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 ice-cream had good taste, ideal overrun and good thaw-resistance, compared with ice cream made by traditional formula.
按此工艺生产的冰淇淋，与按传统配方生产的冰淇淋相比，具有口感细腻、膨胀率理想、抗融性好等特点。
The overrun of peanut ice cream produced under these conditions is 98% and the peanut ice cream is fine, smooth, and of the best quality.
按此条件生产的花生冰淇淋膨胀率98%，口感细腻，综合品质最好。
The overrun of each ice cream was measured and correlated with the texture attributes by analysis of multiple linear regression. The cohesiveness, hardness and the adhesiveness of ice cream were f…
由多元线性回归方程得出冰淇淋的凝聚性、硬度、黏附性等质构参数能够影响冰淇淋的膨胀率。
The overrun of each ice cream was measured and correlated with the texture attributes by analysis of multiple linear regression. The cohesiveness, hardness and the adhesiveness of ice cream were f…
由多元线性回归方程得出冰淇淋的凝聚性、硬度、黏附性等质构参数能够影响冰淇淋的膨胀率。
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