CN1934980A - Sugar-free icecream powder suitable for diabetes and its preparing method - Google Patents
Sugar-free icecream powder suitable for diabetes and its preparing method Download PDFInfo
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- CN1934980A CN1934980A CN 200510037415 CN200510037415A CN1934980A CN 1934980 A CN1934980 A CN 1934980A CN 200510037415 CN200510037415 CN 200510037415 CN 200510037415 A CN200510037415 A CN 200510037415A CN 1934980 A CN1934980 A CN 1934980A
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Abstract
The present invention discloses a sugar-less ice cream powder suitable for diabetic. Its composition contains (by weight portion) 20-60 portions of maltitol, 15-55 portions of sugar-less milk powder, 9-20 portions of vegetable fat powder, 0.2-0.6 portion of xanthan gum, 0.3-0.8 portion of lecithin, 0.2-0.6 portion of sucrose ester, 0.3-1.0 portion of guar gum and 0.3-1.0 portion of carboxymethyl-cellulose sodium. Besides, said invention also provides the production method of said ice cream powder and ice cream.
Description
[technical field]
The present invention relates to food service industry, particularly be ice cream.
[background technology]
Diabetes are a kind of common diseases relevant with endocrine, owing to the concentration of glucose in hypoinsulinism, the unable adjusting blood, cause blood sugar concentration high, discharge glucose from urine, cause waste.Glucose in the blood is the metabolic intermediate product of human body, and too much glucose enters blood and blood sugar concentration is raise.Sucrose is disaccharide, can be converted into the GI height of glucose and fructose and sucrose in vivo.Contain abundant lactose in the general milk powder, the GI of lactose is lower.In the food of diabetic patients, should not contain sucrose, glucose, corn syrup solids, do not contain lactose in the product but do not get rid of.
GI is the english abbreviation of glycemic index.Glycemic index: the glycemic index of certain food, be meant with this kind food postprandial blood sugar response curves of containing 50 gram carbohydrate down increment area and the reference food postprandial blood sugar response curves that contain 50 gram carbohydrate down the ratio of increment area multiply by the value of 100 gained.Taking food with healthy people, the blood sugar lift-off value is 100% behind the glucose, and 2 hours blood sugar rising areas under a curve are recently represented with percentage behind other carbohydrate of feed isodose.For example the glycemic index of glucose is 138, the glycemic index of sucrose is 83, the glycemic index of lactose is 57.
Ice cream is to contain the abundant confectionery of sucrose, and its sucrose is substituted with sugar alcohol that is not decomposed into glucose in vivo and sweetener, can develop a kind of nourishing healthy ice cream for diabetes patient.Diabetes are a kind of very common diseases, the incidence of disease 1～2% of majority state in the world, and the incidence of disease of developed country is higher relatively, according to estimates, the whole world has people more than 100,000,000 approximately, and China has 1,500 ten thousand people at least, thereby for the nourishing healthy ice cream of diabetes patient vast market prospect is arranged.
[summary of the invention]
The purpose of this invention is to provide a kind of sugar-free soft ice cream of suitable diabetes patient, do not have sucrose, glucose, corn syrup solids in this ice cream, do not contain lactose but do not get rid of.
A kind of sugar-free ice cream powder of suitable diabetes patient contains: 20～60 parts of maltitols by weight; 15～55 parts of sugar-free milk powders; 9～20 parts of vegetable fat powders; 0.2～0.6 part of xanthans; 0.3～0.8 part in lecithin; 0.2～0.6 part of sucrose ester; 0.3～1.0 part of guar gum; 0.3～1.0 part of sodium carboxymethylcellulose.
The sugar-free ice cream powder of above-mentioned suitable diabetes patient can also contain: 0～0.09 part of 0～0.03 part of acesulfame potassium and Aspartame.
Prepare the method for the sugar-free ice cream powder of above-mentioned suitable diabetes patient, comprise the steps:
1) mixes: all raw materials except that maltitol are mixed mistake 40 mesh sieves with about 1/3 maltitol;
2) dissolving: raw materials mixed poured in 1.5～2.5 times the drinking water, add while stirring, obtain slurry;
3) aging: consoluet slurry left standstill aging 15～30 minutes;
4) homogeneous: the slurry homogeneous after will wearing out, one grade of pressure is: 40～50 atmospheric pressure, second grade of pressure is: 120～140 atmospheric pressure;
5) preheating sterilization: 120 ℃～124 ℃ of ultra high temperature short time sterilizations are incubated 2～4 seconds;
6) concentrate: slurry is evaporated 70%～80% moisture earlier and obtain concentrating feed liquid;
7) spray-drying: feed liquid is carried out drying by spray drying tower, can get the extraordinary powder product of free-running property, and baking temperature is: 80～100 ℃ of imports, outlet are 110～130 ℃;
8) finished product: powder is cooled to normal temperature, adds remaining about 2/3 maltitol, mixing obtains finished product, i.e. sugar-free ice cream powder.
