CN104543315A - Grease-free and milk-free health-care ice cream and preparation method thereof - Google Patents
Grease-free and milk-free health-care ice cream and preparation method thereof Download PDFInfo
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Abstract
The invention discloses grease-free and milk-free health-care ice cream and a preparation method thereof. A formula of the ice cream comprises 13-20wt% of sugar, 0.5-3wt% of nanocrystal cellulose, 1-5wt% of maltodextrin, 1-5wt% of hippophae rhamnoides juice, 10-15wt% of red date sauce, 1-2wt% of wolfberry fruit grains, 0.05-0.2wt% of an emulsifier, 0.1-0.3wt% of a stabilizer, 0.05-0.2wt% of a sourness regulator and the balance of drinking water. The preparation method of the ice cream comprises steps as follows: (1) weighing all the raw materials in the formula in the weight ratio; (2) evenly mixing all the raw materials except the hippophae rhamnoides juice and the wolfberry fruit grains to form an emulsion; (3) cooling and congealing the emulsion into a semi-solid after the hippophae rhamnoides juice in Step (2) is added to the emulsion in the weight ratio, adding the wolfberry fruit grains to the surface, and then performing hardening to obtain the ice cream product. The ice cream is low in fat, low in calorie, suitable for people of all ages, attractive in appearance and unique in flavor and has multiple health-care effects.
Description
Technical field
The present invention relates to food and food processing field, particularly relate to a kind of nothing oil without milk health-care ice cream and preparation method thereof.
Background technology
The features such as ice cream is nutritious with it, aromatic flavour, clean taste liked by consumers in general deeply.But blemish in an otherwise perfect thing is, because conventional ice cream contains the high heat such as milk, grease, higher fatty acid composition, although nutritious, along with the change of people's living standard, health perception and consumption idea, more and more focus on appropriate nutrition (such as low in calories) and the health care of food.Therefore, comply with the development trend of ice cream industry and people to the demand of health food, the ice cream having health care concurrently receives much concern.Develop low in calories, health care, the better comfortable ice cream of mouthfeel is imperative.
Summary of the invention
An object of the present invention is to provide a kind of low fat, low in calories, nutritious nothing oil without milk health-care ice cream.
With ice-cream gross weight for benchmark (unless otherwise stated, weight percentage mentioned herein all with ice-cream gross weight for benchmark), described without oil comprises without milk health-care ice cream:
Sugar 13-20wt%, nanocrystal cellulose 0.5-3wt%, preferred 1-3%, maltodextrin 1-5wt%, Hippophae Rhamnoides L. juice 1-5wt%, candied date can 10-15wt%, FRUCTUS LYCII grain 1-2wt%, emulsifying agent 0.05-0.2wt%, stabilizing agent 0.1-0.3wt%, acidity regulator 0.05-0.2wt%, surplus is drinking water.
Nanocrystal cellulose (Nanocrystaline cellulose used in the present invention, NCC) be a kind of novel biomaterial, it is hydrolyzed by native cellulose or microcrystalline cellulose and obtains, the white colloidal state of particle diameter between 20-100nm or pulverous material.
NCC free from extraneous odour, heat is low, belongs to non-nutritious matter; NCC particle diameter is little, and specific area is large, and molecular surface contains a lot of hydroxyl, makes its good hydrophilic property, dispersed fabulous in water.The discovery that inventor is surprised, can give aqueous solvent with good thickness performance when NCC addition is more than 1%, thickening effect is obvious, and NCC has good taste, therefore can be used as inserts in icecream production.Its actual effect can not only make ice cream volumetric expansion, improves bubble stability in ice cream, extends the product shelf phase, but also has certain carrier function, can be used as the supporting body of flavor substance, keeps the pure local flavor of product.Especially, for without milk without this special ice cream of oil, when adding with certain content, it can significantly improve ice cream foaming characteristic, ice cream cubical expansivity is increased, can also promote formed product.
In the present invention, the nanocrystal cellulose in described formula is colloidal state or dry powder, and particle diameter is 20-100nm; Preferable particle size is 50-80nm.
In the present invention, the maltodextrin used is a kind of ice cream auxiliary material, cheap, mouthfeel is satiny, has good emulsification and thickening effect in ice cream, is mainly used in improving ice cream solid content.
In the present invention, described Hippophae Rhamnoides L. juice is sea-buckthorn inspissated juice.
