摘要
以绿豆、绿茶、鲜鸡蛋、无水奶油等为主要原料 ,利用L9(34)正交试验方法 ,得出绿豆、绿茶冰淇淋主要成分的最佳含量为乳脂肪质量分数 8% ,甜味剂质量分数 16 % ,总固形物质量分数 32 %。该产品风味独特、口感细腻、色泽均匀、质地坚实、营养丰富、清爽解暑 ,是值得开发的冰淇淋新品。
The formulation and preparation techniques of ice cream with green bean and green tea were studied. The optimum content for lipids, total sugar, and total solids is 8%, 16%, and 32% respectively. The product tastes fresh and special, and feels exquisite. The solid texture, uniform colour and lustre, and its high nutrition valure made it a good product worth of production.
出处
《冷饮与速冻食品工业》
2003年第2期6-8,共3页
Beverage & Fast Frozen Food Industry
