土豆牛奶冰激凌的研制

Development of the Potato Milk Ice-cream

以新鲜土豆、全脂牛乳为主要原料,探究了新型土豆牛奶冰激凌的最佳配方。以感官评价为指标,通过单因素试验和正交试验研究土豆泥用量、全脂牛乳用量、白砂糖用量、羧甲基纤维素钠用量对土豆牛奶冰激凌品质的影响。最终试验结果表明,在土豆泥用量55 g,全脂牛乳用量30 g,白砂糖用量15 g,羧甲基纤维素钠用量1.5 g的工艺下制备的冰激凌品质最佳、口感细腻、爽滑香甜。

The fresh potatoes and whole milk were used as the main raw materials to explore the best formula of new potato milk ice-cream in this paper.With sensory evaluation as the index,the effects of the content of mashed potato,whole milk,sugar and sodium carboxymethylcellulose on the quality of potato milk ice-cream were studied by single factor test and orthogonal test.The final experimental results showed that the amount of mashed potato was 55 g,the amount of whole milk was 30 g,the amount of sugar was 15 g,and the amount of sodium carboxymethylcellulose was 1.5 g.Thus this kind of ice-cream was the best quality,delicate taste,smooth and sweet taste by this method.