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Ice cream without sugar

A technology of ice cream and xylitol, which is applied in frozen sweets, food science, applications, etc., can solve the problems of eating too much for the elderly, and achieve the effect of suitable taste

Inactive Publication Date: 2007-09-12
尚秋平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many types of ice cream on the market, but all of them contain sugar. Although it is sweet, it is not suitable for children and the elderly to eat more

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A sugar-free ice cream made of 96kg of xylitol, 0.3kg of aspartame, 47kg of full-fat light powder, 32kg of refined coconut oil, 26kg of natural anhydrous cream, 49kg of maltodextrin, 1.7kg of guar gum, carboxymethyl Sodium cellulose 0.9kg, xanthan gum 0.4kg, monoglyceride 0.9kg, sucrose ester 0.5kg, triglyceride 0.5kg, food flavor 1000ml, add drinking water to 1000kg, form the finished product according to the conventional ice cream production method .

Embodiment 2

[0013] A sugar-free ice cream consisting of 100kg of xylitol, 0.4kg of aspartame, 50kg of full-fat light powder, 40kg of refined coconut oil, 30kg of natural anhydrous cream, 50kg of maltodextrin, 2kg of guar gum, and carboxymethyl fiber Sodium 1kg, xanthan gum 0.5kg, monoglyceride 1kg, sucrose ester 0.5kg, triglyceride 0.5kg, edible flavor 1000ml, add water to 1000kg, mix it to make a cake, and shape it according to conventional ice cream production methods. For the finished product.

Embodiment 3

[0015] A sugar-free ice cream consisting of 98kg of xylitol, 0.6kg of aspartame, 53kg of full-fat light powder, 44kg of refined coconut oil, 31kg of natural anhydrous cream, 52kg of maltodextrin, 2.4kg of guar gum, and carboxymethyl 1kg of sodium cellulose, 0.6kg of xanthan gum, 0.9kg of monoglycerides, 0.5kg of sucrose esters, 0.5kg of triglycerides, 1000ml of edible flavor, add drinking water to 1000kg and mix it into a cake, and shape it according to conventional ice cream production methods. , Which is the finished product.

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PUM

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Abstract

The sugar-free ice cream bar is prepared through the mixed material, each 1000 kg of which comprises xylitol 95-110 kg, aspartame 0.2-0.6 kg, whole milk powder 45-55 kg, refined coconut oil 30-45 kg, anhydrous butter 25-32 kg, maltodextrin 48-53 kg, guar gum 1.5-2.5 kg, sodium carboxymethyl cellulose 0.8-1.1 kg, xanthan gum 0.3-0.7 kg, monoglyceride 0.8-1.2 kg, sucrose ester 0.3-1.0 kg, tripolyglycerol ester 0.2-1.0 kg, edible essence and perfume 500-1500 ml, and drinking water for the rest. The sugar-free ice cream bar has proper taste and is suitable for people of different ages.

Description

(1) Technical field [0001] The invention relates to an ice cream, in particular to a sugar-free ice cream. (2) Background technology [0002] Ice cream is a kind of cold drink products that people often eat in daily life. Especially in summer, eating an ice cream to relieve heat and cool down, and feel happy. At present, there are many types of ice cream on the market, but they all contain sugar. Although this is sweet, it is uncomfortable for children and the elderly to eat more. Diabetes patients are more avoid eating foods high in sugar, so they usually can't eat sugary ice cream, so as not to increase their illness. (3) Contents of the invention [0003] The present invention aims to provide a sugar-free ice cream in view of the above-mentioned problems. [0004] The technical scheme adopted by the present invention is: [0005] A sugar-free ice cream made of xylitol, aspartame, full-fat light powder, refined coconut oil, natural anhydrous butter, maltodextrin, guar gum, sod...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23G9/34A23G9/40
Inventor 李玉峰蔡伦
Owner 尚秋平