Study on Melting-Resistance Formula of Apple Ice Cream

Abstract:

With the development of living standard，the ice cream is becoming increasingly popular in people's daily life. Especially fruit ice cream with its low-fat，low-sugar and unique taste is loved by consumers. however，the characteristic of melting-resistance of fruit ice cream is poor，which has brought a lot of unnecessary losses and troubles to producers，sellers and consumers .Apple ice cream is the research object and the impacts of different kinds and adding amounts of oils，stabilizers and emulsifiers on the quality of apple ice cream were researched in this study. Carrageenan，guar gum and locust bean gum were chosen as the stabilizers，glyceryl monostearate and tripolycerol monostearate were chosen as the emulsifiers，the optimum melting-resistance formula of mixed stabilizers and emulsifiers gotten by orthogonal experiments was 0.016% carrageenan，0.10% guar gum，0.20% locust bean gum，0.15% glyceryl monostearate and 0.05% tripolycerol monostearate. Apple ice cream produced by this formula has a better characteristic of melting-resistance，fine texture and refreshing taste.