食品科学 ›› 2003, Vol. 24 ›› Issue (11): 90-93.
• 工艺技术 • 上一篇 下一篇
胡国华, 陈明
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HU Guo-Hua, CHEN Ming
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摘要: 本文主要探讨了亚麻籽胶的粘度特性及其在冰淇淋中的应用。以亚麻籽胶为稳定剂,通过对亚麻籽胶液、配料液粘度和制作出的冰淇淋的膨胀率、抗融性及其口感等特性进行单因素对比分析,结果表明亚麻籽胶能有效提高冰淇淋的配料和产品品质。
关键词: 亚麻籽胶, 冰淇淋, 粘度, 膨胀率, 稳定剂
Abstract: The property of linseed gum and its application in ice cream was studied in this article. It discussed the stabilizeraction of linseed gum in ice cream . The results of this analysis were based on comparing the viscosity of ingredients, the dilatationrate, the melting-resistance and the texture of produced ice cream. The results showed that the linseed gum could improve the qualityof ice cream and its ingredients。
Key words: linseed gum, ice cream, viscosity, overrun, stabilizer
胡国华, 陈明. 亚麻籽胶的特性及其在冰淇淋中的应用研究[J]. 食品科学, 2003, 24(11): 90-93.
HU Guo-Hua, CHEN Ming. The Property of Linseed Gum and Its Applicationin Ice Cream[J]. FOOD SCIENCE, 2003, 24(11): 90-93.
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