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Ice cream capable of clearing away heat

A technology for ice cream and heat reduction, which is applied in the direction of frozen sweets, food ingredients as taste improvers, and the functions of food ingredients. The effect of reducing fat content

Inactive Publication Date: 2019-02-12
俞一成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, for children, eating too much ice cream makes it easier to lose their appetite and reduce their appetite, which affects their health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: An ice cream for reducing fire, comprising the following formula ingredients in parts by mass: 10 parts of hawthorn, 20 parts of mung beans, 10 parts of milk powder, 15 parts of xylitol, 0.01 part of guar gum, and 0.02 part of monoglyceride , 50 parts of water. Hawthorn can appetize, mung bean can reduce fire, and xylitol is used instead of sugar, which reduces the sugar and calories of ice cream. The milk powder is skimmed milk powder, which reduces the fat content of the ice cream. It also includes food flavors, which taste better and sweeter. Including the inner layer and the outer layer, the hawthorn is located in the outer layer, and the mung bean is located in the inner layer, which enhances the taste and does not mix flavors.

Embodiment 2

[0011] Embodiment 2: A fire-reducing ice cream, comprising the following formula ingredients in parts by mass: 20 parts of hawthorn, 10 parts of mung beans, 20 parts of milk powder, 20 parts of xylitol, 0.03 parts of guar gum, and 0.04 parts of monoglyceride , 80 parts of water. Hawthorn can appetize, mung bean can reduce fire, and xylitol is used instead of sugar, which reduces the sugar and calories of ice cream. It also includes food flavors, which taste better and sweeter. Including the inner layer and the outer layer, the hawthorn is located in the outer layer, and the mung bean is located in the inner layer, which enhances the taste and does not mix flavors.

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PUM

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Abstract

The invention discloses ice cream capable of clearing away heat. The ice cream is prepared from the following formula components in parts by mass: 10 to 20 parts of fructus crataegi, 10 to 20 parts ofmung bean, 10 to 20 parts of milk powder, 15 to 20 parts of xylitol, 0.01 to 0.03 part of guar gum, 0.02 to 0.04 part of monoglyceride and 50 to 80 parts of water. The fructus crataegi can be used for appetizing and the mung beans are used for clearing away the heat; the xylitol is adopted and sugar is not used, so that the sugar content and calories of the ice cream are reduced. The ice cream capable of clearing away the heat, provided by the invention, contains the fructus crataegi and the mung beans and has the effect of clearing away the heat; the fructus crataegi is beneficial for appetizing; the mung beans are used for clearing away the heat and preventing sunstroke; the xylitol is used for replacing common white granulated sugar, so that decayed teeth are reduced and the calories are lowered; skim milk powder is added so that the content of fat is reduced.

Description

technical field [0001] The invention relates to a food, in particular to a cold ice cream. Background technique [0002] In the hot summer, people like to eat cold ice cream, but at the same time, it may cause the human body to get angry. Ice cream's high sugar and calorie content can also be a problem for people trying to lose weight. In addition, for children, eating too much ice cream makes it easier to lose their appetite and reduce their appetite, which affects their health. Contents of the invention [0003] Purpose of the invention: In order to solve the problem that eating ice cream is easy to get angry, the present invention provides a fire-reducing ice cream. [0004] Technical solution: The fire-reducing ice cream provided by the present invention comprises the following formula ingredients in parts by mass: 10-20 parts of hawthorn, 10-20 parts of mung bean, 10-20 parts of milk powder, 15-20 parts of xylitol, melon 0.01-0.03 parts of Seoul gum, 0.02-0.04 part...

Claims

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Application Information

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IPC IPC(8): A23G9/42A23G9/34A23G9/40A23G9/36
CPCA23G9/42A23G9/34A23G9/36A23G9/40A23V2002/00A23V2200/14A23V2200/30A23V2200/32A23V2250/6422A23V2250/506A23V2250/192
Inventor 俞一成
Owner 俞一成
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