| 胡萝卜夹心雪糕的研制 |
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| 引用本文： | 陈立阁,林松毅. 胡萝卜夹心雪糕的研制[J]. 冷饮与速冻食品工业, 2003, 9(1): 7-9,20 |
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| 作者姓名： | 陈立阁 林松毅 |
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| 作者单位： | 吉林工程技术师范学院生物与食品工程系,吉林长春,130052 |
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| 摘 要： | 胡萝卜的营养价值较高，具有“小人参”之美称。以胡萝卜汁为芯料，葡萄果浆制成的棒冰料为外壳，再配合其它原料，利用正交试验确定最佳的生产工艺和配方，成功地研制出一种外酸内甜，清爽可口，营养丰富，又具保健功能的新型夹芯雪糕。
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| 关 键 词： | 胡萝卜 雪糕 工艺 |
| 文章编号： | 1007-0818(2003)01-0007-03 |
Ice Cream Bar Preparation with Carrot |
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| CHEN Li-ge,LIN Song-yi. Ice Cream Bar Preparation with Carrot[J]. Beverage & Fast Frozen Food Industry, 2003, 9(1): 7-9,20 |
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| Authors: | CHEN Li-ge LIN Song-yi |
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| Abstract: | The nutritional value of carrot is comparative to that of ginseng. A technique to make ice cream sandwich bar with carrot extracts,grape sauce,and other ingredients was developed through appropriate processing and formulation. The ice cream bar is nutritious,good to health,and tasts refreshing. |
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| Keywords: | carrot ice cream bar technique |
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