摘要
以鲜香蕉和牛奶为主要原料 ,探讨了制作香蕉果浆冰淇淋的新工艺 ,分析了不同果浆和添加剂用量对冰淇淋质量的影响。试验结果表明 :当果肉含量为 2 0 g/ 1 0 0 g ,添加剂用量为 0 .3g/ 1 0 0 g时 。
The processing technique of banana pulp ice cream which was mainly made of fresh banana and milk powder was introduced. Besides, it probed the effects of the amount of banana pulp and the additives on the specific properties and quality of the banana pulp ice cream . The results showed that products,whose banana pulp content was 200 g/kg and additive content 3 g/kg,had good flavor and texture.
出处
《湖北农学院学报》
2001年第4期335-337,共3页
Journal of Hubei Agricultural College
关键词
冰淇淋
香蕉果浆
制作工艺
ice cream
banana pulp
processing technique
