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Fat-reducing ice cream and preparation method thereof

A technology of ice cream and skimmed milk powder, applied in frozen sweets, food science, applications, etc., can solve problems such as high fat and high sugar, lack of nutrition and fat loss

Inactive Publication Date: 2015-03-25
QINGDAO GAOZHESI CLOTHING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ice cream is a kind of non-staple food that people like very much in summer. Although the commercially available ice cream has various tastes, it is high in fat and sugar, and cannot meet the requirements of nutrition and fat loss. For the above-mentioned drawbacks, the present invention selects papaya, low Energy winter melon and a variety of natural ingredients are the main raw materials to develop a fat-reducing ice cream

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Select 20-30 parts of papaya, 10-15 parts of wax gourd, 10-15 parts of hawthorn, 8-12 parts of xylitol, 8-10 parts of skimmed milk powder, 1-3 parts of natural cream, 3-5 parts of maltooligosaccharide, gelatin 0.01-0.03 parts, 0.01-0.03 parts of sodium carboxymethyl cellulose, 0.02-0.04 parts of mono- and di-glycerides, 80-100 parts of water. Prepare as follows:

[0020] (1) Peel papaya and winter melon, remove the core and cut into pieces, remove the core of hawthorn, add water to make papaya, winter melon, and hawthorn into a paste, add xylitol, skimmed milk powder, natural butter, maltooligosaccharide, gelatin, carboxymethyl Sodium cellulose, mono- and diglycerides, stirred for 30-50 minutes at a speed of 200-400 rpm;

[0021] (2) Sterilize the mixed material obtained in step (1) at 90-100° C. for 10-20 minutes;

[0022] (3) cooling the material obtained in step (2) to room temperature, stirring evenly, and standing for 12-24 hours;

[0023] (4) The product obtain...

Embodiment 2

[0025] Select 20 parts of papaya, 10 parts of wax gourd, 10 parts of hawthorn, 8 parts of xylitol, 8 parts of skim milk powder, 1 part of natural butter, 3 parts of maltooligosaccharide, 0.01 part of gelatin, 0.01 part of sodium carboxymethylcellulose, single and double 0.02 parts of glyceride, 80 parts of water. Prepare as follows:

[0026] (1) Peel papaya and winter melon, remove the core and cut into pieces, remove the core of hawthorn, add water to make papaya, winter melon, and hawthorn into a paste, add xylitol, skimmed milk powder, natural butter, maltooligosaccharide, gelatin, carboxymethyl Sodium cellulose, mono- and di-glycerides, stirred for 30 minutes at a speed of 200 rpm;

[0027] (2) Sterilize the mixed material obtained in step (1) at 90° C. for 10 minutes;

[0028] (3) The material obtained in step (2) is cooled to room temperature, stirred evenly, and left to stand for 12 hours;

[0029] (4) The product obtained in step (3) is frozen, the temperature is co...

Embodiment 3

[0031] Select 25 parts of papaya, 13 parts of winter melon, 13 parts of hawthorn, 10 parts of xylitol, 9 parts of skimmed milk powder, 2 parts of natural butter, 4 parts of maltooligosaccharide, 0.02 parts of gelatin, 0.02 parts of sodium carboxymethylcellulose, single and double 0.03 parts of glyceride, 90 parts of water. Prepare as follows:

[0032] (1) Peel papaya and winter melon, remove the core and cut into pieces, remove the core of hawthorn, add water to make papaya, winter melon, and hawthorn into a paste, add xylitol, skimmed milk powder, natural butter, maltooligosaccharide, gelatin, carboxymethyl Sodium cellulose, mono- and diglycerides, stirred for 40 minutes at a speed of 300 rpm;

[0033] (2) Sterilize the mixed material obtained in step (1) at 95° C. for 15 minutes;

[0034] (3) cooling the material obtained in step (2) to room temperature, stirring evenly, and standing for 18 hours;

[0035] (4) The product obtained in step (3) is frozen, the temperature is...

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PUM

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Abstract

The invention discloses a fat-reducing ice cream and a preparation method thereof. The fat-reducing ice cream comprises the following raw materials in parts by weight: 20-30 parts of Chinese flowering quinces, 10-15 parts of white gourds, 10-15 parts of hawthorn, 8-12 parts of xylitol, 8-10 parts of skimmed milk powder, 1-3 parts of natural cream, 3-5 parts of maltooligosaccharide, 0.01-0.03 part of gelatin, 0.01-0.03 part of carboxymethyl cellulose sodium, 0.02-0.04 part of monoglyceride and diglyceride and 80-100 parts of water. The fat-reducing ice cream is acid in taste, and low in sugar and fat, burns fat, loses weight, is nutrient, has a health effect, and is especially suitable for being eaten by females.

Description

technical field [0001] The invention relates to the field of food and its preparation method, in particular to a fat-reducing ice cream and its preparation method. Background technique [0002] With the improvement of people's living standards, people not only pay more and more attention to the mouthfeel of non-staple food, but also pay more attention to the nutritional value and health care effect of food. Ice cream is a kind of non-staple food that people like very much in summer. Although the commercially available ice cream has various tastes, it is high in fat and sugar, and cannot meet the requirements of nutrition and fat loss. For the above-mentioned drawbacks, the present invention selects papaya, low Energy winter melon and a variety of natural ingredients are used as the main raw materials to develop a fat-reducing ice cream. Contents of the invention [0003] The invention provides a fat-reducing ice cream and a preparation method thereof, which not only taste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
Inventor 张旭东
Owner QINGDAO GAOZHESI CLOTHING
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