摘要
以糯玉米为主要原料,通过玉米汁添加量对冰淇淋感官结构的影响及不同均质方法对冰淇淋质量的影响,确定玉米汁添加量40%;经二次均质的冰淇淋效果最好。
Use waxy corn as the main raw material ,considering the effects on the ice cream＇s appearance and quality,adding 40 percents of corn juice would be fine.We can get the best ice cream after secondary homogeneous process.
出处
《食品研究与开发》
CAS
北大核心
2014年第1期55-57,共3页
Food Research and Development
关键词
糯玉米
冰淇淋
二次均质
waxy corn
ice cream
secondary homogeneous process
