The Effect Of Sugar Alcohol On The Size Of Ice Crystals And The Application In Ice Cream

With the improvement of people's living standards,people's awareness of cold products are no longer limited to products for relieving summer-heat,we regard them as snack food.However,due to the high fat,high-calorie characteristics of ice cream,when consumers enjoy ice cream,they also worry about the safety.Parents worry that if children eat more ice cream they will get dental caries,Ladies fear that eating more ice cream would make them fat,diabetics are afraid of eating ice cream.We need to reduce the high-sugar and high-fat characteristics of ice cream and make it a low-sugar and low-fat ice cream,thus increase the health characteristics of ice cream.Due to the improvement of living standards and the healthy consciousness,low-sugar and low-fat ice cream is in line with the consumer's healthy seeking.Sugar alcohol as a substitute for sugar added to the ice cream can achieve the low sugar characteristics,thereby enhancing the health of ice cream.Sugar alcohols have several physiological characteristics,such as the prevention of dental caries,improving gastrointestinal function,prevention of otitis media,etc.,which can be used as a substitute for sugar added to the ice cream,to achieve the purpose of low sugar or sugar-free.The contents of this paper are as follows:Sugar alcohols have the general characteristics of sugar,such as increasing the sweetness of the product,improving the product characteristics(texture state,taste flavor,etc.),the inherent physiological characteristics of Sugar alcohols can increase the nutritional characteristics of the ice cream.The study measured the sugar or sugar alcohol ice crystal size and then extend them to the application of ice cream.The determination of ice crystals was divided into two major aspects: First,measured the ice crystal size of single sugar alcohol solution and understand the influence of different sugar alcohols on the size of ice crystals.Second,measured the ice crystals of commonly used sugar(sucrose,glucose)by the method of concentration gradient,to ensure the ice crystals with the the totally same amount of mixed sugar.It was found that the size of ice crystals such as sugar alcohols,maltitol and fructooligosaccharides was the smallest,and they are suitable for ice cream such as Gelato,and the sugar alcohol ice crystals of L-arabinose and Isomaltooligosaccharide were larger,they are suitable for the production of cold food products,such as sand ice,rolling ice and so on.Experiments were carried out on the determination of sugar alcohols and common sugars.The purpose was to detect the effect of sugar or sugar alcohols on the flavor release of milk and to compare the differences between the various sugar alcohols by electronic nose.The results showed that maltitol has the best flavor value(8.69),xylitol,L-arabinose,sorbitol are in similar with common sugar,they can be used synthetically.The study selected representative maltitol,xylitol,sorbitol,sucrose,sucrose maltose compound to experiment and we make a compare on them.we measured the overrun of ice cream,and the results found that sucrose added ice cream has the highest expansion rate(82.44%),followed by sucrose maltose compound,sorbitol,maltitol,xylitol.The real production can add functional sugar alcohol and common sugar compound to the ice cream to avoid the case where the expansion rate is too high or too low.The study measured the melt resistance of ice cream,and the results found that the anti-fusion of ice cream with xylitol is poor(the melting rate is 15.69%).The anti-fusion of ice cream with maltitol and sorbitol is better.They can be applied to the production of cold products.In the experiment,the TA-XT Plus texture analyzer was used to measure the ice cream texture.Considering the particularity of the ice cream,the texture analyzer was connected with the temperature control box,and the ambient temperature of the ice cream was precisely controlled to accurately determine the ice cream texture on the production line.The results showed that maltitol ice cream texture is best,xylitol and sorbitol ice cream texture is relatively poor,but it can be applied to ice cream with common sugar.The sensory evaluation of ice cream products was carried out by food personnel with sensory evaluation experience,the study compared the differences among the ice cream groups in the form of scores.The results showed that with the same expansion rate,xylitol ice cream tastes best,sucrose ice cream,the compound sucrose maltose ice cream tastes sweet,ice cream with maltitol is inferior to others.Researchers speculated that other types of ingredients influence the results,and the study need to verify next.According to completed experiment,xylitol,maltitol as the preferred sugar alcohol in ice cream can not only provide new ideas for the development of healthy ice cream but also lay foundations for the development of nutritious food.