摘要
在冰淇淋中添加芦荟凝胶粉 ,使冰淇淋具有芦荟的保健和养颜特性 ,并能提高冰淇淋混合料液的粘度。
Aloe gel powder was added to ice cream with a view of giving ice cream the healthcare and skin nourishing functions of aloe. This also helped to increase the viscosity of ice cream mixture and to improve the expansibility and thawing resistance of ice cream.
出处
《饮料工业》
2002年第1期9-11,共3页
Beverage Industry
