摘要
通过对棕榈油中间分提物(PMF)理化性质分析,表明棕榈油中间分提物理化性质能满足生产冰淇淋要求,并用此特定油脂进行冰淇淋配方研究,确定PMF油基冰淇淋最佳配方:PMF添加量为6%、脱脂乳粉添加量为8%、糖添加量为13%、乳化剂添加量为0.5%、稳定剂添加量为0.2%。
In this paper, the chemical and physical properties of palm mid fractionation （ PMF ） were analyzed. The results showed that the physic-chemical characteristics of palm mid fractionation （ PMF ） could meet the demand of ice cream manufacture. Formulations of ice cream based on palm mid fractionation （ PMF ） were designed and evaluated, and then the optimum formulation was determined. That is, the amount of PMF is 6%, the amount of skim milk powder is 8%, the amount of sugar is 13%, the amount of emulsifier is 0.5%, and the stabilizer is 0.2%.
出处
《粮食与油脂》
北大核心
2012年第2期20-22,共3页
Cereals & Oils
基金
郑州市科技发展计划项目(20110303)
