摘要
以全脂奶粉为原料 ,添加一定量的核桃仁制成核桃仁冰淇淋。所制得的核桃仁冰淇淋不但营养丰富、风味独特 ,而且具有保健功能。实验中还对最佳生产配方作了研究 ,结果表明 ,以添加 6 %核桃仁的比例制得的核桃仁冰淇淋最好。
The whole milk powder was used as raw material and the walnut thick liquid was added to make the walnut ice cream.The walnut ice cream had the nutrition,the unique taste and the health funcction.The optimum production recipe was found in the experiment:6% walnut should be added to make the better ice cream.
出处
《食品与机械》
CSCD
2002年第4期26-27,共2页
Food and Machinery