摘要
随着人们消费观念的改变,保健与营养食品越来越受欢迎。研究以茉莉花、大豆、枸杞及椰果为主要原料,添加牛乳、奶粉、鸡蛋、人造奶油、白砂糖及黄原胶等制成冰淇淋的配方和工艺。试验结果表明:用30%大豆制成的冰淇淋在营养价值上几乎可与牛乳冰淇淋媲美,而添加1%的枸杞和4%椰果的茉莉花冰淇淋热量低,纤维素含量高,风味独特,感观上与普通冰淇淋没有差别且具有保健和生产成本低的优势,更适合加工全天然冰淇淋。因此,这种冰淇淋符合功能性食品发展的趋势,是一种具有茉莉花特有的芳香气味、品质优良、老少妇孺皆宜,集多功能于一体的新型保健食品。
As people consumption ideas change,health and nutrition food was more and more popular.This paper researched on the jasmine,soybeans,medlar and coconut palm fruit stock as the main raw material,add milk,milk powder,eggs,artificial butter,sugar and xanthan gum etc into ice cream the formulation and process.The test results showed that： with 30 % soybean in nutritional value made of ice cream and milk ice cream could almost rival,and add 1 % of medlar and 4 % of nata DE coco jasmine ice cream quantity of heat low,the fiber content high,unique flavor,sensory and ordinary ice cream and had no difference between the health care and the advantage with low production cost,more suitable for processing demonstrate for ice cream.Therefore,this kind of ice cream conform to the trend of the development of the functional food,was one kind has the aroma of jasmine scent,excellent quality,young and old,little children all appropriate,full-functioned new health food.
出处
《食品研究与开发》
CAS
北大核心
2012年第4期111-114,共4页
Food Research and Development
关键词
茉莉花酱
大豆
椰果
冰淇淋
加工工艺
the jasmine sauce
soybeans
coconut
ice cream
processing technology
