| 美国冰淇淋质构的发展动向与中国的对策 |
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| 引用本文： | 杨湘庆,沈悦玉. 美国冰淇淋质构的发展动向与中国的对策[J]. 冷饮与速冻食品工业, 2006, 12(2): 1-3,8 |
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| 作者姓名： | 杨湘庆 沈悦玉 |
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| 作者单位： | 天津商学院食品系,天津,300122 |
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| 摘 要： | 冰淇淋质构影响冰淇淋的口感、抗化度、抗变形度、质地松软度或坚实度、冰的晶态、冰晶的分布位置和定向.控制水分活度,选择冰淇淋乳化剂、冰淇淋增稠剂、冰淇淋辅料,配合恰到好处的工艺条件,可控制冰淇淋质构.
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| 关 键 词： | 质构 水分活度 冰晶 颗粒度 |
| 文章编号： | 1007-0818（2006）02-0001-04 |
| 收稿时间： | 2005-11-28 |
| 修稿时间： | 2005-11-282006-01-18 |
Quality and Structure of American Ice Cream and Response of Chinese Ice Cream Industry |
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| YANG Xiang-qing,SHEN Yue-yu. Quality and Structure of American Ice Cream and Response of Chinese Ice Cream Industry[J]. Beverage & Fast Frozen Food Industry, 2006, 12(2): 1-3,8 |
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| Authors: | YANG Xiang-qing SHEN Yue-yu |
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| Affiliation: | Food Dept. of Tianjin University of Commerce, Tianjin 300122, China |
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| Abstract: | The quality and structure of ice cream influence the mouth feel, meltability, deformability, softness or hardness of the product,as well as the growth,distribution and orientation of ice crystals. The control of water activity and the choice of ice cream emulsifiers as well as thickeners with suitable operation technical conditions can be used to improve the quality and structure of ice cream to a superior level. |
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| Keywords: | quality and structure water activity ice crystals graininess |
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