仙人掌保健冰淇淋的研究

Preparation of Cactus Ice-cream

研究采用仙人掌原汁、海带、赤藓糖醇生产低热保健冰淇淋的工艺过程,确定最佳用量为仙人掌原汁8%～10%、海带粉0.2%和赤藓糖醇6%。该产品不仅营养价值高,风味独特,而且还具有一定的保健作用,既符合营养要求又健康美味。采用实验法确定仙人掌榨汁的最佳方法,采用感官评定法确定仙人掌的用量。

This paper reports the process of making low-heat kelp ice-cream. The result show that combining ice-cream with 8 %～10 % cactus raw material 0.2 % keip powdera,6 % erythritol. The product has not only high nutritive value and special flavor,but also health function.