Ice cream
An ice cream and content technology, applied in the field of ice cream, can solve the problems of reducing the content of ice crystals, lowering the freezing point of the material liquid, and high cost, and achieves the effects of good blood sugar lowering effect, good bulkiness and good expansion rate.
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Embodiment 1
[0024] Formula: 10% sucrose, 0.6% L-arabinose, 20% whole milk powder, 4.5% unsalted butter (containing about 82% milk fat), 3% palm oil, 3% cream, 3% egg yolk powder, 2% monoglyceride, 0.2% CMC, 0.3% gelatin, and the balance is water to obtain ice cream A.
Embodiment 2
[0028] Formula: 12% sucrose, 0.9% L-arabinose, 20% whole milk powder, 6% cream, 1% unsalted butter (containing about 82% milk fat), 0.4% egg yolk powder, 0.1% monoglyceride , CMC 0.2%, gelatin 0.2%, and the balance is water to obtain ice cream B.
Embodiment 3
[0032] Formula: 15% sucrose, 1.2% L-arabinose, 15% whole milk powder, 8% cream, 8% hydrogenated vegetable oil, 2% soybean lecithin, 3% egg yolk powder, 0.3% CMC-Na, the balance is water , get ice cream D.
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