摘要
以灵芝粉为辅料生产的灵芝冰淇淋是一种新型保健冷冻饮品。通过正交试验对冰淇淋的配料进行了优化,获得色泽均匀、风味独特、组织细腻和膨胀率好的产品。试验结果表明,以灵芝粉2%,奶油8%,全脂淡奶粉10%,白砂糖15%,乳化稳定剂0.4%为配方可生产出品质优良的灵芝冰淇淋。
Using Ganoderma powder as the auxiliary raw material, the best processing conditions for a new kind of care ice cream are developed. Through orthogonal experiment and sensory evaluation, the best formula is determined as follows： 2% of Ganode rma powder, 8% of cream, 10% of whole light milk powder, 15% of white granulated sugar and 0.4% of stable emulsifier. The ice cream produced under the optimized conditions has a very special and exquisite taste with good expanding rate, unique flavors and care functions.
出处
《农产品加工（下）》
2012年第12期72-74,共3页
Farm Products Processing
关键词
灵芝
冰淇淋
生产工艺
配方
Lucid Ganoderma
ice crearm
productive technology
formula
