摘要
研制了一种钙和锌营养强化冰淇淋。研究了钙的添加对冰淇淋风味和质构的影响,以及锌的添加对冰淇淋口感的影响。通过测定冰淇淋的膨胀率和抗融性,并进行了感官评定,最终确定了强化冰淇淋中钙和锌最适添加量(每千克冰淇淋浆料中)分别为:300 mg/kg和100 mg/kg。
The technology of preparing calcium and Zincum enriched ice cream was developed in this study. The influence of calcium addition on ice cream flavor and texture, and the effect of Zincum addition on ice cream mouth feel were tested. Based on the overall test results, anti- melting index, and sensory evaluation, the optimum amount of calcium and zncum addition dosages were 300 mg and 10 mg per 100g ice cream mix for calcium and zincum respectively.
出处
《冷饮与速冻食品工业》
2006年第1期15-17,共3页
Beverage & Fast Frozen Food Industry
关键词
冰淇淋
营养强化
锌
钙
ice cream
enriched
Zincum
Calcium
