| 核桃冰淇淋的研制 |
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| 引用本文： | 刘福林,翟胜江.核桃冰淇淋的研制[J].中国乳品工业,1999,27(3):19-21. |
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| 作者姓名： | 刘福林 翟胜江 |
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| 作者单位： | 石河子大学工学院 |
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| 摘 要： | 利用通常的操作方法，加入１０％核桃乳固形物，生产核桃冰淇淋，其最佳配料为：核桃乳固形物１０％，蔗糖６％，淀粉糖浆６％，人造奶油８％，明胶０．４％，海藻酸钠０．１５％，单甘酯０．１％，组织状态同市售一般产品，但具有特殊香味。
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| 关 键 词： | 核桃冰淇淋 配方 冰淇淋 |
Study on the Process for Manufacture of Icecream Containing Walnut |
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| Liu Fulin,Zhai Shengjiang,Yang Wenxia.Study on the Process for Manufacture of Icecream Containing Walnut[J].China Dairy Industry,1999,27(3):19-21. |
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| Authors: | Liu Fulin Zhai Shengjiang Yang Wenxia |
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| Affiliation: | Engineering college of Shi He Zi University |
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| Abstract: | Ice cream containing walnut was produced using conventional procedure modified by addition of 10% walnut milk solids.Its formula was optimized as 10% walnut milk solids,6%sucrose,6%corn syrup,8% margarine,0.4%gelatin,0.15% sodium alginate,0.1%glycerol monostearate and water to 100%. The product had the textare of ordinary ice cream, but had a walnut-like flavour. |
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| Keywords: | walnut icecream formula |
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