CN117121973A - Plant-based ice cream based on Pickering emulsion and preparation method thereof - Google Patents
Plant-based ice cream based on Pickering emulsion and preparation method thereof Download PDFInfo
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- CN117121973A CN117121973A CN202310987336.0A CN202310987336A CN117121973A CN 117121973 A CN117121973 A CN 117121973A CN 202310987336 A CN202310987336 A CN 202310987336A CN 117121973 A CN117121973 A CN 117121973A
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000001484 Pickering emulsion method Methods 0.000 title description 2
- 241000196324 Embryophyta Species 0.000 claims abstract description 51
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 51
- 239000000839 emulsion Substances 0.000 claims abstract description 46
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 46
- 239000007788 liquid Substances 0.000 claims abstract description 35
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 34
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 28
- 238000010008 shearing Methods 0.000 claims abstract description 24
- 239000002245 particle Substances 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 20
- 239000002131 composite material Substances 0.000 claims abstract description 18
- 230000032683 aging Effects 0.000 claims abstract description 17
- 239000000679 carrageenan Substances 0.000 claims abstract description 17
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 17
- 229920001525 carrageenan Polymers 0.000 claims abstract description 17
- 229940113118 carrageenan Drugs 0.000 claims abstract description 17
- 229940109262 curcumin Drugs 0.000 claims abstract description 17
- 235000012754 curcumin Nutrition 0.000 claims abstract description 17
- 239000004148 curcumin Substances 0.000 claims abstract description 17
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 17
- 239000000230 xanthan gum Substances 0.000 claims abstract description 17
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 17
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 17
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000008367 deionised water Substances 0.000 claims abstract description 10
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 10
- 239000000243 solution Substances 0.000 claims abstract description 10
- 239000011259 mixed solution Substances 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 239000000654 additive Substances 0.000 claims abstract description 7
- 239000000194 fatty acid Substances 0.000 claims description 24
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 22
- 229930195729 fatty acid Natural products 0.000 claims description 22
- 239000003921 oil Substances 0.000 claims description 18
- 235000019198 oils Nutrition 0.000 claims description 18
- 229930006000 Sucrose Natural products 0.000 claims description 16
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims description 16
- 235000021552 granulated sugar Nutrition 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 16
- 239000005720 sucrose Substances 0.000 claims description 16
- -1 sucrose fatty acid esters Chemical class 0.000 claims description 16
- 235000020357 syrup Nutrition 0.000 claims description 16
- 239000006188 syrup Substances 0.000 claims description 16
- 239000003995 emulsifying agent Substances 0.000 claims description 8
- 235000003599 food sweetener Nutrition 0.000 claims description 8
- 125000005456 glyceride group Chemical group 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000003765 sweetening agent Substances 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 6
- 229940001941 soy protein Drugs 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 4
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 239000012460 protein solution Substances 0.000 claims description 2
- 238000002844 melting Methods 0.000 abstract description 8
- 230000008018 melting Effects 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 5
- 230000000052 comparative effect Effects 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 5
- 229940071440 soy protein isolate Drugs 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000013611 frozen food Nutrition 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 238000000879 optical micrograph Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid 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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—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
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a plant-based ice cream preparation method based on Pickering emulsion, which comprises the following steps: mixing the soybean protein isolate solution with carrageenan and xanthan gum, and performing ultrasonic treatment; modifying the ultrasonic-treated soybean protein isolate mixed solution to obtain modified composite soybean protein particles; firstly adding curcumin into an oil phase, then uniformly mixing with composite soybean protein particles, additives and deionized water, shearing, and sterilizing to obtain a feed liquid; homogenizing the obtained feed liquid under high pressure, aging, whipping with congeal, packaging into packaging box, and hardening to obtain plant-based ice cream. The invention also provides plant-based ice cream based on Pickering emulsion. The method of the invention can not only improve the melting resistance of the plant-based ice cream, but also reduce the aging time and hardening time, improve the efficiency and reduce the cost, and the prepared plant-based ice cream has fine taste, melting resistance and is rich in curcumin.
Description
Technical Field
The present invention relates to the field of food processing. More particularly, the invention relates to a plant-based ice cream based on Pickering emulsion and a preparation method thereof.
