摘要
选择红色的五味子果实作为冰激凌的主要原料,以草莓、枸杞、玫瑰、玫瑰茄为辅料,进行冰激凌制作试验,结果表明:复合果浆的最佳配方为五味子汁20.0%、枸杞果浆10.0%、草莓果浆30.0%、玫瑰汁4.0%;冰激凌的最佳配方为复合果浆40.0%、乳粉8.0%、乳化稳定剂0.6%、奶油10.0%、甜味剂(蛋白糖)0.2%、玫瑰茄40.0%、柠檬酸0.1%、色素适量。
The red fruits of Chinese magnoliavine （Schisaruira chinensis） were used as main material, added with strawberry, Chinese wolfberry, rose and roselle. The optimal prescription for mixed juice was： 20. 0% fruit juice of Chinese magnollavlne, 10.0% fruit paste of Chinese woliberry, 30. 0% fruit paste of strawberry, and 4.0% rose liquid. The optimal prescription for ice cream was 40.0% mixed juice, 8.0% milk powder, 0. 6% emulsification stabilizers, 10.0% cream, 0. 2% sweetener, 40.0% soaking liquid of chinese woLtberry, 0.1% citric ecld and lultahle edlhle pigment.
出处
《吉林林业科技》
2012年第2期46-48,52,共4页
Journal of Jilin Forestry Science and Technology
关键词
五味子
冰激凌
制作工艺
配方
Schisandra chinensis
ice cream
processing technology
prescriptation
