein is increased, so that the content of the soluble protein in the chickpea plant-based ice cream is increased, and the pursuit of consumers for the nutritional value of the plant-based ice cream is met.
Preferably, in the preparation method, the power of the ultrasonic treatment is 250-350W, and the time is 5-20 min. Under the process, the protein solubility of the chickpeas is obviously increased, so that the chickpeas ice cream has better tissue state and lower melting rate.
Preferably, in the above preparation method, the additives include an emulsifier, a stabilizer and a sweetener;
it is further preferred that the first and second liquid crystal compositions,
the oil phase is selected from one or two of palm oil and coconut oil;
and/or the emulsifier is selected from one or more of fatty acid monoglyceride and diglyceride, propylene glycol fatty acid glyceride and sucrose fatty acid ester;
and/or the stabilizer is selected from one or more of xanthan gum, carrageenan and carboxymethyl cellulose;
and/or the sweetener is selected from one or more of white granulated sugar, powdered sugar and syrup.
Preferably, in the above preparation method, the raw materials of the chickpea protein ice cream comprise, by weight: 1 to 6 percent of chickpea protein powder, 7 to 13 percent of oil phase, 0.5 to 2 percent of mono-di-fatty acid glyceride, 0.5 to 2 percent of propylene glycol fatty acid glyceride, 0.1 to 0.3 percent of xanthan gum, 0.1 to 0.3 percent of carrageenan, 0.1 to 0.3 percent of carboxymethyl cellulose, 3 to 5 percent of white granulated sugar, 3 to 5 percent of sugar frost, 3 to 5 percent of syrup and the balance of water.
Preferably, in the above preparation method, the oil phase is melted in a water bath at 40 ℃ before being mixed with the chickpea protein solution and the additive.
Preferably, in the preparation method, the sterilization temperature is 70-90 ℃, and the sterilization time is 15-30 min;
and/or the pressure of the high-pressure homogenization is 150-200 bar;
and/or the aging temperature is 2-6 ℃, and the aging time is 10-16 h.
Preferably, in the preparation method, the time for freezing and beating is 20-30 min, the temperature is-8 to-16 ℃, and the expansion rate is 80-92%;
and/or the hardening temperature is-12 to-24 ℃; the hardening time is 6-12 h.
Based on the scheme, the invention has the following beneficial effects:
the chickpea protein ice cream prepared by the invention is soft and light yellow white, has better mouthfeel, realizes a plant-based ice cream which is rich in chickpea protein, free of animal fat, lactose and trans-fat, good in tissue state and low in melting rate and is customized for vegetarians and healthy diet concerned groups. The method is simple and easy to operate and is suitable for industrial production.
Drawings
FIG. 1 is an optical microscopic view of a chickpea protein ice cream made in accordance with example 1 of the present invention;
FIG. 2 is an optical microscopic view of the chickpea protein ice cream prepared in example 2 of the present invention;
FIG. 3 is an optical microscopic view of the chickpea protein ice cream prepared in example 3 of the present invention;
FIG. 4 is an optical microscopic image of the chickpea protein ice cream prepared in example 4 of the present invention;
FIG. 5 shows the melting rates of the chickpea protein ice cream prepared according to the examples and comparative examples of the present invention, which are examples 1-4 and comparative examples 1-4 in the order from left to right.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the present invention, the specific techniques or conditions not specified in the examples are performed according to the techniques or conditions described in the literature in the art or according to the product specification. The instruments and the like are conventional products which are purchased by normal distributors and are not indicated by manufacturers. The process is conventional unless otherwise specified, and the starting materials are commercially available from the open literature. The chickpea protein powder is from Shaanxi Senyuan biotechnology limited, the sugar frost is from Jiangxi Qiaosao food limited, the syrup is from Angel Yeast GmbH, and the essence is from Qihuadun essence and spice limited.
Example 1
The embodiment provides a chickpea protein ice cream which comprises the following raw material formula:
1% of chickpea protein powder, 8% of coconut oil, 2% of mono-di-fatty acid glyceride, 2% of propylene glycol fatty acid glyceride, 0.1% of xanthan gum, 0.1% of carrageenan, 0.1% of carboxymethyl cellulose, 4% of white granulated sugar, 5% of sugar cream, 5% of syrup, 0.2% of essence and the balance of water.
The preparation method comprises the following steps:
(1) mixing chickpea protein powder with water to obtain a chickpea protein solution, and then carrying out ultrasonic treatment for 20min at 300W;
(2) melting coconut oil in water bath at 40 deg.C, mixing with semen Ciceris Arietini protein solution, fatty acid monoglyceride and diglyceride, propylene glycol fatty acid glyceride, xanthan gum, carrageenan, carboxymethyl cellulose, white sugar, sugar frost, and syrup, heating at 80 deg.C, stirring, and sterilizing for 20min to obtain mixed liquid;
(3) adding 0.2% essence into the mixed material liquid, homogenizing under high pressure at 170bar, and aging at-4 deg.C for 12 hr to obtain plant-based ice cream material liquid;
(4) pouring the plant-based ice cream liquid into the ice cream for freezing and beating for 25min, and then hardening for 6h at the temperature of 18 ℃ below zero to obtain the chickpea protein ice cream.
