| 冰淇淋制作中冰相体积和稳定剂对重结晶的影响 |
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| 引用本文： | 江晔. 冰淇淋制作中冰相体积和稳定剂对重结晶的影响[J]. 苏州大学学报(工科版), 2001, 21(5): 67-69 |
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| 作者姓名： | 江晔 |
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| 作者单位： | 蚌埠高等专科学校食品工程系, |
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| 摘 要： | 冰淇淋在热休克后,添加稳定剂角豆胶(LocustBeahGum,LBG)的样品比不加任何稳定剂的对照样品含较小的冰结晶,即LBG对重结晶有抑制作用.
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| 关 键 词： | 冰淇淋 重结晶 稳定剂 |
| 文章编号： | 1000-1999(2001)05-0067-03 |
| 修稿时间： | 2001-06-25 |
EFFECTS OF PHASE VOLUME AND STABILIZERS ON RECRYSTALLIZATION IN ICE CREAM MAKING |
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| JIANG Ye. EFFECTS OF PHASE VOLUME AND STABILIZERS ON RECRYSTALLIZATION IN ICE CREAM MAKING[J]. Journal of Suzhou University(Engineering Science Edition), 2001, 21(5): 67-69 |
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| Authors: | JIANG Ye |
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| Abstract: | Addition of locust bean gum(LBG) to ice cream mixes gave products with smaller ice crystals after heatshock than control samples without either stabilizer.LBG inhibited recrystallization in ice cream. |
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| Keywords: | ice cream recrystallization stabilizers |
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