CN1286388C - Preparation method of soybean vegetable protein ice cream - Google Patents
Preparation method of soybean vegetable protein ice cream Download PDFInfo
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- CN1286388C CN1286388C CN 200510046242 CN200510046242A CN1286388C CN 1286388 C CN1286388 C CN 1286388C CN 200510046242 CN200510046242 CN 200510046242 CN 200510046242 A CN200510046242 A CN 200510046242A CN 1286388 C CN1286388 C CN 1286388C
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 108010082495 Dietary Plant Proteins Proteins 0.000 title claims abstract description 5
- 235000013336 milk Nutrition 0.000 claims abstract description 28
- 239000008267 milk Substances 0.000 claims abstract description 28
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 15
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- 239000004310 lactic acid Substances 0.000 claims abstract description 12
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 12
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 230000032683 aging Effects 0.000 claims abstract description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 6
- 235000020183 skimmed milk Nutrition 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 5
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- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
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- 235000002864 food coloring agent Nutrition 0.000 claims description 2
- 239000002562 thickening agent Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 7
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- 230000001105 regulatory effect Effects 0.000 abstract 2
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- 238000002791 soaking Methods 0.000 abstract 1
- 108010073771 Soybean Proteins Proteins 0.000 description 6
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
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- 239000005862 Whey Substances 0.000 description 2
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- 150000002692 maltoses Chemical class 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000012460 protein solution Substances 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
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- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
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- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a preparation method of soybean vegetable protein ice cream. The present invention has a soybean raw liquor preparation method that soybeans are soaked by water under 20 DEG C, the out cortical layer of the soybeans are peeled off until the soybeans have no white core, soaking liquor has the pH value of 7.5 to 8, the pH value is regulated to 6.8 to 7 before defibrination, the soybeans are heated to 80 to 85 DEG C, soybean milk is obtained through the defibrination and filtration, the soybean milk is cooled, lactic acid bacteria is added in the soybean milk with the temperature of 36 to 38 DEG C, the fermentation bacterium concentration is maintained 3*10<6>/ml, the pH value of the soybean milk is regulated to 6.5, simultaneously, glucose is added in the soybean milk to be fermented for 10 to 12 hours, the soybean fermentation liquor is heated to 85 DEG C for sterilizing and cooling, and the soybean raw liquor is obtained. The present invention has an ice cream preparation method that various auxiliary materials are added in the soybean raw liquor adding emulsifiently stirred, the soybean raw liquor carries out an aging process for 10 to 15 hours under 5 DEG C, a filling process is carried out, then, the soybean raw liquor is fast frozen for 25 minutes under the temperature of lower than-40 DEG C, and then, the soybean raw liquor is packed. The soybean raw liquor has no beany flavor, and the ice cream manufactured by the soybean raw liquor of the present invention has the advantages of the same flavor as that of traditional ice cream, plant grease fragrance and pure fragrance, and eaters have the same mouth feel as eating the traditional ice cream.
Description
Technical field the present invention relates to a kind of food.
Background technology is well-known, and ice cream is a kind of frozen with certain expanding volume.Because soybean protein solution does not contain cholesterol, and its fatty acids is dissolved the effect of human vas cholesterol in addition, therefore people just imagine the dairy products, the egg product that replace in the traditional ice cream with soybean protein and make ice cream, and its key is to eliminate the beany flavor of soybean protein solution.At present people generally believe that adopting lactic acid fermented method is the method for more satisfactory removal beany flavor.But this method can only alleviate beany flavor widely, and can not thoroughly remove beany flavor.
Summary of the invention the object of the present invention is to provide a kind of preparation method of soybean vegetable protein ice cream that can thoroughly remove peculiar smell.Raw material of the present invention is treated soybean stoste, and auxiliary material of the present invention mainly includes: vegetable oil, sugar, skimmed milk power, emulsifying agent, stabilizing agent and natural perfume material.
One, the preparation of soybean stoste
1. soybean is soaked in water: soybean: water=1: 6 (weight ratio) is dipped to no Bai Xinshi (about 8-10 hour) in 20 ℃ of left and right sides temperature and takes off its exodermis.
2 remove raw meat for the first time: with 0.1% sodium carbonate the soak pH value is maintained 7.5-8, adjust back pH value to 6.8-7 with lactic acid before defibrination.
