New Ice Cream Recipe

Author: Cai Yunsheng
Publisher:
Publish Date: 2002-01-01
Features: This book focuses on the development of raw materials and auxiliary materials, and various types of health ice cream. It provides detailed introductions to the formulation of raw materials, auxiliaries, emulsifiers, stabilizers, complex emulsifiers, flavors, fragrances, and colorings in ice cream, demonstrating practicality. The book is divided into eight chapters. The first three chapters introduce the characteristics and classification of ice cream, the current state and development trends of the industry, as well as the basic principles of raw materials and ice cream production. Chapters four to seven provide a detailed explanation of hundreds of products, including ice cream, frozen desserts, puffed frozen desserts, popsicles, and frozen treats, covering their raw materials, formulations, production processes, key operating points, and quality control. The eighth chapter introduces testing and sterilization methods for ice cream.