CN106615594A - Low-sugar ice cream and production method thereof - Google Patents

Abstract

The invention provides low-sugar ice cream and a production method thereof; the low-sugar ice cream is produced from, by weight, 10-20 parts of yolk, 5-10 parts of sugar, 6-13 parts of milk powder, 10-20 parts of cream, 4-6 parts of glycerol monostearate, 0.1-0.3 part of xanthan gum, 0.1-0.3 part of guar gum, 0.1-0.2 part of leaf of Strigose or Umbellate hydrangea, 0.1-0.3 part of leaf of Stevia rebaudiana, and 0.1-0.4 part of mint leaf. With the added materials such as leaf of Strigose or Umbellate hydrangea and leaf of Stevia rebaudiana, the low-sugar ice cream has low sugar content and has health-care function, and the production process is simple.

Description

Low-sugar ice cream and preparation method thereof

technical field

The invention relates to a low-sugar ice cream and a preparation method thereof.

Background technique

With the development of society and the improvement of people's living standards, people's demand for food is not limited to just satisfying the demand of fullness, but to pursue nutritious, healthy and safe food. As everyone knows, cold food such as: ice cream, ice cream, popsicle etc. have been loved by people for many years, especially teenagers and children. And its raw material of traditional cold food is mainly: sugar, cream, sweetener, food essence, edible water are made, therefore, the teenagers and children who often eat cold food are likely to suffer from obesity and tooth decay, especially children who are overweight. Promote the premature occurrence of adult diseases such as arteriosclerosis, coronary heart disease, and high blood pressure; in addition, cold drinks provide extremely suitable conditions for the proliferation of oral cariogenic bacteria (Streptobacter mutans). According to the statistics of relevant departments, among children under the age of 10 in our country, obesity accounts for 12% of the total number of children, while children suffering from tooth decay account for 25% of the total number of children. Of course, children suffering from obesity and tooth decay are not alone It is caused by eating cold food, but the cold food currently on the market will definitely contribute to the increase of children suffering from obesity and tooth decay.

Contents of the invention

One object of the present invention is to propose a low-sugar ice cream.

The low-sugar ice cream of the present invention comprises the following raw materials in parts by weight: 10-20 parts of egg yolk, 5-10 parts of sugar, 6-13 parts of milk powder, 10-20 parts of butter, 4-6 parts of monoglyceride , 0.1-0.3 parts of xanthan gum, 0.1-0.3 parts of guar gum, 0.1-0.2 parts of sweet tea, 0.1-0.3 parts of stevia and 0.1-0.4 parts of mint leaves.

According to the low-sugar ice cream of the embodiment of the present invention, raw materials such as sweet tea and stevia are added to the ice cream. Sweet tea contains rubusoside, and stevia contains steviol glycosides, both of which have high sweetness. The addition of sweet tea and stevia can replace or partially replace the amount of white sugar in ice cream, and sweet tea and stevia Both contain polyphenols and flavonoids, etc. These components have physiological activities such as anti-oxidation and blood sugar control. Therefore, the addition of sweet tea and stevia can not only reduce the amount of white sugar in ice cream, but also supplement the functional ingredients in ice cream. Make it have health care function. Ice cream is mostly eaten in summer. The coolness of mint can give ice cream a refreshing taste, thereby enriching the taste of the product and neutralizing the bitter taste of polyphenols. The ice cream product of the invention not only has low sugar content, has health care function, but also has a simple manufacturing process.

In addition, the low-sugar ice cream according to the above-mentioned embodiments of the present invention can also have the following additional technical features:

Further, the low-sugar ice cream also includes the following raw materials in parts by weight: 3-7 parts of shiitake mushrooms and 3-7 parts of chickpeas.

Further, the low-sugar ice cream also includes the following raw materials in parts by weight: 0.5-1 part of keel, 0.5-1 part of turmeric, 0.5-1 part of Alisma, 0.5-1 part of Polygonum cuspidatum and 0.5-1 part of Achyranthes bidentata share.

