CN103859130B - A kind of ice cream containing shrimp protein and preparation method thereof - Google Patents
A kind of ice cream containing shrimp protein and preparation method thereof Download PDFInfo
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- CN103859130B CN103859130B CN201410141160.8A CN201410141160A CN103859130B CN 103859130 B CN103859130 B CN 103859130B CN 201410141160 A CN201410141160 A CN 201410141160A CN 103859130 B CN103859130 B CN 103859130B
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Abstract
The invention provides a kind of ice cream using shrimp protein and preparation method thereof, is prepare using shrimp protein as the component preparing ice cream.The shrimp material protein that the present invention uses can make product have more fine and smooth lubricious mouthfeel, and the lemon juice composition of interpolation effectively can weaken the fishy smell of aquatic products, makes its local flavor flat pure and fresh; And the mustard of selective interpolation becomes branch to make the peculiar delicate fragrance local flavor of aquatic products be not fully exerted in ice cream with soy sauce.The original selling point of the existing ice cream of the ice cream made, tasty and refreshing, glycol, impart again its more soft natural color and luster, fine and smooth mouthfeel, delicious changeable local flavor and better keeping property, product nutritive value is higher simultaneously, and healthy unfavorable composition is less.Meanwhile, the ice cream keeping quality selecting krill albumen to make is better, after preserving 14d, still can keep its soft fine and smooth mouthfeel, more be applicable to suitability for industrialized production, be then sold to family and eat for a long time at-18 DEG C.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of ice cream containing shrimp protein and preparation method thereof.
Background technology
Ice cream, as the freezing leisure food of one, because its exquisiteness is lubricious, the mouthfeel of just melt in the mouth, is subject to the welcome of consumer deeply.The existing traditional ice cream major part in market is main material with milk protein, and minority take vegetable protein as raw material.But along with the raising of people's living standard, traditional ice cream can not meet the demand of consumer group, the exploitation of novel cream product, except focusing on mouthfeel, has started trophism and the health care of focusing on product gradually.But due to the fishy smell of seafood protein, and be difficult to the characteristic of preserving, cause at present also not substituting with nutrition, shrimp protein that delicate flavour is higher the report that albumen main material prepares ice cream.
Summary of the invention
The object of this invention is to provide a kind of ice cream using shrimp protein and preparation method thereof, existingly utilize that the ice cream of animal protein is of low nutritive value, protein raw materials is safe not to solve, products taste be fine and smooth not, product freezing time the problems such as quality is stable not, thus make up the deficiencies in the prior art.
Shrimp protein ice cream provided by the present invention, be prepare using shrimp protein as the component preparing ice cream, wherein shrimp protein shrimp protein is preferably the liquid state or solid-state protein hydrolysate of extracting gained after the liquid state of shrimp raw material or solid water soluble albumen or shrimp raw material enzymolysis;
Said extracted is from the liquid state of shrimp raw material or solid water soluble albumen, and its preparation method comprises following step:
The first step, decaptitates shrimp raw material, shell, gets meat and smashes, and to add water homogenate with the ratio of 1:2 ~ 20;
Second step, homogenate pH value step one prepared is adjusted to 4.0 ~ 7.0, and by the NaCl concentration adjustment to 0.01 in homogenate ?0.2M, fully stir more than 5min;
3rd step, the solution centrifugal after step 2 being stirred obtains supernatant and is liquid water-solubility protein, namely obtains solid water soluble albumen after drying.
The liquid state of gained or solid-state protein hydrolysate after above-mentioned shrimp raw material enzymolysis, its manufacturing process is as follows:
The first step, decaptitates shrimp raw material, shell, gets meat and smashes, and to add water homogenate with the ratio of 1:2 ~ 20;
Second step, add in above-mentioned homogenate 0.1 ?5% protease, pH value is adjusted between 3.0 ~ 10.0, and will wherein NaCl concentration adjustment to 0.01 ?0.2M fully stir enzymolysis 1 ?6 hours;
3rd step, by centrifugal for the aqueous solution of step 2 reject dregs, is liquid protein hydrolysate, namely obtains solid-state protein hydrolysate after drying.
