黑米红枣复合雪糕研制  

Development of black rice and jujube compound ice cream

作　　者：胡树凯[1] HU Shu-kai(Shandong Business Institute,Yantai 264670,Shandong,China)

机构地区：[1]山东商务职业学院,山东烟台264000

出　　处：《粮食与油脂》2021年第1期43-46,共4页Cereals & Oils

摘　　要：以黑米红枣为原料,添加全脂奶粉、白砂糖、羧甲基纤维素钠(CMC-Na)、单甘酯、明胶、麦芽糊精,通过单因素和正交试验确定黑米红枣雪糕的最佳配方。结果表明:最佳配方为以总质量为基准,黑米红枣浆15%、白砂糖10%、全脂奶粉8%、麦芽糊精6%、明胶0.3%、CMC-Na0.3%、单甘酯0.2%。在此配方下,黑米红枣雪糕呈黑色,具有浓郁的黑米红枣香味,组织细腻,口感良好,而且具有一定的保健作用。Using black rice and jujube as raw material,adding whole milk powder,white sugar,sodium carboxymethyl cellulose (CMC-Na),monoglycerides,gelatin,maltodextrin,the optimal formula of black rice and jujube ice cream was determined through single-factor and orthogonal test. The results showed that the optimal formula was as follows: based on total mass,black rice and jujube pulp 15 %,white sugar 10 %,whole milk powder 8 %,maltodextrin 6 %,gelatin 0. 3 %,CMC-Na 0. 3 %,monoglyceride 0. 2 %. Under this formula,the black rice and jujbe ice cream is black,with strong aroma of black rice and jujube,fine texture,good taste,and a certain health effect.

关 键 词：黑米 红枣 雪糕 研制 

分 类 号：TS201.1[轻工技术与工程—食品科学]