玉米冰淇淋

1

玉米冰淇淋加工技术的研究

Study on the Processing Technique of Corn Ice Cream
2

营养型甜玉米冰淇淋的开发研究

Study on sweet corn ice cream with nutrition function
3

玉米胚芽油对冰淇淋性质的影响的探讨

The effect of corn germ oil on icecream quality
4

玉米皮膳食纤维冰淇淋的研制

Study on ice cream contained corn-bran dietary fibre
5

以膨化玉米为原料生产冰淇淋，并对影响玉米冰淇淋质量的主要因素进行了研究。

Produce ice cream using puffed corn as material , and study the factors about affecting corn ice cream quality .
6

研究表明，蛋糕中添加4%的玉米蛋白粉，冰淇淋中添加1%的玉米蛋白粉完全达到质量标准，而茶肠中添加玉米蛋白粉使茶肠质量变差。

The results showed that the quality of the cake and ice - cream entirely fulfilled the required standard , after added 4 % and 1 % corn protein flour respectively , while the quality of the tea sausage added corn protein turned bad .