Above-mentioned shrimp is preferably krill;
The preparation method of ice cream of the present invention, comprises the following steps:
1) liquid state of gained after the liquid state of shrimp raw material or solid water soluble albumen or shrimp raw material enzymolysis or solid-state protein hydrolysate are extracted in preparation;
2) shrimp protein in step 1 and conventional ice cream raw material are stirred;
3) by step 2) in after the feed liquid sterilizing that mixes, homogeneous, aging, congeal and make ice cream.
Wherein ice cream raw material is sugar or sweetener, fat, food additives; The mass ratio of each raw material is: shrimp protein (in solid-state) 6 ?11%, sugar or sweetener 14 ~ 20%, water 50 ~ 75%, fatty 5 ?14%, other additives 0.1 ~ 5%;
Additive is lemon juice composition, the salty substances such as spicy substance or soy sauce such as mustard oil, wasabi or other mustard extracts.
In step 3) processing condition be temperature 40 ?80 DEG C, pressure be 1.0 ?2.5Mpa.
The shrimp material protein that the present invention uses can make product have more fine and smooth lubricious mouthfeel, and the lemon juice composition of interpolation effectively can weaken the fishy smell of aquatic products, makes its local flavor flat pure and fresh; And the mustard of selective interpolation becomes branch to make the peculiar delicate fragrance local flavor of aquatic products be not fully exerted in ice cream with soy sauce.The original selling point of the existing ice cream of the ice cream made, tasty and refreshing, glycol, impart again its more soft natural color and luster, fine and smooth mouthfeel, delicious changeable local flavor and better keeping property, product nutritive value is higher simultaneously, and healthy unfavorable composition is less.Meanwhile, the better ， of the ice cream keeping quality selecting krill albumen to make ?18 DEG C preserve after 14d, still can keep its soft fine and smooth mouthfeel, more be applicable to suitability for industrialized production, be then sold to family and eat for a long time.
Detailed description of the invention
Shrimps are nutritious, are rich in protein, absorption easy to digest.In addition shrimp also have meat soft, without the advantage such as fishy smell and spur.Containing abundant mineral matter (as calcium, phosphorus, iron, magnesium etc.) in shrimp, extra large shrimp is also rich in iodine matter, has stronger health-care efficacy to human body.Wherein krill is as the high-quality natural nutrition resource in shrimp resources, and protein quality is more superior.Krill protein not only must amino acid classes complete, and ratio must be suitable between amino acid, meeting the nutritional need of human body, is the source that high-quality protein is good.Because krill is from pure free of contamination polar ocean, therefore as protein ingredient substitute, it is natural not containing the unfavorable composition of various health such as hormone, antibiotic, heavy metal that may contain in milk or cultured fishes raw material.
The present invention is by reconciling pH value and the salinity protein component that extraction effect is better from krill total protein, and namely this protein component can melt with other component preparing ice cream mutually, can not produce set isolation from phenomenon; Nor can be apt to deteriorate in preservation process as other seafood protein.
Below in conjunction with embodiment, the present invention is described in detail.
Embodiment 1
The first step: krill raw material to be decaptitated, shell, get meat to smash, and with drinking water with the ratio of 1:5 with Ultra ?Turrax refiner (4 grades, 2min) homogenate, adjust pH to 6.5, and will wherein NaCl concentration adjustment to 0.15M, fully stir at 55 DEG C of temperature and extract 10min, centrifugal (4000r/min, 15min) obtains liquid water-solubility protein, obtains solid water soluble albumen after drying;
Second step: at 60 DEG C of temperature, solid water soluble albumen, white granulated sugar are mixed with the ratio of drinking water in 1:2.5:5, then add 10% condensed milk, 0.5% lemon juice, 0.2% soy sauce, 0.02% mustard stir;
3rd step: after the feed liquid that mixes adopts pasteurization (60 ?63 DEG C, 30min), put into homogenizer homogeneous (55 ?60 DEG C, 1.8 ?2.0Mpa); After aging for homogenizing fluid (2 DEG C, 10h), congeal (?4 DEG C, 30min) complete the preparation of ice cream.
