| 八种增稠剂在冰淇淋中应用效果的研究 |
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| 引用本文： | 石彦国,徐颖,林岚. 八种增稠剂在冰淇淋中应用效果的研究[J]. 哈尔滨商业大学学报(自然科学版), 1993, 0(4) |
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| 作者姓名： | 石彦国 徐颖 林岚 |
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| 作者单位： | 黑龙江商学院食品工程系，黑龙江商学院食品工程系，黑龙江商学院食品工程系 |
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| 摘 要： | 在大量实验的基础上,详细地讨论了八种增稠剂应用于冰淇淋时,对其膨胀率、抗融性及感官质量的影响,并给出了它们在冰淇淋中的适宜用量及使用效果。
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| 关 键 词： | 冰淇淋 增稠剂 抗融性 膨胀率 |
Study on the Application Effects of Eight Thickening Agents in Ice-cream |
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| Shi Yanguo Xiu Ying Lin Lan. Study on the Application Effects of Eight Thickening Agents in Ice-cream[J]. Journal of Harbin University of Commerce :Natural Sciences Edition, 1993, 0(4) |
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| Authors: | Shi Yanguo Xiu Ying Lin Lan |
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| Affiliation: | Food Engineering Department |
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| Abstract: | Based on a large number of experiments, discussed the effects of eight kinds of thickening agents on expansion ratio, melting resistance and sensory quality of ice-cream when they are added in ice-cream. The proper amount added in ice-cream and the effects of their application were also given. |
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| Keywords: | ice-cream thickening agent melting resistance expansion ratio |
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