| 薄荷酸奶冰淇淋的研制 |
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| 引用本文： | 刘畅.薄荷酸奶冰淇淋的研制[J].农业科技与装备,2011(11). |
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| 作者姓名： | 刘畅 |
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| 作者单位： | 辽宁职业学院园艺系,辽宁铁岭,112001 |
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| 摘 要： | 为研制具有一定保健功能的冰淇淋制品，以薄荷和酸奶为原料，采用正交试验的方法，探讨薄荷酸奶冰淇淋的最佳工艺配方。试验结果表明：薄荷酸奶的最佳发酵条件是薄荷与牛奶的比例为5：5、加糖量12％、接种量2．5％、发酵4h；酸奶的用量为35％时。冰淇淋的口感较好。
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| 关 键 词： | 冰淇淋 薄荷 正交试验 稳定剂 配方 |
Study on the Production of Ice Cream by using Mint Yogurt |
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| Abstract: | The technology for production of ice eream was investigated by using fermented mint yogurt in the paper. The author developed a unique style of healthy and functional new ice cream product. The best formula was obtained through several groups of experiments. This product has a special quality with particular flavor, an ideal expansivity rate and anti-melting character. |
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| Keywords: | ice cream mint yogurt orthagonal experiment stabilizing agent formula |
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