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投稿时间：2017-04-21
投稿时间：2017-04-21
中文摘要: 主要研究黑木耳冰淇淋的生产工艺及品质评价，探讨黑木耳浆、全脂奶粉、CMC-Na、明胶添加量对冰淇淋品质的影响，采用单因素试验和正交试验筛选产品最佳工艺配方。结果表明：当黑木耳浆添加量为7%、全脂奶粉添加量为7%、羧甲基纤维素钠（CMC-Na）添加量为0.2%、明胶添加量为0.4%时，制得的黑木耳冰淇淋口感润滑细腻，风味独特，组织状态良好。
Abstract:This experiment mainly study the black fungus production formula and production process of ice cream and discuss the effects of black fungus，whole milk powder，CMC-Na，gelatin content addition on the quality of ice cream.The best formula determined by orthogonal experiments.The result as follows：black fungus addition was 7%，milk powder addition 7%，sodium carboxymethyl cellulose（CMC-Na）0.2%，gelatin 0.4%，in the condition of black fungus ice cream tasted exquisite lubrication，and it had particular flavor and good texture.
文章编号：201723024 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| GAO Xiu-lan，LIU Jing | Department of Food Engineering，Inner Mongolia Business&Trade Vocational College，Huhhot 010070，Inner Mongolia，China |
引用文本：
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