| 山药保健冰淇淋的研制 |
| |
| 引用本文： | 田辉,马力,任艳丽.山药保健冰淇淋的研制[J].现代食品科技,2006,22(4):187-189. |
| |
| 作者姓名： | 田辉 马力 任艳丽 |
| |
| 作者单位： | 西华大学生物工程学院,四川,成都,610039 |
| |
| 摘 要： | 本文以山药为原料制取山药浆,配以其它辅料研制成具有保健功能的冰淇淋.通过正交试验,确定出山药保健冰淇淋的最佳配方,最佳配方为:添加30%山药浆、12%蔗糖、10%奶油、14%奶粉.试验还确定出添加0.25%的抗坏血酸可对山药保健冰淇淋有较为理想的护色效果.
|
| 关 键 词： | 山药 保健 冰淇淋 加工工艺 |
| 文章编号： | 1007-2764(2006)04-0187-064 |
| 修稿时间： | 2006年6月25日 |
The Producing of Yam Healthy Ice Cream |
| |
| Tian Hui,Ma Li,Ren Yan-li.The Producing of Yam Healthy Ice Cream[J].Modern Food Science & Technology,2006,22(4):187-189. |
| |
| Authors: | Tian Hui Ma Li Ren Yan-li |
| |
| Abstract: | The paper introduces the process of healthy ice cream by using yam thick liquid and the other materials. The optimal formula of yam healthy ice cream is obtained through orthogonal test. The optimal processing conditions were as follows: 30% yam thick liquid,12% sugar,10% cream and 14% milk powder. And adding 0.25% Vc as browning inhibitors can protect the color of the final product. |
| |
| Keywords: | Yam Healthy Ice cream Processing technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
