Health care ice-cream assisting to reduce blood fat and preparation method for ice-cream

Abstract

The invention provides a health care ice-cream assisting to reduce blood fat and a preparation method for the ice-cream. The ice-cream comprises the following raw materials in percentage by weight: 1.5-3% of moso bamboo shoot extractive, 1.5-3% of Myricaria germanica auct branch and leaf extractive, 1.5-3% of viburnum sargenti leaf extractive, 1.5-3% of ipomoea pes-caprae extractive, 5-10% of mukdenia rossii root powder, 9-15% of shepherdia argentea juice, 2-5% of hibiscus manihot seed oil, 5-10% of a sweeting agent, 3-8% of pectin powder and 40-70% of purified water. The raw materials are treated reasonably to prepare the ice-cream; the raw materials are high in synergistic effect and bioavailability; the ice-cream is good in flavor, cool, sweet, tasty, fine and smooth; nutrient elements are balanced and affluent during consumption by people; moreover, the function of assisting to reduce blood fat is provided; hyperlipidemia is prevented; no additive is needed; the ice-cream is moderate in viscosity, better in thaw-proof capacity, shock heating-proof capacity and formation, higher in edible safety, and particularly suitable for hypertension and/or hyperlipaemia patients and fat people.

Description

technical field [0001] The invention relates to a cold food product, in particular to a health-care ice cream that assists in lowering blood lipids and a preparation method thereof. Background technique [0002] Ice cream is a fashionable cold food product. It has been loved by people for its refreshing and refreshing effects, invigorating qi and promoting body fluid, refreshing the spleen and appetizing, and helping the human body to cool down and relieve heat. However, most of the ice creams sold on the market and widely eaten by people are mainly made of dairy products, sugar, fruit juice or vegetable juice as the main raw materials, and are frozen with an appropriate amount of additives such as emulsifiers, thickeners, flavors, and pigments. All are high-sugar, high-calorie, low-nutrition cold food products. If not controlled, it is easy to cause obesity, and even the content of cholesterol in the blood will be higher than the normal value. Once the cholesterol is deposi...

AI Technical Summary

Problems solved by technology

Furthermore, additives such as emulsifiers, thickeners, flavors, and pigments are more or less toxic, and excessive intake will cause potential harm to human health.

If no additives such as emulsifiers, thickeners, flavors, and pigments are added, it will adversely affect the melting resistance, sudden heat resistance and viscosity of the ice cream, and even make the ice cream unable to form