【摘要】 对低热量冰淇淋生产所需乳化稳定剂进行复配研究,通过以黏度、膨胀率、抗融性、抗热变性、保型性等为指标,选择稳定剂和乳化剂最佳添加量进行复配试验。结果表明,低热量冰淇淋所需乳化稳定剂应选择黄原胶、亚麻籽胶、结冷胶、酪蛋白酸钠、三聚甘油酯,通过五因素四水平正交试验和对照试验最终确定可改善低热量冰淇淋品质的组合:黄原胶0.28%、亚麻籽胶0.42%、结冷胶0.08%、酪蛋白酸钠0.23%、三聚甘油酯0.2%。更多还原

【Abstract】 In this paper,the effect of multiple emulsifier-stabilizer on quality of low-calorie ice cream was studied. The different stabilizers and emulsifiers were chosen to make the simple experiments.By comparing viscosity, overrun,melting resistance,heat shock stability and keeping sharp,adding amount of xanthan gum,linseed gum, gellan gum,sodium caseinate and tripolyglycerol monostearates were selected out.Through five factors and four levels orthogonal experiments and comparison test,the formula of emulsifier/stabilizer blends was obtained: xanthan gum 0.28%,linseed gum 0.42%,gellan gum 0.08%,sodium caseinate 0.23% and tripolyglycerol monostearates 0.2%,which enriches the quality of low-calorie ice cream.更多还原