甘薯滨粉磷酸单酯在冰淇淋中的应用研究  

Studies on Application of Sweet Potato Starch Phosphate Monoester in Ice Cream

作　　者：吴卫国[1] 杨泌泉[1] 田梅[1] 孙朝辉 

机构地区：[1]湖南农业大学食品科技学院食品工艺教研室,长沙410128

出　　处：《食品与发酵工业》1997年第3期29-32,共4页Food and Fermentation Industries

摘　　要：对冰淇淋中常用稳定剂和甘薯淀粉磷酸单酯的流变特性进行了研究，同时通过对老化时间、粘度、膨胀率、融化率等方面的影响分析，探讨了甘薯淀粉磷酸单酯作为冰淇淋中的稳定剂和取代冰淇淋中部分油脂的可行性。研究结果表明，用甘薯淀粉磷酸单酯制造冰淇淋，可减少老化时间，降低融化率、抑制冰晶形成、降低产品脂肪含量，在口感、内在质地等诸方面均可为消费者接受，取得了较好的效果。The rheological properties of some ordiary stabilizers and sweet potato starchphosphate monoester were investigated. The changes of aging time, viscosity,over run ratioand melting were determined. The results showed that the sweet potato phosphate monoesterwas usde in ice cream product the melting ratio and aging time were decreased.,crystal formation was inhibited,the dosage of fat in ice cream can be decreased partly. The organolepticproperties of ice cream can be accepted.

关 键 词：冰淇淋 甘薯淀粉 磷酸单酯 稳定剂 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]