摘要
以红枣、绿茶、山楂为主原料，以全脂淡奶粉、稀奶油、白砂糖和稳定剂等为辅料，通用科学的配方和加工工艺制得的各色新香型冰淇淋具有原料易得、消暑解渴、香气怡人等特点，并且符合天然、营养、保健的冷饮食品发展方向。
In this paper,the processing technique of new flavour icecreams was studied with jujube,green tea,haw,full fat milk powder,cream,sugar and stabilizer as raw materials.The products are featured by the availability of materials,the thirst-quenching and refreshing effect and good flavour,and conform to the tendency of natural,nutritional health cold drinks.
出处
《饮料工业》
1998年第6期35-38,共4页
Beverage Industry
关键词
冰淇淋
稳定剂
红枣
绿茶
山楂
icecream,stabilizer,jujube,green,tea,haw
