摘要
以玉米汁为主要原料生产雪糕,通过正交试验对影响产品品质的主要因素进行研究和分析,结果表明玉米汁用量为50%、明胶用量为0.6%、CMC用量为0.1%、单甘酯用量为0.3%时,产品口感细腻,组织均匀,风味良好。
Took corn juice as main material to produce ice-cream bar. Through orthogonal test to analyze main factors which effect product quality, the research results showed that the optimum formulation were corn juice 50%, gelatine 0.6%, sodium carboxymethyl cellulose 0.1%, and goycerol monostearate 0.3%. The product processed from this formulation had not only fine taste and flavor, but also consistent constitution.
出处
《食品科技》
CAS
北大核心
2006年第10期225-227,共3页
Food Science and Technology
关键词
玉米
雪糕
研制
corn
ice-cream bar
research and process
