桔皮粉在冰淇淋中的应用研究  

Study on the application of citrus powder in ice cream

作　　者：董绍华[1] 贾日生[1] 陈健初[1] 苏平[1] 

机构地区：[1]浙江农业大学食品科技系,杭州310029

出　　处：《食品科学》1997年第8期28-32,共5页Food Science

摘　　要：桔皮粉添加于冰淇淋或与黄原胶、瓜胶、海藻酸钠、明胶等复配，观察混合料的粘度、稳定性、冰淇淋的膨胀率及抗融性，结果表明：加桔皮粉的冰淇淋混合料粘度，除明胶外均低于其它稳定剂，但膨胀率、抗融性及稳定性均优于其它稳定剂。桔皮粉与其它胶体复配可显著提高明胶的作用，并能与黄原胶产生增效作用。?Citrus peel powder (Cpp) was added into ice cream and its effects were studied, including ice cream mix viscosity, stability, expansivity and anti-fusibility. The effects of Cpp were compared with those of some single stabilizer such as xanthan gum' Guar gum' Na-Alginate. Pectin and Gelatin. Further more,the effects, of the mixture of Cpp and Xanthan gum' Guar gums Na--Alginate or Gelatin were also studied respectively. The results showed that Cpp was not as effective as other gums in producing viscosity, but it was more effective than others in ice cream expansivity, anti-fusibility and stability. The characteristics of gelatin was improved significantly when mixed with Cpp, Cpp could also present synergistic effect when mixed with xanthan gum.

关 键 词：桔皮粉 冰淇淋 粘度 膨胀率 抗融性 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]