The rigidity, melting resistance property and overrun of soft ice cream were also studied as significant indices.
重点考察了软冰淇淋的硬度、抗溶性以及膨化率三个指标，研究结果表明，乳化剂的影响变化具有双重性，1。
The soft-serve ice cream quality indices concerning rigidity, overrun and resistant-melted were studied in the presence of lipids.
对反映软冰淇淋品质的各指标进行测试，以考察棕榈油、椰子油和黄油对软冰淇淋品质的影响，结果表明，除棕榈油抗溶性不如黄油外，棕榈油和黄油对软冰淇淋品质影响接近。
Monostearin, sucrose fatty acid ester, hydrophilic monostearin, tripolyglycerol monostearates as the accuracy emulsifier in the ice cream product are compared with single factor and orthogonal, overrun and anti-meltdown are the estimate standards to value the finished product quality.
对冰淇淋生产中常用的四种乳化剂单硬脂酸甘油酯、蔗糖脂肪酸酯、亲水性单甘油酯和三聚甘油单硬脂酸酯，采用单因素和正交实验方法进行比较，以冰淇淋成品膨胀率和抗融性两个指标作为评价标准，评价各自最终产品品质。
The conditions of aging and homogenizing affect the overrun and the melting-resistance of ice cream; 2. Numerical simulation and study of flow patterns in high-pressure homogenizing valve; 3. The optimum amount of sweeteners and stabilizer, the optimum homogenizing temperature and pressure, and the changes in total acid value during shelf life were studied.
叙述了巴氏杀菌型特浓豆奶的产品特点及其相关产品标准，探讨了豆奶加工工艺过程中的单元操作要点及其主要作用，对甜味剂和稳定剂的最适添加量、最佳均质温度和压力的选择和产品在保质期内酸度的变化进行了研究，并报告了特浓豆奶质量检验结果。
While the legal limit for the amount of air (called overrun) in the US is 100 percent, the less air added to ice cream, the higher quality it is.
虽然在美国，冰淇淋的法定空气含量（俗称含气量）最高可达百分之百，但是冰淇淋的空气含量越少，质量越高。
The overrun rate, anti-melting capability, hardness, storage modulus and sensory properties of the ice-cream were studied.
研究了低脂冰淇淋的膨胀率、抗融化能力、硬度、贮能模量和感官指标。
Statistical models were developed to reveal the texture elements of ice cream which affect the overrun.
应用统计学模型研究了影响冰淇淋膨胀率的质构因素。
The rigidity, melting resistance property and overrun of soft ice cream were also studied as significant indices. The results from the variation of these indices showed that there is a dualistic effect of emulsifier. It was found that 1.2% of emulsifier was the optimum dosage.
重点考察了软冰淇淋的硬度、抗溶性以及膨化率三个指标，研究结果表明，乳化剂的影响变化具有双重性，1.2%用量是最佳比例；
Tara gum had the best effect on viscosity, and decreased overrun, rigidity, and resistant - melted of soft - serve ice cream.
他拉胶对冰淇淋浆料黏度的影响随添加量的增加缓慢增大，对膨胀率、硬度和抗溶性均由降低作用，但对各指标的影响程度稍好于魔芋胶。
The soft-serve ice cream quality indices concerning viscosity, overrun and resistant-melted were studied in accordance to the ageing temperature and time variety, the results showed that the ageing temperature gave illogically effect on the ageing velocity.
对反映软冰淇淋品质的各指标进行测试，以考察老化时间和老化温度对软冰淇淋品质的影响。结果表明，老化温度对老化速度没有规律性影响。
Through the analysis of orthogonal test, corn dietary fiber handling method and its most appropriate amount in ic e cream were decided, that is corn dietary fiber is squeezed out, the amount in ice cream is 6%, and amount of stabilizator is not increased, the ice cream i s good in oral sense, fine and smooth, overrun is 98%, and thaw-resistance is be st.
本研究采用高压蒸煮法和挤压法对玉米膳食纤维进行处理，并对不同处理方法的玉米膳食纤维在冰淇淋中的应用特性进行了研究，通过正交试验分析，确定了适于加入冰淇淋中的玉米膳食纤维种类及其在冰淇淋中的最佳用量。