Ice cream composition and preparation method thereof

A composition and ice cream technology, applied in the fields of frozen desserts, food science, food heat treatment, etc., can solve the problems of easy rapid melting, affecting consumers' experience of ice cream, low sliding melting point, etc., and achieve excellent melting characteristics, good emulsification effect, reduce oozing effect
CN113133493AInactive Publication Date: 2021-07-20GUANGDONG YUE S SPECIAL NUTRITION TECH CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
GUANGDONG YUE S SPECIAL NUTRITION TECH CO LTD
Publication Date
2021-07-20
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to an ice cream composition and a preparation method thereof. The ice cream composition provided by the invention is characterized by comprising the following components in percentage by weight: 55-75% of water; 5-20% of milk powder; 5-25% of soybean oil-based diglyceride after fractionation; 10-18% of a sweetening agent; 0.1 to 0.5 percent of edible essence; and 0.1-0.5% of a stabilizing agent. The ice cream is high in sliding melting point, not easy to melt at room temperature, quick to melt in the mouth and low in heat.
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Description

technical field

[0001] The invention relates to the field of food, in particular to an ice cream composition and a preparation method thereof. Background technique

[0002] Ice cream is a high-calorie product, and due to its delicious taste and ability to satisfy people's taste buds, it becomes a product in short supply in summer, and even a large amount of ice cream may be consumed in one day, which leads to the accumulation of a lot of fat. The accumulation of fat will not only lead to obesity and affect the appearance, but more importantly, the accumulation of visceral fat will lead to a series of diseases, affect human health, and also affect economic development.

[0003] Diacylglycerol is a natural component in many vegetable oils, but its content is generally less than 10%. In recent years, with the development of its preparation process, diacylglycerol can be widely prepared and high-purity products can be obtained. Many animal experiments and in vivo experiments on...

Claims

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