CN117044818A - Preparation method of high-stability plant-based ice cream - Google Patents
Preparation method of high-stability plant-based ice cream Download PDFInfo
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- CN117044818A CN117044818A CN202310811530.3A CN202310811530A CN117044818A CN 117044818 A CN117044818 A CN 117044818A CN 202310811530 A CN202310811530 A CN 202310811530A CN 117044818 A CN117044818 A CN 117044818A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
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- 244000068988 Glycine max Species 0.000 claims abstract description 32
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 32
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
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- 238000007710 freezing Methods 0.000 claims abstract description 13
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- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 239000011259 mixed solution Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 102000004190 Enzymes Human genes 0.000 claims description 14
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- 238000000034 method Methods 0.000 claims description 12
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- 239000003381 stabilizer Substances 0.000 claims description 11
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 10
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- 229930195729 fatty acid Natural products 0.000 claims description 10
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 9
- 239000003995 emulsifying agent Substances 0.000 claims description 8
- 239000000839 emulsion Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000010494 dissociation reaction Methods 0.000 claims description 6
- 230000005593 dissociations Effects 0.000 claims description 6
- -1 fatty acid esters Chemical class 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims description 5
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- 235000004426 flaxseed Nutrition 0.000 claims description 5
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- 238000000265 homogenisation Methods 0.000 claims description 5
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- 238000005406 washing Methods 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
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- 238000003828 vacuum filtration Methods 0.000 claims description 3
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- 239000004365 Protease Substances 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
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- 241001465754 Metazoa Species 0.000 abstract description 2
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- 230000001804 emulsifying effect Effects 0.000 abstract description 2
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- 238000005516 engineering process Methods 0.000 description 2
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- 239000002002 slurry Substances 0.000 description 2
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 210000002784 stomach Anatomy 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
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
Abstract
The invention discloses a preparation method of high-stability plant-based ice cream, and belongs to the technical field of food biology. In order to effectively reduce the fat content of the ice cream and improve the emulsifying property, stability and nutritive value of the ice cream, the invention provides a preparation method of a high-stability plant-based ice cream, which mainly comprises the following steps: (1) Cleaning soybean, grinding one part of the soybean into soybean milk, cleaning one part of the soybean, and crushing the soybean after cleaning the other part of the soybean, and performing biological enzymolysis; (2) Centrifuging the residue to obtain dietary fiber, vacuum filtering, and homogenizing under high pressure; (3) freeze-drying and compounding; (4) homogenizing after sterilization; (5) freezing after refrigeration. The ice cream obtained by the invention is a whole plant product and has the characteristics of low calorie, low fat, high nutrition, high stability and the like. No bitter and astringent taste and bad smell, fine and smooth taste, rich nutrition, no animal raw material, low production cost and good flavor.
Description
Technical Field
The invention belongs to the technical field of food biology, and particularly relates to a preparation method of a high-stability plant-based ice cream.
Background
The traditional ice cream is a frozen food with volume expansion, which is prepared by using drinking water, flavoring, eggs, sweetener, edible oil, dairy products and the like as main raw materials, adding a proper amount of food additives such as stabilizing agents, emulsifying agents, coloring agents, essence and the like, mixing, sterilizing, homogenizing, aging, freezing and the like, and then molding, hardening and the like, and is a high-sugar and high-fat food, the nutrient content of the common cream ice cream is 2.8-3 times that of milk, and the digestibility in human bodies is as high as ninety-five percent and is far higher than the digestibility and the absorption of common meat and oil. The main body of the soybean dietary fiber obtained by the biological dissociation process is rubber component, pectin, acacia, cross gum, watermelon seed gum and the like, and the soluble dietary fiber such as galactomannan, glucan and the like has strong biological activity, and the soybean dietary fiber can be used as dispersing agent, emulsifying agent, stabilizing agent, platelet adhesive and the like by adding the mixture of mono-diglycerol fatty acid ester, propylene glycol fatty acid ester and the mixture of flaxseed gum and tamarind gum in an auxiliary way.
The invention utilizes a biological dissociation method to extract dietary fiber, utilizes an ultrahigh pressure homogenization stabilization process to melt and break glycosidic bonds of insoluble dietary fiber with larger molecular weight, and converts the glycosidic bonds into soluble dietary fiber so as to increase concentration. And insoluble dietary fiber is utilized, and gastrointestinal tract movement is improved by utilizing the insoluble dietary fiber, so that the food retention in the stomach and intestine is reduced, absorption is reduced, defecation is promoted and the like. A novel food which is beneficial to regulating the functions of human bodies and promoting the health of the human bodies is developed, and the urgent demands of people on nutrition, health care, functions and green organic foods at present can be met.
