阅读说明：本技术 一种植物脂肪全谷物蛋白的雪糕及其制作方法 (Ice cream of vegetable fat whole grain protein and preparation method thereof ) 是由 古幼平 叶联胜 霍思敏 于 2021-08-17 设计创作，主要内容包括：本发明公开一种植物脂肪全谷物蛋白的雪糕,包括以下重量百分比的成分：白砂糖9％～13％、植物油9％～13％、葡萄糖浆6％～10％、速溶豆粉4％～7％、燕麦粉4％～7％、乳化增稠剂0.4％～0.6％、食用盐0.01％～0.04％,余量为水。通过采用植物油、燕麦粉和速溶豆粉等作为原料,全部替代现有的动物油脂和乳粉/蛋粉,使得得到的雪糕不含动物脂肪和动物蛋白,制成的雪糕口感组织与传统的基本一样,有较好的抗融性；植物脂肪全谷物蛋白不仅填补市场上还没有用全谷物蛋白和植物脂肪共同制成雪糕的缺陷,还满足和喜欢素食或向往更健康概念谷物蛋白的消费者的需求。(The invention discloses an ice cream of vegetable fat whole grain protein, which comprises the following components in percentage by weight: 9 to 13 percent of white granulated sugar, 9 to 13 percent of vegetable oil, 6 to 10 percent of glucose syrup, 4 to 7 percent of instant soybean powder, 4 to 7 percent of oat powder, 0.4 to 0.6 percent of emulsifying thickener, 0.01 to 0.04 percent of edible salt and the balance of water. The vegetable oil, oat flour, instant soybean flour and the like are adopted as raw materials to completely replace the existing animal oil and fat and milk powder/egg powder, so that the obtained ice cream does not contain animal fat and animal protein, and the prepared ice cream has the same taste and tissue as the traditional ice cream and has better melting resistance; the plant fat whole grain protein not only fills the defect that the ice cream is not made of whole grain protein and plant fat together in the market, but also meets the requirements of consumers who like vegetarian food or the cereal protein which is directed to a more healthy concept.)

1. The ice cream with vegetable fat and whole grain protein is characterized by comprising the following components in percentage by weight: 9 to 13 percent of white granulated sugar, 9 to 13 percent of vegetable oil, 6 to 10 percent of glucose syrup, 4 to 7 percent of instant soybean powder, 4 to 7 percent of oat powder, 0.4 to 0.6 percent of emulsifying thickener, 0.01 to 0.04 percent of edible salt and the balance of water.

2. The vegetable fat whole grain protein ice cream as claimed in claim 1, further comprising 0.01-0.1% of food essence.

3. The ice cream bar of vegetable fat whole grain protein as claimed in claim 1, wherein the emulsifying thickener comprises sodium carboxymethylcellulose, carrageenan and mono-diglycerol fatty acid ester.

4. The vegetable fat whole grain protein ice cream as claimed in claim 1, further comprising one or two of fructo-oligosaccharide and pericarpium Citri Reticulatae Chachiensis powder, wherein the content of fructo-oligosaccharide is 3% -6%, and the content of pericarpium Citri Reticulatae Chachiensis is 0.2% -1%.

5. The vegetable fat whole grain protein ice cream of claim 1, wherein the protein content of the instant soybean powder is 26-37%.

6. A method of making a vegetable fat whole grain protein popsicle as claimed in any one of claims 2 to 5, comprising the steps of:

s1, uniformly mixing the white granulated sugar and the emulsifying thickener to obtain a mixed material;

s2, injecting water into the mixed material, and heating;

s3, sequentially adding vegetable oil, glucose syrup, instant soybean powder, oat powder and edible salt into the heated liquid, adding one or two of fructo-oligosaccharide and Xinhui dried orange peel powder, stirring, heating and sterilizing;

s4, filtering the sterilized feed liquid and homogenizing;

s5, rapidly cooling the homogenized feed liquid;

s6, cooling, aging, and adding food essence at the later stage of aging;

and S7, pouring and forming the aged feed liquid, and freezing to obtain a finished product.

7. The method for making an ice cream bar of vegetable fat whole grain protein according to claim 6, wherein the heating temperature in step S2 is 45-50 ℃.

8. The method for making the ice cream bar of vegetable fat whole grain protein according to claim 7, wherein the sterilization temperature in the step S3 is 80-86 ℃, and the sterilization time is 4-6 minutes.

