CN1985616A - Soybean ice cream powder - Google Patents
Soybean ice cream powder Download PDFInfo
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- CN1985616A CN1985616A CN 200510097155 CN200510097155A CN1985616A CN 1985616 A CN1985616 A CN 1985616A CN 200510097155 CN200510097155 CN 200510097155 CN 200510097155 A CN200510097155 A CN 200510097155A CN 1985616 A CN1985616 A CN 1985616A
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- soybean
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- powder
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Abstract
The soybean ice cream powder consists of sugar 45-60 weight portions, milk powder 10-40 weight portions, vegetable fat powder 8-15 weight portions, maltodextrin 8-12 weight portions, monoglyceride 0.3-0.8 weight portions, sucrose ester 0.2-0.8 weight portions, guar gum 0.3-0.8 weight portions, sodium carboxymethylcellulose 0.3-0.8 weight portions, and soybean milk 200-300 weight portions. The soybean ice cream powder has soybean milk to replace partial milk, contains soybean saponin, isoflavone, soybean oligose and other health factors, and may be used ice cream with the health functions of regulating endocrine system, lowering blood pressure and blood fat, optimizing blood circulation, etc.
Description
[technical field]
The present invention relates to field of food, particularly be a kind of soybean ice cream powder.
[background technology]
Ice cream more and more becomes a kind of leisure fashional consumption, and young woman and children are main consumer groups.The ice cream main component is sugar, milk powder, powdery grease, maltodextrin, emulsion stabilizer and essence etc.
China's soybean resource is abundant, and output is big, and is in liberal supply.Soy protein content very high (30%); Contain abundant vegetable fat, wherein the unsaturated fatty acid content of needed by human is very high, after suitably handling, has tempting fragrance; Do not contain cholesterol; Various nutrition contents are comprehensively abundant.
[summary of the invention]
The purpose of this invention is to provide a kind of soybean ice cream powder, comprehensively abundant by the ice cream nutrition content of this soybean ice cream powder preparation, and have tempting fragrance.
A kind of soybean ice cream powder consists of by weight: 45～60 parts of sugar; 10～40 parts of milk powder; 8～15 parts of vegetable fat powders; 8～12 parts of maltodextrins; 0.3～0.8 part of monoglyceride; 0.2～0.8 part of sucrose ester; 0.3～0.8 part of guar gum; Sodium carboxymethylcellulose CMC, 0.3～0.8 part; 200～300 parts in soybean slurry.Monoglyceride, sucrose ester, guar gum, CMC are collectively referred to as emulsion stabilizer in the above-mentioned substance.
Soft serve ice cream with soybean slurry instead of part cow's milk processing and fabricating among the present invention contains the Specific Factors for Health that soyasaponins, isoflavones, soyabean oligosaccharides etc. have remarkable health care; can regulate internal system by the soft ice cream that this dried ice cream mix is made; bring high blood pressure down, blood fat; alleviate cardiovascular burden; increase the heart vigor; optimize blood circulation; protect cardiovascular; and have flat filling liver kidney, anticancer, strengthen effect such as immunity; and fragrance is soft; cool taste is the ultimate food that suits the taste of both old and young.
[specific embodiment]
Above-mentioned soybean ice cream powder, preparation method thereof comprises the steps:
1, the preparation of soybean slurry:
1. soybean screening: select full grains, do not have go mouldy, no worm-eaten, free from admixture and the high quality soybean after cleaning;
2. go soybean skin with wet method or dry method;
3. use 40～50 ℃ of emerge in worm water 4～12h, make soybean not have hard-core, 1.0～1.5 times of weight of soybean suction this moment;
4. the water that adds 3～6 times of weight in the soybean that soaks is earlier through thick Tooth plate mill corase grind, after the colloid mill fine grinding;
5. filter and obtain the soybean slurry;
2, with emulsion stabilizer and the sugared premixed of half, then all raw materials are mixed;
3, dissolving: compound is poured in the soya-bean milk, stir on one side, pour on one side;
4, preheating sterilization: 120 ℃～124 ℃ insulations of ultra high temperature short time sterilization 2～4 seconds;
5, homogeneous: with the feed liquid homogeneous after the sterilization, one grade of pressure is 40～50 atmospheric pressure, and second grade of pressure is 120～140 atmospheric pressure;
6, aging: material is aging 15～30 minutes behind the homogeneous;
7, concentrate: the slip after will wearing out is evaporated to solid content 45～50% in advance;
8, spray-drying: the feed liquid after concentrating is carried out drying by spray drying tower, and baking temperature is: 80～100 ℃ of imports, outlet are 110～130 ℃, obtain the extraordinary powder product of free-running property at last.
