摘要
以瓜尔豆胶、羧甲基纤维素钠和琼脂为原料,复配开发冰淇淋稳定剂.试验结果表明,冰淇淋膨胀率随着羧甲基纤维素钠和琼脂添加量的增大而增大,随着瓜尔豆胶添加量的增大先增大后下降.以膨胀率为主要指标,通过单因素实验和混料试验优化得到琼脂、羧甲基纤维素钠和瓜尔豆胶的质量比为17∶33∶50,稳定剂的添加总量为0.3%.该配比下冰淇淋膨胀率为92.08%,融化率为29.10%,感官评价为89.
Agar was compounded with sodium carboxymethyl cellulose and guar gum to develop the stabilizer for the production of ice cream.The results showed that the expansion rate of ice cream increased with the addition of sodium carboxymethyl cellulose and agar,and firstly increased and then decreased with the increase of guar gum.According to the expansion rate of ice cream,the best processing technology was obtained by single factor experiment and mixture design experiment.The optimum condition for cream production was 17% of agar,33% of sodium carboxymethyl cellulose,50% of guar gum,and 0.3%formula amount of the total stabilizer.Under this condition,ice cream was prepared to have the 92.08% of expansion rate,29.10% of melting rate and 89 of sensory score.
出处
《泉州师范学院学报》
2017年第6期25-29,共5页
Journal of Quanzhou Normal University
基金
福建省高校产学合作项目(2016N5008)
福建省科技重大专项项目(2015NZ0001-1)
国家海洋公益行业科研专项(201505033)
福建省海洋高新产业发展专项资助项目(闽海洋高新[2016]08号)
关键词
琼脂
冰淇淋
稳定剂
agar
ice cream
stabilizer
作者简介
通信作者：肖安风（1973一），男，江西吉安人，博士，教授，从事食品生物技术研究，E-mail：xxaaffeng@jmu．edu．cn.
