【摘要】 以葛根淀粉为主要辅料,开发冰淇淋产品,着重探讨葛粉冰淇淋的工艺流程及配方。结果表明:主配方奶油为8％、奶粉为4％、葛根淀粉为3％,复合乳化稳定剂配方CMC为0.2％、明胶为0.3％、单甘酯为0.2％时,可生产出色泽乳白、组织细腻、口感柔和清爽的冰淇淋产品。更多还原

【Abstract】 A technical process and prescription of ice - cream has been explored in the paper using pueraria powder as the main auxiliary material. The results showed that the product with fine and smooth texture was achieved with the main material containing butter 8% , milk powder 4% , pueraria powder 3% , and the emulsifying stabilizers containing CMC 0.2% , gelatin 0.3% , monoglyceride 0.2% .更多还原