酸奶冰激淋的研制  

Development of yoghurt ice cream

作　　者：池慧芳[1] 

机构地区：[1]包头轻工职业技术学院乳品工程学院,内蒙古包头014035

出　　处：《内蒙古农业科技》2015年第2期126-127,共2页Inner Mongolia Agricultural Science and Technology

基　　金：包头轻工职业技术学院校级科研项目(QY2014-1-6)

摘　　要：酸奶冰激淋是一种深受消费者喜爱的冷冻食品,它同时具有酸奶的营养价值与冰激淋的优质口感,并具有一定的保健功能。对酸奶冰激淋生产工艺中的杀菌、发酵、均质、老化、凝冻等关键技术环节对冰激淋质量的影响进行了探讨,并对其产品质量的检验标准进行了讨论。Yogurt ice cream is a kind of frozen food and is popular with consumers.It simultaneously has the nutritional value of yogurt,quality taste of ice cream and health care function.In this study,the influence of the key technologies,including sterilizing,ferment, homogenization, aging and freezing,on the ice cream quality were investigated,and the inspection standards of the product quality were determined.

关 键 词：酸奶冰激淋 生产工艺 检验标准 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]