Low-sugar ice cream

Abstract

The invention discloses low-sugar ice cream. The low-sugar ice cream contains the following raw materials in parts by weight: 20-30 parts of psidium guajava, 2-4 parts of maltose extract, 1-3 parts of monoglyceride, 10-20 parts of Garcinia mangostana, 4-6 parts of pectin, 1-3 parts of carrageenan, 10-20 parts of crataegus pinnatifida, 8-12 parts of defatted milk powder, 4-6 parts of natural cream, 8-10 parts of xylitol and 80-120 parts of water. The low-sugar ice cream is sour and cool in taste, can be used for clearing away heat and internal heat and is low-sugar, low-fat, nutritional and healthy.

Description

technical field [0001] The invention relates to the field of food, in particular to a low-sugar ice cream. Background technique [0002] With the improvement of people's living standards, people not only pay more and more attention to the mouthfeel of non-staple food, but also pay more attention to the nutritional value and health care effect of food. Ice cream is a kind of non-staple food that people like very much in summer. Although the ice creams available in the market have various tastes, they are high in fat and sugar, and cannot meet the requirements of nutrition and health care. For the above-mentioned drawbacks, the present invention selects green apples, red beans and various natural ice creams. Ingredients are the main raw materials, and a low-sugar ice cream is developed, which is more suitable for diabetics, children and middle-aged and elderly people. It not only prevents the occurrence of dental caries, but also regulates gastrointestinal function, and also h...

AI Technical Summary

Problems solved by technology

Ice cream is a kind of non-staple food that people like very much in summer. Although the ice creams available in the market have various tastes, they are high in fat and sugar, and cannot meet the requirements of nutrition and health care. For the above-mentioned drawbacks, the present invention selects green apples, red beans and various natural ice creams. Ingredients are the main raw materials, and a low-sugar ice cream is developed, which is more suitable for diabetics, children and middle-aged and elderly people. It not only prevents the occurrence of dental caries, but also regulates gastrointestinal function, and also has the ability to prevent bacterial infection of the respiratory tract.