阅读说明：本技术 一种双蛋白冰激凌的配方及其制备方法 (Formula and preparation method of double-protein ice cream ) 是由 李杨 孙禹凡 张小影 方琳 孙远达 于 2019-10-22 设计创作，主要内容包括：本发明公开了一种双蛋白冰激凌的制备方法,涉及冰激凌生产技术领域。其中双蛋白冰激凌的制备方法包括以下重量份的原料制成：大豆22-26份、乳清蛋白粉8-12份、奶粉10-18份、小麦胚芽粉3-5份、榛子蛋白1-2份、玉米蛋白5-8份、花生蛋白6-8份、乳化剂0.2-0.8份、增稠剂0.8-1.6份、调味粉0.05-0.2份、麦芽糊精12-15份、益生元3-4份、白砂糖23.7-31.8份、软化水237-318份。大豆制浆后,混入榛子蛋白、玉米蛋白,并且加入调味粉、麦芽糊精、益生元和白砂糖,再加入剩余的软化水进行高速分散,升温至60-70℃,分散1-1.5h后加入乳化剂和增稠剂,保温静置1-2h；再依次进行均质、灭菌、老化和凝冻处理,处理后灌装再冷藏得到产品。(The invention discloses a preparation method of double-protein ice cream, and relates to the technical field of ice cream production. The preparation method of the double-protein ice cream comprises the following raw materials in parts by weight: 22-26 parts of soybean, 8-12 parts of whey protein powder, 10-18 parts of milk powder, 3-5 parts of wheat germ powder, 1-2 parts of hazelnut protein, 5-8 parts of corn protein, 6-8 parts of peanut protein, 0.2-0.8 part of emulsifier, 0.8-1.6 parts of thickener, 0.05-0.2 part of seasoning powder, 12-15 parts of maltodextrin, 3-4 parts of prebiotics, 23.7-31.8 parts of white granulated sugar and 318 parts of softened water 237-. After soybean pulping, mixing hazelnut protein and corn protein, adding seasoning powder, maltodextrin, prebiotics and white granulated sugar, adding the rest softened water for high-speed dispersion, heating to 60-70 ℃, dispersing for 1-1.5h, adding an emulsifier and a thickener, and standing for 1-2h while keeping the temperature; and then carrying out homogenization, sterilization, aging and congealing treatment in sequence, filling after treatment and refrigerating to obtain the product.)

1. The formula of the double-protein ice cream is characterized in that the ice cream is prepared from the following raw materials in parts by weight: 22-26 parts of soybean, 8-12 parts of whey protein powder, 10-18 parts of milk powder, 3-5 parts of wheat germ powder, 1-2 parts of hazelnut protein, 5-8 parts of corn protein, 6-8 parts of peanut protein, 0.2-0.8 part of emulsifier, 0.8-1.6 parts of thickener, 0.05-0.2 part of seasoning powder, 12-15 parts of maltodextrin, 3-4 parts of prebiotics, 23.7-31.8 parts of white granulated sugar and 318 parts of softened water 237-.

2. The formula of the double-protein ice cream as claimed in claim 1, wherein the emulsifier is prepared by mixing soybean lecithin, sucrose fatty acid ester and lauric acid monoglyceride in a mass ratio of 1.5:2: 1.

3. The formula of the double-protein ice cream as claimed in claim 1, wherein the thickener is prepared by mixing konjac flour, gleditsia sinensis gum and soybean dietary fiber in a mass ratio of 1.2:0.5: 2.3.

4. The formula of double-protein ice cream as claimed in claim 1, wherein the seasoning powder is prepared from one or more of fruits, beans, vanilla, matcha and red dates.

5. The formula of the double-protein ice cream as claimed in claim 1, wherein the prebiotics are prepared by mixing inulin, xylo-oligosaccharide and stachyose in a mass ratio of 2:1.3: 1.

