玉米冰淇淋加工技术的研究  

Study on the Processing Technique of Corn Ice Cream

作　　者：王大为[1,2] 张彦荣[1,2] 张雁凌[1,2] 

机构地区：[1]吉林农业大学产业处 [2]吉林职业师范学院

出　　处：《吉林农业大学学报》1998年第2期89-92,共4页Journal of Jilin Agricultural University

摘　　要：以膨化玉米为原料生产冰淇淋，并对影响玉米冰淇淋质量的主要因素进行了研究。结果表明，将玉米膨化处理是技术关键，均质压力２５ＭＰａ、陈化时间１２ｈ为最佳处理方案。产品组织状态均匀，口感滑润细腻，清新爽口，具有独特的玉米香气。Produce ice cream using puffed corn as material,and study the factors about affecting corn ice cream quality.The result showed that corn was puffed is technical key,homogenization pressure is 25 MPa, ageing time is 12 h. Therefore, the optimum plan of the processing technique is obtained by synthesizing above data.The state of product texture is homogenous.It′s sense of taste is fine and smooth,cool and refreshing. It has special fragrance of corn.

关 键 词：玉米 冰淇淋 膨化 加工技术 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]