Italian ice cream and making method thereof

The invention discloses an Italian ice cream and a making method thereof. The method firstly discloses an Italian ice cream. The raw materials of the Italian ice cream include: 6-12% of white granulated sugar, 10-20% of syrup, 1-5% of polydextrose and 1-5% of isomalto-oligosaccharide. The invention also discloses the making method of the above-mentioned Italian ice cream. Through a formula, the processes and the proportion adjustment of sugars with different lengths of carbon chains, the solid content of the ice cream is greater than or equal to 40% and the protein content is greater than or equal to 4.0%. The taste of ice cream is compact and elastic, and has obvious advantages in anti-melting, water-discharging and mouth-melting, and enhances the sense of product value. 本发明公开一种意式冰淇淋及其制备方法。本发明首先公开了一种意式冰淇淋，以重量百分比计，所述意式冰淇淋的原料包括：6～12％白砂糖，10～20％糖浆，1～5％聚葡萄糖和1～5％低聚异麦芽糖。本发明还公开了上述意式冰淇淋的制备方法。本发明意式冰淇淋通过配方、工艺及不同长度碳链的糖类比例的调整，使得冰淇淋的固形物含量≥40％、蛋白含量≥4.0％，冰淇淋的口感紧致密实、弹性拉丝，并在抗融、析水、口溶性上具有明显优势，提升产品价值感。