稳定剂对软冰淇淋品质的影响  

Study on the Influence of Stabilizers on Soft Ice Cream Quality

作　　者：刘梅森 陈胜利 何唯平 

机构地区：[1]深圳市海川实业股份有限公司,广东深圳518040

出　　处：《冷饮与速冻食品工业》2005年第3期26-30,共5页Beverage & Fast Frozen Food Industry

基　　金：广东省科技厅地市重点引导项目(2004B26001143)

摘　　要：对软冰淇淋浆料的粘度及软冰淇淋的硬度、膨胀率、抗融性等指标进行测试来观察黄原胶、刺槐豆胶和卡拉胶对软冰淇淋品质的影响.结果表明:在没有乳化剂存在的前提下,刺槐豆胶的抗融性最好,卡拉胶次之,黄原胶较差,但刺槐豆胶对软冰淇淋膨胀率的影响不稳定,当添加量为0.2%～0.4%时能显著提高软冰淇淋的膨胀率,其他用量时膨胀率则反而降低,黄原胶可提高产品的膨胀率,卡拉胶则降低膨胀率;在粘度方面,三者均有增稠作用,作用大小依次为黄原胶、刺槐豆胶和卡拉胶;三者均有降低产品硬度的趋势,刺槐豆胶的降低程度大于卡拉胶和黄原胶.Hardness, expansion rate, etc. were measured to evaluate the influence of Karrageenan, Locust Bean and Xanthan on the quality of the soft ice cream. The results showed that Locust Bean gum affected significantly the melting - resistance of ice cream in contrast to the Karrageenan and Xanthan in the absence of emulsifiers. Locust Bean and Xanthan gum improved the expansion rate of the ice cream while Karrageenan decreased it. In the scope of this study, the stabilizers increased viscosity as the increase of concentration. All of the stabilizers could reduce hardness of soft ice cream

关 键 词：软冰淇淋 黄原胶 刺槐豆胶 卡拉胶 稳定剂 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程] TS202.3[轻工技术与工程—食品科学与工程]