Sorbet配方及其复合稳定剂的研究  

Sorbet formulation and its composite stabilizer

作　　者：蔡云升[1] 谢苒荑[1] 

机构地区：[1]上海应用技术学院食品系

出　　处：《食品工业》2001年第1期3-5,共3页The Food Industry

摘　　要：本文主要介绍了研制ａ呐以（膨化棒冰）的操作流程和工艺条件。确定了玩ｄ赐的配方，并研究了乳化剂及稳定剂对Ｓｏｒｂｅｔ品质的影响，通过正交试验的方式确定Ｓｏｒｂｅｔ自配复合乳化稳定剂的优良组成，并对由不同乳化剂、稳定剂加工成的制品作了比较。This paper described manufacturing process and technology of Sorber. It defined the formula of Sorbet.It also studied the are emulsifiers and stabilizers which affected quality of Sorbet .To determine the better formula of mixed emulsifiers stablizers for Sorbet by orthogonal test The products which made by various emulsifiers and stabilizers were compared.

关 键 词：膨化棒冰 乳化剂 稳定剂 配方 生产工艺 草莓 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]