【摘要】 以罗汉果汁为主要原料,利用正交试验对罗汉果发酵乳冰淇淋的生产工艺进行了研究。结果表明,罗汉果发酵乳冰淇淋的最佳配方为罗汉果汁25%,复合稳定剂0.4%,赤藓糖醇14%,发酵乳30%,以此得到营养价值高,结合了酸奶和冰淇淋的双重特点和风味独特的冰淇淋制品。更多还原

【Abstract】 With the raw material of the extraction liquid from Siraitia grosvenorii(Swingle)C.Jeffrey,the processing of fermented milk ice cream was studied and the optimal formula was decided by orthogonal experiments.Experiment results showed that the optimum conditions of fermented milk ice cream of Siraitia grosvenorii(Swingle)C.Jeffrey were the extraction liquid from Siraitia grosvenorii(Swingle)C.Jeffrey 25%,mixed emusifier 0.4%,erythritol 14%,fermented milk 30%.Then the ice cream with high nutrition and special flavor was made.更多还原