CN105533114A - Formula of bean flour ice cream and preparation method thereof - Google Patents
Formula of bean flour ice cream and preparation method thereof Download PDFInfo
- Publication number
- CN105533114A CN105533114A CN201610021681.9A CN201610021681A CN105533114A CN 105533114 A CN105533114 A CN 105533114A CN 201610021681 A CN201610021681 A CN 201610021681A CN 105533114 A CN105533114 A CN 105533114A
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- Prior art keywords
- ice cream
- bean powder
- formula
- cream
- feed liquid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention relates to the field of cold drink foods and discloses a formula of bean flour ice cream and a preparation method thereof. The formula includes sugar, bean flour, cream, glutamine transaminase and water, adopts natural food materials, does not contain animal protein, edible essence, a thickening agent and an emulsifying agent, enables the product to the healthy and delicious, also eliminates the feelings of hatred in multiple additives contained in traditional ice cream of consumers and further conforms to the green health concept pursued by modern people. An ageing step in traditional ice cream making is omitted, a production process is simplified, the production cost is saved, the character is more stable and uniform compared with existing ice cream, and the bean flour ice cream has good anti-thawing property and viscosity so that better popularization in the market is facilitated.
Description
Technical field
The present invention relates to cold drink food field, particularly a kind of formula of bean powder ice cream and preparation method.
Background technology
In traditional cold drink product, animal protein (milk powder, egg) etc. is the chief component of batching, the further accreditation of human health is promoted, people's few edible or not edible animal proteins matter gradually in ordinary meal along with people verify to meals vegetable protein.Secondly, the additives such as emulsifying agent, thickener, essence, pigment are absolutely necessary in cold drink processing, to meet sense organ and the structural state of product, but the interpolation of multiple additives, bring all uneasinesses to consumer.But, do not add above additive, the poor stability of product (the easy layering of product), organoleptic attribute can be caused to decline (ice crystal is excessive, and mouthfeel is poor).
In addition, in traditional handicraft, the Aging Step needing 3-4 hour processed by cold drink, and to increase feed liquid viscosity, to give product soft, homogeneous structural state, this needs a large amount of bunkerages and consuming time aborning.
Summary of the invention
The object of the present invention is to provide a kind of formula and preparation method of bean powder ice cream, to meet the pursuit of consumer to green health diet.
For realizing above-mentioned technical purpose, reaching above-mentioned technique effect, the invention discloses a kind of formula of bean powder ice cream, bean powder ice cream according to following composition and weight portion formulated:
Sugar 12%-16%, bean powder 6%-9%, cream 4%-6%, glutamine transaminage 0.020%-0.025%, surplus is water.
Wherein, sugar is white granulated sugar, and bean powder is cross 60 mesh sieve gained after defatted soybean meal is pulverized, and cream is anhydrous butter oil or rare cream.
Preferably, glutamine transaminage is microbe-derived, and glutamine transaminage consumption is not higher than 0.2g/kg.
Wherein, ice cream raw material is natural food materials, does not add animal protein, flavoring essence, thickener, emulsifying agent.
The invention also discloses a kind of preparation method of bean powder ice cream, adopt above-mentioned formula to prepare, technical process is as follows:
A. first bean powder is added water swelling, namely first bean powder is mixed with the bean powder dispersion liquid that mass fraction is 15%-20%, heat treatment 10min in 90 DEG C of water-baths with water;
B. add remaining cream and white granulated sugar intensification boiling, carry out homogeneous when temperature reaches 60 DEG C, homogenization pressure controls at 15-20MPa;
C. the feed liquid through homogeneous is cooled to 30-40 DEG C, adds glutamine transaminage, addition is 0.020%-0.025%, insulation 0.5-1h;
D. at 85 DEG C, the sterilization of 15-30s is carried out to the feed liquid through ferment treatment;
E. the feed liquid through sterilization is cooled to 2-4 DEG C;
F. will through overcooled feed liquid injection molding, freeze, the demoulding, obtain bean powder ice cream.
The present invention has following beneficial effect:
1. the present invention is by adopting natural food materials, do not add animal protein, flavoring essence, thickener, emulsifying agent, not only make product more health delicious, and eliminate the sense of consumer to the detest containing multiple additives in traditional ice cream, more meet the theory that modern pursues green health;
2. ice cream provided by the invention eliminates the Aging Step in the making of traditional ice cream, simplify production technology, saved production cost, proterties is relative to existing ice cream stable uniform more, there is good Melting resistance and viscosity, be conducive to better promoting in the market;
3. the glutamine transaminage that ice cream provided by the invention adopts is microbe-derived, and cost is low, and security is high, and reaction speed is fast, controllability is strong.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.
