摘要
通过在冰淇淋原料中添加乳化剂来分析不同乳化剂对冰淇淋品质的改善效果,分析结果表明:合适量的乙酸单甘酯和粉末吐温80复合对冰淇淋的品质起到改善的作用,相关性分析表明,改善效果显著(P<0.05)。
The ice cream quality affected by different food emusifiers was analyzed.Result showed that the compound-emusifier（ACETEMT-80）improved the quality of ice cream.Correlated analysis showed the effect was obvious.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第11期368-370,共3页
Science and Technology of Food Industry
