CN103315125A - Weight-reducing pineapple ice cream - Google Patents

Abstract

A weight-reducing pineapple ice cream is prepared through using 10-20wt% of pineapple, 10-15wt% of low fat yogurt, 10-15wt% of soybean oil, 5-10wt% of xylitol, 5-10wt% of papaya powder, 5-10wt% of konjak powder, 0.5-3wt% of an emulsifier, 0.1-0.5wt% of an essence, and 20-50wt% of purified water.

Description

A kind of pineapple weight-reducing ice cream

Technical field

The present invention relates to a kind of ice cream, particularly a kind of pineapple ice cream with weight reducing effect.

Background technology

Ice cream is one of common relieving summer-heat food in summer, is the most popular selection of heat weather always.Because ice cream is high sugariness, high heat, high-fat food, voracity can cause problem of obesity too much, thereby a lot of Mies are hung back, although also occurring on the market much bragging about is the ice cream that low fat or degreasing are not contained heat, but well-known, cream, milk powder, sugar is raw material indispensable in the ice cream, so the high-octane attribute of ice cream is undisputable fact.

Summary of the invention

Technical problem to be solved: the invention provides a kind of pineapple weight-reducing ice cream for above problem, the proteolytic enzyme that is rich in the pineapple helps to decompose the protein in the ice cream, helps digest, and reaches the effect of fat-reducing.

Technical scheme: to the invention provides a kind of pineapple weight-reducing ice cream in order overcoming the above problems, to be characterized in, it is to be made by the raw material of following percentage by weight:

Pineapple: 10%-20%

Low fat sour milk: 10%-15%

Soya-bean oil: 10%-15%

Xylitol: 5%-10%

Melon tree powder: 5%-10%

Konjaku flour: 5%-10%

Emulsifying agent: 0.5%-3%

Essence: 0.1%-0.5%

Pure water: 20%-50%.

Beneficial effect: 1, the ice cream among the present invention is by the rational proportion of various compositions, make its clean taste oiliness, reach when falling the heat effect and also can reduce the high-energy that ice cream itself brings, the proteolytic enzyme that is rich in the pineapple can help to decompose the protein in the ice cream, help digest, thereby greatly reduce the puzzlement that voracious ice cream can be got fat;

2, contain a kind of material that is papain among the present invention in the papaya, can reduce fat is aliphatic acid, the fat after decomposing through proteolytic enzyme further can be decomposed, and promotes digestion and the absorption of food, and effect is strengthened;

3, konjaku flour is the very strong food of a kind of viscosity among the present invention, can so that ice cream has good bulkiness, reduce the consumption of additive.

The specific embodiment

Below in conjunction with embodiment, the present invention is described in further detail.

Embodiment 1

A kind of pineapple weight-reducing ice cream, its each composition percentage by weight is as follows:

Pineapple: 10%

Low fat sour milk: 10%

Soya-bean oil: 10%

Xylitol: 10%

Melon tree powder: 5%

Konjaku flour: 5%

Emulsifying agent: 0.5%

Essence: 0.1%

Pure water: 49.4%

Embodiment 2:

A kind of pineapple weight-reducing ice cream, its each composition percentage by weight is as follows:

Pineapple: 15%

Low fat sour milk: 13%

Soya-bean oil: 14%

Xylitol: 8%

Melon tree powder: 7%

Konjaku flour: 8%

Emulsifying agent: 2%

Essence: 0.4%

Pure water: 32.6%

Embodiment 3:

A kind of pineapple weight-reducing ice cream, its each composition percentage by weight is as follows:

Pineapple: 18%

Low fat sour milk: 13%

Soya-bean oil: 15%

Xylitol: 10%

Melon tree powder: 10%

Konjaku flour: 10%

Emulsifying agent: 3%

Essence: 0.5%

Pure water: 20.5%

Technological process of the present invention: pretreatment of raw material, batching mixing, the cooling of sterilization homogeneous, injection molding, continuously freezing, continuous sclerosis, refrigerated storage.

Claims (2)

1. pineapple weight-reducing ice cream, it is characterized in that: it is to be formed by pineapple, low fat sour milk, soya-bean oil, xylitol, melon tree powder, konjaku flour, emulsifying agent, essence, pure water mixed preparing, and the weight portion of described each composition is:

Pineapple: 10%-20%

Low fat sour milk: 10%-15%

Soya-bean oil: 10%-15%

Xylitol: 5%-10%

Melon tree powder: 5%-10%

Konjaku flour: 5%-10%

Emulsifying agent: 0.5%-3%

Essence: 0.1%-0.5%

Pure water: 20%-50%.

2. a kind of cucumber weight-reducing ice cream according to claim 1, it is characterized in that: the optimum weight proportioning of described each component of ice cream is: pineapple 15%, low fat sour milk 13%, soya-bean oil 14%, xylitol 8%, melon tree powder 7%, konjaku flour 8%, emulsifying agent 2%, essence 0.4%, pure water 32.6%.