Background
Ice cream is a complex frozen emulsion that includes proteins, fats, ice crystals, air bubbles, and polysaccharides among others. Ice cream is used as a typical representative of industrialized frozen food, and is favored by consumers because of its fine and cool taste and rich flavor, and the raw materials of the traditional ice cream are mainly cow milk and butter. In recent years, ice cream has been converted from a traditional summer-heat relieving frozen food to a snack food that is rich in raw materials, tastes multiple, pursues healthy, pleasant and high quality lifestyles, and therefore plant-based ice cream products are increasingly emerging. However, plant-based ice cream has problems of rough taste, easy melting and the like, so that the quality of the product is reduced. Thus, freeze-thaw stability is an important problem to be solved by many emulsion foods in order to improve the quality of the product (e.g. ice cream) or to extend the shelf life of the product (e.g. sauce for frozen foods).
Disclosure of Invention
The invention provides plant-based ice cream based on Pickering emulsion and a preparation method thereof, which can improve the thawing resistance of the plant-based ice cream, reduce the ageing time and hardening time, improve the efficiency and reduce the cost, and the prepared plant-based ice cream has fine mouthfeel, is resistant to thawing and is rich in curcumin.
To achieve these objects and other advantages and in accordance with the purpose of the invention, as embodied and broadly described herein, there is provided a method for preparing a plant-based ice cream based on a Pickering emulsion, comprising:
step one, mixing a soybean protein isolate solution with carrageenan and xanthan gum, and performing ultrasonic treatment;
heating the soybean protein isolate mixed solution subjected to ultrasonic treatment for 15-40 min at the temperature of 70-95 ℃, and then adding glutamine transaminase when the temperature is reduced to 55-65 ℃, wherein the mass of the glutamine transaminase is 0.2-0.5% of the mass of the soybean protein isolate powder, so as to obtain modified composite soybean protein particles;
adding 0.1-0.4% of curcumin into 6-14% of oil phase according to mass percentage, then uniformly mixing with 1-4% of composite soybean protein particles, 10.6-23.5% of additive and 58.10-82.30% of deionized water, shearing, and sterilizing to obtain Pickering emulsion-based feed liquid;
and fourthly, homogenizing and aging the obtained feed liquid under high pressure to obtain ice cream feed liquid, freezing and whipping the ice cream feed liquid, filling into a packaging box, and hardening to obtain the plant-based ice cream based on Pickering emulsion.
Preferably, in the method for preparing the plant-based ice cream based on Pickering emulsion, the specific treatment process in the fourth step is as follows:
homogenizing the obtained feed liquid under high pressure under the pressure of 150-400 bar;
then aging for 6-24 hours at the temperature of-4 ℃ to obtain ice cream feed liquid;
the ice cream feed liquid is frozen, whipped and packed into a packing box, and then hardened for 4 to 24 hours at the temperature of minus 18 ℃.
Preferably, in the method for preparing the plant-based ice cream based on Pickering emulsion, in the first step, the mass of carrageenan and the mass of xanthan gum added are both 0.5% of the mass of the soybean isolated protein powder; the ultrasonic treatment conditions are as follows: and carrying out ultrasonic treatment for 10-30 min under the condition of 400w of power.
Preferably, in the second step, the mass of the glutamine transaminase is 0.4% of the mass of the isolated soy protein powder, the isolated soy protein solution is heated at 80 ℃ for 30min, and then the glutamine transaminase is added when the temperature is reduced to 60 ℃.
Preferably, in the third step, the oil phase is any one or two of vegetable butter and coconut oil, and curcumin is added into the oil phase in a mass percentage of 0.2%; the shearing is 8000-12000 rpm, and the shearing time is 1-3 min.
Preferably, in the third step, the additive comprises an emulsifier and a sweetener, wherein the emulsifier is one or two of mono-di-fatty glyceride or sucrose fatty acid ester, and the sweetener is one or two of white granulated sugar or syrup.
Preferably, in the method for preparing the plant-based ice cream based on Pickering emulsion, the mass percentage of the single-double fatty acid glyceride is 0.3-2%, the mass percentage of the sucrose fatty acid ester is 0.3-1.5%, the mass percentage of the white granulated sugar is 5-10%, and the mass percentage of the syrup is 5-10%.
Preferably, in the preparation method of the plant-based ice cream based on Pickering emulsion, the ultrasonic treatment time is 20min, and high-pressure homogenization is carried out under the condition of 300bar pressure; the aging time was 8 hours and the hardening time was 4 hours.
Preferably, in the method for preparing the plant-based ice cream based on Pickering emulsion, in the step three, the shearing is 10000rpm, and the shearing time is 1min.
