食品科学2007，Vol.28Issue(3)：158-163,6.
乳化剂和稳定剂对软冰淇淋品质影响研究
Study on Effects of Emulsifier and Stabilizer on Quality of Soft Ice Cream
摘要
Abstract
The effects of emulsifier(molecular distilled monoglycefide)and stabilizer(guar gum) on the quality of soft ice cream were studied. The rigidity, melting resistance property and overrun of soft ice cream were also studied as significant indices. The results from the variation of these indices showed that there is a dualistic effect of emulsifier. It was found that 1.2% of emulsifier was the optimum dosage. The influence of stabilizer on melting resistance property is a positive correlation, but there is also a dualisitic effect of stabilizer on overrun. The stabilizer gives the optimum effect on overrun when the optimum dosage of stabilizer is 0.8%, while higher or lower than 0.8% will result in a reduction of the overrun.关键词
软冰淇淋/乳化剂/稳定剂/抗溶性/膨化率/硬度Key words
soft ice cream/emulsifier/stabilizer/melting resistance property/overrun/rigidity分类
轻工纺织引用本文复制引用
刘梅森,何唯平..乳化剂和稳定剂对软冰淇淋品质影响研究[J].食品科学,2007,28(3):158-163,6.基金项目
广东省地市引导项目(2004B26001143) （2004B26001143）