Embodiment 1:
Weighing sugar 500g, milk powder 100g, vegetable fat powder 80g, maltodextrin 120g, monoglyceride 5g, sucrose ester 5g, guar gum 3g, CMC5g.The soybean impurity elimination is cleaned up, with the mode of dry method decortication soybean skin is removed, be about to soybean with 105 ℃ of heated-air drying 10min, the cooling back imports groove and grinds, and goes out skin of beancurd with induced-draught fan; Then the soybean that will remove the peel adds 4 times of water afterwards with 40 ℃ emerge in worm water 12 hours, with the Tooth plate mill corase grind, uses the colloid mill fine grinding more earlier; With the soybean slurry cooling after 60 orders filter that obtains, stand-by.Emulsion stabilizer monoglyceride, sucrose ester, guar gum, CMC and Icing Sugar are carried out premixed, all materials are poured in the 2000g soybean slurry that has prepared then, pour into while stirring, sterilization was carried out in the insulation under 120 ℃ of dissolving back in 3 seconds fully.First pressure with first grade is set at 40 atmospheric pressure during homogeneous, and second grade is set at 140 atmospheric pressure.Wore out 15 minutes more afterwards.This feed liquid is concentrated, be evaporated to solid content 45～50%, carry out spray-drying again, inlet temperature is 90 ℃, and outlet temperature is 120 ℃.Obtain the finished product soybean ice cream powder.
Embodiment 2:
Weighing sugar 600g, milk powder 300g, vegetable fat powder 120g, maltodextrin 100g, monoglyceride 3g, sucrose ester 8g, guar gum 8g, CMC3g continues to employ 2500g soybean slurry after preparing.Preparation process is with embodiment 1.
Embodiment 3:
Weighing sugar 400g, milk powder 400g, vegetable fat powder 150g, maltodextrin 80g, monoglyceride 8g, sucrose ester 2g, guar gum 5g, CMC8g continues to employ 3000g soybean slurry after preparing.Preparation process is with embodiment 1.
Claims (1)
1, a kind of soybean ice cream powder consists of by weight: 45～60 parts of sugar; 10～40 parts of milk powder; 8～15 parts of vegetable fat powders; 8～12 parts of maltodextrins; 0.3～0.8 part of monoglyceride; 0.2～0.8 part of sucrose ester; 0.3～0.8 part of guar gum; Sodium carboxymethylcellulose CMC, 0.3～0.8 part; 200～300 parts in soybean slurry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510097155 CN1985616A (en) | 2005-12-22 | 2005-12-22 | Soybean ice cream powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510097155 CN1985616A (en) | 2005-12-22 | 2005-12-22 | Soybean ice cream powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1985616A true CN1985616A (en) | 2007-06-27 |
Family
ID=38182660
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510097155 Pending CN1985616A (en) | 2005-12-22 | 2005-12-22 | Soybean ice cream powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1985616A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431280A (en) * | 2014-12-24 | 2015-03-25 | 黑龙江省农垦龙王食品有限责任公司 | Soybean ice cream powder, soybean ice cream and preparation method of soybean ice cream |
-
2005
- 2005-12-22 CN CN 200510097155 patent/CN1985616A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431280A (en) * | 2014-12-24 | 2015-03-25 | 黑龙江省农垦龙王食品有限责任公司 | Soybean ice cream powder, soybean ice cream and preparation method of soybean ice cream |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20070627 |