芒果鲜果冰淇淋加工研制  

Study on manufacture of ice-cream of Mangitera indica L.

作　　者：赵政[1] 李旭[1] 谢秉锵 李仕坚 

机构地区：[1]广西农业职业技术学院动物科学系,广西南宁530007 [2]广西皇氏甲天下乳业股份公司,广西南宁530007

出　　处：《食品工业科技》2009年第2期208-210,共3页Science and Technology of Food Industry

基　　金：国家十一五“奶业发展重大关键技术研究与示范”重点项目子项目之四水牛乳制品开发(2006BAD04A18)

摘　　要：以鲜芒果和水牛乳为主要原料,研制一种复合风味的芒果冰淇淋。从产品感官质量入手,采用正交实验法确定合理的配方和生产工艺,并对产品质量进行了评价。结果表明,芒果冰淇淋的最佳工艺参数为水牛乳28%、芒果浆18%、稀奶油6%、全脂无糖奶粉5%、鸡蛋3%、砂糖15%、复合稳定剂0.5%,产品具有较好的感官品质,稳定性好和营养保健等特点。Using Mangitera indica Land buffalo milk as main materials,a kind of mango ice-cream with compound flavor was produced.Aimed at stabilization and sensory quality of the product,the reasonable formuia of material and the suitable technical conditions were determined by orthogonal test,and the quality of product is evaluated. The results showed that：when adding buffalo milk 28% ,mango 18% ,cream 6% ,full-grease milk powder 5% ,egg 3% ,sugar 15% ,stabilizers 0.5% ,the product had a lot of features such as good sensory quality and nutrition and special flavor.

关 键 词：芒果 水牛乳 冰淇淋 工艺 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]