Ice cream prepared by the present embodiment is when without any pigment, namely the distinctive pale pink of krill is had, tissue is fine and smooth lubricious simultaneously, 1.5L ?18 DEG C preserve after 14d, still can keep its soft fine and smooth mouthfeel, and repeatedly take out in preservation process, put on its fine and smooth mouthfeel without impact, can family buy long-term place edible; Add the fishy smell that lemon juice effectively can weaken krill, make its local flavor flat pure and fresh; In mouthfeel, after ice-cold, there is of short duration thorn mouth to swash refreshing sensation, and then have the obviously sweeter pure and fresh local flavor of exquisiteness after saline taste slightly; Expansion rate is 100%, effectively can realize substituting of lactoprotein in traditional ice cream.
The milk protein ice cream of conveniently way making as a comparison, 1.5L preserves 14 days adherent parts and occurs hardening phenomenon, repeatedly takes out, is placed with the effect obviously promoting sclerosis.According to the present embodiment method, with oppressing the ice cream replacing krill and make, namely there is hardening phenomenon after most 7 days, having the flesh of fish texture of similar cotton-wool in mouthfeel, after 14 days, have fishy smell to separate out gradually.
Embodiment 2
The first step: krill raw material is decaptitated, shell, get meat to smash, and with drinking water with the ratio of 1:5 with Ultra ?Turrax refiner (4 grades, 2min) homogenate, adjust pH to 6.5, and will wherein NaCl concentration adjustment to 0.15M, fully stir at 55 DEG C of temperature and extract 10min, centrifugal (4000r/min, 15min) obtain shrimp albumen slag, mix with the ratio of 1:8 with drinking water, add the de-raw meat enzyme of 1%, adjust pH to 6.0, and will wherein NaCl concentration adjustment to 0.10M, fully stir at 30 DEG C of temperature and extract 2h, centrifugal (4000r/min, 15min) obtain liquid protein hydrolysate, solid-state protein hydrolysate is obtained after drying,
Second step: at 60 DEG C of temperature, solid-state protein hydrolysate, white granulated sugar are mixed with the ratio of drinking water in 1:2:4, then add 10% condensed milk, 0.5% lemon juice stirs;
3rd step: after the feed liquid that mixes adopts pasteurization (60 ?63 DEG C, 30min), put into homogenizer homogeneous (55 ?60 DEG C, 1.8 ?2.0Mpa); After aging for homogenizing fluid (2 DEG C, 10h), congeal (?4 DEG C, 30min) complete preparation.
Ice cream prepared by the present embodiment, when without any pigment, namely has the distinctive pale pink of krill; Tissue is fine and smooth lubricious simultaneously, and 1.5L ice cream ?18 DEG C preserve 14d after, still can keep its soft fine and smooth mouthfeel, and repeatedly take out in preservation process, put on its fine and smooth mouthfeel without impact, can family buy long-term place edible; Add the fishy smell that lemon juice effectively can weaken krill, make its local flavor flat pure and fresh; Expansion rate is 99%, effectively can realize substituting of lactoprotein in traditional ice cream.
Embodiment 3
The first step: Penaeus Vannmei raw material to be decaptitated, shell, get meat to smash, and with drinking water with the ratio of 1:5 with Ultra ?Turrax refiner (4 grades, 2min) homogenate, adjust pH to 6.5, and will wherein NaCl concentration adjustment to 0.15M, fully stir at 55 DEG C of temperature and extract 10min, centrifugal (4000r/min, 15min) obtains liquid water-solubility protein, obtains solid water soluble albumen after drying;
Second step: at 60 DEG C of temperature, solid water soluble albumen, white granulated sugar are mixed with the ratio of drinking water in 1:2.5:5, then add 10% condensed milk, 0.5% lemon juice, 0.2% soy sauce, 0.02% mustard stir;
3rd step: after the feed liquid that mixes adopts pasteurization (60 ?63 DEG C, 30min), put into homogenizer homogeneous (55 ?60 DEG C, 1.8 ?2.0Mpa); After aging for homogenizing fluid (2 DEG C, 10h), congeal (?4 DEG C, 30min).
