1) high-fat ice cream
高脂冰淇淋
2) fat free ice-cream
无脂冰淇淋
1.
Effects of starch-based fat substitute on the properties of fat free ice-creams including expansion ratio,anti-melting capability,hardness,G',G" and sensory quality were studied.
研究了淀粉为基质的脂肪替代品对无脂冰淇淋的膨胀率、抗融化能力、硬度、粘弹性和感官指标的影响,结果表明,脂肪替代品能明显增加冰淇淋的膨胀率并改善其抗融化性,当无脂冰淇淋中脂肪替代品的含量达到3%时,其融化率与中脂冰淇淋接近。
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) high-starch ice cream
高淀粉冰淇淋
5) 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
6) ice-cream
['aiskri:m]
冰淇淋
1.
Development of Healthy Ice-cream with Konjak;
魔芋保健冰淇淋的开发研究
2.
Corn lactobacillus the ice-cream produce the craft's research;
玉米乳酸菌冰淇淋生产工艺的研究
补充资料：高乐高冰淇淋
高乐高冰淇淋
配料：牛奶、少许白砂糖、鸡蛋两个、任意口味的高乐高饮品
过程：
a,将若干勺高乐高到入容器中，加入少量的牛奶，调制成稀糊状备用；
b,另取容器打入鸡蛋，倒出蛋清保留蛋黄；
c,把白砂糖放入蛋黄中搅拌，然后加入调好的稀糊状高乐高，搅拌均匀；
d,再把经过煮沸的牛奶慢慢倒入，搅拌均匀，倒入塑料容器内；
e,待冷却后放进冰箱冷冻（约一小时），即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。