摘要
研究了用血糯米替代部分奶粉制备冰淇淋的配方。以冰淇淋的感官性能、理化性能为指标,考核了血糯米及其它原辅料的种类和用量对血糯米冰淇淋性能的影响,得到了制备血糯米冰淇淋的最佳配方。所得产品组织状态均匀细腻,口感、风味具佳,膨胀率达到95%,且抗融性良好。
The formulation of red glutinous rice ice-cream was studied. The influence of the red glutinous rice content and other additives on the properties of red glutinous rice ice-cream was investigated. An optimal formulate to prepare red glutinous rice ice-cream was obtained. The product has favorable flavour, good Anti-melting ratio. The overrun achieve 95%.
出处
《食品工业》
北大核心
2007年第1期18-21,共4页
The Food Industry
关键词
血糯米
冰淇淋
感官性能
理化性能
red glutinous rice, ice-cream, sensory property, physical and chemical properties
