Anti-shrinking sugar-free ice cream and preparation method thereof

An ice cream and anti-shrinkage technology, which is applied in confectionary, confectionary industry, food science, etc., can solve the problem of shrinkage of ice cream without providing control of content ratio, ice cream is prone to shrinkage, etc., and achieves the improvement of appearance, taste and flavor, Reduce heat, smooth and soft texture effect

Inactive Publication Date: 2019-01-18
BAOLINGBAO BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the molecular weight of D-psicose is 180.16, which is much lower than that of sucrose, which is 342.3, so the prepared ice cream is prone to shrinkage problems
Although there have been suggestions on the content of D-psicose added to cold drinks at home and abroad, there is no method to control the content ratio to solve the problem of ice cream shrinkage caused by D-psicose instead of sucrose

Method used

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  • Anti-shrinking sugar-free ice cream and preparation method thereof
  • Anti-shrinking sugar-free ice cream and preparation method thereof
  • Anti-shrinking sugar-free ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-9

[0026] The ratio of raw materials in each example is represented by the percentage of each component in the total mass. The specific ratio data of Examples 1-9 and Comparative Example 1 are shown in Table 1. Among them, D-psicose powder is used in Examples 1-3, D-psicose syrup is used in Examples 4-6, and D-psicose crystals are used in Examples 7-9. In Comparative Example 1, D-psicose syrup was used.

[0027] Table 1 each embodiment and the raw material proportioning of comparative example

[0028]

[0029] Each example makes 100 grams of ice cream, and the quality of the raw materials used can be obtained from the proportioning in Table 1, so no more details are given. In order to better illustrate the superiority of the ice cream prepared by the present invention, the following will carry out the determination of the physical and chemical properties and the evaluation of the sensory quality of the ice cream prepared in each example.

[0030] 1. Determination of expansio...

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Abstract

The invention provides anti-shrinking sugar-free ice cream. The anti-shrinking sugar-free ice cream comprises 10%-25% by weight of sweetening agent composition, wherein the sweetening agent composition comprises sucralose and D-psicose, wherein the mass ratio of the sucralose to the D-psicose is 1:2-1:20; the proportion by weight of the D-psicose is preferably 10%-20%; and the proportion by weightof the sucralose is preferably 1%-5%. The anti-shrinking sugar-free ice cream also comprises yolk, milk, cream and corn starch. The invention also provides a preparation method of the anti-shrinkingsugar-free ice cream. The anti-shrinking sugar-free ice cream provided by the invention has the advantages of smooth surface, uniform color and luster, fine and smooth tissue, lubricant and soft texture, pure sweet taste, softness and aromatic milk flavor; the quantity of heat of the ice cream is reduced; the physical and chemical properties of the ice cream are improved by adjusting the proportion of the sweetening agent composition; and the shrinkage problem of the ice cream caused by the D-psicose is solved.

Description

technical field [0001] The invention relates to the field of frozen dessert products, in particular to a shrink-resistant sugar-free ice cream and a preparation method thereof. Background technique [0002] Ice cream is a cold drink made from milk and dairy products, eggs and egg products, sugar, sweeteners, stabilizers, flavoring agents and coloring agents, etc., through processes such as sterilization, homogenization, aging, freezing, and hardening. Its bright color, strong fragrance, fine texture, and rich nutrition are deeply loved by consumers and are ideal food for cooling off in summer. White granulated sugar or sucrose is often used as raw material in traditional ice cream, which has high calories, which makes diabetics, obese people, patients with cardiovascular and cerebrovascular diseases, and young and middle-aged people who want to stay slim stay away. The eating habits of modern people tend to be low-sugar, hoping that the diet will not cause obesity and induc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/42A23G3/46
CPCA23G3/36A23G3/42A23G3/46
Inventor 刘峰李克文栾庆民贾慧慧肖玉婧熊小兰张莉
Owner BAOLINGBAO BIOLOGY
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