| 番茄冰糕与番茄冰糕粉的研制 |
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| 引用本文： | 蔡云升,明玉国,孙晓波.番茄冰糕与番茄冰糕粉的研制[J].食品工业,2003(1). |
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| 作者姓名： | 蔡云升 明玉国 孙晓波 |
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| 作者单位： | 上海应用技术学院
(蔡云升)，曼氏食品研究所
(明玉国)，曼氏食品研究所(孙晓波) |
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| 摘 要： | 通过番茄冰糕的研制,确定了番茄冰糕和冰糕粉的配方,冰糕复合乳化稳定剂的组合与用量,制得番茄冰糕产品组织结构细腻润滑,口感清凉爽口。
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| 关 键 词： | 番茄冰糕 稳定剂 生产工艺 |
Processing of tomato water ice and tomato water ice powder |
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| Cai Yun-sheng et. al.Processing of tomato water ice and tomato water ice powder[J].The Food Industry,2003(1). |
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| Authors: | Cai Yun-sheng et al |
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| Affiliation: | Cai Yun-sheng et. al |
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| Abstract: | The recipes of tomato water ice and water ice powder components and dosage of mixed water ice stabilizer were determined by experiment. Water ice obtained has smooth texture and clean mouthfeel. |
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| Keywords: | tomato water ice stabilizer process |
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