阅读说明：本技术 一种草莓豆乳风味冰淇淋及其制备方法 (Strawberry and soybean milk flavored ice cream and preparation method thereof ) 是由 王珍云 于 2019-12-01 设计创作，主要内容包括：本发明公开了一种草莓豆乳风味冰淇淋及其制备方法。本发明所述冰淇淋主要原料为草莓、豆乳、牛奶,配比为草莓果汁20～25%,砂糖10～12%,低聚果糖5～7%,奶油1.5～2.5%以及乳化稳定剂1～2%,纯净水50～62.5%。成品草莓香味浓郁,外观呈均匀的粉红色,无明显冰晶,口感细腻,润滑,风味独特,且营养成分更加丰富。(The invention discloses strawberry and soybean milk flavored ice cream and a preparation method thereof. The main raw materials of the ice cream comprise strawberry, soybean milk and milk, and the ice cream comprises 20-25% of strawberry juice, 10-12% of granulated sugar, 5-7% of fructo-oligosaccharide, 1.5-2.5% of cream, 1-2% of an emulsion stabilizer and 50-62.5% of purified water. The finished strawberry has the advantages of aromatic flavor, uniform pink appearance, no obvious ice crystal, delicate and smooth mouthfeel, unique flavor and richer nutrient components.)

1. The strawberry and soybean milk flavored ice cream is characterized by mainly comprising, by weight, 20-25% of strawberry juice, 10-12% of granulated sugar, 5-7% of fructo-oligosaccharide, 1.5-2.5% of cream, 1-2% of an emulsion stabilizer and 50-62.5% of purified water.

2. The strawberry and soymilk flavored ice cream and the preparation method thereof according to claim 1 are characterized by comprising the following specific preparation steps:

(1) grinding high-quality soybean into pulp, boiling, and cooling for later use;

(2) cleaning fresh strawberry, pulping, and cooling;

(3) adding strawberry juice, soybean milk, granulated sugar, fructo-oligosaccharide, cream, emulsion stabilizer and purified water into fresh milk, stirring, and heating in water bath to melt the cream;

(4) cooling the mixed solution, freezing and forming;

(5) and (4) quickly freezing the materials to obtain a finished product, and storing the finished product.

3. The strawberry and soymilk flavored ice cream and the preparation method thereof according to claim 1 are characterized in that soybeans are used as the main raw material to endow the ice cream with richer mouthfeel.

4. The strawberry and soymilk flavored ice cream and the preparation method thereof according to claim 1 are characterized in that the color and the taste of the ice cream are improved and the beany flavor of the ice cream can be covered by adding a proper amount of strawberry juice.

5. The strawberry and soymilk flavored ice cream and the preparation method thereof according to claim 1, characterized in that the initial water temperature of the water bath heating is 30 ℃ to 35 ℃.

6. The strawberry and soymilk flavored ice cream and the preparation method thereof according to claim 1 are characterized in that the water bath heating temperature is 80-85 ℃, and the holding time is 15-20 min.

7. The strawberry and soymilk flavored ice cream and the preparation method thereof according to claim 1, characterized in that the cream is selected from vegetable cream and is whipped in advance.

8. The strawberry and soybean milk flavored ice cream and the preparation method thereof according to claim 1, characterized in that the freezing temperature is-18 ℃ to-22 ℃, and the time is 12-24 h.

Technical Field

The invention belongs to the field of ice cream production and research and development, and particularly relates to strawberry and soybean milk flavored ice cream and a preparation method thereof.

Background

The ice cream is a frozen dairy product widely popular with the public, and belongs to the solid cold drink food category. The variety is wide in the market and the consumption market is wide. But high fat and low nutrition are also the problems of people. While the traditional ice cream production always takes milk powder or condensed milk as the main raw material, but with the lack of global milk sources, the price rise of milk products and the rise of development and utilization of vegetable protein resources, the trend of making ice cream by taking soybean meal as the raw material becomes the product development of cold drink industry at home and abroad.

