摘要
杀菌、均质、老化成熟、凝冻、硬化等工序对冰淇淋的质量有很大影响，而其中以均质的影响最大，本文从均质机的类型、物料的粘度、配料的构成，脂肪的含量和种类，物料的酸度，均质温度等几个对均质压力影响较大的因素出发，讨论了冰淇淋生产中的均质工艺。
The processes of sterilizing, homogening, ageing 9 congealing, hardening, especialy homogeniLation, play very important roles in the quality of ice cream. According to these factors: type of homogenizer, viscosity of material, ingredient, content and variety of fat, acid value of material, homogenous temperature, which have obviously influence in homogenous pressure, the homogening process is discussed in ice cream producing.
