摘要
冰淇淋是深受消费者欢迎的一类冷冻饮品。介绍冰淇淋生产中常用的原辅料,阐述近年来冰淇淋研究的主流产品——益生菌冰淇淋、功效成分冰淇淋、低热量冰淇淋的研究概况,以期为我国冰淇淋的进一步研究发展提供一定依据。
Ice cream is a kind of frozen drinks welcomed very much by consumers. This paper introduced me common useu raw materials and auxiliary materials in the production of ice cream, expounded the research situation of the mainstream product in the research of ice cream in recent years probiotic ice cream, functional component ice cream and low Calorie ice cream. It looked forwards to provide certain basis for further development of ice cream in China.
出处
《农业科技与装备》
2016年第6期55-56,共2页
Agricultural Science & Technology and Equipment
关键词
冰淇淋
益生菌
功效成分
低热量
研究现状
ice cream
probiotics
functional component
low Calorie
research status
