CN105767444A - 一种用植物蛋白制备的谷物冰淇淋 - Google Patents
一种用植物蛋白制备的谷物冰淇淋 Download PDFInfo
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Classifications
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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
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
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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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- 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
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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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
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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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
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Abstract
本发明公开了一种用植物蛋白制备的谷物冰淇淋，由以下质量百分数的原料组成：蔗糖10%～20%；麦芽糖10%～20%；谷物粉2%～10%；植物油脂5%～10%；蜜豆5%～10%；糯米1%～5%；薏米1%～5%；芝麻0.5%～2.5%；复合乳化稳定剂0.2%～1%；食用盐0.01%～0.05%；香味增效剂0.001%～0.005%；食用香精0.1%～0.3%；余量为水；按配方称取各原料后经混合、杀菌、均质、老化、凝冻和硬化得到本发明的冰淇淋；本发明不含有动物脂肪、动物蛋白质和人工合成色素，以蔗糖、谷物粉、植物油脂为主要原料，能全面满足各类人群的嗜好性或宗教性的需求，最大限度地用纯素配料还原了传统冰淇淋的口感和风味，达到牛奶冰淇淋的口感，且具有浓郁的米果奶香气，色香味俱佳。
Description
技术领域
本发明涉及食品领域，具体是一种用植物蛋白制备的谷物冰淇淋。
背景技术
冰淇淋是一种含有优质蛋白质及高糖高脂的食物，其香味浓郁，冰凉爽口，深受消费者喜爱，冰淇淋是以饮用水、牛奶或奶粉、奶油、食糖等为主要原料，加入适量增稠剂、稳定剂、乳化剂、甜味剂等食品添加剂，经混合、杀菌、冷却、均质、老化、凝冻、硬化等工艺而制成的体积膨胀的可直接食用的冷冻食品，冰淇淋自发明之初至今，几乎皆以牛乳及奶油、糖为主要原料，因此市售的冰淇淋产品均存在高脂、高糖、高能量、低蛋白、低膳食纤维等缺陷，并且产品添加大量增稠剂、稳定剂等添加剂，不利于健康；冰淇淋由于具有独特的口感并能给人们带来清凉的感受而一直深受人们喜爱，而在传统冰淇淋的制作过程中，常需要添加牛奶和奶油，这就使得一些素食主义者和乳制品过敏者无法享受这一美食，基于上述原因，需要对现有技术的冰淇淋配方进行改进，以提供一种健康、美味、免敏的冰淇淋来满足市场需求。
发明内容
本发明的目的在于提供一种不含动物乳、健康、美味、免敏、用植物蛋白制备的谷物冰淇淋，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：
