CAJ | 학술논문

研究以桂花、大豆、甘草及杏仁为主要原料，添加牛乳、奶粉、鸡蛋、白砂糖及单甘酯等制成冰淇淋的配方和工艺。试验结果表明：用30%大豆制成的冰淇淋在营养价值上几乎可与牛乳冰淇淋媲美，而添加1%的甘草和4%杏仁的桂花冰淇淋热量低，纤维素含量高，感官上与普通冰淇淋没有差异且具有保健和生产成本低的优势，更适合加工全天然冰淇淋，其是一种具有桂花特有的芳香气味、品质优良、老少妇孺皆宜，集多功能于一体的新型保健食品。
연구이계화、대두、감초급행인위주요원료，첨가우유、내분、계단、백사당급단감지등제성빙기림적배방화공예。시험결과표명：용30%대두제성적빙기림재영양개치상궤호가여우유빙기림비미，이첨가1%적감초화4%행인적계화빙기림열량저，섬유소함량고，감관상여보통빙기림몰유차이차구유보건화생산성본저적우세，경괄합가공전천연빙기림，기시일충구유계화특유적방향기미、품질우량、노소부유개의，집다공능우일체적신형보건식품。
@@@@This paper researches on the osmanthus, soybeans, licorice and almond as the main raw material, add milk, milk powder, eggs, sugar and single Kennedy ester into ice cream the formulation and process. The test results show that:with 30%soybean in nutritional value made of ice cream and milk ice cream can almost rival, and add 1%of liquorice and 4%of almonds osmanthus ice cream quantity of heat low, the fiber content high, the ice cream and common sense no difference and has health care and the advantage with low production cost, more suitable for processing demonstrate for ice cream, its is one kind has the aroma of osmanthus flowers smell, excellent quality, young and old, little children all appropriate, full-functioned new health food.