蓝莓冰淇淋的工艺研究

Technology of Blueberry Ice Cream

对具有营养保健功能的蓝莓冰淇淋的工艺及品质控制进行了初步探讨。结果表明,以蓝莓为原料,用质量分数分别为12%的白砂糖、9%的全脂奶粉、10%的奶油、5%的蓝莓汁、3%的糊精、0.6%的乳化稳定剂、0.01%柠檬酸、60%的饮用水,在2～4℃,老化24 h,可制得品质风味优良的蓝莓冰淇淋。

This paper preliminary carries out discussing on process and quality controlling of nutrition and health functions of blueberry ice cream. The results show that the raw materials for blueberry, with 12 percent of white sugar, 9 penert of the whole milk, 10 percent of the butter, 5 penert of the blueberry fruit jam, 3 penert of dextrin, 0.6 percent of the emulsion stabilizer, 0.01 percent of lemon Acid, 60 percent of drinking water, the aging temperature 2-4℃, the time 24 h, the excellent quality of blueberry ice cream flavor can be obtained.