| 沙棘冰激淋的研制 |
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| 引用本文： | 陈丽娜,高长城.沙棘冰激淋的研制[J].长春大学学报,2010(2):21-22. |
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| 作者姓名： | 陈丽娜 高长城 |
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| 作者单位： | 长春大学农产品深加工吉林省重点实验室,吉林长春130022 |
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| 基金项目： | 吉林省教育厅科技计划项目(吉教科合字[2008]第194号) |
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| 摘 要： | 采用正交试验设计对影响沙棘冰激淋口感及质量的因素进行了研究，最终确定沙棘冰激淋最佳配比为：沙棘汁添加量为4％，明胶为0．3％，单甘脂为0．1％，羧甲基纤维素钠（CMC）为0．3％；最佳配比产品膨胀率为86．1％，融化率为70．3％，组织状态同市售一般产品，但具有沙棘特有的香味。
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| 关 键 词： | 沙棘 冰激淋 配方 |
Preparation of hippophae ice-cream |
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| CHEN Li-na,GAO Chang-cheng.Preparation of hippophae ice-cream[J].Journal of Changchun University,2010(2):21-22. |
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| Authors: | CHEN Li-na GAO Chang-cheng |
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| Institution: | Key Laboratory of Agricultural Products Processing;Changchun University;Changchun 130022;China |
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| Abstract: | Orthogonal test is made to research the factors affecting taste and quality of hippophae ice-cream.The optimum proportion is ascertained as: hippophae juice 4%,gelatin 0.3%,GMS 0.1%,CMC 0.3%;The overrun of optimum proportion is 86.1% and freeze-thaw is 70.3%.The organization state is just as that of generic products,but has the unique flavor of hippophae. |
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| Keywords: | sea buckthorn ice-cream recipe |
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