不同分子结构单甘酯在冰淇淋中的应用研究  

Study on the Application of Monoglycerides with Different Molecular Structures in Ice Cream

作　　者：高博 GAO Bo(Shenyang Zhongjie Cold Drink City Food Co.LTD,Shenyang 110000,China)

机构地区：[1]沈阳中街冰点城食品有限公司,沈阳110000

出　　处：《农业科技与装备》2022年第1期51-53,共3页Agricultural Science & Technology and Equipment

摘　　要：以饱和单甘酯、饱和单双甘酯、不饱和单甘酯为乳化剂,制作3种冰淇淋。对3种冰淇淋的冰冷感、奶油感、硬度进行感官评价,发现不饱和单甘酯冰淇淋的口感较暖,饱和单双甘酯冰淇淋的奶油感较强,且两者口感相对较软;通过粘度和抗融性测试,发现不饱和单甘酯冰淇淋的料液粘度和抗融性优于其他两种冰淇淋;通过膨化率测定,发现不同分子结构单甘酯对冰淇淋的膨化率无明显影响。Three kinds of ice cream were prepared by using saturated monoglycerides,saturated mono-diglycerides and unsaturated monoglycerides as emulsifiers.The sensory evaluation of cold,cream and hardness of the three kinds of ice cream was carried out.It was found that the unsaturated monoglycerides ice cream had a warm taste,while the saturated mono-diglycerides ice cream had a strong cream taste,and both were relatively soft in taste;By the viscosity and thawing resistance test it was found that the viscosity and thawing resistance of unsaturated monoglyceride ice cream were better than those of other two kinds of ice cream.By determinating of swelling rate,it was found that monoglycerides with different molecular structure had no obvious effect on the swelling rate of ice cream.

关 键 词：冰淇淋 饱和单甘酯 饱和单双甘酯 不饱和单甘酯 

分 类 号：TS202.3[轻工技术与工程—食品科学]