Sea-buckthorn has another name called vinegar willow, is the shrub of Elaeangnaceae Hippophne, is mainly distributed in the areas such as northeast, northwest, North China in China.The sea-buckthorn inspissated juice that the sea buckthorn fruit that Hippophae Rhamnoides L. juice used in the present invention includes but not limited to come from the above-mentioned place of production obtains via any known method preparation.
Sea-buckthorn inspissated juice is not only nutritious also has higher medical value.Reach kind more than 190 containing active material, comprise a large amount of vitamin, amino acid and trace element, lot of domestic and international research shows that sea-buckthorn has the effects such as anti-oxidant, antibacterial, antitumor, reducing blood lipid, antiatherosclerosis, immunity moderation.
Therefore, Hippophae Rhamnoides L. juice is added in ice cream, the defect that conventional ice cream is deficient in vitamin can not only be made up, enrich ice-cream nutritional labeling, give sea-buckthorn local flavor, ice cream can also be made to have health-care efficacy concurrently.
Red date is the special product of China, nutritious, is rich in albumen, amino acid, vitamin and trace element, and especially VC content is higher.Be added in ice cream, the effects such as ice cream tonifying middle-Jiao and Qi, nourishing blood and tranquilization can be given, also be can be used for the diseases such as prevention coronary heart disease, hypertension, artery sclerosis.
The candied date can used in the present invention can be prepared via any known method by the red date being derived from any place of production and obtain, such as, obtain after red date washing, boiling, stoning, making beating, filtration.
Matrimony vine is plant of Solanaceae, and dry matrimony vine is the Chinese medicine that tradition is commonly used.Be added in ice cream, can be given that it strengthens immunity of organism, nourishing liver and kidney, beneficial smart item, the effect such as delay senility.
In the present invention, the FRUCTUS LYCII grain used can be prepared via any known method by the matrimony vine being derived from any place of production and obtain, such as by dried wolfberry through soaking, washing, the fruit grain that obtains after boiling.
In the present invention, described sugar includes but not limited to one or more in the conventional table sugar such as sucrose (brown sugar, white sugar, granulated sugar, brown sugar), glucose, fructose, galactolipin, lactose, maltose and glycogen cotton candy.
The sugar added in ice cream have improve sweet taste, serve as solid content, reduce freezing point, the effect such as recrystallization of anti-stagnant ice, ice-cream color and luster, fragrance, flavour, form, quality and preservation are played an important role.In addition, sugared addition can affect feed liquid freezing point in ice cream and reduce expansion rate, viscosity of sludge and ice crystal size when congealing.
In the present invention, preferably use sucrose and glucose, and they has special ratios as above.
In the present invention, the emulsifying agent used is molecule distillating monoglyceride (glycerol stearate monoesters) and/or sorbitan monostearate (sorbester p18).Preferably, emulsifying agent of the present invention can be molecule distillating monoglyceride.
In ice cream, stabilizing agent has stronger water imbibition, can improve ice-cream viscosity and expansion rate, prevent ice crystal from being formed, and reduces coarse tongue sense, and the prevention lubrication of finished product, water imbibition well, are not easily melted and recrystallization etc.
In the present invention, the stabilizing agent used includes but not limited to two or more mixture in sodium carboxymethylcellulose (CMC), xanthans, tamarind gum, carragheen, sodium alginate, gelatin.Preferably, stabilizing agent of the present invention can be xanthans and CMC.
In the present invention, the acidity regulator used, also known as PH conditioning agent, is the material in order to maintain or to change ice cream acid-base value, its effectively main control by food desirable characteristics of application, usually can use organic acid and have the salt of cushioning effect; According to the present invention, described acidity regulator can be citrate and/or phosphate, includes but not limited to potassium citrate, calcium monohydrogen phosphate, natrium citricum, calcium citrate, tricalcium phosphate, calcium dihydrogen phosphate etc.Preferably, acidity regulator of the present invention can be natrium citricum.
Preferably, in one embodiment of the invention, described nothing oil comprises sucrose 8wt% without milk health-care ice cream, glucose 10wt%, nanocrystal cellulose (particle diameter 50-80nm) 1.5wt%, maltodextrin 3wt%, Hippophae Rhamnoides L. juice 2wt%, candied date can 13wt%, FRUCTUS LYCII grain 1.5wt%, molecule distillating monoglyceride 0.1wt%, CMC0.1wt%, xanthans 0.1wt%, natrium citricum 0.1wt%, surplus is drinking water.
