变性淀粉在雪糕中应用的研究  

Application of Modified Starch in Ice-cream

作　　者：吴海成[1] 杨圣岽[1] 侯聚敏[1] 徐艳阳[1] 李欣欣[1] 王昕[1] 

机构地区：[1]吉林大学生物与农业工程学院,吉林吉林130022

出　　处：《安徽农业科学》2012年第24期12240-12241,12289,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]对变性淀粉在雪糕中的应用进行研究,获得最佳的工艺配方。[方法]考察了变性淀粉的型号和用量、单甘酯用量及CMC与明胶配比对产品品质的影响,并通过正交试验对影响产品品质的主要因素进行分析。[结果]确定以变性淀粉为主要原料生产雪糕的最佳工艺配方为变性淀粉型号DC-35,变性淀粉用量为6%,单甘酯用量为0.2%,CMC用量为0.3%,明胶用量为0.2%,即CMC∶明胶为3∶2。此条件下得到的雪糕产品组织状态均匀一致,口感细腻柔和,风味良好。[结论]该研究拓展了雪糕的种类,增加了雪糕的功能,具有良好的应用前景。[ Objective] To study the application of modified starch in ice-cream and acquire the best formulation. [ Method ] The effects of starch types and dose, monoglyceride dose and ratio of CMC to glutin on the quality of ice-cream were studied, and the main influencing fac- tors were analyzed through orthogonal experiment. [ Result] The best formulation was 6% DC-35 modified starch, 0.2% monoglyceride dose, 0.3% CMC dose, 0.2% glutin dose, and 3：2 of CMC： glutin. The produced ice-cream under the conditions showed stable state, soft taste and good flavor. [ Conclusion] The formulation in this study increases the types of ice-cream and improves its functions, thus has broad appli- cation prospect.

关 键 词：变性淀粉 雪糕 应用 

分 类 号：S609.9[农业科学—园艺学]