摘要
本文对以发酵乳等为原料制作冰淇淋的生产工艺进行了探讨，确定了理想的工艺条件，通过多组试验，选出了一个最佳配方。研制出了既有发酵乳特有的营养和风味又有冰淇淋的组织特点的新型保健食品。
The paper discusses the technology of ice cream in which fermentedmilk is added,and determines the reasonable parameter of the technology. As the result ofseveral groups of experiments,the best formula is obtained.The fine preparation has bothrich nutrition and flavor somewhat like fermented milk and exquisite texture in ice cream.
出处
《南昌大学学报（工科版）》
CAS
1994年第2期38-42,共5页
Journal of Nanchang University(Engineering & Technology)
