| 南瓜冰淇淋的制作技术 |
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| 引用本文： | 张红兵,胡云霞. 南瓜冰淇淋的制作技术[J]. 乳业科学与技术, 2007, 29(6): 300-302 |
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| 作者姓名： | 张红兵 胡云霞 |
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| 作者单位： | 1. 河北经贸大学生物科学与工程学院,河北石家庄,050061
2. 石家庄南风日化有限公司 |
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| 摘 要： | 利用新鲜南瓜为原料,经处理后加入到冰淇淋配料中。结果表明,当南瓜、奶粉、人造奶油、鸡蛋、白砂糖、乳化稳定剂、香兰素添加量分别为10%、10%、4%、5%、13%、0.8%、0.1%时,所得到的冰淇淋风味独特,营养价值高,膨胀率和感官指标较好。
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| 关 键 词： | 南瓜 冰淇淋 加工工艺 |
| 文章编号： | 1671-5187（2007）06-0300-03 |
| 收稿时间： | 2007-08-03 |
| 修稿时间： | 2007-08-03 |
Processing Technology of Pumpkin Ice-cream |
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| Zhang Hongbing,Hu Yunxia. Processing Technology of Pumpkin Ice-cream[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2007, 29(6): 300-302 |
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| Authors: | Zhang Hongbing Hu Yunxia |
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| Affiliation: | 1 Biology science and Engineering Academy of Hebei Economy and Trade University, Shijiazhuang Hebei 050061, P. R, China; 2 Shijiazhuang Nafine Chemical Industry Group Co., Ltd. |
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| Abstract: | s:A new ice-cream was produced by adding the fresh pumpkin after processed,the result shown that the ice cream was delicious and nutritious with higher expansion coefficient when the formula is 10% concentration of 10% pumpkin,10% milk powder,4% margarine,5% eggs,13% sugar,0.8% stabilizer and 0.1% vanillin respectively. |
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| Keywords: | pumpkin ice-cream processing technology |
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