复合乳化稳定剂对SORBET抗融性的影响  

The effect of complex emulsifier - stabilizer on antimolten quality of sorbet

作　　者：蔡云升[1] 卜永士[2] 赖小惠 吴晓玲 

机构地区：[1]上海应用技术学院食品系,200433 [2]上海水产大学食品学院,200433 [3]昆山市曼氏食品研究所,215341

出　　处：《食品工业》2002年第1期3-5,共3页The Food Industry

摘　　要：确定了以分子蒸馏单甘酯、脂肪酸蔗糖酯为乳化剂的前提下,分别对瓜尔豆胶、海藻酸钠、CMC-Na、亚麻籽胶等12种稳定剂进行单体实验,以制品的膨胀率、融化率、口感等为评判标准,确定了卡拉胶、瓜尔豆胶、海藻酸钠、羧甲基纤维素钠为被用胶体,通过正交实验,最终确定了一组最佳的稳定剂组合。After the sucrose fatty acid ester and glycerol monostearate were detennined as emulsifiers, we made a series of experiments with Xanthan gum 、 sodium alginate、car-rageenan、locust bean gum、CMC-Na …as stabilizer comparing overrun, melting ratio, meuthfeel… .We selected out carrageenan, sodium alginate, Guar gum and CMC - Na as prepared gum.Through orthogonal experiments, we gained the better formula of mixed stabilizers for sorbet.

关 键 词：乳化剂 稳定剂 抗融性 配比 膨化棒冰 

分 类 号：TS202.3[轻工技术与工程—食品科学]