3 defibrinations: above-mentioned soybean is heated to 80-85 ℃, defibrination, filter soya-bean milk, the cooling.
4 remove raw meat for the second time: to temperature is to add lactic acid bacteria in the 36-38 ℃ of above-mentioned soya-bean milk, makes the concentration of fermented bacterium remain on 3*10
6Individual/milliliter, and the pH value of soya-bean milk is transferred to 6.5, glucose fermentation 10-12 hour of adding＜0.1% soybean weight simultaneously with 0.1% sodium carbonate.
5 sterilizations: above-mentioned soybean fermented liquid is heated to 85 ℃, kept 5 minutes, sterilization is cooled to 55 ℃ afterwards, filters, cools off, and the soybean milk zymotic fluid after the sterilization that obtains is soybean stoste.
Two, ice-cream preparation
1 adds various auxiliary materials in soybean stoste, its component and weight ratio are as follows:
Vegetable oil (soybean hydrogenated oil and fat, coconut oil) 8-14%
Sugar (white granulated sugar, maltose, albumen sugar, maltose) 15-20%
Skimmed milk power 2-5%
Emulsifying agent (whey powder, molecular clock monoglyceride, cyclodextrine) 1.25-2.5%
Stabilizing agent (locust bean gum, guar gum, yellow source glue) 0.01-0.8%
Natural perfume material (natural herb essence, natural strawberry essence, natural apple essence) 0.1-0.5%
Natural food colour (vanillic aldehyde) is below 0.01%
Thickener (dextrin, sodium carboxymethylcellulose) 2-5%
The remaining amount of soybean stoste.
Can also add other auxiliary material, so that make various differently flavoured ice creams.
2 auxiliary tone homogeneous: above-mentioned raw materials and auxiliary material are fully stirred, make it to mix.
3 aging, cans: in wearing out 10-15 hour below 5 ℃, can is then in quick-frozen below-40 ℃ 25 minutes, packing, in storage below-20 ℃ with the material behind the above-mentioned homogeneous.
The present invention has following advantage compared to existing technology:
1 the present invention adopts and repeatedly removes raw meat technology, makes soybean stoste thoroughly not have fishy smell, and all the ice cream with traditional is identical with its ice cream mouthfeel of making, local flavor.2 ice cream complete form of the present invention, size consistent indeformable, not weak, do not shrink; The tissue exquisiteness is lubricated, nothing is coagulated grain, no obvious coarse ice crystal, pore-free; Have the fragrance and the kind of planting fat to answer zestful, fragrance is pure.
The specific embodiment
Example 1
Accurately take by weighing through the soybean double centner after the selection by winnowing, put into steeping tank, and in above-mentioned steeping tank, add 600 premium on currency, soak 10 hours to there not being the white heart, slough the exodermis of soybean with peeling machine in 20 ℃ of left and right sides temperature.With 0.1% sodium carbonate the soak pH value is maintained 7.5, before defibrination, above-mentioned soybean is heated to 80 ℃ to 6.8. with lactic acid readjustment pH value, grind slurrying with grinder, cross 100 mesh sieves then, remove residue, get soya-bean milk, cooling, add lactic acid bacteria, make the concentration of fermented bacterium remain on 3*10 to above-mentioned being cooled in 36 ℃ the soya-bean milk
6Individual/milliliter, and the pH value of soya-bean milk is transferred to 6.5 with 0.1% sodium carbonate, added 0.08 kilogram of glucose fermentation simultaneously 12 hours.Above-mentioned soybean fermented liquid is heated to 85 ℃ kept 5 minutes, be chilled to 55 ℃ after the sterilization, refilter and remove impurity, be cooled to room temperature again, the soybean milk zymotic fluid after the sterilization that obtains is soybean stoste.In agitator tank, add 80 kilograms of soybean hydrogenated oil and fats, 150 kilograms of white granulated sugars, 25 kilograms of maltoses, 24 kilograms of barley-sugars, 1 kilogram of albumen sugar, 50 kilograms of skimmed milk powers, 20 kilograms of molecule distillating monoglycerides, 0.2 kilogram of guar gum, 1 kilogram of strawberry essence, 0.1 kilogram of vanillic aldehyde, 30 kilograms of dextrin and 618.7 kilograms of soybean stostes.Above-mentioned raw materials and auxiliary material were fully stirred 30 minutes, wore out 10 hours in 2 ℃ of temperature after reaching homogeneous, can, again in-40 ℃ of temperature quick-frozens 25 minutes, packing, can obtain 1000 kilograms of ice creams, its various component contents (weight) are as follows: soybean protein 4.2%, vegetablefats 6%, ester-less milk solid 3.5%, total solid 〉=30%, expansion rate 76%.
Example 2
Accurately take by weighing through the soybean double centner after the selection by winnowing, put into steeping tank, and in above-mentioned steeping tank, add 600 premium on currency, soak 8 hours to there not being the white heart, slough the exodermis of soybean with peeling machine in 20 ℃ of left and right sides temperature.With 0.1% sodium carbonate the soak pH value is maintained 8.0, before defibrination, above-mentioned soybean is heated to 85 ℃ to 7.0., grind slurrying, cross 120 mesh sieves then, remove residue, get soya-bean milk, cooling with grinder with lactic acid readjustment pH value.Add lactic acid bacteria to above-mentioned being cooled in 38 ℃ the soya-bean milk, make the concentration of fermented bacterium remain on 3*10
6Individual/milliliter, and the pH value of soya-bean milk is transferred to 6.5 with 0.1% sodium carbonate, added 0.07 kilogram of glucose fermentation simultaneously 10 hours.Above-mentioned soybean fermented liquid is heated to 85 ℃ kept 5 minutes, be chilled to 55 ℃ after the sterilization, refilter and remove impurity, be cooled to room temperature again, the soybean milk zymotic fluid after the sterilization that obtains is soybean stoste.In agitator tank, add double centner soybean hydrogenated oil and fat, 40 kilograms of coconut oil, 150 kilograms of white granulated sugars, 20 kilograms of skimmed milk powers, 12.5 kilograms of whey powders, 8 kilograms of locust bean gums, 5 kilograms of vanillas, 0.09 kilogram of vanillic aldehyde, 20 kilograms of sodium carboxymethylcelluloses and 644.4 kilograms of soybean stostes.Above-mentioned raw materials and auxiliary material were fully stirred 30 minutes, wore out 15 hours in 4 ℃ of temperature after reaching homogeneous, can, again in-45 ℃ of temperature quick-frozens 25 minutes, packing, can obtain 1000 kilograms of ice creams, its various component contents (weight) are as follows: soybean protein 3.5%, vegetablefats 8%, ester-less milk solid 5%, total solid 〉=30%, expansion rate 74%.
Example 3
Accurately take by weighing through the soybean double centner after the selection by winnowing, put into steeping tank, and in above-mentioned steeping tank, add 600 premium on currency, soak 9 hours to there not being the white heart, slough the exodermis of soybean with peeling machine in 20 ℃ of left and right sides temperature.With 0.1% sodium carbonate the soak pH value is maintained 7.7, before defibrination, above-mentioned soybean is heated to 82 ℃ to 6.9., grind slurrying, cross 100 mesh sieves then, remove residue, get soya-bean milk, cooling with grinder with lactic acid readjustment pH value.Add lactic acid bacteria to above-mentioned being cooled in 37 ℃ the soya-bean milk, make the concentration of fermented bacterium remain on 3*10
6Individual/milliliter, and the pH value of soya-bean milk is transferred to 6.5 with 0.1% sodium carbonate, added 0.09 kilogram of glucose fermentation simultaneously 11 hours.Above-mentioned soybean fermented liquid is heated to 85 ℃ kept 5 minutes, be chilled to 55 ℃ after the sterilization, refilter and remove impurity, be cooled to room temperature again, the soybean milk zymotic fluid after the sterilization that obtains is soybean stoste.In agitator tank, add 80 kilograms of soybean hydrogenated oil and fats, 20 kilograms of coconut oil, 120 kilograms of white granulated sugars, 20 kilograms of maltoses, 1 kilogram of albumen sugar, 30 kilograms of skimmed milk powers, 25 kg.p.m. subring shape dextrin, 0.3 kilogram of yellow source glue, 3 kilograms of flavoring apple essences, 0.08 kilogram of vanillic aldehyde, 50 kilograms of dextrin and 650.6 kilograms of soybean stostes.Above-mentioned raw materials and auxiliary material were fully stirred 30 minutes, wore out 12 hours in 3 ℃ of temperature after reaching homogeneous, can, again in-42 ℃ of temperature quick-frozens 25 minutes, packing, can obtain 1000 kilograms of ice creams, its various component contents (weight) are as follows: soybean protein 4.5%, rerum natura lipase 37 %, ester-less milk solid 7%, total solid 〉=30%, expansion rate 75%.Above-mentioned ice-cream various nutritional labelings are as follows: per 100 175 kilocalories of heat content of gram, protein 4 grams, fat 6.4 grams, carbohydrate 25.4 grams.
