南瓜低脂冰淇淋的生产工艺研究  

Preparation on the low-fat ice cream of pumpkin

作　　者：马川兰[1] 崔惠玲[1] 

机构地区：[1]漯河职业技术学院食品工程系,漯河462002

出　　处：《食品科技》2012年第7期116-118,共3页Food Science and Technology

基　　金：漯河市2011年度科技发展计划资金资助项目(2011-206-03)

摘　　要：选取新鲜成熟南瓜为原料,以人造奶油代替部分乳脂,依据感官质量及膨胀率作为评价指标,通过正交实验获得南瓜保健冰淇淋的最佳配方为:全脂乳粉12%,南瓜浆20%,CMC0.15%,黄原胶0.10%,人造奶油3.5%,白砂糖13%。Fresh mellow pumpkin was chosen as the raw material of producing low-fat ice cream, while part milk fat was replaced by artificial butter. At the same time, with the sensory quality and expansion rate as evaluation targets, the best formula of the healthy low- fat ice cream was obtained by the orthogonal experiment method： which was the whole milk powder 12%, the pumpkin pulp 20%, CMC 0.15%, xanthan gum 0.10%, artificial butter 3.5%, the white sugar 13%.

关 键 词：南瓜 低脂 冰淇淋 配方设计 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]