藜麦冰淇淋的研制

Development of quinoa ice cream

以藜麦为主要原料,以感官评分为指标,通过单因素试验和正交试验优化藜麦冰淇淋的配方。结果表明:在藜麦粉添加量20 g、炼乳添加量30 g、鸡蛋添加量120 g、淡奶油添加量100 g、绵白糖添加量20 g、柠檬汁4~6滴的条件下,可得到色泽均匀一致、香气宜人、口感细腻滑润且营养丰富的藜麦冰淇淋。

Using quinoa as the main raw material,the formula of quinoa ice cream was optimized by single factor test and orthogonal test with the sensory evaluation as index.The results showed that when quinoa powder 20 g,condensed milk 30 g,eggs 120 g,light cream 100 g,soft white sugar 20 g and lemon juice 4-6 drops,a kind of nutritious quinoa ice cream with uniform color,pleasant aroma and delicate taste could be obtained.