【摘要】 确定了影响冰淇淋膨胀率的主要因素是绵白糖、奶油、海藻酸钠、羧甲基纤维素钠(CMC-Na)、明胶、单甘酯和均质条件。并通过对绵白糖、奶油、海藻酸钠、CMC-Na、明胶等用量及配比的研究,找出了其对冰淇淋膨胀率和抗融性的影响规律,各因素对冰淇淋膨胀率影响程度大小依次为:奶油>绵白糖>单甘酯>复合稳定剂(海藻酸钠、CMC-Na、明胶)>均质条件。同时,还确定出配方中奶油为2％,绵白糖为14％,单甘酯为0.2％,海藻酸钠:CMC-Na:明胶为0.4:0.2:0.2,均质条件为45℃、15MPa时产品的品质最好。更多还原

【Abstract】 Major factors affecting ice cream overrun were studied. They were sugar, cream, sodium algi-nate, CMC-Na, gelatin, monoglyceride and homogenigation condition. The regularities of their affecting ice cream overrun and melting rate were found through studying content and proportion of sugar, cream, sodium alginate, CMC-Na,and gelatin. Finally, the optimum prescription was obtained. The best conditions for ice cream with best quality was cream 2% , sugar 14% , monoglyceride 0.2% , sodium alginate: CMC-Na:gelatin 0.4:0.2:0.2, homogenigation condition 45℃, and 15 MPa.更多还原