CN1191085A - Sugarless ice-cream and its preparing process - Google Patents
Sugarless ice-cream and its preparing process Download PDFInfo
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- CN1191085A CN1191085A CN98101044A CN98101044A CN1191085A CN 1191085 A CN1191085 A CN 1191085A CN 98101044 A CN98101044 A CN 98101044A CN 98101044 A CN98101044 A CN 98101044A CN 1191085 A CN1191085 A CN 1191085A
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Abstract
A sugar-free ice cream and its preparing process are disclosed. It features that maltol instead of cane sugar is used as one of its raw materials, resulting in low sweetness and heat value, and good enjoyment to eat it. It is suitable for any person, especially for diabetics as its sweeting agent has low heat value about 5% of that of cane sugar and can prevent the accumulation of fat in body.
Description
The present invention relates to health food, particularly a kind of Sugarless ice-cream and preparation method thereof.
According to the statistics of the report of WHO and domestic authoritative department as can be known, too much edible sucrose is the major reason that disease, diabetes, cardiovascular and cerebrovascular disease, tumour and carious tooth take place that causes fat.Human mortality's curve of a country is directly proportional with the sugar consumption figure of this state, therefore, nutritionist's prophesy both domestic and external, 21st century will be low sugar, less salt, low cholesterol and food consumption low in calories.
According to another record, " China's obesity incidence of disease is the trend of increasing rapidly in recent years, its growth rate has surpassed many developed countries.Beijing incidence of disease 10.47% in 1987, and increased to 32.81% in 1994, and have 40% the adult overweight ".
The increase of fat number, fat-reducing main forces are growth thereupon also, fat-reducing tide one wave exceeds a wave, but show according to external one medical science observation that reached 23 years, " evil of the fat-reducing of big rise and big fall;, be far more than overweight " (on April 2nd, 1996 " Beijing Youth Daily " the 8th edition) for the infringement of people's health and the impairment in life-span.
The obesity of in fact simple property all is that the absorption of heat is greater than due to the output because nutrition is taken in unbalancedly.
With its Excessive Intake heat, fertile subtract again, not as taking in some heats less, just not fat earlier.Nowadays or Lu Chao Guangdong, river people, or homely food, meal meal pauses and feasts to satiety, can still keep out incessantly delicious temptation such as conventional sugar amount, ice cream, cake, eat again, sugar part of taking in is more, and how can the people not get fat? should so, just simply abandon eating sugar for health? we say it should is can abandon eating sugar but eat sweet.
And shortcomings such as existing ice cream ubiquity sugariness is big, caloric value height, oral cavity, food back shortcoming such as turn sour, easily cause fat in human body accumulation and cause getting fat, and bring out cardiovascular and cerebrovascular disease, children easily suffer from carious tooth.
The purpose of this invention is to provide the Sugarless ice-cream that non-glucide place of sucrose that a kind of employing has sweet taste makes.
Another object of the present invention provides a kind of preparation method of above-mentioned Sugarless ice-cream.
Sugarless ice-cream of the present invention contains sweetener, full purport evaporated milk powder, butter, flavoring essence, composite thickening agent, food coloring and water, and the parts by weight proportioning of described each composition is:
Sweetener 5-30 part full-grease milk powder 1-30 part
Butter 1-20 part flavoring essence 0.01-0.8 part
Composite thickening agent 0.1-3.0 part food coloring 0.001-0.1 part
Water 10-90 part
Described sweetener is a kind of hydrogenation starch hydrolyzate, and it contains maltitol, D-sorbite, maltotriose alcohol and oligomeric sugar alcohol, and the parts by weight proportioning of wherein said each composition is:
Maltitol 75-85 part D-sorbite 4-6 part
The oligomeric sugar alcohol 9-12 of maltotriose alcohol 5-7 part part
Wherein said butter can be margarine; Described flavoring essence can be vanilla powder, strawberry essence, fragrant taro essence, orange flavor, cacao essence or coffee aroma; Described composite thickening agent can be carboxymethyl cellulose, glycerol monostearate or guar gum; Described food coloring can be famille rose, amaranth, indigo or lemon yellow.
Described maltitol is a kind of liquid of water white transparency thickness, and its molecular structural formula is:
Can also contain cocoa power in the Sugarless ice-cream of the present invention, its parts by weight proportioning is 1-20 part.
The sugared ice-cream preparation method of unit of the present invention comprises raw material mixed down at 45～55 ℃, 65～70 ℃ of following preheatings, through homogeneous, pasteurize, cooling, aging and congeal after promptly get product.
Described homogenizing process can carry out under the pressure of 15kpa; Described pasteurization processes can be under 85 ℃, sterilization 15 seconds; Described ageing process can carried out below 5 ℃.
The preparation method of Sugarless ice-cream of the present invention can also comprise that the back of congealing is canned, again through packing box-sealing, anxious freezing and below-35 ℃ in refrigeration below-18 ℃.
Sugarless ice-cream mouthfeel of the present invention is good, and sugariness is low, and caloric value is low, and clean taste is oiliness, and it is edible to be fit to all groups.The heat of the sweetener that adopts only is 5% of a sucrose heat, and the fat effect of savings in vivo that suppresses is arranged, help people balancedly to take in nutrition, do not send out fertilizer, therefore, the normal person needn't worry owing to after the generation of eating the sweet cardiovascular and cerebrovascular disease that causes, particularly patients with diabetes mellitus after eating, blood sugar urinary sugar is increased, and security is good.The edible long carious tooth of children, young and middle-aged eating do not got fat, and keeps vigorous and graceful.
The preparation method of Sugarless ice-cream of the present invention is scientific and reasonable, and is simple, and cost is low, profitable.
Be the clinical examination process and the conclusion of Beijing diabetes control office tissue below:
One, material and method:
Select 30 of normal person, non-diabetic family history, non-diabetic symptom and fasting blood-glucose normal healthy people, wherein male 16 people, women 14 people, age 29-64 year, 48 years old mean age, fasting blood-glucose 72-93mg/dl; 32 of the diabetes volunteer participants who selects outpatient service again and be in hospital, wherein after accepting diabetes drug treatment, 18 of fasting blood-glucose control＜=140mg/dl persons; 14 of fasting blood-glucoses＞140mg/dl person, Quan Zuzhong, male 17 people, women 15 people, age 33-69 year, 51 years old mean age, fasting blood-glucose 101-272mg/dl (seeing Table 1).
＜table 1〉ordinary circumstance
Sex age fasting blood-glucose
Men and women＞25-55＞56 mg/dl normal group 16 people, 14 people 18 12 78.93 ± 0.88 (30 example) diabetes group 17 people, 15 people 22 10 145.31 ± 6.79 (32 example)
62 experimental subjects, get fasting blood-glucose earlier, after staying glucose in urine simultaneously (diabetic stops using antidiabetic drug and insulins once), oral immediately Sugarless ice-cream of the present invention 80 grams, requirement took in 5 minutes, between clocking with first mouthful of feed, obeyed back 30 minutes, distinguished extracting vein blood again in 2 hours, having a blood test with the oxidation enzyme process, (medicine box is provided by Beijing Zhongsheng Biological Engineering High Technology Company sugar, with repeating pipe, this experiment batch interior difference＜5%, differences between batches＜10%), stay urine simultaneously, with the Tes-Tape that White Cloud Mountain pharmaceutical factory produces, do glucose in urine and check qualitatively.
Two, result:
Normal person after oral ice cream 30 minutes, 2 hours, blood glucose value rises to 82.87mg/dl, 127mg/dl from 78.93mg/dl, learn by statistics and handle there was no significant difference (P＞0.05), and diabetic's 32 examples, fasting blood-glucose mean value 145.31mg/dl, 30 fens blood glucose values are 162.3mg/dl after the clothes cold drink, and 2 hours blood sugar is 154.8mg/dl, with the difference (P＞0.05) of comparing on an empty stomach that also there are no significant.
The diabetic with fasting blood-glucose＜=140mg/dl,＞140mg/dl grouping, though two groups of patients, 30 minutes, 2 hours blood sugar after the clothes ice cream slightly raises the difference (P＞0.05 sees Table 2) of learning by statistics that still there are no significant after the processing.
