Low-fat fruit ice cream

A technology for ice cream and fruit, applied in frozen sweets, food science, applications, etc., can solve the problems of decreased taste, high sugar and fat content, easy to gain weight, etc., and achieve the effect of maintaining taste, reducing calories, and enriching nutrition

Inactive Publication Date: 2014-03-12
孙辉
View PDF0 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Common ice creams are high in sugar and fat and have high calories, so if you eat too much, you will easily gain weight. If you reduce the sugar and fat content in ice cream, the taste will decrease

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A low-fat fruit ice cream, characterized in that the ice cream contains the following raw materials in parts by weight: 65 parts of skim milk, 8 parts of mango, 5 parts of xylitol, 4 parts of egg white, 2 parts of whipped cream, 2 parts of rose honey, 0.1 parts of lemon juice.

[0014] A preparation method of low-fat fruit ice cream, carried out according to the following steps:

[0015] (1) Mix milk, xylitol, and egg whites in a heatable container, add lemon juice, and stir evenly;

[0016] (2) Heat the stainless steel pot on low heat, stir continuously until the mixture is close to viscous, then remove from the heat, put it in the refrigerator for 2 hours at 3°C ​​and set aside;

[0017] (3) Wash the mango, peel and remove the core, cut into 2mm 3 Xiaoding, add honey, stir evenly and put it in the refrigerator for 1 hour at 3°C;

[0018] (4) Pour the refrigerated diced mango into the mixture obtained in step (3), stir evenly and put it in the refrigerator to freeze...

Embodiment 2

[0021] A low-fat fruit ice cream, characterized in that the ice cream contains the following raw materials in parts by weight: 70 parts of skim milk, 8 parts of mango, 5 parts of xylitol, 4 parts of egg white, 2 parts of whipped cream, and 2 parts of Sophora japonica honey , 0.1 part of lemon juice.

[0022] A preparation method of low-fat fruit ice cream, carried out according to the following steps:

[0023] (1) Mix milk, xylitol, and egg whites in a heatable container, add lemon juice, and stir evenly;

[0024] (2) Heat the stainless steel pot on low heat, stir continuously until the mixture is close to viscous, then remove from the heat, put it in the refrigerator for 2 hours at 3°C ​​and set aside;

[0025] (3) Wash the mangoes, peel and remove the pits, then use a fruit blender to make mango puree, add honey, stir well, and put it in the refrigerator for 1 hour at 3°C;

[0026] (4) Pour the refrigerated mango puree into the mixture obtained in step (3), stir well and p...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the field of food processing and particularly relates to low-fat fruit ice cream and a preparation method thereof. The low-fat fruit ice cream comprises skimmed milk, mangoes, xylitol, egg white, unsalted butter, honey, lemon juice and the like; the low-fat fruit ice cream is prepared by the steps of preparing materials, agitating, heating, dicing, freezing and the like; the calorie of the ice cream is reduced and the mouth feel under a low-fat state is kept; the nutrition is enriched and the edible value of the ice cream is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a low-fat fruit ice cream and a preparation method thereof. Background technique [0002] Ice cream is a popular summer food. It tastes pleasant, delicate and smooth, cool and sweet, and has various colors. It can help the body cool down and provide moisture. In addition to pursuing taste, the nutritional value of ice cream is also what consumers care about. Common ice cream has high sugar and fat content and high calories, so eating too much is easy to make you fat. If you reduce the sugar and fat content in ice cream, the taste will decrease. Contents of the invention [0003] The purpose of the present invention is to provide a low-fat fruit ice cream that reduces the calories of the ice cream while maintaining delicious taste. Skimmed milk and egg white are used to reduce the fat content, xylitol replaces traditional sugar, and fruits and honey can improve the taste. Can inc...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/40A23G9/34
Inventor 孙辉
Owner 孙辉
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap