Low-energy ice cream

Abstract

The invention discloses a low-energy ice cream. The low-energy ice cream comprises the following components: 40 to 50 parts of maltodextrin, 30 to 40 parts of sorbitol, 3 to 4 parts of xanthan gum, 3 to 4 parts of citric acid, 0.8 to 1 part of aspartame, 0.3 to 0.5 part of sucrose ester and 20 to 30 parts of water. A certain amount of maltodextrin is added, so that the product structure and flavor are good, and the defect of thin quality of low-fat yogurt is overcome.

Description

technical field [0001] The invention relates to ice cream, in particular to a low-energy ice cream. Background technique [0002] Ice cream, also known as ice cream, milk cake, bean cake and fried ice cubes, has a wide variety and variety, but the production method is generally nothing more than using milk or dairy products, eggs or egg products, sweeteners, flavoring agents, stabilizers, etc. It is an important part of summer cold drinks and has a certain health care effect on the human body. It is a good food for cooling and relieving heat in summer. But eating more can easily cause endocrine disorders. But existing ice cream milk texture is thin, and local flavor is not good. Contents of the invention [0003] The object of the present invention is to provide a low-energy ice cream that solves one or more of the above-mentioned problems in the prior art. [0004] According to one aspect of the present invention, a low-energy ice cream is provided, comprising 40-50 pa...

AI Technical Summary

Problems solved by technology

But eating too much can easily cause endocrine disorders

However, the existing ice cream milk texture is thin and the flavor is not good