阅读说明：本技术 一种功能型海藻***淇淋及其制备方法 (Functional seaweed plant ice cream and preparation method thereof ) 是由 景电涛 徐军民 石琼 王新文 于 2020-07-02 设计创作，主要内容包括：本发明提供一种功能性海藻植物冰淇淋及其制备方法,通过采用植物奶、植物油脂、植物蛋白和甜味剂替代动物奶、动物油脂、动物蛋白和蔗糖,从而获得低糖、低脂肪、低能量、富含植物蛋白的冰淇淋,通过添加海藻可以替代冰淇淋中的人工色素的同时又可以强化冰淇淋的健康功能特性,通过添加益生元和益生菌可以促进肠道健康,获得一种低糖、低脂肪、低能量、富含植物蛋白且具有辅助减肥及促进肠道健康功能的功能型海藻植物冰淇淋。(The invention provides a functional seaweed plant ice cream and a preparation method thereof, which are characterized in that plant milk, plant oil, plant protein and a sweetening agent are adopted to replace animal milk, animal oil, animal protein and cane sugar, so that the ice cream with low sugar, low fat, low energy and rich plant protein is obtained, seaweed is added to replace artificial pigment in the ice cream, the health functional characteristics of the ice cream can be enhanced, prebiotics and probiotics are added to promote intestinal health, and the functional seaweed plant ice cream with low sugar, low fat, low energy, rich plant protein, auxiliary weight loss and intestinal health promotion functions is obtained.)

1. The functional seaweed plant ice cream is characterized by comprising the following components in percentage by mass: plant milk: 20 to 50 percent; compounding vegetable oil: 2 to 10 percent; plant protein: 1 to 5 percent; seaweed meal: 0.5-2%; emulsifier: 0.5-3%; a stabilizer: 0.5-2%; a sweetening agent: 0.01 to 0.12 percent; prebiotics: 0.5 to 5 percent; and (3) probiotics: 0.01 to 0.05 percent; the balance of water.

2. The functional seaweed plant ice cream as claimed in claim 1, wherein the plant milk comprises one or more of oat milk, soybean milk, coconut milk, walnut milk, and almond milk.

3. The functional seaweed plant ice cream as claimed in claim 2, wherein the compounded vegetable oil comprises a compound of one or more of olive oil, linseed oil, rapeseed oil, soybean oil, coconut oil, grapeseed oil, sunflower oil and perilla oil, medium chain triglyceride and conjugated linoleic acid.

4. The functional seaweed plant ice cream as claimed in claim 3, wherein the plant protein comprises one or more of soy protein, rice protein, peanut protein, walnut protein and pea protein.

5. The functional seaweed ice cream as claimed in claim 4, wherein the seaweed powder comprises one or more of spirulina powder, chlorella powder, sargassum fusiforme powder, undaria pinnatifida powder and kelp powder.

6. The functional seaweed ice cream as claimed in claim 5, wherein the sweetener is one or more of sucralose, stevioside, acesulfame potassium, aspartame and neotame.

7. The functional seaweed plant ice cream as claimed in claim 6, wherein the emulsifier comprises one or more of soybean lecithin, sucrose fatty acid ester, monoglyceride, diglyceride, sorbitan fatty acid ester, triglycerol fatty acid ester, and propylene glycol fatty acid ester; the stabilizer comprises one or more of carrageenan, guar gum, locust bean gum, pectin, xanthan gum, modified starch, sodium alginate, konjac glucomannan and sodium carboxymethylcellulose.

8. The functional seaweed plant ice cream as claimed in claim 7, wherein the prebiotics comprise one or more of stachyose, raffinose, fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, soybean oligosaccharide, isomalto-oligosaccharide and isomalto-oligosaccharide.

9. The functional algal plant ice cream of claim 8, wherein the probiotic bacteria comprise one or more of bifidobacteria, lactobacillus bulgaricus, streptococcus thermophilus, and lactobacillus acidophilus.

