果蔬茶冰淇淋配方粉制备及应用
|
摘要
优化了蔬果复合型软质冰淇淋粉的最佳工艺参数。以黑枣、桂圆、百合、黑茶、全脂乳粉、乳清粉、植脂末、糖粉为主要原料,在单因素试验的基础上进行响应面分析,确定果蔬复合型软质冰淇淋粉的最佳工艺参数。果蔬复合型软质冰淇淋粉最佳生产配方:黑枣粉6.6%、桂圆粉2.4%、百合粉1.8%、黑茶粉1.2%、糖粉37.5%、全脂乳粉24%、植脂末19%、脱盐乳清粉6%、复配乳化稳定剂1.5%。该果蔬茶冰淇淋粉在实际应用中取得了较好的效果。
The optimal process parameters of the fruit and vegetable composite soft ice cream powder were optimized. Using black dates, longan, lily, black tea, whole milk powder, whey powder, non-dairy cream powder and sugar powder as the main raw materials, the response surface analysis was carried out on the basis of single factor test to determine the soft ice cream powder of fruit and vegetable composite type. The best process parameters. The best production formula of vegetable and fruit composite soft ice cream powder: black jujube powder 6.6%, longan powder 2.4%, lily powder 1.8%, black tea powder1.2%, sugar powder 37.5%, whole milk powder 24%, vegetable fat powder 19%, 6% of desalted whey powder and 1.5% of compound emulsion stabilizer. The fruit and vegetable tea ice cream powder had achieved good results in practical application.
The optimal process parameters of the fruit and vegetable composite soft ice cream powder were optimized. Using black dates, longan, lily, black tea, whole milk powder, whey powder, non-dairy cream powder and sugar powder as the main raw materials, the response surface analysis was carried out on the basis of single factor test to determine the soft ice cream powder of fruit and vegetable composite type. The best process parameters. The best production formula of vegetable and fruit composite soft ice cream powder: black jujube powder 6.6%, longan powder 2.4%, lily powder 1.8%, black tea powder1.2%, sugar powder 37.5%, whole milk powder 24%, vegetable fat powder 19%, 6% of desalted whey powder and 1.5% of compound emulsion stabilizer. The fruit and vegetable tea ice cream powder had achieved good results in practical application.
引文
[1]唐霞,梁爽,张华,等.发酵型黑枣酒加工工艺的研究[J].食品工业,2015,36(9):1-5.
[2]赵芳,杨永清,王冰然.浅谈桂圆的营养及食疗价值[J].邯郸职业技术学院学报,2010,23(4):94.
[3]岳福良,张小军,张相琼.桂圆澄清汁的工艺研究[J].农业科技通讯,2014(3):10-11.
[4]潘其辉,朱业斌,丁益清.万载县百合产业现状与发展对策[J].安徽农业科学,2013,41(15):6969-6970.
[5]左小博,苏小琴,孔俊豪,等.六堡黑茶浸提工艺优化及固体饮料开发[J].食品工业科技,2018,39(11):177-182.
[6]于金换.喷雾干燥软冰淇淋粉生产工艺研究[J].科技创新导报,2012(13):16-17.
[7]杨宇鸿,司卫丽,周雪松,等.半乳脂冰淇淋乳化稳定剂的开发[J].中国乳品工业,2013,41(10):16.
[2]赵芳,杨永清,王冰然.浅谈桂圆的营养及食疗价值[J].邯郸职业技术学院学报,2010,23(4):94.
[3]岳福良,张小军,张相琼.桂圆澄清汁的工艺研究[J].农业科技通讯,2014(3):10-11.
[4]潘其辉,朱业斌,丁益清.万载县百合产业现状与发展对策[J].安徽农业科学,2013,41(15):6969-6970.
[5]左小博,苏小琴,孔俊豪,等.六堡黑茶浸提工艺优化及固体饮料开发[J].食品工业科技,2018,39(11):177-182.
[6]于金换.喷雾干燥软冰淇淋粉生产工艺研究[J].科技创新导报,2012(13):16-17.
[7]杨宇鸿,司卫丽,周雪松,等.半乳脂冰淇淋乳化稳定剂的开发[J].中国乳品工业,2013,41(10):16.