Natto kinases ice cream and manufacturing method thereof

A technology of nattokinase and production method, which is applied in the directions of frozen sweets, food science, application, etc., can solve the problems that there is no report of nattokinase ice cream, consumers are not easy to accept, lose efficacy, etc., and it is suitable for popularization , safe and reliable to eat, and the effect of improving the taste
CN102488071AInactive Publication Date: 2012-06-13NORTH CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
NORTH CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY
Publication Date
2012-06-13
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to food and specifically to natto kinases ice cream and a manufacturing method thereof. The natto kinases ice cream is prepared from the following raw materials by weight: in terms of 100 parts of the raw materials for the ice cream, natto kinases more than 0 part but no more than 0.005 part, cyclodextrin more than 0 part but no more than 0.005 part, natural fruit juice more than 0 part but no more than 10 parts, defatted milk powder more than 0 part but no more than 15 parts, lipid more than 0 part but no more than 10 parts, emulsifier more than 0 part but no more than 1 part, a stabilizing agent more than 0 part but no more than 0.5 part, a sweetener more than 0 part but no more than 20 parts and food flavor more than 0 part but no more than 1.0 part, with the balance being water. The manufacturing method is characterized in that: a freeze dried clathrate of natto kinases and cyclodextrin is added and fruit juice with a synergy effect is cooperatively used; therefore, original biological activity of the ice cream is preserved, which enables the health care effects of treating thrombolysis and adjusting blood lipid metabolism to be achieved, and taste and delicious flavor of traditional ice cream are retained. It is expected that the ice cream functions as a functional ice cream having the dual effects of treating and preventing thrombolysis.
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Description

Technical field:

[0001] The invention relates to the field of food, in particular to a nattokinase ice cream and a preparation method thereof. Background technique:

[0002] Traditional ice cream products are mostly high-sugar and high-fat products, which contain relatively high calories. The future food development trend is to meet people's nutritional requirements. For this reason, nutritionists have proposed the "three lows and one high" plan, namely low sugar, low salt, low fat, and high protein, which is also the development trend of the ice cream industry. The development of low-calorie food or sugar-free and low-sugar food is the fastest in the United States, and other countries are following closely behind. Some patients have special requirements on diet, such as diabetic patients avoiding fat and sugar, etc. If they eat traditional high-sugar ice cream, it will definitely aggravate their condition, and they like ice cream very much. At this time, functional ice cr...

Claims

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