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콩 및 당의 종류의 달리한 매실 콩아이스크림의 품질특성
이숙영,김아영,유지영,이중기,이향섭 중앙대학교 생활과학연구소 2003 생활과학논집 Vol.17 No.-
The purpose of this experiment was to compare the quality characteristics of soy ice creams prepared with soy protein isolate(SPI) or Jinpum-soybean, and different kinds of sweeteners of maltitol and sucrose, xylitol+sucrose, or malitiol. The viscosity of the ice cream mix containing xylitol+sucrose appeared the highest, and that from Jinpum-soybean was higher than that from SPI. The overrun of soy ice creams containing xylitol+sucrose was the highest, and the next was the samples containing maltitol+sucrose. The overrun values of Jinpum-soybean samples appeared higher than those of SPI samples. As for the case of the SPI samples, the melt-down percent was the highest in the sample of maltitol addition, and the next were maltitol+sucrose addition, xylitol+sucrose addition in order. The melt-down percent of Jinpum-soybean was the highest in the sample of maltitol+sucrose addition, and the next were maltitol addition, xylitol+sucrose addition in order. The higher the viscosity of samples, the lower the melt-down percent. In sensory characteristics, the beany flavor, flavor, mouthfeel, overall quality of Jinpum-soybean samples were evaluated better than those of SPI in general. The samples containing xylitol+sucrose evaluated better in beany flavor, mouthfeel, icy feel, and overall quality. The quality characteristics of the samples prepared with Jinpum-soybeans and xylitol+sucrose were evaluated the best.