摘要
主要探讨了在冰淇淋生产过程中，以玉米胚芽油部分代替奶油的可行性。通过对稳定剂的品种、玉米胚油的添加量及工艺条件的研究找出了最佳配方，按此工艺生产的冰淇淋不仅具有紧密的形体，而且具有光滑细腻的组织结构和醇厚持久的风味，同时提高了冰淇淋的营养价值。
The feasibility of the substitution of corn germ oil for cream in the icecream process was researched in the paper.As a result,the optimum formula of materials was chosen,the kinds of stabilizers,the additional quantity of corn germ oil and the technological conditions were determined in the experiment.The product was of compact and soft body,mellow and enduring flavour and fine and smooth tissue structure,and its nutrition value was also increased.
出处
《郑州粮食学院学报》
1998年第1期80-84,共5页
Journal of Zhengzhou Institute of Technology
