期刊论文

中文

食品工业科技

1002-0306

2005

26

1

104-105

10.13386/j.issn1002-0306.2005.01.030

湖南省2001年度农业科技指导性计划项目（01NKY2034）；

本校为第一机构

以串叶松香草等为主要辅料研制冰淇淋.着重探讨了冰淇淋的加工工艺及配方,结果表明,最佳配方为奶油5%,糖15%,鸡蛋10%,牛奶40%,奶粉5%,串叶松香草提取物10%,复合稳定剂0 5%,水15%.

A technical process and prescription for ice cream has been explored in this paper using Silphium perfoliatum as the main auxiliary material. The result showed that the best formula for the production of the ice cream is 5% butter, 15% sugar, egg 10%, 40% milk, 5% milk powder, the extract of Silphium perfoliatum 10%, the ...