低糖冰淇淋的研究进展

Research Progress of Low-sugar Ice Cream

我国经济水平的提高带动了国民综合消费水平的提高,冰淇淋作为一种享受型食品进入了消费者的观察界面,逐渐得到了广泛关注。同时由于生活环境及运输条件的改善,冰淇淋的消费的区域性及季节性逐步弱化,市场前景十分广阔。而随着消费者健康意识的加强,消费者对于健康需求也逐渐增大,因此低糖冰淇淋受到消费者的关注与喜爱。综述了目前冰淇淋的现状及加工工艺中的所使用的代糖原料,为更符合群众健康需求的低糖冰淇淋的生产开发提供了理论参考。

The improvement of the country’s economic level had led to the improvement of the national comprehensive consumption level. As a kind of enjoyable food, ice cream had entered the consumer’s observation interface and had gradually received widespread attention. At the same time, due to the improvement of living environment and transportation conditions, the regional and seasonality of ice cream consumption had gradually weakened, and the market prospect was very broad. With the strengthening of consumers’ health awareness, consumers’ demand for health had gradually increased. Therefore, low-sugar ice cream had attracted consumers’ attention and favorite. This article reviewed the current status of ice cream and the sugar substitute raw materials used in the processing technology, providing a theoretical reference for the production and development of low-sugar ice cream that was more in line with the health needs of the people.