1) taro ice cream
甘薯(芋头)冰淇淋
1.
The technology and prescription of taro ice cream have been studied in this paper through experiment and the major technology parameters testified as well.
通过实验对甘薯（芋头）冰淇淋的加工工艺和配方进行了研究，验证了主要工艺参数。
2) 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
3) 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
4) 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。
5) 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
6) ice cream freezer
冰淇淋机
补充资料：陈皮芋头鸭
陈皮芋头鸭
原料：
鸭腿肉350克，芋头150克。
制作：
1.洗净鸭腿，去骨切块；芋头削皮切丁，葱与陈皮切丝。
2. 锅中加油，烧热后放入葱丝、姜块，煸出香味，放入鸭肉；鸭肉炒至表面呈熟色，加酱油、茴香、适量水，大火烧滚，再放入黄酒，盐、白糖、陈皮丝，盖上锅盖，改为中小火焖烧。
3.鸭肉将酥时，加入芋头丁，焖烧到芋丁、鸭肉均酥烂后，改用大火收浓汤汁，拣去姜块、茴香，出锅装盘。
功效：滋阴润燥、养胃理气，可提升抗病能力。
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