| 丹贝冰淇淋的研制 |
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| 引用本文： | 潘道东,吴菊清,董明盛,江汉湖. 丹贝冰淇淋的研制[J]. 食品工业科技, 2001, 0(3): 47-48 |
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| 作者姓名： | 潘道东 吴菊清 董明盛 江汉湖 |
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| 作者单位： | 1. 南京师范大学金陵女子学院食品科学系,
2. 南京农业大学食品科技学院, |
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| 摘 要： | 利用正交试验探讨了丹贝粉、奶粉、人造奶油及瓜儿胶的添加量对丹贝冰淇淋膨胀率及感官质量的影响。结果显示，它们对丹贝冰淇淋的膨胀率和感官质量均有显著性的影响。当丹贝粉、奶粉、人造奶油及瓜儿胶的添加量分别为9.0%、5.0%、5.0%和0.2%时，冰淇淋的膨胀率和感官质量均达到最佳。
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| 关 键 词： | 正交试验 丹贝冰淇淋 膨胀率 感官质量 |
Development of tempeh icecream |
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| Pan Daodong et al.. Development of tempeh icecream[J]. Science and Technology of Food Industry, 2001, 0(3): 47-48 |
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| Authors: | Pan Daodong et al. |
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| Affiliation: | Pan Daodong et al. |
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| Abstract: | In the present study,effects of Tempeh powder,milk powder,butter,and guar gum on swell rate and sensory organ quality of Tempeh ice cream were investigated by orthogonal test method.Results showed that the swell rate and sensory organ quality of Tempeh ice cream were significantly effected by the above factors.The best swell rate and sensory organ quality were obtained when the contents of Tempeh powder,milk powder,butter,and guar gum were 9^0%,5^0%,5^0% and 0^2% respectively.; |
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| Keywords: | orthogonal test tempeh ice cream swell rate sensory organ quality |
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