农产品加工（上半月）
農產品加工（上半月）
농산품가공（상반월）
Academic Periodical of Farm Products Processing
2015年
3期
14-16
,共3页
陈德彬%王德刚%宋琳%李新
陳德彬%王德剛%宋琳%李新
진덕빈%왕덕강%송림%리신
玫瑰花%柠檬%蜂蜜%冰激凌
玫瑰花%檸檬%蜂蜜%冰激凌
매괴화%저몽%봉밀%빙격릉
rose%lemon%honey%ice cream
随着消费者健康意识的提升，冰激凌新品的开发已有所改变，具有更多保健功能的新品越来越受到欢迎。采用全脂奶粉为主要原料，加入具有养颜和提高免疫力的玫瑰柠檬混合酱生产冰激凌，通过正交试验研究玫瑰柠檬风味冰激凌最优配方。结果表明，优化配方为白砂糖15%，全脂奶粉10%，炼乳6%，稀奶油5.0%，玫瑰柠檬混合酱5%，刺槐豆胶0.3%，蛋黄粉0.3%，单甘酯0.2%，成品具有浓郁的玫瑰香味，口感细腻柔滑、酸甜适中。
隨著消費者健康意識的提升，冰激凌新品的開髮已有所改變，具有更多保健功能的新品越來越受到歡迎。採用全脂奶粉為主要原料，加入具有養顏和提高免疫力的玫瑰檸檬混閤醬生產冰激凌，通過正交試驗研究玫瑰檸檬風味冰激凌最優配方。結果錶明，優化配方為白砂糖15%，全脂奶粉10%，煉乳6%，稀奶油5.0%，玫瑰檸檬混閤醬5%，刺槐豆膠0.3%，蛋黃粉0.3%，單甘酯0.2%，成品具有濃鬱的玫瑰香味，口感細膩柔滑、痠甜適中。
수착소비자건강의식적제승，빙격릉신품적개발이유소개변，구유경다보건공능적신품월래월수도환영。채용전지내분위주요원료，가입구유양안화제고면역력적매괴저몽혼합장생산빙격릉，통과정교시험연구매괴저몽풍미빙격릉최우배방。결과표명，우화배방위백사당15%，전지내분10%，련유6%，희내유5.0%，매괴저몽혼합장5%，자괴두효0.3%，단황분0.3%，단감지0.2%，성품구유농욱적매괴향미，구감세니유활、산첨괄중。
Development of ice cream new products has been changed with consumer health consciousness improving,new products with health-care function are becoming more and more popular. In order to study on optimal formula making ice cream containing rose and lemon,orthogonal experiment is used. The results show that the optimal formula includ sugar 15%, uhole milk pouer 10%,condensed milk 6%,cream 5.0%,rose and lemon mixture 5%,locust bean gum 0.3%,yolk powder 0.3%,monoglyceride 0.2% finished product posses intense rose flavor,fine and smooth taste,moderate sweet and sour.
