软冰淇淋奶浆稳定性的研究  

Study on stability of soft ice cream milk slurry

作　　者：姜雪[1] JIANG Xue(State Key Laboratory of Dairy Biotechnology,Shanghai Engineering Research Center of Dairy Biotechnology,Dairy Research Institute,Bright Dairy&Food Co.,Ltd.,Shanghai 200436)

机构地区：[1]乳业生物技术国家重点实验室,上海乳业生物工程技术研究中心,光明乳业股份有限公司乳业研究院,上海200436

出　　处：《食品科技》2019年第12期61-65,共5页Food Science and Technology

基　　金：上海乳业生物工程技术研究中心项目(19DZ2281400).

摘　　要：文章讨论了不同稳定剂对于奶浆稳定性的影响,并以感官评分、膨胀率、融化率作为评价指标,在稳定性单因素实验的基础上,筛选出卡拉胶、微晶纤维素、瓜尔豆胶、刺槐豆胶4种稳定剂进行复配,并设计正交实验得到复配稳定剂的最佳配方为卡拉胶0.02%、刺槐豆胶0.05%、微晶纤维素0.15%、瓜尔豆胶0.05%,此条件下得到的软冰淇淋奶浆稳定性最佳,口感细腻,膨胀率和融化率俱佳,奶浆无分层,冰淇淋品质较高。In this paper,the effect of different stabilizers on the stability of the milk slurry was discussed.Based on the stability single factor experiment,there were four stabilizers of carrageenan,microcrystalline cellulose,guar gum,and locust bean gum selected for compounding,sensory score,expansion rate and melting rate were used as evaluation indexes.The best formula of compound stabilizer was analyzed by the orthogonal experiments,and the optimal formula of compound stabilizer was carrageenan 0.02%,locust bean gum 0.05%,microcrystalline cellulose 0.15%,guar gum 0.05%,the stability of ice cream was best by using this formula.

关 键 词：冰淇淋 奶浆 稳定性 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]