摘要
以宁夏枸杞为主要原料生产冰淇淋,通过正交实验和感官试验法,确定枸杞冰淇淋的最佳配比为:枸杞汁用量为2.5%,瓜儿豆胶用量为0.1%,耐酸CMC用量为0.3%,卡拉胶用量为0.05%,黄原胶用量为0.035%,单甘酯用量为0.2%,三聚甘油酯0.05%时,所开发的枸杞冰淇淋膨化率,融化率好、口感细腻、风味独特,具有一定保健、美肤的功效。
Using wolfberry fruit as the main raw material,a new kind of ice cream was develped.Through orthogonal experiment and sensory evaluation,the best formula was determined as follows：2.5% wolfberry juice,0.1% guar gum,0.3% acid-resisted CMC,0.05% carrageenan,0.035% xathan gum,0.2% glycerin monostearate and 0.05% tripolyceryl monostearates.The ice cream produced under the optimized conditions had a very special and exquisite taste with good expanding rate,melting rate and health skin-care functions.
出处
《现代食品科技》
EI
CAS
2010年第10期1141-1143,1156,共4页
Modern Food Science and Technology
关键词
枸杞冰淇淋
配方
膨化率
融化率
感官评析
wolfberry ice cream
formula
overrun
melting rate
sensory evaluation
