摘要
选择麦芽糊精及菊粉分别作为乳脂肪及白砂糖的替代物,采用单因素试验与正交试验结合的方法,以冰淇淋浆料粘度、软冰淇淋膨胀率、融化率及感官评分为检验指标,并通过验证实验最终确定了低糖低脂软冰淇淋浆料的最佳配方:脱脂乳粉添加量12%,白砂糖添加量6%,乳脂肪添加量8.8%,稳定剂添加量0.35%,乳化剂添加量0.4%,麦芽糊精添加量2.2%,菊粉添加量4%。
Maltodextrin （MD） and synanthrin were used as substitutes of milk fat and white sugar. With single factor and orthogonal experiments, the paper examines soft ice-cream by test indicators as viscosity, expansibility, melting rate and sensory evaluation. The formula of low-sugar and low-fat soft ice-cream slurry are thereby developed by confirmatory experiment with optimum content as follows： dried skim milk 12%, white sugar 6% , milk fat 8.8% , stabilizer 0.35% , emusifier 0.4% , MD 2.2% , synanthrin 4%.
出处
《美食研究》
北大核心
2016年第1期59-64,共6页
Journal of Researches on Dietetic Science and Culture
关键词
低糖
低脂
冰淇淋浆料
最佳配方
low sugar
low fat
ice-cream slurry, optimal formula
