摘要
以甜玉米为主要原料生产甜玉米冰淇淋。通过感官品质评定和膨胀率的测定,采用正交试验法筛选甜玉米冰淇淋最佳配方。结果表明当甜玉米原汁60%、绵白糖10%、全脂奶粉8%、糊精2%、淀粉糖浆2%、单甘酯0.1%、羧甲基纤维素纳(CMC)0.3%、明胶0.2%时,生产的冰淇淋产品组织状态均匀,口感柔滑细腻,具有理想的膨胀率及较好的抗融性,玉米香气浓郁。
Sweet corn was mainly used as raw material to formulate a novel ice cream. Based on a comprehensive consideration of sensory quality evaluation, swelling rate and melting rate, the optimal formulation was determined using orthogonal array design method as follows： sweet corn juice 60%, white sugar 10%, full fat milk power 8%, dextrin 2%, starch syrup 2%, glycerin monostearate 0.1%, cellulose sodium carboxymethyl （CMC） 0.3% and gelatin 0.2%. The resulting ice cream products showed uniform texture, smooth and exquisite taste, strong corn flavor, desired swelling rate and good freeze-thaw stability.
出处
《乳业科学与技术》
2011年第5期216-219,共4页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
国家"863"计划项目(2011AA100805)
关键词
甜玉米
冰淇淋
生产
corn
ice cream
development
