摘要
对酸奶冰淇淋的配方和具体工艺条件进行了研究 ,着重探讨了酸奶的生产工艺、酸奶的加入量、添加顺序、稳定剂等对冰淇淋质量的影响。即酸奶加入 2 0 % ,于均质前加入 ,在 40℃均质 ,稳定剂选用黄原胶 0 0 2 5%、刺槐豆胶 0 0 2 5%、耐酸CMC 0 0 3 5%、瓜尔豆胶 0 12 %、蔗糖酯 0 15%、单甘酯 0 1%。
The formulas and technology of the yogurt ice cream were studied.And the effects of the processing technology, the contents and sequence of the yogurt and stabilizer on the quality of the yogurt ice cream were discussed.That is using 20% yogurt and adding before homogenizing at 40 ℃.The stabilizer is :0.025% xanthan gum,0.025% of locust bean gum,0.035% of acid resistant CMC,0.12% of guar gum,0.15% of sucrose fatty acid ester and 0.1% of glycerin monostearate.
出处
《食品与机械》
CSCD
2003年第6期37-38,共2页
Food and Machinery