9. The method of claim 8, wherein the step S4 is carried out by filtering with 80 mesh sieve under homogenizing pressure of 19 + -1 MPa.

10. The method of making a vegetable fat whole grain protein ice cream bar as claimed in claim 9, wherein the homogenized material liquid is rapidly cooled to 1-7 ℃ in step S5, and the aging time in step S6 is 4-16 hours.

Technical Field

The invention belongs to an ice cream and a preparation method thereof, and particularly relates to an ice cream of vegetable fat whole grain protein and a preparation method thereof.

Background

The ice cream is a leisure food loved by consumers, and the existing ice cream contains animal fat protein or animal protein, so that the requirements of more and more cereal protein and vegetarian consumers in a more healthy concept cannot be met.

Disclosure of Invention

The invention aims to provide an ice cream bar of vegetable fat whole grain protein and a preparation method thereof, which can solve at least one of the problems.

According to one aspect of the invention, the invention provides a plant fat whole grain protein ice cream, which comprises the following components in percentage by weight: 9 to 13 percent of white granulated sugar, 9 to 13 percent of vegetable oil, 6 to 10 percent of glucose syrup, 4 to 7 percent of instant soybean powder, 4 to 7 percent of oat powder, 0.4 to 0.6 percent of emulsifying thickener, 0.01 to 0.04 percent of edible salt and the balance of water.

The invention has the beneficial effects that: the vegetable oil, oat flour, instant soybean flour and the like are adopted as raw materials to completely replace the existing animal oil and fat and milk powder/egg powder, so that the obtained ice cream does not contain animal fat and animal protein, and the prepared ice cream has the same taste and tissue as the traditional ice cream and has better melting resistance; the plant fat whole grain protein not only fills the defect that the ice cream is not made of whole grain protein and plant fat together in the market, but also meets the requirements of consumers who like vegetarian food or the cereal protein which is directed to a more healthy concept.

In some embodiments, the plant fat whole grain protein ice cream further comprises 0.01% -0.1% of a food flavor. Therefore, the ice cream bar can be endowed with fragrance.

In some embodiments, the emulsifying thickener includes sodium carboxymethylcellulose, carrageenan, and mono-diglycerol fatty acid esters, and the like. Therefore, the viscosity of the components in the ice cream can be improved and increased, the physical properties of the food can be improved, and the ice cream has a smooth and palatable feeling.

In some embodiments, a plant fat whole grain protein ice cream bar further comprises one or both of fructo-oligosaccharide and citrus peel powder from Xinhui, wherein the content of fructo-oligosaccharide is 3% to 6%, and the content of citrus peel powder from Xinhui is 0.2% to 1%. Fructo-oligosaccharide is a typical prebiotic, and is selectively utilized by bifidobacteria in the intestinal tract in the large intestine to promote growth, inhibit harmful and putrefactive bacteria, and bidirectionally regulate the intestinal flora to a balanced state. Therefore, the health food can increase the bowel relaxing effect, improve the immunity of the human body, reduce toxin, reduce blood fat and cholesterol and improve the absorption of the human body to mineral substances.

In some embodiments, the protein content of the instant soy flour is between 26 and 37%. Therefore, the protein content is higher, and the requirements of the whole grain protein are met.

According to another aspect of the present invention, there is provided a method for preparing an ice cream bar of vegetable fat whole grain protein, comprising the steps of:

s1, uniformly mixing the white granulated sugar and the emulsifying thickener to obtain a mixed material;

s2, injecting water into the mixed material, and heating;

s3, sequentially adding vegetable oil, glucose syrup, instant soybean powder, oat powder and edible salt into the heated liquid, adding one or two of fructo-oligosaccharide and Xinhui dried orange peel powder, stirring, heating and sterilizing;

s4, filtering the sterilized feed liquid and homogenizing;

s5, rapidly cooling the homogenized feed liquid;

s6, cooling, aging, and adding food essence at the later stage of aging;

and S7, pouring and forming the aged feed liquid, and freezing to obtain a finished product.

In some embodiments, the heating temperature in step S2 is 45-50 ℃. This enables the respective liquids to be sufficiently mixed.

In some embodiments, the sterilization temperature in step S3 is 80-86 ℃ and the sterilization time is 4-6 minutes. Therefore, the food can be effectively sterilized, and the edible sanitary requirements can be met.

In some embodiments, the filtering in step S4 is performed by 80 mesh filtering, and the homogenizing pressure is controlled at 19 ± 1 MPa. Therefore, the filter screen of 80 meshes is adopted for filtering, and foreign matters are prevented from entering the next working procedure; the homogenizing pressure is controlled at 19 + -1 MPa, which can ensure the stability of each component, and make the prepared ice cream have fine taste.

In some embodiments, the homogenized mixture is rapidly cooled to 1-7 ℃ in step S5, and the aging time in step S6 is 4-16 hours. Therefore, the temperature is quickly cooled to 1-7 ℃, and the growth of microorganisms can be effectively inhibited.

Therefore, the ice cream prepared by the preparation method of the ice cream with the vegetable fat whole grain protein adopts the vegetable oil, the oat flour, the instant soybean flour and the like as raw materials to completely replace the prior animal fat and milk powder/egg powder, so that the obtained ice cream does not contain the animal fat and the animal protein, the mouth feel and the tissue of the prepared ice cream are basically the same as those of the traditional ice cream, the melting resistance is better, and different eating requirements are met.

Detailed Description

The present invention is described in further detail below.

Example 1

The invention provides an ice cream of vegetable fat whole grain protein, which comprises the following components in percentage by weight: 9% of white granulated sugar, 9% of vegetable oil, 6% of glucose syrup, 4% of instant soybean powder, 4% of oat powder, 0.4% of emulsifying thickener, 0.01% of edible salt and the balance of water.

The ice cream disclosed by the invention adopts vegetable oil, oat flour, instant soybean flour and the like as raw materials to completely replace the existing animal oil and fat and milk powder/egg powder, so that the obtained ice cream does not contain animal fat and animal protein, and the prepared ice cream has the same taste and tissue as the traditional ice cream and better melting resistance; the plant fat whole grain protein not only fills the defect that the ice cream is not made of whole grain protein and plant fat together in the market, but also meets the requirements of consumers who like vegetarian food or the cereal protein which is directed to a more healthy concept.

Wherein the instant soybean powder is one or more of instant soybean powder, instant chickpea powder and instant black soybean powder. Therefore, the ice cream bar can meet the use requirement, and the instant soybean powder added into the ice cream bar can act together with the oat powder, so that the whole ice cream bar is stable and uniform in shape and has good melting resistance, and the ice cream bar can conveniently replace the existing milk powder and egg powder.

The ice cream with the vegetable fat whole grain protein also comprises 0.01-0.1% of essence for food. Therefore, the ice cream bar can be endowed with fragrance.

Wherein the emulsifying thickener comprises sodium carboxymethylcellulose, carrageenan and mono-diglycerol fatty acid ester. Therefore, the viscosity of the components in the ice cream can be improved and increased, the physical properties of the food can be improved, and the ice cream has a smooth and palatable feeling.

The instant soybean powder can be one or more of instant soybean powder, instant chickpea powder and instant black soybean powder. Therefore, the ice cream bar can meet the use requirement, and the instant soybean powder added into the ice cream bar can act together with the oat powder, so that the whole ice cream bar is stable and uniform in shape and has good melting resistance, and the ice cream bar can conveniently replace the existing milk powder and egg powder.

The protein content of the instant soybean powder is 26-37%. Therefore, the protein content is higher, and the requirements of the whole grain protein are met.

The invention relates to a method for making ice cream with vegetable fat and whole grain protein, which comprises the following steps:

s1, pouring the white granulated sugar and the thickening agent into a mixing tank, and mixing uniformly to obtain a mixed material;

s2, injecting drinking water with corresponding weight into the mixed material, namely pouring the drinking water into a mixing tank, and heating; wherein the heating temperature is 45 ℃, so that the white granulated sugar and the emulsifying thickener are conveniently and fully blended into the water, and are conveniently mixed with other components subsequently;

s3, adding vegetable oil, glucose syrup, instant soybean powder, oat powder and edible salt into the heated liquid in sequence, stirring, heating and sterilizing; the adding mode of each material is put into the mixing tank according to the sequence of liquid material → semi-solid material → solid material, so that the components can be uniformly mixed during stirring, and the instant beans and oat flour are gelatinized at the heating temperature, so that the material liquid is more uniformly and stably mixed, and is not layered after standing. Wherein the sterilization temperature is 80 ℃, and the sterilization time is 6 minutes. Therefore, the food is guaranteed to be effectively sterilized, and the edible sanitary requirement is met;

s4, filtering the sterilized feed liquid and homogenizing; filtering with 80 mesh filter screen, and homogenizing under 19 + -1 MPa. Therefore, the filter screen of 80 meshes is adopted for filtering, and foreign matters are prevented from entering the next working procedure; the homogenizing pressure is controlled at 19 +/-1 MPa, so that the stability of each component can be ensured, and the prepared ice cream has fine and smooth mouthfeel;

s5, rapidly cooling the homogenized material liquid to 1-7 ℃, effectively inhibiting the growth of other microorganisms, and ensuring the edible safety of the obtained ice cream;

s6, cooling, aging, and adding food essence at the later stage of aging;

s7, pouring and forming the aged material liquid for 4 hours, and freezing to obtain the finished product, namely the ice cream of the vegetable fat whole grain protein. Storing the prepared ice cream at-18 deg.C or below.

The ice cream prepared by the preparation method of the invention is tested from the acceptability and the liking degree, and is evaluated mainly from the aspects of appearance, flavor, organization and the like, and the organization evaluates 100 people, and the detailed table is as follows:

sample characteristics (Scoring by 10 points)

Sample (I)	Receptivity	Appearance of the product	Flavor (I) and flavor (II)	Tissue of
					Ice cream in the invention	9	8	9	9

The ice cream of the invention is placed indoors at different temperatures and is subjected to melting resistance tests under the condition of no direct sunlight, and the result accords with the characteristics of the ice cream as follows:

temperature of	15℃	20℃	25℃	30℃
					Time to start thawing	30min	20min	13min	2min

Example 2

This example is essentially the same as example 1 and performs essentially the same as example 1, except that: the plant fat whole grain protein ice cream in the embodiment comprises the following components in percentage by weight: 13% of white granulated sugar, 13% of vegetable oil, 10% of glucose syrup, 7% of instant soybean powder, 7% of oat powder, 0.6% of emulsifying thickener, 0.04% of edible salt and the balance of water.

The ice cream of the plant fat whole grain protein also comprises one or two of fructo-oligosaccharide and Xinhui dried orange peel powder, wherein the content of the fructo-oligosaccharide is 3-6%, and the content of the Xinhui dried orange peel powder is 0.2-1%. Fructo-oligosaccharide is a typical prebiotic, and is selectively utilized by bifidobacteria in the intestinal tract in the large intestine to promote growth, inhibit harmful and putrefactive bacteria, and bidirectionally regulate the intestinal flora to a balanced state. The product has effects in relieving constipation, improving immunity, reducing toxin, reducing blood lipid and cholesterol, and improving mineral absorption. The Xinhui dried orange peel is approved as a geographical sign protection product by the national quality control Bureau as early as 2006, has the effects of promoting the circulation of qi and strengthening the spleen, regulating the middle warmer and harmonizing the stomach, reducing phlegm and stopping cough, descending qi and preventing vomiting, soothing the liver and benefiting the gallbladder, resolving masses and resolving carbuncles and the like, and contains flavonoid components and volatile oil components which are far higher than those of dried orange peels in other production places, so that the effects of regulating qi and strengthening the spleen, eliminating dampness and reducing phlegm can be increased. Meanwhile, fructo-oligosaccharide and Xinhui dried orange peel are added, so that digestion of the Xinhui dried orange peel and absorption of components contained in the Xinhui dried orange peel can be promoted.

In the preparation method of the ice cream with vegetable fat whole grain protein, the heating temperature in the step S2 is 50 ℃; step S3, adding any one or two of fructo-oligosaccharide and Xinhui dried orange peel powder, wherein the sterilization temperature is 86 ℃, and the sterilization time is 4 minutes; the aging time in step S6 was 16 hours.

Example 3

This example is essentially the same as example 1, and the properties are the same as example 1, with the following differences: the plant fat whole grain protein ice cream in the embodiment comprises the following components in percentage by weight: 11% of white granulated sugar, 11% of vegetable oil, 8% of glucose syrup, 6% of instant soybean powder, 6% of oat powder, 0.5% of an emulsifying thickener, 0.03% of edible salt and the balance of water.

The heating temperature in the step S2 in the preparation method of the ice cream bar of vegetable fat whole grain protein is 48 ℃; in the step S3, the sterilization temperature is 83 ℃, and the sterilization time is 4 minutes; the aging time in step S6 was 10 hours.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various changes and modifications can be made without departing from the inventive concept of the present invention, and these changes and modifications are all within the scope of the present invention.