藜蒿保健冰淇淋的研制  

Preparation of Artemisia Selengensis Healthy Ice Cream

作　　者：张晓玲[1] 黄白红[1] 

机构地区：[1]常德职业技术学院生物系,湖南常德415000

出　　处：《岳阳职业技术学院学报》2009年第2期95-97,104,共4页Journal of Yueyang Vocational and Technical College

基　　金：湖南省教育厅科技项目"藜蒿及藜蒿分泌腔结构的研究"(06D017)

摘　　要：利用藜蒿为原料,添加低热赤藓糖醇作为甜味剂进行保健冰淇淋的研制。结果表明,当藜蒿原汁、奶粉、人造奶油、鸡蛋、白砂糖、赤藓糖醇、乳化稳定剂、香兰素添加量分别为:10%、9.0%、4.0%、5.0%、5.0%、5.0%、0.5%、0.1%时,冰淇淋的膨胀率和感官指标达到最佳。Use Artemisia selengensis as raw material added with low-calorie erythritol as sweetener to prepare healthy ice cream. The result indicates that when these ingredients of Artemisia selengensis juice, powdered milk, margarine, egg, white sugar, erythritol, the emulsified stabilizers, vanillin recruitment respectively covers 10%,9%,4.0%,5%,5%,5%,0.1%,the expansion rate and the sensory index of ice cream will achieve best.

关 键 词：藜蒿 赤藓糖醇 保健 乳化稳定剂 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]