以新鲜的巴氏杀菌乳为主要原料,以感官评分为指标,通过单因素试验和正交试验优化了牛奶原味意式冰淇淋的配方。结果表明,制作1 kg的牛奶原味意式冰淇淋,各种原料的添加量分别为：巴氏杀菌乳650 g,淡奶油120 g,植物纤维65 g,结构基底粉70 g,白砂糖60 g,脱脂奶粉35 g。在此配方条件下制作的冰淇淋具有纯正柔和的牛奶香味,组织细腻滑润,口感丝滑软糯,绵密凉爽,甜度适中,感官评分可达90.4分,并且营养丰富,理化指标和卫生指标均符合相关标准要求。

Using fresh pasteurized milk as the main raw material,the formula of milk gelato was optimized by single factor test and orthogonal test with the sensory evaluation as index.The results showed that the addition amounts of various raw materials for making 1 kg gelato were as follows：pasteurized fresh milk 650 g,light cream 120 g,plant fiber 65 g,structural base powder 70 g,white granulated sugar 60 g,skim milk powder 35 g.The milk gelato prepared under the conditions of this formula has the pure soft milk flavor,fine and smooth tissue, silky and soft waxy taste,dense and cool,moderate sweetness,rich nutrition,sensory score up to 90.4 points,the physical and chemical indexes and health indexes meet the requirements of relevant standards.