黑元素酸奶冰淇淋配方优化

Optimization of Processing Technology and Formulation of Black Yoghurt Ice-cream

以紫山药、黑豆和酸奶等为主要原料,进行黑元素酸奶冰淇淋的研制。通过单因素和正交试验对产品的配方进行了优化。试验结果表明,产品的最佳配方为酸奶50%、紫山药浆3%、黑豆汁25%、白砂糖14%、棕榈仁油4%和复配型乳化稳定剂0.3%。制成的酸奶冰淇淋呈浅黑紫色,口感软滑,堆起性好,兼有酸奶和豆乳特有的风味,是一种营养价值较高的冰淇淋产品。

Black elements yogurt ice-cream was developed using purple yam, beans and yogurt, etc. The product formulations were optimized by single factor and orthogonal test. The results showed that the best formula for product was： 50% yogurt, 3% purple yam paste, 25% black bean juice, 14% sugar, 4% palm kernel oil, and 0.3% complex emulsion stabilizer. The yogurt ice-cream made from pale dark purple, creamy taste, piled up well, exhibited unique flavor of yogurt and soy milk, and it was high nutritional value of a kind of new ice-cream product.