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| 黑莓冰淇淋 | |
| 引用本文： | 陆新龙. 黑莓冰淇淋[J]. 冷饮与速冻食品工业, 2002, 8(3): 25-27 |
| 作者姓名： | 陆新龙 |
| 作者单位： | 连云港如意集团研究发展部,江苏连云港,222006 |
| 摘 要： | 研究了新型冰淇淋———黑莓冰淇淋的生产工艺 ,对影响产品品质的几个主要因素进行了深入探讨 ,提出了生产黑莓冰淇淋的最佳条件 ,据此制得营养丰富、风味独特的黑莓冰淇淋 |
| 关 键 词： | 黑莓 冰淇淋 产品品质 工艺条件 |
| 文章编号： | 1007-0818(2002)03-0025-02 |
| 修稿时间： | 2002-04-29 |
Technology of Blackberry Ice Cream |
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| LU Xin long. Technology of Blackberry Ice Cream[J]. Beverage & Fast Frozen Food Industry, 2002, 8(3): 25-27 | |
| Authors: | LU Xin long |
| Abstract: | Based on real processing experience ,this article made some research and analysis on production of Blackberry Ice Cream furthermore, some key techniques, such as melting resistance and selection of stabilizers etc ,have been also mentioned as well. The fermented wine processed in this way is nourishing and has unique flavor. |
| Keywords: | Blackberry ice cream production quality key techniques |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |