绿豆、绿茶冰淇淋的研制  

Ice Cream Preparation with Green Bean and Green Tea

作　　者：陈立阁[1] 林松毅[1] 

机构地区：[1]吉林工程技术师范学院,吉林长春130052

出　　处：《冷饮与速冻食品工业》2003年第2期6-8,共3页Beverage & Fast Frozen Food Industry

摘　　要：以绿豆、绿茶、鲜鸡蛋、无水奶油等为主要原料 ,利用L9(34)正交试验方法 ,得出绿豆、绿茶冰淇淋主要成分的最佳含量为乳脂肪质量分数 8% ,甜味剂质量分数 16 % ,总固形物质量分数 32 %。该产品风味独特、口感细腻、色泽均匀、质地坚实、营养丰富、清爽解暑 ,是值得开发的冰淇淋新品。The formulation and preparation techniques of ice cream with green bean and green tea were studied. The optimum content for lipids, total sugar, and total solids is 8%, 16%, and 32% respectively. The product tastes fresh and special, and feels exquisite. The solid texture, uniform colour and lustre, and its high nutrition valure made it a good product worth of production.

关 键 词：绿豆 绿茶 冰淇淋 研制 保健功效 配方设计 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]