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In recent years, consumers' attention to the health attributes of food has been continuously increasing, and "reducing sugar and fat" has become a new demand for product development. Traditional ice cream products, due to their high sugar and high fat properties, have witnessed a year-on-year decline in market sales. Therefore, developing a new product that combines the health benefits with the sensory characteristics of ice cream-a refrigerated and frozen "dual consumption" fully fermented ice cream yogurt (which remains in a yogurt state at 2~6 ℃ and in an ice cream state at 18 ℃) is expected to gain consumers' attention and favor. This paper elaborated on the definitions of ice cream and yogurt and the current development status of the industry, analyzed the microbiological basis of fully fermented products, and discussed the formulation design and texture regulation strategies of refrigerated and frozen "dual consumption" refrigerated and frozen ice cream yogurt. Finally, it summarized the challenges and future development trends faced in the current industrialization process.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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