摘要
研制以鲜奶为主要原料,先将其中一部分加入乳酸菌进行发酵,然后再和其它配料混合,按照常规冰淇淋加工工艺进行加工,研制出风味独特、酸甜适中,集酸奶和冰淇淋优点于一身,达到冰淇淋各项指标要求的酸奶冰淇淋。实验对酸奶添加量、添加剂的使用量、均质压力等工艺参数进行研究。
A new kind of fermented milk ice cream was developed from fresh milk according to the normal icecream processing technique, through fermenting a part of milk by lactobacillus. This new product has the characteristic of traditional ice cream and special flavor and health function of yoghurt, attaining the request of ice cream criterion. Furthermore, the best recipe and the technological condition were confirmed in this paper.
出处
《食品科技》
CAS
北大核心
2005年第8期71-73,共3页
Food Science and Technology
基金
河南省重大科技攻关项目(8222010600)。
关键词
酸奶
冰淇淋
研制
yoghurt
ice cream
manufacture
