关于冰激凌的论文.doc

冰淇淋
冼颖雯,李清,赵凡菲,张耀坤
摘要:本文介绍冰淇淋的起源历史过程,然后介绍冰淇淋的各大组成成分,添加剂及相对应的物质作用。接着我们还对冰淇淋的制造工艺及生产过程中需要注意的事项进行了详细的介绍。我们还对比从超市中收集的阿波罗,明治还有雀巢三大冰淇淋制造商的三种冰淇淋的成分的资料,来研究分析市面上不同冰淇淋的成分同异。
此外,我们对冰淇淋所特有的营养价值进行了介绍,以利于大家重新认识冰淇淋的营养价值。而现在全球冰淇淋行业都趋向于生产具有营养保健功能的低脂低糖类的产品。我们还对国内冰淇淋市场的现状及发展趋势进行分析,对比国外冰淇淋市场的经验,试着找出国内冰淇淋的发展前景的道路,生产具有中国饮食文化的冰淇淋。
关键词:冰淇淋;成分对比;生产工艺
Abstract: This paper describes the origins of ice cream history, ice cream and then describes the ponents, additives and the corresponding physical effect. Then we also ice cream manufacturing process and the production process need to pay attention to matters of detail. We pared the Apollo collected from supermarkets, Meiji there three ice cream maker Nestle ice cream of the ponents of information to the market research and analysis of different ice cream with position.
In addition, we have unique nutritional value of ice cream was introduced to facilitate rediscover the nutritional value of ice cream. And now the global ice cream industry, tend to produce low-fat low-sugar nutrition and health function product categories. We are also on the domestic ice cream market situation and development trend analysis, comparing the experience of foreign ice cream market, try to find prospects for the development of domestic road ice cream, the production of ice cream with Chinese food culture.
Key word:ice cream; componential contrast; creative craftwor
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