Another object of the present invention is to propose a method for preparing the above-mentioned low-sugar ice cream.

The preparation method of the above-mentioned low-sugar ice cream includes the following steps: S101: Wash, vacuum dry, pulverize, sieve, weigh and mix the above-mentioned part of the raw materials respectively, and then add the sweet tea and the stevia to the mixture Distilled water with a total weight of 20 to 40 times is heated to boiling and kept warm for 5 to 8 minutes, and the filtrate is collected, and then milk powder and the xanthan gum soaked in water at 5°C to 10°C for 10 to 20 minutes are added to the filtrate and the guar gum, and heated to boiling; wherein, some of the raw materials include sweet tea, stevia and mint leaves; S102: mixing sugar, monoglyceride and egg yolk to obtain egg liquid, and then mixing the egg Whisk the liquid until it is milky white; S103: Pour the mixed liquid obtained in the step S101 into the egg liquid in the step S102, and stir while pouring; then heat to 100°C-105°C, and keep it warm for 15 minutes ~20min, stir during the heating and heat preservation process, and then lower the temperature to 20°C~25°C; S104: Add butter to the mixture obtained in the step S103, stir well and cool at -25°C~-20°C Freeze at low temperature for 1h-2h to obtain low-sugar ice cream.

Further, in the step S101, the part of raw materials also includes chickpeas and shiitake mushrooms.

Further, the following steps are also included before the step S104: drying the keel, turmeric, Alisma, knotweed, and achyranthes bidentata into a water extraction tank and adding water, then heating to boiling and keeping warm until the water The volume of the water in the extraction tank is concentrated to one-fifth of the volume of the initial water, and then the residue in the water is filtered to obtain an extract, and then the extract is added to the mixture obtained in step S103; wherein , Add 1L of water per 500g of raw material.

Further, before the step S104, the following step is also included: whipping the cream with an egg beater for 5 minutes to 10 minutes.

Further, before the step S101, the following step is also included: soaking the chickpeas in water for 10h-15h.

Further, in the step S101, during the sieving operation, the size of the sieve is 120 mesh to 140 mesh.

Further, in the step S101, the temperature of the vacuum drying operation is 45°C-60°C, and the time is 25min-30min.

Additional aspects and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.

detailed description

Embodiments of the present invention are described in detail below, and the embodiments are exemplary and intended to explain the present invention, but should not be construed as limiting the present invention.

Example 1

Embodiment 1 provides a kind of low-sugar ice cream, comprising the following raw materials in parts by weight: 10 parts of egg yolks, 10 parts of sugar, 6 parts of milk powder, 20 parts of butter, 4 parts of monoglyceride, 0.3 parts of xanthan gum, guar gum 0.1 part, sweet tea 0.2 part, stevia 0.1 part, mint leaf 0.4 part, shiitake mushroom 3 part and chickpea 7 part.

The preparation method of the low-sugar ice cream of embodiment 1, comprises the steps:

(1) Soak the chickpeas in water for 10 hours.

(2) The sweet tea, the stevia, the chickpeas, the shiitake mushrooms and the mint leaves are respectively cleaned, vacuum-dried, pulverized, sieved and weighed, and then mixed. Mesh sieve, then add distilled water 20 times the total weight of the sweet tea and stevia to the mixture, heat to boiling and keep warm for 8min, collect the filtrate, then add milk powder to the filtrate and soak in water at 5°C for 20min The xanthan gum and the guar gum were heated to boiling, wherein, the temperature of the drying operation was 45° C., and the time was 25 minutes.

(3) White sugar, monoglyceride and egg yolk are mixed to obtain egg liquid, and then the egg liquid is whipped until it is milky white.

(4) Pour the mixed solution obtained in the step (2) into the egg liquid in the step (3), and stir during the pouring process; then heat to 100°C and keep it warm for 20 minutes until the egg liquid Viscous and the yellow color of the egg yolk deepens. Stir while heating and keeping warm, and then slowly cool it down to 20°C.

