|
|||||
|
|
| 椰汁冰淇淋的生产工艺 | |
| 引用本文： | 何金兰,肖开恩,张艳红. 椰汁冰淇淋的生产工艺[J]. 热带作物学报, 2006, 27(2): 99-102 |
| 作者姓名： | 何金兰 肖开恩 张艳红 |
| 作者单位： | 华南热带农业大学食品科学与工程系,海南,儋州,571737;北京市农业机械试验鉴定推广站,北京,100083 |
| 摘 要： | 研究以椰子汁为辅料生产椰汁冰淇淋的生产工艺,探讨不同椰汁用量对冰淇淋品质的影响,开发出一种含有脂肪、蛋白质、维生素等营养成分的冰淇淋,并通过正交试验确立了生产椰汁冰淇淋的工艺参数。结果表明:以25%椰子果汁、10%奶油、10%白砂糖、12%全脂淡奶粉、0.3%稳定乳化剂为配方可生产出品质优良的产品。 |
| 关 键 词： | 椰子汁 冰淇淋 生产工艺 |
| 收稿时间： | 2005-10-17 |
| 修稿时间： | 2005-10-172005-12-20 |
Development of Coconut Milk Ice Cream |
|
| He Jinlan,Xiao Kai'en,Zhang Yanhong. Development of Coconut Milk Ice Cream[J]. Chinese Journal of Tropical Crops, 2006, 27(2): 99-102 | |
| Authors: | He Jinlan Xiao Kai'en Zhang Yanhong |
| Affiliation: | 1. Dept of Food Science and Engineering, South China University of Tropical Agriculture Danzhou 571737 Hainan;2 .Beijing Extension Station For Experiment and Appraisal of Agricultural Machinery Beijing 100083 |
| Abstract: | Coconut milk was used as auxiliary raw material to produce coconut milk ice cream. Effect of coconut milk at different rates on the quality of the ice cream was studied in order to develop a new kind of ice cream with fats, protein, vitamins and other nutritional elements. An orthogonal experiment was arranged to establish the technological parameters for producing the coconut milk ice cream. The coconut milk ice cream with high quality was produced with 25 % of coconut milk, 10 % of white granulated sugar, 10 % of cream, 12 %of light full-cream milk powder and 0.3 % of stable emulsifier as the formula. |
| Keywords: | coconut milk ice cream technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |