摘要
以鲜牛乳和钙果为主要原料,利用单因素试验和L(934)正交试验,研究了钙果冰淇淋的生产工艺。结果表明,该产品的最佳工艺条件为:钙果汁添加量为9%、蔗糖添加量为13%、复合稳定剂添加量为0.3%、凝冻温度-4℃。该产品有特殊的乳香和果香,外观呈现浅红色,有光泽,组织细腻润滑,冰晶细小。
In this essay,the manufacture processing of Chinese Dwarf Cherry ice-cream is studied.The optimal conditions are determined by sensory evaluation and L9（34） orthogonal tests and the results are as follows： fresh milk,added with 9 % Chinese Dwarf Cherry juice,13 % sugar and 0.3 % compound stabilizer,undergo ageing,freezing and expansion to manufacture a new nutritional ice-cream with wonderful milk and fruit flavor.The products have luster and smooth appearance with light red color,texture exquisite,smooth,and the ice crystal is fine in size.
出处
《食品研究与开发》
CAS
北大核心
2011年第6期83-85,共3页
Food Research and Development
关键词
钙果
膨胀率
感官评定
Chinese Dwarf Cherry
expansion rate
sensory evaluation
