L-arabinose ice cream

Abstract

The invention discloses an L-arabinose ice cream, which is characterized by comprising the following raw materials by percent: 3 to 15 percent of white granulated sugar, 0.06 to 0.3 percent of L-arabinose, 0.015 to 0.075 percent of protein sugar, 4 to 10 percent whole light milk powder, 3 to 8 percent of palm oil, 1 to 2 percent of egg yolk powder, 1.5 to 4 percent of maltodextrin, 0.1 to 0.2 percent of sodium carboxymethylcellulose, 0.05 percent of xanthan gum, 0.1 to 0.25 percent of guar gum, 0.1 to 0.3 percent of molecular distilled monoglyceride, 0 to 2 percent of peanut protein powder, 65 to 88 percent of water and pigment and essence with appropriate quantity. The L-arabinose is added in the raw materials for producing the ice cream, so that the cane sugar can be effectively prevented from being absorbed by the human body, insulin secretion and obesity can be inhibited, the blood glucose is free from being increased, hyperglycemia can be prevented, nutrients are rich, a healthcare function can be achieved, and the L-arabinose ice cream is suitable for being eaten by all people and solves the problem that people with diseases such as obesity, hyperglycemia, disorder of insulin secretion, and diabetes cannot eat ice cream.

Description

technical field [0001] The invention relates to the technical field of new resource health food, in particular to a kind of L-arabinose ice cream and ice cream. Background technique [0002] L-arabinose, also known as aldose and pectin sugar, is a kind of aldopentose, which has high stability to heat and acid. L-arabinose is a sweet natural five-carbon sugar. Animal experiments and human experiments have proved that L-arabinose can selectively inhibit the digestion and absorption of polysaccharides, which has important physiological effects. Therefore, research on a new type of functional carbohydrate is increasing. Sucrose ingested from food is mainly hydrolyzed into glucose and fructose by polysaccharide hydrolase in the digestive tract (sucrase in the small intestine), and then enters the blood to be absorbed. L-arabinose can selectively inhibit sucrase in the small intestine, so when sucrose and L-arabinose are ingested at the same time, it will hinder the absorption o...

AI Technical Summary

Problems solved by technology

[0005] In the existing ice cream and ice cream, the sweeteners are mainly sucrose, syrup, etc., which are unhealthy foods with high sugar, high calories, and low nutrition. Frequent consumption of ice cream and ice cream is likely to cause obesity, hyperglycemia, insulin secretion disorders, etc. Diseases, not suitable as food for people with diabetes