CN101181006A - Nutrition ice cream powder - Google Patents
Nutrition ice cream powder Download PDFInfo
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- CN101181006A CN101181006A CNA2007101796973A CN200710179697A CN101181006A CN 101181006 A CN101181006 A CN 101181006A CN A2007101796973 A CNA2007101796973 A CN A2007101796973A CN 200710179697 A CN200710179697 A CN 200710179697A CN 101181006 A CN101181006 A CN 101181006A
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- ice cream
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Abstract
The invention discloses a nutrition ice cream powder, comprising 40 to 50 percent of nutritive substance matrix, 7.5 percent of sugar, 30 to 40 percent of whole milk powder, 7.5 percent of protein powder, 2.5 percent of yolk powder, 1 percent of vegetable tallow, and 1.5 percent of stabilizer. The invention bases on the original ice cream powder and adds nutritive pulp with abundant nutritive substances, and ice cream made from the ice cream powder is rich in nutrients which are essential to human bodies; among the nutrients oat and buckwheat ice cream powder is suitable for diabetics as substitutive sugar (xylitol) is used, beneficial to reducing lipids, cosmetology, purgation, losing weight, and detoxing, and has good mouthfeel, and is an ideal food for the young and old.
Description
Technical field
The present invention relates to field of food, particularly a kind of nutrition ice cream powder.
Background technology
Ice cream be the earliest by China invention after the Marco Polo is imported Europe into, through westerner's improvement, improve and make ice cream become a kind of fashion food that people like, its not only can drive away summer heat cooling and mouthfeel is good, is a kind of food that liked by everybody.The composition of the dried ice cream mix that present making ice cream is used mainly comprises milk powder, albumen powder, vegetable butter powder, sugar, stabilizing agent etc.
Because above-mentioned composition limits, the ice cream ubiquity nutritive value that present dried ice cream mix is made is not high, and chronic patient such as can not eat at problem.
Summary of the invention
At above-mentioned problem, the object of the present invention is to provide a kind of nutrition ice cream powder that adds the nutriment base-material.
For achieving the above object, nutrition ice cream powder of the present invention comprises nutriment base-material 40%-50%, whole milk powder 30%-40%, albumen powder 7.5%, yolk powder 2.5%, vegetable butter powder 1%, stabilizing agent 1.5%, sugar 7.5% by weight.
Further, described nutriment base-material is made by oat, buckwheat sugar-free cereal, can not add sugar in this nutrition ice cream powder raw material and be to use to substitute sugar (xylitol), is suitable for diabetes patient.
Further, described nutriment base-material can comprise cereal base-material, greengrocery base-material.
Further, described cereal base-material is to be made by sweet potato, millet, corn, red bean, scented rice or oat.
Further, described greengrocery base-material is to be made by carrot, cucumber or tomato.
The present invention has added the nutriment base-material that contains the abundant nutrition material on the basis of original dried ice cream mix, the ice cream of being made by this dried ice cream mix is rich in the necessary nutrient of human body, wherein oat and buckwheat dried ice cream mix are because use substitutes sugar (xylitol), be suitable for diabetes patient, and help lipopenicillinase, beauty treatment, defaecation, fat-reducing, toxin expelling, and mouthfeel is good, is the ultimate food that suits the taste of both old and young.
The specific embodiment
Above-mentioned nutrition ice cream powder preparation method may further comprise the steps
Nutriment grinding, filtration are drawn the nutriment base-material; With stabilizing agent and the sugared premixed of half, then all raw materials are mixed; Raw materials mixed is poured in the nutriment base-material, stir on one side, one side is poured into it is mixed; Carry out ultra high temperature short time sterilization; With the feed liquid homogeneous after the sterilization; Material is aging 12-24 hour behind the homogeneous; With the slip evaporation after aging and concentrated; Feed liquid after concentrating is carried out drying by spray drying tower, obtains the extraordinary powder product of diversity at last.
A specific embodiment of sweet potato dried ice cream mix of the present invention:
Sugar 7.5%, whole milk powder 30%, albumen powder 7.5%, yolk powder 2.5%, vegetable butter powder 1%, stabilizing agent 1.5% are prepared in advance, select the sweet potato of high-quality, sweet potato grinding, filtration are drawn sweet potato base-material 50%, with stabilizing agent and sugared premixed, then all raw materials are poured in the sweet potato base-material, stir on one side, it is mixed Yi Bian pour into; Sterilization was carried out in the insulation under 120 ℃ of dissolving back in 3 seconds fully; Then with the feed liquid homogeneous after the sterilization; Material is aging 12-24 hour behind the homogeneous; With the evaporation earlier of the slip after aging and concentrated; Carry out spray-drying again, draw finished product sweet potato dried ice cream mix.
The another specific embodiment of sweet potato dried ice cream mix of the present invention:
Sugar 7.5%, whole milk powder 40%, albumen powder 7.5%, yolk powder 2.5%, vegetable butter powder 1%, stabilizing agent 1.5% are prepared in advance, select the sweet potato of high-quality, sweet potato grinding, filtration are drawn sweet potato base-material 40%, with stabilizing agent and sugared premixed, then all raw materials are poured in the sweet potato base-material, stir on one side, it is mixed Yi Bian pour into; Sterilization was carried out in the insulation under 120 ℃ of dissolving back in 3 seconds fully; Then with the feed liquid homogeneous after the sterilization; Material is aging 12-24 hour behind the homogeneous; With the evaporation earlier of the slip after aging and concentrated; Carry out spray-drying again, draw finished product sweet potato dried ice cream mix.