Example 2
The embodiment provides chickpea protein ice cream which comprises the following raw material formula:
2% of chickpea protein powder, 8% of coconut oil, 2% of mono-di-fatty acid glyceride, 2% of propylene glycol fatty acid glyceride, 0.1% of xanthan gum, 0.1% of carrageenan, 0.1% of carboxymethyl cellulose, 4% of white granulated sugar, 5% of sugar frost, 5% of syrup, 0.2% of essence and the balance of water.
The preparation method comprises the following steps:
(1) mixing chickpea protein powder with water to obtain a chickpea protein solution, and then carrying out ultrasonic treatment for 20min at 300W;
(2) melting coconut oil in water bath at 40 deg.C, mixing with semen Ciceris Arietini protein solution, fatty acid monoglyceride and diglyceride, propylene glycol fatty acid glyceride, xanthan gum, carrageenan, carboxymethyl cellulose, white sugar, sugar frost, and syrup, heating at 80 deg.C, stirring, and sterilizing for 20min to obtain mixed liquid;
(3) adding 0.2% of essence into the mixed liquid, homogenizing under 170bar under high pressure, and aging at-4 deg.C for 12 hr to obtain plant-based ice cream liquid;
(4) pouring the plant-based ice cream liquid into the ice cream for freezing and beating for 25min, and then hardening for 6h at the temperature of 18 ℃ below zero to obtain the chickpea protein ice cream.
Example 3
The embodiment provides chickpea protein ice cream which comprises the following raw material formula:
The preparation method comprises the following steps:
(1) mixing chickpea protein powder with water to obtain a chickpea protein solution, and then performing ultrasonic treatment for 20min at 300W;
(2) melting coconut oil in water bath at 40 deg.C, mixing with chickpea protein solution, fatty acid monoglyceride and diglyceride, propylene glycol fatty acid glyceride, xanthan gum, carrageenan, carboxymethyl cellulose, white sugar, sugar frost, and syrup, heating at 80 deg.C, stirring, and sterilizing for 20min to obtain mixed feed liquid;
(3) adding 0.2% essence into the mixed material liquid, homogenizing under high pressure at 170bar, and aging at-4 deg.C for 12 hr to obtain plant-based ice cream material liquid;
(4) pouring the plant-based ice cream liquid into the ice cream for freezing and beating for 25min, and then hardening for 6h at the temperature of 18 ℃ below zero to obtain the chickpea protein ice cream.
Example 4
The embodiment provides a chickpea protein ice cream which comprises the following raw material formula:
4% of chickpea protein powder, 10% of coconut oil, 2% of mono-di-fatty acid glyceride, 2% of propylene glycol fatty acid glyceride, 0.1% of xanthan gum, 0.1% of carrageenan, 0.1% of carboxymethyl cellulose, 4% of white granulated sugar, 5% of sugar cream, 5% of syrup, 0.2% of essence and the balance of water.
The preparation method comprises the following steps:
(1) mixing chickpea protein powder with water to obtain a chickpea protein solution, and then carrying out ultrasonic treatment for 20min at 300W;
(2) melting coconut oil in water bath at 40 deg.C, mixing with semen Ciceris Arietini protein solution, fatty acid monoglyceride and diglyceride, propylene glycol fatty acid glyceride, xanthan gum, carrageenan, carboxymethyl cellulose, white sugar, sugar frost, and syrup, heating at 80 deg.C, stirring, and sterilizing for 20min to obtain mixed liquid;
(3) adding 0.2% essence into the mixed material liquid, homogenizing under high pressure at 170bar, and aging at-4 deg.C for 12 hr to obtain plant-based ice cream material liquid;
(4) pouring the plant-based ice cream liquid into the ice cream for freezing and beating for 25min, and then hardening for 6h at the temperature of 18 ℃ below zero to obtain the chickpea protein ice cream.
Comparative example 1
This comparative example provides a chickpea protein ice cream with the same raw material formulation as example 1.
The preparation method comprises the following steps:
(1) mixing the chickpea protein powder with water to obtain a chickpea protein solution;
(2) melting coconut oil in water bath at 40 deg.C, mixing with chickpea protein solution, fatty acid monoglyceride and diglyceride, propylene glycol fatty acid glyceride, xanthan gum, carrageenan, carboxymethyl cellulose, white sugar, sugar frost, and syrup, heating at 80 deg.C, stirring, and sterilizing for 20min to obtain mixed feed liquid;
(3) adding 0.2% essence into the mixed material liquid, homogenizing under high pressure at 170bar, and aging at-4 deg.C for 12 hr to obtain plant-based ice cream material liquid;
(4) pouring the plant-based ice cream liquid into the ice cream for freezing and beating for 25min, and then hardening for 6h at the temperature of 18 ℃ below zero to obtain the chickpea protein ice cream.
Comparative example 2
This comparative example provides a chickpea protein ice cream with the same raw material formulation as example 2.