(5) Whip the cream with a whisk for about 5 minutes.

(6) Add the whipped cream to the mixture obtained in the step (4), stir evenly and freeze at -20° C. for 1 hour to obtain low-sugar ice cream.

Example 2

Embodiment 2 provides a kind of low-sugar ice cream, comprising the following raw materials in parts by weight: 20 parts of egg yolks, 5 parts of sugar, 13 parts of milk powder, 10 parts of cream, 6 parts of monoglyceride, 0.1 parts of xanthan gum, 0.3 parts of guar gum 0.1 part of sweet tea, 0.3 part of stevia, 0.1 part of mint leaf, 7 parts of shiitake mushroom and 3 parts of chickpea.

The preparation method of the low-sugar ice cream of embodiment 2, comprises the steps:

(1) Soak the chickpeas in water for 15 hours.

(2) The sweet tea, the stevia, the chickpeas, the shiitake mushrooms and the mint leaves are respectively cleaned, vacuum-dried, pulverized, sieved and weighed, and then mixed. Mesh sieve, then add distilled water 40 times the total weight of the sweet tea and the stevia to the mixture, heat to boiling and keep warm for 5min, collect the filtrate, then add milk powder to the filtrate and soak in water at 10°C for 10min The xanthan gum and the guar gum are heated to boiling, wherein, the temperature of the drying operation is 60° C., and the time is 30 minutes.

(3) Mix sugar, monoglyceride and egg yolk to obtain egg liquid, and then beat the egg liquid until it is milky white for about 5 minutes.

(4) Pour the mixed solution obtained in the step (2) into the egg liquid in the step (3), and stir during the pouring process; then heat to 105°C and keep it warm for 15 minutes until the egg liquid Viscous and the yellow color of the egg yolk deepens. Stir while heating and keeping warm, and then slowly cool it down to 25°C.

(5) Whip the cream with a whisk for about 10 minutes.

(6) Add the whipped cream to the mixture obtained in the step (4), stir evenly and freeze at -25° C. for 2 hours to obtain low-sugar ice cream.

Example 3

Embodiment 3 provides a kind of low-sugar ice cream, comprises the raw material of following parts by weight: 15 parts of egg yolk, 8 parts of sugar, 9 parts of milk powder, 15 parts of cream, 5 parts of monoglyceride, 0.2 part of xanthan gum, guar gum 0.2 parts, 0.15 parts of sweet tea, 0.2 parts of stevia, 0.2 parts of mint leaves, 5 parts of shiitake mushrooms, 5 parts of chickpeas and 0.8 parts of keel.

The preparation method of the low-sugar ice cream of embodiment 3, comprises the steps:

(1) Soak the chickpeas in water for 12 hours.

(2) The sweet tea, the stevia, the chickpeas, the shiitake mushrooms and the mint leaves are respectively cleaned, vacuum-dried, pulverized, sieved and weighed, and then mixed. Mesh sieve, then add distilled water 30 times the total weight of the sweet tea and stevia to the mixture, heat to boiling and keep warm for 6min, collect the filtrate, then add milk powder to the filtrate and soak in water at 7°C for 15min The xanthan gum and the guar gum were heated to boiling, wherein, the temperature of the drying operation was 53° C., and the time was 27 minutes.

(3) Mix sugar, monoglyceride and egg yolk to obtain egg liquid, and then beat the egg liquid until it is milky white for about 5 minutes.

(4) Pour the mixed liquid obtained in the step (2) into the egg liquid in the step (3), and stir while pouring; then heat to 103°C and keep it warm for 17 minutes until the egg liquid Viscous and the yellow color of the egg yolk deepens. Stir while heating and keeping warm, and then slowly cool it down to 23°C.

(5) Whip the cream with an egg beater for about 7 minutes.

(6) Add the whipped cream to the mixture obtained in the step (4), stir evenly and freeze at -23° C. for 1.5 hours to obtain low-sugar ice cream.