This ice cream tissue is fine and smooth lubricious, 1.5L ice cream ?18 DEG C preserve 14d after, there is hardening phenomenon in adherent part, repeatedly takes out, is placed with the effect obviously promoting sclerosis, similar to the milk protein ice cream that conveniently way makes; Add the fishy smell that lemon juice effectively can weaken Penaeus Vannmei, make its local flavor flat pure and fresh; In mouthfeel, after ice-cold, there is of short duration thorn mouth to swash refreshing sensation, and then have the obviously sweeter pure and fresh local flavor of exquisiteness after saline taste slightly; Expansion rate is 95%, effectively can realize substituting of lactoprotein in traditional ice cream.
Embodiment 4
The first step: Penaeus Vannmei raw material is decaptitated, shell, get meat to smash, and with drinking water with the ratio of 1:5 with Ultra ?Turrax refiner (4 grades, 2min) homogenate, adjust pH to 6.5, and will wherein NaCl concentration adjustment to 0.15M, fully stir at 55 DEG C of temperature and extract 10min, centrifugal (4000r/min, 15min) obtain shrimp albumen slag, mix with the ratio of 1:8 with drinking water, add the de-raw meat enzyme of 1%, adjust pH to 6.0, and will wherein NaCl concentration adjustment to 0.10M, fully stir at 30 DEG C of temperature and extract 2h, centrifugal (4000r/min, 15min) obtain liquid protein hydrolysate, solid-state protein hydrolysate is obtained after drying,
Second step: at 60 DEG C of temperature, solid-state protein hydrolysate, white granulated sugar are mixed with the ratio of drinking water in 1:2:4, then add 10% condensed milk, 0.5% lemon juice stirs;
3rd step: after the feed liquid that mixes adopts pasteurization (60 ?63 DEG C, 30min), put into homogenizer homogeneous (55 ?60 DEG C, 1.8 ?2.0Mpa); After aging for homogenizing fluid (2 DEG C, 10h), congeal (?4 DEG C, 30min).
This ice cream tissue is fine and smooth lubricious, 1.5L ice cream ?18 DEG C preserve 14d after, there is hardening phenomenon in adherent part, repeatedly takes out, is placed with the effect obviously promoting sclerosis, similar to the milk protein ice cream that conveniently way makes; Add the fishy smell that lemon juice effectively can weaken Penaeus Vannmei, make its local flavor flat pure and fresh; Expansion rate is 98%, effectively can realize substituting of lactoprotein in traditional ice cream.
Embodiment 5
The first step: krill raw material to be decaptitated, shell, get meat to smash, and with drinking water with the ratio of 1:10 with Ultra ?Turrax refiner (4 grades, 2min) homogenate, add the de-raw meat enzyme of 1%, adjust pH to 6.0, and will wherein NaCl concentration adjustment to 0.10M, fully stir at 30 DEG C of temperature and extract 2h, centrifugal (4000r/min, 15min) obtain liquid protein hydrolysate, after drying, obtain solid-state protein hydrolysate;
Second step: at 60 DEG C of temperature, solid-state protein hydrolysate, white granulated sugar are mixed with the ratio of drinking water in 1:2:4, then add 10% condensed milk, 0.5% lemon juice, 0.1% soy sauce, 0.01% mustard stir;
3rd step: after the feed liquid that mixes adopts pasteurization (60 ?63 DEG C, 30min), put into homogenizer homogeneous (55 ?60 DEG C, 1.8 ?2.0Mpa); After aging for homogenizing fluid (2 DEG C, 10h), congeal (?4 DEG C, 30min).
Ice cream prepared by the present embodiment is when without any pigment, namely the distinctive pale pink of krill is had, tissue is fine and smooth lubricious simultaneously, 1.5L ?18 DEG C preserve after 14d, still can keep its soft fine and smooth mouthfeel, and repeatedly take out in preservation process, put on its fine and smooth mouthfeel without impact, can family buy long-term place edible; Add the fishy smell that lemon juice effectively can weaken krill, make its local flavor flat pure and fresh; In mouthfeel, after ice-cold, there is of short duration thorn mouth to swash refreshing sensation, and then have the obviously sweeter pure and fresh local flavor of exquisiteness after saline taste slightly; Expansion rate is 97%, effectively can realize substituting of lactoprotein in traditional ice cream.