Another object of the present invention is to provide a kind of without the preparation method of oil without milk health-care ice cream.
Containing sugared 10-20wt% in described ice cream recipe, nanocrystal cellulose 0.5-3wt%, maltodextrin 1-5wt%, Hippophae Rhamnoides L. juice 1-5wt%, candied date can 10-15wt%, FRUCTUS LYCII grain 1-2wt%, emulsifying agent 0.05-0.2wt%, stabilizing agent 0.1-0.3wt%, acidity regulator 0.05-0.2wt%, surplus is drinking water.
This preparation method comprises the following steps:
(1) raw material is taken by described ice cream recipe weight ratio;
(2) all raw materials except Hippophae Rhamnoides L. juice and FRUCTUS LYCII grain are mixed, form emulsion;
(3) after the Hippophae Rhamnoides L. juice of described weight ratio being added step (2) gained emulsion, emulsion cooling is congealed for semisolid, and add FRUCTUS LYCII grain in surface; With after-hardening, obtain ice-cream product.
Preferably, in preparation method of the present invention, it is 40-60 DEG C that described step (2) Raw is mixed into temperature, preferred 45-55 DEG C.
Congeal for continous way is congealed in described step (3); Forming semisolid hardening temperature through congealing is-20 ~-40 DEG C, and firm time is 20-40min, preferably-30 DEG C, 30min.
Preferably, in preparation method of the present invention, between described step (2) and step (3), comprise the operation described emulsion being carried out sterilization, homogeneous and burin-in process further.
In described sterilization processing, adopt pasteurization to carry out sterilization in disinfection equipment, sterilization temperature is 83-85 DEG C, and sterilizing time is 10-15 minute;
In described homogeneous process, adopt high-pressure homogeneous, feed liquid homogenizing temperature is 65-70 DEG C, and homogenization pressure is 20-30MPa.
In described burin-in process, aging temperature is 2-5 DEG C, and ageing time is 1-3h.
Nothing oil of the present invention, without milk health-care ice cream, does not add any milk fish and oil, not fatty, employs NCC as inserts simultaneously, makes its heat very low; The Hippophae Rhamnoides L. juice added in addition, candied date can and FRUCTUS LYCII grain, not only enriched ice cream nutritional labeling, gives ice cream multiple health care; And local flavor and outward appearance are unique, make ice cream diversification of varieties.
Detailed description of the invention
Here embodiment only as the exemplary illustration of specific implementation of the present invention, and does not form limitation of the scope of the invention.
Embodiment 1 is filled a prescription without milk health-care ice cream without oil
According to different principle proportionings, the ice cream of different mouthfeel and local flavor can be obtained.Wherein, Ke Yishi:
Formula 1: sucrose 5wt%, glucose 8wt%, nanocrystal cellulose (particle diameter 20-50nm) 0.5wt%, maltodextrin 1wt%, Hippophae Rhamnoides L. juice 1wt%, candied date can 10wt%, FRUCTUS LYCII grain 1wt%, molecule distillating monoglyceride 0.05wt%, xanthans 0.05wt%, CMC0.05wt%, natrium citricum 0.05wt%, drinking water 73.3wt%.
Formula 2: sucrose 10wt%, glucose 12wt%, nanocrystal cellulose (particle diameter 50-80nm) 3wt%, maltodextrin 5wt%, Hippophae Rhamnoides L. juice 5wt%, candied date can 15wt%, FRUCTUS LYCII grain 2wt%, molecule distillating monoglyceride 0.2wt%, xanthans 0.15wt%, CMC0.15wt%, natrium citricum 0.2wt%, drinking water 47.3wt%.
Formula 3: sucrose 8wt%, glucose 10wt%, nanocrystal cellulose (particle diameter 80-100nm) 1.5wt%, maltodextrin 3wt%, Hippophae Rhamnoides L. juice 2wt%, candied date can 13wt%, FRUCTUS LYCII grain 1.5wt%, molecule distillating monoglyceride 0.1wt%, CMC0.1wt%, xanthans 0.1wt%, natrium citricum 0.1wt%, drinking water 60.6wt%.
Formula 4: sucrose 10wt%, glucose 10wt%, nanocrystal cellulose (particle diameter 50-80nm) 2wt%, maltodextrin 3wt%, Hippophae Rhamnoides L. juice 1wt%, candied date can 15wt%, FRUCTUS LYCII grain 2wt%, molecule distillating monoglyceride 0.2wt%, CMC0.05wt%, xanthans 0.05wt%, natrium citricum 0.2wt%, drinking water 56.5wt%.