In a second aspect, the invention also provides plant-based ice cream based on Pickering emulsion, which comprises the following components in percentage by mass: 1 to 4 percent of compound soybean protein particles, 6 to 14 percent of oil phase, 0.3 to 2 percent of mono-di-fatty glyceride, 0.3 to 1.5 percent of sucrose fatty acid ester, 0.1 to 0.4 percent of curcumin, 5 to 10 percent of white granulated sugar, 5 to 10 percent of syrup and 58.10 to 82.30 percent of deionized water.
The invention at least comprises the following beneficial effects:
firstly, after the soybean protein isolate solution is mixed with carrageenan and xanthan gum, ultrasonic treatment is needed, and after the ultrasonic treatment, the dissolubility and the surface hydrophobicity of the soybean protein isolate can be obviously improved.
Secondly, heating and modifying the soybean protein isolate mixed solution subjected to ultrasonic treatment to obtain modified composite soybean protein particles, wherein the emulsion stabilized by the solid particles is called Pickering emulsion, and when the Pickering emulsion formed by the modified composite soybean protein particles and the oil phase is used for preparing plant-based ice cream, the ageing time and the hardening time are shortened. Therefore, the process also improves the efficiency of the ice cream in industrialization, reduces the cost, and simultaneously meets the pursuit of consumers on the quality and the nutritional value of the plant-based ice cream.
Third, the plant-based ice cream prepared by the preparation method of the invention has proper hardness, excellent melting resistance, reduced melting speed, melting resistance, rich curcumin, no lactose, soft yellow color and fine taste compared with the commercial ice cream, thereby realizing the nutritional and healthy plant-based ice cream custom-made for vegetarian people and healthy diet attention groups. The preparation method is simple to operate, reduces ageing time and hardening time, and is suitable for industrial production.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a flowchart of a plant-based ice cream preparation method based on Pickering emulsion in an embodiment of the invention;
FIG. 2 is a graph showing hardness data of plant-based ice cream obtained in example 1, example 2 and comparative example 1 of the present invention;
FIGS. 3 (a), 3 (b) and 3 (c) are plant-based ice cream optical microscope observations obtained in examples 1, 2 and comparative example 1, respectively;
FIG. 4 is a graph showing the melting rates of plant-based ice cream obtained in example 1 and comparative example 1 of the present invention.
Detailed Description
The present invention is described in further detail below with reference to the drawings to enable those skilled in the art to practice the invention by referring to the description.
It will be understood that terms, such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
It should be noted that the experimental methods described in the following embodiments, unless otherwise specified, are all conventional methods, and the reagents and materials, unless otherwise specified, are all commercially available; in the description of the present invention, it should be noted that, unless explicitly stated and limited otherwise, the terms "mounted," "connected," and "disposed" are to be construed broadly, and may be fixedly connected, disposed, or detachably connected, disposed, or integrally connected, disposed, for example. The specific meaning of the above terms in the present invention will be understood in specific cases by those of ordinary skill in the art. The terms "transverse," "longitudinal," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," and the like are used for convenience in describing and simplifying the description of the present invention based on the orientation or positional relationship shown in the drawings, and do not denote or imply that the devices or elements referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus are not to be construed as limiting the present invention.
As shown in fig. 1, the method for preparing plant-based ice cream based on Pickering emulsion provided by the embodiment of the invention comprises the following steps:
s10, mixing the soy protein isolate solution with carrageenan and xanthan gum, and performing ultrasonic treatment under the following conditions: and carrying out ultrasonic treatment for 10-30 min under the condition of 400w of power.
Wherein, the mass of the added carrageenan and the mass of the xanthan gum are both 0.5 percent of the mass of the soybean isolated protein powder.
S20, heating the soybean protein isolate mixed solution subjected to ultrasonic treatment at 70-95 ℃ for 15-40 min, and then adding glutamine transaminase when the temperature is reduced to 55-65 ℃, wherein the mass of the glutamine transaminase is 0.2-0.5% of the mass of the soybean protein isolate powder, so as to obtain modified composite soybean protein particles.
S30, adding 0.1-0.4% of curcumin into 6-14% of oil phase according to mass percentage, then uniformly mixing and shearing with 1-4% of composite soybean protein particles, 10.6-23.5% of additive and 58.10-82.30% of deionized water, wherein the shearing is 8000-12000 rpm, the shearing time is 1-3 min, and then sterilizing to obtain the Pickering emulsion-based feed liquid.
The oil phase, if solidified, needs to be melted in a water bath at 40 ℃.
