酸奶冰淇淋的研制  

Research and production of yogurt icecream

作　　者：吕兵[1] 章军[1] 

机构地区：[1]无锡轻工大学

出　　处：《食品工业科技》1998年第4期33-34,共2页Science and Technology of Food Industry

摘　　要：酸奶冰淇淋是一种既有传统冰淇淋的特性又有酸奶特殊风味，而且还有保健功能的新型产品。本文对酸奶冰淇淋的配方及稳定剂进行了研究探讨。制得的产品口味独特，酸度为ｐＨ４．８～４．９，含乳酸菌活菌数为１．Yogurt icecream is one kind of new product with characteristic of traditional icecream and special flavor and health function of yogurt.The formula of yogurt icecream and stabilizer was studied in this paper.The final products have special taste and contains 1 12×10 8 cfu/g of viable lactic acid bacteria with pH4 8～4 9.

关 键 词：酸奶 冰湛淋 稳定剂 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程] TS252.54[轻工技术与工程—食品科学与工程]