Improvement of technology for production of milk sorbet with reduced carbohydrate content

Today, confectionery products with increased biological value and reduced sugar capacity are gaining great importance; it is they that satisfy the norms of balanced rational nutrition of various population groups in accordance with age, profession, health status, traditions, climatic conditions. The paper describes a technology for preparing a milk sorbet with a low carbohydrate content based on glucose syrup, presents the data obtained during the experiment, which indicate that the total carbohydrate content in the product decreases by 3-3.5%, and the average sweetness coefficient decreases by 23 units. The article briefly describes the technology for the production of sorbet with a reduced carbohydrate content based on glucose syrup and the addition of skimmed milk powder and milk cream.