荷叶冰淇淋的研制  

Developing lotus leaf ice cream

作　　者：梁敏山[1] 蒋其斌[1] 夏天兰[1] 岳斌[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《食品科技》2009年第2期73-75,共3页Food Science and Technology

摘　　要：以奶粉为主要原料,在冰淇淋中加入荷叶碱研制具有保健功能的荷叶冰淇淋。通过正交试验得到最优工艺条件为:稳定剂占冰淇淋总量的0.58%、荷叶碱占冰淇淋总量的8%,所得产品色泽较好,口感细腻,同时又具有荷叶的特殊风味。Lotus leaf ice cream which has health protection function, was made by using milk and lotus leaf alkaloid as main raw material. By the method of orthogonal test, the results revealed that the most component of the lotus leaf ice cream was decided： stabilizers account for 0.58%, and lotus leaf alkaloid was 8%, the product was coloury, taste exquisite, and had expecial flavor of lotus leaf.

关 键 词：荷叶 荷叶碱 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]