银耳冰淇淋的研制

Development of Tremella Fuciformis Berk Ice Cream

文章试验研制以银耳、奶粉、绵白糖为主要原料,辅以明胶、CMC-Na、单甘酯制备银耳冰淇淋。通过单因素试验和正交试验确定银耳冰淇淋的最佳配方,结果表明:当银耳用量3%、奶粉用量7%、明胶用量0.3%、CMC-Na用量0.2%、绵白糖用量10%、单甘酯用量0.4%时,银耳冰淇淋组织状态细腻、丝滑,有纯正的乳香味和银耳的爽口感。

Tremella ice cream was made from tremella,milk powder and soft white sugar with gelatin,CMC Na and monoglyceride.The optimum formula of Tremella ice cream was determined by single factor test and orthogonal test.The results showed that when the dosage of Tremella was 3%,the dosage of milk powder was 7%,the dosage of gelatin was 0.3%,the dosage of CMC Na was 0.2%,the dosage of soft white sugar was 10%,and the dosage of monoglyceride was 0.4%,the structure of Tremella ice cream was delicate,silky and smooth,with pure frankincense and refreshing taste.