摘要
以奶粉为主要原料,在冰淇淋中加入荷叶碱研制具有保健功能的荷叶冰淇淋。通过正交试验得到最优工艺条件为:稳定剂占冰淇淋总量的0.58%、荷叶碱占冰淇淋总量的8%,所得产品色泽较好,口感细腻,同时又具有荷叶的特殊风味。
Lotus leaf ice cream which has health protection function, was made by using milk and lotus leaf alkaloid as main raw material. By the method of orthogonal test, the results revealed that the most component of the lotus leaf ice cream was decided： stabilizers account for 0.58%, and lotus leaf alkaloid was 8%, the product was coloury, taste exquisite, and had expecial flavor of lotus leaf.
出处
《食品科技》
CAS
北大核心
2009年第2期73-75,共3页
Food Science and Technology
关键词
荷叶
荷叶碱
冰淇淋
工艺
lotus leaf
lotus leaf alkaloid
ice cream
technics
