大豆磷脂冰淇淋的研制  

Development of Soybean Phosphalipid Ice Cream

作　　者：李疆[1] 颜海燕[1] 张瑞萍[1] 杨艳彬[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832003

出　　处：《冷饮与速冻食品工业》2006年第4期12-15,共4页Beverage & Fast Frozen Food Industry

摘　　要：大豆磷脂不仅具有特殊的营养价值及生理功效,而且是一种性能优良的天然表面活性剂,将其添加入冰淇淋中,通过正交试验,从冰淇淋的膨胀率、抗融性、咀嚼性和硬度4个方面进行分析,得出了大豆磷脂在冰淇淋中的最佳用量为0.4%,同时指出大豆磷脂具有乳化、软化、润湿、分散、渗透、增溶、消泡及抗氧化等功能,与其它胶体具有良好的协同作用。Ice cream is commonly called semisolid cold drink with fresh, cool and sweet taste, fine and smooth mouth feel, and unique flavor well. Soybean phosphalipid is a natural surfactant with good performance in addition to its special nutritive value and physiological effect. The optimum content of phosphalipid in ice cream （0.4 % ） was obtained based on the parameters of expansion ratio, anti-freezing effect, mouthfeel, and hardness. Except functions of emulsification, anti-oxidation, softening, and wetting, it has a good dispersability to enhance the solubility and remove bubbles, and also has a synergistic effect with other components.

关 键 词：大豆磷脂 复合稳定剂 冰淇淋 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS277[轻工技术与工程—食品科学与工程]