摘要
研究老化、均质条件对冰淇淋膨胀率和抗融性的影响。通过测定不同老化、均质条件下冰淇淋产品的膨胀率和融化率,确定出生产中适宜的老化时间为5 h、老化温度为6℃,均质温度为70℃、均质压力为17～18 MPa。
The conditions of aging and homogenizing were considered as the factors influencing the overrun and the melting rate of ice cream. The study showed that the optimal conditions for gaining the ideal overrun and melting rate of ice cream was aging the product at 6 ℃ for 5 hours, and homogenizing at 70 ℃ and 17- 18 MPa.
出处
《食品科技》
CAS
北大核心
2008年第4期88-92,共5页
Food Science and Technology
关键词
老化
均质
膨胀率
融化率
aging
homogenizing
overrun
melting rate
