冬瓜“三低”保健冰淇淋的工艺研究  

Study on the technology of Benincasa hispida nutritional ice-cream

作　　者：张斌[1,2] 武杰[1] 许晖[1] 

机构地区：[1]蚌埠学院食品科学与工程系,安徽蚌埠233030 [2]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品工业科技》2009年第8期209-211,215,共4页Science and Technology of Food Industry

基　　金：安徽省教育厅自然科学研究项目(KJ2008B60ZC)

摘　　要：以常用食用胶为复配稳定剂,废弃冬瓜汁为原料制备出一种营养丰富、均衡、冬瓜风味独特的"三低"保健冰淇淋产品。研究了主要工艺流程,对复配稳定剂配方筛选以及影响产品品质的因素进行了分析探讨。该产品的研制,不仅有利于提高冬瓜的附加值,而且有效解决了废弃冬瓜汁的污染问题。Using the abandoned Benincasa hispida juice as raw material, a new style ice cream was prepared which had rich and balanced nutritious, unique flavor.The main processing technology was studied, an optimal formula of stabilizer blend was chose,the factors that affect product quality were also analyzed.The product will not only raise the added value of Benincasa hispida,but also give an effective solution to pollution problems caused by wasted Benincasa hispida juice.

关 键 词：冰淇淋 冬瓜汁 稳定剂 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]