S40, homogenizing the obtained feed liquid under high pressure of 150-400 bar, and then aging for 6-24 h at-4 ℃ to obtain the ice cream feed liquid.
S50, freezing and whipping the ice cream feed liquid, filling into a packaging box, and hardening for 4-24 hours at the temperature of minus 18 ℃ to obtain the plant-based ice cream based on Pickering emulsion.
In the above examples, the soybean protein isolate solution was mixed with carrageenan and xanthan gum and then subjected to ultrasonic treatment, and after ultrasonic treatment, the solubility of the soybean protein isolate and the surface hydrophobicity were significantly increased. And the ultrasonic-treated soybean protein isolate mixed solution is subjected to heating modification treatment, and when the modified Pickering emulsion formed by the composite soybean protein particles and the oil phase is used for preparing the plant-based ice cream, the ageing time and the hardening time are shortened. The plant-based ice cream prepared by the preparation method has proper hardness, excellent thawing resistance, rich curcumin, no lactose, thawing resistance, soft yellow color and fine mouthfeel.
In one embodiment, in the method for preparing plant-based ice cream based on Pickering emulsion, the additive in the step S30 comprises an emulsifier and a sweetener, wherein the emulsifier is one or two of mono-di-fatty acid glyceride or sucrose fatty acid ester, and the sweetener is one or two of white granulated sugar or syrup.
When the emulsifier is mono-di-fatty glyceride and sucrose fatty acid ester, and the sweetener is white granulated sugar and syrup, the mass percentage of the mono-di-fatty glyceride is 0.3-2%, the mass percentage of the sucrose fatty acid ester is 0.3-1.5%, the mass percentage of the white granulated sugar is 5-10%, and the mass percentage of the syrup is 5-10%.
When the emulsifier is mono-di-fatty glyceride or sucrose fatty acid ester, and the sweetener is white granulated sugar or syrup, the mass percent of the mono-di-fatty glyceride or sucrose fatty acid ester is 0.6-3.5%, and the mass percent of the white granulated sugar or syrup is 10-20%.
In one specific embodiment, in the method for preparing plant-based ice cream based on Pickering emulsion, in step S30, the oil phase is either or both of vegetable butter and coconut oil.
In another embodiment of the invention, the invention also provides a plant-based ice cream based on Pickering emulsion, which comprises the following components in percentage by mass: 1 to 4 percent of compound soybean protein particles, 6 to 14 percent of oil phase, 0.3 to 2 percent of mono-di-fatty glyceride, 0.3 to 1.5 percent of sucrose fatty acid ester, 0.1 to 0.4 percent of curcumin, 5 to 10 percent of white granulated sugar, 5 to 10 percent of syrup and 58.10 to 82.30 percent of deionized water.
Specific examples will be described below.
Example 1
S10, mixing the soy protein isolate solution with carrageenan and xanthan gum, and performing ultrasonic treatment under the following conditions: the ultrasonic treatment is carried out for 20min under the condition of 400w of power.
Wherein, the mass of the added carrageenan and the mass of the xanthan gum are both 0.5 percent of the mass of the soybean isolated protein powder.
S20, heating the soybean protein isolate mixed solution subjected to ultrasonic treatment for 30min at the temperature of 80 ℃, and then adding glutamine transaminase when the temperature is reduced to 60 ℃, wherein the mass of the glutamine transaminase is 0.4% of the mass of the soybean protein isolate powder, so as to obtain modified composite soybean protein particles.
S30, adding 0.2% of curcumin into 8% of oil phase according to mass percentage, then uniformly mixing with 3% of composite soybean protein particles, 1% of single-double fatty acid glyceride, 1% of sucrose fatty acid ester, 8% of white granulated sugar, 8% of syrup and 70.2% of deionized water, shearing, wherein the shearing time is 10000rpm, the shearing time is 2min, and then sterilizing to obtain a Pickering emulsion-based feed liquid.
S40, homogenizing the obtained feed liquid under high pressure of 3000bar, and then aging for 8 hours at the temperature of-4 ℃ to obtain the ice cream feed liquid.
S50, freezing and whipping the ice cream feed liquid, filling into a packaging box, and hardening for 12 hours at the temperature of minus 18 ℃ to obtain the plant-based ice cream based on Pickering emulsion.
Example 2
S10, mixing the soy protein isolate solution with carrageenan and xanthan gum, and performing ultrasonic treatment under the following conditions: the ultrasonic treatment is carried out for 30min under the condition of 400w of power.