Example 4

Embodiment 4 provides a kind of low-sugar ice cream, comprises the raw material of following parts by weight: 10 parts of egg yolk, 10 parts of sugar, 6 parts of milk powder, 20 parts of cream, 4 parts of monoglyceride, 0.3 part of xanthan gum, guar gum 0.1 part, 0.2 part of sweet tea, 0.1 part of stevia, 0.4 part of mint leaf, 3 parts of shiitake mushroom, 7 parts of chickpea, 0.5 part of keel, 0.5 part of turmeric, 1 part of Alisma, 0.5 part of knotweed and 1 part of achyranthes.

The preparation method of the low-sugar ice cream of embodiment 4, comprises the steps:

(1) Soak the chickpeas in water for 10 hours.

(2) The sweet tea, the stevia, the chickpeas, the shiitake mushrooms and the mint leaves are respectively cleaned, vacuum-dried, pulverized, sieved and weighed, and then mixed. Mesh sieve, then add distilled water 20 times the total weight of the sweet tea and stevia to the mixture, heat to boiling and keep warm for 8min, collect the filtrate, then add milk powder to the filtrate and soak in water at 5°C for 20min The xanthan gum and the guar gum are heated to boiling, wherein, the temperature of the drying operation is 45° C., and the time is 30 minutes.

(3) Mix sugar, monoglyceride and egg yolk to obtain egg liquid, and then beat the egg liquid until it is milky white for about 5 minutes.

(4) Pour the mixed solution obtained in the step (2) into the egg liquid in the step (3), and stir during the pouring process; then heat to 100°C and keep it warm for 20 minutes until the egg liquid Viscous and the yellow color of the egg yolk deepens. Stir while heating and keeping warm, and then slowly cool it down to 20°C.

(5) After drying the keel and other raw materials, extract them with water extraction and nutrition technology, put the raw materials and water into the water extraction tank, then heat to boiling and keep warm until the volume of the water in the water extraction tank is concentrated 1/5 of the volume of the initial water, and then filter off the residue in the water to obtain an extract, wherein 1L of water is added for every 500g of raw material, the temperature of the drying operation is 45°C, and the drying time is 30min.

(6) Whip the cream with an egg beater for about 5 minutes.

(7) Mix the mixture obtained in the step (4) with the extract obtained in the step (5), add the whipped cream, stir evenly, and freeze at -20° C. for 1 hour to obtain low-sugar ice cream.

Example 5

Embodiment 5 provides a kind of low-sugar ice cream, comprises the raw material of following parts by weight: egg yolk 20 parts, sugar 5 parts, milk powder 13 parts, cream 10 parts, monoglyceride 6 parts, xanthan gum 0.1, guar gum 0.3 0.1 part of sweet tea, 0.3 part of stevia, 0.1 part of mint leaf, 7 parts of mushroom, 3 parts of chickpea, 1 part of keel, 1 part of turmeric, 0.5 part of Alisma, 1 part of knotweed and 0.5 part of achyranthes.

The preparation method of the low-sugar ice cream of embodiment 5, comprises the steps:

(1) Soak the chickpeas in water for 15 hours.

(2) The sweet tea, the stevia, the chickpeas, the shiitake mushrooms and the mint leaves are respectively cleaned, vacuum-dried, pulverized, sieved and weighed, and then mixed. Mesh sieve, then add distilled water 40 times the total weight of the sweet tea and the stevia to the mixture, heat to boiling and keep warm for 5min, collect the filtrate, then add milk powder to the filtrate and soak in water at 10°C for 10min The xanthan gum and the guar gum are heated to boiling, wherein, the temperature of the drying operation is 60° C., and the time is 25 minutes.

(3) Mix sugar, monoglyceride and egg yolk to obtain egg liquid, and then beat the egg liquid until it is milky white for about 5 minutes.