Formula 5: sucrose 8wt%, glucose 10wt%, nanocrystal cellulose (particle diameter 50-80nm) 0.5wt%, maltodextrin 5wt%, Hippophae Rhamnoides L. juice 5wt%, candied date can 10wt%, FRUCTUS LYCII grain 1wt%, molecule distillating monoglyceride 0.1wt%, CMC0.1wt%, xanthans 0.1wt%, natrium citricum 0.2wt%, drinking water 60wt%.
Formula 6: sucrose 5wt%, glucose 12wt%, nanocrystal cellulose (particle diameter 50-80nm) 1.5wt%, maltodextrin 1wt%, Hippophae Rhamnoides L. juice 1wt%, candied date can 15wt%, FRUCTUS LYCII grain 2wt%, molecule distillating monoglyceride 0.2wt%, CMC0.1wt%, xanthans 0.1wt%, natrium citricum 0.15wt%, drinking water 61.95wt%.
Embodiment 2 is without the preparation of oil without milk health-care ice cream
(1) raw material is taken:
Raw material is taken: sugar, nanocrystal cellulose, maltodextrin, Hippophae Rhamnoides L. juice, candied date can, FRUCTUS LYCII grain, emulsifying agent, stabilizing agent, acidity regulator, drinking water by the fill a prescription weight ratio of 1-6 of above embodiment 1.
(2) raw material mixing
By above-mentioned all raw material mixing except sea-buckthorn inspissated juice and FRUCTUS LYCII grain, mixing temperature controls, at about 40-60 DEG C, to stir, and forms emulsion.
(3) sterilization, homogeneous, aging
By above-mentioned emulsion as sterilization 10-15 minute at 83-85 DEG C; After sterilization terminates, emulsion is cooled to 65 DEG C and is carry out homogeneous under the condition of 20-30MPa at homogenization pressure by it; Emulsion after homogeneous is cooled to 2-5 DEG C and carries out aging, and ageing time is 1-3 hour.
(4) congeal, harden
After aging end, sea-buckthorn inspissated juice is added in above-mentioned aging emulsion; The cooling of the emulsion of above-mentioned interpolation Hippophae Rhamnoides L. juice being congealed, it is semi-solid to be formed, and adds FRUCTUS LYCII grain in semi-solid surface, is packed by the semisolid finally obtained and in-20 ~-40 DEG C of sclerosis 20-40 minute, obtains without oil without milk health-care ice cream.
Embodiment 3 without oil without milk health-care ice cream
(1) raw material is taken:
Raw material is taken: sucrose 8wt% by following weight ratio, glucose 10wt%, nanocrystal cellulose (particle diameter 50-80nm) 1.5wt%, maltodextrin 3wt%, Hippophae Rhamnoides L. juice 2wt%, candied date can 13wt%, FRUCTUS LYCII grain 1.5wt%, molecule distillating monoglyceride 0.1wt%, CMC0.1wt%, xanthans 0.1wt%, natrium citricum 0.1wt%, drinking water 60.6wt%.
(2) raw material mixing
By above-mentioned all raw material mixing except sea-buckthorn inspissated juice and FRUCTUS LYCII grain, mixing temperature is about 50 DEG C, stirs, and forms emulsion.
(3) sterilization, homogeneous, aging
By above-mentioned emulsion as sterilization at 85 DEG C 10 minutes; After sterilization terminates, emulsion is cooled to 65 DEG C and is carry out homogeneous under the condition of 25MPa at homogenization pressure by it; Emulsion after homogeneous is cooled to 2-5 DEG C and carries out aging, and ageing time is 2 hours.
(4) congeal, harden
After aging end, sea-buckthorn inspissated juice is added in above-mentioned aging emulsion; The cooling of the emulsion of above-mentioned interpolation Hippophae Rhamnoides L. juice being congealed, it is semi-solid to be formed, and adds FRUCTUS LYCII grain in semi-solid surface, is packed by the semisolid finally obtained and in-30 DEG C of sclerosis 30 minutes, obtains without oil without milk health-care ice cream.
Specious nothing oil all can be produced without milk ice cream according to the formula in above-described embodiment and preparation method; On local flavor, different with candied date can adding proportion according to Hippophae Rhamnoides L. juice, difference to some extent.Without oil without milk ice cream, low in calories, low fat, suits the taste of both old and young, and also has the health-care effects such as anti-oxidant, antibacterial, antitumor, reducing blood lipid, antiatherosclerosis, immunity moderation, beneficial blood tonifying Qi, nourishing liver and kidney, item.
