香蕉番茄冰淇淋的研制  

Development of Banana-Tomato Ice Cream

作　　者：郭利芳[1] 赵勇[1] 马玲[2] 冉娜[1] 王宇鸿[1] Guo Lifang;Zhao Yong;Ma Ling;Ran Na;Wang Yuhong(Tropical Agriculture Technical School,Hainan College of Vocation and Technique,Haikou 570216,China;College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China)

机构地区：[1]海南职业技术学院热带农业技术学院,海南海口570216 [2]山西农业大学食品科学与工程学院,山西晋中030801

出　　处：《现代食品》2018年第10期163-166,共4页Modern Food

摘　　要：研究香蕉番茄冰淇淋的配方以及生产工艺对冰淇淋的影响。通过单因素试验和正交试验,确定鸡蛋添加量、白砂糖添加量、番茄汁添加量、香蕉浆液添加量对冰淇淋品质的影响。结果表明,1 000 g鲜奶中加入20%鸡蛋、16%白砂糖、10%番茄汁和9%香蕉浆液,制成具有乳香味、香甜,口感润滑、细腻,入口即化,且无冰屑之粗糙感的优质香蕉番茄冰淇淋。The formula of banana tomato ice cream and the effect of production technology on ice cream were studied.Determined by single factor test and orthogonal test,the egg,sugar content,tomato juice,banana add addition quantity influence on the quality of ice cream,the results show that 1 000 g fresh milk add eggs 20%,white soft sugar 16%,10%tomato juice,banana slurry 9%,made with incense,sweet,taste and smooth,delicate,melt in your mouth,and no ice rough feeling of high quality banana tomato ice cream.

关 键 词：冰淇淋 膨胀率 香蕉 番茄 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]