Optimization of Formula and Processing Technology of Oat Slurry Ice Cream
By using oat slurry,white granulated sugar and whole milk powder as the main raw materials,the formula and processing technique of oat slurry ice cream were optimized through single factor tests and orthogonal experiments.The results show that the optimal formula for oat slurry ice cream is comprised of 19％oat slurry,15％white granulated sugar,8％whole milk powder,2％skim milk powder and 0.5％compound emulsifying stabilizer,and the optimal process entails homogeneous temperature of 68 ℃,homogeneous pressure of 17MPa,aging temperature of 4 ℃,aging time of 5 hours and freezing temperature of-4℃.The oat slurry ice cream produced under these conditions has a uniform color,a complete structure,no collapse,no ice crystals,cold taste and the unique fragrance of oat and light milk flavor.And all the physical and chemical indexes of the product meet the requirements.
万方数据
维普
