| 冰淇淋混合料液的老化 |
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| 引用本文： | 刘成玉,郭瑞芳.冰淇淋混合料液的老化[J].农产品加工．学刊,2011(12):53-54. |
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| 作者姓名： | 刘成玉 郭瑞芳 |
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| 作者单位： | 包头轻工职业技术学院,内蒙古包头,014035 |
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| 摘 要： | 阐述了冰淇淋混合料液老化过程的条件控制及混合料在老化过程中发生的主要变化。经过老化过程,混合料液的黏度显著增加,有助于凝冻过程中的搅打起泡,使冰淇淋产品的质构更加细腻,抗融性和贮藏稳定性更好。
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| 关 键 词： | 老化 脂肪结晶 蛋白水合 |
The Aging of the Mixed Feed Liquid of Ice Cream |
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| Liu Chengyu,Guo Ruifang.The Aging of the Mixed Feed Liquid of Ice Cream[J].Nongchanpin Jlagong.Xuekan,2011(12):53-54. |
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| Authors: | Liu Chengyu Guo Ruifang |
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| Institution: | (Baotou Light Industry Vocational Technical College,Baotou,Inner Mongolia 014035,China) |
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| Abstract: | The control of the aging of the mixed feed liquid of ice cream and the main changes of the mixed feed liquid are represented in this paper.After aging the viscosity of the mixed feed liquid is raised greatly which contributed to foam by whipping during the process of freezing.That could make the texture of ice cream more delicate and make the molten-resistant property and the stability of storage of ice cream better. |
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| Keywords: | aging fat crystallization protein hydration |
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