(4) Pour the mixed solution obtained in the step (2) into the egg liquid in the step (3), and stir during the pouring process; then heat to 105°C and keep it warm for 15 minutes until the egg liquid Viscous and the yellow color of the egg yolk deepens. Stir while heating and keeping warm, and then slowly cool it down to 25°C.

(5) After drying the keel and other raw materials, extract them with water extraction and nutrition technology, put the raw materials and water into the water extraction tank, then heat to boiling and keep warm until the volume of the water in the water extraction tank is concentrated 1/5 of the volume of the initial water, and then filter out the residue in the water to obtain an extract, wherein 1L of water is added for every 500g of raw material, and the temperature of the drying operation is 60°C for 25 minutes.

(6) Whip the cream with a whisk for about 10 minutes.

(7) Mix the mixture obtained in the step (4) with the extract obtained in the step (5), add the whipped cream, stir well and freeze at -25°C for 2 hours to obtain low-sugar ice cream.

Example 6

Embodiment 6 provides a kind of low-sugar ice cream, comprises the raw material of following parts by weight: 15 parts of egg yolk, 8 parts of sugar, 9 parts of milk powder, 15 parts of cream, 5 parts of monoglyceride, 0.2 part of xanthan gum, guar gum 0.2 parts, sweet tea 0.15 parts, stevia 0.2 parts, mint leaves 0.2 parts, shiitake mushrooms 5 parts, chickpeas 5 parts, keel 0.8 parts, turmeric 0.8 parts, Alisma 0.8 parts, knotweed 0.8 parts and achyranthes bidentata 0.8 parts.

The preparation method of the low-sugar ice cream of embodiment 6, comprises the steps:

(1) Soak the chickpeas in water for 12 hours.

(2) The sweet tea, the stevia, the chickpeas, the shiitake mushrooms and the mint leaves are respectively cleaned, vacuum-dried, pulverized, sieved and weighed, and then mixed. Mesh sieve, then add distilled water 30 times the total weight of the sweet tea and stevia to the mixture, heat to boiling and keep warm for 6min, collect the filtrate, then add milk powder to the filtrate and soak in water at 7°C for 15min The xanthan gum and the guar gum were heated to boiling, wherein, the temperature of the drying operation was 53° C., and the time was 27 minutes.

(3) Mix sugar, monoglyceride and egg yolk to obtain egg liquid, and then beat the egg liquid until it is milky white for about 5 minutes.

(4) Pour the mixed liquid obtained in the step (2) into the egg liquid in the step (3), and stir while pouring; then heat to 103°C and keep it warm for 17 minutes until the egg liquid Viscous and the yellow color of the egg yolk deepens. Stir while heating and keeping warm, and then slowly cool it down to 23°C.

(5) After drying the keel and other raw materials, extract them with water extraction and nutrition technology, put the raw materials and water into the water extraction tank, then heat to boiling and keep warm until the volume of the water in the water extraction tank is concentrated One-fifth of the volume of the initial water, and then filter off the residue in the water to obtain an extract, wherein 1L of water is added for every 500g of raw material, the temperature of the drying operation is 53°C, and the drying time is 27min.

(6) Whip the cream with an egg beater for about 7 minutes.

(7) Mix the mixture obtained in the step (4) with the extract obtained in the step (5), add the whipped cream, stir well and freeze at -23°C for 1.5 hours to obtain low-sugar ice cream .

Determination of overrun of ice cream

Measure the ice cream slurry and ice cream finished product before and after ice cream freezing, and weigh them after filling the 100mL aluminum box.

Expansion ratio = (mass of ice cream slurry - mass of ice cream) / mass of ice cream * 100% (1)

Table 1 Determination of ice cream overrun

Determination of melting resistance of ice cream

The hardened ice cream finished products prepared in Examples 1 to 6 were weighed and placed on a wire mesh in an incubator at 35° C., a watch glass was placed under the wire mesh, and the melt quality was measured every 15 minutes within 60 minutes. Melting resistance is expressed by melting rate, the lower the melting rate, the better the melting resistance. The calculation method of melting rate is shown in formula (2):

Melting Rate = Mass of Melted Ice Cream Slurry / Total Mass of Ice Cream (2)

The ice cream of embodiment 1～embodiment 6 all does not melt before 30min, begins to melt in various degrees after 30min, and the melting rate of embodiment 1 and embodiment 4 is about 8% when 60min, embodiment 2 and embodiment 5 The melting rate is about 5% when 60min, and the melting rate of embodiment 3 and embodiment 6 is about 10%.

