摘要
本文利用绿茶粉作为功能基料,研制开发抹茶冰淇淋,抹茶奶茶和抹茶面条。研究了绿茶粉添加量对冰淇淋,奶茶和面条感官质量的影响;冰淇淋,奶茶和面条绿茶粉的最佳添加量分别为0.6%、0.6%、0.8%,并提出了抹茶冰淇淋,抹茶奶茶和抹茶面条的最佳配方。
The maccha ice-cream, maccha milk and maccha noodle were developed by application of green tea powder asfunctional material. The effects of dose of green tea powder on sensitive quality of maccha ice-cream,maccha milk and macchanoodle were studied. The optimized proportions of application green tea powder in maccha ice-cream,maccha milk andmaccha noodle were 0.6%, 0.6%, 0.8% respectively. The suit proportion for maccha ice-cream,maccha milk and macchanoodle were also suggested.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第4期122-124,共3页
Food Science
基金
江苏省十五科技攻关项目(BE2003341)
