Blueberry ice cream and preparation method thereof

Abstract

The invention discloses blueberry ice cream which is prepared by the following raw materials in parts by weight: 13-17 parts of freeze-dried blueberry powder, 0.16-0.20 parts of sodium alginate, 13-17 parts of white granulated sugar, 0.04-0.08 parts of guar gum, 8-12 parts of dried skim milk, 0.10-0.14 parts of monostearin, 2-6 parts of cream, 0.2-0.6 parts of sodium carboxymethylcellulose, 1-3 parts of maltodextrin, 50-55 parts of purified water and 0.1-0.3 parts of edible essence. The ice cream perfectly integrates nutrition of blueberries and delicacy of ice cream, has effects of coolness, heat removal, nutrition and health protection, and has a color of a blueberry fruit without pigments. The ice cream which is rich in blueberry nutrition and is prepared by a method is good in flavor and taste.

Description

technical field

[0001] The invention relates to the technical field of cold drinks, in particular to ice cream and a preparation method thereof. Background technique

[0002] In addition to conventional sugar, acid and vitamin C, blueberry fruit is rich in vitamin E, vitamin A, vitamin B, superoxide dismutase (SOD), arbutin, protein, anthocyanin, dietary fiber and rich potassium , iron, zinc, calcium and other mineral elements, vitamins are higher than other fruits, and trace elements are also high. It is a fruit high in amino acids, high in copper, high in zinc, and high in iron. In addition, blueberries contain a large amount of anthocyanins, which can remove harmful free radicals in the body, and have the functions of preventing diseases, improving eyesight, beautifying, improving sleep, strengthening blood vessels, and improving circulation. Because fresh blueberries have a sour taste and the pulp is insoluble in water, blueberries are mostly used to produce fruit j...