【摘要】 利用紫花苜蓿为原料进行冰淇淋的研制,结果显示,当苜蓿粉、奶粉、人造奶油、稳定剂、香兰素、白砂糖的添加量分别为6．0％、8．9％、 5．2％、0．77％、0．08％、16．3％时冰淇淋的膨胀率和感官质量均达到最佳。更多还原

【Abstract】 This paper introduced the process of Medicago saliva ice cream, results showed that the best swell and sensory quality were obtained when the contents of medicago saliva powder, milk powder, margarine, stabilizer, vanillin, sugar, were 6.0% 、 8.9% 、5.2% 、0.77%、0.08%、16.3% respectively.更多还原