紫淮山低脂冰淇淋的生产工艺研究  

Preparation on the Low-fat Ice Cream of Purple Yam

作　　者：李冬梅[1] 

机构地区：[1]广东农工商职业技术学院热作系,广州510503

出　　处：《食品工业》2015年第8期74-77,共4页The Food Industry

摘　　要：利用新鲜紫淮山配以其它辅料,研制具有特殊营养功能的低脂冰淇淋。以感官评价、膨胀率和抗融性为考察指标,采用单因素试验和正交试验得出紫淮山冰淇淋的最佳配方为:紫淮山浆20%,全脂乳粉10%,明胶0.4%,人造奶油4%。按照此配方生产的冰淇淋色泽淡紫,口感柔滑细腻,组织状态均匀一致,具有理想的膨胀率和适当的抗融性。Low-fat ice cream with special：nutrients function was＇developed using fresh purple yam and other accessories. With sensory evaluation score, overrun and melting resistance used as evaluation targets, the optimum formulation of low-fat purple yam ice cream was confirmed through single-factor experiments and orthogonal test. The results showed that when adding purple yam pulp 20%, milk powder 10%, 0.4% gelatin, artificial butter 4%, the produced ice cream exhibited homogenous texture, purple color, smooth and fine taste, with desired expansion rate and proper melting resistance.

关 键 词：紫淮山 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]