Method for manufacturing ice product for strengthening cardiovascular and cerebrovascular health

A manufacturing method and a cardiovascular and cerebrovascular technology, which are used in frozen desserts, food science, applications, etc., to achieve the effects of reducing cardiovascular and cerebrovascular diseases, excellent taste, and reasonable compatibility.

Inactive Publication Date: 2020-10-16
GUANGZHOU INST OF GEOGRAPHY GUANGDONG ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ice products are people's favorite food. Currently, there is no good way to make ice products to regulate, improve and reduce cardiovascular and cerebrovascular diseases through consumption.

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 2

[0017] Prefabricated 3.4wt% of phytosterol esters, 11.2wt% of oligosaccharides, 6.3wt% of konjac glucomannan, and 7.8wt% of sugar alcohols as functional ingredients. Add esters or phytosterols to milk at 65°C; dissolve banana resistant starch or konjac flour and konjac glucomannan in warm water at 65°C; other components can be dissolved in water or milk; raw materials are mixed and will be thoroughly The dissolved ingredients are fully mixed with the existing ice cream ingredients, the material liquid is homogeneous, aged, and sterilized in this process; step 4, making molding, filling the uniformly mixed ingredients into the mold for freezing forming.

[0018] Among them, ice cream carrier ingredients, the main raw materials for fresh milk ice cream production are: 80kg of whole milk powder, 55kg of palm oil, 20kg of maltodextrin, 4kg of compound emulsification stabilizer, 1kg of concentrated fresh milk essence, 0.5kg of emulsified condensed milk essence, and water to make up...

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Abstract

The invention discloses a method for manufacturing an ice product for strengthening the cardiovascular and cerebrovascular health. The method comprises the following steps: step one, ingredients are prepared, 1.5 wt%-3.4 wt% of phytosterol esters, 5.7 wt%-11.2 wt% of oligosaccharides, 4.5 wt%-6.3 wt% of konjac glucomannan, and 3.6 wt%-7.8 wt% of an sugar alcohol are pre-prepared as functional ingredients, and at the same time, daily ice cream raw materials are prepared as carrier ingredients; step two, the raw materials are dissolved, the phytosterol esters or phytosterols are added into a milk at 50-65 DEG C, banana resistant starch or konjac flour and konjac glucomannan are dissolved in warm water at 60-65 DEG C, and the other components are dissolved in water or milk; and step three, the raw materials are mixed. According to the method, the good quality and good taste of the produced ice product are guaranteed, and the ice product achieves effects of regulating, improving and reducing risks such as cardiovascular and cerebrovascular diseases (stroke, myocardial infarction, atherosclerosis, hypertension, obesity and diabetes), and at the same time takes into account the health ofthe colon, so that the ice product is a healthy food which is suitable for the taste of consumers and nourishes the heart with zero sucrose.

Description

technical field [0001] The invention relates to the technical field of ice cream formulations, in particular to a manufacturing method of ice cream for improving cardiovascular and cerebrovascular health. Background technique [0002] Worldwide, about 17 million people die from heart disease and stroke each year (about 1 / 3 of the global death toll). In Europe, about 4 million people die from heart and cardiovascular diseases every year, accounting for 46% of all causes of death. Therefore, the World Health Organization estimates that by 2020, about 25 million people will die of heart disease in the world every year, and it has become the number one killer of human health. However, a large number of research results and clinical studies believe that 50% of heart and cardiovascular diseases can be prevented or avoided through corresponding balanced nutrition; this result is supported by a set of research data, that is, 18% of cardiovascular diseases worldwide Disease and 56%...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/34A23G9/42A23G9/40A23G9/32
CPCA23G9/34A23G9/42A23G9/40A23G9/327A23G9/32A23V2002/00
Inventor 梁子森
Owner GUANGZHOU INST OF GEOGRAPHY GUANGDONG ACAD OF SCI
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