农产品加工·学刊(中)
農產品加工·學刊(中)
농산품가공·학간(중)
AEM RODUCTS ROCESSING
2014年
10期
29-30,34
,共3页
赵月%任丽莉%崔海涛%韩翠萍%张昀博%冯智超
趙月%任麗莉%崔海濤%韓翠萍%張昀博%馮智超
조월%임려리%최해도%한취평%장윤박%풍지초
蓝莓酒%冰激凌%加工工艺
藍莓酒%冰激凌%加工工藝
람매주%빙격릉%가공공예
blueberry wine%ice cream%technology
随着人们消费和饮食观念的改变,营养食品也越来越受到欢迎。研究以蓝莓酒为原料,制作蓝莓酒冰激凌的加工工艺。结果表明,蓝莓酒10%,蔗糖10%,奶粉10%,奶油4%,稳定剂0.4%,可以研制出色泽明快、风味独特、具有营养保健功能的蓝莓酒冰激凌。
隨著人們消費和飲食觀唸的改變,營養食品也越來越受到歡迎。研究以藍莓酒為原料,製作藍莓酒冰激凌的加工工藝。結果錶明,藍莓酒10%,蔗糖10%,奶粉10%,奶油4%,穩定劑0.4%,可以研製齣色澤明快、風味獨特、具有營養保健功能的藍莓酒冰激凌。
수착인문소비화음식관념적개변,영양식품야월래월수도환영。연구이람매주위원료,제작람매주빙격릉적가공공예。결과표명,람매주10%,자당10%,내분10%,내유4%,은정제0.4%,가이연제출색택명쾌、풍미독특、구유영양보건공능적람매주빙격릉。
As people consumption ideas and dietary ideas change, healthy food is more and more popular. The technology of ice cream with blueberry wine is studied. The results show that taking 10% blueberry wine, 10% sugar, 10% milk powder, 4% cream and 0.4% stabilizer as the formula, a health product with delicious taste and good-looking appearance can be obtained.