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Konjac glucomannan ice cream powder and preparation method thereof

A technology of konjac glucomannan and ice cream powder, which is applied in the direction of food ingredients as taste improver, frozen desserts, functions of food ingredients, etc. problem, to achieve the effect of small specific surface area, improved edible value, and reduced dosage

Inactive Publication Date: 2019-04-09
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But durian itself is a high-calorie fruit. Therefore, the ice cream with durian pulp as the main raw material contains high calories and is not suitable for people with three highs to eat regularly. In addition, durian has a strong taste, and it is not ruled out that some consumers cannot accept its taste.

Method used

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  • Konjac glucomannan ice cream powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 A kind of preparation method of konjac glucomannan ice cream powder comprises the following steps:

[0029] (1) Mixing of raw materials: prepared according to parts by mass, take 0.07 parts of konjac glucomannan, 0.03 parts of stevia, 95 parts of milk powder, 75 parts of glutinous rice flour, 10 parts of whipped cream, 70 parts of eggs, 0.8 parts of maltose syrup, trehalose 0.7 parts, 4 parts of xylitol and 75 parts of water, mix well to make a mixture, set aside;

[0030] (2) Sterilization: Take the mixture in step (1), and sterilize it with high-pressure steam. The sterilization temperature is controlled at 80°C for 10 seconds;

[0031] (3) Vacuum concentration: Concentrate the sterilized mixture in step (2) under a vacuum of 650mmHg and a temperature of 55°C to remove part of the water;

[0032] (4) High-pressure homogenization: the mixture concentrated in step (3) is graded and homogenized in a high-pressure homogenizer, and the homogenization temperat...

Embodiment 2

[0034] Embodiment 2 A kind of preparation method of konjac glucomannan ice cream powder comprises the following steps:

[0035] (1) Raw material mixing: prepared according to mass parts, take 0.08 parts of konjac glucomannan, 0.05 parts of stevia, 98 parts of milk powder, 80 parts of glutinous rice flour, 13 parts of whipped cream, 72 parts of eggs, 1.0 parts of malt syrup, trehalose 0.9 parts, 5 parts of xylitol and 77 parts of water, mix well to make a mixture, set aside;

[0036] (2) Sterilization: Take the mixture in step (1), and sterilize it with high-pressure steam. The sterilization temperature is controlled at 83°C for 12 seconds;

[0037] (3) Vacuum concentration: Concentrate the sterilized mixture in step (2) under a vacuum of 650mmHg and a temperature of 57°C to remove part of the water;

[0038](4) High-pressure homogenization: the mixture concentrated in step (3) is graded and homogenized in a high-pressure homogenizer, and the homogenization temperature is 68°C...

Embodiment 3

[0040] Embodiment 3 A kind of preparation method of konjac glucomannan ice cream powder comprises the following steps:

[0041] (1) Mixing of raw materials: prepared according to parts by mass, take 0.09 parts of konjac glucomannan, 0.08 parts of stevia, 100 parts of milk powder, 85 parts of glutinous rice flour, 15 parts of light cream, 75 parts of eggs, 1.2 parts of malt syrup, trehalose 1 part, 6 parts of xylitol and 80 parts of water, mix well to make a mixture, set aside;

[0042] (2) Sterilization: take the mixture in step (1), and sterilize it with high-pressure steam. The sterilization temperature is controlled at 85°C for 15 seconds;

[0043] (3) Vacuum concentration: Concentrate the sterilized mixture in step (2) under a vacuum of 650mmHg and a temperature of 60°C to remove part of the water;

[0044] (4) High-pressure homogenization: the mixture concentrated in step (3) is graded and homogenized in a high-pressure homogenizer, and the homogenization temperature is ...

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Abstract

The invention relates to konjac glucomannan ice cream powder and a preparation method thereof. The preparation method of the konjac glucomannan ice cream powder comprises the steps of raw material mixing, sterilization, vacuum concentration, high pressure homogenization and spray drying. The konjac glucomannan ice cream powder takes glutinous rice flour as a main carrier mainly and other raw materials as auxiliaries, and the novel ice cream powder with low calorie and low fat capable of preventing three highs is manufactured by using high gel property, stability and heat resistance of konjac glucomannan. A finished product of ice cream made from the konjac glucomannan ice cream powder is elastic and chew, and is sweet and soft; moreover, the ice cream has an important regulating effect fornutrition imbalance, and also has an obvious blood fat reducing effect, so that hyperlipidaemia can be prevented; added stevioside has the characteristics of zero heat and zero fat, the sweetness ofthe stevioside is 200 to 300 times of ordinary saccharose, added sugar and mycose can effectively prevent protein denaturation, and the product quality is promoted; xylitol can adsorb a great deal ofheat and is added into the ice cream powder, so that a cool and refreshing feeling can be brought.

Description

technical field [0001] The invention relates to an ice cream powder and a preparation method thereof, in particular to a konjac glucomannan ice cream powder and a preparation method thereof, belonging to the field of daily life leisure food. Background technique [0002] Nowadays, with the improvement of people's quality of life, more and more people are more willing to choose to maintain their health while enjoying delicious food. Taking ice cream snack food as an example, the existing ice cream has the following obvious shortcomings. Although the product is delicious and attractive, it has high calories and high sugar content. Long-term and frequent consumption will inevitably lead to related diseases, such as hyperlipidemia and high blood pressure. and obesity. [0003] Patent No. 201510897914.7 "Ice Cream and Its Preparation Method" (application date: 2015.12.08) proposes an ice cream and its preparation method. The proposed ice cream is obtained by mixing raw materials...

Claims

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Application Information

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IPC IPC(8): A23G9/34A23G9/38A23G9/40A23G9/42A23G9/44
CPCA23G9/34A23G9/38A23G9/40A23G9/42A23G9/44A23V2002/00A23V2200/326A23V2200/3262A23V2200/328A23V2200/332A23V2200/14A23V2250/262
Inventor 庞杰林婉媚倪永升王林吴春华杜雨胡碧清郑君溁吴丹陈晓涵
Owner FUJIAN AGRI & FORESTRY UNIV
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