一种新型酸豆乳冰激淋的研制  

Development of A New Kind of Sour Soy Milk Ice Cream

作　　者：潘珍懿 刘闯 董生忠[1] 涂向辉[1] 朱晶[1] PAN Zhenyi;LIU Chuang;DONG Shengzhong;TU Xianghui;ZHU Jing(Shenyang Normal University,110034 Shenyang,China;Central Grain Storage Liaoyang Direct Repository,111018 Shenyang,China)

机构地区：[1]沈阳师范大学,沈阳110034 [2]中储粮辽阳直属库,辽宁辽阳111018

出　　处：《粮食加工》2023年第5期58-60,共3页Grain Processing

基　　金：中国高等教育学会2022实验室管理重大专项课题项目阶段性成果(22SY0103);沈阳师范大学2022年大学生创新创业训练计划(校级)项目阶段性成果(202221011)。

摘　　要：以大豆和牛乳为原料,采用单因素-正交实验对新型酸豆乳冰激淋的配方进行了研究。最终确定新型酸豆乳冰激淋的配方为:牛乳与豆浆比例为7∶3,赤藓糖醇4%,普鲁兰多糖1.5%,葡萄糖1%,适量消泡剂。以此配方制作出来的酸豆乳冰激淋感官评分高,营养丰富,产品符合相关食品标准。In this paper,the formula of a new type of acid bean milk ice cream was studied by single factor-orthogonal test with soybean and milk as raw materials.Finally,the formula of the new acid bean milk ice cream was determined as follows:the ratio of milk to bean milk was 7:3,erythritol 4%,pullulan 1.5%,and glucose 1%,appropriate amount of defoamer.The sour soybean milk ice cream made by this formula has high sensory score and rich nutrition,and the product meets the relevant food standards.

关 键 词：酸豆乳 冰激淋 普鲁兰多糖 赤藓糖醇 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]