| 魔芋胶、琼脂及他拉胶对软冰淇淋品质影响研究 |
| |
| 引用本文： | 刘梅森,何唯平,陈胜利.魔芋胶、琼脂及他拉胶对软冰淇淋品质影响研究[J].中国乳品工业,2005,33(11):17-20. |
| |
| 作者姓名： | 刘梅森 何唯平 陈胜利 |
| |
| 作者单位： | 深圳市海川实业股份有限公司,广东,深圳,518040 |
| |
| 基金项目： | 广东省科技厅地市重点引导项目（2004B26001143） |
| |
| 摘 要： | 对反应软冰淇淋品质的各指标进行测试,以考察魔芋胶、琼脂、他拉胶对软冰淇淋品质的影响.结果表明,在没有乳化剂存在情况下,三种稳定剂相比,琼脂对软冰淇淋浆料黏度和热稳定性基本无影响,对膨胀率、抗溶性和硬度起降低作用,但相对其他2种稳定剂而言抗融性最好,硬度最大;魔芋胶对软冰淇淋浆黏度起增大作用,提高膨胀率,但硬度和抗融性最差;他拉胶对冰淇淋浆料黏度的影响随添加量的增加缓慢增大,对膨胀率、硬度和抗溶性均由降低作用,但对各指标的影响程度稍好于魔芋胶.
|
| 关 键 词： | 软冰淇淋 魔芋胶 琼脂 他拉胶 抗溶性 膨化率 |
| 文章编号： | 1001-2230（2005）11-0017-03 |
| 收稿时间： | 2005-08-22 |
| 修稿时间： | 2005-08-22 |
Study on the influence of knojac gum,agar and tara gum on soft-serve ice cream quality |
| |
| LIU Mei-sen,HE Wei-ping,CHEN Sheng-li.Study on the influence of knojac gum,agar and tara gum on soft-serve ice cream quality[J].China Dairy Industry,2005,33(11):17-20. |
| |
| Authors: | LIU Mei-sen HE Wei-ping CHEN Sheng-li |
| |
| Affiliation: | Shenzhen Oceanpower Industrious Co.Ltd., Shenzhen 518040,China |
| |
| Abstract: | The soft-serve ice cream quality indices concerning rigidity, overrun and resistant-melted were studied in the absence of emulsifiers and the results showed that the Agar gave no effect on the viscosity and thermo-stabilization, and decreased overrun, resistant-melted and rigidity . konjac gum made the overrun and viscosity was increasing, and gave the worst effect on rigidity and resistant-melted ,Tara gum had the best effect on viscosity, and decreased overrun, rigidity, and resistant-melted of soft-serve ice cream. |
| |
| Keywords: | soft-serve ice cream konjac gum agar tara gum resistant-melted overrun |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
