摘要
黑米是我国稻米中珍品,营养价值极高。木糖醇具有许多药用保健功能。以黑米为主要辅料,用木糖醇代替部分蔗糖,生产出低糖具有营养保健性的新产品——木糖醇黑米冰激淋,并对工艺中黑米粉的处理、杀菌、均质、老化、凝冻等操作对冰激淋质量的影响进行初步探讨。
The black kerneled rice is the collector＇s item of Chinese rice and it has high alibility. Xylitol has a lot of high nutritional and medical value. Though useing the black kerneled rice as primary accessories and useing xylitol instead of sugar, we product lower sugar and high nutritional value and medical value new produton-black kerneled rice ice cream through adding xylitol. Besides, we brief study the effect of theoperation such as disposal, sterilization, equal character, aging and concretion on quality of ice cream.
出处
《食品科技》
CAS
北大核心
2008年第7期61-63,共3页
Food Science and Technology
关键词
木糖醇
黑米粉
冰激淋
杀菌
老化
xylitol
black kerneled rice powder
ice cream
sterilization
aging
