摘要
通过对棕榈油中间分提物(PMF)、棕榈硬脂(ST)和奶油(MF)3种可食用油脂按照不同比例进行复配,找出了最适合用于冰淇淋的复配油脂,并用此复配油脂进行冰淇淋配方研究,确定了冰淇淋的最佳配方:复配油脂添加量为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%.
In this paper, we studied the optimum blended oils suitable for ice cream by blending palm oil fractionations (PMF), palm stearin (ST) and milk fat (MF) at different ratios, and studied the ice cream formula using the blended oil to determine the optimum ice cream formula. The results showed that the optimum formula was as follows: blended oil 6%, skimmed milk 8%, sugar 13%, emulsifier 0.5%.
出处
《河南工业大学学报(自然科学版)》
CAS
北大核心
2012年第4期17-20,共4页
Journal of Henan University of Technology:Natural Science Edition
基金
马来西亚大马棕榈油技术研发(上海)有限公司委托项目
郑州市科技发展计划项目(20110303)
关键词
复配油脂
冰淇淋
配方
blended oil
ice cream
formula