高纤维杏鲍菇冰淇淋的研制  

Development of High-fiber Pleurotus eryngii Ice Cream

作　　者：黄秀锦[1] 谭佩毅[1] HUANG Xiu-jin TAN Pei-yi(Jiangsu Food ＆ Pharmaceutical Science College, Huai＇an 223003, Chin)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《保鲜与加工》2017年第2期78-82,共5页Storage and Process

基　　金：淮安市科技计划项目(HAN2015030)

摘　　要：利用杏鲍菇、玉米膳食纤维配以其他辅料研制高纤维杏鲍菇冰淇淋。在单因素试验的基础上,通过正交试验优化高纤维杏鲍菇冰淇淋的配方。结果表明,高纤维杏鲍菇冰淇淋的最佳配方为:设定奶粉添加量7.0%,绵白糖添加量9.0%,玉米膳食纤维添加量1.5%的条件下,杏鲍菇浆添加量7.0%,单甘酯添加量0.2%,羧甲基纤维素钠(CMC-Na)添加量0.15%,明胶添加量0.15%。在此条件下,制得的高纤维杏鲍菇冰淇淋平均感官品质评分为93.62分,冰淇淋颜色均匀一致,有淡淡的奶香味,形体完整,组织细腻。High-fiber ice cream was developed using Pleurotus eryngii,corn dietary fiber and other accessories.The formula of high-fiber Pleurotus eryngii ice cream was optimized by single factor and orthogonal tests.The results showed that,the optimal formula of high-fiber Pleurotus eryngii ice cream were as follows： added milk powder amount 7.0%,soft white sugar amount 9.0%,corn dietary fiber amount 1.5%,Pleurotus eryngii pulp amount 7.0%,monoglyceride amount 0.2%,CMC-Na amount 0.15%,and gelatin amount 0.15%.Under these conditions,the mean sensory quality score of the ice cream was 93.62,and the ice cream exhibited uniform color,slight milk aroma,complete structure,smooth and fine texture.

关 键 词：高纤维 杏鲍菇 冰淇淋 配方 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]