1) extrusion ice cream
挤压冰淇淋
1.
The influence of heating method on the quality of extrusion ice cream;
加热方式对挤压冰淇淋品质的影响
2) draw temperature
冰淇淋挤出温度
1.
Focus is placed on the hardening time taken to reach a core temperature of -15℃ in relation to expand ratio draw temperature from freezer and container size.
主要讨论了几种硬化方法:直接硬化、隧道式硬化、冷藏式硬化和低温硬化,重点分析膨胀率、冰淇淋挤出温度和包装尺寸与硬化时间(冰淇淋中心温度达到-15℃所需时间)的关系。
3) 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
4) 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
5) icecream
冰淇淋
1.
When the ratio of the replacement increased,the viscosity of the icecream syrup and overrun increased,while the melting resistance and hardness decreased.
以乳清蛋白WPC-80为基质制备脂肪替代品,替代中脂冰淇淋中25%的脂肪。
6) soft-serve ice cream
软冰淇淋
1.
Study on the influence of ageing temperature and time on soft-serve ice cream quality;
老化时间和温度对软冰淇淋品质的影响
2.
Study on the effect of lower HLB value emulsifiers on the quality of soft-serve ice cream;
低HLB值乳化剂对软冰淇淋品质的影响
3.
Study on the cooperation influence of stabilizers on soft-serve ice cream quality;
4种稳定剂对软冰淇淋品质协同作用研究
补充资料：冲击挤压(见冷挤压)
冲击挤压(见冷挤压)
impact extrusion
ehongji jiya冲击挤压(impaet extrusion)见冷挤压。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条