摘要
利用新鲜南瓜为原料,经处理后加入到冰淇淋配料中。结果表明,当南瓜、奶粉、人造奶油、鸡蛋、白砂糖、乳化稳定剂、香兰素添加量分别为10%、10%、4%、5%、13%、0.8%、0.1%时,所得到的冰淇淋风味独特,营养价值高,膨胀率和感官指标较好。
A new ice-cream was produced by adding the fresh pumpkin after processed,the result shown that the ice cream was delicious and nutritious with higher expansion coefficient when the formula is 10% concentration of 10% pumpkin,10% milk powder,4% margarine, 5% eggs, 13% sugar, 0.8% stabilizer and 0.1% vanillin respectively.
出处
《乳业科学与技术》
2007年第6期300-302,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
南瓜
冰淇淋
加工工艺
pumpkin
ice-cream
processing technology
