CN103621756A - Low-fat fruit ice cream - Google Patents

Abstract

The invention relates to the field of food processing and particularly relates to low-fat fruit ice cream and a preparation method thereof. The low-fat fruit ice cream comprises skimmed milk, mangoes, xylitol, egg white, unsalted butter, honey, lemon juice and the like; the low-fat fruit ice cream is prepared by the steps of preparing materials, agitating, heating, dicing, freezing and the like; the calorie of the ice cream is reduced and the mouth feel under a low-fat state is kept; the nutrition is enriched and the edible value of the ice cream is improved.

Description

A kind of low fat ice cream sundae

Technical field

The present invention relates to food processing field, specifically relate to a kind of low fat ice cream sundae and preparation method thereof.

Background technology

Ice cream is a kind of very popular food of relieving summer heat, and its taste is pleasant, and fine and smooth lubricious, cool sweet good to eat, color and luster is various, can help body temperature lowering relieving summer-heat, and moisture is provided, and except pursuing taste, the nutritive value of ice cream is also the content that consumer is concerned about.The sugar of common ice cream part and fat content are high, have very high heat, therefore ediblely too much easily get fat, if reduce sugar and fatty content in ice cream, can cause again mouthfeel decline.

Summary of the invention

The object of the present invention is to provide and a kind ofly when reducing ice cream heat, do not lose again delicious low fat ice cream sundae, use skim milk, egg to reduce fat content, xylitol replaces traditional sugar, and fruit and honey can improve mouthfeel, and value can have additional nutrients again.

The present invention for achieving the above object, is achieved through the following technical solutions: a kind of low fat ice cream sundae, the raw material that comprises following weight portion: skim milk 60-80 part, mango 8-10 part, xylitol 5-6 part, egg 4-5 part, whipping cream 2-3 part, honey 2-3 part, lemon juice 0.1-0.2 part.

The method of preparing above-mentioned low fat ice cream sundae, comprises following step:

(1) milk, xylitol, egg white are put into heatable container and mix, add lemon juice, stir;

(2) little fiery heating container, does not stop to be stirred to mixture and approaches thick turning off stove, thoroughly cooling standby;

(3) be cut into little fourth or be processed into mango mud after mango being removed the peel to stoning, adding honey, after stirring, refrigerating 1h;

(4) pour mango fourth or mango mud after refrigeration into obtain in step (3) mixture, freezing after stirring.

(5) after freezing 30-40min, take out to stir 1-2min, then carry out freezingly, repeats after 2-3 time, thorough adfreezing is edible.

Advantage of the present invention is: reduced the heat of ice cream, can select different fruit and inhomogeneous honey, so both kept the mouthfeel of ice cream under low fat state, enriched again nutrition, improved the edibility of ice cream simultaneously.

The specific embodiment

Embodiment 1

A low fat ice cream sundae, is characterized in that, the raw material that this ice cream comprises following weight portion: 65 parts of skim milks, 8 parts of mango, 5 parts of xylitols, 4 parts of eggs, 2 parts of whipping creams, 2 parts of rose honeys, 0.1 part of lemon juice.

A preparation method for low fat ice cream sundae, carries out according to the following steps:

(1) milk, xylitol, egg white are put into heatable container and mix, add lemon juice, stir;

(2) little fire heating stainless-steel pan, does not stop to be stirred to mixture and approaches thick turning off stove, puts into after 3 ℃ of cooling 2h of refrigerator standby;

(3) will after mango cleaning, after peeling stoning, be cut into 2mm ³little fourth, add honey, after stirring, put into 3 ℃, refrigerator refrigeration 1h;

(4) pour the mango fourth after refrigeration into obtain in step (3) mixture, after stirring, put into refrigerator-20 ℃ freezing.

(5) after freezing 30min, take out to stir 1min, then carry out freezingly, repeat after 3 times, then to put into refrigerator adfreezing be edible.

Embodiment 2

A low fat ice cream sundae, is characterized in that, the raw material that this ice cream comprises following weight portion: 70 parts of skim milks, 8 parts of mango, 5 parts of xylitols, 4 parts of eggs, 2 parts of whipping creams, 2 parts of pagodatree flower honeys, 0.1 part of lemon juice.

A preparation method for low fat ice cream sundae, carries out according to the following steps:

(1) milk, xylitol, egg white are put into heatable container and mix, add lemon juice, stir;

(2) little fire heating stainless-steel pan, does not stop to be stirred to mixture and approaches thick turning off stove, puts into after 3 ℃ of cooling 2h of refrigerator standby;

(3) by reaching mango mud with fruit mixer after peeling stoning after mango cleaning, add honey, after stirring, put into 3 ℃ of refrigeration 1h of refrigerator;

(4) pour the mango mud after refrigeration into obtain in step (3) mixture, after stirring, put into refrigerator-20 ℃ freezing.

(5) after freezing 30min, take out to stir 1min, then carry out freezingly, repeat after 3 times, then to put into refrigerator adfreezing be edible.

Claims (2)

1. a low fat ice cream sundae, is characterized in that, the raw material that this ice cream comprises following weight portion: skim milk 60-80 part, mango 8-10 part, xylitol 5-6 part, egg 4-5 part, whipping cream 2-3 part, honey 2-3 part, lemon juice 0.1-0.2 part.

2. prepare as required a method for the low fat ice cream sundae as described in 1, it is characterized in that, comprise following step:

(1) milk, xylitol, egg white are put into heatable container and mix, add lemon juice, stir;

(2) little fiery heating container, does not stop to be stirred to mixture and approaches thick turning off stove, thoroughly cooling standby;

(3) be cut into little fourth or be processed into mango mud after mango being removed the peel to stoning, adding honey, after stirring, refrigerating 1h;

(4) pour mango fourth or mango mud after refrigeration into obtain in step (3) mixture, freezing after stirring;

(5) after freezing 30-40min, take out to stir 1-2min, then carry out freezingly, repeats after 2-3 time, thorough adfreezing is edible.