Low-sugar ice cream

An ice cream and ice cream technology, applied in the field of low-sugar ice cream, can solve the problems of lack of nutrition and health care, high fat and high sugar, etc., and achieve the effect of delicate taste

Inactive Publication Date: 2016-06-08
苟秀芹
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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 ice creams available in the market have various tastes, they are high in fat and sugar, and cannot meet the requirements of nutrition and health care. For the above-mentioned drawbacks, the present invention selects green apples, red beans and various natural ice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Select 20-30 parts of guava, 2-4 parts of maltose, 1-3 parts of monoglyceride, 10-20 parts of mangosteen, 4-6 parts of pectin, 1-3 parts of carrageenan, 10-20 parts of hawthorn, defatted 8-12 parts of milk powder, 4-6 parts of natural cream, 8-10 parts of xylitol, and 80-120 parts of water.

Embodiment 2

[0016] Select 20 parts of guava, 2 parts of maltose, 1 part of monoglyceride, 10 parts of mangosteen, 4 parts of pectin, 1 part of carrageenan, 10 parts of hawthorn, 8 parts of skimmed milk powder, 4 parts of natural cream, and 8 parts of xylitol , 80 parts of water.

Embodiment 3

[0018] Select 25 parts of guava, 3 parts of maltose, 2 parts of monoglyceride, 15 parts of mangosteen, 5 parts of pectin, 2 parts of carrageenan, 15 parts of hawthorn, 10 parts of skimmed milk powder, 5 parts of natural butter, and 9 parts of xylitol , 100 parts of water.

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PUM

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Abstract

The invention discloses low-sugar ice cream. The low-sugar ice cream contains the following raw materials in parts by weight: 20-30 parts of psidium guajava, 2-4 parts of maltose extract, 1-3 parts of monoglyceride, 10-20 parts of Garcinia mangostana, 4-6 parts of pectin, 1-3 parts of carrageenan, 10-20 parts of crataegus pinnatifida, 8-12 parts of defatted milk powder, 4-6 parts of natural cream, 8-10 parts of xylitol and 80-120 parts of water. The low-sugar ice cream is sour and cool in taste, can be used for clearing away heat and internal heat and is low-sugar, low-fat, nutritional and healthy.

Description

technical field [0001] The invention relates to the field of food, in particular to a low-sugar ice cream. 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 ice creams available in the market have various tastes, they are high in fat and sugar, and cannot meet the requirements of nutrition and health care. For the above-mentioned drawbacks, the present invention selects green apples, red beans and various natural ice creams. Ingredients are the main raw materials, and a low-sugar ice cream is developed, which is more suitable for diabetics, children and middle-aged and elderly people. It not only prevents the occurrence of dental caries, but also regulates gastrointestinal function, and also h...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23G9/34A23G9/40A23G9/42
CPCA23G9/32A23G9/327A23G9/34A23G9/40A23G9/42A23G2200/06A23G2200/08A23G2200/12A23G2200/14A23V2002/00
Inventor 苟秀芹
Owner 苟秀芹
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