摘要
简单来说,冰淇淋的制造过程是将油脂乳化在含有糖、乳固形物、稳定剂及微量矿物质的溶液中,再注入适量的空气,然后进行急冻而成。本文主要介绍这种冷冻食品的特性、成分和配方。
Fats, the main component of ice-cream, have close relationships with other constituents of ice-cream, with the quantity used having a substantial effect on the quality of the product. This article discusses the general formulation of ice-cream, including fats, sugars, stabilizers and emulsifiers.
出处
《中国食品工业》
1998年第5期26-28,共3页
China Food Industry
