摘要
选取新鲜莲雾、圣女果为原料,研制具有营养保健功能的莲雾圣女果低脂冰激凌。以感官评分、膨胀率和抗融性为评价指标,通过单因素实验和正交试验得出莲雾圣女果低脂冰激凌的最佳配方为:莲雾圣女果复合果浆(莲雾果浆∶圣女果果浆=3∶1/m∶m)20%、甜菊糖0.10%、人造奶油6%、复合乳化稳定剂(卡拉胶∶魔芋胶∶CMC-Na=2∶1∶3/m∶m∶m)4%、淀粉5%、乳粉8%。
With fresh wax apple and cherry tomato as the raw material,the low-fat ice cream with nutritional and healthy functions was developed in this paper. With sensory scoring,rate of expansion and molten-resistant properties as evaluating indicators,the optimum processing conditions of low-fat ice cream of wax apple and cherry tomato was developed through a single factor experiment and an orthogonal experiment: 20% compound fruit pulp( fruit pulp of wax apple ∶ fruit pulp of cherry tomato = 3 ∶ 1),0. 10% stevioside,6% artificial butter,4. 0% mixed emulsifying stabilizer( carrageenan ∶ konjac gum ∶ CMC-Na = 2 ∶ 1 ∶ 3),5% starches,8% milk powder.
出处
《江苏调味副食品》
2015年第3期19-22 26,26,共5页
Jiangsu Condiment and Subsidiary Food
关键词
莲雾
圣女果
低脂
冰激凌
配方设计
wax apple
cherry tomato
low-fat
ice cream
formula design
