人参冰淇淋生产工艺优化  

Optimization of Ginseng Ice Cream Production Process

作　　者：刘婷婷[1] 宋爽[1] 张英文[1] 王大为[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118

出　　处：《食品工业》2014年第2期50-53,共4页The Food Industry

摘　　要：利用人参粉配以其它辅料,研制成具有特殊营养功能的冰淇淋。以冰淇淋的感官评分为考察指标,通过单因素试验及正交试验确定人参冰淇淋的最佳配方。结果表明,当人参粉、奶粉、单甘脂、明胶的添加质量分数分别为0.2%,10%,0.3%,0.3%时,生产的冰淇淋组织状态均匀一致,口感柔滑细腻,色泽自然,具有理想的膨胀率和适当的抗融性。Ice cream with special-nutrients function was developed using ginseng powder and other accessories. With sensory evaluation score used as an indicator, the optimum formulation of ginseng ice cream was confirmed through single-factor experiments and orthogonal test. The results showed that when addition amounts of ginseng powder, milk powder, glycerol monostearate and gelatin were 0.2%, 10%, 0.3%, 0.3%, respectively, the produced ice cream exhibited homogenous texture, smooth and fine taste and natural color, with desired expansion rate and proper melting resistance.

关 键 词：人参冰淇淋 膨胀率 抗融性 感官评价 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]