雪梨-猕猴桃鲜果冰淇淋配方研究及产品开发  

Formulation Research and Product Development of Snow Pear-kiwifruit Ice Cream

作　　者：刘娟[1] LIU Juan(Ocean University of China,Qingdao 266100,China)

机构地区：[1]中国海洋大学,山东青岛266100

出　　处：《中国果菜》2018年第10期9-13,共5页China Fruit & Vegetable

摘　　要：将雪梨与猕猴桃按一定比例混合,研制出一种新型的鲜果冰淇淋。采用单因素与正交试验,研究影响雪梨-猕猴桃鲜果冰淇淋配方的主要因素及雪梨-猕猴桃鲜果冰淇淋的最佳配方。试验结果表明,影响雪梨-猕猴桃鲜果冰淇淋产品品质的三个主要因素由大到小依次为木糖醇添加量、香兰素添加量、鲜果浆添加量,最佳配方为木糖醇添加量12%,香兰素添加量0.004%,鲜果浆添加量35%,雪梨与猕猴桃配比为1:1,无糖脱脂奶粉添加量为22.5%,奶油添加量为4%。A new type of fresh fruit ice cream was developed by mixing pear and kiwifruit in a certain proportion. The single factor experiment and orthogonal experiment design were used to study on the influence of the main factors of fruit ice cream formula, and the best processing technology of fruit ice cream. The test results showed that the primary and secondary order of three factors which eft）eted the snow pear-kiwifruit ice cream quality were the additive amount of xylitol, vanillin, then the addition ratio of fresh fruit pulp. The best processing technology was that xylitol adding amount was 12%, vanillin content was 0.004%, and fresh fruit

关 键 词：雪梨 猕猴桃 鲜果冰淇淋 配方 

分 类 号：TS205[轻工技术与工程—食品科学]