10. A preparation method of functional seaweed plant ice cream is characterized by comprising the following steps:

mixing raw materials: mixing plant milk, plant protein, seaweed powder, a stabilizer, a sweetening agent, prebiotics and purified water preheated to 40-60 ℃ according to a ratio, then adding the premixed compound vegetable fat and emulsifier, and stirring uniformly to obtain a mixed material.

Homogenizing: homogenizing the mixture by two-stage homogenizing method at a pressure of 12-20Mpa for 10-15min, a pressure of 3-5Mpa for 3-5min, and a temperature of 65-70 deg.C.

And (3) sterilization: and (3) placing the homogenized mixture into a sterilization pot, and carrying out pasteurization at the temperature of 70-85 ℃ for 20-40 min.

Cooling and aging: the sample obtained above is placed in a refrigerating chamber (2-5 ℃) for rapid cooling and aged in the environment for 4-20 h.

Freezing: adding the micro-encapsulated probiotics into the aged mixed material according to the proportion, and placing the mixed material in a freezing machine with the temperature of-2 to-10 ℃ and the speed of 300r/min for strong stirring and freezing for 30 to 40 min.

Hardening and storing: putting the frozen sample into a container, hardening the sample for 8 to 12 hours at the temperature of between 25 ℃ below zero and 30 ℃ below zero, and freezing the sample in a refrigeration house to obtain the finished product, namely the functional seaweed plant ice cream.

Technical Field

The invention relates to the technical field of food processing, in particular to functional seaweed plant ice cream and a preparation method thereof.

Background

The ice cream has beautiful shape and cool mouthfeel, gives people a happy and sweet feeling, and is a delicious food indispensable for children and women in summer. However, most of the currently marketed ice creams contain a large amount of animal fat and animal protein, and researches show that excessive intake of the animal fat and the animal protein can cause the increase of the cholesterol and fat content of a human body and cause the surplus of nutrition of the human body; in order to ensure the fresh and sweet taste of the product and save the cost, a large amount of cane sugar is added in the process of making the ice cream. Excessive intake of sugar and animal fat and protein can cause obesity, and further increase the risk of chronic non-infectious diseases such as diabetes, hypertension, cardiovascular diseases, coronary heart disease and the like.

Disclosure of Invention

The invention mainly aims to provide functional seaweed plant ice cream, and aims to provide ice cream with low fat, low protein, low sugar, low energy, health care effect and special flavor to meet the requirements of people on nutrition, health, delicacy and convenience of food.

In order to achieve the purpose, the invention provides a functional seaweed plant ice cream which comprises the following components in percentage by mass: plant milk: 20 to 50 percent; compounding vegetable oil: 2 to 10 percent; plant protein: 1 to 5 percent; seaweed meal: 0.5-2%; emulsifier: 0.5-3%; a stabilizer: 0.5-2%; a sweetening agent: 0.01 to 0.12 percent; prebiotics: 0.5 to 5 percent; and (3) probiotics: 0.01 to 0.05 percent; the balance of water.

Optionally, the plant milk comprises one or more of oat milk, soybean milk, coconut milk, walnut milk, and badam milk.

Further, the compound vegetable oil comprises a compound of one or more of olive oil, linseed oil, rapeseed oil, soybean oil, coconut oil, grape seed oil, sunflower oil and perilla oil, medium-chain triglyceride and conjugated linoleic acid.

Further, the vegetable protein comprises one or more of soybean protein, rice protein, peanut protein, walnut protein and pea protein.

Further, the seaweed powder comprises one or more of spirulina powder, chlorella powder, sargassum fusiforme powder, undaria pinnatifida powder and kelp powder.

Further, the sweetener is one or more of sucralose, stevioside, acesulfame potassium, aspartame and neotame.

Further, the emulsifier comprises one or more of soybean lecithin, sucrose fatty acid ester, monoglyceride, diglycerol fatty acid ester, sorbitan fatty acid ester, triglycerol fatty acid ester and propylene glycol fatty acid ester;

the stabilizer comprises one or more of carrageenan, guar gum, locust bean gum, pectin, xanthan gum, modified starch, sodium alginate, konjac glucomannan and sodium carboxymethylcellulose.

