| 大豆益生菌酸奶冰淇淋的研制 |
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| 引用本文： | 鄂卫峰.大豆益生菌酸奶冰淇淋的研制[J].乳业科学与技术,2006,28(3):118-120. |
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| 作者姓名： | 鄂卫峰 |
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| 作者单位： | 上海华宝孔雀香精香料有限公司,上海,200070 |
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| 摘 要： | 以大豆粉、酸奶和脱脂奶粉为主要原料，配以多种辅料，研究了含益生菌的低糖高蛋白保健型冰淇淋的生产工艺及技术要点。通过单因素试验最终确定了大豆益生菌酸奶冰淇淋的最佳配方：白砂糖10％，脱脂奶粉6％，大豆蛋白粉2％，植物油5％，糊精3．5％，CMC0．15％，黄原胶0．03％，刺槐豆胶0．02％。酸奶20％，单甘酯0．2％，柠檬酸0．2％，香精适量。
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| 关 键 词： | 高蛋白 酸奶 冰淇淋 |
| 文章编号： | 1671-5187（2006）03-0118-03 |
| 收稿时间： | 2006-01-18 |
| 修稿时间： | 2006年1月18日 |
Study on the Yogurt Ice Cream with Soybean powder |
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| E Weifeng.Study on the Yogurt Ice Cream with Soybean powder[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2006,28(3):118-120. |
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| Authors: | E Weifeng |
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| Abstract: | With soybean powder, yogurt, skim-milk powder and other ingredients as materials, yogurt ice cream with soybean powder was made; the technology and the key technical were studied. Through the experiment, the best component was decided: sugar 10%, skim-milk powder 6%, soybean protein powder 2%, vegetable oil 5%, dextrin 3.5%, CMC 0.15%, xanthan gum 0.03%. locust bean gum 0.02%, yogurt 20%, glycerin monostearate 0.2%, citric acid 0.2%, and some essence. |
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| Keywords: | high protein yogurt ice cream |
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