1) low-calorie ice cream
低热量冰淇淋
1.
In this paper,the effects of different emulsifying stabilizer blends on quality of low-calorie ice cream was studied.
以粘度、膨胀率、抗融性、抗热变性、保形性等为指标,对低热量冰淇淋生产所需乳化稳定剂进行复配研究。
2.
Now the low-calorie ice cream enjoys a good popularity in the world's frozen products market.
食品的低热量化是当今世界食品发展的主要趋势之一,因此低热量冰淇淋逐渐成为国际冷饮市场的消费热点。
2) low calorie ice cream
低热量冰淇淋
1.
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.
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。
2.
The development of low calorie ice cream is studied in this article.
研究低热量冰淇淋的开发,低聚异麦芽糖与砂糖的粘度测定结果表明,前者粘度较砂糖高,但在低浓度范围内二者粘度接近,可很好地替代砂糖。
3) low-fat ice cream
低脂冰淇淋
1.
The effect of the interior-molecular structure,reflected by the iodine value,the total content of mono-glyceride and di-glyceride,at different level on the quality of low-fat ice cream was studied.
研究了分子蒸馏单甘酯的碘值、总单酯含量、总双酯含量等反映的内部分子结构对低脂冰淇淋质构的影响。
2.
A sugar-free low-fat ice cream with special flavour and of high quality was made from aloe and soybean as the major materials.
以芦荟、大豆为原料,用脱脂乳粉、麦芽糊精替代奶油,用安赛蜜、山梨醇替代蔗糖,根据感官、膨胀率、融化率等指标,通过正交实验获得了芦荟大豆冰淇淋的最佳配方和工艺条件,研制出风味独特、品质优良的无蔗糖型芦荟大豆低脂冰淇淋。
4) lowsugar ice cream
低糖冰淇淋
5) ice cream shipper
冰淇淋桶绝热罩
6) ice cream
冰淇淋
1.
Application of HACCP to production of ice cream;
HACCP在冰淇淋加工工艺中的应用
2.
The preparation of auricularia auricula and jujube ice cream;
黑木耳红枣冰淇淋的研制
3.
Study on processing technology of low-fat sweet potato ice cream;
低脂红薯冰淇淋的生产工艺研究
补充资料：冰淇淋
见乳和乳制品。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条