黑甜玉米酸奶冰淇淋的研制

Preparation of Compound Yogurt Ice Cream Produced by Black Sweet Corn

对营养型黑甜玉米酸奶冰淇淋进行了配方设计研究,用黑甜玉米油代替脂肪,用黑甜玉米酸奶强化营养,研制出一种新型保健冰淇淋。并通过一系列正交试验确定冰淇淋复合稳定剂的最佳配比和黑甜玉米酸奶冰淇淋的最佳配方,即瓜胶:耐酸CMC-Na:黄原胶:单甘酯为=2:1:1:2,黑甜玉米发酵乳40%,复合乳化稳定剂0.5%,全脂乳粉为12%,黑甜玉米油2%,白砂糖15%。按此工艺生产的冰淇淋不仅具有紧密的外观,而且具有光滑细腻的组织结构和醇厚持久的风味,同时提高了冰淇淋的营养价值。

This paper studies the prescription of yogurt ice cream produced by black sweet corn with nutrition function. By using black sweet corn oil to substitute fat, fermented milk with black sweet corn to strengthen nutrition. A new type of ice cream was made to possess special efficiency. The optimal formulas of mixed emulsifiers stabilizers and yogurt ice cream produced by black sweet corn were obtained by orthogonal test. The optimal formulas were that： guar gum：sodium carboxymethylceiiulose： xanthan gum：glycerol monostearate=2：1：1：2, fermented milk with black sweet corn 40%, mixed emulsifiers stabilizers 0.5%, dried whole milk 12%, black sweet corn oil 2%, sugar 15%. The product was of compact and soft body, mellow and enduring flavour and fine and smooth tissue structure, and its nutrition value was also increased.