Blood pressure lowering and weight losing rhizoma dioscoreae and walnut ice cream and preparation method for same

Abstract

The invention discloses blood pressure lowering and weight losing rhizoma dioscoreae and walnut ice cream and a preparation method for the same. The blood pressure lowering and weight losing rhizoma dioscoreae and walnut ice cream is prepared from the following raw materials in parts by weight: 2 to 3 parts of soybean powder, 4 to 5 parts of a preserved vegetable, 2 to 3 parts of ilex latifolia thunb, 1 to 2 parts of radix puerariae lobatae, 1 to 2 parts of fructus rosae laevigatae, 1 to 2 parts of poria cocos, 200 to 210 parts of rhizoma dioscoreae, 40 to 50 parts of semen juglandis, 2 to 3 parts of sodium carboxymethylcellulose, 60 to 70 parts of sucrose, 20 to 22 parts of eggs, 120 to 130 parts of milk powder, 30 to 40 parts of cream and proper amounts of cellulase, an ethanol solution, an ascorbic acid and water. According to the blood pressure lowering and weight losing rhizoma dioscoreae and walnut ice cream and the preparation method for the same, the ilex latifolia thunb is impregnated in the water for heating and boiling, a concentrated solution is extracted by filtering, the preserved vegetable is impregnated in the concentrated solution and mashed into paste, and the soybean powder is added into the paste for uniform stirring; the ilex latifolia thunb has good heat clearing, toxicity removing, blood pressure lowering and weight losing effects, and the soybean powder is matched with the preserved vegetable to endow the ice cream with a unique flavor, a full taste and additional nutrients.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a yam walnut ice cream for reducing blood pressure and weight loss and a preparation method thereof. Background technique [0002] Ice cream has a mellow and long-lasting flavor, cool and sweet, and is deeply loved by consumers. However, ordinary ice cream mostly uses milk and cream as the main raw materials, which is costly, and the products have high calorie content and high cholesterol content, which is not good for children's development. And hypertensive patients are even more daunting. In order to meet people's requirements for health, ice cream products are developing in the direction of natural, health care and functionalization. [0003] Yam contains 19 kinds of amino acids, multivitamins and a large amount of beneficial trace elements such as calcium, iron, magnesium, zinc, selenium, etc. It is also rich in medicinal ingredients such as allantoin, yam, choline,...

AI Technical Summary

Problems solved by technology

[0004] The yam ice cream in the prior art has the following disadvantages: the yam often produces severe browning during processing and storage, loses its original milky white color, and seriously affects the appearance, flavor and commodity value of the product

The color protection of Chinese yam in the prior art is to protect the color by putting yam into the color protection solution composed of salt, citric acid, sodium bisulfite and L-cysteine. Sodium bisulfite has the smell of sulfur dioxide. Affect the fragrance of ice cream; Chinese yam has astringent effect, and eating too much can form constipation, increase the absorption of intestinal poison, cause symptoms such as abdominal pain, feel sick, vomiting, existing yam ice cream does not solve this problem; In addition, yam in During deep processing, the yam skin will be thrown away. The yam skin contains a lot of polysaccharides, flavonoids, saponins, and water-soluble dietary fiber