Further, the prebiotics comprise one or more of stachyose, raffinose, fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, soybean oligosaccharide, isomalto-oligosaccharide and isomalto-oligosaccharide.

Further, the probiotics is one or more of bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus acidophilus.

The invention also provides a preparation method of the functional seaweed plant ice cream, which comprises the following steps:

mixing raw materials: mixing plant milk, plant protein powder, seaweed powder, a stabilizer, a sweetening agent, prebiotics and purified water preheated to 40-60 ℃ according to a ratio, then adding the premixed compound vegetable fat and emulsifier, and uniformly stirring to obtain a mixed material.

Homogenizing: homogenizing the mixture by two-stage homogenizing method at a pressure of 12-20Mpa for 10-15min, a pressure of 3-5Mpa for 3-5min, and a temperature of 65-70 deg.C.

And (3) sterilization: and (3) placing the homogenized mixture into a sterilization pot, and carrying out pasteurization at the temperature of 70-85 ℃ for 20-40 min.

Cooling and aging: the sample obtained above is placed in a refrigerating chamber (2-5 ℃) for rapid cooling and aged in the environment for 4-20 h.

Freezing: adding the micro-encapsulated probiotics into the aged mixed material according to the proportion, and placing the mixed material in a freezing machine with the temperature of-2 to-10 ℃ and the speed of 300r/min for strong stirring and freezing for 30 to 40 min.

Hardening and storing: putting the frozen sample into a container, hardening the sample for 8 to 12 hours at the temperature of between 25 ℃ below zero and 30 ℃ below zero, and freezing the sample in a refrigeration house to obtain the finished product, namely the functional seaweed plant ice cream.

According to the technical scheme, the plant milk, the plant oil, the plant protein and the sweetening agent are adopted to replace the animal milk, the animal oil, the animal protein and the cane sugar, so that the ice cream with low sugar content, low fat content, low energy content and rich plant protein is obtained, the artificial pigment in the ice cream can be replaced by adding the seaweed, the health functional characteristic of the ice cream can be improved, the intestinal health can be promoted by adding the prebiotics and the probiotics, and the functional seaweed plant ice cream with low sugar content, low fat content, low energy content, rich plant protein, auxiliary weight loss and intestinal health promotion functions is obtained.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the structures shown in the drawings without creative efforts.

FIG. 1 is a schematic flow chart of a preparation method of the functional seaweed plant ice cream of the invention;

FIG. 2 is a graph showing sensory evaluation results of the functional algal plant ice cream of the present invention;

FIG. 3 is a graph showing the effect of freezing time on the viable count of the functional algal plant ice cream of the present invention;

FIG. 4 is a graph showing the effect of freezing time on the number of viable bacteria in the functional algal plant ice cream of the present invention after gastric juice treatment.

The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention provides a functional seaweed plant ice cream which comprises the following components in percentage by mass: plant milk: 20 to 50 percent; compounding vegetable oil: 2 to 10 percent; plant protein: 1 to 5 percent; seaweed meal: 0.5-2%; emulsifier: 0.5-3%; a stabilizer: 0.5-2%; a sweetening agent: 0.01 to 0.12 percent; prebiotics: 0.5 to 5 percent; and (3) probiotics: 0.01 to 0.05 percent; the balance of water.

According to the technical scheme, the plant milk, the plant oil, the plant protein and the sweetening agent are adopted to replace the animal milk, the animal oil, the animal protein and the cane sugar, so that the ice cream with low sugar content, low fat content, low energy content and rich plant protein is obtained, the artificial pigment in the ice cream can be replaced by adding seaweed, the health functional characteristic of the ice cream can be improved, the intestinal health can be promoted by adding prebiotics and probiotics, and the plant ice cream with low sugar content, low fat content, low energy content, rich plant protein, auxiliary weight loss and intestinal health promotion functions is obtained.

