This paper introduces unique function of various stabilizer, emulsifier and mixed emulsifiers-stabilizers and their applied technology in production and processing of ice cream.
阐述各种稳定剂、乳化剂及复合乳化稳定剂的独特性能以及在冰淇淋生产和加工中的应用技术。
The fruit persimmon ice cream belongs to the field of fruit cold drink processing and is a pioneer in the state according to novelty.
水果型“柿子冰淇淋”为果品冷饮加工范畴，经查新属国内首创。
There were some reports about experiments of mulberry wine, mulberry juice, mulberry ice cream and mulberry yoghourt processing technologies.
已有以桑椹作原料，研制成桑椹酒、桑椹汁、桑椹冰淇淋、桑椹酸奶等营养保健食品的试验报道。
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