燕麦风味雪糕工艺优化

Process optimization of oat flavor ice cream

以燕麦和奶粉为原料,绵白糖、CMC-Na、单甘酯、糊精和明胶为辅料,以感官评分作为评定标准,通过单因素和正交试验确定燕麦雪糕的最佳配方。结果表明:以制作燕麦雪糕的总质量为基准,燕麦的添加量为14%,奶粉的添加量为5%,绵白糖的添加量为13%、CMC-Na的添加量为0.3%、单甘酯的添加量为0.3%、糊精的添加量为4%、明胶的添加量为0.3%。以此配方制作的雪糕香醇可口,组织紧密不粗糙,色泽呈白色,具有良好的风味,并且含有较多的膳食纤维、蛋白质,具有很大的市场前景。

With oats and milk powder as raw materials,soft white sugar,CMC-Na,monoglycerides,dextrin and gelatin as auxiliary materials,sensory scores were used as the evaluation criteria,and thebest formula of oat ice cream was determined through single factor and orthogonal experiments.The resultsshowed that based on the total amount of oat ice cream,the addition of oats 14%,milk powder 5%,soft white sugar 13%,CMC-Na 0.3%,monoglyceride 0.3%,dextrin 4%and gelatin 0.3%.Theice cream made with this formula was mellow and delicious,the organization was compact and not rough,the color was white,had a good flavor,and contained more dietary fiber and protein,which had a greatmarket prospect.