苹果冰淇淋抗融性配方的研究  

Study on Melting-Resistance Formula of Apple Ice Cream

作　　者：秦晨旭 张慜[1] 徐保国[1] 薛娜娜[1] 王维琴[2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]海通食品集团有限公司,浙江慈溪315300

出　　处：《食品与生物技术学报》2017年第8期807-813,共7页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(21176104)

摘　　要：本实验中以苹果冰淇淋为研究对象,分别研究了不同种类和添加量的油脂、稳定剂、乳化剂对其品质的影响。选择卡拉胶、瓜尔豆胶、槐豆胶作为稳定剂,单甘酯、三聚甘油单硬脂酸酯作为乳化剂,通过正交试验确定了改善苹果冰淇淋抗融性品质的复合稳定乳化剂的最优配方为(质量分数):卡拉胶0.016%、瓜尔豆胶0.10%、槐豆胶0.20%、单甘酯0.15%、三聚甘油单硬脂酸酯0.05%。按照这个配方生产的苹果冰淇淋具有良好的抗融性,同时产品组织细腻、口感清爽。With the development of living standard, the ice cream is becoming increasingly popular in people＇s daily life. Especially f6uit ice cream with its low-fat, low-sugar and unique taste is loved by consumers. however, the characteristic of melting-resistance of fruit ice cream is poor, which has brought a lot of unnecessary losses and troubles to producers, sellers and consumers .Apple ice cream is the research object and the impacts of different kinds and adding amounts of oils, stabilizers and emulsifiers on the quality of apple ice cream were researched in this study. Carrageenan, guar gum and locust bean gum were chosen as the stabilizers, glyceryl monostearate and tripolycerol monostearate were chosen as the emulsifiers, the optimum melting-resistance formula of mixed stabilizers and emulsifiers gotten by orthogonal experiments was 0.016% carrageenan, 0.10% guar gum, 0.20% locust bean gum, 0.15% glyceryl monostearate and 0.05% tripolycerol monostearate. Apple ice cream produced by this formula has a better characteristic of melting-resistance, fine texture and refreshing taste.

关 键 词：苹果冰淇淋 抗融性 融化率 复合稳定乳化剂 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]