摘要
以甜玉米为主要原料生产雪糕。通过正交试验对甜玉米雪糕配方及工艺进行研究,试验结果表明,甜玉米汁提取的最佳工艺条件为:甜玉米与水的比例1︰5,浸泡时间6 h,磨浆温度为95℃。产品最佳配方是:甜玉米汁40%,全脂奶粉5%,白砂糖12%,CMC-Na0.4%,单甘脂0.3%,玉米淀粉3%,产品具有天然玉米黄色,浓郁的玉米香味,组织细腻、口感润滑等特点。
Producing ice cream bar with sweet-corn as main material,study the prescription and technology by orthogonal experimental The experimental result show that the proportion of sweet-corn and water is 1︰5,soak time is 6 h,defibrination temperature is 95 ℃.The best prescription is that sweet corn juice is 40%,dried whole milk is 5%,cane sugar is 12%,CMC-Na is 0.4%,2,3-Dihydroxypropyl octadecanoate is 0.3%,amylum maydis is 3%.The product have natural maize,intense corn sweet-smelling,it＇s organization is exquisite,it＇s mouth-sensation is lubrication.
出处
《食品工业》
北大核心
2011年第7期1-3,共3页
The Food Industry
基金
吉林农业科技学院院长基金项目(编号:jlnk20080040)
关键词
甜玉米
雪糕
工艺
sweet-corn
ice cream bar
technology