Stability experiment and sensory evaluation
In order to better illustrate that the nothing oil that the present invention obtains has good taste and flavor characteristics without milk health-care ice cream, inventor by of the present invention without oil without milk health-care ice cream (optimization formula, embodiment 3) carried out stability, sense organ contrast experiment with control group ice cream and conventional ice cream, experimental technique and experimental result as follows:
Conventional ice cream is filled a prescription:
Sucrose 8wt%, glucose 10wt%, milk powder 10wt%, cream 5%, maltodextrin 3wt%, molecular clock monoglyceride 0.2wt%, xanthans 0.1wt%, carragheen 0.2wt%, CMC0.1wt%, drinking water 63.4wt%.
Control group ice cream recipe:
Sucrose 8wt%, glucose 10wt%, maltodextrin 3wt%, Hippophae Rhamnoides L. juice 2wt%, candied date can 13wt%, FRUCTUS LYCII grain 1.5wt%, molecule distillating monoglyceride 0.1wt%, CMC0.1wt%, xanthans 0.1wt%, natrium citricum 0.1wt%, drinking water 62.1wt%.
1, stability experiment
Thawing resistance and expansion rate contrast experiment is carried out without milk without oily health-care ice cream (test group) and control group ice cream and conventional ice cream by of the present invention.
Ice cream overrule assay method is with reference to SB/T10013-2008.
Ice cream thawing resistance power represents with thawing rate, and thawing rate=ice cream melting liquid weight/ice cream starting weight, thawing rate shows that more greatly thawing resistance is more weak, and thawing rate less expression thawing resistance is stronger.
Thawing resistance assay method: be placed in by ice cream on the beaker being placed with 10 mesh sieve, melt 1h under 30 DEG C of environment, calculates ice cream thawing rate;
Experimental result:
Under same test conditions, control group ice cream overrule is 60%, and conventional ice cream expansion rate is 75%, and nothing oil of the present invention can reach more than 90% without milk health-care ice cream expansion rate.
Under same detection condition, the ice-cream thawing rate of control group is 12.60%, and conventional ice cream thawing rate is 9.86%, and nothing oil of the present invention is 6.80% without milk health-care ice cream thawing rate.
Visible nothing oil of the present invention is significantly higher than control group and common group without milk health-care ice cream expansion rate, and thawing resistance is also obviously better than control group and common group.
2, sensory evaluation
Sensory evaluation is carried out without oil without milk health-care ice cream (test group), control group ice cream and conventional ice cream to of the present invention, evaluate and according to standards of grading (see table 1), sensory evaluation scores is carried out to ice-cream ice crystal sense, satiny property, chewiness, salubrious property, fragrance, overall merit by 20 Majors of Food personnel, scoring employing 5 score value, the higher expression evaluation effect of score value is better, and final appraisal result is averaged.
Table 1 ice cream sensory evaluation standard
Through sensory evaluation scores, of the present invention little compared with control group ice cream crystal without milk health-care ice cream without oil, have bite, give off a strong fragrance, lingering fragrance is long; Close with conventional ice cream in mouthfeel.
Wherein have 1/5 taster to think of the present invention general without the salubrious property of milk health-care ice cream without oil, this may cause without the stronger reason of milk health-care ice cream material object sense without oil due to of the present invention.And control group ice cream due to ice crystal large, so salubriouser.
But, fill a prescription identical, but the control group not adding NCC performance in testing not fully up to expectations, overall merit is difficult to form the ice cream suitable with conventional ice cream quality.
Visible, of the present inventionly in mouthfeel and quality, be all better than control group ice cream without oily health-care ice cream without milk, and close with conventional ice cream in mouthfeel, performance is good, but of the present invention without milk without oily health-care ice cream in stability, especially in shaping and expansion rate, there is clear superiority.
In addition, not only low in calories, low fat in ice cream of the present invention, be also added with the nutritional labelings such as sea-buckthorn, red date and matrimony vine, comparatively conventional ice cream has special favor also to have multiple health care.The ice-cream better quality characteristic of the present invention gives the credit in this ice cream and with the addition of NCC, and NCC adds in ice cream as filling auxiliary material, can improve ice-cream solid content on the one hand, increases feed liquid toughness, makes ice cream volumetric expansion; On the other hand, NCC can also play carrier function, as the excellent carrier of multiple flavor components and sweet ingredient, thus keeps the pure local flavor of product.
