| 猕猴桃全果肉冰淇淋生产工艺的研究 |
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| 引用本文： | 吴天祥,姚智宇.猕猴桃全果肉冰淇淋生产工艺的研究[J].中国乳品工业,1999,27(2):13-14. |
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| 作者姓名： | 吴天祥 姚智宇 |
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| 作者单位： | [1]贵州工业大学 [2]龙丹乳业集团 |
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| 摘 要： | 根据猕猴桃的营养价值，采用冰淇淋的生产工艺，研制出猕猴桃冰淇淋，介绍了其生产工艺。试验结果表明，在奶油冰淇淋原料中加入１５％的猕猴桃浆果，具有特殊的猕猴桃风味并具有保健功能。
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| 关 键 词： | 猕猴桃 冰淇淋 生产工艺 |
Study on Process for Manufacture of Ice Cream Containing Kiwi |
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| Wu Tianxiang,Yao Zhiyu,Jiang Dongmei.Study on Process for Manufacture of Ice Cream Containing Kiwi[J].China Dairy Industry,1999,27(2):13-14. |
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| Authors: | Wu Tianxiang Yao Zhiyu Jiang Dongmei |
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| Affiliation: | Wu Tianxiang Yao Zhiyu Jiang Dongmei (Guizhou University of Technology)(Long Dan Dairy Group) |
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| Abstract: | Ice cream containing kiwi is manufactured with the technology of ice cream on kiwis nutrition value.The process is introduced as well.The results show that the kiwi ice cream has unique flavour and health care function added with 15% kiwi fruit to the raw materials. |
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| Keywords: | kiwi icecream technology |
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