| abstract |
The invention discloses ice cream and a preparation method thereof. The ice cream is made from, by weight, 85-95 parts of water, 5-15 parts of milk powder, 35-45 parts of cream, 5-15 parts of a sugar compound, 3-9 parts of eggs, 10-20 parts of corn flour and 0.1-0.5 part of an emulsion thickener. A best processing method and a best product formula are determined according to the sensory quality, expansion rate determination and the study on its influencing factors. The obtained ice cream is relatively suitable in hardness and is easy to melt in mouth. The ice cream made by means of the method is uniform in color and luster, pleasant in aroma, moderate in taste and sweetness, fine and smooth in texture and free of soft collapse and contraction or deformation state in shape. |