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| 低热量冰淇淋与普通冰淇淋性能比较研究 | |
| 引用本文： | 赵凯,张守文,方桂珍.低热量冰淇淋与普通冰淇淋性能比较研究[J].冷饮与速冻食品工业,2004,10(1):8-10. |
| 作者姓名： | 赵凯 张守文 方桂珍 |
| 作者单位： | 1. 哈尔滨商业大学食品工程系,黑龙江哈尔滨,150076;东北林业大学材料科学与工程学院,黑龙江哈尔滨,150040 2. 哈尔滨商业大学食品工程系,黑龙江哈尔滨,150076 3. 东北林业大学材料科学与工程学院,黑龙江哈尔滨,150040 |
| 基金项目： | 黑龙江省青年基金资助项目(QC01C21). |
| 摘 要： | 研究比较了低热量冰淇淋与普通冰淇淋的性能差异，分别比较了两者的膨胀率、质构特性和抗融性．结果表明，低热量冰淇淋的膨胀率和质构特性低于普通冰淇淋，其抗融性能比普通冰淇淋稍差。 |
| 关 键 词： | 低热量冰淇淋 普通冰淇淋 比较研究 质构 膨胀率 抗融性 |
| 文章编号： | 1007-0818(2004)01-0008-03 |
Properties of Low Calorie Ice Cream and Normal Ice cream |
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| ZHAO Kai.Properties of Low Calorie Ice Cream and Normal Ice cream[J].Beverage & Fast Frozen Food Industry,2004,10(1):8-10. | |
| Authors: | ZHAO Kai |
| Abstract: | The properties of low calorie ice cream and normal ice cream were studied, and the overrun, texture, and anti-thawing capability were found to be thethree major different aspects. The results showed that the overrun and anti-thawing capability of low-calorie ice cream were lower than those of the normal ice cream, and the texture of the low-calorie ice cream was inferior to the normal one. |
| Keywords: | low calorie ice cream texture expansion ratio anti-thawing capability |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |
