Emulsion stabilizer, anti-melting ice cream and production method of anti-melting ice cream

The invention provides an emulsion stabilizer, anti-melting ice cream and a production method of the anti-melting ice cream. The emulsion stabilizer comprises, by weight, 120-180 parts of locust beangum, 120-180 parts of tamarind seed gum, 10-30 parts of carrageenan, 50-100 parts of glycerin monostearate and 5-40 parts of guar gum. The anti-melting ice cream comprises, in weight, 6%-15% of wholemilk powder, 4%-6% of butter, 12%-18% of white granulated sugar, 1%-5% of maltodextrin, 0.3%-0.6% of emulsion stabilizers and the balance drinking water. The production method includes the steps: firstly, weighing corresponding weights of materials, and uniformly mixing the weighed materials to form emulsion; secondly, sterilizing, homogenizing and ageing the emulsion; thirdly, cooling the emulsion to freeze the emulsion to form semisolid; fourthly, hardening the soft ice cream with frozen semisolid; fifthly, placing the ice cream into a refrigerator with the temperature of 18 DEG C below zeroto store the ice cream. Th