Sucrose-free ice cream and preparation method thereof

The invention relates to the technical field of food processing, in particular to sucrose-free ice cream and a preparation method thereof. The sucrose-free ice cream is prepared from a sweetening agent and a radix astragali extract in a mass ratio of (5-20):1, wherein the sweetening agent consists of erythritol, maltitol and xylitol. According to the sucrose-free ice cream, sucrose is completely replaced by the sweetening agent consisting of erythritol, maltitol and xylitol, so that sucrose-free ice cream products are realized. The sucrose-free ice cream has the advantages of good mouthfeel and mouth melting, high melt resistance, high shape retention and high expansion rate, and the added radix astragali extract also has the effect of warming the body, so that the whole performances of the product are excellent. 本发明涉及食品加工技术领域，具体涉及无蔗糖冰淇淋及其制备方法。本发明的无蔗糖冰淇淋包括质量比为(5-20)：1的甜味剂和黄芪提取物，所述甜味剂由赤藓糖醇、麦芽糖醇和木糖醇组成。本发明的无蔗糖冰淇淋采用赤藓糖醇、麦芽糖醇和木糖醇组成的甜味剂完全替代了蔗糖，实现了冰淇淋产品的无蔗糖化。该无蔗糖冰淇淋具有良好的口感和口融性，抗融性、保型性和膨胀率均较高，而且添加的黄芪提取物还具有温热机体的功效，产品的