核桃冰淇淋的研制  

Study on the Process for Manufacture of Icecream Containing Walnut

作　　者：刘福林[1] 翟胜江[1] 杨文侠 

机构地区：[1]石河子大学工学院

出　　处：《中国乳品工业》1999年第3期19-21,共3页China Dairy Industry

摘　　要：利用通常的操作方法，加入１０％核桃乳固形物，生产核桃冰淇淋。其最佳配料为：核桃乳固形物１０％，蔗糖６％，淀粉糖浆６％，人造奶油８％，明胶０．４％，海藻酸钠０．１５％，单甘酯０．１％；组织状态同市售一般产品，但具有特殊香味。Ice cream containing walnut was produced using conventional procedure modified by addition of 10% walnut milk solids.Its formula was optimized as 10% walnut milk solids,6%sucrose,6%corn syrup,8% margarine,0.4%gelatin,0.15% sodium alginate,0.1%glycerol monostearate and water to 100%. The product had the textare of ordinary ice cream, but had a walnut-like flavour.

关 键 词：核桃冰淇淋 配方 冰淇淋 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]