Preparation of Compound Yogurt Ice Cream Produced by Fermented Almond and Peanut

Abstract

Abstract: By using orthogonal test, this paper focuses on the raw material of yogurt produced by almond, peanut and fresh milk, and then use the yogurt as the main material to develop the prescription of ice cream products. A new type of lactobacillus ice cream product was developed which has fermentable activity and unique flavor. Besides, this ice cream has a certain function in nutrition and health care and the content of its active lactobacillus reached 3.0×106CFU/g.

Key words: ferment, almond yogurt, ice cream, preparation

LI Shu-Gang, HOU Xu-Jie, ZHANG Na, YANG Bao-Qiu. Preparation of Compound Yogurt Ice Cream Produced by Fermented Almond and Peanut[J]. FOOD SCIENCE, 2007, 28(1): 381-383.

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Preparation of Compound Yogurt Ice Cream Produced by Fermented Almond and Peanut

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