水牛奶奶油冰淇淋的研制

Development of a Kind of Buffalo Grandma Oil Ice Cream

以水牛奶奶油为主要基料,加入奶粉、白砂糖、复配增稠剂等,以感官评分为参考,研究开发一款特色水牛奶冰淇淋。通过单因素试验研究奶粉、水牛奶奶油、蛋黄粉、白砂糖、复配增稠剂、浓缩蛋白粉添加量对产品感官质量的影响,在单因素的基础上,结合二次通用旋转组合设计优化确定水牛奶冰淇淋的最佳配方,并研究其产品质量。结果表明,水牛奶冰淇淋最佳工艺配方为奶粉19.1%、水牛奶奶油47.7%、蛋黄粉1.2%、白砂糖1.7%、复配增稠剂28.6%、浓缩蛋白粉1.7%。在此配方下加工的产品口感细腻、奶香味浓郁,感官评分可达83.7分,理化指标符合相关标准要求。

Buffalo milk is a high-quality milk source with a rich and mellow taste.The milk fat and protein content are significantly higher than black and white milk.In this study,buffalo milk cream was used as the main base,milk powder,white sugar,compound thickener,etc.were added.Based on the sensory score,a special buffalo ice cream was developed.Through single-factor test to study the effect of milk powder,buffalo milk cream,egg yolk powder,white granulated sugar,compound thickener and concentrated protein powder on the sensory quality of the product,on the basis of single factor,combined with the design of the second general rotation combination optimization Determine the best formula of water milk ice cream and study its product quality.The results showed that the best process formula of buffalo ice cream was milk powder 19.1%,buffalo milk cream 47.7%,egg yolk powder 1.2%,white granulated sugar 1.7%,compound thickener 28.6%,concentrated protein powder 1.7%.The product processed under this formula has delicate taste and rich milk flavor.The sensory score can reach 83.7 points.The physical and chemical indicators meet the requirements of relevant standards.It is a new type of new ice cream product with better quality.