低脂红薯冰淇淋的生产工艺研究

Study on processing technology of low-fat sweet potato ice cream

以脱脂奶粉、红薯浆液为主要原料,配以白砂糖,经过凝冻后,制成低脂功能性冰淇淋。该产品对改善便秘、调理肠道有积极作用;此外,它含有的类激素物质还有嫩化皮肤、延缓衰老的作用。通过正交实验和感官评价,得到低脂肪高纤维冰淇淋的最佳配方为:脱脂乳粉15%、红薯浆液45%、白砂糖10%。该产品的研制,不仅有利于提高红薯的附加值,而且对红薯的深加工有积极的指导意义。

Using nonfat dried milk, thick sweet potato liquid and granulated sugar as materials ,the healthy low-fat ice cream was made after process freezing,which could improve constipation and the belly. Through orthogonal experiment and sense evaluation,the best formula was defined： low fat dried milk 15% ,thick sweet potato liquid 45%, granulated sugar 10%. This product will not only benefit the sweet potato value increase, but also produce positive guide for deeply processing it.