| 番茄冰淇淋的研制 |
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| 引用本文： | 颜军. 番茄冰淇淋的研制[J]. 成都大学学报(自然科学版), 2000, 19(4): 53-57 |
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| 作者姓名： | 颜军 |
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| 作者单位： | 成都大学生物工程系!成都610081 |
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| 摘 要： | 以 0 15%的复合乳化剂和 0 5%的明胶作为乳化稳定剂 ,生产番茄冰淇淋。通过对此冰淇淋中番茄的不同添加量试验及酸度的分析 ,确定了番茄的最佳添加量为 30 % ,酸度为 0 2 8%时 ,产品有较好的品质。
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| 关 键 词： | 番茄 冰淇淋 添加量 酸度 |
Research of Tomato Icecream |
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| Yan Jun. Research of Tomato Icecream[J]. Journal of Chengdu University (Natural Science), 2000, 19(4): 53-57 |
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| Authors: | Yan Jun |
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| Abstract: | Using 0 15% composite emulphor and 0.5% glutin as stabilizer and emulsifying agent.By analyzing the acidity and testing the different amount of additive of tomatoes in the icecream,we've determined that,when the amount of additive is 30% and the acidity is 0.28%,the produced icecream is better quality. |
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| Keywords: | Tomato Icecream the Amount of Additive Acidity |
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