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大豆益生菌酸奶冰淇淋的研制 总被引:1,自引:0,他引:1
以大豆粉、酸奶和脱脂奶粉为主要原料,配以多种辅料,研究了含益生菌的低糖高蛋白保健型冰淇淋的生产工艺及技术要点。通过单因素试验最终确定了大豆益生菌酸奶冰淇淋的最佳配方:白砂糖10%,脱脂奶粉6%,大豆蛋白粉2%,植物油5%,糊精3.5%,CMC0.15%,黄原胶0.03%,刺槐豆胶0.02%。酸奶20%,单甘酯0.2%,柠檬酸0.2%,香精适量。 相似文献
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利用甜玉米秸秆和玉米芯发酵生产纤维素酶的研究 总被引:2,自引:0,他引:2
甜玉米(Zea mays L.)是广东省的主栽作物之一,广东省甜玉米每年的种植面积约2万hm^2。近年来,广东省甜玉米已逐渐形成基地化产业化的生产规模。在甜玉米深加工过程中,大量的副产物甜玉米秸秆和玉米芯便不断地产生,约占鲜果60%~70%的比例;大量的副产物(如秸秆和玉米芯)若得不到及时处理,将会污染环境。玉米秸秆和玉米芯都含有一定的营养成分,其中玉米秸秆干物质中含有无氮浸出物为42.7%,粗纤维33.4%,粗蛋白质3.5%; 相似文献
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以绿豆变性淀粉和麦芽糊精作为脂肪代替品代替脂肪生产低脂冰淇淋。以冰淇淋的膨胀率、融化率、开始融化时间和浆料黏度作为考察指标,采用响应面法中的中心组合设计优化低脂冰淇淋的配方。结果表明:当绿豆变性淀粉添加量为1.5%、麦芽糊精添加量为2.0%时,低脂冰淇淋的膨胀率、融化率、开始融化时间和浆料黏度分别为61.7%、20.0%、1 249 s和1 243 mPa·s;按照最优配方制得的低脂冰淇淋的硬度、黏附性、弹性和咀嚼性分别为(811.4±4.4) g、(215.7±2.5) g?s、1.091±0.025和 相似文献
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以杏仁为主要原料之一,研究了制作冰淇淋的生产工艺及技术要点.通过L9(34)正交试验最终确定了杏仁冰淇淋的最佳配方:杏仁乳10%,蔗糖14%,淀粉糖浆8%,人造奶油6%,瓜尔豆胶0.15%,黄原胶0.05%,CMC0.1%,单甘酯0.15%,以此得到营养价值高、风味独特的冰淇淋. 相似文献
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通过研究不同添加比例的大麦若叶青汁粉对冰淇淋品质的影响,开发具有独特风味的大麦若叶青汁冰淇淋,对冰淇淋膨胀率、融化率、质构特性、颜色、口感等指标的测定,确定大麦若叶青汁粉的最适添加量及对冰淇淋品质的影响。当大麦若叶青汁粉添加量为2%时,膨胀率为(31.84±2.06)%,融化率低于0.006%,冰淇淋微观结构气泡分布均匀,宏观上呈现均匀的浅绿色且有大麦若叶青汁粉的独特清香,组织状态稳定,口感滑润,感官评分最高,为最适添加量。本研究开发的大麦若叶青汁冰淇淋是一款具有独特大麦若叶风味的冰淇淋产品,为今后大麦若叶青汁产品的开发提供了有力的数据支撑。 相似文献
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Four diverse sorghum hybrids (yellow, cream, hetero-yellow and red) and corn grain were dry-rolled and fed in an 85% grain diet to Angus-Hereford steers (241 kg) equipped with ruminal and double L-type duodenal and ileal cannulas to compare the effects of grain source on site and extent of digestion. Yellow (yel) has a homozygous yellow endosperm, with a yellow seed coat, whereas cream and hetero-yellow (het-yel) have a heterozygous yellow endosperm with white and red seed coats, respectively. Red has a homozygous white endosperm with a red seed coat. Diets were fed at 2% of initial BW (DM basis) in a 5 x 5 Latin square. Total digestive tract starch digestibility (%) was greater (P less than .05) for corn (92.5) than for red (84.3), yel (84.3) and het-yel (82.9) but not greater (P greater than .10) than for cream (87.9). Ruminal starch digestibility (%) was greater (P less than .10) for corn (85.8) than for sorghum hybrids (69.1). Pre-cecal starch digestibility (%) was greater (P less than .05) for corn (90.6) than for het-yel (76.2), red (74.8) and yel (74.1). Ruminal escape (%) of grain N was greater (P less than .10) for red (79.9) than for het-yel (69.2), cream (66.5) and yel (66.1), with corn (53.6) being less (P less than .10) than sorghum hybrids. Pre-cecal and total tract non-NH3 N digestibilities (%) were not altered (P greater than .10) by grain source. Hybrid of sorghum altered site and extent of starch digestion and ruminal escape of grain N; hybrids had estimated gain:feed ratios that were 81 to 93% of those of rolled corn grain. 相似文献