Disclosure of Invention

The invention aims to provide strawberry and soybean milk flavored ice cream and a preparation method thereof, which can enrich the nutritional value of the ice cream while keeping the taste of the ice cream so as to respond to the problems in the background art.

The purpose of the invention can be realized by the following technical scheme: the ice cream is prepared from the main raw materials of strawberry, soybean milk and milk, and comprises 20-25% of strawberry juice, 10-12% of granulated sugar, 5-7% of fructo-oligosaccharide, 1.5-2.5% of cream, 1-2% of an emulsion stabilizer and 50-62.5% of purified water.

The specific manufacturing steps are as follows:

(1) grinding high-quality soybean into pulp, boiling, and cooling for later use;

(2) cleaning fresh strawberry, pulping, and cooling;

(3) stirring fresh milk with strawberry juice, soybean milk, granulated sugar, fructo-oligosaccharide, cream, emulsion stabilizer and purified water, heating in water bath to melt cream, wherein the initial water temperature of water bath heating is 30 deg.C, the water bath heating temperature is 80 deg.C, the holding time is 15min, the cream is plant cream, and the cream is to be whipped in advance;

(4) cooling the above mixture, freezing and shaping. The freezing temperature is-18 ℃ to-22 ℃, and the time is 12-24 h;

(5) and (4) quickly freezing the materials to obtain a finished product, and storing the finished product.

The invention has the beneficial effects that: the compound nutritional ice cream prepared from the soybeans and the strawberries not only retains the nutritional ingredients of the soybeans and the strawberries, but also enriches the varieties of the ice cream in the market.

Detailed Description

The technical solution of the present invention will be further described with reference to the following examples.

Example 1.

The main raw materials of the ice cream comprise strawberry, soybean milk and milk, and the mixture ratio is 25% of strawberry juice, 12% of granulated sugar, 7% of fructo-oligosaccharide, 2.5% of cream, 2% of emulsion stabilizer and 61.5% of purified water. The specific manufacturing steps are as follows:

(1) grinding high-quality soybean into pulp, boiling, and cooling for later use;

(2) cleaning fresh strawberry, pulping, and cooling;

(3) stirring fresh milk with strawberry juice, soybean milk, granulated sugar, fructo-oligosaccharide, cream, emulsion stabilizer and purified water, heating in water bath to melt cream, wherein the initial water temperature of water bath heating is 35 deg.C, the water bath heating temperature is 85 deg.C, and the holding time is 20 min;

(4) cooling the mixed solution, freezing and forming, wherein the freezing temperature is-18 ℃ and the time is 36 h;

(5) and (4) quickly freezing the materials to obtain a finished product, and storing the finished product.

Example 2.

The main raw materials of the ice cream comprise strawberry, soybean milk and milk, and the mixture ratio is 20% of strawberry juice, 10% of granulated sugar, 5% of fructo-oligosaccharide, 2% of cream, 1% of emulsion stabilizer and 62% of purified water. The specific manufacturing steps are as follows:

(1) grinding high-quality soybean into pulp, boiling, and cooling for later use;

(2) cleaning fresh strawberry, pulping, and cooling;

(3) stirring fresh milk with strawberry juice, soybean milk, granulated sugar, fructo-oligosaccharide, cream, emulsion stabilizer and purified water, heating in water bath to melt cream, wherein the initial water temperature of water bath heating is 30 deg.C, the water bath heating temperature is 80 deg.C, and the holding time is 15 min;

(4) the cream is plant cream and should be foamed in advance;

(5) cooling the mixed solution, freezing and forming, wherein the freezing temperature is-24 ℃, and the time is 12 hours;

(6) and (4) quickly freezing the materials to obtain a finished product, and storing the finished product.

The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching, and it is intended that all such modifications and variations be included within the scope of the present disclosure.