Nutritious ice cream powder and its production process

Abstract

The invention discloses nutritional ice cream powder and a production process thereof. According to the production process, the use amounts of L-arabinose and xylitol are regulated, so that the preservation time of the ice cream powder is prolonged, and meanwhile, ice cream prepared from the ice cream powder has relatively good bulking intensity; oleoresin is converted into solid instant powder by virtue of microencapsulated clove oil resin, so that the solid instant powder has good fluidity and dissolubility, has no dreg feel, is high in flavor preservation level and is relatively stable, and the shelf life is prolonged; and by virtue of a reasonable proportion of the components, the ice cream has the characteristics of cool, tastiness, strong fragrance and the like of traditional ice cream and has the functions of promoting digestion and appetite, clearing heat, refresh mind and the like. The production process comprises the following steps: (S1) weighing the raw materials as follows: skim milk powder, L-arabinose, xylitol, white granulated sugar, whey protein powder, yolk powder, a preservation agent, guar gum, clove oil resin and maltodextrin; and (S2) uniformly mixing the raw materials, and carrying out sterilization.

Description

technical field [0001] The invention relates to the technical field of ice cream, in particular to a nutritious ice cream powder and a production process thereof. Background technique [0002] With the improvement of people's living standards and the transformation of consumption concepts, ice cream has become more and more fashionable consumer goods and embellishes people's happy birthdays. Ice cream powder is made by mixing sugar, milk powder, vegetable oil, protein powder, emulsion stabilizer, essence, etc., and the commercial ice cream powder sold can be prepared into finished ice cream after simple processing. [0003] Chinese patent (patent application number: 03133264.1) discloses a kind of hawthorn ice cream powder, and this ice cream powder is made of 40-50% sugar, 30-40% milk powder, 5-10% non-dairy creamer, 5-10% Maltodextrin, 0.3-0.8% monoglyceride, 0.2-0.8% white sugar ester, 0.3-0.8% guar gum, 0.3-0.8% CMC and 4-8% hawthorn pulp; its production process It inc...

AI Technical Summary

Problems solved by technology

[0006] In the process of making traditional ice cream, it is often necessary to add a large amount of white sugar to meet people's requirements for sweetness and taste. However, after the human body ingests excessive white sugar, it will cause blood sugar to rise, increase the load on islet cells, and accumulate for a long time It will greatly increase the risk of suffering from type II diabetes, and at the same time, too much sugar will be converted into fat and deposited in the human body to cause obesity

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