低HLB值乳化剂对软冰淇淋品质的影响  

Study on the effect of lower HLB value emulsifiers on the quality of soft-serve ice cream

作　　者：刘梅森 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：《中国乳品工业》2006年第10期34-37,共4页China Dairy Industry

基　　金：广东省科技厅地市重点引导项目(2004B26001143);深圳市科技重点项目(深科信[2005]387号)

摘　　要：研究了单甘酯(HLB3.8)、卵磷脂(HLB3.5)和Span60(粉末、HLB4.7)3种低HLB值的乳化剂对软冰淇淋品质的影响,测定并对比了软冰淇淋浆料黏度和乳化稳定性以及软冰淇淋硬度、膨胀率、抗融性等物理特性指标,用显微镜观察了各试验组软冰淇淋的内部微观组织结构,阐述了3种乳化剂影响软冰淇淋品质的机理。结果表明,单甘酯对膨化率、硬度、抗溶性有比较理想的促进作用,综合效果最好,其理想添加量为0.4%￣0.6%;span60的综合效果最差,不同用量的乳化稳定性没有变化,但对提高膨化率和硬度效果很好;卵磷脂综合效果居中,乳化稳定性随用量增加而增加。The effect of lowering the HLB value of emulsifiers （Monoglyceride HLB 3.8, Lecithin HLB 3.5, Span 60 HLB 4.7） on the quality of soft-serve ice cream was studied by testing the following physical properties： the viscosity and emulsification-stabilization of the plasma, the rigidity, the overrun and the resistant-melted of soft-serve ice cream as well as observing its micro morphological tissue using a microscope with magnification 40. The effect mechanism of emulsifiers on quality was also illustrated in order to explain the results. The results showed that monoglyceride have a better effect on overrun, rigidity and resistant-melted in contrast with the other two kinds of emulsifiers. Span60 gave bad results, except for the overrun and the rigidity, and the emulsification-stabilization did not change while increasing the concentration. The effect of Lecithin on the quality of soft-serve ice cream was intermediate in contrast with the two other emulsifiers, and the emulsification-stabilization increased along with the dosage.

关 键 词：软冰淇淋 膨化率 抗溶性 硬度 微观形态学 乳化剂 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]