| 香气的低温释放与冰淇淋新产品开发研究 |
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| 引用本文： | 蔡云升. 香气的低温释放与冰淇淋新产品开发研究[J]. 中国食品添加剂, 2005, 0(6): 110-115 |
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| 作者姓名： | 蔡云升 |
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| 作者单位： | 深圳冠利达波顿香料有限公司冰淇淋应用研究所,深圳,518051 |
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| 摘 要： | 阐述了香气的释放及传递的基本原理。巧妙运用调香技术开发冰淇淋新产品，同时列举了冰淇淋生产中香精香料的搭配实例。
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| 关 键 词： | 香气 传递 冰淇淋 |
| 文章编号： | 1006-2513(2005)06-0110-06 |
| 收稿时间： | 2005-09-15 |
| 修稿时间： | 2005-09-15 |
Release of the aroma in the lower temperature and development of ice cream new product |
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| CAI Yun-sheng. Release of the aroma in the lower temperature and development of ice cream new product[J]. China Food Additives, 2005, 0(6): 110-115 |
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| Authors: | CAI Yun-sheng |
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| Abstract: | In this paer expownded relase of the aroma and principles of mass transfer. Aroma mixing technology clever utilized in the ice cream development of the new product. At the same time listed living example of the flavouring essence pevfume mixing in the ice cream. |
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| Keywords: | aroma transfer ice cream |
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