| 银耳冰淇淋中复合稳定剂的研究 |
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| 引用本文： | 王凤芳. 银耳冰淇淋中复合稳定剂的研究[J]. 食品工业, 2007, 0(2) |
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| 作者姓名： | 王凤芳 |
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| 作者单位： | 上海应用技术学院香料香精技术与工程学院 (上海200233) |
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| 摘 要： | 对应用于银耳冰淇淋中的复合稳定剂种类、用量和配比进行了研究。先以黄原胶、魔芋胶、CMC、卡拉胶、瓜尔豆胶为稳定剂做单个筛选实验。根据实验结果以综合性能比较,选出黄原胶和魔芋胶作为复合稳定剂的复配品种,以膨胀率、抗融化性、感官性能为产品的考核指标,对结果进行分析比较,最终确定复合稳定剂以及在银耳冰淇淋中的最佳用量和配比。
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| 关 键 词： | 银耳冰淇淋 复合稳定剂 膨胀率 抗融化率 感官性能 |
Study on the Compound Stabilizer for the Tremella Ice Cream |
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| Wang Feng-fang School of Perfume and Aroma Technology. Study on the Compound Stabilizer for the Tremella Ice Cream[J]. The Food Industry, 2007, 0(2) |
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| Authors: | Wang Feng-fang School of Perfume and Aroma Technology |
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| Affiliation: | Shanghai 200233 |
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| Abstract: | The compound stabilizers for the tremella ice cream were studied.Single comparative experiments were carried out with xanthan gum,konjac gum,CMC,gum karaya,guar gum as stabilizers.Then,xanthan gum and konjac gum were selected to prepare the compound stabilizer for the tremella ice cream.The expansion ratio,anti-inching ratio and gestation of tremella ice cream were proofed.Finally the optimum dosage and propor- tion of xanthan gum and konjac gum were confirmed. |
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| Keywords: | tremella ice cream compound stabilizer expansion ratio anti-melting ratio sense property |
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