摘要
选取新鲜薏米和玉米为原料,以人造奶油代替部分乳脂,依据黏度、膨胀率和感官质量等作为评价指标,通过正交试验获得复合稳定剂的最佳配比为:即瓜尔豆胶:海藻酸钠:卡拉胶:单甘脂:蔗糖酯=6∶3.6∶4∶16∶1,乳化稳定剂添加量为0.4%。双米保健冰淇淋的最佳配方为:脱脂乳粉10%、薏米乳18%、玉米汁17%、人造奶油4.0%,产品质量最好。
Fresh coix seed and corn were chosen as the raw materials to product low-fat ice cream, while part milk fat was replaced by artificial butter. At the same time, viscosity, expansion and the sensory quality rate as evaluation targets, the best formula of the healthy low-fat ice cream was obtained by the orthogonal experiment method. The best ratio of composite stabilizer was guar gum： sodium alginate ： carrageenan： monoglyceride： sucrose ester =6：3.6：4： 16： 1, composite stabilize 0. 4%. The test quality formula was skim milk powder 10% , coix seed milk 18% , corn juice 17% , and artificial butter 4%.
出处
《中国食物与营养》
2015年第5期58-61,共4页
Food and Nutrition in China
关键词
薏米
玉米
低脂保健冰淇淋
生产工艺
coix seed
corn
low-fat healthy ice cream
production process
