黑木耳冰淇淋生产工艺优化及其品质评价  

Production Process Optimization and Quality Evaluation of Black Fungus Ice Cream

作　　者：高秀兰[1] 刘静[1] 

机构地区：[1]内蒙古商贸职业学院食品工程系,内蒙古呼和浩特010070

出　　处：《食品研究与开发》2017年第23期130-133,181,共5页Food Research and Development

摘　　要：主要研究黑木耳冰淇淋的生产工艺及品质评价,探讨黑木耳浆、全脂奶粉、CMC-Na、明胶添加量对冰淇淋品质的影响,采用单因素试验和正交试验筛选产品最佳工艺配方。结果表明:当黑木耳浆添加量为7%、全脂奶粉添加量为7%、羧甲基纤维素钠(CMC-Na)添加量为0.2%、明胶添加量为0.4%时,制得的黑木耳冰淇淋口感润滑细腻,风味独特,组织状态良好。This experiment mainly study the black fungus production formula and production process of ice cream and discuss the effects of black fungus,whole milk powder,CMC-Na,gelatin content addition on the quality of ice cream. The best formula determined by orthogonal experiments. The result as follows:black fungus addition was 7 %,milk powder addition 7 %,sodium carboxymethyl cellulose(CMC-Na)0.2 %,gelatin 0.4 %,in the condition of black fungus ice cream tasted exquisite lubrication,and it had particular flavor and good texture.

关 键 词：黑木耳 冰淇淋 工艺 理化指标 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]