摘要
以杏仁为主要原料之一,研究了制作冰淇淋的生产工艺及技术要点.通过L9(34)正交试验最终确定了杏仁冰淇淋的最佳配方:杏仁乳10%,蔗糖14%,淀粉糖浆8%,人造奶油6%,瓜尔豆胶0.15%,黄原胶0.05%,CMC0.1%,单甘酯0.15%,以此得到营养价值高、风味独特的冰淇淋.
The preliminary studies of the manufacture technique and main point of technical operation of ice cream used almond as major material. By orthogonal experiments, optimum formula of almond ice cream final was determined. The results showed that the formula was almond milk 10%, sucrose 14%, corn syrup 8%, margarine 6%, anthan gum 0.05%, guar gum 0.15%, CMC 0.1%, and glycerin monostearate 0.15%. Then the ice cream with high nutrition and special flavor was made.
出处
《乳业科学与技术》
2005年第5期210-212,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
杏仁
冰淇淋
加工工艺
walnut
ice cream
processing technology