Embodiment 6
The first step: Penaeus Vannmei raw material to be decaptitated, shell, get meat to smash, and with drinking water with the ratio of 1:10 with Ultra ?Turrax refiner (4 grades, 2min) homogenate, add the de-raw meat enzyme of 1%, adjust pH to 6.0, and will wherein NaCl concentration adjustment to 0.10M, fully stir at 30 DEG C of temperature and extract 2h, centrifugal (4000r/min, 15min) obtain liquid protein hydrolysate, after drying, obtain solid-state protein hydrolysate;
Second step: at 60 DEG C of temperature, solid-state protein hydrolysate, white granulated sugar are mixed with the ratio of drinking water in 1:2:4, then add 10% condensed milk, 0.5% lemon juice, 0.1% soy sauce, 0.01% mustard stir;
3rd step: after the feed liquid that mixes adopts pasteurization (60 ?63 DEG C, 30min), put into homogenizer homogeneous (55 ?60 DEG C, 1.8 ?2.0Mpa); After aging for homogenizing fluid (2 DEG C, 10h), congeal (?4 DEG C, 30min).
This ice cream tissue is fine and smooth lubricious, 1.5L ice cream ?18 DEG C preserve after 14d, there is hardening phenomenon in adherent part, repeatedly takes out, is placed with the effect obviously promoting sclerosis, mouthfeel is slightly worse than krill ice cream, similar to the milk protein ice cream that conveniently way makes; Add the fishy smell that lemon juice effectively can weaken Penaeus Vannmei, make its local flavor flat pure and fresh; In mouthfeel, after ice-cold, there is of short duration thorn mouth to swash refreshing sensation, and then have the obviously sweeter pure and fresh local flavor of exquisiteness after saline taste slightly; Expansion rate is 99%, effectively can realize substituting of lactoprotein in traditional ice cream.
Embodiment 7
The first step: krill raw material to be decaptitated, shell, get meat to smash, and with drinking water with the ratio of 1:2 with Ultra ?Turrax refiner (4 grades, 2min) homogenate, adjust pH to 6.5, and will wherein NaCl concentration adjustment to 0.15M, fully stir at 55 DEG C of temperature and extract 10min, centrifugal (4000r/min, 15min) obtains liquid water-solubility protein;
Second step: at 60 DEG C of temperature, liquid water-solubility protein, white granulated sugar are mixed with the ratio of drinking water in 1:2:2, then add 10% condensed milk, 0.5% lemon juice, 0.03% soy sauce, 0.01% mustard stir;
3rd step: after the feed liquid that mixes adopts pasteurization (60 ?63 DEG C, 30min), put into homogenizer homogeneous (55 ?60 DEG C, 1.8 ?2.0Mpa); After aging for homogenizing fluid (2 DEG C, 10h), congeal (?4 DEG C, 30min).
This ice cream tissue is fine and smooth lubricious, and 1.5L ice cream ?18 DEG C preserve 14d after, still can keep its soft fine and smooth mouthfeel, cut and repeatedly take out in preservation process, put on its fine and smooth mouthfeel without impact, can family buy long-term place edible; Add the fishy smell that lemon juice effectively can weaken krill, make its local flavor flat pure and fresh; In mouthfeel, after ice-cold, there is of short duration thorn mouth to swash refreshing sensation, and then have the obviously sweeter pure and fresh local flavor of exquisiteness after saline taste slightly; Expansion rate is 100%, effectively can realize substituting of lactoprotein in traditional ice cream.
