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投稿时间：2018-12-24
投稿时间：2018-12-24
中文摘要: 以猕猴桃、酸奶为主要原料，对猕猴桃酸奶冰淇淋进行调配试验。通过单因素试验结果确定：猕猴桃汁最佳添加量为20%，酸奶最佳添加量为30%，白砂糖最佳添加量为8%。正交试验结果确定：猕猴桃汁最佳添加量为20%，酸奶最佳添加量为32%，白砂糖最佳添加量为10%；最佳复合稳定剂配方为：羧甲基纤维素钠添加量为0.20%、海藻酸钠添加量为0.15%、黄原胶添加量为0.25%。此时制得的冰淇淋膨胀率可达58.3%，融化率仅为33.5%，抗融化效果较理想，冰淇淋酸甜适度、组织细腻，有猕猴桃和酸奶独有的风味和香味，感官评定评分最高。
Abstract:Kiwi and yogurt were used as the main raw materials to carry out the blending test of kiwi yogurt ice cream.The results of the single factor test showed that the optimum addition of kiwi juice was 20 %，the optimum addition of yogurt was 30%，the optimum addition of sugar was 8%.The results of the orthogonal test showed that the optimum addition of kiwi juice was 20 %，the optimum addition of yogurt was 32 %，the optimum addition of sugar was 10 %.The optimal formula for stabilizer was showed that the addition of sodium carboxymethyl cellulose sodium was 0.20 %，the addition of sodium alginate was 0.15 %，the addition of xanthan gum was 0.25%.At this time，the ice cream expansion rate was 58.3%，melting rate was only 33.5%，the effect of melting was ideal，ice cream was sweet and mild，tissue was delicate，it had kiwi and yogurt unique flavor and fragrance，with the highest sensory evaluation score.
keywords: ice cream kiwi yogurt compound stabilizer development
文章编号：201911021 中图分类号： 文献标志码：
基金项目:黑龙江省大学生创新创业训练计划项目（201810236057）
| Author Name | Affiliation |
| MA Xue，PEI Zhuo，YU Yong-chun | College of Food and Pharmaceutical Engineering，Suihua University，Suihua 152061，Heilongjiang，China |
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