摘要
介绍了采用挤压膨化技术生产的膨化玉米粉 ,应用于冰激凌生产中的工艺过程 ,用膨化玉米粉代替原配方中的辅料淀粉。制成的的膨化玉米粉冰激凌营养丰富、口感细腻、柔软适口、风味独特。结果表明 :工艺可行、操作简便。得出最佳用量为 4%。
We have used expanded corn flour, manufactured through the processes of squeezing and expanding, to replace the original auxiliary material starch in producing ice cream. This technology is feasible and easy to operat. The ice cream produced is rich in nutrition, fine and smooth in taste, and distinct in flavor. The optimum amount of this expanded corn flour is 4%.
出处
《大连轻工业学院学报》
2000年第1期58-59,共2页
Journal of Dalian Institute of Light Industry
