摘要
以雪莲果为原料制取雪莲果浆汁,配以其他辅料研制成具有保健功能的冰淇淋。通过正交试验,确定出雪莲果保健冰淇淋的最佳配方。最佳配方为:添加20%雪莲果浆汁、11%蔗糖、10%奶油、12%奶粉。试验还确定出添加0.15%的抗坏血酸可对雪莲果保健冰淇淋有较为理想的护色效果。
Introduces the process of healthy ice cream by using yacon thick liquid and the other materials. The optimal formula of yacon healthy ice cream is obtained through orthogonal test. The optimal processing conditions were as follows： 30% yacon thick liquid, 11% sugar, 10% cream and 12% milk powder. And adding 0.15% Vc as browning inhibitors can protect the color of the final product.
出处
《食品科技》
CAS
北大核心
2008年第12期83-85,共3页
Food Science and Technology
基金
江苏省高校自然科学研究计划项目(05KJD150195)
关键词
雪莲果
保健
冰淇淋
加工工艺
Yacon
healthy
ice cream
processing technology
