冰淇淋复配稳定剂的开发及其稳定机理研究

选用黄原胶、羧甲基纤维素、卡拉胶、魔芋葡甘露聚糖以及瓜尔豆胶等５种多糖进行不同的组合复配，通过对其流变性质的测定以及结合响应曲面分析，确定了５种复配稳定剂中不同多糖的最佳配比，其中４号复配稳定剂制得的冰淇淋具有优良的膨胀性、抗融化性和抗热波动性。运用差扫描量热仪测定了冰淇淋的玻璃相转变温度，并结合其流变性质以及冰晶形成时间的测定，着重讨论了复合多糖稳定剂对于冰晶的形成与冰晶长大的影响，从本质上探讨了复合多糖稳定剂稳定冰淇淋的机理。

Development of Stabilizer Blends of Ice Cream and studies on Theer Stabilization Mechanism

Xanthan gum,Carboxymethyl cellulose,Carrageenan,Konjac glucomannan andGuar gum were chosen to make different combinations. Their rheological properties weremeasured and RSA(Response Surface Analysis)was used to determine the optimum ratiosfor the stabilizer blends made from the five different types of polysaccharides. The five kinds of ice cream stabilizer blends were successfully developed and used in the practicalsystem. The ice cream made with No. 4 stabilizer blend showed the better overrun,stronger melting resistance and greater resistance to heat shock. The glass transition ofthe stabilizer blends has also been studied by DSC(Differential Scanning Calorimetry).Based on the rheological properties and the ice crystal formation time of the polysacchride stabilizer blends,the effectof polysaccharide.stabilizer blends on ice crystal formation andgrowth in ice cream was discussed. The mechanism relating to the increase in the stabilityof ice cream by using the polysaccharide stabilizer blends was studied.