低脂冰淇淋的研制

The Research of Low Fat Ice Cream

本实验通过正交试验设计法对低脂冰淇淋进行配方设计。以脱脂奶粉、蔗糖为主，添加适当的复合乳化稳定剂等辅料。通过感官评定，选出最佳配方：脱脂奶粉14．84％，蔗糖14％，复合乳化稳定剂0．52％，麦芽糊精1％，豆粉3％。本产品组织细腻、滑润，口感柔和、纯正。

In the experiment, means of orthogonal desing is used the study of The fill a prescription of Low fat ice cream. An optimum mack up prescription were selected out for macking skim milk poder and sugar main, added suitable mixture emulsification and stable egent, by sensory test:skim milk podwder 14.84% sugar 14.0%, mixturre emulsification stable egent 0.52%, maltodextrine 1.0%, beau powder 3.0%. The products organization fine and smooth, wellbubricated, a person's tast soft and pure.