摘要
利用新鲜山莓为原料,添加甜叶菊甙作为甜味剂进行保健冰淇淋的研制。结果表明,当山莓汁甜叶菊甙、脱脂奶粉、乳化稳定剂、人造奶油添加量分别为:20g/100g、0.5g/100g、10g/100g、0.8g/100g、4g/100g时,冰淇淋的膨胀率和感官指标达到最佳。
By using fresh rubus corchorifolius as the raw material, the rebus eorehorifolius ice-cream was developed. The results showed that the rubus corchorifolius, stevioside, dried skimmed milk and stabilizer for milk were added at 20 g/100g, 5 g/100g, 10 g/100g, 0.8 g/100g respectively, and the expansivity and sensory index had reached to the highest.
出处
《食品工程》
2009年第4期27-29,共3页
Food Engineering
关键词
山莓
保健冰淇淋
甜叶菊甙
rubus corchorifolius
sanitarian ice-cream
steviosid
