Prebiotics sugar-free non-dairy cream and preparation method thereof

Abstract

The invention provides a prebiotics sugar-free non-dairy cream and a preparation method thereof. The cream is prepared from hydrogenated vegetable oil, maltitol, xylitol, sorbitol, isomaltose hypgather, fructo oligose, galactooligosaccharide, sodium caseinate, fatty acid polyglycerol ester, sorbitan monostearate, sucrose ester, stearoyl sodium lactate, hydroxyl propyl cellulose, xanthan gum, microcrystalline cellulose, carrageenan, dipotassium phosphate, edible salt, edible sugar-free essence and water. The crease overcomes the defect that the ordinary non-dairy cream is high in heat and fat and can meet the sugar-free requirement; and the added prebiotics can stimulate the growth of effective microbial communities when passing through an upper digestive tract, so that the intestinal tract of the human body is improved, positive significance is brought for the human health, and the requirement for special groups suffering such as glycosuria and obesity is met.

Description

technical field [0001] The invention relates to a cream, in particular to a prebiotic sugar-free non-dairy cream. [0002] The invention also relates to a method for manufacturing cream, in particular to a method for manufacturing prebiotic sugar-free non-dairy cream. Background technique [0003] Traditional non-dairy cream is a whipping product made of hydrogenated vegetable oil, emulsifier, colloid, protein, sugar, edible salt, edible flavor and water. It is mainly used for birthday cakes, bread sandwiches, etc., and is widely used in the baking industry. The sugar in the existing whipped cream generally uses sucrose or glucose. The sugar content in the current commercially available whipped cream is generally between 15% and 25%. Not only can diabetics not eat it, but it will increase their blood sugar level , and obese people should not eat more, because of its high fat content. In addition, the high calorie and high fat of traditional non-dairy cream put a greater bu...

AI Technical Summary

Problems solved by technology

The sugar in the existing whipped cream generally uses sucrose or glucose. The sugar content in the current commercially available whipped cream is generally between 15% and 25%. Not only can diabetics not eat it, but it will increase their blood sugar level , and obese people should not eat more, because of its high fat content

In addition, the high calorie and high fat of traditional non-dairy cream bring a greater burden on the human intestinal tract, and eating too much is not conducive to digestion

[0004] With the development of modern society and science and technology, great changes have taken place in people's economic conditions and lifestyles, which affect people's dietary choices and dietary trends. Therefore, healthy foods are becoming more and more popular among people, so people are more interested in traditional non-dairy fats. The demand for cream will also be reduced, and traditional non-dairy cream is not suitable for some special populations such as diabetics, obesity, etc.