桃胶在冰淇淋加工中的应用及研究  

Application and Research of Peach Gum in Ice Cream

作　　者：周文川 张松[1] 陈泓宇 Zhou Wenchuan;Zhang　Song;Chen Hongyu(Sichuan Tourism University,Chengdu　610100,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《现代食品》2018年第4期141-144,共4页Modern Food

摘　　要：本文结合传统工艺和现代食品加工技术,根据消费者对冰淇淋的实际需求,研究了桃胶在冰淇淋中的应用以及桃胶冰淇淋的加工工艺,并利用正交试验对产品的加工工艺进行了优化,并确定了最终的工艺条件为糖45 g、鸡蛋1个、牛奶240 mL、桃胶20 g、淡奶油160 g。在此条件下,制成的桃胶冰淇淋风味独特,营养丰富,香气浓郁。This paper combined with traditional technology and modern food processing technology,based on the actual demand of ice cream,the application of peach gum in ice cream and the processing technology of peach ice cream were studied,and the processing technology of the product was optimized by orthogonal test,and the final technological conditions were determined as follows:sugar 45 g,1 egg,milk 240 mL,peach gum 20 g,light cream 160 g.Under these conditions,the Peach ice cream is unique in flavor,rich in nutrients and rich in aroma.

关 键 词：桃胶 冰淇淋 标准工艺 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]