摘要
水分活度影响冰淇淋的抗融化度、抗变形度、质地的松软度或坚实度、冰晶的数量和颗粒度 ,以及结构、冰晶的分布位置和定向。
Water activity influences the anti-meltability,anti-deformability and hardness of ice cream. It also affects the amount,graininess,stucture,and distribution of ice crystal in ice cream. The quality of ice cream can be improved by controlling the water activity of ice cream.
出处
《冷饮与速冻食品工业》
2003年第1期1-4,共4页
Beverage & Fast Frozen Food Industry
关键词
水分活度
抗化度
抗变开
紧实度
颗粒度
结构
water activity
anti-meltability
anti-deformability
hardness of the quality
graininess
ice crystal
