不同类型稳定剂和乳化剂对冰淇淋品质特性的影响

本文研究了不同类型的稳定剂和乳化剂在冰淇淋中的作用，以三种代表性的不同类型的稳定剂:卡拉胶（离子型多糖）、瓜尔豆胶（非离子型多糖）和明胶（蛋白质），以及具有不同亲水亲油性的乳化剂:单硬脂肪酸甘油酯（Glyceryl Monostearate, MG，HLB=3.8）和吐温80（HLB=15）作为研究对象，以冰淇淋的物理特性（粘度、膨胀率与融化率）和感官（粘稠度、顺滑性、口融性与颗粒感）为指标，讨论了稳定剂和乳化剂对冰淇淋品质的影响。结果表明，与吐温80相比，加入MG的冰淇淋膨胀率更高，抗融性更好，二者对浆料粘度的作用无显著性差异（P<0.05）；三种稳定剂均可增大冰淇淋浆料的粘度，其中，卡拉胶较瓜尔豆胶和明胶对浆料粘度的影响差异显著（P<0.05），抗融性最强，瓜尔豆胶对膨胀率影响最大。其中MG与卡拉胶复配所得浆料粘度和抗融性最佳，分别为898.35 cp，融化率4.74%；与瓜尔豆胶复配所得冰淇淋膨胀率最高为66.95%。在此基础上，以MG作为乳化剂，复配瓜尔豆胶和卡拉胶，研究不同复配比例的稳定剂在冰淇淋中的作用。结果表明，稳定剂总添加量为0.25%时，卡拉胶与瓜尔豆胶的质量比为1:1.5，冰淇淋的浆料粘度可达1036.5 cp，融化率为17.4%，感官评分最高。

Effect of Different Types of Stabilizers and Emulsifiers on the Quality and Characteristics of Ice Cream

Three different types of stabilizers carrageenan(ionic polysaccharide),guar gum(non-ionic polysaccharide)and gelatin(protein),and two types of emulsifiers glyceryl monostearate(MG,HLB=3.8)and tween 80(HLB=15)were studied in the application in ice cream.The effects of stabilizers and emulsifiers on physical properties(viscosity,overrun and melting rate)and sensory properties(viscosity,smoothness,fusibility and grainy sense)of ice cream were investigated.MG induced higher overrun and better anti-melting property than tween 80,and similar viscosity of the ice cream mix were observed.Among the three stabilizers,carrageenan showed the most significant on viscosity(P<0.05),which also induced the best anti-melting property,with the melting rate as low as 4.7%.Guar gum showed the best effect on the overrun.The combination of MG and carrageenan resulted in mix viscosity and melting rate was the best,898.35 cp and 4.74%,respectively.While the combination of MG and guar gum showed the highest overrun at 66.95%.Furthermore,combinations of MG as emulsifier and guar gum and carrageenan as stabilizer were investigated in ice cream.The results showed that the mass ratio of carrageenan to guar gum was 1:1.5 when the total amount of stabilizer was 0.25%,the mix viscosity(1036.5 cp),melting resistance(melting rate 17.4%)and the total sensory score of ice cream reached the highest.