Abstract
The technical process and prescription for health ice-cream using fresh goat milk and Soybean oligosaccharides (SBOS) as the main auxiliary material were explored, by measuring expansion rate and melting rate of the ice cream , both the quality of product (color, texture, flavor and tissue state) and the cost had also been considered, the different ageing time , goat milk, SBOS ,emulsifiers and stabilizers were compared and studied. The single factor test and orthogonal experiment showed that the optimum conditions: fresh goat milk 50%, sugar 10%, SBOS 10%, emulsifiers (monoglyceride: sucrose ester=1:1) 0.4%, stabilizers (CMC: gelatin=1:1) 0.35%, ageing time 4h. Under this condition, the expansion and melting rate of the final product were 95.14%, 38.83%.And the quality of SBOS goat milk ice cream product was perfect.
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