食品体系中玻璃化转变温度的测定方法和研究进展

2005年冰淇淋产品的发展动向
杨湘庆1，沈悦玉1，徐仲莉2，樊 刚2
(1.天津商学院食品系，天津 300122；2. 辽宁雅朝食品有限公司，辽宁辽阳 111000)

摘要：在总结2004年冰淇淋市场的基础上，提出了2005年冰淇淋产品应大力弘扬中国饮食文化，全面推广保健型冰淇淋，注重冰淇淋风味，大力研发具有中国特色的冰淇淋及大力发展冰淇淋屋等。
关键词：冰淇淋；竞争；传统；风味
中图分类号：TS 277
文献标识码： C
文章编号：1007-0818(2005)0001-0001-03

Development Trends of Ice Cream Products in 2005
YANG Xiang-qing1，SHEN Yue-yu1，XU Zhong-li2，FANG Gan2
(1.Food Department of Tianjin University of Commerce，Tianjin 300122，China； 2 .Liaoning Yachao Food Co. Ltd., Liaoyang 111000，China)

Abstract：The development trends of the ice cream products in 2005 were predicted based on the development in 2004. Emphasis is placed on utilization of the traditional Chinese food culture, and produce healthy ice cream with better flavor, especiall y products with Chinese characterizations.
Key words：ice cream; competition; tradition; flavor