Pineapple ice cream

Abstract

The invention provides a pineapple ice cream. The pineapple ice cream comprises the following components in parts by weight: 15-20 parts of nonfat dry milk powder, 15-30 parts of bamboo shoot superfine powder, 15-30 parts of pineapple serosity, 5-8 parts of palm oil, 5-10 parts of beta-cyclodextrine, 50-60 parts of water, 0.25-0.5 part of an emulsifying agent, 0.25-0.5 part of a stabilizing agentand 0.01-0.05 part of a good antioxidant. The ice cream is a novel ice cream different from that in the prior art. The ice cream is diversified in kinds. The ice cream not only contains probiotics, and bamboo shoot superfine powder rich in amino acids, multiplex vitamins, cellulose and trace elements is also added, so that the ice cream has better mouth feel, health-care functions and economic benefits than that in the prior art, and promoting of diversified development of ice cream trade is facilitated.

Description

technical field [0001] The invention relates to the field of ice cream food; in particular, it relates to a kind of pineapple ice cream. Background technique [0002] With the improvement of people's living standards, many people's requirements for food are gradually increasing. Junk food is no longer the market leader. The current food market trend is fashionable food that is both beautiful and nutritious. Ice cream is a traditional nutritious cold drink dairy product. Because of its coolness and heat reduction, sweet taste and high nutrition, it has been favored by consumers since it came out. Most ice creams use milk as the main raw material, add a certain proportion of sugar, stabilizers, emulsifiers and other auxiliary materials, and form through freezing, with a single taste and high fat, sugar and cholesterol. With the continuous improvement of the level, people's requirements for food are becoming more and more stringent. In addition to the variety of ice cream, uni...

AI Technical Summary

Problems solved by technology

However, the following technical difficulties exist in the probiotic ice cream industry. One is that the probiotic species in the existing probiotic ice cream is single and the probiotic functions are limited. This application only added Lactobacillus in the ice cream raw material, the notification number is CN1919031, the name is a kind of yogurt soft ice cream powder and the method for preparing ice cream with it, this patent is to add lactic acid bacteria into the ice cream in the form of yogurt powder, Similarly, only a single genus of bacteria is used; the second is that the aging and freezing of probiotic ice cream during the preparation process have the greatest impact on the activity of probiotics, and the aeration and whipping during freezing will cause the loss of 20% to 50% of the probiotics. More, so that the content of live bacteria in ice cream does not reach the minimum amount that can play a positive role, and probiotic ice cream loses its meaning