Ice cream

A technology of ice cream and content, applied in the field of ice cream, can solve the problems of reducing ice crystal content, reducing melting resistance, lowering the freezing point of material liquid, etc., and achieves good effect of lowering blood sugar, unchanged taste and good bulkiness

Active Publication Date: 2010-08-18
SHENGQUAN HEALTANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the L-arabinose of 10-20% or higher ratio is added in the ice cream of the prior art in order to make the ice cream of the prior art reach good hypoglycemic effect by the teaching of this patent, there are following disadvantages: the first, Because L-arabinose raw material is more expensive, the price of food-grade L-arabinose is 500 yuan per kilogram. If the above-mentioned ratio of L-arabinose is added to each ice cream, the cost will be too high, and the general consumer group cannot accept it. ; Second, according to the applicant's research, adding 10-20% or higher proportion of L-arabinose

Method used

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Examples

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Effect test

Embodiment 1

[0024] Formula: 10% sucrose, 0.6% L-arabinose, 20% whole milk powder, 4.5% unsalted butter (containing about 82% milk fat), 3% palm oil, 3% cream, 3% egg yolk powder, 2% monoglyceride, 0.2% CMC, 0.3% gelatin, and the balance is water to obtain ice cream A.

Embodiment 2

[0028] Formula: 12% sucrose, 0.9% L-arabinose, 20% whole milk powder, 6% cream, 1% unsalted butter (containing about 82% milk fat), 0.4% egg yolk powder, 0.1% monoglyceride , CMC 0.2%, gelatin 0.2%, and the balance is water to obtain ice cream B.

Embodiment 3

[0032] Formula: 15% sucrose, 1.2% L-arabinose, 15% whole milk powder, 8% cream, 8% hydrogenated vegetable oil, 2% soybean lecithin, 3% egg yolk powder, 0.3% CMC-Na, the balance is water , get ice cream D.

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PUM

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Abstract

The invention discloses an ice cream which comprises the following substances by mass percent: 0.6-1.35% of L-arabinose, 15-20% of powdered milk, 10-15% of saccharose, 4-8% of single cream, 2-8% of vegetable fat, 0.5-5% of emulsifying agent, 0.1-0.5% of stabilizing agent and balance water. The prepared ice cream has the function of reducing blood sugar level, and the original flavor of the ice cream is not changed.

Description

technical field [0001] The invention relates to an ice cream, in particular to an ice cream added with L-arabinose. Background technique [0002] Ice cream has always been loved by people because of its unique mouthfeel and the refreshing feeling it can bring to people. In the process of making traditional ice cream, it is often necessary to add a large amount of sucrose to meet people's requirements for sweetness and taste. However, after the human body consumes excessive sucrose, it will cause blood sugar to rise and increase the load on islet cells. Greatly increase the risk of suffering from type II diabetes, and at the same time too much sugar will be converted into fat and deposited in the human body to cause obesity. [0003] In recent years, scientists and nutritionists have found through a large number of studies that L-arabinose can selectively inhibit the activity of sucrose hydrolase in the small intestine and block the normal metabolic process of sucrose in the...

Claims

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Application Information

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IPC IPC(8): A23G9/34
Inventor 唐一林江成真丁继程李令平
Owner SHENGQUAN HEALTANG
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