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Low-fat yam ice cream

A technology for ice cream and yam, applied in the field of ice cream, can solve problems such as poor anti-melting performance, and achieve the effects of good anti-melting performance, improved nutritional value, and improved anti-melting performance

Inactive Publication Date: 2010-06-30
膳立方生物科技(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using polydextrose to replace 20-40% of the cream in ice cream, the texture of the obtained products is similar, all have a strong milk flavor, delicate and smooth taste, and the expansion rate is also greater than that of ordinary ice cream, but the anti-thawing performance is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 12 parts of granulated sugar, 50 parts of whole milk powder, 12 parts of cream, 8 parts of polydextrose, 15 parts of yam syrup.

[0024] The preparation method is as follows:

[0025] (1) Dissolving: the cream is heated and melted, the sugar, whole milk powder and polydextrose are dissolved in water to form a solution, and the cream is mixed with the above solution to obtain a mixed solution 1;

[0026] (2) Production of yam pulp: remove impurities from fresh iron rod yam, peel, wash, beat with a beater, and then filter out coarse fibers with gauze to obtain yam pulp. The production of yam pulp needs to be made at a low temperature of 4°C To prevent the high temperature from causing the polyphenol oxidase in the yam to act, causing the color of the yam pulp to become darker and affecting the taste of the yam pulp;

[0027] (3) mixed solution: add the yam pulp in the step (2) to the mixed solution one to obtain the mixed solution two, and the addition ratio is 15% of th...

Embodiment 2

[0032] 18 parts of granulated sugar, 70 parts of whole milk powder, 17 parts of butter, 13 parts of polydextrose, 30 parts of yam syrup.

[0033] The preparation method is as follows:

[0034] (1) Dissolving: the cream is heated and melted, the sugar, whole milk powder and polydextrose are dissolved in water to form a solution, and the cream is mixed with the above solution to obtain a mixed solution 1;

[0035] (2) Production of yam pulp: remove impurities from fresh iron rod yam, peel, wash, beat with a beater, and then filter out coarse fibers with gauze to obtain yam pulp. The production of yam pulp needs to be made at a low temperature of 4°C To prevent the high temperature from causing the polyphenol oxidase in the yam to act, causing the color of the yam pulp to become darker and affecting the taste of the yam pulp;

[0036] (3) mixed solution: add the yam pulp in the step (2) to the mixed solution one to obtain the mixed solution two, and the addition ratio is 20% of ...

Embodiment 3

[0041] 15 parts of granulated sugar, 60 parts of whole milk powder, 15 parts of butter, 11 parts of polydextrose, 20 parts of yam syrup.

[0042] The preparation method is as follows:

[0043] (1) Dissolving: the cream is heated and melted, the sugar, whole milk powder and polydextrose are dissolved in water to form a solution, and the cream is mixed with the above solution to obtain a mixed solution 1;

[0044] (2) Production of yam pulp: remove impurities from fresh iron rod yam, peel, wash, beat with a beater, and then filter out coarse fibers with gauze to obtain yam pulp. The production of yam pulp needs to be made at a low temperature of 4°C To prevent the high temperature from causing the polyphenol oxidase in the yam to act, causing the color of the yam pulp to become darker and affecting the taste of the yam pulp;

[0045] (3) mixed solution: the yam pulp in step (2) is added in the mixed solution one to obtain the mixed solution two, and the addition ratio is 18% of...

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PUM

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Abstract

The invention discloses low-fat yam ice cream which comprises the following components in parts by weight: 12-18 parts of granulated sugar, 50-70 parts of whole milk powder, 12-17 parts of cream and 8-13 parts of polydextrose. The invention uses the polydextrose to replace a given amount of cream components of the traditional ice cream, rhizoma dioscoreae is added into the invention, the mouth feel and the tactile sensation of the invention are both similar to those of the traditional ice cream, fat absorbed by a human body is relatively reduced, and the nutritive value of the ice cream is also enhanced.

Description

technical field [0001] The invention relates to an ice cream, in particular to a low-fat yam ice cream. Background technique [0002] Polydextrose is a water-soluble polymer compound formed by thermal polymerization with glucose as the main polymer, citric acid as the catalyst, and sorbitol as the plasticizer. Polydextrose is a random polymer of glucose, which contains various forms of glycosidic bonds, of which β(1→6) glycosidic bonds are the main ones, and also contains some sorbitol end groups and their products synthesized with citric acid bonds. As a new type of dietary fiber, thickener, bulking agent, formulation aid, filler, etc., polydextrose is mainly used in low-energy, high-fiber and other functional foods. [0003] Polydextrose has good water solubility and stability. Like sucrose, polydextrose aqueous solution is a typical Newtonian liquid. Under the same conditions, the viscosity of polydextrose aqueous solution is slightly higher than that of sucrose. At 2...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/34A23G9/36A23G9/42
Inventor 许萍董丹丹王延平
Owner 膳立方生物科技(上海)有限公司
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