|Table of Contents|

DevelopmentofHealthyCactusIceCream(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年16期
Page:
152-154
Research Field:
Publishing date:

Info

Title:
DevelopmentofHealthyCactusIceCream
Author(s):
LIANGYan
DepartmentofFoodEngineering，JilinAgriculturalCollegeofScienceandTechnology，Jilin，Jilin132101
Keywords:
cactusjuice; icecream; compositestabilizer; expansionrate
PACS:
TS255.36
DOI:
-
Abstract:
Takingmilkandcactusasthemainrawmaterials，throughsinglefactorexperimentandorthogonalexperiment，thetechnologicalprocessandrecipeofcactusicecreamweredeveloped.Theresultsshowedthatthebestrecipewasasfollowing：4%milkpowder，9%cactusjuice，12%sugar，monoglycerides0.35%andthecompositestabilizer0.3%(CMC-Na∶xanthenesgum=1∶1).Cactusicecreamwhichwasmadeaccordingtosuchformulawasinlightgreencolorandcompleteformwithfineorganizationandpurecoordinationaroma.

References:

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Memo

Memo:
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Last Update: 2014-09-12