知识与财富的链接
利用杏鲍菇、玉米膳食纤维配以其他辅料研制高纤维杏鲍菇冰淇淋。在单因素试验的基础上,通过正交试验优化高纤维杏鲍菇冰淇淋的配方。结果表明,高纤维杏鲍菇冰淇淋的最佳配方为:设定奶粉添加量7.0%,绵白糖添加量9.0%,玉米膳食纤维添加量1.5%的条件下,杏鲍菇浆添加量7.0%,单甘酯添加量0.2%,羧甲基纤维素钠(CMC-Na)添加量0.15%,明胶添加量0.15%。在此条件下,制得的高纤维杏鲍菇冰淇淋平均感官品质评分为93.62分,冰淇淋颜色均匀一致,有淡淡的奶香味,形体完整,组织细腻。
High-fiber ice cream was developed using Pleurotus eryngii, corn dietary fiber and other accessories. The formula of high-fiber Pleurotus eryngii ice cream was optimized by single factor and orthogonal tests. The results showed that, the optimal formula of high-fiber Pleurotus eryngii ice cream were as follows: added milk powder amount 7.0%, soft white sugar amount 9.0%, corn dietary fiber amount 1.5%, Pleurotus eryngii pulp amount 7.0%, monoglyceride amount 0.2%, CMC-Na amount 0.15%, and gelatin amount 0.15%. Under these conditions, the mean sensory quality score of the ice cream was 93.62, and the ice cream exhibited uniform color, slight milk aroma, complete structure, smooth and fine texture.