6. The formula of double-protein ice cream according to claim 1, wherein the preparation method of the ice cream comprises the following steps:

(1) firstly, respectively pouring selected high-quality soybean and wheat germ powder into water for elutriation, removing substances such as dust and dust on the surfaces of the raw materials, elutriating for 3 times, then pouring the raw materials into softened water for soaking for 4-6 hours, adjusting the pH value to be more than or equal to 6.5, pouring the soaked raw materials into a grinder, adding 60-80 parts of softened water, grinding the mixture into pulp, pouring the obtained mixed pulp into a centrifuge for high-speed centrifugation to obtain clear liquid, adjusting the pH value of the clear liquid to 7-7.2, and standing for 1-2 hours to obtain grain base liquid for later use;

(2) adding hazelnut protein, corn protein and peanut protein into a stirrer, adding 20-30 parts of softened water, heating to 60-65 ℃, adjusting the rotating speed to 300-;

(3) adding the grain base liquid in the step (1) and the protein base material in the step (2) into a high-speed dispersion machine, adding seasoning powder, maltodextrin, prebiotics and white granulated sugar, adding the rest softened water for high-speed dispersion, heating to 60-70 ℃, adding an emulsifier and a thickening agent after dispersing for 1-1.5h, and standing for 1-2h under heat preservation to obtain an ice cream stock solution for later use;

(4) and (4) pouring the ice cream stock solution obtained in the step (3) into a filter for filtering, sequentially carrying out homogenizing, sterilizing, aging and freezing treatment after filtering, filling after treatment, and refrigerating to obtain the product.

Technical Field

The invention relates to the technical field of ice cream production, and particularly relates to a formula of double-protein ice cream and a preparation method thereof.

Background

The ice cream is a food containing high-quality protein, high sugar and high fat, and also contains amino acids, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, vitamins, etc., and has the functions of regulating physiological function and maintaining osmotic pressure and pH value. Because of its strong summer-heat relieving function, ice cream is especially popular in summer, especially children and young people.

The traditional ice cream is a frozen food prepared by taking milk or milk powder and a sweetening agent as main components, adding an emulsifier, a stabilizer, essence and other auxiliary materials and carrying out a series of processing technologies. The ice cream has high nutritive value, fine and smooth taste and variable flavor, and is popular with consumers. However, ice cream is high in calorie and low in functional ingredients (including natural antioxidants, dietary fibers, minerals, and the like), which is contrary to the pursuit of health foods. In addition, as the main raw material of ice cream, the price of milk powder is increasing, so that the development of an ice cream product with low cost, low calorie and comprehensive nutrition is imperative. The concept of 'double protein' and the strategy of 'double protein' are put forward for the first time in the 'second Chinese soybean food industry Tuankuai meeting'. The general double protein refers to the combination of soybean protein and milk protein, and is applied to various dairy products. The soybean and the milk have the advantages that the former has no lactose intolerance reaction and no cholesterol, and the latter contains rich calcium, thereby being an ideal food which is 'close to perfect' for human beings. The combination of soybean and milk can make up for deficiencies of each other, improve the nutritive value and added value of the product and improve the taste. In western countries, soymilk has become the main milk substitute for lactose intolerant patients, a low-cost raw material for high-quality proteins. Recent studies have also shown that soy products help prevent heart disease, osteoporosis, obesity, cancer, etc., and reduce intake of cholesterol, so that the worldwide demand for soy products is gradually increasing. The bean dregs contain rich protein, fat, dietary fiber, vitamins, trace elements and the like. In the traditional soybean milk preparation process, the step of filtering and removing dregs is often included, so that the soybean resource waste is caused, the utilization rate of soybeans is reduced, and the production cost is also increased. In order to improve the quality of ice cream products, balance nutrition, reduce production cost and efficiently utilize soybean resources, the research of producing the double-protein ice cream by taking the whole soybean milk as the main protein raw material has practical significance. Practice has shown that the functional ingredients of soybean also have an influence on the quality of ice cream. Research on the fact that dietary fibers extracted from oranges are used as fat substitutes of ice cream by de Moraes Crizel T and the like shows that the dietary fibers have certain water and oil adsorption capacity, and the addition amount of fat in a formula can be reduced without influencing the color, smell and texture of products. In addition, the dietary fiber can also inhibit water from diffusing from the feed liquid to the surface of ice crystals, even can avoid the movement of water and reduce the recrystallization phenomenon, so that the dietary fiber can partially replace a stabilizer in the ice cream. Meanwhile, both the soybean lecithin and the soybean protein have surface activity and can replace an emulsifier required by ice cream processing.

The whole soybean milk with rich dietary fiber content is prepared by using the whole soybeans and is used for replacing part of milk powder in the traditional whole milk powder ice cream. Due to the addition of functional components such as dietary fiber, soybean protein, soybean phospholipid and the like, the addition amount of fat, emulsifier and stabilizer in the ice cream can be reduced in a proper amount, and finally, brand new ice cream with excellent quality, balanced nutrition and low cost is developed.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides a formula of double-protein ice cream and a preparation method thereof, the invention takes grains as raw materials, and various plant proteins, maltodextrin and prebiotics are added, so that the prepared grain ice cream has low fat, high protein, high fiber and high vitamin content, has natural components, balanced nutrition, is healthy and harmless, can not cause obesity or even diseases even if being eaten too much, and can make human body more healthy.

