Process Optimization of Pumpkin and Agaric No-sugar Ice Cream

With pumpkin and agaric as auxiliary materials，production of pumpkin agaric no-sugar ice cream from homogeneous method and aging effects on its quality was studied.The orthogonal experiment L9（33） method was used to optimize process parameters.Results showed that homogeneous pressure 17 MPa，aging temperature 4 ℃，aging time 10 h could get better ice cream melting resistance，and inflation rate was better，too.