摘要
以黑芝麻、黑豆、黑米为原料,全脂乳粉、蛋黄粉、白砂糖粉、植脂末等为辅料,研制出一款口味甜而不腻的黑色软冰淇淋产品。以冰淇淋的感官评分为考察指标,进行单因素和正交实验,得到产品最佳配方为:全脂乳粉添加量12%,黑色混合粉添加量4%(其中黑芝麻粉:黑豆粉:黑米粉=3:2:1.5),蛋黄粉添加量0.5%,白砂糖粉添加量15%,植脂末添加量9%(均为质量分数,下同)。
In this paper, a taste sweet and not greasy black soft ice cream was determined by using black sesame, black soya beans, black rice as raw material, whole milk powder, egg yolk powder, white sugar powder, plant fat powder as auxiliary materials, the product is obtained by the single factor and orthogonal experiments, usying ice cream sensory score as the indexes.the optimal formula was： 12% filll cream milk powder, 4% mixed with black powder （the black sesame powder： black soya bean powder： black rice =3：2：1.5）, 0.5% egg yolk powder, 15% white sugar powder, 9% creamer.
出处
《中国乳品工业》
CAS
CSCD
北大核心
2016年第6期61-64,共4页
China Dairy Industry
关键词
黑芝麻
黑豆
黑米
软冰淇淋
black sesame
black soya beans
black rice
soft ice cream
