香蕉鲜果冰淇淋的研究

以鲜香蕉和奶品为主要原料，研制香蕉鲜果冰淇淋的新工艺，探讨了果从不同用量对冰淇淋特性与质量的影响，设计了鲜果冰淇淋的栩方天然香蕉鲜果冰淇淋具有不同风味，不加任何合成色素和人人工香精，为香蕉枷工开辟了新途径。

Study on Fresh Fruit Ice Cream of Banana

A new processing of ice cream was described using milk and fresh banana as material. The character and quality of ice cream were influenced by addition of different fruits proportion. A new recipe was designed. Natural fruit ice cream of banana,had different flavour without adding synthetic colour and man-made essence. Thus new products were presented to market and a new way for utilizing banana was provided.