摘要
利用正交试验探讨了丹贝粉、奶粉、人造奶油及瓜儿胶的添加量对丹贝冰淇淋膨胀率及感官质量的影响。结果显示 ,它们对丹贝冰淇淋的膨胀率和感官质量均有显著性的影响。当丹贝粉、奶粉、人造奶油及瓜儿胶的添加量分别为 9 0 %、5 0 %、5 0 %和 0 2 %时 。
In the present study,effects of Tempeh powder,milk powder,butter,and guar gum on swell rate and sensory organ quality of Tempeh ice cream were investigated by orthogonal test method.Results showed that the swell rate and sensory organ quality of Tempeh ice cream were significantly effected by the above factors.The best swell rate and sensory organ quality were obtained when the contents of Tempeh powder,milk powder,butter,and guar gum were 9\^0%\,5\^0%\,5\^0% and 0\^2% respectively.\;
出处
《食品工业科技》
CAS
CSCD
北大核心
2001年第3期47-48,共2页
Science and Technology of Food Industry
关键词
丹贝冰淇淋
膨胀率
感官质量
添加量
配方
orthogonal test
tempeh ice cream
swell rate
sensory organ quality
