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。
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