琼胶寡糖为乳稳定剂在冰淇淋的应用  

Application of Agar Oligosaccharide as Milk Stabilizer in Ice Cream

作　　者：林志魁 许紫芬 赵守辉 Lin Zhikui;Xu Zifen;Zhao Shouhui(Fujan Global Ocean Biotechnology Co.,Ltd.,Zhao’an 363599;Fujian Baoankang Health Food Co.,Ltd.,Zhao’an 363599,China)

机构地区：[1]福建环海生物科技股份有限公司,福建诏安363599 [2]福建保安康保健食品有限公司,福建诏安363599

出　　处：《广东化工》2022年第24期63-65,55,共4页Guangdong Chemical Industry

摘　　要：在冰淇淋的传统基础配方上,研究以琼胶寡糖为乳稳定剂的冰淇淋工艺。结果表明:在感官方面,添加有琼胶寡糖的乳稳定剂制作的冰淇淋口感丝滑、组织细腻、清爽、形态完整。将琼胶寡糖、刺槐豆胶、单硬脂酸甘油酯以不同比例组成复配乳稳定剂,研究对冰淇淋粘度、抗融性和膨胀率的影响,并确定乳稳定剂的最佳配方:35%琼胶寡糖+35%刺槐豆胶+30%单硬脂酸甘油酯。Based on the traditional basic formula of ice cream, the technology of ice cream with agar oligosaccharide as milk stabilizer was studied. The results showed that in the sensory aspect, the ice cream made by adding milk stabilizer with agar-oligosaccharide had a smooth taste, fine texture, fresh and complete shape. The effects of compound milk stabilizer composed of agglutinose, locust bean gum and glycerin monostearate in different proportions on the viscosity,melting resistance and expansion rate of ice cream were studied, and the optimal formula of milk stabilizer was determined as 35 % agar oligosaccharide + 35 %locust bean gum + 30 % glycerin monostearate.

关 键 词：琼胶寡糖 乳稳定剂 冰淇淋 抗融性 膨胀率 粘度 

分 类 号：TQ[化学工程]