香蕉鲜果冰淇淋的研究  

Study on Fresh Fruit Ice Cream of Banana

作　　者：黄发新 龙咸卫 

机构地区：[1]华南热带作物学院

出　　处：《中国乳品工业》1998年第6期20-22,共3页China Dairy Industry

摘　　要：以鲜香蕉和奶品为主要原料，研制香蕉鲜果冰淇淋的新工艺，探讨了果肉不同用量对冰淇淋特性与质量的影响，设计了鲜果冰淇淋的配方，天然香蕉鲜果冰淇淋具有不同风味，不加任何合成色素和人工香精，为香蕉深加工开辟了新途径。A new processing of ice cream was described using milk and fresh banana as material. The character and quality of ice cream were influenced by addition of different fruits proportion. A new recipe was designed. Natural fruit ice cream of banana,had different flavour without adding synthetic colour and man-made essence. Thus new products were presented to market and a new way for utilizing banana was provided.

关 键 词：香蕉冰淇淋 风味 冰淇淋 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]