摘要
研究以全脂乳粉、奶油、白砂糖为主要原料,配以香瓜汁提高其风味和营养价值,在基础配方一定的基础上,通过单因次试验和正交试验分别确定各种辅助原料的添加量,获得物料的最佳配比。从而制成组织细腻滑润、营养丰富、兼具香瓜香和奶香的新型冰淇淋。
New ice cream with fine lubricants organization, nutrient-rich, full of muskmelon and milk fragrance was created from Full-cream milk powder, butter, white sugar and muskmelon juice. Based on the certain technology before, the optimal techonology was studied through single factor test and orthogonal test.
出处
《四川食品与发酵》
2007年第4期47-49,共3页
Sichuan Food and Fermentation
关键词
香瓜
冰淇淋
研制
muskmelon
ice cream
development