＜table 2〉normal person, change of blood sugar before and after diabetic's ice cream
After obeying ice cream before the example clothes ice cream
Number 30 minutes 2 hours normal person 30 78.93 ± 0.88 82.87 ± 0.94 81.27 ± 1.01 sugar is on an empty stomach suffered from blood sugar＜=140 18 131.61 ± 2.55 138.00 ± 3.99 127.44 ± 5.78 urine (mg/dl) patient blood sugar＞140 14 179.64 ± 8.96 194.38 ± 9.15 190.07 ± 9.63
30 minutes, the 2 hours sugar that has urine examined respectively is all negative after 30 routine normal persons' empty stomaches and the clothes ice cream; Glucose in urine 17 examples are negative on an empty stomach for diabetic's blood sugar＜=140mg/dl group, 1 example (++), and after the clothes ice cream 30 minutes, it was still negative to survey glucose in urine 17 examples, and 1 example (+) was measured glucose in urine in 2 hours, and 15 examples are negative, glucose in urine (+), (++) each 1 example; Blood sugar＞140mg/dl group, glucose in urine 8 examples are negative on an empty stomach, and 6 examples are positive, be respectively (+), 3 examples (++), (+++), (++ ++) each 1 example, after the clothes equivalent ice cream 30 minutes, before negative routine number is obeyed together, but in positive 6 examples, (±) 2 examples, (+---++ ++) each 1 example, clothes cold drink after 2 hours, the glucose in urine feminine gender still is 8 examples, all the other glucose in urine positive persons, plus sige descends to some extent and is (±) 4 examples, (++), (+++) each 1 example.
Three, conclusion:
1, originally studies show that normally go into to take Sugarless ice-cream of the present invention 80 grams after, 30 minutes, 2 hours dynamic observe do not have the effect of rising to blood, glucose in urine.
2, to 32 routine diabetics in experiment observation process, do not obey antidiabetic drug and insulin injection, obey Sugarless ice-cream of the present invention after, though blood sugar slightly raises, on average raising was 17mg/dl in the time of 30 minutes, and＜=the 140mg/dl group, the clothes ice cream does not have influence to blood sugar;＞140mg/dl group, rising 14.7mg/dl in the time of 30 minutes, 2 hours rising 10mg/dl, slightly raise by the numbers, but also not statistically significant, the fluctuation of this blood sugar may with do not use antidiabetic drug, but diabetic's blood sugar self fluctuation is not the liter sugar effect due to the Sugarless ice-cream of the present invention.
3, normal group and diabetes group are obeyed Tes-Tape qualitative determination behind the Sugarless ice-cream of the present invention, and the glucose in urine result shows the forward and backward no significant difference of clothes cold drink.
4, Sugarless ice-cream of the present invention is a kind of ice cream low in calories, whenever take 80 grams after, diabetic's blood sugar is not had the influence of rising, be the cold drink of a kind of diabetic's ideal, safety.
The present invention will be further described below in conjunction with embodiment.
Embodiment
A kind of Sugarless ice-cream, it contains maltitol, full-grease milk powder, butter, strawberry essence, glycerol monostearate, famille rose and water, and the weight fraction proportioning of described each composition is:
15 parts of 18 parts of full-grease milk powders of sweetener
0.1 part of 8 parts of strawberry essence of butter
0.01 part of 1.5 parts of famille rose of glycerol monostearate
70 parts in water
The weight proportion of the each component of described sweetener is;
4.5 parts of 80 parts of D-sorbites of maltitol
10 parts of 5.5 parts of sinking sugar alcohols of maltotriose alcohol
During preparation, only need above-mentioned each composition is mixed under 50 ℃, 70 ℃ of following preheatings, homogeneous under 15kpa pressure, through 15 ', 85 ℃ of following pasteurization processes, after the cooling, wear out down at 5 ℃, canned through congealing again, packing box-sealing ,-35 ℃ of urgency are frozen and are got final product.
Claims (10)
1, a kind of Sugarless ice-cream is characterized in that containing sweetener, full-grease milk powder, butter, flavoring essence, composite thickening agent, food coloring and water.
2, ice cream as claimed in claim 1 is characterized in that the parts by weight proportioning of described each composition is:
Sweetener 5-30 part full-grease milk powder 1-30 part
Butter 1-20 part flavoring essence 0.01-0.8 part
Composite thickening agent 0.1-3.0 part food coloring 0.001-0.1 part
Water 10-90 part
3, ice cream as claimed in claim 1 is characterized in that described sweetener contains maltitol, D-sorbite, maltotriose alcohol and oligomeric sugar alcohol, and the parts by weight proportioning of wherein said each composition is:
Maltitol 75-85 part D-sorbite 4-6 part
The oligomeric sugar alcohol 9-12 of maltotriose alcohol 5-7 part part
4, ice cream as claimed in claim 1 is characterized in that described flavoring essence is vanilla powder, strawberry essence, fragrant taro essence, orange flavor, cacao essence or coffee aroma.
