复合乳化稳定剂对意大利式冰淇淋品质的影响  

Effect of functional system on quality of gelato

作　　者：魏强华[1] 邹春雷 

机构地区：[1]广东轻工职业技术学院食品与生物工程系,广州510300 [2]广州天创食品配料有限公司,广州510300

出　　处：《中国食品添加剂》2012年第5期181-186,共6页China Food Additives

摘　　要：主要研究了复合乳化稳定剂对意大利式冰淇淋品质的影响。以瓜尔豆胶、刺槐豆胶、羧甲基纤维素钠、卡拉胶、单硬脂酸甘油酯、吐温80等为原料,采用正交试验法,通过测定黏度、膨胀率、抗融性、感官评价等指标,确定意大利式冰淇淋的复合乳化稳定剂的优化组合,可以有效提高意大利式冰淇淋的品质和降低本土化意式冰淇淋的生产。结果表明,牛奶Gelato的复合稳定剂优化配方为:瓜尔豆胶用量为0.10%,刺槐豆胶用量为0.08%,羧甲基纤维素钠用量为0.05%,卡拉胶用量为0.01%,海藻酸钠用量为0.04%;复合乳化剂配方为:0.125%单硬脂酸甘油酯,0.125%吐温80粉。以该复合乳化稳定剂加工的Gela-to产品奶油感强,质感饱满,结构细腻柔滑,无冰渣感,抗融性和热冲击稳定性较好。The effect of functional system on the quality of gelato was studied in the paper.Several different emulsifiers and stabilizers were used,such as guar gum,locust bean gum,sodium carboxymethyl cellulose,carrageenan,and monoglycerides,Tween80.The formula of the functional system was optimized through the orthogonal experiments and the effects on Gelato samples were investigated by the measurement of viscosity,overrun,melting resistance and the sensory evaluation.The optimized formula of functional system was determined and used to effectively improve the quality of gelato.The optimal formula of the stabilizers for milk gelato was obtained;guar gum 0.10%,locust bean gum 0.08%,sodium carboxymethyl cellulose 0.05%,carrageenan 0.01%and sodium alginate 0.04%.The optimal formula of the emulsifiers for milk gelato was obtained;monoglycerides 0.125%and tween80 0.125%.The quality of dairy - based gelato was effectively improved by the functional system,such as high creaminess,smooth and rich in consistency,small ice crystals,no iciness,good melting resistance and better heat -shock stability.

关 键 词：冰淇淋 Gelato 乳化剂 稳定剂 正交试验法 

分 类 号：TS202.3[轻工技术与工程—食品科学]