Position: Home > Articles > Physico-chemical Characteristics of Matri-Skim Milk Blend Ice Cream
FOOD SCIENCE
2004,25
(4)
83-86
山黧豆——脱脂乳混合冰淇淋的物理化学特性(英文)
作 者：
Salim-ur-Rehman;Sarfraz Hussain
;Atif Randhawa
;Muhammad Saeed-ud-Din
单 位：
University
关键词：
山黧豆脱脂乳;冰淇淋;制备
摘 要：
山黧豆(Lathyrussativus种植山黧豆属)和乳混合物是由山黧豆粉与脱脂乳粉混合,按110加入水稀释而成。在四个配方组中,山黧豆粉与脱脂乳粉比例分别是T1=12.587.5,T2=2575,T3=37.562.5和T4=5050。每100g固体(山黧豆粉+脱脂乳粉)混合成1000ml混合物。混合物经均质、消毒,用作冰淇淋原料。在保存期间,当酸度增加时,膨胀率、蛋白质含量、乳糖含量和pH值会下降。在4个配方组中,感观品质最好的是T3组。
译 名：
Physico-chemical Characteristics of Matri-Skim Milk Blend Ice Cream
作 者：
Salim-ur-Rehman,Sarfraz Hussain,Atif Randhawa,Muhammad Saeed-ud-Din
关键词：
matri milk blend;ice cream;prepare
摘 要：
Matri(Lathyrus sativus) milk blend was prepared by blending matri flour with skim milk powder and diluted withwater at the ratio of 1:10. In four blends, the matri flour and Skim milk powder ratios were T1 = 12.5:87.5, T2=25:75, T3=37.5:62.5 and T4=50:50. Each 100g of solids (matri flour + skim milk powder) were used for 1000 ml blend. The blend was homogenized,pasteurized and used for ice cream preparation. Overrun, protein, Lactose, pH decreased while acidity increased during storage.Sensory characteristics showed that treatment T3 was ranked best among them.
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