糯米低脂冰淇淋工艺配方优化研究  

Study on Optimization of Process and Formula of Low Fat Ice Cream

作　　者：刘晓玲 何承云[1] 孙俊良[1] 梁新红[1] LIU Xiaoling;HE Chengyun;SUN Junliang;LIANG Xinhong(School of Food Science,Henan Institute of Science and Technology,Xinxiang 45300)

机构地区：[1]河南科技学院食品学院,新乡453003

出　　处：《食品工业》2018年第11期4-7,共4页The Food Industry

基　　金：河南省科技计划项目(182102310708);河南省高等学校重点科研项目(16A550013)

摘　　要：利用水磨糯米淀粉配以椰子油等其他辅料,研制具有特殊营养价值且健康美味的低脂冰淇淋,以抗融性、膨胀率和感官评定为考察指标,通过单因素试验及正交试验分析,得出最优糯米低脂冰淇淋配方为:脱脂奶粉8%、白砂糖12%、黄油0.8%、水磨糯米淀粉7%、椰子油6%、复合稳定剂0.6%。依据配方生产的糯米低脂冰淇淋糯香和椰香特色十足,口感清爽细腻,而且具有低糖、低脂、营养的优势。The use of glutinous rice starch with coconut oil and other accessories, a special nutritional value of healthy and delicious low-fat ice cream was developed. With thaw resistance, expansion rate and sensory evaluation indexes, through single factor experiment and orthogonal experiment analysis, the optimum formula of glutinous rice low-fat ice cream was that skim milk powder 8%, white sugar 12%, butter 0.8%, glutinous rice starch 7%, coconut oil 6%, a composite stabilizer 0.6%. On the basis of such formula, glutinous rice low-fat ice cream was produced with glutinous rice and coconut taste, refreshing and delicate texture, had advantages of low sugar, low-fat and nutritional.

关 键 词：糯米淀粉 椰子油 低脂 冰淇淋 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]