摘要
以鲜奶、仙人掌为主要原料,通过单因素试验及正交实验优化仙人掌冰淇淋的工艺配方。结果表明:仙人掌冰淇淋的最佳配方为:乳粉4%、仙人掌汁9%、蔗糖12%、单甘酯0.35%、复合稳定剂0.3%(CMC-Na∶黄原胶=1∶1)。按此配方可制得色泽浅绿、形态完整、组织细腻、香气纯正协调的仙人掌冰淇淋。
Taking milk and cactus as the main raw materials,through single factor experiment and orthogonal experiment,the technological process and recipe of cactus ice cream were developed.The results showed that the best recipe was as following：4% milk powder,9% cactus juice,12% sugar,monoglycerides 0.35% and the composite stabilizer 0.3%（CMC-Na∶xanthenes gum=1∶1）.Cactus ice cream which was made according to such formula was in light green color and complete form with fine organization and pure coordination aroma.
出处
《北方园艺》
CAS
北大核心
2013年第16期152-154,共3页
Northern Horticulture
关键词
仙人掌汁
冰淇淋
复合稳定剂
膨胀率
cactus juice
ice cream
composite stabilizer
expansion rate