Specifically, the plant milk is one or more of oat milk, soybean milk, coconut milk, walnut milk and badam milk. Vegetable milk contains most of the nutrients of the original food and is less caloric than whole milk. For people with lactose intolerance, the plant milk is a good substitute, and the plant milk hardly has intestinal reaction. The addition of vegetable milk instead of animal milk can reduce the calorie of the ice cream, ensure the nutrition of the ice cream and reduce adverse reactions.

Further, the compound vegetable oil is a compound of one or more of olive oil, linseed oil, rapeseed oil, soybean oil, coconut oil, grape seed oil, sunflower oil and perilla oil, medium-chain triglyceride and conjugated linoleic acid.

The vegetable fat content has great influence on the mouthfeel and texture characteristics of the product, and the higher the fat content is, the more delicate the mouthfeel of the final product is, but the final product is also unhealthy, so the proportion of the vegetable fat needs to be proper. Medium Chain Triglycerides (MCT), a type of fatty acid, have excellent properties such as small molecular weight, direct absorption by the portal vein without digestion, rapid energy supply, and no accumulation in fat, and are widely used in foods. Conjugated Linoleic Acid (CLA) is taken as an isomer of essential fatty Acid Linoleic Acid, the biological effect of the CLA is widely concerned in recent years, and researches show that the Conjugated Linoleic Acid can reduce the fat content of a body, improve the content of lean body mass, and simultaneously has positive effects on inhibiting tumors and atherosclerosis and improving immunity.

Specifically, the vegetable protein is one or more of soybean protein, rice protein, peanut protein, walnut protein and pea protein. The vegetable protein is derived from plants, is one of proteins, has comprehensive nutrition, is easy to be digested and absorbed by human bodies, has various physiological health-care functions, and is an excellent animal protein substitute protein.

Further, the seaweed powder is one or more of spirulina powder, chlorella powder, sargassum fusiforme powder, undaria pinnatifida powder and kelp powder. The seaweed is used as an important component of marine organisms, is rich in resources and low in price in China, and simultaneously contains a large amount of bioactive substances and nutrient substances which are lacked by modern organisms and terrestrial organisms. The seaweed powder is combined with the ice cream, and the natural pigment of the seaweed can replace the addition of artificial pigment and endow the final product with fresh grass color. The functional active ingredients such as algal polysaccharide, algal fiber and mineral substances rich in the seaweed can greatly enhance the functional characteristics of the ice cream. The algal polysaccharide has the functions of immunoregulation, antivirus, antitumor and antioxidation, and also has the functions of antibiosis, antiphlogosis, weight reduction and fat elimination. Therefore, the seaweed in the ice cream provided by the embodiment of the invention can replace artificial pigments and improve the health functional characteristics of the product.

Further, the sweetener is one or more of sucralose, stevioside, acesulfame potassium, aspartame and neotame. Sugar substitutes such as sweetening agents and the like are used for replacing white granulated sugar and cane sugar, and the purpose of reducing the sugar content of the ice cream is achieved. The sweetener has the characteristics of no energy, high sweetness, pure sweetness, high safety and the like, is not absorbed after being eaten, does not generate heat energy, is a good natural sweetener for patients with diabetes and obesity, and is particularly suitable for preparing ice cream.

Further, the emulsifier is one or more of soybean lecithin, sucrose fatty acid ester, monoglyceride, diglycerol fatty acid ester, sorbitan fatty acid ester, triglycerol fatty acid ester, and propylene glycol fatty acid ester.

Soybean lecithin is an essence extracted from semen glycines, and has effects of delaying aging, preventing cardiovascular disease and cerebrovascular disease, preventing senile dementia, protecting liver and reducing blood sugar. The sucrose fatty acid ester is used for ice cream, and has effects of increasing emulsification and dispersibility, increasing specific volume, and improving heat stability, formability and taste.

