功能性冰淇淋的研究进展

Research progress of functional ice cream

冰淇淋是由牛奶、奶油、甜味剂、水、稳定剂、乳化剂等多种成分组成,经混合、灭菌、均质、老化、凝冻、硬化等工艺制成的美味冷冻休闲食品。传统冰淇淋中富含高糖高脂,这不符合现在人们健康生活的理念。现代生活水平的提高,让消费者更加关注冰淇淋的营养保健作用。为了满足消费者的需要,功能性冰淇淋产品的研发成为了人们关注的热点。主要介绍了目前市面上带有功能性作用的冰淇淋种类以及研发生产功能性冰淇淋所面临的问题与挑战,为功能性冰淇淋产业的发展提供一定的理论基础。

Ice cream is composed of milk,cream,sweetener,water,stabilizer,emulsifier and other ingredients.It is a volume-expanded frozen food made by mixing,sterilizing,homogenizing,aging,freezing,hardening and other processes.Traditional ice cream is rich in high sugar and fat,which is not in line with the current concept of people’s healthy life.The improvement of modern living standards has caused people to pay more attention to the nutrition and health effects of ice cream.In order to meet the needs of consumers,the research and development of functional ice cream products has become the focus of attention.The types of ice creams currently on the market with functional effects,as well as the problems and challenges facing the development and production of functional ice creams were introduced,in order to provide a certain theoretical basis for the development of the functional ice cream industry.