摘要
以绿豆、猕猴桃为功能基料研制开发绿豆猕猴桃冰淇淋,通过单因素及正交试验确定最佳配方为:白砂糖12%,复合乳化稳定剂0.4%,猕猴桃汁13%,绿豆蛋白乳25%,全脂奶粉8%,鸡蛋液5%。该制品风味独特、口感细腻、营养丰富、清爽解暑,具有良好的保健作用。
Ice cream with green bean and Chinese gooseberry as its functional ingredients had been successfully produced. Single factor experiment and orthogonal experiment proved that the optimal formula for this type of ice cream was： 12% granulated sugar; 0.4% mixed emulsifying stabilizer; 13% Chinese gooseberry juice; 25% green bean protein; 8% whole-fat milk powder; and 5% egg cream. The product has unique flavor, exquisite taste, and rich nutrition. It has good health protection function.
出处
《食品工业》
北大核心
2013年第6期85-88,共4页
The Food Industry
基金
常熟理工学院资助(项目编号LG05)
关键词
绿豆
猕猴桃
冰淇淋
green bean
Chinese gooseberry
ice cream
