Sucrose-free hard ice cream and preparation method thereof

Abstract

The invention provides sugar-free hard ice cream and a preparation method thereof. The sugar-free hard ice cream is prepared from the following components: 10-50 percent of whole milk, 2-15 percent ofskimmed milk, 2-10 percent of single cream, 5-20 percent of a sweetening agent and 0.5-3 percent of a stabilizing agent, wherein the sweetening agent is one or more of D-allulose, stevioside and erythritol, and the stevioside should be matched with the erythritol when being selected. The ice cream prefers to the combination of stevioside and erythritol to replace sucrose or fructose syrup and other reducing sugars.

Description

technical field

[0001] The invention relates to the technical field of dairy processing, in particular to a sucrose-free hard ice cream and a preparation method thereof. Background technique

[0002] Ice cream is made of water, milk, milk powder, cream, sucrose, etc. as the main raw materials, adding appropriate amount of food additives, and is made by mixing, sterilizing, homogenizing, aging, freezing, forming and hardening. Pleasant sweetness also plays a stabilizing role in promoting the freezing and puffing of products. The puffing rate of hard ice cream is under the background of general health. Consumers’ dietary needs are increasingly shifting to low-sugar. However, there is a lot of sucrose in ice cream, which is high in calories and not Conform to the consumption demand of healthy diet, so the development of sugar-free ice cream has become a research hotspot in the cold food industry. The most common way to reduce sugar is to replace part or all of sucrose with zer...

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