| 火龙果冰淇淋的研制 |
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| 引用本文： | 高翔,王蕊.火龙果冰淇淋的研制[J].中国乳品工业,2004,32(10):9-11. |
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| 作者姓名： | 高翔 王蕊 |
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| 作者单位： | 江苏食品职业技术学院,江苏,淮安,223001 |
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| 摘 要： | 火龙果营养价值丰富且具有一定的保健功能。实验结果表明，以红皮红肉型火龙果汁15％，奶油8％，全脂淡奶粉10％，白砂糖15％，乳化稳定剂0．4％(均为质量分数)为配方，制作的火龙果冰淇淋色泽自然，风味独特，组织细腻，是一种高档的水果冰淇淋制品。
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| 关 键 词： | 冰淇淋 乳化稳定剂 风味 白砂糖 奶油 果汁 保健功能 火龙果 营养价值 水果 |
| 文章编号： | 1001-2230(2004)10-0009-03 |
Study on the producing of pitaya icecream |
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| GAO Xiang,WANG Rui.Study on the producing of pitaya icecream[J].China Dairy Industry,2004,32(10):9-11. |
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| Authors: | GAO Xiang WANG Rui |
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| Abstract: | Pitaya was abundant in nutrients, with good health-care function. The experiment results showed that, treated with pitaya (15%, red type), cream (8%), full-grease milk powder (10%), granulated sugar (15%), and emulsificating substance (0.4%), the pitaya ice-cream were of nature color, special taste, and fine texture. It would be a kind of icecream of high quality. |
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| Keywords: | pitaya icecream study |
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