Claims (10)
1. a nothing oil is without milk health-care ice cream, it is characterized in that, comprise in described ice cream: sugared 13-20wt%, nanocrystal cellulose 0.5-3wt%, maltodextrin 1-5wt%, Hippophae Rhamnoides L. juice 1-5wt%, candied date can 10-15wt%, FRUCTUS LYCII grain 1-2wt%, emulsifying agent 0.05-0.2wt%, stabilizing agent 0.1-0.3wt%, acidity regulator 0.05-0.2wt%, surplus is drinking water.
2. nothing oil according to claim 1 is without milk health-care ice cream, and it is characterized in that: described nanocrystal cellulose is colloid or dry powder, particle diameter is 20-100nm, preferred 50-80nm.
3. nothing oil according to claim 1 is without milk health-care ice cream, it is characterized in that: described Hippophae Rhamnoides L. juice is sea-buckthorn inspissated juice.
4. nothing oil according to claim 1 is without milk health-care ice cream, it is characterized in that: described candied date can obtains after red date washing, boiling, stoning, making beating, filtration.
5. nothing oil according to claim 1 is without milk health-care ice cream, it is characterized in that: described FRUCTUS LYCII grain is the fruit grain obtained after immersion, washing, boiling by dried wolfberry.
6. according to claim 1 oily without milk health-care ice cream containing nothing, it is characterized in that: described emulsifying agent is molecule distillating monoglyceride and/or sorbitan monostearate.
7. nothing oil according to claim 1 is without milk health-care ice cream, it is characterized in that: described stabilizing agent is selected from two or more mixture in sodium carboxymethylcellulose, xanthans, tamarind gum, carragheen, sodium alginate, gelatin.
8. nothing oil according to claim 1 is without milk health-care ice cream, it is characterized in that: described acidity regulator is citrate and/or phosphate.
9. according to claim 1 without the preparation method of oil without milk health-care ice cream, this preparation method comprises the following steps:
(1) raw material is taken by described ice cream recipe weight ratio;
(2) all raw materials except Hippophae Rhamnoides L. juice and FRUCTUS LYCII grain are mixed, form emulsion;
(3) congeal for semisolid by emulsion cooling after the Hippophae Rhamnoides L. juice of described weight ratio being added step (2) gained emulsion, surface adds FRUCTUS LYCII grain; With after-hardening, obtain ice cream.
10. preparation method according to claim 9, it is characterized in that: between described step (2) and step (3), comprise further and described emulsion is carried out 1) sterilization processing, preferably, sterilization temperature is 83-85 DEG C, and sterilizing time is 10-15 minute; 2) homogeneous process, preferably, homogenizing temperature is 65-70 DEG C, and homogenization pressure is 20-30MPa; 3) burin-in process, preferably, aging temperature is 2-5 DEG C, and ageing time is 1-3h.
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| CN107173518A (en) * | 2017-07-13 | 2017-09-19 | 河南科技学院 | A kind of glutinous rice low-fat ice cream and preparation method thereof |
| CN107897495A (en) * | 2017-12-21 | 2018-04-13 | 江西天凯乐食品有限公司 | A kind of yak milk manufacturing method of ice cream |
| CN110024900A (en) * | 2019-04-03 | 2019-07-19 | 江苏师范大学 | A kind of purple sweet potato juice ice-cream and preparation method thereof |
| CN116114782A (en) * | 2022-12-31 | 2023-05-16 | 浙江工业大学 | Low-fat ice cream with tremella polysaccharide as fat substitute and preparation method thereof |
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| CN106190768A (en) * | 2016-07-22 | 2016-12-07 | 重庆修贤生物科技有限公司 | Oligofructose and oligochitosan application in vinegar goods |
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| CN107897495B (en) * | 2017-12-21 | 2021-02-19 | 江西天凯乐食品有限公司 | Method for making yak milk ice cream |
| CN110024900A (en) * | 2019-04-03 | 2019-07-19 | 江苏师范大学 | A kind of purple sweet potato juice ice-cream and preparation method thereof |
| CN116114782A (en) * | 2022-12-31 | 2023-05-16 | 浙江工业大学 | Low-fat ice cream with tremella polysaccharide as fat substitute and preparation method thereof |
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