Embodiment 1
The invention discloses a kind of formula and preparation method of bean powder ice cream, according to following component and content formulated:
White granulated sugar 12%, defatted soybean meal 6%, cream 4%, glutamine transaminage 0.020%, surplus is water.
Preparation method comprises the following steps:
A. first defatted soybean meal is added water swelling, namely first defatted soybean meal is mixed with the bean powder dispersion liquid that mass fraction is 15%, heat treatment 10min in 90 DEG C of water-baths with water;
B. add remaining cream and white granulated sugar intensification boiling, carry out homogeneous when temperature reaches 60 DEG C, homogenization pressure controls at 15MPa;
C. the feed liquid through homogeneous is cooled to 30 DEG C, adds glutamine transaminage, addition is 0.020%, insulation 0.5h;
D. at 85 DEG C, the sterilization of 30s is carried out to the feed liquid through ferment treatment;
E. the feed liquid through sterilization is cooled to 4 DEG C;
F. will through overcooled feed liquid injection molding, freeze, the demoulding, obtain bean powder ice cream.
Embodiment 2
The invention discloses a kind of formula and preparation method of bean powder ice cream, according to following component and content formulated:
White granulated sugar 16%, defatted soybean meal 9%, cream 6%, glutamine transaminage 0.025%, surplus is water.
Preparation method comprises the following steps:
A. first defatted soybean meal is added water swelling, namely first defatted soybean meal is mixed with the bean powder dispersion liquid that mass fraction is 20%, heat treatment 10min in 90 DEG C of water-baths with water;
B. add remaining cream and white granulated sugar intensification boiling, carry out homogeneous when temperature reaches 60 DEG C, homogenization pressure controls at 20MPa;
C. the feed liquid through homogeneous is cooled to 30 DEG C, adds glutamine transaminage, addition is 0.025%, insulation 0.5h;
D. at 85 DEG C, the sterilization of 30s is carried out to the feed liquid through ferment treatment;
E. the feed liquid through sterilization is cooled to 4 DEG C;
F. will through overcooled feed liquid injection molding, freeze, the demoulding, obtain bean powder ice cream.
The above; be only the present invention's preferably detailed description of the invention, but protection scope of the present invention is not limited thereto, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; the change that can expect easily or replacement, all should be encompassed within protection scope of the present invention.
Claims (5)
1. a formula for bean powder ice cream, is characterized in that, described bean powder ice cream according to following composition and weight portion formulated:
Sugar 12%-16%, bean powder 6%-9%, cream 4%-6%, glutamine transaminage 0.020%-0.025%, surplus is water.
2. the formula of bean powder ice cream as claimed in claim 1, is characterized in that: described sugar is white granulated sugar, and described bean powder is cross 60 mesh sieve gained after defatted soybean meal is pulverized, and described cream is anhydrous butter oil or rare cream.
3. the formula of bean powder ice cream as claimed in claim 1 or 2, is characterized in that: described glutamine transaminage is microbe-derived, and glutamine transaminage consumption is not higher than 0.2g/kg.
4. the formula of bean powder ice cream according to claim 3, is characterized in that: described ice cream raw material is natural food materials, does not add animal protein, flavoring essence, thickener, emulsifying agent.
5. a preparation method for bean powder ice cream, is characterized in that: adopt the formula preparation described in any one of claim 1-4, technical process is as follows:
A. first bean powder is added water swelling, namely first bean powder is mixed with the bean powder dispersion liquid that mass fraction is 15%-20%, heat treatment 10min in 90 DEG C of water-baths with water;
B. add remaining cream and white granulated sugar intensification boiling, carry out homogeneous when temperature reaches 60 DEG C, homogenization pressure controls at 15-20MPa;
C. the feed liquid through homogeneous is cooled to 30-40 DEG C, adds glutamine transaminage, addition is 0.020%-0.025%, insulation 0.5-1h;
D. at 85 DEG C, the sterilization of 15-30s is carried out to the feed liquid through ferment treatment;
E. the feed liquid through sterilization is cooled to 2-4 DEG C;
F. will through overcooled feed liquid injection molding, freeze, the demoulding, obtain bean powder ice cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610021681.9A CN105533114A (en) | 2016-01-13 | 2016-01-13 | Formula of bean flour ice cream and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610021681.9A CN105533114A (en) | 2016-01-13 | 2016-01-13 | Formula of bean flour ice cream and preparation method thereof |
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| CN105533114A true CN105533114A (en) | 2016-05-04 |
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| CN201610021681.9A Pending CN105533114A (en) | 2016-01-13 | 2016-01-13 | Formula of bean flour ice cream and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156422A (en) * | 2017-05-25 | 2017-09-15 | 北京市食品酿造研究所 | A kind of fermented soybean dregs ice cream and preparation method thereof |
| CN108967643A (en) * | 2018-06-06 | 2018-12-11 | 河南省木伦河食品有限公司 | A kind of preparation method of glycan crispy cone ice cream |
| CN110613048A (en) * | 2018-06-20 | 2019-12-27 | 廊坊承泰能食品有限责任公司 | Method for making ice cream bar by steam heat treatment of cereals |
| CN113647504A (en) * | 2021-08-17 | 2021-11-16 | 香港阿波罗(江门)雪糕有限公司 | Ice cream of vegetable fat whole grain protein and preparation method thereof |
Citations (5)
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| CN101111158A (en) * | 2005-01-18 | 2008-01-23 | 弗劳恩霍弗应用技术研究院 | Method for producing a vegetable protein ingredient for ice cream and ice cream containing said protein ingredient |
| CN101336667A (en) * | 2008-08-19 | 2009-01-07 | 杨贵成 | Soya flour frozen stick, cooling drink and ice cream |
| CN101411382A (en) * | 2008-11-24 | 2009-04-22 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing pea powder and preparation method thereof |
| CN102511633A (en) * | 2011-12-31 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Additive-free ice-cream and preparation method thereof |
| CN103211079A (en) * | 2013-05-19 | 2013-07-24 | 姜富升 | Addition agent-free cold drink formula and technology thereof |
-
2016
- 2016-01-13 CN CN201610021681.9A patent/CN105533114A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101111158A (en) * | 2005-01-18 | 2008-01-23 | 弗劳恩霍弗应用技术研究院 | Method for producing a vegetable protein ingredient for ice cream and ice cream containing said protein ingredient |
| CN101336667A (en) * | 2008-08-19 | 2009-01-07 | 杨贵成 | Soya flour frozen stick, cooling drink and ice cream |
| CN101411382A (en) * | 2008-11-24 | 2009-04-22 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing pea powder and preparation method thereof |
| CN102511633A (en) * | 2011-12-31 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Additive-free ice-cream and preparation method thereof |
| CN103211079A (en) * | 2013-05-19 | 2013-07-24 | 姜富升 | Addition agent-free cold drink formula and technology thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156422A (en) * | 2017-05-25 | 2017-09-15 | 北京市食品酿造研究所 | A kind of fermented soybean dregs ice cream and preparation method thereof |
| CN108967643A (en) * | 2018-06-06 | 2018-12-11 | 河南省木伦河食品有限公司 | A kind of preparation method of glycan crispy cone ice cream |
| CN110613048A (en) * | 2018-06-20 | 2019-12-27 | 廊坊承泰能食品有限责任公司 | Method for making ice cream bar by steam heat treatment of cereals |
| CN113647504A (en) * | 2021-08-17 | 2021-11-16 | 香港阿波罗(江门)雪糕有限公司 | Ice cream of vegetable fat whole grain protein and preparation method thereof |
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Application publication date: 20160504 |
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