冰淇淋复配稳定剂的研究  

Utilization of Agar for Producing Stabilizers of Ice Cream

作　　者：付爽 张秋俊 倪辉 洪清林 郭东旭 肖安风 

机构地区：[1]集美大学食品与生物工程学院,福建厦门361021 [2]福建省海洋功能食品工程技术研究中心,福建厦门361021 [3]厦门市海洋功能食品重点实验室,福建厦门361021 [4]绿新(福建)食品有限公司,福建漳州363100

出　　处：《泉州师范学院学报》2017年第6期25-29,共5页Journal of Quanzhou Normal University

基　　金：福建省高校产学合作项目(2016N5008);福建省科技重大专项项目(2015NZ0001-1);国家海洋公益行业科研专项(201505033);福建省海洋高新产业发展专项资助项目(闽海洋高新[2016]08号)

摘　　要：以瓜尔豆胶、羧甲基纤维素钠和琼脂为原料,复配开发冰淇淋稳定剂.试验结果表明,冰淇淋膨胀率随着羧甲基纤维素钠和琼脂添加量的增大而增大,随着瓜尔豆胶添加量的增大先增大后下降.以膨胀率为主要指标,通过单因素实验和混料试验优化得到琼脂、羧甲基纤维素钠和瓜尔豆胶的质量比为17∶33∶50,稳定剂的添加总量为0.3%.该配比下冰淇淋膨胀率为92.08%,融化率为29.10%,感官评价为89.Agar was compounded with sodium carboxymethyl cellulose and guar gum to develop the stabilizer for the production of ice cream.The results showed that the expansion rate of ice cream increased with the addition of sodium carboxymethyl cellulose and agar,and firstly increased and then decreased with the increase of guar gum.According to the expansion rate of ice cream,the best processing technology was obtained by single factor experiment and mixture design experiment.The optimum condition for cream production was 17% of agar,33% of sodium carboxymethyl cellulose,50% of guar gum,and 0.3%formula amount of the total stabilizer.Under this condition,ice cream was prepared to have the 92.08% of expansion rate,29.10% of melting rate and 89 of sensory score.

关 键 词：琼脂 冰淇淋 稳定剂 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]