酸奶软冰淇淋粉的研制

通过正交试验对酸奶软冰淇淋粉中的各主要原料以及基础配方进行了筛选.基础配方以奶粉、酸奶粉、植脂末、乳酸粉的质量分数为因素进行了L9(34)试验,结果表明这四因素最佳组合为A3B3C3D2.其质量分数是奶粉42%,砂糖48%,植脂末4%,乳酸粉3%.稳定剂的正交试验表明,瓜尔胶的作用明显强于CMC,优选组合为A2B3,即CMC添加量0.6%,瓜尔胶的添加量0.8%.复合乳化剂的最佳用量是1.2%.通过对5个品牌的酸奶香精进行筛选,最后确定B品牌,用量为0.1%.最佳配方(质量分数)为:酸奶粉21%,全脂奶粉21%,乳酸粉3%,蔗糖48%,植脂末4%,复合乳化剂1.2%,CMC 0.6%,瓜尔胶0.8%,酸奶香精0.1%.

Study on the Soft Serves Ice Cream Yogurt

Factors influencing the quality of the soft serve ice cream were studied.Firstly,L_9(3~4) experiment was carried out to establish the optimum amount for each ingredient.The results showed the optimum quality would be achieved in a ratio of milk powder 42%,sugar 48%,oil powder 4%,and lactic acid powder 3%.Similar experimental design was carried out to establish the best stabilizer by comparing guar gum and CMC,and the optimum combination was guar gum 0.8%, CMC 0.6%..Composite emulsifiers were also studied,and the results showed the optimum dosage was 1.2%.The optimum yogurt flavor additive was selected from 5 suppliers,and the dosage was 0.1% from brand B.The overall optimum formula was: yogurt powder 21%,milk powder 21%,lactic acid powder 3%,sugar 48%,oil powder 4%,compound emulsifiers 1.2%,CMC 0.6%,guar gum 0.8% and yogurt flavor 0.1%.