摘要
利用丝瓜汁、全脂奶粉为主要原料进行营养保健冰淇淋的研制。结果表明:当丝瓜汁、全脂奶粉、人造奶油、白砂糖的添加量分别为10%、6.5%、5.5%、17%时冰淇淋质量最佳。
Towel gourd juice and whole milk powder were used as main material in the process of ice cream. Results showed that the best quality were obtained when the towel gourd juice,whole milk powder,imitation butter, cane sugar addition amounts were 10 %,6.5 %,5.5 %,17 % respectively.
出处
《食品研究与开发》
CAS
北大核心
2008年第10期64-66,共3页
Food Research and Development
关键词
丝瓜
营养
保健
冰淇淋
towel gourd
nutrition
health
ice cream
