无糖冰淇淋的研制

Study on the Producing of Sugar-Free Ice Cream

以麦芽糖醇、乙酰磺胺酸钾(安赛蜜)、三氯蔗糖(蔗糖素)、天门冬酰苯丙氨酸甲酯(阿斯巴甜)配以其他原料研制无糖冰淇淋。通过正交试验,确定添加上述四种甜味剂制成的无糖冰淇淋的最佳搭配配方为:三氯蔗糖0.003%、麦芽糖醇8%、阿斯巴甜0.018%、安赛蜜0.007%。应用该甜味剂配方制作的无糖冰淇淋组织细腻幼滑,滋味协调,甜味纯正温和。

Introduces the process of sugar-free ice cream by using maltitol,acesulfame potassium,sucralose,aspartame and the other materials.The optimal formula of sweetening agents is obtained through orthogonal test.The optimal formula is： sucralose 0.003%,maltitol 8%,aspartame 0.018%,acesulfame potassium 0.007%.Application of the sweetener made ice cream recipe organization delicate,smooth and taste delicious,sweet pure mild.