Ice cream and preparation technology thereof

Abstract

The invention relates to an ice cream and a preparation technology thereof, and particularly provides the ice cream. The ice cream comprises the following components of 10-30 parts by weight of milk powder, 3-10 parts by weight of cream, 3-6 parts by weight of plant fat, 5-8 parts by weight of cane sugar, 3-6 parts by weight of levulose, 0.3-2 parts by weight of L-arabinose, 0.5-4 parts by weightof xylan, 0.5-2 parts by weight of trehalose, 1-4 parts by weight of an emulsifying agent, 0.5-2 parts by weight of a stabilizing agent and 40-60 parts of water. The ice cream is good in bulkiness, appropriate in sugariness, and smooth in mouth feel rather than greasy, and has favorable market prospects, and industrialized production is easy to realize.

Description

technical field [0001] The invention relates to the field of food, in particular to an ice cream and a preparation process thereof. Background technique [0002] There are many kinds of ice cream in the market now, and ice cream brings refreshing feeling to people because of its unique mouthfeel, and is deeply liked by consumers in general, especially to children. But in order to increase the sweetness, most ice creams in the market use a large amount of sucrose and artificial sweeteners (such as saccharin, sucralose, etc.). [0003] Studies have shown that although sucrose is a safe and good natural sugar that is widely used in foods such as ice cream, a large amount of sucrose intake will also cause damage to the human body. For example, eating too much sugar will lead to dental caries and lead to oral The occurrence of diseases; after excessive intake of sucrose, the blood sugar concentration of the human body will rise, increase the load of insulin, and accumulate for a...

AI Technical Summary

Problems solved by technology

[0003] Studies have shown that although sucrose is a safe and good natural sugar that is widely used in foods such as ice cream, a large amount of sucrose intake will also cause damage to the human body. For example, eating too much sugar will lead to dental caries and lead to oral The occurrence of diseases; after excessive intake of sucrose, the blood sugar concentration of the human body will rise, increase the load of insulin, and accumulate for a long time, which will greatly increase the risk of type II diabetes. Secondly, after the blood sugar concentration rises, excessive blood sugar will also Converted into fat and deposited in the human body, leading to obesity, fatty liver and other diseases

[0004] In addition, due to its inherent molecular characteristics, sucrose can cause insufficient sweetness when used in small amounts, which does not satisfy the sweet taste of the public, and excessive sweetness can be caused by using too much, especially in ice cream. Too much sucrose mixed with cream often gives Consumers bring a sweet and greasy feeling, resulting in poor flavor and mouthfeel of ice cream

In addition, in the preparation process of ice cream, adding a large amount of sucrose will also increase the viscosity of the feed liquid, affecting the taste and appearance of ice cream

[0005] In order to avoid the deficiencies and shortcomings brought about by the use of sucrose, ice cream in the current market widely uses artificial sweeteners such as saccharin and sucralose. Artificial sweeteners mainly refer to some chemical substances that have a sweet taste but are not sugar. The sweetness is generally 10 times to hundreds of times higher than that of sucrose, but it does not have any nutritional value. Although it reduces the use of natural sucrose and overcomes some shortcomings of sucrose, the sweetness of synthetic sweeteners is not pure enough, with a bitter aftertaste and metallic taste, sometimes the safety cannot be guaranteed. Therefore, avoiding the use of artificial sweeteners in ice cream and choosing safe sugars has become more and more common among consumers.

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