魔芋胶、琼脂及他拉胶对软冰淇淋品质影响研究  

Study on the influence of knojac gum, agar and tara gum on soft-serve ice cream quality

作　　者：刘梅森 何唯平 陈胜利 

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：《中国乳品工业》2005年第11期17-20,共4页China Dairy Industry

基　　金：广东省科技厅地市重点引导项目(2004B26001143)

摘　　要：对反应软冰淇淋品质的各指标进行测试,以考察魔芋胶、琼脂、他拉胶对软冰淇淋品质的影响。结果表明,在没有乳化剂存在情况下,三种稳定剂相比,琼脂对软冰淇淋浆料黏度和热稳定性基本无影响,对膨胀率、抗溶性和硬度起降低作用,但相对其他2种稳定剂而言抗融性最好,硬度最大;魔芋胶对软冰淇淋浆黏度起增大作用,提高膨胀率,但硬度和抗融性最差;他拉胶对冰淇淋浆料黏度的影响随添加量的增加缓慢增大,对膨胀率、硬度和抗溶性均由降低作用,但对各指标的影响程度稍好于魔芋胶。The soft-serve ice cream quality indices concerning rigidity, overrun and resistant-melted were studied in the absence of emulsifiers and the results showed that the Agar gave no effect on the viscosity and thermo-stabilization, and decreased overrun, resistant-melted and rigidity . konjac gum made the overrun and viscosity was increasing, and gave the worst effect on rigidity and resistant-melted ,Tara gum had the best effect on viscosity, and decreased overrun, rigidity, and resistant-melted of soft-serve ice cream.

关 键 词：软冰淇淋 魔芋胶 琼脂 他拉胶 抗溶性 膨化率 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]