本文重点研究发酵乳冰淇淋的配方及工艺条件，探讨了发酵乳的加量、不同复合添加剂及工艺过程对冰淇淋质量及乳酸菌活力的影响。
The effects of the factors such as stabilizer blends, fermented milk and processing on the quality of FMIC and the vitality of Lactic acid bacteria are inquired.
本文重点研究发酵乳冰淇淋的配方及工艺条件，探讨了发酵乳的加量、不同复合添加剂及工艺过程对冰淇淋质量及乳酸菌活力的影响。
The effects of the factors such as stabilizer blends, fermented milk and processing on the quality of FMIC and the vitality of Lactic acid bacteria are inquired.
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