| 灵芝冰淇淋的研制 |
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| 引用本文： | 张红兵,杨会琴,胡云霞. 灵芝冰淇淋的研制[J]. 食品工程, 2006, 0(1): 38-40 |
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| 作者姓名： | 张红兵 杨会琴 胡云霞 |
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| 作者单位： | 1. 河北经贸大学生物科学与工程学院,石家庄,050061
2. 石家庄南风日化有限公司,石家庄,050061 |
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| 摘 要： | 将灵芝的子实体用水浸提取汁,按10%的质量比加入到冰淇淋配料中,所得的冰淇淋风味独特且具有较高的营养价值,是一种不可多得的高档冰淇淋品种。
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| 关 键 词： | 灵芝 冰淇淋 加工工艺 |
| 修稿时间： | 2006-02-03 |
Development of ganoderma lucidum ice cream |
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| Zhang Hong-bing,Yang Hui-qing,Hu Yun-xia. Development of ganoderma lucidum ice cream[J]. Food Engineering, 2006, 0(1): 38-40 |
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| Authors: | Zhang Hong-bing Yang Hui-qing Hu Yun-xia |
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| Abstract: | The extraction of fruit body of Ganoderma lucidum was added into ice cream according to the ratio of extraction/ice cream 1:10.The result showed that the product is a kind of excellent ice cream with good flavour and high nutrition. |
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| Keywords: | Ganoderma lucidum ice cream processing technology |
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