The preparation method is the same as that of comparative example 1.
Comparative example 3
This comparative example provides a chickpea protein ice cream with the same raw material formulation as example 3.
The preparation method is the same as that of comparative example 1.
Comparative example 4
This comparative example provides a chickpea protein ice cream with the same raw material formulation as example 2.
The preparation method is the same as that of comparative example 1.
Test examples
The results of examples 1 to 4 were subjected to sensory evaluation by a total of 10 trained professionals, and the results are shown in tables 1 to 2. The indexes such as color, tissue form, taste and flavor refer to national standard (GB/T31114-2014).
FIGS. 1-4 are optical microscope observations of the chickpea protein ice cream prepared in examples 1-4.
Weighing 30g of ice cream product hardened for more than 48h, placing in a constant temperature incubator at (37 +/-1) DEG C, placing a culture dish at the bottom, timing for 30min, measuring the melting quality of the ice cream falling into the culture dish, and calculating the melting rate of the ice cream. In FIG. 5, the melting rates of the chickpea protein ice creams prepared according to examples 1 to 4 and comparative examples 1 to 4 are shown from left to right. It can be seen that the melting rates of examples 1-4 are significantly lower than those of comparative examples 1-4.
TABLE 1 sensory evaluation criteria
Table 2 examples 1-4 sensory evaluation scores
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. A chickpea protein ice cream is characterized in that the raw material of the chickpea protein ice cream comprises chickpea protein powder.
2. The chickpea protein ice cream according to claim 1, characterized in that the raw material further comprises an oil phase and additives, said additives comprising emulsifiers, stabilizers and sweeteners.
3. The chickpea protein ice cream according to claim 2, wherein the oil phase is selected from one or both of palm oil and coconut oil;
and/or the emulsifier is selected from one or more of fatty acid monoglyceride and diglyceride, propylene glycol fatty acid glyceride and sucrose fatty acid ester;
and/or the stabilizer is selected from one or more of xanthan gum, carrageenan and carboxymethyl cellulose;
and/or the sweetener is selected from one or more of white granulated sugar, powdered sugar and syrup.
4. The chickpea protein ice cream according to claim 1, characterized in that its raw materials comprise, in weight percentages: 1-6% of chickpea protein powder, 7-13% of oil phase, 0.5-2% of fatty acid monoglyceride and diglyceride, 0.5-2% of propylene glycol fatty acid glyceride, 0.1-0.3% of xanthan gum, 0.1-0.3% of carrageenan, 0.1-0.3% of carboxymethyl cellulose, 3-5% of white granulated sugar, 3-5% of sugar cream, 3-5% of syrup and the balance of water.
5. A preparation method of chickpea protein ice cream is characterized by comprising the following steps,
mixing the chickpea protein powder with water to obtain a chickpea protein solution;
subjecting the chickpea protein solution to ultrasonic treatment;
mixing the protein solution of semen Ciceris Arietini after ultrasonic treatment with oil phase and additive, sterilizing, homogenizing under high pressure, aging, freezing, beating, and hardening.
6. The preparation method of chickpea protein ice cream according to claim 5, characterized in that the power of the ultrasonic treatment is 250-350W and the time is 5-20 min.
7. A method of making a chickpea protein ice cream as claimed in claim 5 or 6, characterised in that the additives comprise emulsifiers, stabilisers and sweeteners;
preferably, the first and second liquid crystal materials are,
the oil phase is selected from one or two of palm oil and coconut oil;
and/or the emulsifier is selected from one or more of fatty acid monoglyceride and diglyceride, propylene glycol fatty acid glyceride and sucrose fatty acid ester;
and/or the stabilizer is selected from one or more of xanthan gum, carrageenan and carboxymethyl cellulose;
and/or the sweetener is selected from one or more of white granulated sugar, powdered sugar and syrup.
8. The method of claim 7, wherein the chickpea protein ice cream comprises the following raw materials in percentage by weight: 1 to 6 percent of chickpea protein powder, 7 to 13 percent of oil phase, 0.5 to 2 percent of mono-di-fatty acid glyceride, 0.5 to 2 percent of propylene glycol fatty acid glyceride, 0.1 to 0.3 percent of xanthan gum, 0.1 to 0.3 percent of carrageenan, 0.1 to 0.3 percent of carboxymethyl cellulose, 3 to 5 percent of white granulated sugar, 3 to 5 percent of sugar frost and 3 to 5 percent of syrup.
9. The method for preparing a chickpea protein ice cream according to any one of claims 5 to 8, characterized in that the sterilization temperature is 70 to 90 ℃ and the sterilization time is 15 to 30 min;
and/or the pressure of high-pressure homogenization is 150-200 bar;
and/or the aging temperature is 2-6 ℃, and the aging time is 10-16 h.
10. The method for preparing a chickpea protein ice cream according to any one of claims 5 to 9, characterized in that the time of the frozen whipping is 20 to 30min, the temperature is-8 to-16 ℃, and the overrun is 80 to 92%;
and/or the hardening temperature is-12 to-24 ℃; the hardening time is 6-12 h.
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