草莓果泥冰淇淋的研制

Preparetion of strawbeery puree ice cream

本文通过对比试验确定了最佳的护色剂;通过对杀菌后浆料中Vc的损失情况分析,确定了最佳的杀菌工艺;并通过正交试验研究了CMC-Na、明胶、单甘酯和草莓果肉的最佳配比。研制出了较为理想的草莓果泥冰淇淋。

In this paper, the best color protecting agent was determined by comparison experiments; the optimum sterilizing condition was selected by analyzing loss of Vc in processing, and the amount of gelatine, CMC - Na, mono-glycerolester, strawberry puree were determined by orthogonal test. The flavored ice cream with strawberry puree was produced.