【摘要】 以红枣、绿茶、山楂为主原料，以全脂淡奶粉、稀奶油、白砂糖和稳定剂等为辅料，通用科学的配方和加工工艺制得的各色新香型冰淇淋具有原料易得、消暑解渴、香气怡人等特点，并且符合天然、营养、保健的冷饮食品发展方向。更多还原

【Abstract】 In this paper,the processing technique of new flavour icecreams was studied with jujube,green tea,haw,full fat milk powder,cream,sugar and stabilizer as raw materials.The products are featured by the availability of materials,the thirst-quenching and refreshing effect and good flavour,and conform to the tendency of natural,nutritional health cold drinks.更多还原