乳化剂的协同作用在冰淇淋中的应用  

Cooperative function of emulsifiers in ice cream processing

作　　者：谢苒荑[1] 杨晓波[1] 李淑华[1] 魏彩虹[1] 蔡云升 

机构地区：[1]上海应用技术学院,200233 [2]昆山曼氏食品研究所

出　　处：《食品工业》2004年第1期3-5,共3页The Food Industry

摘　　要：本文主要研究各种乳化剂单体的乳化性能和发泡性能,并测定不同乳化剂以一定比例配合后的乳 化性能和发泡性能,在考虑市场需求的价格后,选择出较好的乳化剂的复合应用于冰淇淋的生产中。In the paper, we have mainly studied about emulsifying efficiency and foaming function of the single emulsifere. And, we have measured emulsifering efficiency and foaming function of the different emulsifying agents which were mixed in a certain ratio. In the same time, considering the market price, we choose some emulsifiers with proper ratio which could make ice cream better were found.

关 键 词：乳化剂 冰淇淋 协同作用 乳化性能 发泡性能 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]