Disclosure of Invention
The invention aims to effectively reduce the fat content of ice cream and improve the emulsifying property, stability and nutritive value of the ice cream, and aims to solve the technical problems.
The preparation method of the invention comprises the following steps:
(1) Selecting full and impurity-free soybeans, soaking overnight, peeling and degerming, grinding a part of soybeans into soybean milk, cleaning and crushing a part of soybean milk, preparing mixed liquor with deionized water, regulating the pH value and the temperature, proportionally adding protease for enzymolysis, wherein the enzyme adding amount is 1.5% of the volume of the mixed liquor, the enzymolysis temperature is 45-55 ℃, the enzymolysis time is 3.0-3.5 h, the enzymolysis pH value is 7.0, inactivating enzyme after a period of time, and centrifugally separating to obtain free oil, emulsion, hydrolysate and residues;
(2) Centrifugally separating the obtained residues to obtain dietary fiber, performing vacuum filtration, adding deionized water for continuous water washing, preparing the dietary fiber and the deionized water into a mixed solution, and performing high-pressure homogenization treatment to obtain the mixed solution;
(3) Lyophilizing the mixed solution to obtain dry powder with high water-solubility dietary fiber content, accurately weighing sweetener 12-24%, dietary fiber dry powder 4-13%, soybean milk 8-32%, vegetable oil 4-10%, emulsion stabilizer system 0.3-0.8%, essence 0.03-0.12%, and water for the rest, and stirring thoroughly until the raw materials and auxiliary materials are dispersed uniformly;
(4) Heating and sterilizing at 95deg.C, stirring raw materials and adjuvants, cooling to 50deg.C, homogenizing for 3 times, homogenizing under 30MPa for the first time, 20MPa for the second time, and 10MPa for the third time to obtain mixed solution;
(5) And (3) placing the mixed solution in a refrigerator at the temperature of 4 ℃ for cold storage for 12-15 hours, and then delivering the mixed material into a congealer for congealing, thus obtaining the soft ice cream with high dietary fiber content.
Further limiting, preparing the soluble dietary fiber in the step (1), wherein an enzyme preparation used in the biological dissociation process is neutral protease, the enzyme adding amount is 1.5% of the volume of the mixed solution, the feed-liquid ratio is 1:6 (w/v), the enzymolysis temperature is 45-55 ℃, the enzymolysis time is 3.0-3.5 h, the enzymolysis pH is 7.0, and after enzymolysis, enzyme deactivation is carried out for 3min at 95 ℃, and centrifugation is carried out for 15min at 20000 rpm;
further limiting, wherein in the ultra-high pressure homogenizing process in the step (2), the pressure of a homogenizing cavity is 90-110 MPa, and the homogenizing times are 3 times, so as to obtain a soybean soluble dietary fiber aqueous solution;
further defined, the mass ratio of the emulsifier system in the step (3) is 0.2-0.4%, and the emulsifier system is a mixture (1:1) of mono-di-glycerin fatty acid ester and propylene glycol fatty acid ester. The mass ratio of the stabilizer system is 0.1-0.5%, which is the mixture (1:1) of flaxseed gum and tamarind gum;
further defined, the freezing process of the soluble dietary fiber aqueous solution in the step (5) comprises the following steps: the freezing environment is sterile freezing, the freezing temperature is-8 to-10 ℃, and the freezing time is 12 hours.
The beneficial effects are that: the ice cream obtained by the invention is a whole plant product and has the characteristics of low heat, low fat, high stability and the like. No bitter and astringent taste and bad smell, fine and smooth taste, rich nutrition, no animal raw materials and low production cost.
Drawings
FIG. 1 is a process diagram of a high stability plant-based ice cream.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The soybean selected by the invention is the dragon cultivated soybean. Specific embodiments of the present invention are described in detail below.
Example 1.
