| In recent years,plant-based health food has developed rapidly,and plant-based ice cream has received more and more attention and recognition.But now the plant ice cream on the market only partially replaces the animal raw materials in the ice cream,and can not meet the requirements of pure plant-based ice cream,in order to make more healthy and natural products.In this paper,citrus fiber-soybean protein isolate emulsion was prepared and used to stabilize corn oil instead of traditional animal fat,and the effects of citrus fiber and soybean protein isolate on emulsion and ice cream were studied.through formula optimization,a plant-based ice cream product without any animal raw materials was prepared.finally,the plant-based ice cream factory was designed.The main conclusions are as follows:(1)Citrus fiber combined with soybean protein isolate can stabilize corn oil.When the content of citrus fiber in the emulsion is more than 0.3wt%,it has good emulsifying stability and has the potential to replace cream in ice cream.Citrus fiber increased the viscosity,storage modulus and loss modulus of the emulsion,making it pseudoplastic and non-Newtonian fluid properties.with the increase of citrus fiber addition,the particle size of the emulsion became smaller and smaller,and the absolute potential value exceeded30m V when the citrus fiber content was 0.3wt%and 0.6wt%,indicating that the emulsion tended to be stable.The storage property,centrifugal stability and freeze-thaw stability of the emulsion were also enhanced with the increase of citrus fiber content.When the prepared emulsion was used instead of cream to make ice cream,it was found that the addition of citrus fiber could significantly reduce the stability index and enhance the stability of ice cream paste,as well as the swelling rate and melting resistance.Through the texture determination of ice cream,it was found that with the increase of citrus fiber addition,the hardness of ice cream decreased gradually,and the chewiness and stickiness increased gradually.Finally,the sensory evaluation of the ice cream product was carried out,and the sensory score of the ice cream prepared with 0.3 wt%citrus fiber emulsion was the highest.(2)the plant-based ice cream without animal materials was prepared by using 0.3wt%citrus fiber and 0.3wt%soybean protein isolate composite emulsion,chickpea powder,emulsifier and stabilizer as key raw materials.The optimized formula shows that the addition amount of chickpea powder,composite emulsion,emulsifier(monoglyceride)and stabilizer(SE709)are 10.89%,9.59%,0.12%and 0.27%,respectively.The preparation of plant-based ice cream has uniform color and good taste.The melting rate in75min is 40.46±2.2%,the expansion rate is 28.36±0.7%,and the sensory evaluation gets70.13 points,which meets the requirements of fat-planting ice cream in the market.(3)the optimal formula of plant-based ice cream was established:water 63.6%,chickpea powder 10.89%,sucrose 12%,emulsion 9.59%,monoglyceride 0.12%,SE7090.27%,maltodextrin 3.5%.And designed a plant-based ice cream factory with an annual output of 4000t.The total area of the factory is 12500m~2,the construction investment is 17.246 million yuan,the working capital is 6.8984 million yuan,the total investment is 24.1444 million yuan,the fixed cost is 63.2295 million yuan,the total annual sales is 99.96 million yuan,the net profit is 23506,500 yuan,the annual profit rate is about 23.52%,and the payback period of investment is about 3.03 years. |
