摘要
采用正交试验设计对影响沙棘冰激淋口感及质量的因素进行了研究,最终确定沙棘冰激淋最佳配比为:沙棘汁添加量为4%,明胶为0.3%,单甘脂为0.1%,羧甲基纤维素钠(CMC)为0.3%;最佳配比产品膨胀率为86.1%,融化率为70.3%,组织状态同市售一般产品,但具有沙棘特有的香味。
Orthogonal test is made to research the factors affecting taste and quality of hippophae ice-cream. The optimum proportion is ascertained as： hippophae juice 4%, gelatin 0. 3%, GMS 0. 1%, CMC 0. 3% ; The overrun of optimum proportion is 86. 1% and freeze-thaw is 70. 3%. The organization state is just as that of generic products, but has the unique flavor of hippophae.
出处
《长春大学学报》
2010年第2期21-22,共2页
Journal of Changchun University
基金
吉林省教育厅科技计划项目(吉教科合字[2008]第194号)
关键词
沙棘
冰激淋
配方
sea buekthorn
ice-cream
recipe
