脂肪蔗糖替代品在芦荟大豆冰淇淋中的应用研究

选用几种脂肪和蔗糖替代品来替代芦荟大豆冰淇淋对照配方中的奶油和蔗糖，通过单因素实验和正交实验探讨替代品的替代效果及合理用量。结果表明，质量分数为5．5％麦芽糊精、质量分数为9％脱脂奶粉、质量分数4，5％34梨醇以及0．12％安塞蜜组成的脂肪蔗糖复合替代品，应用于芦荟大豆冰淇淋中具有很好的效果，产品的膨胀率可达99．6％，融化率9．6％，产品风味纯正清爽、口感细腻滑润、质地均匀。

Study on fat and sucrose replacer for application in Aloe and Soybean Ice Cream

Butter and sucrose in the standard formula of aloe soybean ice cream were replaced by some substitutes such as maltodextrin, low fat butter, acesulfame potassium and sorbitol et al. Single factor and Orthogonal test focused on testing the application effect and finding out the optimal formulation. The result showed that the optimal composition of the replacer were as follows: maltodextrin 5.5%, defatted milk powder 9%, sorbitol 4.5% and Acesulfame- K0.12%. And the product had a good character and quality, which its overrun reached to 99.6% , and ratio of melting was 9.6%.