Randomly select 18 normal adults for the test, divide them into 6 groups on average, eat 100g of the ice cream of Embodiment 1-6 respectively, detect the content of cholesterol (TC) and triglyceride (TG) in the body of the test personnel, and eat the ice cream for lunch After 2h, the specific time after eating is 1h after eating ice cream. See Table 2 for details.

Table 2 TC, TG content before and after eating the ice cream prepared by each embodiment

As can be seen from Table 2, compared with Examples 1 to 3, after eating the ice cream prepared in Examples 4 to 6, the content of cholesterol (TC) and triglyceride (TG) in the human body has significantly decreased, indicating that the implementation The ice cream prepared in Examples 4-6 can regulate body functions, reduce cholesterol and blood lipids, and the like.

Comparative example 1

The only difference between Comparative Example 1 and Example 1 is that the raw materials of Comparative Example 1 do not include sweet tea and stevia, and the remaining raw materials and parameters and steps in the preparation process are the same.

Comparative example 2

The only difference between Comparative Example 2 and Example 3 is that the raw materials of Comparative Example 2 do not include sweet tea and stevia, and the remaining raw materials and parameters and steps in the preparation process are the same.

Measure the sweetness and heat of the ice creams of Examples 1 to 3, Comparative Example 1 and Comparative Example 2 respectively, wherein the sweetness is measured by a brix meter, with sucrose as a benchmark, and the sweetness of 10% sucrose aqueous solution at 20°C. The degree is 100, and the sweetness of ice cream is compared with it. The measurement results are shown in Table 3.

Table 3 The sweetness and calories of the ice creams of Examples 1-6 and Comparative Examples 1-2

Comparing Table 3, it can be concluded that after adding sweet tea and stevia, the sweetness of ice cream is above 300, while the sweetness of ice cream without adding sweet tea and stevia is less than 100, and the ice cream after adding sweet tea and stevia, its The calories do not increase with the increase of sweetness, because rubusoside is a natural high-efficiency sweetener with 300 times the sweetness of sucrose, but 1% of the calories of sucrose. It has a refreshing sweetness close to sucrose, safe to eat, It has no toxic and side effects, and has the effects of lowering blood fat and blood sugar. It is an ideal sweet substitute. The sweetness of stevioside is 250 to 450 times that of sucrose. It is not absorbed after eating and does not produce heat, so it is a good natural sweetener for diabetics and obese patients.

Example 7

The only difference between Example 7 and Example 1 is that the raw materials of Example 7 do not include chickpeas and shiitake mushrooms, and the other raw materials and parameters and steps in the preparation process are the same.

Example 8

The only difference between Example 8 and Example 3 is that the raw materials of Example 8 do not include chickpeas and shiitake mushrooms, and the other raw materials and parameters and steps in the preparation process are the same.

100 diabetic patients are divided into A, B, C, D 4 groups on average at random, carry out follow-up test, every person eats 100g ice cream every day, A group eats the ice cream of embodiment 1, B group eats the ice cream of embodiment 3, and C group eats The ice cream of embodiment 7, group D ate the ice cream of embodiment 8. Each person's blood sugar level was measured one hour before and after eating ice cream every day, and the percentage of blood sugar reduction was calculated, and the average value was taken (the value of blood sugar reduction divided by the value before the experiment was the percentage of blood sugar reduction). The results are shown in Table 4.

