Hardness, expansion rate, etc. were measured to evaluate the influence of Karrageenan, Locust Bean and Xanthan on the quality of the soft ice cream.

• 对软冰淇淋浆料的粘度及软冰淇淋的硬度、膨胀率、抗融性等指标进行测试来观察黄原胶、刺槐豆胶和卡拉胶对软冰淇淋品质的影响。