甜玉米冰淇淋的研制

以甜玉米为主要原料生产甜玉米冰淇淋。通过感官品质评定和膨胀率的测定，采用正交试验法筛选甜玉米冰淇淋最佳配方。结果表明当甜玉米原汁60％、绵白糖10％、全脂奶粉8％、糊精2％、淀粉糖浆2％、单甘酯0．1％、羧甲基纤维素纳（CMC）0．3％、明胶0．2％时，生产的冰淇淋产品组织状态均匀，口感柔滑细腻，具有理想的膨胀率及较好的抗融性，玉米香气浓郁。

Development and Optimization of a Sweet Corn Ice Cream

Sweet corn was mainly used as raw material to formulate a novel ice cream. Based on a comprehensive consideration of sensory quality evaluation, swelling rate and melting rate, the optimal formulation was determined using orthogonal array design method as follows： sweet corn juice 60%, white sugar 10%, full fat milk power 8%, dextrin 2%, starch syrup 2%, glycerin monostearate 0.1%, cellulose sodium carboxymethyl （CMC） 0.3% and gelatin 0.2%. The resulting ice cream products showed uniform texture, smooth and exquisite taste, strong corn flavor, desired swelling rate and good freeze-thaw stability.