血糯米冰淇淋中稳定剂的研究  

Study on Stabilizer in Red Glutinous Rice Ice-cream

作　　者：杨晓波[1] 王凤芳[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海200235

出　　处：《食品工业》2009年第2期27-29,共3页The Food Industry

摘　　要：研究稳定剂的种类及其用量对血糯米冰淇淋性能和质量的影响。主要以冰淇淋的感官与理化性能为考核指标,对黄原胶、魔芋胶、CMC、卡拉胶、瓜尔豆胶在血糯米冰淇淋中单独使用和复配使用的稳定性进行实验研究。结果表明以黄原胶和瓜尔豆胶复配使用能使血糯米冰淇淋获得较好的性能。The influence of the sort of stabilizer on the properties of red glutinous rice ice-cream was studied. Take the sensory perception and physics-chemistry properties of ice-cream as the aim, the xanthan gum, konjak gum, CMC, karaya gum and guar gum and their composite were used as the stabilizer of red glutinous rice iceream. The result showed that the composite of xanthan gum and guar gum was a kind good stabilizer for the red glutinous rice ice-cream.

关 键 词：血糯米 冰淇淋 稳定剂 膨胀率 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程] TS213.3[轻工技术与工程—食品科学与工程]