In order to achieve the above purpose, the technical scheme of the invention is realized by the following technical scheme:

the formula of the double-protein ice cream comprises the following raw materials in parts by weight: 22-26 parts of soybean, 8-12 parts of whey protein powder, 10-18 parts of milk powder, 3-5 parts of wheat germ powder, 1-2 parts of hazelnut protein, 5-8 parts of corn protein, 6-8 parts of peanut protein, 0.2-0.8 part of emulsifier, 0.8-1.6 parts of thickener, 0.05-0.2 part of seasoning powder, 12-15 parts of maltodextrin, 3-4 parts of prebiotics, 23.7-31.8 parts of white granulated sugar and 318 parts of softened water 237-.

Preferably, the formula of the double-protein ice cream is characterized in that the emulsifier is formed by mixing soybean lecithin, sucrose fatty acid ester and lauric acid monoglyceride in a mass ratio of 1.5:2: 1.

Preferably, the formula of the double-protein ice cream is characterized in that the thickening agent is prepared by mixing konjac flour, gleditsia sinensis gum and soybean dietary fiber in a mass ratio of 1.2:0.5: 2.3.

Preferably, the formula of the double-protein ice cream is characterized in that the seasoning powder is prepared from one or more of fruits, beans, vanilla, matcha and red dates.

Preferably, the formula of the double-protein ice cream is characterized in that the prebiotics are prepared by mixing inulin, xylo-oligosaccharide and stachyose in a mass ratio of 2:1.3: 1.

Preferably, the formula of the double-protein ice cream is characterized in that the preparation method of the ice cream comprises the following steps:

(1) firstly, respectively pouring selected high-quality soybean and wheat germ powder into water for elutriation, removing substances such as dust and dust on the surfaces of the raw materials, elutriating for 3 times, then pouring the raw materials into softened water for soaking for 4-6 hours, adjusting the pH value to be more than or equal to 6.5, pouring the soaked raw materials into a grinder, adding 60-80 parts of softened water, grinding the mixture into pulp, pouring the obtained mixed pulp into a centrifuge for high-speed centrifugation to obtain clear liquid, adjusting the pH value of the clear liquid to 7-7.2, and standing for 1-2 hours to obtain grain base liquid for later use;

(2) adding hazelnut protein, corn protein and peanut protein into a stirrer, adding 20-30 parts of softened water, heating to 60-65 ℃, adjusting the rotating speed to 300-;

(3) adding the grain base liquid in the step (1) and the protein base material in the step (2) into a high-speed dispersion machine, adding seasoning powder, maltodextrin, prebiotics and white granulated sugar, adding the rest softened water for high-speed dispersion, heating to 60-70 ℃, adding an emulsifier and a thickening agent after dispersing for 1-1.5h, and standing for 1-2h under heat preservation to obtain an ice cream stock solution for later use;

(4) and (4) pouring the ice cream stock solution obtained in the step (3) into a filter for filtering, sequentially carrying out homogenizing, sterilizing, aging and freezing treatment after filtering, filling after treatment, and refrigerating to obtain the product.

The invention provides a formula of double-protein ice cream and a preparation method thereof, and compared with the prior art, the double-protein ice cream has the advantages that:

(1) the invention adopts soybean, rice, wheat germ powder and millet as raw materials, so that the prepared cereal ice cream has the advantages of low fat, high protein, high fiber and high vitamin content, has the characteristics of natural components, balanced nutrition, health and harmlessness, and effectively reserves the nutritional components in the cereals through soaking, grinding and centrifuging;

(2) the hazelnut protein, the corn protein and the peanut protein are adopted as protein base materials and are added into the raw materials, and the pure natural plant protein is used, so that the protein content in the prepared ice cream is higher, the nutritional ingredients are richer, and the health of a human body is facilitated;

(3) according to the invention, the maltodextrin and the prebiotics are added into the raw materials, so that the production of ice cream is effectively facilitated, the contents of trace elements such as calcium and iron and mineral substances are also increased, the normal substance metabolism of a human body is promoted, the in-vivo bacterial balance is adjusted, the immunity is enhanced, the physique is strengthened, all the components are uniformly distributed in a high-speed dispersion mode, and the mouthfeel is enhanced.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all 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.