摘要
胡萝卜的营养价值较高 ,具有“小人参”之美称。以胡萝卜汁为芯料 ,葡萄果浆制成的棒冰料为外壳 ,再配合其它原料 ,利用正交试验确定最佳的生产工艺和配方 ,成功地研制出一种外酸内甜 ,清爽可口 ,营养丰富 。
The nutritional value of carrot is comparative to that of ginseng. A technique to make ice cream sandwich bar with carrot extracts,grape sauce,and other ingredients was developed through appropriate processing and formulation. The ice cream bar is nutritious,good to health,and tasts refreshing.
出处
《冷饮与速冻食品工业》
2003年第1期7-9,20,共4页
Beverage & Fast Frozen Food Industry
关键词
胡萝卜
雪糕
工艺
carrot
ice cream bar
technique