Table 4 The blood sugar lowering value of diabetic patients

Group A Group B Group C Group D Blood sugar lowering value (%) 5.73 6.25 -7.32 -4.17

Comparing Table 4, it can be seen that after eating the ice creams of Example 1 and Example 3, the blood sugar level of diabetic patients decreased, and after eating the ice creams of Example 7 and Example 8, the blood sugar level increased significantly. This is because chickpeas contain the trace element chromium, which plays an important role in the body's sugar metabolism and fat metabolism. It is precisely because of relative or absolute deficiency of insulin that diabetic patients cause disorders of glucose metabolism, fat metabolism, and protein metabolism. Chromium is a component of glucose tolerance factor (GTF), and chickpeas can control diabetes, lower blood sugar, prevent and slow down diabetic complications. Reduced chromium content in the human body will lead to reduced insulin activity, reduced number of receptors, impaired glucose tolerance, and diabetes. Eating chickpea products can increase the activity of insulin and the number of insulin receptors in the body, so as to control blood sugar and improve the symptoms of diabetes. At the same time, shiitake mushrooms are known as the king of delicacies, and they are high-protein, low-fat nutritional and health food. The ergosterol content in shiitake mushrooms is very high, which is effective in preventing and treating rickets; lentinan can enhance cellular immunity, thereby inhibiting the growth of cancer cells; shiitake mushrooms contain more than 40 kinds of enzymes of six major enzymes, which can correct human enzyme deficiency; The fatty acids contained in fat are beneficial for the body to reduce blood lipids.

In summary, the low-sugar ice cream of the embodiment of the present invention adds raw materials such as sweet tea and stevia into the ice cream. Sweet tea contains rubusoside, and stevia contains steviol glycosides, both of which have high sweetness. The addition of sweet tea and stevia can replace or partially replace the amount of white sugar in ice cream, and sweet tea and stevia Both contain polyphenols and flavonoids, etc. These components have physiological activities such as anti-oxidation and blood sugar control. Therefore, the addition of sweet tea and stevia can not only reduce the amount of white sugar added in ice cream, but also supplement the functional ingredients in ice cream. It has health care functions. Ice cream is mostly eaten in summer. The coolness of mint can give ice cream a refreshing taste, thereby enriching the taste of the product and neutralizing the bitter taste of polyphenols. Chickpea isoflavones have a great impact on women's health. They are active phytoestrogen-like hormones. They can delay the aging of female cells, maintain skin elasticity, beautify the skin, increase breasts, reduce bone loss, promote bone formation, reduce Blood lipids, reducing women's menopausal syndrome, etc. In addition, chickpeas can control diabetes, lower blood sugar, prevent and slow down diabetic complications. The chromium and polyunsaturated fatty acids contained in chickpeas can promote cholesterol metabolism, prevent lipid deposition in the liver and arterial walls, reduce The ability of platelets to clot and prevent thrombus formation. Mushrooms are known as the king of delicacies, and they are high-protein, low-fat nutritional and health food. The ergosterol content in shiitake mushrooms is very high, which is effective in preventing and treating rickets; lentinan can enhance cellular immunity, thereby inhibiting the growth of cancer cells; shiitake mushrooms contain more than 40 kinds of enzymes of six major enzymes, which can correct human enzyme deficiency; The fatty acids contained in fat are beneficial for the body to reduce blood lipids. The ice cream product of the invention not only has low sugar content, has health care function, but also has a simple manufacturing process.

In the description of this specification, descriptions referring to the terms "one embodiment", "some embodiments", "example", "specific examples", or "some examples" mean that specific features described in connection with the embodiment or example , structure, material or feature is included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms are not necessarily directed to the same embodiment or example. Furthermore, the described specific features, structures, materials or characteristics may be combined in any suitable manner in any one or more embodiments or examples. In addition, those skilled in the art can combine and combine different embodiments or examples and features of different embodiments or examples described in this specification without conflicting with each other.

Although the embodiments of the present invention have been shown and described above, it can be understood that the above embodiments are exemplary and should not be construed as limiting the present invention, those skilled in the art can make the above-mentioned The embodiments are subject to changes, modifications, substitutions and variations.

