摘要
介绍了大豆磷脂的生理功能和功能作用,以大豆磷脂再加复合稳定剂,制备的冰激凌,性能良好,营养丰富。
The physiological functions and functional effects of soybean phosphafide are described. Ice cream made with the addition of soybean phosphafide and compound stabilizers is characterized by nice effects and abundant nutrients.
出处
《饮料工业》
2007年第8期32-35,共4页
Beverage Industry
关键词
大豆磷脂
复合稳定剂
冰激凌
soybean phosphafide
compound stabilizer
ice cream
