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Low-sugar healthcare ice cream

A technology for ice cream and malt oligosaccharide, which is applied in the field of low-sugar health ice cream, can solve the problems of single taste, high fat content, inability to achieve nutrition and health care, etc., and achieve the effect of unique taste

Inactive Publication Date: 2017-01-25
欧海泉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ice cream is a kind of non-staple food that people like very much in summer. When you have no appetite in summer, try some ice cream, which is a good way to quickly replenish your energy and lower your body temperature. High content, can not meet the requirements of nutrition and health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A low-sugar health-care ice cream, consisting of the following raw materials in parts by weight: 20 parts of moso bamboo shoots, 15 parts of lotus leaves, 5 parts of maple leaf grass root powder, 1 part of Viburnum viburnum leaf extract, 8 parts of maltooligosaccharides, 2 parts of gelatin, 3 parts of thick rattan, 6 parts of sucrose, 5 parts of maltodextrin, 4 parts of mung bean powder, 0.1 part of food flavor, 3 parts of sorbitol, 40 parts of water.

Embodiment 2

[0014] A low-sugar health-care ice cream, consisting of the following raw materials in parts by weight: 30 parts of moso bamboo shoots, 20 parts of lotus leaves, 8 parts of maple leaf grass root powder, 4 parts of viburnum leaf extract, 13 parts of maltooligosaccharides, 6 parts of gelatin, 6 parts of thick rattan, 9 parts of sucrose, 10 parts of maltodextrin, 7 parts of mung bean powder, 0.5 parts of food flavor, 5 parts of sorbitol, and 50 parts of water.

Embodiment 3

[0016] A low-sugar health-care ice cream is composed of the following raw materials in parts by weight: 25 parts of moso bamboo shoots, 18 parts of lotus leaves, 7 parts of maple leaf grass root powder, 3 parts of Viburnum viburnum leaf extract, 10 parts of maltooligosaccharides, 4 parts of gelatin, 5 parts of thick rattan, 8 parts of sucrose, 8 parts of maltodextrin, 6 parts of mung bean powder, 0.3 parts of food flavor, 4 parts of sorbitol, and 45 parts of water.

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PUM

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Abstract

The invention discloses a low-sugar healthcare ice cream characterized in being prepared from, by weight, 20-30 parts of moso bamboo shoot head, 15-20 parts of lotus leaf, 5-8 parts of all-grass of mapleleafgrass root powder, 1-4 parts of extract of leaf of fruit of sargent viburnum, 8-13 parts of oligomeric maltose, 2-6 parts of gelatin, 3-6 parts of ipomoea pescaprae, 6-9 parts of cane sugar, 5-10 parts of maltodextrin, 4-7 parts of mung bean powder, 0.1-0.5 parts of edible essence, 3-5 parts of sorbitol and 40-50 parts of water. The invention provides low-sugar healthcare ice cream of unique taste, low sugar and fat and healthcare effects.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a low-sugar health-care 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 love very much in summer. When you have no appetite in summer, try some ice cream, which is a good way to quickly replenish your energy and lower your body temperature. The content is high, which cannot meet the requirements of nutrition and health care. Contents of the invention [0003] The object of the present invention is to overcome the deficiencies of the prior art and provide a low-sugar health-care ice cream with unique taste, low-sugar and low-fat, and health-care effects. [0004] In order to achieve the above object, the technical scheme pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/34A23G9/42
CPCA23G9/34A23G9/42A23G2200/14A23V2002/00A23V2200/30
Inventor 欧海泉
Owner 欧海泉
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