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We examined the effects of individual fat replacers on the physical and sensory properties of fat-free ice cream. Ice creams (0.5% milk fat) were formulated with maltodextrin, milk protein concentrate...
Nonfat (0.5%), low fat (4%), reduced fat (6%), and full fat (9%) chocolate ice creams were made. Whey protein and polydextrose were added as required so that all formulations contained the same amount...
Nonfat ice cream was made with a mix composition of 12% milk SNF, 12% sucrose, 5% corn syrup solids, 3.5% maltodextrin, and 0.25% stabilizer blend. Two emulsifiers at three levels each and one gum at ...
Storage under low constant temperature (–30°C) had no effect on the overall ice crystal size of stabilized or unstabilized ice cream samples; storage at a higher temperature (–16°C) showed clear evide...
Ice crystal size distributions of dynamically frozen model solutions and ice cream after hardening were determined through image analysis using low temperature scanning electron microscopy. The effect...
The objective of this research was to derive information on the technological influences on the ice recrystallization in ice cream after the freezer outlet during the sensitive temperature range from ...
Ice creams were prepared that varied only in the percentage of milk fat (0.1, 3, 7, or 10%) and the corresponding total solids. All mixes were formulated to have similar freezing points and percentage...
The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined ...
Four emulsifiers at three levels each were evaluated in low fat ice creams (2% fat). Emulsifiers were a polysorbate 80 blend with monoglycerides and diglycerides, 40% -monoglyceride, 70% -monoglycerid...
Recrystallization in ice creams that were made with various combinations of four sweeteners [20 DE (dextrose equivalent) corn syrup solids, 42 DE corn syrup solids, sucrose, and high fructose corn syr...
In ice cream manufacturing, control of ice crystal growth through proper formulation and storage temperature is important for stability during storage. The objective of this study was to investigate t...
The ability of ice cream to be dipped or scooped is a direct consequence of yield stress; however, yield stresses of frozen ice cream have not been quantified because of the lack of suitable testing e...
Lowfat (2%) ice cream was prepared from mixes that were subjected to limited proteolysis with chymosin. The mix was treated with either .64 or .85 IMCU (international milk-clotting units) of chymosin/...
To calculate the holding times of ice cream mixes in the tubes of HTST pasteurizers, accurate viscosity data are needed for the temperatures and the shear rates of interest. Apparent viscosity was det...
The objective of this study was to describe further the mechanism by which polysaccharide stabilizers contribute to stability of frozen dairy desserts. The influence of stabilizers on the thermal prop...

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