单甘酯系列复合乳化剂对软冰淇淋品质影响的研究  

Study on Effects of Compound Emulsifiers with Molecule Distilled Monoglyceride on Soft Ice Cream Quality

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：《食品科学》2007年第5期32-36,共5页Food Science

基　　金：广东省科技厅地市重点引导项目(2004826001143);深圳市科技重点项目(深科信[2005]387号)

摘　　要：考察分子蒸馏单甘酯(HLB3．8)/亲水性单甘酯P(HLB10．5)、分子蒸馏单甘酯/蔗糖酯S1170(HLB11)、分子蒸馏单甘酯/蔗糖酯S13(HLB13)三种复合乳化剂(质量比均为1∶1)在软冰淇淋中的作用,对浆料粘度,软冰淇淋硬度、膨胀率、抗融性、浆料乳化稳定性方面的影响进行了研究。结果表明,HLB值以及复合乳化剂中的组分对品质均有一定程度的影响。Three kinds of compound emulsifiers （weight proportion 1：1） consisted of molecule distilled monoglyceride（HLB 3.8）/hydrophilyfical molecule distilled monoglycefide（HLB 10.5）, molecule distilled monoglyccride/sucrose（HLB 11 ）, and molecule distilled monoglycedde/sucrose（HLB 13）. The effects of compound emulsifiers on the soft ice cream quality were studied by means of testing the viscosity and emulsification-stabilization of ice cream, the rigidity, overrun, and melte resistance of soft ice cream. The results showed that the HLB value and the components of compound emulsifiers have significant effects on the quality of soft ice cream.

关 键 词：复合乳化剂 软冰淇淋 分子蒸馏单甘酯 亲水性单甘酯 蔗糖酯 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]