|
|||||
|
|
| 营养强化冰淇淋 | |
| 引用本文： | 袁博,许时婴,曾红波. 营养强化冰淇淋[J]. 冷饮与速冻食品工业, 2006, 12(1): 15-17 |
| 作者姓名： | 袁博 许时婴 曾红波 |
| 作者单位： | 江南大学食品学院,江苏无锡,214036 |
| 摘 要： | 研制了一种钙和锌营养强化冰淇淋.研究了钙的添加对冰淇淋风味和质构的影响,以及锌的添加对冰淇淋口感的影响.通过测定冰淇淋的膨胀率和抗融性,并进行了感官评定,最终确定了强化冰淇淋中钙和锌最适添加量(每千克冰淇淋浆料中)分别为:300 mg/kg和100 mg/kg. |
| 关 键 词： | 冰淇淋 营养强化 锌 钙 |
| 文章编号： | 1007-0818(2006)01-0015-03 |
| 收稿时间： | 2005-10-16 |
| 修稿时间： | 2005-10-20 |
Study on Caicium and Zincum Enriched Ice Cream |
|
| YUAN Bo,XU Shi-ying,ZENG Hong-bo. Study on Caicium and Zincum Enriched Ice Cream[J]. Beverage & Fast Frozen Food Industry, 2006, 12(1): 15-17 | |
| Authors: | YUAN Bo XU Shi-ying ZENG Hong-bo |
| Affiliation: | School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China |
| Abstract: | The technology of preparing calcium and Zincum enriched ice cream was developed in this study. The influence of calcium addition on ice cream flavor and texture, and the effect of Zincum addition on ice cream mouth feel were tested. Based on the overall test results, anti- melting index, and sensory evaluation, the optimum amount of calcium and zncum addition dosages were 300 mg and 10 mg per 100g ice cream mix for calcium and zincum respectively. |
| Keywords: | ice cream enriched Zincum Calcium |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |