| 豆奶冰淇淋的工艺研究 |
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| 引用本文： | 崔鑫,魏恩宇,杨桂云.豆奶冰淇淋的工艺研究[J].食品工业,2003(1). |
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| 作者姓名： | 崔鑫 魏恩宇 杨桂云 |
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| 作者单位： | 山东淄博商校食品生物科研所，山东淄博商校食品生物科研所，山东淄博商校食品生物科研所 山东淄博 255022，山东淄博 255022，山东淄博 255022 |
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| 摘 要： | 用豆奶和牛奶结合制作冰淇淋,关键是去除豆腥味。本文从浸豆、磨浆、配方选择等方面进行了探讨。
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| 关 键 词： | 豆奶 冰淇淋 工艺 |
Study on technology of soybean milk ice cream |
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| Cui Xing et. al.Study on technology of soybean milk ice cream[J].The Food Industry,2003(1). |
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| Authors: | Cui Xing et al |
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| Affiliation: | Cui Xing et. al |
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| Abstract: | Using soya milk and milk to produce soya milk ice cream, the key was to remove offflavor of soybean. The soaking, milling of soybean and the formula of ice cream were studied. |
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| Keywords: | soya milk ice cream processing |
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