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Ice cream capable of reducing hyperlipidemia, hypertension and hyperglycemia

An ice cream, three-high technology, applied in the direction of frozen sweets, food ultrasonic treatment, food ingredients as taste improvers, etc., can solve the problem of lack of ice cream, etc., to achieve the effect of improving storage and transportation performance, crisp taste, and rich raw materials

Inactive Publication Date: 2017-01-04
ANHUI BAIRUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many types of frozen drinks available on the market. Ice cream products have attracted many consumers because of their thick and smooth taste, accounting for a larger part of frozen drinks. relatively lacking

Method used

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  • Ice cream capable of reducing hyperlipidemia, hypertension and hyperglycemia

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] An ice cream with "three highs" reduced, made of the following raw materials in parts by weight: skimmed milk powder 56, whipped cream 31, isomaltooligosaccharide 23, fruits and vegetables 22, xylitol 13, chocolate 23, pecan fruit 3, small ginkgo biloba 3. Lactic acid bacteria 2, sodium carboxymethylcellulose 0.6, guar gum 0.3, glyceryl monostearate 0.2, food flavor 0.07.

[0027] The fruits and vegetables are made of raw materials in the following weight ratios: cabbage: fresh corn silk: emblica: sea fungus: Antarctic sea antler=22:18:15:11:7.

[0028] The lactic acid bacteria are composed of lactic acid bacteria in the following weight ratio: Lactobacillus bifidum: Lactobacillus bulgaricus: Kefir = 7:5:3, and have been activated respectively.

[0029] A preparation method of "three highs" ice cream, the specific steps are:

[0030] (1) Wash the fruits and vegetables, remove impurities, add distilled water 0.7 times the weight of the fruits and vegetables, beat the pu...

Embodiment 2

[0039] An ice cream with "three highs" reduced, made of the following raw materials in parts by weight: skimmed milk powder 57, whipping cream 32, isomaltooligosaccharide 24, fruits and vegetables 23, xylitol 14, chocolate 24, pecan fruit 3, small ginkgo biloba 4. Lactic acid bacteria 2.5, sodium carboxymethyl cellulose 0.7, guar gum 0.3, glyceryl monostearate 0.3, food flavor 0.08.

[0040] The fruits and vegetables are made of raw materials in the following weight ratios: cabbage: fresh corn silk: emblica: sea fungus: Antarctic sea antler=23:18:16:11:8.

[0041] The lactic acid bacteria are composed of lactic acid bacteria in the following weight ratio: Lactobacillus bifidum: Lactobacillus bulgaricus: Kefir = 7:5:4, and have been activated respectively.

[0042] Preparation method, with embodiment 1.

Embodiment 3

[0044] An ice cream with "three highs" reduced, made of the following raw materials in parts by weight: skimmed milk powder 58, whipping cream 33, isomalto-oligosaccharide 25, fruits and vegetables 24, xylitol 15, chocolate 25, pecan fruit 4, small ginkgo biloba 4. Lactic acid bacteria 3, sodium carboxymethylcellulose 0.8, guar gum 0.4, glyceryl monostearate 0.3, food flavor 0.09.

[0045] The fruits and vegetables are made of raw materials in the following weight ratios: cabbage: fresh corn silk: emblica: sea fungus: Antarctic sea antler=24:20:17:13:9.

[0046] The lactic acid bacteria are composed of lactic acid bacteria in the following weight ratio: Lactobacillus bifidum: Lactobacillus bulgaricus: Kefir = 8:6:3, and have been activated respectively.

[0047] Preparation method, with embodiment 1.

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Abstract

The invention discloses ice cream capable of reducing hyperlipidemia, hypertension and hyperglycemia. The ice cream is made from skim milk powder, unsalted butter, isomalto-oligosaccharide, fruits and vegetables, xylitol, chocolate, pecans, small ginkgoes, lactic acid bacteria, sodium carboxymethylcellulose, guar gum, glycerin monostearate and edible essence. The ice cream capable of reducing the hyperlipidemia, the hypertension and the hyperglycemia is rich in raw materials, obvious in layers, clear in mouthfeel, fragrant and crispy in inner layer, fragrant and sticky in outer layer, complete in nutrition, easy to absorb and beneficial for reducing the blood pressure, the blood glucose and the blood fat, preventing and treating cardiovascular and cerebrovascular diseases, losing weight, slimming a body, maintaining beauty, caring the skin, invigorating the brain and promoting the intelligence; probiotic substrates are generated through fermentation of the lactic acid bacteria, the ice cream is rich in the lactic acid bacteria and fragrant and sticky in mouthfeel, the melting speed can be decreased, melting of the inner layer chocolate is inhibited, the storing and transporting performance is improved, nutrients are supplemented, and organism health is maintained; the inner layer comprises the chocolate and nut grains, is crispy in mouthfeel and has the light bitter taste, the color and luster and the mouthfeel of the inner layer are entirely different from those of the outer layer, and the ice cream attracts consumer attention.

Description

technical field [0001] The invention mainly relates to the field of ice cream processing, in particular to a kind of "three high" ice cream. Background technique [0002] At present, there are many types of frozen drinks available on the market. Ice cream products have attracted many consumers because of their thick and smooth taste, accounting for a larger part of frozen drinks, but ice creams containing health-care components are still on the market relatively lacking. [0003] Accompanied by the unreasonable diet structure and living habits, it has led to the rapid expansion of the "three high" disease groups. As the saying goes, "Food is the most important thing for the people", but for the "three highs" group, diet may be greater than "the sky", because the control of diet has a direct impact on the development of "three highs". Traditional ice cream is a high-sugar and high-fat product, which makes people with "three highs" want to eat it but dare not eat it. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/04A23G9/42A23G9/34A23G9/40
CPCA23G9/04A23G9/34A23G9/40A23G9/42A23V2002/00A23V2200/30A23V2200/326A23V2200/332A23V2200/318A23V2200/3262A23V2200/328A23V2200/14A23V2300/48
Inventor 李国正
Owner ANHUI BAIRUN FOOD
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