摘要
以感官评分为指标,通过单因素和正交试验优化白桃口味糯米糍冰淇淋的配方.结果表明冰淇淋最佳配方为:白砂糖75 g,麦芽糖浆70 g,脱脂奶粉90 g,稀奶油180 g,椰子油50 g,麦芽糊精35 g,浓缩桃汁5 g,复配乳化稳定剂3.5 g,生活饮用水491.5 g,白桃香精2 g.与其搭配的糯米皮最佳配方为:糯米粉20 kg,麦芽糖浆70 kg,鸡蛋白粉0.5 kg,起酥油2 kg,食盐100 g,白桃香精125 g,胭脂虫红色素40 g,生活饮用水10 kg.在此最佳工艺参数下,可以制得色泽均匀一致,口感软糯香甜,白桃香气宜人的糯米糍冰淇淋.
The formula of nuomici ice cream with white peach flavor was optimized by single factor and orthogonal tests by the sensory score as index.The results showed that the best stuffing formula was:white sugar 75 g,malt syrup 70 g,skim milk powder 90 g,single cream 180 g,coconut oil 50 g,maltodextrin 35 g,peach juice concentrate 5 g,mixed emulsifying stabilizer 3.5 g,domestic drinking water 491.5 g,white peach flavor essence 2 g.The best wrapper formula matched with the best stuffing formula was:glutinous rice flour 20 kg,malt syrup 70 kg,egg white power 0.5 kg,shortening 2 kg,salt 100 g,white peach flavor essence 125 g,cochineal red pigment 40 g,and domestic drinking water 10 kg.Under the optimum process parameters,a kind nuomici ice cream with uniform color,soft and sweet taste,pleasant aroma of white peach could be obtained.
作者
高博
GAO Bo(Shenyang Zhongjie Coolerfood Co.LTD,Shenyang 110000,Liaoning,China)
出处
《中国甜菜糖业》
2022年第2期29-36,共8页
China Beet & Sugar
关键词
冰淇淋
糯米皮
白桃口味
糯米糍冰淇淋
感官评价
ice cream
nuomici wrapper
white peach flavor
nuomici ice cream
sensory evaluation
