果蔬茶冰淇淋配方粉制备及应用

Preparation and Application of Fruit and Vegetable Tea on Ice Cream Formula Powder

优化了蔬果复合型软质冰淇淋粉的最佳工艺参数。以黑枣、桂圆、百合、黑茶、全脂乳粉、乳清粉、植脂末、糖粉为主要原料,在单因素试验的基础上进行响应面分析,确定果蔬复合型软质冰淇淋粉的最佳工艺参数。果蔬复合型软质冰淇淋粉最佳生产配方:黑枣粉6.6%、桂圆粉2.4%、百合粉1.8%、黑茶粉1.2%、糖粉37.5%、全脂乳粉24%、植脂末19%、脱盐乳清粉6%、复配乳化稳定剂1.5%。该果蔬茶冰淇淋粉在实际应用中取得了较好的效果。

The optimal process parameters of the fruit and vegetable composite soft ice cream powder were optimized.Using black dates,longan,lily,black tea,whole milk powder,whey powder,non-dairy cream powder and sugar powder as the main raw materials,the response surface analysis was carried out on the basis of single factor test to determine the soft ice cream powder of fruit and vegetable composite type.The best process parameters.The best production formula of vegetable and fruit composite soft ice cream powder:black jujube powder 6.6%,longan powder 2.4%,lily powder 1.8%,black tea powder1.2%,sugar powder 37.5%,whole milk powder 24%,vegetable fat powder 19%,6%of desalted whey powder and 1.5%of compound emulsion stabilizer.The fruit and vegetable tea ice cream powder had achieved good results in practical application.