山莓冰淇淋的研制  

The study on the rubus corchorifolius ice-cream

作　　者：陈成[1] 汪洪涛[1] 

机构地区：[1]江苏经贸职业技术学院,南京210007

出　　处：《食品工程》2009年第4期27-29,共3页Food Engineering

摘　　要：利用新鲜山莓为原料,添加甜叶菊甙作为甜味剂进行保健冰淇淋的研制。结果表明,当山莓汁甜叶菊甙、脱脂奶粉、乳化稳定剂、人造奶油添加量分别为:20g/100g、0.5g/100g、10g/100g、0.8g/100g、4g/100g时,冰淇淋的膨胀率和感官指标达到最佳。By using fresh rubus corchorifolius as the raw material, the rebus eorehorifolius ice-cream was developed. The results showed that the rubus corchorifolius, stevioside, dried skimmed milk and stabilizer for milk were added at 20 g/100g, 5 g/100g, 10 g/100g, 0.8 g/100g respectively, and the expansivity and sensory index had reached to the highest.

关 键 词：山莓 保健冰淇淋 甜叶菊甙 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程] TS264.4[轻工技术与工程—食品科学与工程]