黑豆山芋冰淇淋  

作　　者：于兰[1] 丘华[1] 

机构地区：[1]广西大学食品科学系,广西南宁530004

出　　处：《冷饮与速冻食品工业》2000年第4期25-27,共3页Beverage & Fast Frozen Food Industry

摘　　要：对黑豆制豆乳工艺和黑豆种皮提取黑色素工艺进行了研究 ,采用高温液化型淀粉酶酶解山药浆液筛选出最优方案 ;同时将其应用于冰淇淋生产中 ,进一步设计出三者结合的冰淇淋生产工艺和方法 ,研制出适合市场需求和满足消费者口味的黑豆山药冰淇淋。According to discussion on the process of making black-soymilk and abstracting black-colorant from black skin of soybean,and the hydrolyses degree of Chinese yam while using amylase. Therefore,it makes up the best process, Which can be used in the product of ice cream. The best process of ice cream is designed through the mixture of three factors. Thus,ice cream that meets the need of mark and consumers is designed and produced.

关 键 词：黑豆 冰淇淋 山药 淀粉酶 黑色素 生产工艺 配方 产品品质 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]