无蔗糖型芦荟大豆低脂冰淇淋的研制  

Development of sugar-free low-fat aloe and soybean ice cream

作　　者：蔡华珍[1] 刘纯利[1] 徐雪红[1] 

机构地区：[1]安徽科技学院,安徽凤阳233100

出　　处：《饮料工业》2005年第5期29-32,39,共5页Beverage Industry

基　　金：安徽省教委资助项目(2002kj075)内容之一

摘　　要：以芦荟、大豆为原料,用脱脂乳粉、麦芽糊精替代奶油,用安赛蜜、山梨醇替代蔗糖,根据感官、膨胀率、融化率等指标,通过正交实验获得了芦荟大豆冰淇淋的最佳配方和工艺条件,研制出风味独特、品质优良的无蔗糖型芦荟大豆低脂冰淇淋。A sugar-free low-fat ice cream with special flavour and of high quality was made from aloe and soybean as the major materials. Defatted milk powder/malto-dextrin and acesulfame potassium/sorbitol were used instead of butter and sugar, respectively. The optimum formula and technological conditions were determined in connection with the indexes of sensory evaluation, expansion and melting rates, through orthogonal tests.

关 键 词：芦荟 大豆 无蔗糖 低脂冰淇淋 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]