| 发酵型冰淇淋的研制 |
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| 引用本文： | 樊华 万冬满. 发酵型冰淇淋的研制[J]. 南昌大学学报(工科版), 1994, 16(2): 38-42 |
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| 作者姓名： | 樊华 万冬满 |
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| 摘 要： | 本文对以发酵乳等为原料制作冰淇淋的生产工艺进行了探讨，确定了理想的工艺条件，通过多组试验，选出了一个最佳配方。研制出了既有发酵乳特有的营养和风味又有冰淇淋的组织特点的新型保健食品。
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| 关 键 词： | 发酵乳 冰淇淋 发酵型冰淇淋 酸奶冰淇淋 |
Development of Fermented Ice Cream |
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| Fan Hua, Wan Dongman, Feng Ronghua. Development of Fermented Ice Cream[J]. Journal of Nanchang University(Engineering & Technology Edition), 1994, 16(2): 38-42 |
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| Authors: | Fan Hua Wan Dongman Feng Ronghua |
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| Affiliation: | Food Industrial College |
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| Abstract: | The paper discusses the technology of ice cream in which fermentedmilk is added,and determines the reasonable parameter of the technology. As the result ofseveral groups of experiments,the best formula is obtained.The fine preparation has bothrich nutrition and flavor somewhat like fermented milk and exquisite texture in ice cream. |
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| Keywords: | Fermented milk Ice cream |
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