Use the sugar-free ice cream powder that is fit to diabetes patient to prepare method of ice cream, comprise the steps:
1) molten powder: with the weight proportion of finished product dried ice cream mix according to powder/drinking water=1/2.5～3, dissolving, the formation slurry stirs;
2) aging: with static aging 15～30 minutes of slurry;
3) refrigeration: the slurry after will wearing out is poured in the ice cream machine, through 10～15 minutes refrigeration, can get soft ice cream.
Sugar-free ice cream powder of the present invention and do not contain solid contents such as sucrose, glucose, corn syrup with the ice cream of its preparation is fit to patients with diabetes mellitus; Diabetes are a kind of very common diseases, and the patient is numerous, thereby the nourishing healthy ice cream of suitable diabetes patient has vast market prospect.
[specific embodiment]
The sugar-free soft ice cream of making among the present invention is not have sucrose, glucose, corn syrup solids in the ice cream manufacturing, does not contain lactose in the product but do not get rid of.Concerning the diabetic who increases rapidly in recent years, Sugarless ice-cream is undoubtedly a kind of health care drink.
Embodiment 1:
Take by weighing 0.06 part of 20 parts of maltitols, 55 parts of sugar-free milk powders, 20 parts of vegetable fat powders, 0.6 part of xanthans, 1.0 parts in melon glue, 0.2 part of sucrose ester, 0.3 part in lecithin, 0.3 part of sodium carboxymethylcellulose, 0.03 part of acesulfame potassium and Aspartame.
Get 6 parts of maltitols and unclassified stores and mix, filter with 40 mesh sieves; Drink 125 parts of waters, add while above-mentioned compound stirred; The slurry that obtains is left standstill aging 15min; With the slurry homogeneous, 40 atmospheric pressure of one grade of pressure, 140 atmospheric pressure of second gear pressure; The slurry sterilization, condition is: 120 ℃ are incubated 4 seconds; Slurry concentrates, and slurry is evaporated in advance 80% moisture; Spray-drying, baking temperature: 80 ℃ of imports, outlet are 110 ℃; Powder and remaining 14 parts of maltitol mixings, i.e. finished product sugar-free ice cream powder that spray-drying is obtained; The drinking water that adds 250 parts in the finished powder stirs; Slurry is aging: static aging 15 minutes of consoluet material; Freeze: slurry is poured in the ice cream maker freezed about 15 minutes, promptly get soft ice cream.
Embodiment 2
Take by weighing 0 part of 60 parts of maltitols, 15 parts of sugar-free milk powders, 20 parts of vegetable fat powders, 0.6 part of xanthans, 0.3 part in melon glue, 0.6 part of sucrose ester, 0.8 part in lecithin, 1.0 parts of sodium carboxymethylcelluloses, 0 part of acesulfame potassium and Aspartame.
Get 18 parts of maltitols and unclassified stores and mix, mix, filter with 40 mesh sieves; Drink water 145ml, add, obtain slurry while above-mentioned compound stirred; Slurry is left standstill aging 20min; With the slurry homogeneous, 50 atmospheric pressure of one grade of pressure, 120 atmospheric pressure of second gear pressure; The slurry sterilization, condition is: 124 ℃ are incubated 2 seconds; Slurry concentrates, and slurry is evaporated in advance 70% moisture; Spray-drying, baking temperature is: 100 ℃ of imports, outlet is 130 ℃, obtains dry powder; With powder with less than 42 parts the maltitol mixing that adds, i.e. finished product sugar-free ice cream powder; Drinking water 300 parts of finished powder addings stirs; Slurry is aging: static aging 30 minutes of consoluet material; Freeze: slurry is poured in the ice cream maker freezed about 15 minutes, promptly get soft ice cream.
Embodiment 3
Take by weighing 0.04 part of 40 parts of maltitols, 45 parts of sugar-free milk powders, 9 parts of vegetable fat powders, 0.3 part of xanthans, 0.6 part in melon glue, 0.5 part of sucrose ester, 0.5 part in lecithin, 0.8 part of sodium carboxymethylcellulose, 0.02 part of acesulfame potassium and Aspartame.
Get 12 parts of maltitols and unclassified stores and mix, mix, filter with 40 mesh sieves; Drink 140 parts of waters, add, obtain slurry while above-mentioned compound stirred; Slurry is left standstill aging 18min; With the slurry homogeneous, 45 atmospheric pressure of one grade of pressure, 130 atmospheric pressure of second gear pressure; The slurry sterilization, condition is: 123 ℃ are incubated 3 seconds; Slurry concentrates, and slurry is evaporated in advance 75% moisture; Spray-drying, baking temperature is: 90 ℃ of imports, outlet is 120 ℃, obtains dry powder; With powder with less than 28 parts the maltitol mixing that adds, i.e. finished product sugar-free ice cream powder; The drinking water that adds 270 parts in the finished powder stirs; Slurry is aging: static aging 20 minutes of consoluet material; Freeze: slurry is poured in the ice cream maker freezed about 12 minutes, promptly get soft ice cream.
