玫瑰豆乳冰淇淋的研制

The Development of Rose Soymilk Ice Cream

利用豆乳为主料,配以玫瑰制成具有特殊玫瑰风味且具有保健功能的冰淇淋,并对影响冰淇淋感官及膨胀率的因素进行了探索,通过正交试验确定出玫瑰豆乳冰淇淋的最佳配方。结果表明:以豆乳65%、玫瑰浸提物6%、脂肪2%、甜味剂12%(砂糖∶果葡糖浆=2∶1)、复配乳化稳定剂4%(为CMC-Na∶蛋黄粉∶单甘酯=1:1:1)制作出的冰淇淋色泽自然,是一种风味独特且具保健性的冰淇淋。豆乳中含有大量蛋白质等多种营养物质,以豆乳代替牛乳加以其他辅料制作冰淇淋不仅可以满足人们的正常营养需求还可以增加风味减少脂肪摄入,符合我国人民健康低脂的要求。

As the main material with a rose made with special rose flavor and has the function of health care utilization and the effect of ice cream soymilk Ice cream and sensory factors of expansion are explored through orthogonal test to determine the best formula milk ice cream rose.The results showed that the soymilk 65%,rose extract 6%,fat 2%,sweeteners(sugar syrup:12%=2:1),The compound emulsifying stabilizer 4%(CMC-Na:yolk powder:monoglyceride=1:1:1)is made of ice cream,which is natural,and is a unique flavor and health care ice cream.Milk contains large amounts of protein and other nutrients,to milk instead of milk to make ice cream and other accessories can not only meet the nutritional needs of the normal people can also add flavor to reduce fat intake,fat people meet the health requirements of our country.