均匀设计法优化冰淇淋复配稳定剂配方研究  

Study of Optimum Seeking Formula of Ice Cream Compound Stabilizer by Using the Uniform Design Method

作　　者：赵良[1] 

机构地区：[1]河南职业技术师范学院食品科学与工程系

出　　处：《重庆师范学院学报（自然科学版）》1998年第1期73-76,共4页Journal of Chongqing Normal University(Natural Science Edition)

摘　　要：采用均匀设计方法，对５种常用冰淇淋稳定剂黄原胶、胍尔豆胶、海藻酸钠、ＣＭＣ、明胶等进行不同组合的复配，结合流变学测量，确定复配稳定剂中５种稳定剂的最佳配比。By using the uniform design method,the five commonly used ice cream stabilizing agents,such as Xanthan gum,Guar gum,Sodium Alginate,CMC and Edible Gelatin etc,were mixed by multiple constitution.Combined with the determination of rheology,the appropriate components of five stabilizing agents of the compound stabilizer were also decided.

关 键 词：冰淇淋 稳定剂 配方 均匀设计 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]