5, ice cream as claimed in claim 1 is characterized in that described composite thickening agent can be carboxymethyl cellulose, glycerol monostearate or guar gum.
6, ice cream as claimed in claim 1 is characterized in that described food coloring can be famille rose, amaranth, indigo or lemon yellow.
7, ice cream as claimed in claim 1 is characterized in that also containing cocoa power, and its parts by weight proportioning is 1-20 part.
8, a kind of preparation method of the Sugarless ice-cream as one of claim 1-7 is characterized in that comprising raw material is mixed down at 45～55 ℃, 65～70 ℃ of following preheatings, through homogeneous, pasteurize, cooling, aging and congeal after promptly get product.
9, preparation method as claimed in claim 8 is characterized in that described homogenizing process can carry out under the pressure of 15kpa; Described pasteurization processes under 85 ℃, the sterilization 15 seconds; Described ageing process is being carried out below 5 ℃.
10, preparation method as claimed in claim 8 is characterized in that also comprising that the back of congealing is canned, again through packing box-sealing, anxious freezing and below-35 ℃ in refrigeration below-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98101044A CN1191085A (en) | 1998-03-20 | 1998-03-20 | Sugarless ice-cream and its preparing process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98101044A CN1191085A (en) | 1998-03-20 | 1998-03-20 | Sugarless ice-cream and its preparing process |
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| CN1191085A true CN1191085A (en) | 1998-08-26 |
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| CN98101044A Pending CN1191085A (en) | 1998-03-20 | 1998-03-20 | Sugarless ice-cream and its preparing process |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530152B (en) * | 2009-04-21 | 2011-04-20 | 辽宁天淇食品集团有限公司 | Functional health-care ice cream |
| CN1792211B (en) * | 2004-12-23 | 2012-04-11 | 荷兰联合利华有限公司 | Frozen confection and process for manufacture such |
| CN102919507A (en) * | 2012-11-23 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Coffee ice cream and manufacturing method thereof |
| CN102948597A (en) * | 2012-11-25 | 2013-03-06 | 哈尔滨派特纳生物科技开发有限公司 | Taro ice cream and manufacturing method thereof |
| CN104957352A (en) * | 2015-06-30 | 2015-10-07 | 防城港市万景林业有限公司 | Saccharose-free durian and sweet potato ice cream |
| CN104982640A (en) * | 2015-06-30 | 2015-10-21 | 防城港市万景林业有限公司 | Sweet potato ice cream with original taste |
| CN104996709A (en) * | 2015-06-30 | 2015-10-28 | 防城港市万景林业有限公司 | Sugar-free mango sweet potato ice cream |
| CN106605752A (en) * | 2016-11-10 | 2017-05-03 | 上海我爱冰淇淋食品有限公司 | Strawberry ice cream and preparation method thereof |
| 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 |
| CN110235979A (en) * | 2019-07-18 | 2019-09-17 | 苏州可米可酷食品有限公司 | A kind of Sugarless ice-cream formula and production and processing technology |
-
1998
- 1998-03-20 CN CN98101044A patent/CN1191085A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792211B (en) * | 2004-12-23 | 2012-04-11 | 荷兰联合利华有限公司 | Frozen confection and process for manufacture such |
| CN101530152B (en) * | 2009-04-21 | 2011-04-20 | 辽宁天淇食品集团有限公司 | Functional health-care ice cream |
| CN102919507A (en) * | 2012-11-23 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Coffee ice cream and manufacturing method thereof |
| CN102948597A (en) * | 2012-11-25 | 2013-03-06 | 哈尔滨派特纳生物科技开发有限公司 | Taro ice cream and manufacturing method thereof |
| CN104957352A (en) * | 2015-06-30 | 2015-10-07 | 防城港市万景林业有限公司 | Saccharose-free durian and sweet potato ice cream |
| CN104982640A (en) * | 2015-06-30 | 2015-10-21 | 防城港市万景林业有限公司 | Sweet potato ice cream with original taste |
| CN104996709A (en) * | 2015-06-30 | 2015-10-28 | 防城港市万景林业有限公司 | Sugar-free mango sweet potato ice cream |
| CN106605752A (en) * | 2016-11-10 | 2017-05-03 | 上海我爱冰淇淋食品有限公司 | Strawberry ice cream and preparation method thereof |
| 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 |
| CN110235979A (en) * | 2019-07-18 | 2019-09-17 | 苏州可米可酷食品有限公司 | A kind of Sugarless ice-cream formula and production and processing technology |
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