椰汁冰淇淋的生产工艺  

Development of Coconut Milk Ice Cream

作　　者：何金兰[1] 肖开恩[1] 张艳红[2] 

机构地区：[1]华南热带农业大学食品科学与工程系,海南儋州571737 [2]北京市农业机械试验鉴定推广站,北京100083

出　　处：《热带作物学报》2006年第2期99-102,共4页Chinese Journal of Tropical Crops

摘　　要：研究以椰子汁为辅料生产椰汁冰淇淋的生产工艺,探讨不同椰汁用量对冰淇淋品质的影响,开发出一种含有脂肪、蛋白质、维生素等营养成分的冰淇淋,并通过正交试验确立了生产椰汁冰淇淋的工艺参数。结果表明:以25%椰子果汁、10%奶油、10%白砂糖、12%全脂淡奶粉、0.3%稳定乳化剂为配方可生产出品质优良的产品。Coconut milk was used as auxiliary raw material to produce coconut milk ice cream. Effect of coconut milk at different rates on the quality of the ice cream was studied in order to develop a new kind of ice cream with fats, protein, vitamins and other nutritional elements. An orthogonal experiment was arranged to establish the technological parameters for producing the coconut milk ice cream. The coconut milk ice cream with high quality was produced with 25 % of coconut milk, 10 % of white granulated sugar, 10 % of cream, 12 %of light full-cream milk powder and 0.3 % of stable emulsifier as the formula.

关 键 词：椰子汁 冰淇淋 生产工艺 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]