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High-fiber low-fat ice cream powder and application thereof

An ice cream powder, high-fiber technology, applied in the field of ice cream processing, can solve the problems of inability to meet consumer nutrition and low-fat needs, unreasonable selection and ratio of fiber-forming components, and high hardness of ice cream, and achieves a beneficial effect on the cardiovascular system. and gut health, beneficial gut health, lowering blood sugar levels

Pending Publication Date: 2022-03-11
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The selection and ratio of fiber-forming components of existing high-fiber ice cream powder are unreasonable, resulting in high hardness and low expansion rate of the ice cream. At the same time, it cannot meet the needs of consumers for nutrition and low-fat; After reducing the fat content, the ice crystals in the ice cream will become larger, the taste and flavor will be worse, and the expansion rate and sensory properties will be affected.

Method used

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  • High-fiber low-fat ice cream powder and application thereof
  • High-fiber low-fat ice cream powder and application thereof
  • High-fiber low-fat ice cream powder and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-5

[0028] The preparation method of embodiment 1-5 high-fiber low-fat type ice cream

[0029] Embodiment 1-5 prepares a kind of high-fiber low-fat type ice cream respectively, comprises the following steps of carrying out successively:

[0030] (1) Preparation of high-fiber and low-fat ice cream powder

[0031] According to the types and dosages in Table 1, the raw materials used in Examples 1-5 were weighed one by one, and mixed evenly to obtain the corresponding high-fiber and low-fat ice cream powder F1-F5;

[0032] Among them, sodium carboxymethylcellulose, xanthan gum, guar gum, carrageenan, locust bean gum and hydroxypropyl starch are marked as a, b, c, d, e and f in turn;

[0033] Edible essence is milk powder essence purchased from Farman Company, model number is E-1921257.

[0034] Table 1 The high-fiber low-fat type ice cream powder raw material table of embodiment 1-5

[0035]

[0036]

[0037] In Table 1, proportional relationship 1 is the proportional relati...

Embodiment 6

[0045] The overrun of embodiment 6 high-fiber low-fat type ice cream powder

[0046] The expansion rate of ice cream means that when the mixture is refrigerated, the air is mixed in the ice cream to form tiny bubbles, which increases the volume of the ice cream, and the increased volume percentage is the expansion rate of the ice cream. The expansion of the ice cream solvent can make the mixed raw materials freeze to obtain an excellent texture, making the quality more palatable than ice cream without expansion or insufficient expansion, and more soft and soft. The expansion rate of ice cream is an extremely important index to measure the quality of ice cream, and the optimum expansion rate of cream ice cream is 90% to 100%.

[0047] (S1) Set up a control group: prepare ice cream C1-C5 according to the method basically the same as in Example 1, the difference of the preparation method is only that the ratio relationship 1 is different, that is, the proportioning ratio between ...

Embodiment 7

[0059] Sensory evaluation of embodiment 7 high-fiber low-fat type ice cream

[0060] Select 30 professional tasters as the evaluation group, according to the ice cream sensory evaluation standard shown in Table 5, carry out sensory evaluation to high-fiber low-fat type ice cream B1-B5 and ice cream C1-C5, statistical evaluation result average value (results are rounded to take Integer), as shown in Table 6.

[0061] Table 5 Sensory evaluation criteria of ice cream

[0062]

[0063]

[0064] Table 6 Sensory evaluation results of ice cream

[0065]

[0066] The results in Table 6 show that compared to the high-fiber and low-fat ice creams B1-B5 prepared by the present invention, the overall sensory evaluation of ice creams C1-C5 is poor, wherein the scores of ice cream C4 and ice cream C5 are below 80; the results show , polydextrose, inulin and isomaltooligosaccharide IMO500 according to the specific ratio of 8-10:2-5:1, the high-fiber and low-fat ice cream prepared ...

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Abstract

The invention discloses high-fiber low-fat ice cream powder and application thereof.The high-fiber low-fat ice cream powder is obtained by mixing raw materials such as whole milk powder, whey protein powder, white granulated sugar, glucose, polydextrose, inulin and isomaltooligosacharide IMO500, and the high-fiber low-fat ice cream powder is prepared by mixing the raw materials with water in proportion and refrigerating the mixture. According to the ice cream disclosed by the invention, the water-soluble dietary fiber components in a reasonable proportion are added, and the polydextrose, the inulin and the isomaltooligosacharide IMO500 in a specific proportion are applied, so that the prepared ice cream is high in expansion rate and good in sensory property, and meanwhile, the ice cream is beneficial to cardiovascular and intestinal health. The preparation method is suitable for preparing the high-fiber low-fat ice cream.

Description

technical field [0001] The invention belongs to the technical field of ice cream processing, and relates to an ice cream powder, in particular to a high-fiber and low-fat ice cream powder and its application. Background technique [0002] Ice cream is a summer food that is popular among young people. While it is delicious and cools off the heat, ice cream is also characterized by low protein content and high fat content. Long-term consumption of ice cream can easily lead to obesity, and even lead to high blood sugar, high blood fat, Health problems such as high cholesterol. With the improvement of people's living standards and the change of consumption concept, people's demand for new ice cream with various varieties, unique taste and nutritional and health care functions is gradually increasing. [0003] Most of the existing ice cream powder contains vegetable oil powder or non-dairy creamer. Non-dairy creamer is also called creamer. It is a product with refined vegetable ...

Claims

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Application Information

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IPC IPC(8): A23G9/52A23G9/36A23G9/34A23G9/38
CPCA23G9/52A23G9/36A23G9/34A23G9/38A23V2002/00A23V2200/3202A23V2200/326A23V2250/5062A23V2250/284A23V2250/5116A23V2250/54252A23G2200/06A23G2200/10
Inventor 范如意王聪周森宋敏凌均建
Owner JUNLEBAO DAIRY GRP CO LTD
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