摘要
利用通常的操作方法，加入１０％核桃乳固形物，生产核桃冰淇淋。其最佳配料为：核桃乳固形物１０％，蔗糖６％，淀粉糖浆６％，人造奶油８％，明胶０．４％，海藻酸钠０．１５％，单甘酯０．１％；组织状态同市售一般产品，但具有特殊香味。
Ice cream containing walnut was produced using conventional procedure modified by addition of 10% walnut milk solids.Its formula was optimized as 10% walnut milk solids,6%sucrose,6%corn syrup,8% margarine,0.4%gelatin,0.15% sodium alginate,0.1%glycerol monostearate and water to 100%. The product had the textare of ordinary ice cream, but had a walnut-like flavour.
出处
《中国乳品工业》
CAS
北大核心
1999年第3期19-21,共3页
China Dairy Industry
