摘要
作为一种新型的冰品,雪比有着优美的风味和清爽的口感,但是由于各种各样的原因,在生产、贮存及销售的过程当中易出现一些质量缺陷。结合生产实际,本文对其生产工艺及关键技术(如抗融性、稳定剂的选择等)进行了研究探讨。
Sorbet, favored by a great quantity of consumers, is a very delicious frozen dessert with soft texture and fresh taste. However, some drawbacks are easy to occur during the period of process, storage and sales. Based on real experience, this article has made some research and analysis on prodution of sorbet. Furthermore, some key techniques, such as melting resistance and selection of stabilizers, have been mentioned as well.
出处
《郑州牧业工程高等专科学校学报》
1999年第2期100-103,共4页
Journal of Zhengzhou College of Animal Husbandry Engineering
关键词
雪比
生产工艺
技术
sorbet
production
process
technique