A preparation method for producing high-stability plant-based ice cream by using a biological dissociation technology comprises the following specific steps:
(1) Selecting full and impurity-free soybeans, soaking overnight, peeling and degerming, grinding a part of soybeans into soybean milk, cleaning and crushing a part of soybean milk, preparing mixed liquor with deionized water, regulating the pH value and the temperature, proportionally adding neutral protease, wherein the enzyme adding amount is 1.5% of the volume of the mixed liquor, the feed-liquid ratio is 1:6 (w/v), the enzymolysis temperature is 45 ℃, the enzymolysis time is 3.5h, the enzymolysis pH value is 7.0, inactivating enzyme at 95 ℃ for 3min, centrifuging at 20000rpm for 15min, and centrifugally separating to obtain free oil, emulsion, hydrolysate and residues;
(2) Centrifuging the obtained residue to obtain dietary fiber, filtering under reduced pressure while adding deionized water for continuous water washing, preparing the dietary fiber and deionized water into mixed solution, homogenizing under high pressure to obtain mixed solution, homogenizing under 90MPa for 3 times;
(3) Lyophilizing the mixed solution to obtain dry powder with high water-soluble dietary fiber content, accurately weighing 18% of sweetener, 6% of dietary fiber dry powder, 27% of soybean milk, 5% of vegetable oil, 0.5% of emulsion stabilizer system, 0.09% of essence, 0.3% of emulsifier system, 0.3% of stabilizer system, namely mixture of mono-diglycerol fatty acid ester and propylene glycol fatty acid ester (1:1), and mixture of flaxseed gum and tamarind gum (1:1), and mixing the rest with water, and fully stirring until raw materials and auxiliary materials are uniformly dispersed;
(4) Heating and sterilizing at 95deg.C, stirring raw materials and adjuvants, cooling to 50deg.C, homogenizing for 3 times, homogenizing under 30MPa for the first time, 20MPa for the second time, and 10MPa for the third time to obtain mixed solution;
(5) And (3) refrigerating the mixed solution in a refrigerator at the temperature of 4 ℃ for 12 hours, and then delivering the mixed solution into a congealer for congealing, wherein the congealing environment is aseptic congealing, the congealing temperature is-8 ℃, and the congealing time is 12 hours, so that the soft ice cream with high dietary fiber content is obtained.
Example 2.
A preparation method for producing high-stability plant-based ice cream by using a biological dissociation technology comprises the following specific steps:
(1) Selecting full and impurity-free soybeans, soaking overnight, peeling and degerming, grinding a part of soybeans into soybean milk, cleaning and crushing a part of soybean milk, preparing mixed liquor with deionized water, regulating the pH value and the temperature, proportionally adding neutral protease, wherein the enzyme adding amount is 1.5% of the volume of the mixed liquor, the feed-liquid ratio is 1:6 (w/v), the enzymolysis temperature is 55 ℃, the enzymolysis time is 3.0h, the enzymolysis pH value is 7.0, inactivating enzyme at 95 ℃ for 3min, centrifuging at 20000rpm for 15min, and centrifugally separating to obtain free oil, emulsion, hydrolysate and residues;
(2) Centrifugally separating the obtained residues to obtain dietary fiber, performing vacuum filtration while adding deionized water for continuous water washing, preparing the dietary fiber and the deionized water into a mixed solution, homogenizing under high pressure to obtain the mixed solution, wherein the pressure of a homogenizing cavity is 110MPa, and homogenizing times are 3 times;
(3) Lyophilizing the mixed solution to obtain dry powder with high water-soluble dietary fiber content, accurately weighing sweetener 24%, dietary fiber dry powder 6%, soybean milk 16%, vegetable oil 5%, emulsion stabilizer system 0.6%, essence 0.10%, emulsifier system 0.2% by mass, wherein the mixture is a mixture of mono-diglycerol fatty acid ester and propylene glycol fatty acid ester (1:1), stabilizer system 0.4% by mass, and the mixture is a mixture of flaxseed gum and tamarind gum (1:1), and the balance is water, blending, and stirring thoroughly until the raw materials and auxiliary materials are dispersed uniformly;
(4) Heating and sterilizing at 95deg.C, stirring raw materials and adjuvants, cooling to 50deg.C, homogenizing for 3 times, homogenizing under 30MPa for the first time, 20MPa for the second time, and 10MPa for the third time to obtain mixed solution;
(5) And (3) refrigerating the mixed solution in a refrigerator at the temperature of 4 ℃ for 14 hours, and then delivering the mixed solution into a congealer for congealing, wherein the congealing environment is aseptic congealing, the congealing temperature is-10 ℃, and the congealing time is 12 hours, so that the soft ice cream with high dietary fiber content is obtained.
