【摘要】 对胡麻胶与羧甲基纤维素钠(CMC-Na)、海藻酸钠及单甘酯在冰淇淋中的协同作用进行了研究。通过正交试验得出胡麻胶与其他稳定剂、乳化剂的最佳应用比例。冰淇淋混合料中各种稳定剂及乳化剂的用量为:胡麻胶0.25％,海藻酸钠0.1％,CMC-Na 0.1％,单甘酯0.05％,由此制得的冰淇淋组织状态均匀细腻,口感柔滑,抗融性好,膨胀率理想。更多还原

【Abstract】 Interaction of flaxseed gum and CMC-Na, alginate and glycerin monostearate in ice cream was studied.The results of orthogonal test show that flaxseed gum can replace stabilizers and emulsifiers in part. Quantity of emulsifiers in product can be reduced greatly, and product cost can be cut down. The best proportion is flaxseed gum 0.25 % , CMC-Na 0.1%, alginate 0.1%, glycerin monostearate 0.05 % . Ice cream made in way is good in structure and taste, good for health, fine and smooth, good in thaw-resistance , and is of high overrun.更多还原