磷脂等乳化剂在花生冰淇淋中的应用  

Study on Application of Lecithin in Peanut Ice Cream

作　　者：唐年初[1] 孙四清 

机构地区：[1]江南大学食品学院,江苏无锡214036 [2]湖南省植物油公司,湖南长沙421100

出　　处：《无锡轻工大学学报（食品与生物技术）》2002年第4期410-414,共5页Journal of Wuxi University of Light Industry

摘　　要：对磷脂等乳化剂在花生冰淇淋中的作用机理研究表明 ,磷脂与冰淇淋中蛋白质、油脂和水形成了一定强度的多分子吸附膜 ,从而使冰淇淋晶粒细小 ,质地光滑 ;磷脂不仅能提高花生冰淇淋的营养价值 ,而且乳化性还优于单甘酯 .正交实验获得了最佳乳化剂配方 :磷脂 0 .1 7% ,蔗糖酯0 .1 % ,单甘酯 0 .1 % .This paper probes into the principles that phosphatides affect quality of peanut ice cream as emulsifiers. Fair strong poly molecular absorbing films were found in ice cream,and the films were that emulsifiers combined with molecules of protein,oil and water,so that ice cream had very small crystal particles and became smooth. Particularly,it was found that phosphatides not only enhanced the nutritions of peanut ice cream, but got much better properties compared with glycerol monostearate, and optimum ingredients of emulsifiers in peanut ice cream were obtained as followings:soybean lecithin 0.17%,sucrose ester of fatty acids 0.1%, and glycerol monostearate 0.1%.

关 键 词：花生冰淇淋 磷脂 乳化剂 作用机理 品质分析 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]