The distillation-grade monoglyceride is an ideal emulsifier and stabilizer for making high-quality ice cream, and can improve fat dispersibility and make fat particles fine and uniform; promoting the interaction of fat and protein; preventing and controlling the formation of coarse ice crystals to make the tissue fine and smooth; the shape retention and the storage performance of the product are improved; improve the mouth melting property.

Further, the stabilizer is one or more of carrageenan, guar gum, locust bean gum, pectin, xanthan gum, modified starch, sodium alginate, konjac glucomannan and sodium carboxymethylcellulose.

The carrageenan can make fat and other solid components uniformly distributed, prevent milk component separation and ice crystal enlargement during manufacture and storage, and make the ice cream fine and smooth and delicious. In the production of the ice cream, the carrageenan can react with cations in the plant milk to generate unique gelling property, so that the formability and the melting resistance of the ice cream can be improved, the stability of the ice cream under temperature fluctuation is improved, and the ice cream is not easy to melt when being placed.

In ice cream production, locust bean gum and guar gum are preferred primary stabilizers, used alone or in combination, however they have the same disadvantage of causing whey separation in the ice cream mix. Carrageenan, while increasing the viscosity of the system, does not contain enough gum to stabilize the system and is therefore not suitable as a primary stabilizer, but at very low concentrations it acts as a good secondary stabilizer to prevent whey separation, so the addition of carrageenan to locust bean gum and guar gum is the best stabilizer combination.

Further, the prebiotics comprise one or more of stachyose, raffinose, fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, soybean oligosaccharide, isomalto-oligosaccharide and isomalto-oligosaccharide.

Specifically, the probiotic is one or more of bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus acidophilus. The probiotic bacteria are often influenced by food components (acid, alkali, additives, etc.), processing and storage conditions (freezing, oxygen, etc.), and host digestive system (gastric acid, bile acid, digestive enzymes), which results in a significant decrease in the number of viable bacteria in the probiotic food, even below the minimum threshold (generally considered to be not less than 10 in food) at which the probiotic food can exert physiological effects⁶cfu/g or 10⁶cfu/mL). The microcapsule embedding technology can embed probiotics in the enteric wall material, so that the resistance of the thalli to adverse environment can be enhanced, the probiotics in the microcapsules can be quickly released under the proper condition of the intestinal tract, the survival rate of the thalli in the intestinal tract is obviously improved, and the beneficial effects are better exertedThe bacteria generation can promote intestinal health.

In another aspect, the present invention provides a method for preparing a functional seaweed plant ice cream, referring to fig. 1, comprising:

s1: mixing the raw materials.

Mixing the plant milk, the plant protein, the seaweed meal, the stabilizer, the sweetener, the prebiotics and purified water preheated to 40-60 ℃ according to the proportion of the first aspect, then adding the premixed compound vegetable oil and emulsifier, and stirring uniformly to obtain a mixed material.

S3: and (4) homogenizing.

Homogenizing the mixture by two-stage homogenizing method at a pressure of 12-20Mpa for 10-15min, a pressure of 3-5Mpa for 3-5min, and a temperature of 65-70 deg.C.

S5: and (5) sterilizing.

And (3) placing the homogenized mixture into a sterilization pot, and carrying out pasteurization at the temperature of 70-85 ℃ for 20-40 min.

S7: and (5) cooling and aging.

And (3) placing the sterilized sample in a refrigerating chamber (2-5 ℃) for quick cooling, and aging for 4-20h in the environment.

S9: and (5) freezing.

Adding the micro-encapsulated probiotics into the aged mixed material according to the proportion of the embodiment of the first aspect, and placing the mixed material in a freezing machine with the temperature of-2 to-10 ℃ and the speed of 300r/min for strong stirring and freezing for 30 to 40 min.

S11: hardening and storing.

Putting the frozen sample into a container, hardening the sample for 8 to 12 hours at the temperature of between 25 ℃ below zero and 30 ℃ below zero, and freezing the sample in a refrigeration house to obtain the finished product of the plant ice cream.

Embodiments of the present invention will be described in detail below with reference to specific examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.