4种稳定剂对软冰淇淋品质协同作用研究

考察了瓜胶（A）、CMC（B）、魔芋胶（C）、黄原胶（D）在软冰淇淋中的作用，通过正交实验，对瓜胶、CMC、魔芋胶、黄原胶在软冰淇淋浆料黏度及软冰淇淋硬度、膨胀率、抗融性等方面的影响进行研究，结果表明：黄原胶对软冰淇淋黏度的影响最大，CMC影响最小，其最佳组合为A1Ｂ2Ｃ3Ｄ3；在软冰淇淋膨胀率方面，瓜胶的影响最大，黄原胶的影响最小，最佳组合为Ａ3B3C2D1；在软冰淇淋硬度方面，黄原胶的影响最大，最佳组合为A1B1C1D1，瓜胶影响最小；在软冰淇淋抗融性方面，瓜胶最有利于抗溶性提高，魔芋胶对抗溶性改善最小，最佳组合为A2B1C2D3.所以瓜胶对膨化率和抗溶性影响最大，对硬度影响最小；黄原胶对黏度和硬度影响最大，但对膨化率影响最小；CMC对黏度影响最小：魔芋胶对抗溶性影响最小。

Study on the cooperation influence of stabilizers on soft-serve ice cream quality

The soft-serve ice cream quality indices concerning rigidity, overrun and resistant-melted were studied as well as viscosity in the absence of stabilizers of Guar Gum, CMC, Konjac gum, Xanthan using the method of orthogonal design, and the results showed that Xanthan and CMC gave the biggest and the smallest effect on the viscosity of soft-serve ice cream serum respectively along with increasing of their dosage, with regard to overrun, Guar Gum and Xanthan gave the biggest and the smallest effect on it respectively with the increasing of their concentration. Concerning the rigidity of soil-serve ice cream, Xanthan and Guar Gum gave the biggest and the smallest effect on it respectively when their dosage were increased, as far as resistant-melted property, Guar Gum gave the best and Konjac gum gave no significant effect on it along with increasing of the dosage. The optimum combination of the four kinds of stabilizers to viscosity, overrun, rigidity, and resistant-melted were A1B3C3D3, A3B3C2D1, A1B1C1D1, A2B1C2D3 respectively. Guar Gum showed a significant influence on overrun and resistant-melted and a httle influence on rigidity. Xanthan indicated a significant influence on viscosity and rigidity and a httle influence on overrun. CMC and Konjac gum gave a httle effect on viscosity and resistant-melted respectively.