Annotate: ratio used in the present specification is weight ratio.
Claims (1)
1. preparation method of soybean vegetable protein ice cream, it is characterized in that: this method is made of the preparation of A soybean stoste A and B
(1) soybean that is soaked in water, the weight ratio of soybean and water is 1: 6, is dipped to no Bai Xinshi in 20 ℃ of left and right sides temperature and takes off its exodermis,
(2) with 0.1% sodium carbonate the soak pH value is maintained 7.5-8, before defibrination, adjusts back pH value to 6.8-7 with lactic acid,
(3) above-mentioned soybean is heated to 80-85 ℃, defibrination, filter soya-bean milk, the cooling,
(4) be to add lactic acid bacteria in the 36-38 ℃ of above-mentioned soya-bean milk to temperature, make the concentration of fermented bacterium remain on 3*10
6Individual/milliliter, and the pH value of soya-bean milk is transferred to 6.5 with 0.1% sodium carbonate, add glucose fermentation 10-12 hour of 0.07%-0.09% soybean weight simultaneously,
(5) above-mentioned soybean fermented liquid is heated to 85 ℃, kept 5 minutes, sterilization is cooled to 55 ℃ afterwards, filters, cools off, and the soybean milk zymotic fluid after the sterilization that obtains is soybean stoste,
The ice-cream preparation of B
(1) in soybean stoste, adds various auxiliary materials, the weight ratio of its each component is as follows: vegetable oil 8-14%, sugar 15-20%, skimmed milk power 2-5%, emulsifying agent 1.25-2.5%, stabilizing agent 0.01-0.8%, natural perfume material 0.1-0.5%, natural food colour be below 0.01%, thickener 2-5%, remaining amount is soybean stoste
(2) above-mentioned raw materials and auxiliary material are fully stirred, make it to mix,
(3) with the material behind the above-mentioned homogeneous in below 5 ℃ aging 10-15 hour, can is then in quick-frozen below-40 ℃ 25 minutes, packing, in storage below-20 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 200510046242 CN1286388C (en) | 2005-04-11 | 2005-04-11 | Preparation method of soybean vegetable protein ice cream |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510046242 CN1286388C (en) | 2005-04-11 | 2005-04-11 | Preparation method of soybean vegetable protein ice cream |
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| CN1685920A CN1685920A (en) | 2005-10-26 |
| CN1286388C true CN1286388C (en) | 2006-11-29 |
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| CN 200510046242 Expired - Fee Related CN1286388C (en) | 2005-04-11 | 2005-04-11 | Preparation method of soybean vegetable protein ice cream |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102578353A (en) * | 2012-03-02 | 2012-07-18 | 彭常安 | Method for processing scoopable soft soymilk ice cream |
| BR112017028200A2 (en) | 2015-06-30 | 2018-08-28 | Unilever Nv | ? frozen confectionery product? |
| CN105211493B (en) * | 2015-10-26 | 2019-06-11 | 济南大学 | A kind of compound plant protein nutrient ice cream and preparation method thereof |
| CN105475605A (en) * | 2015-12-28 | 2016-04-13 | 福建省农业科学院农业生物资源研究所 | Preparation method for litchi and lactic acid bacteria fermented ice cream |
| CN105613930A (en) * | 2016-01-05 | 2016-06-01 | 济南大学 | All-vegetarian low-saccharic-acid soyabean milk probiotics ice cream and preparation method thereof |
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