摘要
利用杏鲍菇、玉米膳食纤维配以其他辅料研制高纤维杏鲍菇冰淇淋。通过单因素试验确定了影响高纤维杏鲍菇冰淇淋品质的因素,采用正交试验对高纤维杏鲍菇冰淇淋生产配方进行优化,得到的最佳配方为:乳粉7.0%,绵白糖9.0%,玉米膳食纤维1.5%,杏鲍菇7.0%,单甘酯0.3%,CMC-Na 0.15%,明胶0.15%。在此配方条件下,生产的冰淇淋颜色均匀一致,乳香浓郁,形体完整,组织细腻。
The high-fiber ice cream was developed using Pleurotus eryngii, corn dietary fiber and otheraccessories. Effect factors of the product quality was determined by the single factor test. Formula for high-fiber pleurotus eryngiiice cream was optimized by orthogonal test. The results showed the optimal formu were as follows： milk powder 7.0%, soft sugar 9.0%, corn dietary fibe 1.5%, Pleurotus eryngii7.0%, dextrin 0.3%, CMC-Na 0.15%, glycerol monostearate 0.15%. Under these conditions, ice cream exhibited uniform color, rich milk incense, complete structure, smooth and fine structure.
出处
《食品科技》
CAS
北大核心
2016年第9期130-133,共4页
Food Science and Technology
基金
淮安市科技计划项目(HAN2015030)
关键词
高纤维
杏鲍菇
冰淇淋
配方
high-fiber
Pleurotus eryngii
ice cream
formula
