| 淀粉衍生物在冰淇淋中的应用研究 |
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| 引用本文： | 高淑荣 于锡安. 淀粉衍生物在冰淇淋中的应用研究[J]. 食品与发酵工业, 1991, 0(2): 36-40 |
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| 作者姓名： | 高淑荣 于锡安 |
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| 作者单位： | 武汉市一轻工业科学研究所(高淑荣，于锡安)，武汉市一轻工业科学研究所(徐雪曾) |
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| 摘 要： | 本文对淀粉衍生物替代明胶作为冰淇淋稳定剂进行了探讨。实验证明,凡具有良好冻融稳定性和粘度稳定性的淀粉衍生物均可用于冰淇淋生产。
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| 关 键 词： | 冰淇淋 稳定剂 |
Studies on Application of Starch Derivatives in Ice-cream |
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| Gao Shurong Yu Xian Xu Xuezeng. Studies on Application of Starch Derivatives in Ice-cream[J]. Food and Fermentation Industries, 1991, 0(2): 36-40 |
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| Authors: | Gao Shurong Yu Xian Xu Xuezeng |
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| Abstract: | The gelatin instead of by starch derivatives for stabilizing in ice-cream is discussed.A great deal of experiments and testing data showed that some starch deri-atives have good qualities in freeze-thaw stability and viscous stability. It can be used to replace gelatin in ice-cream production. |
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| Keywords: | Ice-cream Stabilizer |
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