One most preferred embodiment of sweet potato dried ice cream mix of the present invention:
Sugar 7.5%, whole milk powder 35%, albumen powder 7.5%, yolk powder 2.5%, vegetable butter powder 1%, stabilizing agent 1.5% are prepared in advance, select the sweet potato of high-quality, sweet potato grinding, filtration are drawn sweet potato base-material 45%, with stabilizing agent and sugared premixed, then all raw materials are poured in the sweet potato base-material, stir on one side, it is mixed Yi Bian pour into; Sterilization was carried out in the insulation under 120 ℃ of dissolving back in 3 seconds fully; Then with the feed liquid homogeneous after the sterilization; Material is aging 12-24 hour behind the homogeneous; With the evaporation earlier of the slip after aging and concentrated; Carry out spray-drying again, draw finished product sweet potato dried ice cream mix.
Above embodiment has enumerated the embodiment of the sweet potato dried ice cream mix in the cereal dried ice cream mix, and the embodiment of the greengrocery dried ice cream mix of enumerating below is identical with the preparation method of above-mentioned sweet potato dried ice cream mix, and existing is illustrated its composition.
The component content of each embodiment of carrot ice-cream powder:
Carrot base-material 45%, whole milk powder 35%, albumen powder 7.5%, yolk powder 2.5%, stabilizing agent 1.5%, vegetable butter powder 1%, sugar 7.5%.
Carrot base-material 40%, whole milk powder 40%, albumen powder 7.5%, yolk powder 2.5%, stabilizing agent 1.5%, vegetable butter powder 1%, sugar 7.5%.
Carrot base-material 50%, whole milk powder 30%, albumen powder 7.5%, yolk powder 2.5%, stabilizing agent 1.5%, vegetable butter powder 1%, sugar 7.5%.
The component content of each embodiment of oat dried ice cream mix:
Oat base-material 45%, whole milk powder 35%, albumen powder 7.5%, yolk powder 2.5%, stabilizing agent 1.5%, vegetable butter powder 1%, xylitol 7.5%.
Oat base-material 40%, whole milk powder 40%, albumen powder 7.5%, yolk powder 2.5%, stabilizing agent 1.5%, vegetable butter powder 1%, xylitol 7.5%.
Oat base-material 50%, whole milk powder 30%, albumen powder 7.5%, yolk powder 2.5%, stabilizing agent 1.5%, vegetable butter powder 1%, xylitol 7.5%.
It is each a kind of specific embodiment of cereal dried ice cream mix, greengrocery dried ice cream mix that above embodiment has only enumerated nutrition ice cream powder; all have in that identical creation spirit is following do relevant any modification of the present invention or change, all must be included in the category that the invention is intended to protect.
Claims (5)
1. nutrition ice cream powder comprises nutriment base-material 40%-50%, sugar 7.5%, whole milk powder 30%-40%, albumen powder 7.5%, yolk powder 2.5%, vegetable butter powder 1%, stabilizing agent 1.5%.
2. nutrition ice cream powder according to claim 1, it is characterized in that, described nutriment base-material is made by oat, buckwheat sugar-free cereal, can not add sugar in this nutrition ice cream powder raw material and be to use to substitute sugar (xylitol), is suitable for diabetes patient.
3. nutrition ice cream powder according to claim 1 is characterized in that, described nutriment base-material can comprise cereal base-material, greengrocery base-material.
4. nutrition ice cream powder according to claim 3 is characterized in that, described cereal base-material is to be made by sweet potato, millet, corn, red bean, scented rice or oat.
5. nutrition ice cream powder according to claim 3 is characterized in that, described greengrocery base-material is to be made by carrot, cucumber or tomato.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101796973A CN101181006A (en) | 2007-12-17 | 2007-12-17 | Nutrition ice cream powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101796973A CN101181006A (en) | 2007-12-17 | 2007-12-17 | Nutrition ice cream powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101181006A true CN101181006A (en) | 2008-05-21 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101796973A Pending CN101181006A (en) | 2007-12-17 | 2007-12-17 | Nutrition ice cream powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN101181006A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429081A (en) * | 2011-11-06 | 2012-05-02 | 吉林大学 | Symbiosis oat ice cream and preparation method thereof |
| CN102669398A (en) * | 2012-05-21 | 2012-09-19 | 甘肃敬业农业科技有限公司 | Production method for sunflower oil-compounded functional ice cream |
| CN103271213A (en) * | 2013-06-07 | 2013-09-04 | 中国科学院烟台海岸带研究所 | Low-fat ice cream and its preparation method |
| CN103651813A (en) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Jumble bead milk shake powder |
| CN103652302A (en) * | 2012-09-20 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | Ice cream containing buckwheat and millet jelly and production method thereof |
-
2007
- 2007-12-17 CN CNA2007101796973A patent/CN101181006A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429081A (en) * | 2011-11-06 | 2012-05-02 | 吉林大学 | Symbiosis oat ice cream and preparation method thereof |
| CN102429081B (en) * | 2011-11-06 | 2013-06-19 | 吉林大学 | Symbiosis oat ice cream and preparation method thereof |
| CN102669398A (en) * | 2012-05-21 | 2012-09-19 | 甘肃敬业农业科技有限公司 | Production method for sunflower oil-compounded functional ice cream |
| CN103651813A (en) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Jumble bead milk shake powder |
| CN103652302A (en) * | 2012-09-20 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | Ice cream containing buckwheat and millet jelly and production method thereof |
| CN103652302B (en) * | 2012-09-20 | 2016-03-30 | 内蒙古伊利实业集团股份有限公司 | A kind of ice cream and production method thereof containing buckwheat and millet jelly |
| CN103271213A (en) * | 2013-06-07 | 2013-09-04 | 中国科学院烟台海岸带研究所 | Low-fat ice cream and its preparation method |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080521 |