Claims (10)

1. a kind of Low Sugar Ice Cream, it is characterised in that including the raw material of following parts by weight：10 parts～20 parts of yolk, 5 parts of sugar～ 10 parts, 6 parts～13 parts of milk powder, 10 parts～20 parts of cream, 4 parts～6 parts of monoglyceride, 0.1 part～0.3 part of xanthans, guar gum 0.1 part～0.3 part, 0.1 part～0.2 part of Sweet tea, 0.1 part～0.4 part of 0.1 part～0.3 part of STEVIA REBAUDIANA and dried peppermint leaf.

2. Low Sugar Ice Cream according to claim 1, it is characterised in that also including the raw material of following parts by weight：Mushroom 3 Part～7 parts and 3 parts～7 parts of chick-pea.

3. Low Sugar Ice Cream according to claim 1 and 2, it is characterised in that also including the raw material of following parts by weight：Dragon 0.5 part～1 part of 0.5 part～1 part of bone, 0.5 part～1 part of turmeric, 0.5 part～1 part of rhizoma alismatis, 0.5 part～1 part of giant knotweed and the root of bidentate achyranthes.

4. the method for preparing Low Sugar Ice Cream as claimed in claim 1, it is characterised in that comprise the steps：

S101：The part material in claim 1 is cleaned successively, is vacuum dried, is crushed, is sieved and is mixed after weighing respectively Close, the distilled water of 20 times～40 times of the Sweet tea and the STEVIA REBAUDIANA gross weight is then added in mixture, be heated to boiling And 5min～8min is incubated, and filtrate is collected, then addition milk powder and the water with 5 DEG C～10 DEG C soaked in the filtrate The xanthans and the guar gum of 10min～20min, and it is heated to boiling；Wherein, the part material includes sweet Tea, STEVIA REBAUDIANA and dried peppermint leaf；

S102：By the mixing of sugar, monoglyceride and yolk, to obtain egg liquid, then the egg liquid is dismissed to being creamy white；

S103：The mixed liquor that step S101 is obtained is poured into the egg liquid of step S102, and it is same during pouring into When be stirred；100 DEG C～105 DEG C are then heated to, and are incubated 15min～20min, entered simultaneously in heating and insulating process Row stirring, is then cooled to again 20 DEG C～25 DEG C；

S104：Cream is added in the mixture obtained to step S103, after stirring at a temperature of -25 DEG C～-20 DEG C Freezing 1h～2h, obtains Low Sugar Ice Cream.

5. the preparation method of Low Sugar Ice Cream according to claim 4, it is characterised in that described in step S101 Part material also includes chick-pea and mushroom.

6. the preparation method of the Low Sugar Ice Cream according to claim 4 or 5, it is characterised in that before step S104 Also comprise the steps：Water will be put into water extractor and be added after raw material stoving described in claim 3, be then heated to Seethe with excitement and be incubated, until the volume concentration of the water in the water extractor is 1/5th of the volume of initial water, then mistake The residue in water is filtered, to obtain extract, then the extract is added in the mixture that step S103 is obtained； Wherein, 1L water is added per 500g raw materials.

7. the preparation method of the Low Sugar Ice Cream according to claim 4 or 5, it is characterised in that before step S104, Also comprise the steps：The cream is beaten into 5min～10min with egg-whisk.

8. the preparation method of the Low Sugar Ice Cream according to claim 4 or 5, it is characterised in that before step S101, Also comprise the steps：The chick-pea is soaked in water 10h～15h.

9. the preparation method of the Low Sugar Ice Cream according to claim 4 or 5, it is characterised in that in step S101, When carrying out sieving operation, the size of screen cloth is 120 mesh～140 mesh.

10. the preparation method of the Low Sugar Ice Cream according to claim 4 or 5, it is characterised in that in step S101 In, the temperature of the vacuum drying operation is 45 DEG C～60 DEG C, and the time is 25min～30min.