北方农业学报 ›› 2015, Vol. 43 ›› Issue (2): 126-126.
• 专题调查与述评 • 上一篇 下一篇
池慧芳
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基金资助:
CHI Huifang （Baotou light industry vocational technical college,Dairy Engineering college,Baotou 014035,China）
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摘要： 酸奶冰激淋是一种深受消费者喜爱的冷冻食品,它同时具有酸奶的营养价值与冰激淋的优质口感,并具有一定的保健功能。对酸奶冰激淋生产工艺中的杀菌、发酵、均质、老化、凝冻等关键技术环节对冰激淋质量的影响进行了探讨,并对其产品质量的检验标准进行了讨论。
Abstract: Yogurt ice cream is a kind of frozen food and is popular with consumers.It simultaneously has the nutritional value of yogurt,quality taste of ice cream and health care function.In this study,the influence of the key technologies,including sterilizing,ferment, homogenization, aging and freezing,on the ice cream quality were investigated,and the inspection standards of the product quality were determined.
中图分类号:
池慧芳. 酸奶冰激淋的研制[J]. 北方农业学报, 2015, 43(2): 126-126.
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