摘 要
冰激凌作为冷冻乳制品，以其营养、口感好、香味浓郁、易于消化等特点，一直以来深受人们的喜爱，享有“冷王”的美誉。近年来，随着人们生活水平的提高，冰淇淋不再仅限于夏季吃的时候，冬天吃冰激凌市场日趋兴旺。在传统冰淇淋配方的总脂肪含量较高的冰激凌，脂肪含量8% ~16%，和低脂冰淇淋6% ~8%，比普通低脂冰激凌、冰激凌，脂肪含量低于50%。但是摄入过量的脂肪对人体健康的危害，导致肥胖和心血管疾病。因此研究并开发低脂冰淇淋具有重要意义。
关键词：冰淇淋；低脂；现状
Abstract
Ice cream as a frozen dairy products, with its nutrition, taste, flavor, easy to digest and other characteristics, has been loved by the people, enjoy the ” cold king” reputation. In recent years, as people living standard rise, ice cream is no longer limited to the summer when eating, winter ice cream market is thriving with each passing day. In the traditional ice cream formulation of general higher fat content in ice cream, fat content is 8%~16%, and low-fat ice cream was 6%~8%, compared with ordinary low fat ice cream ice cream, fat content is less than 50%. But excessive intake of fat on human health hazards, leading to obesity and cardiovascular disease. So the research and development of low fat ice cream has important significance.
Key words: low fat ice cream;; present situation
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