冰淇淋复合乳化稳定剂流变特性及其应用的研究  

Study on the Rheological Behaviour and Application of Multiple Emulsifying Stabilizers in lce cream

作　　者：李宏梁[1] 黄峻榕[1] 杨大庆[1] 刘金平[1] 胡志军 

机构地区：[1]西北轻工业学院食品工程系,陕西咸阳712081 [2]西安美登高食品有限公司,陕西西安710077

出　　处：《中国食品添加剂》2001年第4期45-48,共4页China Food Additives

摘　　要：本文通过对不同溶液表观粘度的测定 ,研究了冰淇淋用原辅料的流变特性 ,表明了混合料粘度是控制冰淇淋质量的重要参考指标 ,并通过对不同复合乳化稳定剂配方所生产的冰淇淋样品的品质检验 ,发现在主要成分保持一致 (含脂量 10 % ,非脂乳固体含量 10 % ,糖含量 15 % )的情况下 ,改变乳化稳定剂的配方 ,可得到不同的产品特点 ,其中最佳复合乳化稳定剂的配方为 :瓜尔豆胶 0 2 % ;CMC0 1% ;蒸馏单甘脂 0 1% ;蔗糖酯 0 1%By testing the apparent viscosity of different solutions, the rheological behaviours of raw materials used in ice cream were studied respectively. The results showed that the mixing colloids viscosity is an important reference index for quality control in ice cream.By quality testing of ice cream samples produced by different multiple emulsifying stabilizer formulas,we found that,as keeping the main ingredients(10% fat,10%non fat milk solids,15% sugar)unchanged and changing emulsifying stabilizer formulas, different characteristic products would be got. The best formula(0.2%guar gum,0.1%CMC,0.1%distilled glycerol monostearate,0.1%sucrose esters of fatty acids) was obtained.

关 键 词：冰淇淋 复合乳化稳定剂 流变特性 表观粘度 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS277[轻工技术与工程—食品科学与工程]