Yogurt ice cream containing dietary fibers

Abstract

The invention provides yogurt ice cream containing dietary fibers. The yogurt ice cream containing the dietary fibers comprises the following components in parts by weight: 15-20 parts of skimmed milkpowder, 15-30 parts of ultramicro bamboo shoot powder, 15-30 parts of yogurt, 5-8 parts of palm oil, 5-10 parts of beta-cyclodextrin, 50-60 parts of water, 0.25-0.5 part of an emulsifying agent, 0.25-0.5 part of a stabilizing agent and 0.01-0.05 part of a food antioxidant. The ice cream provided by the invention is novel and different from ice cream in the prior art, the variety of ice cream is diversified, the ice cream contains probiotics and also the ultramicro bamboo shoot powder containing rich amino acids, multiple vitamins, cellulose and trace elements is added to the ice cream, so theice cream has better mouthfeel, health care functions and economic benefit than those of the ice cream in the prior art and is favorable for promoting diversified development of the ice cream industry.

Description

technical field [0001] The invention relates to the field of ice cream food. It particularly relates to a dietary fiber yoghurt ice cream. Background technique [0002] With the improvement of people's living standards, many people's requirements for food are gradually increasing. Junk food is no longer the market leader. The current food market trend is fashionable food that is both beautiful and nutritious. Ice cream is a traditional nutritious cold drink dairy product. Because of its coolness and heat reduction, sweet taste and high nutrition, it has been favored by consumers since it came out. Most ice creams use milk as the main raw material, add a certain proportion of sugar, stabilizers, emulsifiers and other auxiliary materials, and form through freezing, with a single taste and high fat, sugar and cholesterol. With the continuous improvement of the level, people's requirements for food are becoming more and more stringent. In addition to the variety of ice cream, ...

AI Technical Summary

Problems solved by technology

However, the following technical difficulties exist in the probiotic ice cream industry. One is that the probiotic species in the existing probiotic ice cream is single and the probiotic functions are limited. This application only added Lactobacillus in the ice cream raw material, the notification number is CN1919031, the name is a kind of yogurt soft ice cream powder and the method for preparing ice cream with it, this patent is to add lactic acid bacteria into the ice cream in the form of yogurt powder, Similarly, only a single genus of bacteria is used; the second is that the aging and freezing of probiotic ice cream during the preparation process have the greatest impact on the activity of probiotics, and the aeration and whipping during freezing will cause the loss of 20% to 50% of the probiotics. More, so that the content of live bacteria in ice cream does not reach the minimum amount that can play a positive role, and probiotic ice cream loses its meaning