Claims (4)
1, a kind of sugar-free ice cream powder of suitable diabetes patient contains: 20～60 parts of maltitols by weight; 15～55 parts of sugar-free milk powders; 9～20 parts of vegetable fat powders; 0.2～0.6 part of xanthans; 0.3～0.8 part in lecithin; 0.2～0.6 part of sucrose ester; 0.3～1.0 part of guar gum; 0.3～1.0 part of sodium carboxymethylcellulose.
2, the sugar-free ice cream powder of suitable diabetes patient according to claim 1 can also contain: 0～0.09 part of 0～0.03 part of acesulfame potassium and Aspartame.
3, the method for the sugar-free ice cream powder of the above-mentioned suitable diabetes patient of preparation comprises the steps:
1) mixes: all raw materials except that maltitol are mixed mistake 40 mesh sieves with about 1/3 maltitol;
2) dissolving: raw materials mixed poured in 1.5～2.5 times the drinking water, add while stirring, obtain slurry;
3) aging: consoluet slurry left standstill aging 15～30 minutes;
4) homogeneous: the slurry homogeneous after will wearing out, one grade of pressure is: 40～50 atmospheric pressure, second grade of pressure is: 120～140 atmospheric pressure;
5) preheating sterilization: 120 ℃～124 ℃ of ultra high temperature short time sterilizations are incubated 2～4 seconds;
6) concentrate: slurry is evaporated 70%～80% moisture earlier and obtain concentrating feed liquid;
7) spray-drying: feed liquid is carried out drying by spray drying tower, can get the extraordinary powder product of free-running property, and baking temperature is: 80～100 ℃ of imports, outlet are 110～130 ℃;
8) finished product: powder is cooled to normal temperature, adds remaining about 2/3 maltitol, mixing obtains finished product, i.e. sugar-free ice cream powder.
4, use the sugar-free ice cream powder that is fit to diabetes patient to prepare method of ice cream, comprise the steps:
1) molten powder: with the weight proportion of finished product dried ice cream mix according to powder/drinking water=1/2.5～3, dissolving, the formation slurry stirs;
2) aging: with static aging 15～30 minutes of slurry;
3) refrigeration: the slurry after will wearing out is poured in the ice cream machine, through 10～15 minutes refrigeration, can get soft ice cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510037415 CN1934980A (en) | 2005-09-22 | 2005-09-22 | Sugar-free icecream powder suitable for diabetes and its preparing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510037415 CN1934980A (en) | 2005-09-22 | 2005-09-22 | Sugar-free icecream powder suitable for diabetes and its preparing method |
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| Publication Number | Publication Date |
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| CN1934980A true CN1934980A (en) | 2007-03-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 200510037415 Pending CN1934980A (en) | 2005-09-22 | 2005-09-22 | Sugar-free icecream powder suitable for diabetes and its preparing method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392898A (en) * | 2013-08-19 | 2013-11-20 | 蒋健 | Sugar-free taro ice cream and preparation method thereof |
| CN103719528A (en) * | 2013-12-25 | 2014-04-16 | 光明乳业股份有限公司 | Ice cream slurry and preparation method thereof |
| CN104982641A (en) * | 2015-06-30 | 2015-10-21 | 防城港市万景林业有限公司 | Sucrose-free strawberry and sweet potato ice cream |
| CN110150445A (en) * | 2018-02-10 | 2019-08-23 | 天津市大桥道食品有限公司 | A kind of Sugarless type cold drink composition and preparation method thereof |
| CN110463814A (en) * | 2019-08-29 | 2019-11-19 | 华南理工大学 | A kind of ice cream and preparation method thereof with effect of lowering blood sugar |
| CN111264673A (en) * | 2020-03-27 | 2020-06-12 | 烟台金利昌食品有限公司 | Ice cream powder and preparation method thereof |
-
2005
- 2005-09-22 CN CN 200510037415 patent/CN1934980A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392898A (en) * | 2013-08-19 | 2013-11-20 | 蒋健 | Sugar-free taro ice cream and preparation method thereof |
| CN103719528A (en) * | 2013-12-25 | 2014-04-16 | 光明乳业股份有限公司 | Ice cream slurry and preparation method thereof |
| CN103719528B (en) * | 2013-12-25 | 2015-07-22 | 光明乳业股份有限公司 | Ice cream slurry and preparation method thereof |
| CN104982641A (en) * | 2015-06-30 | 2015-10-21 | 防城港市万景林业有限公司 | Sucrose-free strawberry and sweet potato ice cream |
| CN110150445A (en) * | 2018-02-10 | 2019-08-23 | 天津市大桥道食品有限公司 | A kind of Sugarless type cold drink composition and preparation method thereof |
| CN110463814A (en) * | 2019-08-29 | 2019-11-19 | 华南理工大学 | A kind of ice cream and preparation method thereof with effect of lowering blood sugar |
| CN111264673A (en) * | 2020-03-27 | 2020-06-12 | 烟台金利昌食品有限公司 | Ice cream powder and preparation method thereof |
| CN111264673B (en) * | 2020-03-27 | 2023-09-19 | 烟台金利昌食品有限公司 | Ice cream powder and preparation method thereof |
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Open date: 20070328 |