酸奶冰淇淋乳化稳定剂的开发研究  

Research on application of emulsion-stabilizer in ice cream with yoghurt powder

作　　者：杨宇鸿[1] 周雪松[1] 张多敏[1] 

机构地区：[1]广州合诚实业有限公司,广州510530

出　　处：《中国乳品工业》2014年第11期54-56,共3页China Dairy Industry

基　　金：广东省教育部产学研结合项目(2011B090400205)

摘　　要：通过单因素实验和正交实验,以感官评价和冰淇淋的浆料黏度、膨胀率、融化率为指标,对羧甲基纤维素钠(CMC-Na)、瓜尔胶、黄原胶、刺槐豆胶组成的复配稳定剂和单硬脂酸甘油酯、山梨醇单硬脂酸酯(司盘60)组成的复配乳化剂进行优化,确定了应用酸奶粉的酸奶冰淇淋的复配乳化稳定剂。结果表明,该冰淇淋的复合乳化稳定剂优化配方为:CMC-Na 0.35%,瓜尔胶0.030%,黄原胶0.040%,刺槐豆胶0.040%,单硬脂酸甘油酯0.03%,司盘60 0.03%,产品的膨胀率为96.0%,融化率为4.8%(均为质量分数,下同),感官评分为98分。The viscosity, overrun, melting rate and the sensory evaluation were used as indexes. CMC-Na, guar gum, xanthan as well as locust bean gum were used as mixed stabilizers, glycerol monostearate and sorbitan monostearate （Span 60） were used as mixed emulsion. The mixed emulsion-stabilizer of ice cream with yoghurt powder was optimized through the single factor experiment and orthogonal experiment. The results showed that the optimal mixed emulsion-stabilizer was CMC-Na 0.35%, guar gum 0.030%, xanthan 0.040%, locust bean gum0.040%, glycerol monostearate 0.03% and sorbitan monostearate （Span 60） 0.03%.With the application of this optimal mixed emulsion-stabilizer, the overrun, melting rate and sensory evaluation of the ice cream were 96%, 4.8%, 98 respectively.

关 键 词：应用酸奶粉的冰淇淋 乳化稳定剂 粘度 膨胀率 融化率 感官评价 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]