| 香蕉果浆冰淇淋的研制 |
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| 引用本文： | 刘良忠,向学斌,朱本利.香蕉果浆冰淇淋的研制[J].湖北农学院学报,2001,21(4):335-337. |
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| 作者姓名： | 刘良忠 向学斌 朱本利 |
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| 作者单位： | 湖北农学院食品科学系, |
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| 摘 要： | 以鲜香蕉和牛奶为主要原料，探讨了制作香蕉果浆冰淇淋的新工艺，分析了不同果浆和添加剂用量对冰淇淋质量的影响。试验结果表明：当果肉含量为20g/100g，添加剂用量为0．3g/100g时，产品有良好的风味和质地。
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| 关 键 词： | 冰淇淋 香蕉果浆 制作工艺 |
| 文章编号： | 1004-3888(2001)04-0335-03 |
| 修稿时间： | 2001年2月23日 |
The Processing of Banana Pulp-ice Cream |
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| LIU Liang zhong,XIANG Xue bin,ZU Ben li.The Processing of Banana Pulp-ice Cream[J].Journal of Hubei Agricultural College,2001,21(4):335-337. |
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| Authors: | LIU Liang zhong XIANG Xue bin ZU Ben li |
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| Abstract: | The processing technique of banana pulp ice cream which was mainly made of fresh banana and milk powder was introduced. Besides, it probed the effects of the amount of banana pulp and the additives on the specific properties and quality of the banana pulp ice cream . The results showed that products,whose banana pulp content was 200 g/kg and additive content 3 g/kg,had good flavor and texture. |
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| Keywords: | ice cream banana pulp processing technique |
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