一种用植物蛋白制备的谷物冰淇淋，由以下质量百分数的原料组成：蔗糖10%～20%；麦芽糖10%～20%；谷物粉2%～10%；植物油脂5%～10%；蜜豆5%～10%；糯米1%～5%；薏米1%～5%；芝麻0.5%～2.5%；复合乳化稳定剂0.2%～1%；食用盐0.01%～0.05%；香味增效剂0.001%～0.005%；食用香精0.1%～0.3%；余量为水。
作为本发明进一步的方案：所述用植物蛋白制备的谷物冰淇淋，由以下质量百分数的原料组成：蔗糖14%～18%；麦芽糖14%～18%；谷物粉4%～6%；植物油脂6%～9%；蜜豆6%～9%；糯米2%～4%；薏米2%～4%；芝麻1%～2%；复合乳化稳定剂0.4%～0.8%；食用盐0.02%～0.04%；香味增效剂0.002%～0.003%；食用香精0.2%～0.3%；余量为水。
作为本发明再进一步的方案：所述植物油脂为棕榈油、椰子油、葵花籽油中的一种或几种。
作为本发明再进一步的方案：所述复合乳化稳定剂为羧甲基纤维素钠、瓜尔胶、黄原胶、卡拉胶、刺槐豆胶、魔芋胶、***胶、褐藻酸钠、聚甘油脂肪酸酯、蒸馏单硬脂酸甘油酯中的一种或几种。
作为本发明再进一步的方案：所述香味增效剂为麦芽酚、乙基麦芽酚、香草醛中的一种或几种。
作为本发明再进一步的方案：所述食用香精为特浓牛奶香精、竹筒饭香精、奶油香精、黑米香精、香糯米香精中的一种或几种。
作为本发明再进一步的方案：所述用植物蛋白制备的谷物冰淇淋的制备方法，包括以下步骤：
1）原料混合：按配方量称取各原料，在配料缸中用70℃热水将乳化稳定剂融化并混匀，之后加入预混的麦芽糖和蔗糖继续搅拌；当水温降至45℃时，加入植物油脂，继续搅拌并加入乳化剂和谷物粉，搅拌均匀后得到混料；
2）杀菌：将步骤1中所得的混料经80-100目筛过滤后，在70-85℃下保温30min进行巴氏杀菌；
3）均质：采用二级均质法，一级均质时压力在12～15Mpa下保持10min，二级均质时压力在5Mpa下保持5min，均质温度一直保持在65～70℃；
4）老化：将均质后的物料冷却至室温，在0～5℃下老化11～24h；
5）凝冻：将步骤4中老化后的物料置于出口温度为-6至-3℃的冰淇淋机中搅拌；
6）硬化：将步骤5中搅拌得到的物料在-21至-18℃下放置12～24h，制得冰淇淋。
与现有技术相比，本发明的有益效果是：本发明不含有动物脂肪、动物蛋白质和人工合成色素，以蔗糖、谷物粉、植物油脂为主要原料生产的冰淇淋，完全达到牛奶产品的口感，纯素冰淇淋健康养生，能全面满足各类人群的嗜好性或宗教性的需求，最大限度地用纯素配料还原了传统冰淇淋的口感和风味，达到牛奶冰淇淋的口感，且具有浓郁的米果奶香气，色香味俱佳。
具体实施方式
下面结合具体实施方式对本专利的技术方案作进一步详细地说明。
实施例1
一种用植物蛋白制备的谷物冰淇淋，由以下质量百分数的原料组成：蔗糖12%、麦芽糖12%、谷物粉3%、棕榈油3%、椰子油2%、葵花籽油1%、蜜豆5%、糯米3%、薏米2%、芝麻1%、复合乳化稳定剂0.5%、食用盐0.04%、乙基麦芽酚0.003%、食用香精0.16%、余量为水。
实施例2
一种用植物蛋白制备的谷物冰淇淋，由以下质量百分数的原料组成：蔗糖14%、麦芽糖10%、谷物粉2.5%、棕榈油4%、椰子油2%、蜜豆6%、糯米2.5%、薏米2.5%、芝麻0.8%、复合乳化稳定剂0.3%、食用盐0.05%、香草醛0.003%、食用香精0.17%、余量为水。
实施例3
一种用植物蛋白制备的谷物冰淇淋，由以下质量百分数的原料组成：蔗糖15%、麦芽糖9%、谷物粉3%、棕榈油4%、椰子油1%、葵花籽油1%、蜜豆6%、糯米3%、薏米2%、芝麻1%、碎花生5%、复合乳化稳定剂0.5%、食用盐0.04%、麦芽酚0.003%、食用香精0.16%、余量为水。
实施例4
一种用植物蛋白制备的谷物冰淇淋，由以下质量百分数的原料组成：蔗糖15%、麦芽糖10%、谷物粉2.5%、棕榈油4%、椰子油2%、蜜豆5%、糯米2.5%、薏米2.5%、芝麻0.8%、复合乳化稳定剂0.3%、食用盐0.03%、乙基麦芽酚0.003%、食用香精0.17%、余量为水。
