南瓜黑木耳无糖新型冰淇淋工艺优化

Process Optimization of Pumpkin and Agaric No-sugar Ice Cream

以南瓜和木耳为辅料,研究了生产南瓜木耳无蔗糖冰淇淋的工艺中一级均质法及老化对其品质的影响。通过正交试验L9(33)极差法优化了其工艺参数。结果表明:均质压力17 MPa、老化温度4℃、老化时间10 h时冰淇淋抗融性较好,膨胀率较佳。

With pumpkin and agaric as auxiliary materials,production of pumpkin agaric no-sugar ice cream from homogeneous method and aging effects on its quality was studied. The orthogonal experiment L9(33) method was used to optimize process parameters. Results showed that homogeneous pressure 17 MPa,aging temperature 4 ℃,aging time 10 h could get better ice cream melting resistance,and inflation rate was better,too.