| 银耳冰淇淋的研究初探 |
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| 引用本文： | 王凤芳.银耳冰淇淋的研究初探[J].食品工业,2006(1). |
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| 作者姓名： | 王凤芳 |
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| 作者单位： | 上海应用技术学院生物与食品工程系 上海200233 |
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| 摘 要： | 对银耳冰淇淋的组成进行了研究探索, 同时探讨了甜味剂与稳定剂的用量对银耳冰淇淋性能的影响。并根据产品的感官指标和理化性能确定了比较理想的银耳冰淇淋配方。
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| 关 键 词： | 银耳冰淇淋 配方设计 口感 膨胀率 |
Preliminary Study on the Tremella Ice Cream |
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| Wang Feng-fang.Preliminary Study on the Tremella Ice Cream[J].The Food Industry,2006(1). |
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| Authors: | Wang Feng-fang |
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| Affiliation: | Shanghai 200233 |
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| Abstract: | In this paper the components of tremella ice cream and the dosage of sweetener and stabilizer in the tremella ice cream were studied. An appropriate formula was determined according to the sensory properties and the physical properties. |
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| Keywords: | tremella ice cream component design mouth feel overrun |
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