摘要
研究了大豆分离蛋白作为生产冰淇淋的一种原料以代替部分乳粉的生产方法，并确定了生产该产品的配方。
The paper mainly introduces the process of manufacturing ice cream with soybean isolate protein as one of materials which partly takes the place of milk powder,formula,the production conditions and quality standards of the product.
出处
《郑州粮食学院学报》
1996年第4期85-88,共4页
Journal of Zhengzhou Institute of Technology
关键词
大豆分离蛋白
冰淇淋
稳定剂
soybean isolate protein
ice-cream
stabilizer
