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红薯保健冰激凌生产工艺优化

Chan CHEN,Xiaobo CHEN,Hua LIN, Xiaoliang SHEN,Guangjie WANG,Xiaofang GUAN,Mingming WANG

AEM RODUCTS ROCESSING（2018）

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Abstract
以新鲜红薯为原料,配以牛奶等辅料制作红薯保健冰激凌.结果表明,红薯与牛奶的配比1∶1.4,白砂糖添加量0.6％,奶油添加量0.4％时制作出的红薯冰激凌口感最佳,既保留住冰激凌特有的奶香味,又增加了红薯独有的风味.红薯冰激凌制作工艺操作简便、易于控制,具有一定的可操作性.
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