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| 香草牛奶冰淇淋工艺及其品质评价 | |
| 引用本文： | 刘杏荣,赵莹莹,朱道辰,刘清.香草牛奶冰淇淋工艺及其品质评价[J].食品与机械,2012,28(1):232-234. |
| 作者姓名： | 刘杏荣 赵莹莹 朱道辰 刘清 |
| 作者单位： | 1. 江苏大学食品与生物工程学院,江苏镇江,212013 2. 江苏大学环境学院,江苏镇江,212013 3. 农业部规划设计研究院,北京,100125 |
| 基金项目： | 广东省自然科学基金项目(编号:9451007002003073);江苏大学高级人才启动基金项目(编号:10JDG084);江苏大学学生科研课题立项项目(编号:09A088);江苏高校优势学科建设工程资助项目(编号:PAPD) |
| 摘 要： | 结合几款传统冰淇淋特点,以奶粉、糖粉和水为主要原料,添加鸡蛋、生粉、香草粉、明胶等辅料,开发香草牛奶冰淇淋,着重探讨冰淇淋工艺及其品质评价。结果表明:水量1L,干基配比为全脂甜奶粉36.1%、鸡蛋23.8%、糖粉32.5%、生粉3.6%、香草粉0.9%、明胶3.1%时,香草牛奶冰淇淋的膨胀率和融化速率分别为88.3%和8.7%,感官评定92分。该工艺下制作的冰淇淋色泽均匀一致、香味宜人、滋味甜度适中、组织细腻,且形体无软塌、收缩或变形状态,品质优于传统冰淇淋,以冰淇淋膨胀率和融化速率为试验指标,辅以感官品质评价,取得良好效果。 |
| 关 键 词： | 冰淇淋 工艺研究 膨胀率 融化速率 感官评价 |
Technology and quality evaluation of vanilla milk icecream |
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| LIU Xing-rong , ZHAO Ying-ying , ZHU Dao-chen , LIU Qing.Technology and quality evaluation of vanilla milk icecream[J].Food and Machinery,2012,28(1):232-234. | |
| Authors: | LIU Xing-rong ZHAO Ying-ying ZHU Dao-chen LIU Qing |
| Affiliation: | 1.School of Food and Biogical Engineering,Jiangsu University,Zhenjiang,Jiangsu 212013,China;2.School of Environmental Engineering,Jiangsu University,Zhenjiang,Jiangsu 212013,China;3.Chinese Academy of Agricltural Engineering,Beijing 100125,China) |
| Abstract: | According to the features of the traditional ice cream,using the main raw material of milk powder,powdered sugar and water,with eggs,flour,vanilla powder,gelatin,etc,the paper developed a new variety of ice cream with vanilla milk taste.The experiment of the producing technology and the quality evaluation was carried out.The result shows that based the given formula and technology,the overrun of the new variety of ice cream is 88.3% and its melting rate is 8.7%,the score of the sensory judgment is 92.The ice cream has the advantages of uniform color,pleasant aroma,delicate organization,etc.Its quality is better than the traditional vanilla ice cream and it has a better promotion prospects. |
| Keywords: | icecream technoligy research overrun melting rate sensory judgment |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |