摘要
食品的低热量化是当今世界食品发展的主要趋势之一,因此低热量冰淇淋逐渐成为国际冷饮市场的消费热点。本文综述了现代分析技术(高效液相色谱、质构仪、扫描电子显微镜等)在低热量冰淇淋研究中的应用,涉及到低热量冰淇淋功效成分的检测、质构分析、流变学特性等方面的研究。
Decreasing calorie of foods has become the main trend of the food industries. Now the low-calorie ice cream enjoys a good popularity in the world's frozen products market. The application of modern analytic technology (such as high performance liquid chromatography, texture analysis and scan electron microscope, etc.) in low-calorie ice creams is summarized in this paper, including detection of functional components, texture analysis and rheological properties etc.
出处
《冷饮与速冻食品工业》
2004年第4期30-33,42,共5页
Beverage & Fast Frozen Food Industry
基金
黑龙江省青年基金资助项目(QC01C21).
