| 绿豆、绿茶冰淇淋的研制 |
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| 引用本文： | 陈立阁,林松毅. 绿豆、绿茶冰淇淋的研制[J]. 冷饮与速冻食品工业, 2003, 9(2): 6-8 |
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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,吉林长春,130052 |
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| 摘 要： | 以绿豆、绿茶、鲜鸡蛋、无水奶油等为主要原料，利用L9(3^4)正交试验方法，得出绿豆、绿茶冰淇淋主要成分的最佳含量为乳脂肪质量分数8％，甜味剂质量分数16％，总固形物质量分数32％。该产品风味独特、口感细腻、色泽均匀、质地坚实、营养丰富、清爽解暑，是值得开发的冰淇淋新品。
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| 关 键 词： | 绿豆 绿茶 冰淇淋 研制 保健功效 配方设计 |
| 文章编号： | 1007-0818(2003)02-0006-03 |
| 修稿时间： | 2003-04-08 |
Ice Cream Preparation with Green Bean and Green Tea |
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| CHEN Li-ge,LIN Song-yi. Ice Cream Preparation with Green Bean and Green Tea[J]. Beverage & Fast Frozen Food Industry, 2003, 9(2): 6-8 |
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| Authors: | CHEN Li-ge LIN Song-yi |
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| Abstract: | The formulation and preparation techniques of ice cream with green bean and green tea were studied. The optimum content for lipids, total sugar, and total solids is 8%, 16%, and 32% respectively. The product tastes fresh and special, and feels exquisite. The solid texture, uniform colour and lustre, and its high nutrition valure made it a good product worth of production. |
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| Keywords: | green bean green tea ice cream |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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