实施例1～4中所述的复合乳化稳定剂羧甲基纤维素钠、瓜尔胶、黄原胶、卡拉胶、刺槐豆胶、魔芋胶、***胶、褐藻酸钠、聚甘油脂肪酸酯、蒸馏单硬脂酸甘油酯中的一种或几种；所述食用香精为特浓牛奶香精、竹筒饭香精、奶油香精、黑米香精、香糯米香精中的一种或几种。
实施例1～4中所述的用植物蛋白制备的谷物冰淇淋的制备方法，包括以下步骤：
1）原料混合：按配方量称取各原料，在配料缸中用70℃热水将乳化稳定剂融化并混匀，之后加入预混的麦芽糖和蔗糖继续搅拌；当水温降至45℃时，加入植物油脂，继续搅拌并加入乳化剂和谷物粉，搅拌均匀后得到混料；
2）杀菌：将步骤1中所得的混料经80-100目筛过滤后，在70-85℃下保温30min进行巴氏杀菌；
3）均质：采用二级均质法，一级均质时压力在12～15Mpa下保持10min，二级均质时压力在5Mpa下保持5min，均质温度一直保持在65～70℃；
4）老化：将均质后的物料冷却至室温，在0～5℃下老化11～24h；
5）凝冻：将步骤4中老化后的物料置于出口温度为-6至-3℃的冰淇淋机中搅拌；
6）硬化：将步骤5中搅拌得到的物料在-21至-18℃下放置12～24h，制得冰淇淋。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明披露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (7)
1.一种用植物蛋白制备的谷物冰淇淋，其特征在于，由以下质量百分数的原料组成：蔗糖10%～20%；麦芽糖10%～20%；谷物粉2%～10%；植物油脂5%～10%；蜜豆5%～10%；糯米1%～5%；薏米1%～5%；芝麻0.5%～2.5%；复合乳化稳定剂0.2%～1%；食用盐0.01%～0.05%；香味增效剂0.001%～0.005%；食用香精0.1%～0.3%；余量为水。
2.根据权利要求1所述的用植物蛋白制备的谷物冰淇淋，其特征在于，由以下质量百分数的原料组成：蔗糖14%～18%；麦芽糖14%～18%；谷物粉4%～6%；植物油脂6%～9%；蜜豆6%～9%；糯米2%～4%；薏米2%～4%；芝麻1%～2%；复合乳化稳定剂0.4%～0.8%；食用盐0.02%～0.04%；香味增效剂0.002%～0.003%；食用香精0.2%～0.3%；余量为水。
3.根据权利要求1或2任一所述的用植物蛋白制备的谷物冰淇淋，其特征在于，所述植物油脂为棕榈油、椰子油、葵花籽油中的一种或几种。
4.根据权利要求1或2任一所述的用植物蛋白制备的谷物冰淇淋，其特征在于，所述复合乳化稳定剂为羧甲基纤维素钠、瓜尔胶、黄原胶、卡拉胶、刺槐豆胶、魔芋胶、***胶、褐藻酸钠、聚甘油脂肪酸酯、蒸馏单硬脂酸甘油酯中的一种或几种。
5.根据权利要求1或2任一所述的用植物蛋白制备的谷物冰淇淋，其特征在于，所述香味增效剂为麦芽酚、乙基麦芽酚、香草醛中的一种或几种。
6.根据权利要求1或2任一所述的用植物蛋白制备的谷物冰淇淋，其特征在于，所述食用香精为特浓牛奶香精、竹筒饭香精、奶油香精、黑米香精、香糯米香精中的一种或几种。
7.根据权利要求1或2任一所述的用植物蛋白制备的谷物冰淇淋的制备方法，其特征在于，包括以下步骤：
1）原料混合：按配方量称取各原料，在配料缸中用70℃热水将乳化稳定剂融化并混匀，之后加入预混的麦芽糖和蔗糖继续搅拌；当水温降至45℃时，加入植物油脂，继续搅拌并加入乳化剂和谷物粉，搅拌均匀后得到混料；
2）杀菌：将步骤1中所得的混料经80-100目筛过滤后，在70-85℃下保温30min进行巴氏杀菌；
3）均质：采用二级均质法，一级均质时压力在12～15Mpa下保持10min，二级均质时压力在5Mpa下保持5min，均质温度一直保持在65～70℃；
4）老化：将均质后的物料冷却至室温，在0～5℃下老化11～24h；
5）凝冻：将步骤4中老化后的物料置于出口温度为-6至-3℃的冰淇淋机中搅拌；
6）硬化：将步骤5中搅拌得到的物料在-21至-18℃下放置12～24h，制得冰淇淋。
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Application publication date: 20160720 |