影响花生冰淇淋膨胀率因素的研究  

Study on Factors of Influencing Peanut Ice Cream Overrun

作　　者：王平[1] 代丽宏 胡耀辉[1] 

机构地区：[1]吉林农业大学食品工程学院,长春130118 [2]吉林省农机质检站,长春130062

出　　处：《吉林农业大学学报》2005年第6期691-693,697,共4页Journal of Jilin Agricultural University

基　　金：吉林省重点科技攻关项目(20020206)

摘　　要：采用正交设计对影响花生冰淇淋膨胀率的主要因素进行了试验研究。通过正交试验确定糖、奶油、羧甲基纤维素钠(CMC)、明胶、单甘酯的最佳用量和最优均质条件,即糖为14%,人造奶油为0.5%,CMC∶明胶为0.1∶0.2,单甘酯为0.1%,均质条件为40℃2、5 MPa。按此条件生产的花生冰淇淋膨胀率98%,口感细腻,综合品质最好。The study on major factors of influencing peanut ice cream overnm was conducted. The most appropriate content of sugar, cream, sodium alginate, CMC, gelatin, monoglyceride and the most appro- priate homogenization condition were determined through orthogonal test. They are sugar 14%, margarine 0.5%, CMC： gelatin O. 1：0.2, monoglyceride O. 1%, homogenization condition 40℃, 25 MPa. The overrun of peanut ice cream produced under these conditions is 98 % and the peanut ice cream is fine, smooth, and of the best quality.

关 键 词：花生 冰淇淋 膨胀率 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]