摘要
本文研究了低糖型复合蔬菜营养冰淇淋的制造工艺,选取新鲜南瓜、冬瓜和黄瓜为原料,以人造奶油代替部分乳脂,依据色泽、滋气味、组织状态和膨胀率作为评价指标,通过正交实验获得复合蔬菜浆的比例为南瓜浆:冬瓜汁:黄瓜汁为4:2:2;通过单因素试验和正交试验获得低糖型复合蔬菜冰淇淋的最佳配方为:复合蔬菜浆添加量12%,脱脂乳粉添加量12%,复合乳化稳定剂添加量0.4%,蔗糖添加量7.5%,人造奶油添加量3.5%,产品色泽呈现均匀金黄色,形态完整,细腻润滑,无凝粒及明显粗糙的冰晶,具有南瓜、冬瓜、黄瓜和乳粉的综合滋味。
This paper studied the production process of low-sugar compound vegetable ice cream.Fresh pumpkin,melonand cucumber were used as raw material,while part milk fat was replaced by artificial butter.At the same time,with thecolor,gas taste,the organization state and the expansion as the evaluation index,the best formula of low-sugar compoundvegetable ice cream was obtained by the orthogonal experiment method.Te best ratio of compound vegetable was pumpkinpulp:white gourd juice:cucumber juice4:2:2.The best formula was as follows:compound vegetable12%,skimmed milkpowder12%,compound stabilizer0.4%,sucrose7.5%,artificial butter3.5%.The products under this condition has goldenyellow color,complete form,and good fragrance.
作者
贾娟
JIA Juan(Department of Food Engineering, Luohe Vocational Technology College, Luohe 462002, China)
出处
《中国果菜》
2017年第3期10-16,共7页
China Fruit & Vegetable
关键词
复合蔬菜浆
低糖型
冰淇淋
生产工艺
Compound vegetable
low-sugar type
ice cream
production process
