【摘要】 该文以百香果浆、啤酒为原料，制作一种全新的低酒精度啤酒冰淇淋。通过单因素试验及响应面试验优化百香果啤酒冰淇淋配方，优化后配方为全脂奶粉45%、淡奶油10%、鸡蛋5%、明胶0.4%、淀粉0.3%、纯净水25.3%、啤酒7.6%、百香果汁5.2%、白砂糖1.2%，以优化后的配方制得的百香果啤酒冰淇淋呈淡黄色，质地细腻均一，具有协调的啤酒及百香果香气，味道中苦味、甜味、酸味均衡，且酒精度小于0.5%vol；其感官评分为88.30±4.38，膨胀率为（48.60±1.75）%，融化率为0.011 0±0.001 5，硬度为（2 968.00±72.62）g，黏附性为（9.12±0.56）g·s。更多还原

【Abstract】 A new low-alcohol beer ice cream was developed with passion fruit pulp and beer as raw materials.The formula for passion fruit-beer ice cream was optimized through single factor and response surface experiments. The optimized formula consisted of 45% whole milk powder,10% cream,5% eggs,0.4% gelatin,0.3% starch,25.3% purified water,7.6% beer,5.2% passion fruit juice,and 1.2% sugar. The passion fruitbeer ice cream produced with the optimized formula had a light yellow color,delicate and uniform texture. It had the coordinated aroma of beer and passion fruit,balanced taste of bitterness,sweetness,and sourness,with an alcohol content of less than 0.5% vol. Its sensory score was 88.30±4.38,expansion rate was(48.60± 1.75)%,melting rate was 0.011 0±0.001 5,hardness was(2 968.00±72.62)g,and adhesion was(9.12± 0.56)g·s.更多还原