Wherein, the mass of the added carrageenan and the mass of the xanthan gum are both 0.5 percent of the mass of the soybean isolated protein powder.
S20, heating the soybean protein isolate mixed solution subjected to ultrasonic treatment at the temperature of 95 ℃ for 40min, and then adding glutamine transaminase when the temperature is reduced to 65 ℃, wherein the mass of the glutamine transaminase is 0.5% of the mass of the soybean protein isolate powder, so as to obtain modified composite soybean protein particles.
S30, adding 0.4% of curcumin into 14% of oil phase according to mass percentage, uniformly mixing and shearing with 4% of composite soybean protein particles, 2% of single-double fatty acid glyceride, 1.5% of sucrose fatty acid ester, 10% of white granulated sugar, 10% of syrup and 58.10% of deionized water, wherein the shearing time is 12000rpm, the shearing time is 3min, and then sterilizing to obtain the Pickering emulsion-based feed liquid.
S40, homogenizing the obtained feed liquid under high pressure of 400bar, and then aging for 24 hours at the temperature of-4 ℃ to obtain the ice cream feed liquid.
S50, freezing and whipping the ice cream feed liquid, filling into a packaging box, and hardening for 24 hours at the temperature of minus 18 ℃ to obtain the plant-based ice cream based on Pickering emulsion.
Example 3
S10, mixing the soy protein isolate solution with carrageenan and xanthan gum, and performing ultrasonic treatment under the following conditions: the ultrasonic treatment is carried out for 10min under the condition of 400w of power.
Wherein, the mass of the added carrageenan and the mass of the xanthan gum are both 0.5 percent of the mass of the soybean isolated protein powder.
S20, heating the soybean protein isolate mixed solution subjected to ultrasonic treatment at the temperature of 70 ℃ for 15min, and then adding glutamine transaminase when the temperature is reduced to 55 ℃, wherein the mass of the glutamine transaminase is 0.2% of the mass of the soybean protein isolate powder, so as to obtain modified composite soybean protein particles.
S30, adding 0.1% of curcumin into 6% of oil phase according to mass percentage, then uniformly mixing with 1% of composite soybean protein particles, 0.3% of single-double fatty acid glyceride, 0.3% of sucrose fatty acid ester, 5% of white granulated sugar, 5% of syrup and 82.30% of deionized water, shearing, wherein the shearing time is 8000rpm, the shearing time is 1min, and then sterilizing to obtain the Pickering emulsion-based feed liquid.
S40, homogenizing the obtained feed liquid under high pressure of 150bar, and then aging for 6 hours at the temperature of-4 ℃ to obtain the ice cream feed liquid.
S50, freezing and whipping the ice cream feed liquid, filling into a packaging box, and hardening for 4 hours at the temperature of minus 18 ℃ to obtain the plant-based ice cream based on Pickering emulsion.
Comparative example 1
Step 1), mixing a soybean protein isolate solution with carrageenan and xanthan gum, wherein the adding amount of the carrageenan is 1.5% of the mass of the soybean protein isolate powder, and the adding amount of the xanthan gum is 0.5% of the mass of the soybean protein isolate powder;
step 2), adding 0.2% of curcumin into 8% of an oil phase, and then uniformly mixing, shearing and sterilizing 5% of composite soybean protein particles, 1% of mono-di fatty acid glyceride, 1% of sucrose fatty acid ester, 5% of white granulated sugar and 5% of syrup;
step 3), homogenizing the feed liquid at 300bar under high pressure, and then aging for 8 hours at the temperature of-4 ℃ to obtain ice cream feed liquid;
and 4) freezing and whipping the ice cream feed liquid, then filling into a packaging box, and hardening for 4 hours at the temperature of minus 18 ℃ to obtain the ice cream.
From the data in fig. 2 to 4, it is understood that the plant-based ice cream based on Pickering emulsion obtained in the example of the present invention has reduced hardness, finer mouthfeel and reduced melting rate compared with the ice cream obtained in comparative example 1, wherein fig. 3 (a), 3 (b) and 3 (c) are optical microscopy images of example 1, example 2 and comparative example 1, respectively.
The number of equipment and the scale of processing described herein are intended to simplify the description of the present invention. Applications, modifications and variations of the present invention will be readily apparent to those skilled in the art.