The following experiment was used to verify the experimental effect: experimental effect was verified as in example 2:
1. the index was determined as follows:
1. determination of expansion Rate (gravimetric method)
100mL of ice cream slurry and the finished product are respectively measured before and after freezing and weighed.
Expansion ratio/% = (M 1 -M 2 )/M 2 ×100％
M 1 Mass (g), M of 100mL ice cream paste 2 -100 mL ice cream mass (g)
2. Determination of viscosity
NDJ-1 viscometer, no. 3 rotor, rotation speed 30r/min, slurry temperature maintained at 25 ℃, and three average values were taken.
2. Analysis of results
1. Expansion ratio
Ice cream overrun (%): 65.2.
2. viscosity of the product
Ice cream viscosity (mpa·s): 257.1.
Claims (5)
1. a preparation method of high-stability plant-based ice cream, which is characterized by comprising the following steps:
(1) Selecting full and impurity-free soybeans, soaking overnight, peeling and degerming, grinding a part of soybeans into soybean milk, cleaning and crushing a part of soybean milk, preparing mixed liquor with deionized water, regulating the pH value and the temperature, proportionally adding protease for enzymolysis, wherein the enzyme adding amount is 1.5% of the volume of the mixed liquor, the enzymolysis temperature is 45-55 ℃, the enzymolysis time is 3.0-3.5 h, the enzymolysis pH value is 7.0, inactivating enzyme after a period of time, and centrifugally separating to obtain free oil, emulsion, hydrolysate and residues;
(2) Centrifugally separating the obtained residues to obtain dietary fiber, performing vacuum filtration, adding deionized water for continuous water washing, preparing the dietary fiber and the deionized water into a mixed solution, and performing high-pressure homogenization treatment to obtain the mixed solution;
(3) Lyophilizing the mixed solution to obtain dry powder with high water-solubility dietary fiber content, accurately weighing sweetener 12-24%, dietary fiber dry powder 4-13%, soybean milk 8-32%, vegetable oil 4-10%, emulsion stabilizer system 0.3-0.8%, essence 0.03-0.12%, and water for the rest, and stirring thoroughly until the raw materials and auxiliary materials are dispersed uniformly;
(4) Heating and sterilizing at 95deg.C, stirring raw materials and adjuvants, cooling to 50deg.C, homogenizing for 3 times, homogenizing under 30MPa for the first time, 20MPa for the second time, and 10MPa for the third time to obtain mixed solution;
(5) And (3) placing the mixed solution in a refrigerator at the temperature of 4 ℃ for cold storage for 12-15 hours, and then delivering the mixed material into a congealer for congealing, thus obtaining the soft ice cream with high dietary fiber content.
2. The preparation method of the soluble dietary fiber according to claim 1, wherein the preparation of the soluble dietary fiber in the step (1) uses neutral protease as an enzyme preparation in the biological dissociation process, the enzyme addition amount is 1.5% of the volume of the mixed solution, the feed-liquid ratio is 1:6 (w/v), the enzymolysis temperature is 45-55 ℃, the enzymolysis time is 3.0-3.5 h, the enzymolysis pH is 7.0, and the enzyme is inactivated at 95 ℃ and centrifuged at 20000rpm for 15min.
3. The preparation method of claim 1, wherein the ultra-high pressure homogenization process of step (2) is carried out under a pressure of 90-110 MPa in a homogenization cavity for 3 times to obtain the soybean soluble dietary fiber aqueous solution.
4. The preparation method according to claim 1, wherein the mass ratio of the emulsifier system in the step (3) is 0.2-0.4%, and the emulsifier system is a mixture (1:1) of mono-diglyceride fatty acid esters and propylene glycol fatty acid esters. The mass ratio of the stabilizer system is 0.1-0.5%, and the stabilizer system is a mixture (1:1) of flaxseed gum and tamarind gum.
5. The method according to claim 1, wherein the freezing process of the aqueous soluble dietary fiber solution in step (5) comprises: the freezing environment is sterile freezing, the freezing temperature is-8 to-10 ℃, and the freezing time is 12 hours.
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| CN202310811530.3A CN117044818A (en) | 2023-07-04 | 2023-07-04 | Preparation method of high-stability plant-based ice cream |
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| CN202310811530.3A CN117044818A (en) | 2023-07-04 | 2023-07-04 | Preparation method of high-stability plant-based ice cream |
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| CN202310811530.3A Pending CN117044818A (en) | 2023-07-04 | 2023-07-04 | Preparation method of high-stability plant-based ice cream |
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