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A functional, ice-cream technology, applied in frozen sweets, food preparation, food science, etc., to achieve the effects of proliferating beneficial intestinal bacteria, preventing yellow teeth, and reducing fat mass
Active Publication Date: 2009-09-16
LIAONING TIANQI FOOD GROUP
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According to the statistics of relevant departments, among children under the age of 10 in our country, obesity accounts for 12% of the total number of children, while children suffering from tooth decay account for 25% of the total number of children. Of course, children suffering from obesity and tooth decay are not alone Caused by eating cold food, but the cold food currently on the market will definitely contribute to the increase in children suffering from obesity and tooth decay
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[0023]The production process is similar to that of ordinary ice cream. First, the edible colloid, functional sugar substitute, maltodextrin and other raw materials are preheated and swollen with water, and all raw materials (except flavor) according to the formula are put into the cold and hot cylinder, and the stirring paddle is turned on to stir and pass Steam is added to raise the temperature of the material to 83-85°C. After homogenization treatment at a pressure of 15-20Mpa, it is aged for more than 4-6 hours, colored, flavored, frozen and puffed, shaped, stored, and hardened to become a finished product. The basic formula design is as follows: 10% xylitol, 5% maltitol, 2% isomalt, 0.5% sorbitol, 5% isomaltooligosaccharide, 7.5% skimmed milk powder, 3% natural cream, 3% maltodextrin %, Sodium Pyrophosphate 0.05%, Gelatin 0.02%, Guar Gum 0.015%, Locust Bean Gum 0.002%, Xanthan Gum 0.002%, Sodium Carboxymethyl Cellulose 0.002%, Monoglyceride 0.015%, Monoglyceride and Diglyce...
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Abstract
The invention relates to functional health-care ice cream of cold drink food, which is technically characterized in that the ice cream is prepared by the following raw materials according to a definite proportion: xylitol, maltitol, isomaltitol, sorbitol, isomaltitol oligosaccharide, skim milk powder, natural cream, maltodextrin, sodium pyrophosphate, gelatin, guar gum, locust bean gum, xanthan gum, sodium carboxymethyl cellulose, monoglyceride, monodiacylglycero, and the balance of drinking water. The functional health-care ice cream has the same production process as common ice cream. Taking functional sugar substitutes such as the xylitol and the like as the main materials, simultaneously non-fat solid, the natural cream, the maltodextrin, pyrophosphates, edible colloid, edible essence and natural pigments are prepared into the ice cream. Taking nutrition, health and safety as aims, the ice cream with low calorie and high nutrition is developed; and the ice cream has the functions of preventing decayed tooth, preventing yellow tooth, protecting liver, proliferating enteric beneficial strains, adjusting organism metabolism, losing weight and the like, does not increase blood sugar after eating, and is an ideal food for diabetes patients and fat people.
Description
technical field [0001] The invention relates to the technical field of cold drinks, in particular to a sugar-free functional health-care ice cream. Background technique [0002] As the saying goes, "Food is paramount to the people". With the development of society, the advancement of science and technology, and the improvement of people's living standards, people's demand for food is not limited to satisfying the needs of fullness, but to pursue nutrition, health , safe food. As everyone knows, cold food such as ice cream, ice cream, popsicles and other cold food have been loved by people for many years, especially teenagers and children. And its raw material of traditional cold food is mainly: sugar, cream, sweetener, food essence, drinking water are made, therefore, the teenagers and children who often eat cold food should suffer from obesity and tooth decay, especially the overweight children will suffer from obesity. Promote the premature occurrence of adult diseases s...
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