| 血糯米冰淇淋配方的研究 |
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| 引用本文： | 王凤芳.血糯米冰淇淋配方的研究[J].食品工业,2007(1). |
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| 作者姓名： | 王凤芳 |
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| 作者单位： | 上海应用技术学院香料香精技术与工程学院 上海200233 |
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| 摘 要： | 研究了用血糯米替代部分奶粉制备冰淇淋的配方。以冰淇淋的感官性能、理化性能为指标,考核了血糯米及其它原辅料的种类和用量对血糯米冰淇淋性能的影响,得到了制备血糯米冰淇淋的最佳配方。所得产品组织状态均匀细腻,口感、风味具佳,膨胀率达到95%,且抗融性良好。
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| 关 键 词： | 血糯米 冰淇淋 感官性能 理化性能 |
Study on the Formulation of Red Glutinous Rice Ice-cream |
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| Wang Feng-fang School of Perfume and Aroma Technology.Study on the Formulation of Red Glutinous Rice Ice-cream[J].The Food Industry,2007(1). |
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| Authors: | Wang Feng-fang School of Perfume and Aroma Technology |
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| Affiliation: | Shanghai 200233 |
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| Abstract: | The formulation of red glutinous rice ice-cream was studied.The influence of the red glutinous rice content and other additives on the properties of red glutinous rice ice-cream was investigated.An optimal formulate to prepare red glutinous rice ice-cream was obtained.The product has favorable flavour,good Anti-melting ratio.The overrun achieve 95%. |
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| Keywords: | red glutinous rice ice-cream sensory property physical and chemical properties |
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