低热量水果冰淇淋的研制

摘要

以无糖奶粉、雪花梨、石榴汁液为主要原料,配合低热量甜味剂开发低热量水果冰淇淋,对影响冰淇淋口感、风味等特有品质的因素进行探讨.与传统产品比较,100 g该产品降低热量506.47 kJ,同时含有水果中特有的保健成分,风味鲜美,满足肥胖等特殊人群和青少年消费者需求.%The technological process of producing low calorie fruit ice cream was introduced using pear and pomegranate as raw materials,with low calorie sweetener as auxiliary,and the factors on the impact of the u-nique quality of ice cream such as the taste and flavor was discussed.Compared with traditional products,the 100 g products reduced the heat of 506.47 kJ,and also contained the unique health ingredients in fruit,delicious taste,to meet the needs of special populations and young people,such as obesity and so on.