Although embodiments of the present invention have been disclosed above, it is not limited to the details and embodiments shown and described, it is well suited to various fields of use for which the invention would be readily apparent to those skilled in the art, and accordingly, the invention is not limited to the specific details and illustrations shown and described herein, without departing from the general concepts defined in the claims and their equivalents.
Claims (10)
1. The preparation method of the plant-based ice cream based on Pickering emulsion is characterized by comprising the following steps of:
step one, mixing a soybean protein isolate solution with carrageenan and xanthan gum, and performing ultrasonic treatment;
heating the soybean protein isolate mixed solution subjected to ultrasonic treatment for 15-40 min at the temperature of 70-95 ℃, and then adding glutamine transaminase when the temperature is reduced to 55-65 ℃, wherein the mass of the glutamine transaminase is 0.2-0.5% of the mass of the soybean protein isolate powder, so as to obtain modified composite soybean protein particles;
adding 0.1-0.4% of curcumin into 6-14% of oil phase according to mass percentage, then uniformly mixing with 1-4% of composite soybean protein particles, 10.6-23.5% of additive and 58.10-82.30% of deionized water, shearing, and sterilizing to obtain Pickering emulsion-based feed liquid;
and fourthly, homogenizing and aging the obtained feed liquid under high pressure to obtain ice cream feed liquid, freezing and whipping the ice cream feed liquid, filling into a packaging box, and hardening to obtain the plant-based ice cream based on Pickering emulsion.
2. The method for preparing the plant-based ice cream based on the Pickering emulsion according to claim 1, wherein in the fourth step, the specific treatment process is as follows:
homogenizing the obtained feed liquid under high pressure under the pressure of 150-400 bar;
then aging for 6-24 hours at the temperature of-4 ℃ to obtain ice cream feed liquid;
the ice cream feed liquid is frozen, whipped and packed into a packing box, and then hardened for 4 to 24 hours at the temperature of minus 18 ℃.
3. The method for preparing plant-based ice cream based on Pickering emulsion according to claim 2, wherein in the first step, the mass of carrageenan and the mass of xanthan gum added are both 0.5% of the mass of isolated soy protein powder; the ultrasonic treatment conditions are as follows: and carrying out ultrasonic treatment for 10-30 min under the condition of 400w of power.
4. The method for preparing plant-based ice cream based on Pickering emulsion according to claim 1, wherein in the second step, the mass of the glutamine transaminase is 0.4% of the mass of the isolated soy protein powder, the isolated soy protein solution is heated at 80 ℃ for 30min, and then the glutamine transaminase is added when the temperature is reduced to 60 ℃.
5. The method for preparing plant-based ice cream based on Pickering emulsion according to claim 1, wherein in the third step, the oil phase is either one or two of vegetable butter or coconut oil, and curcumin is added into the oil phase in a mass percentage of 0.2%; the shearing is 8000-12000 rpm, and the shearing time is 1-3 min.
6. The method for preparing plant-based ice cream based on a Pickering emulsion according to claim 1, wherein in the third step, the additive comprises an emulsifier and a sweetener, wherein the emulsifier is one or two of mono-di-fatty acid glycerides or sucrose fatty acid esters, and the sweetener is one or two of white granulated sugar or syrup.
7. The method for preparing plant-based ice cream based on Pickering emulsion as claimed in claim 6, wherein the mass percentage of the single/double fatty acid glyceride is 0.3-2%, the mass percentage of the sucrose fatty acid ester is 0.3-1.5%, the mass percentage of the white granulated sugar is 5-10%, and the mass percentage of the syrup is 5-10%.
8. A method for preparing plant-based ice cream based on a Pickering emulsion according to claim 3, characterized in that the time of the ultrasonic treatment is 20min, and high-pressure homogenization is carried out under a pressure of 300 bar; the aging time was 8 hours and the hardening time was 4 hours.
9. The method for preparing plant-based ice cream based on a Pickering emulsion according to claim 5, wherein in said step three, the shearing is 10000rpm and the shearing time is 1min.
10. Plant-based ice cream based on Pickering emulsion, prepared by the preparation method of plant-based ice cream based on Pickering emulsion as claimed in any one of claims 1 to 9, comprising, in mass percent: 1 to 4 percent of compound soybean protein particles, 6 to 14 percent of oil phase, 0.3 to 2 percent of mono-di-fatty glyceride, 0.3 to 1.5 percent of sucrose fatty acid ester, 0.1 to 0.4 percent of curcumin, 5 to 10 percent of white granulated sugar, 5 to 10 percent of syrup and 58.10 to 82.30 percent of deionized water.
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