冰淇淋融化特性问题的研究  

Research for the melt characteristic of the ice cream

作　　者：杜立红[1] 董吉林[1] 郑坚强[1] 

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801

出　　处：《食品科技》2004年第4期66-69,共4页Food Science and Technology

摘　　要：在传统冰淇淋生产的基础上,通过正交试验,找出影响冰淇淋融化特性的有关因素,在对试验结果分析对比的基础上,力求找出一种赋予冰淇淋良好外形、完好组织状态、细腻口感、纯正风味且成本低、加工工艺简单、具有良好抗融性的生产工艺。On the foundation of the traditional produced ice cream, through the orthogonal experiment, we find out the relevant factors for influencing ice creams to the melt characteristic. Analyzing the result of the test, we find out simple processing technology which has good appearances, best organize state, mouthfuls of the exquisite, pure flavor, low costs and has the good abilities to resist.

关 键 词：融化特性 复合乳化稳定剂 抗融性 膨胀率 老化 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]