| 大豆磷脂冰淇淋的研制 |
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| 引用本文： | 李疆,颜海燕,张瑞萍,杨艳彬. 大豆磷脂冰淇淋的研制[J]. 冷饮与速冻食品工业, 2006, 12(4): 12-15 |
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| 作者姓名： | 李疆 颜海燕 张瑞萍 杨艳彬 |
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| 作者单位： | 石河子大学食品学院,新疆石河子,832003 |
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| 摘 要： | 大豆磷脂不仅具有特殊的营养价值及生理功效,而且是一种性能优良的天然表面活性剂,将其添加入冰淇淋中,通过正交试验,从冰淇淋的膨胀率、抗融性、咀嚼性和硬度4个方面进行分析,得出了大豆磷脂在冰淇淋中的最佳用量为0.4%,同时指出大豆磷脂具有乳化、软化、润湿、分散、渗透、增溶、消泡及抗氧化等功能,与其它胶体具有良好的协同作用.
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| 关 键 词： | 大豆磷脂 复合稳定剂 冰淇淋 |
| 文章编号： | 1007-0818(2006)04-0012-04 |
| 收稿时间： | 2006-09-05 |
| 修稿时间： | 2006-10-31 |
Development of Soybean Phosphalipid Ice Cream |
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| LI Jiang,YAN Hai-yan,ZHANG Rui-ping,YANG Yan-bin. Development of Soybean Phosphalipid Ice Cream[J]. Beverage & Fast Frozen Food Industry, 2006, 12(4): 12-15 |
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| Authors: | LI Jiang YAN Hai-yan ZHANG Rui-ping YANG Yan-bin |
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| Affiliation: | Food College, Shihezi University, Shihezi 832003 ,China |
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| Abstract: | Ice cream is commonly called semisolid cold drink with fresh,cool and sweet taste,fine and smooth mouth feel,and unique flavor well.Soybean phosphalipid is a natural surfactant with good performance in addition to its special nutritive value and physiological effect.The optimum content of phosphalipid in ice cream(0.4%) was obtained based on the parameters of expansion ratio,anti-freezing effect,mouthfeel,and hardness.Except functions of emulsification,anti-oxidation,softening,and wetting,it has a good dispersability to enhance the solubility and remove bubbles,and also has a synergistic effect with other components. |
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| Keywords: | soybean phosphatide compound stabilizer ice cream |
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