| 红枣莲藕冰淇淋的研制 |
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| 引用本文： | 张宁宁. 红枣莲藕冰淇淋的研制[J]. 佳木斯大学学报, 2006, 24(3): 444-445,453 |
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| 作者姓名： | 张宁宁 |
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| 作者单位： | 东北农业大学,黑龙江,哈尔滨,150030 |
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| 摘 要： | 对红枣莲藕冰淇淋的生产工艺进行了研究，试验结果表明：以红枣莲藕浆15％，奶油10％，脱脂乳粉10％，蔗糖14％，所制成的红枣莲藕冰淇淋色泽自然、风味独特，是一种营养保健冰淇淋.
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| 关 键 词： | 红枣 莲藕 冰淇淋 研制 |
| 文章编号： | 1008-1402（2006）03-0444-02 |
| 收稿时间： | 2006-04-01 |
| 修稿时间： | 2006-04-01 |
Preparation of Jujube Lotus Root Ice Cream |
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| ZHANG Ning-ning. Preparation of Jujube Lotus Root Ice Cream[J]. Journal of Jiamusi University(Natural Science Edition), 2006, 24(3): 444-445,453 |
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| Authors: | ZHANG Ning-ning |
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| Affiliation: | 1. HLJ August First Land Rectamation University, Daqing 163003. China; 2. Middle School of Qindeli Farm, Tongjiang 156426, China |
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| Abstract: | The technique to prepare jujube and lotus root ice cream was studied.A new type of ice cream with jujube and lotus root juice was developed with the following formula:15% jujube and lotus root juice,10% cream,10% skimmed milk power and 14% sugar.The product is of high quality with a natural color and unique taste. |
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| Keywords: | EDTA complex formation titration Zinc sparse soil |
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