椰汁冰淇淋的生产工艺

Development of Coconut Milk Ice Cream

研究以椰子汁为辅料生产椰汁冰淇淋的生产工艺,探讨不同椰汁用量对冰淇淋品质的影响,开发出一种含有脂肪、蛋白质、维生素等营养成分的冰淇淋,并通过正交试验确立了生产椰汁冰淇淋的工艺参数。结果表明:以25%椰子果汁、10%奶油、10%白砂糖、12%全脂淡奶粉、0.3%稳定乳化剂为配方可生产出品质优良的产品。

Coconut milk was used as auxiliary raw material to produce coconut milk ice cream. Effect of coconut milk at different rates on the quality of the ice cream was studied in order to develop a new kind of ice cream with fats, protein, vitamins and other nutritional elements. An orthogonal experiment was arranged to establish the technological parameters for producing the coconut milk ice cream. The coconut milk ice cream with high quality was produced with 25 % of coconut milk, 10 % of white granulated sugar, 10 % of cream, 12 %of light full-cream milk powder and 0.3 % of stable emulsifier as the formula.