【摘要】 通过对棕榈油中间分提物(PMF)理化性质分析,表明棕榈油中间分提物理化性质能满足生产冰淇淋要求,并用此特定油脂进行冰淇淋配方研究,确定PMF油基冰淇淋最佳配方:PMF添加量为6%、脱脂乳粉添加量为8%、糖添加量为13%、乳化剂添加量为0.5%、稳定剂添加量为0.2%。更多还原

【Abstract】 In this paper,the chemical and physical properties of palm mid fractionation(PMF) were analyzed.The results showed that the physic-chemical characteristics of palm mid fractionation(PMF) could meet the demand of ice cream manufacture.Formulations of ice cream based on palm mid fractionation(PMF) were designed and evaluated,and then the optimum formulation was determined.That is,the amount of PMF is 6%,the amount of skim milk powder is 8%,the amount of sugar is 13%,the amount of emulsifier is 0.5%,and the stabilizer is 0.2%.更多还原