Ice cream

Abstract

The invention discloses an ice cream which comprises the following substances by mass percent: 0.6-1.35% of L-arabinose, 15-20% of powdered milk, 10-15% of saccharose, 4-8% of single cream, 2-8% of vegetable fat, 0.5-5% of emulsifying agent, 0.1-0.5% of stabilizing agent and balance water. The prepared ice cream has the function of reducing blood sugar level, and the original flavor of the ice cream is not changed.

Description

technical field [0001] The invention relates to an ice cream, in particular to an ice cream added with L-arabinose. Background technique [0002] Ice cream has always been loved by people because of its unique mouthfeel and the refreshing feeling it can bring to people. In the process of making traditional ice cream, it is often necessary to add a large amount of sucrose to meet people's requirements for sweetness and taste. However, after the human body consumes excessive sucrose, it will cause blood sugar to rise and increase the load on islet cells. Greatly increase the risk of suffering from type II diabetes, and at the same time too much sugar will be converted into fat and deposited in the human body to cause obesity. [0003] In recent years, scientists and nutritionists have found through a large number of studies that L-arabinose can selectively inhibit the activity of sucrose hydrolase in the small intestine and block the normal metabolic process of sucrose in the...

AI Technical Summary

Problems solved by technology

If the L-arabinose of 10-20% or higher ratio is added in the ice cream of the prior art in order to make the ice cream of the prior art reach good hypoglycemic effect by the teaching of this patent, there are following disadvantages: the first, Because L-arabinose raw material is more expensive, the price of food-grade L-arabinose is 500 yuan per kilogram. If the above-mentioned ratio of L-arabinose is added to each ice cream, the cost will be too high, and the general consumer group cannot accept it. ; Second, according to the applicant's research, adding 10-20% or higher proportion of L-arabinose in ice cream can not achieve a better hypoglycemic effect; third, according to the applicant's research in ice cream, adding 10- 20% or more of L-arabinose does not maintain the original flavor of ice cream, because the original taste of L-arabinose will affect the flavor of ice cream

[0005] In addition, adding a large amount of sugar in the production process of ice cream will increase the viscosity of the material liquid, lower the freezing point of the material liquid, reduce the content of ice crystals in the material liquid, and increase the volume of the air. problems that affect people's taste

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