椰汁冰淇淋生产工艺的研究  

Development of the coconut milk ice crearm

作　　者：何金兰[1] 刘四新[1] 肖开恩[2] 

机构地区：[1]海南大学食品学院,海口570228 [2]海南大学材料与化工学院,海口570228

出　　处：《食品科技》2010年第6期132-135,共4页Food Science and Technology

基　　金：国家科技支撑计划项目(2007BAD76B00);国家科技支撑计划课题(2007BAD76B01)子课题(2007BAD76B01-02)

摘　　要：主要研究以椰子汁为辅料生产椰汁冰淇淋的生产工艺,探讨不同椰汁用量对冰淇淋品质的影响,开发出一种含有脂肪、蛋白质、维生素等营养成分的冰淇淋,并通过正交试验确定了生产椰汁冰淇淋的工艺参数,结果表明:以25%椰子果汁、10%奶油、10%白砂糖、12%全脂淡奶粉、0.3%稳定乳化剂为配方可生产出品质优良的椰子汁冰淇淋产品。This thesis studies the production technology of coconut milk ice cream,in which the coconut milk is taken as the auxiliary raw material.The different effect of the quality of the ice cream due to the different addition level of coconut milk is studied in order to develop a new kind of ice cream with fats,protein,vitamin eg.Through the orthogonal experiment,the production craft parameters of producing the coconut milk ice cream are established.The result shows： with 25% of coconut milk,10% of white granulated sugar,10% of cream,12% of pale entire-fat milk powder and 0.3% of stable emulsifier as the formula,a product with excellent quality coconut milk ice crearm can be produced.

关 键 词：椰子汁 冰淇淋 工艺 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]