摘要
对银耳冰淇淋的组成进行了研究探索, 同时探讨了甜味剂与稳定剂的用量对银耳冰淇淋性能的影响。并根据产品的感官指标和理化性能确定了比较理想的银耳冰淇淋配方。
In this paper the components of tremella ice cream and the dosage of sweetener and stabilizer in the tremella ice cream were studied. An appropriate formula was determined according to the sensory properties and the physical properties.
出处
《食品工业》
北大核心
2006年第1期7-10,共4页
The Food Industry
关键词
银耳冰淇淋
配方设计
口感
膨胀率
tremella ice cream
component design
mouth feel, overrun
