FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (10): 673-676.

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Preparation of Compound Yogurt Ice Cream Produced by Black Sweet Corn

   Gao-Yun,   Li-Jie, ZHANG  Yu,   Zhang-Jing,   Jiang-Wan-Jiao   

  1. 1.College of Chemical Engineering, Liaoning University of Science and Technology, Anshan 114044, China; 2.Yingkou Products Quality Supervision and Inspection Institute, Yingkou 115000, China; 3.College of Biology and Food Technology, Dalian Institute of Light Industry, Dalian 116034, China
  • Online:2006-10-15 Published:2011-11-16

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Abstract: This paper studies the prescription of yogurt ice cream produced by black sweet corn with nutrition function. By using black sweet corn oil to substitute fat, fermented milk with black sweet corn to strengthen nutrition. A new type of ice cream was made to possess special efficiency. The optimal formulas of mixed emulsifiers stabilizers and yogurt ice cream produced by black sweet corn were obtained by orthogonal test. The optimal formulas were that: guar gum:sodium carboxymethylceiiulose: xanthan gum:glycerol monostearate=2:1:1:2, fermented milk with black sweet corn 40%, mixed emulsifiers stabilizers 0.5%, dried whole milk 12%, black sweet corn oil 2%, sugar 15%. The product was of compact and soft body, mellow and enduring flavour and fine and smooth tissue structure, and its nutrition value was also increased.

Key words: black sweet corn, yogurt ice cream, mixed emulsifiers stabilizers