乳业科学与技术2012，Vol.35Issue(3)：17-21,5.
银耳冰淇淋生产工艺优化
Formulation Optimization of Tremella fuciformis Ice Cream
李文敬 1徐旭 1张艳荣1
作者信息
- 1. 吉林农业大学食品科学与工程学院,吉林长春130118
- 折叠
摘要
Abstract
Tremella fuciformis was softened and used to develop Tremella fuciformis ice cream.The effects of Tremella fuciformis with different softening treatments,whole milk powder,gelatin and monoglyceride on the overrun,melting resistance and sensory quality of ice cream were investigated.These parameters were optimized using an orthogonal array design.After 35 min of high pressure cooking,Tremella fuciformis became soft and tender,like a sol.The optimal addition amounts of Tremella fuciformis,monoglyceride,gelatin and whole milk powder were separately 5%,0.4%,0.2% and 8%.The ice cream produced under these conditions exhibited a homogeneous and exquisite texture,a gentle and smooth taste,a desired taste and a good melting resistance.关键词
银耳/冰淇淋/生产工艺Key words
Tremella fuciformis/ice cream/formulation分类
轻工纺织引用本文复制引用
李文敬,徐旭,张艳荣..银耳冰淇淋生产工艺优化[J].乳业科学与技术,2012,35(3):17-21,5.
