摘要
Abstract
The effect of functional system on the quality of gelato was studied in the paper. Several different emulsifiers and stabilizers were used, such as guar gum, locust bean gum, sodium carboxymethyl cellulose, carrageenan, and monoglycerides, Tween80. The formula of the functional system was optimi2ed through the orthogonal experiments and the effects on Gelato samples were investigated by the measurement of viscosity, overrun, melting resistance and the sensory evaluation. The optimized formula of functional system was determined and used to effectively improve the quality of gelato. The optimal formula of the stabilizers for milk gelato was obtained: guar gum 0. 10% , locust bean gum 0. 08% , sodium carboxymethyl cellulose 0. 05% , carrageenan 0. 01% and sodium alginate 0. 04% . The optimal formula of the emulsifiers for milk gelato was obtained; monoglycerides 0. 125% and tween80 0. 125%. The quality of dairy - based gelato was effectively improved by the functional system, such as high creaminess, smooth and rich in consistency, small ice crystals, no iciness, good melting resistance and better heat - shock stability.关键词
冰淇淋/Gelato/乳化剂/稳定剂/正交试验法Key words
ice cream/ gelato/ emulisifier/ stabilizer/ orthogonal experiments分类
轻工纺织
