摘要
为工厂化生产优质高档硬冰淇淋,采用正交试验对其加工工艺及配方进行了研究。结果表明:在鲜牛奶、白砂糖、香味料和水的添加量不变的情况下,鲜奶油添加量为3 000 mL、蛋黄800 g、脱脂奶粉300 g时为最佳配方,其融化率和膨胀率分别为34.1%和112%。
The processing technology and formula of hard ice cream in factories was studied.The optimum processing conditions and formula were determined through mono factor as well as orthogonal experiments.The experiment results showed that the optimum conditions of processing and formula were as follows： when milk,sugar,essences and water were kept in certain ratio,3 000 mL fresh cream,800 g egg-yolk,300 g skim milk were the best formula.The melting rate and inflation rates were 34.1% and 112%.
出处
《青海大学学报（自然科学版）》
2011年第2期68-72,共5页
Journal of Qinghai University(Natural Science)
关键词
硬冰淇淋
工厂化
配方
hard ice cream
factory
formula
