磷酸酯淀粉在冰淇淋中的增稠稳定作用  

Function of Phosphate Starch in Thickening and Stabilization of Ice Cream

作　　者：王大为[1] 张艳荣[1] 张雁南[2] 

机构地区：[1]吉林农业大学食品工程学院,吉林长春130118 [2]吉林工程技术师范学院生物与食品工程系,吉林长春130052

出　　处：《吉林农业大学学报》2003年第3期350-353,共4页Journal of Jilin Agricultural University

基　　金：长春市科技局科技攻关计划项目(长科合字第01-04-N08)

摘　　要：利用正交试验方法研究了磷酸酯淀粉、海藻酸钠、羧甲基纤维素钠(CMC-Na)及明胶4种增稠稳定剂在冰淇淋生产中增稠及稳定作用的效果。结果表明:磷酸酯淀粉的最佳用量为3 5%,并筛选出海藻酸钠、CMC-Na及明胶的最适用量分别为0 05%、0 15%、0 10%。利用该配方生产出的冰淇淋产品比传统配方生产的冰淇淋具有口感好、膨胀率理想、抗融性好等特点。The effects of agent phosphate starch,sodium alginate,CMC Na,and gelatin on thick-stabilization of ice cream were studied through orthogonal test.The results show that the best proportion of phosphate starch is 3 5%. The amounts of sodium alginate,CMC Na,and gelatin are 0 05%,0 15% and 0 10% respectively Compared with ice cream made by traditional formula,aging resistant modified starch is used in this new kind of ice cream as stabilizer. This ice cream is of good taste,high overrun and good thaw resistance.

关 键 词：磷酸酯淀粉 冰淇淋 增稠稳定剂 增稠作用 稳定作用 膨胀率 抗融性 口感 正交试验 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程] TS202.3[轻工技术与工程—食品科学与工程]