核桃乳冰淇淋配方及生产工艺的研究

Formula and Producing Technique of Walnut-milk Ice Cream

对核桃乳冰淇淋的配方及生产工艺进行了试验研究,确定了核桃乳冰淇淋的最佳配方为核桃仁3.0%,牛奶40%,白砂糖14%,淀粉2%,其他辅料适量。为冷饮食品生产厂提供了风味冷饮新品种的配方、生产工艺及基础技术资料。

The study on formula and producing technique of walnut-milk ice cream revealed the optimal processing formula parameters: 3.0% of walnut kernel, 40% of milk, 14% of sugar, 2% of starch and other supplementary raw materials of appropriate amount. The study provided the formula, producing technique, and basic technical data of new kinds of flavour beverage for beverage food factories.