马铃薯儿童冰淇淋生产工艺探讨

Development of Potato Ice Cream for Children

根据马铃薯中碳水化合物含量高、蛋白质优、维生素和矿物质含量丰富的特点,采用马铃薯为主要原料,以功能性卵磷脂、钙粉为强化剂,生产适合儿童生长和发育的低脂、高营养、多功能的儿童冰淇淋。

A new technological process of making potato ice cream was introduced. Potato was used as the main raw material and functional lecithin and calcium powder was used as strength agents, Based the characteristic of high carbohydrate content, excellent protein, abundant vitamin and mineral from potato, it was an ice cream product with low fat, high nutritive value and multifunction, which might be suitable for children.