蓝莓酒冰激凌的加工工艺研究  

Technology of Ice Cream with Blueberry Wine

作　　者：赵月[1] 任丽莉[1] 崔海涛[1] 韩翠萍[1] 张昀博 冯智超[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《农产品加工（创新版）（中）》2014年第10期29-30,34,共3页Farm Products Processing

摘　　要：随着人们消费和饮食观念的改变,营养食品也越来越受到欢迎。研究以蓝莓酒为原料,制作蓝莓酒冰激凌的加工工艺。结果表明,蓝莓酒10%,蔗糖10%,奶粉10%,奶油4%,稳定剂0.4%,可以研制出色泽明快、风味独特、具有营养保健功能的蓝莓酒冰激凌。As people consumption ideas and dietary ideas change, healthy food is more and more popular. The technology of ice cream with blueberry wine is studied. The results show that taking 10% blueberry wine, 10% sugar, 10% milk powder, 4% cream and 0.4% stabilizer as the formula, a health product with delicious taste and good-looking appearance can be obtained.

关 键 词：蓝莓酒 冰激凌 加工工艺 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]