摘要
以麦胚乳、脱脂乳粉、复配乳化稳定剂为主要原料,对麦胚冰激凌的配方进行研究,并对主要原料添加量进行单因素实验,在其基础上进行旋转正交优化试验,最终得到的最佳配方添加量为:脱脂乳粉10.95%、稀奶油4.77%、蔗糖12.65%、麦胚乳5.74%。在最佳配方参数条件下三次评定麦胚冰激凌的感官评定值,其平均值为14.41。
With wheat germ,skimmed milk powder,compound emulsion stabilizer as the main raw material,formula for wheat germ ice cream are studied in the paper. Through the single factor experiment of adding amount of the main raw material and rotary orthogonal experiment,the optimal formula is: skimmed milk powder 10. 95%,cream 4. 77%, sugar 12. 65%, wheat germ 5. 74%. The average value of sensory evaluation of the best formulation parameters was 14. 41。
出处
《江苏调味副食品》
2015年第2期29-33,共5页
Jiangsu Condiment and Subsidiary Food
关键词
麦胚
冰激凌
配方
wheat germ
ice cream
formula
