牛蒡脆粒冰淇淋加工工艺研究

摘要

In this article, we will research the additive amount of burdock granule,complex sweetener and compound stabilizer and their influences to the ice-cream and develop the new formula and new product.%探讨了牛蒡粒添加量、复合甜味剂添加量及复合稳定剂添加量对冰淇淋性能的影响,设计了新配方,开发了新产品.