老化时间和温度对软冰淇淋品质的影响  

Study on the influence of ageing temperature and time on soft-serve ice cream quality

作　　者：刘梅森 何唯平 盛明珠 

机构地区：[1]深圳市海川实业股份有限公司,海南深圳518040

出　　处：《中国乳品工业》2006年第9期33-36,共4页China Dairy Industry

基　　金：广东省科技厅地市重点引导项目(2004B26001143);深圳市科技重点项目(深科信[2005]387号)

摘　　要：对反映软冰淇淋品质的各指标进行测试,以考察老化时间和老化温度对软冰淇淋品质的影响。结果表明,老化温度对老化速度没有规律性影响。老化温度在20℃,老化时间以30min时对软冰淇淋的品质影响为佳。The soft-serve ice cream quality indices concerning viscosity, overrun and resistant-melted were studied in accordance to the ageing temperature and time variety, the results showed that the ageing temperature gave illogically effect on the ageing velocity. The soft-serve ice cream showed a better quality when the ageing temperature and time are 20 ℃ and 30 min.

关 键 词：软冰淇淋 老化时间 老化温度 抗溶性 膨化率 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]