摘要
对反映软冰淇淋品质的各指标进行测试,以考察老化时间和老化温度对软冰淇淋品质的影响。结果表明,老化温度对老化速度没有规律性影响。老化温度在20℃,老化时间以30min时对软冰淇淋的品质影响为佳。
The soft-serve ice cream quality indices concerning viscosity, overrun and resistant-melted were studied in accordance to the ageing temperature and time variety, the results showed that the ageing temperature gave illogically effect on the ageing velocity. The soft-serve ice cream showed a better quality when the ageing temperature and time are 20 ℃ and 30 min.
出处
《中国乳品工业》
CAS
北大核心
2006年第9期33-36,共4页
China Dairy Industry
基金
广东省科技厅地市重点引导项目(2004B26001143)
深圳市科技重点项目(深科信[2005]387号)
关键词
软冰淇淋
老化时间
老化温度
抗溶性
膨化率
soft-serve ice cream
ageing temperature
ageing time
resistant-melted ： overrun
