| 酸奶冰淇淋的研制 |
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| 引用本文： | 申晓琳,张雪,曲多,张娟红.酸奶冰淇淋的研制[J].食品科技,2005(8):71-73. |
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| 作者姓名： | 申晓琳 张雪 曲多 张娟红 |
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| 作者单位： | 1. 郑州牧业工程高等专科学校食品工程系,郑州,450008
2. 湖滨果汁饮品有限公司,三门峡,472000 |
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| 基金项目： | 河南省重大科技攻关项目(8222010600)。 |
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| 摘 要： | 研制以鲜奶为主要原料,先将其中一部分加入乳酸菌进行发酵,然后再和其它配料混合,按照常规冰淇淋加工工艺进行加工,研制出风味独特、酸甜适中,集酸奶和冰淇淋优点于一身,达到冰淇淋各项指标要求的酸奶冰淇淋。实验对酸奶添加量、添加剂的使用量、均质压力等工艺参数进行研究。
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| 关 键 词： | 酸奶 冰淇淋 研制 |
| 文章编号： | 1005-9989(2005)08-0071-03 |
| 修稿时间： | 2005年2月26日 |
Study and manufacture of yoghurt ice cream |
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| SHEN Xiao-lin,ZHANG Xue,QU Duo,ZHANG Juan-hong.Study and manufacture of yoghurt ice cream[J].Food Science and Technology,2005(8):71-73. |
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| Authors: | SHEN Xiao-lin ZHANG Xue QU Duo ZHANG Juan-hong |
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| Affiliation: | SHEN Xiao- lin1,ZHANG Xue1,QU Duo2,ZHANG Juan- hong2 |
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| Abstract: | A new kind of fermented milk ice cream was developed from fresh milk according to the normal ice- cream processing technique, through fermenting a part of milk by lactobacillus. This new product has the charac- teristic of traditional ice cream and special flavor and health function of yoghurt, attaining the request of ice cream criterion. Furthermore, the best recipe and the technological condition were confirmed in this paper. |
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| Keywords: | yoghurt ice cream manufacture |
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