Soya-Bean Ice Cream: A New Healthy Option

Soya-bean ice cream is a type of ice cream made mainly from soybeans. It uses the protein and oil from soybeans to replace the animal-based proteins and oils typically found in conventional ice cream. The primary ingredient of soya-bean ice cream is soybeans, which have a protein content of up to 36%. Soybean protein possesses functional properties such as emulsification, gelation, lipophilicity, hydrophilicity, texturizing, and foaming.

Characteristics of Dragon King Foods Soya-Bean Ice Cream

Low cholesterol

The cholesterol content of soya-bean ice cream is significantly lower than that of ice cream made from animal-based ingredients.

High Vitamin E

Soya-bean ice cream contains a relatively high level of Vitamin E.

Healthy fats

Approximately 85% of the fats in soybean oil are unsaturated fatty acids, which are beneficial for health.

Low production cost

The production cost of soya-bean ice cream is generally about 30% lower than that of ice cream made with animal-based proteins and fats.

The Production Process of Soya-Bean Ice Cream

The production process of powdered soya-beans ice cream generally includes the following steps:

Preparation of soybean cotyledons: Clean and remove impurities from the soybean raw materials.

Hot soaking

Soak the soybeans in an 80°C solution containing 0.5% sodium bicarbonate to remove the beany taste.

Coarse and fine grinding

Use a pulping machine and high-pressure homogenizer to increase the protein extraction rate.

Deodorization

Remove the beany taste from the soybeans.

Sugar mixing

Place the raw materials into a mixing tank according to the formula ratio and perform homogenization.

Pasteurization

Use pasteurization to kill microorganisms in the mixed raw materials.

Homogenization

Break the fat globules in the raw materials to increase their number and obtain a uniform mixture.

Cooling, aging, and freezing

Through a series of processes, gradually solidify the mixed soya-bean ice cream materials into shape.

Filling and packaging

Fill and package the frozen soya-bean ice cream.

Hardening

Freeze at low temperatures to fix the soya-bean ice cream's structure.

Reasons for Freezing in Soya-Bean Ice Cream Equipment

• The ratio of raw material powder to water needs to be executed according to standard amounts; overly thick slurry can also cause freezing in the equipment.

  
  

• Use of the expansion rod: The equipment feeds by gravity. If there is insufficient material in the storage tank, the soya-bean ice cream in the refrigeration cylinder can't be discharged, which over time causes freezing. Improper use of the expansion rod can clog the feed inlet. It is recommended to remove the expansion rod to allow the slurry in the storage tank to enter the refrigeration cylinder smoothly.

  
  

• Failure to add materials in a timely manner during use of soya-bean ice cream equipment can cause freezing due to insufficient material in the storage tank.

  
  

• If the hardness setting is 2.0, a high setting can also cause freezing.

Other Precautions for Soya-bean Ice Cream Equipment

• After receiving the equipment, let it sit for 12-24 hours to allow the refrigerant to flow back into the compressor.

  
  

• Ensure that the equipment's air inlet and outlet are not placed against a wall, leaving a space of 30-50 centimeters, otherwise, it will affect the machine's cooling and production.

  
  

• The structural principle of an soya-bean ice cream machine is more complex than that of general electrical appliances; its operating noise is about 69 decibels, which is slightly louder than that of general electrical appliances.

  
  

• The quantity of soya-bean ice cream produced can vary slightly due to environmental temperature, the weight of a single ice cream, and the method of operation.

  
  

• Leaking materials from the machine are not considered a quality issue. Check whether the sealing ring is properly installed or if it is worn. Regular maintenance of the sealing ring is necessary.