【摘要】 从结冷胶的特点和冷食品新产品开发的要求出发,重点研究了结冷胶在冷食品中的应用,以适应冷食品发展的需要。选取适宜的胶体与其复配,达到最佳凝胶效果。然后将复配胶体用于非膨化冷食品中,得到较理想的酥脆冷食品配方。配方为:葡萄糖15%,甜蜜素0.10%,柠檬酸0.15%,柠檬酸钠0.03%,结冷胶0.02%,魔芋胶0.08%,卡拉胶0.05%,氯化钙0.1%,水84.47%。更多还原

【Abstract】 studied on application of gellan gum in frozen dessert, based on the characteristic of gellan gum and the requirement of the development of new frozen dessert, to adapt to the development of frozen dessert industry in this paper. The mixed gellan gum is applied, which is mixed with other gum, in non-expanded frozen dessert, and got an ideal prescription of crisp frozen dessert.The ingredient: glucose 15 %, sodium cyclamate 0.10 %, citric acid 0.15 %, sodium citrate 0.03 %, gellan gum 0.02 %, konjal gum 0.08 %, carrageenan 0.05 %, calcium 0.1 %,water 84.47 %.更多还原