稳定剂对软冰淇淋品质影响研究  

Study on Effects of Stabilizers on Soft 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：《食品科学》2006年第5期124-128,共5页Food Science

基　　金：广东省科技厅地市重点引导项目(2004B26001143)

摘　　要：对软冰淇淋浆料粘度及软冰淇淋硬度、膨胀率、抗融性品质指标进行测试来考察羧甲基纤维素钠、瓜胶、海藻酸钠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,瓜胶的抗溶性和膨化率效果最好,CMC次之,海藻酸钠最差;这种变化趋势与三者对粘度的影响相一致。The soft ice cream quality indices concerning rigidity, overrun and melt resistance were studied in the absence of emulsifiers and the results showed that the Guar gum gave the best effect on the ovemm and melt resistance in contrast with the CMC and sodium alginate, while sodium alginate gave the worst effect of the two indices. The effects on overrun and melt resistance improvement caused by the three kinds of stabilizers had the similar trend as the effect on melt resistance viscosity caused by their addition. In the scope of the study, the overnm and melt resistance of softice cream were increasing along with the increasing of viscosity.

关 键 词：软冰淇淋 羧甲基纤维素钠 瓜胶 海藻酸钠 稳定剂 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]