Low-sugar ice cream

一种低糖冰淇淋

Abstract

The invention provides low-sugar ice cream. The low-sugar ice cream comprises the following raw materials in parts by weight: 15 parts of xylitol, 10 parts of dried skim milk, 4 parts of pure cream, 0.06 part of table salt, 3 parts of whey powder, 4 parts of tartary buckwheat, 0.1 part of xylooligosaccharide, 1 part of stabilizing agent, 1 part of emulsifier, 0.02 part of essence and 0.05 part of natural pigment. The low-sugar ice cream disclosed by the invention is cool, refreshing and delicious; after the xylitol for replacing cane sugar is added, the low-sugar ice cream is greatly suitable for eating by diabetics, children and middle-aged and aged people so as to prevent the generation of decayed teeth, regulate the gastrointestinal function and also haverealize the capability of preventing the bacterial infection of the respiratory tracts.
本发明提供一种低糖冰淇淋,各原料配比为:木糖醇15份、脱脂乳粉10份、纯奶油4份、食盐0.06份、乳清粉3份、苦荞粉4份、低聚木糖0.1份、稳定剂1份、乳化剂1份、香精0.02份、天然色素:0.05份。一种低糖冰淇淋清凉可口,代替蔗糖添加木糖醇后,更适宜糖尿病患者,儿童及中老年食用,既预防了龋齿的发生,又调节了胃肠功能,同时还具有预防呼吸道细菌感染的能力。

Claims

Description

Topics

Download Full PDF Version (Non-Commercial Use)

Patent Citations (0)

    Publication numberPublication dateAssigneeTitle

NO-Patent Citations (0)

    Title

Cited By (0)

    Publication numberPublication dateAssigneeTitle