The milk protein ice cream of conveniently way making as a comparison, 1.5L preserves 14 days adherent parts and occurs hardening phenomenon, repeatedly takes out, is placed with the effect obviously promoting sclerosis
Embodiment 8
The first step: krill raw material to be decaptitated, shell, get meat to smash, and with drinking water with the ratio of 1:2 with Ultra ?Turrax refiner (4 grades, 2min) homogenate, adds the de-raw meat enzyme of 1%, adjust pH to 6.0, and will wherein NaCl concentration adjustment to 0.10M, fully stir at 30 DEG C of temperature and extract 2h, centrifugal (4000r/min, 15min) obtains liquid protein hydrolysate;
Second step: at 60 DEG C of temperature, liquid protein hydrolysate, white granulated sugar are mixed with the ratio of drinking water in 1:3:3, then add 10% condensed milk, 0.5% lemon juice, 0.02% soy sauce, 0.01% mustard stir;
3rd step: after the feed liquid that mixes adopts pasteurization (60 ?63 DEG C, 30min), put into homogenizer homogeneous (55 ?60 DEG C, 1.8 ?2.0Mpa); After aging for homogenizing fluid (2 DEG C, 10h), congeal (?4 DEG C, 30min).
This ice cream tissue is fine and smooth lubricious, and 1.5L ice cream ?18 DEG C preserve 14d after, still can keep its soft fine and smooth mouthfeel, and repeatedly take out in preservation process, put on its fine and smooth mouthfeel without impact, can family buy long-term place edible; Add the fishy smell that lemon juice effectively can weaken krill, make its local flavor flat pure and fresh; In mouthfeel, after ice-cold, there is of short duration thorn mouth to swash refreshing sensation, and then have the obviously sweeter pure and fresh local flavor of exquisiteness after saline taste slightly; Expansion rate is 99%, effectively can realize substituting of lactoprotein in traditional ice cream.
Claims (7)
1. containing the ice cream of shrimp protein, described shrimp protein is extract liquid state from shrimp raw material or solid water soluble albumen, or the liquid state of gained or solid-state protein hydrolysate after shrimp raw material enzymolysis, it is characterized in that:
Described extraction is from the liquid state of shrimp raw material or solid water soluble albumen, and its preparation method comprises following step:
The first step, decaptitates shrimp raw material, shell, gets meat and smashes, and to add water homogenate with the ratio of 1:2 ~ 20;
Second step, homogenate pH value step one prepared is adjusted to 4.0 ~ 7.0, and by the NaCl concentration adjustment in homogenate to 0.01-0.2M, fully stirs more than 5min;
3rd step, the solution centrifugal after step 2 being stirred obtains supernatant and is liquid water-solubility protein, namely obtains solid water soluble albumen after drying;
The liquid state of gained or solid-state protein hydrolysate after described shrimp raw material enzymolysis, its manufacturing process is as follows:
The first step, decaptitates shrimp raw material, shell, gets meat and smashes, and to add water homogenate with the ratio of 1:2 ~ 20;
Second step, adds the protease of 0.1-5%, pH value is adjusted between 3.0 ~ 10.0 in above-mentioned homogenate, and wherein NaCl concentration adjustment will fully stir enzymolysis 1-6 hour to 0.01-0.2M;
3rd step, by centrifugal for the aqueous solution of step 2 reject dregs, is liquid protein hydrolysate, namely obtains solid-state protein hydrolysate after drying;
Described shrimp is krill.
2. a preparation method for ice cream according to claim 1, is characterized in that: comprise the following steps:
1) liquid state of gained after the liquid state of shrimp raw material or solid water soluble albumen or shrimp raw material enzymolysis or solid-state protein hydrolysate are extracted in preparation;
2) the ice cream raw material outside the shrimp protein in step 1 and conventional protein ingredient is stirred;
3) by step 2) in after the feed liquid sterilizing that mixes, homogeneous, aging, congeal and make ice cream.
3. preparation method as claimed in claim 2, is characterized in that, outside described protein ingredient, ice cream raw material is sugar or sweetener, fat, food additives; The mass ratio of each raw material is: shrimp protein 6-11%, sugar or sweetener 14 ~ 20%, water 50 ~ 75%, fatty 5-14%, other additives 0.1 ~ 5%.
4. preparation method as claimed in claim 3, is characterized in that described additive is containing lemon juice composition.
5. preparation method as claimed in claim 4, is characterized in that described additive is containing mustard oil, wasabi or other mustard extract.
6. preparation method as claimed in claim 4, is characterized in that described additive is containing salty substances.
7. preparation method as claimed in claim 2, is characterized in that, described step 3) in processing condition be temperature 40-80 DEG C, pressure is 1.0-2.5Mpa.
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