冰淇淋复合乳化稳定剂流变特性及其应用的研究

本通过对不同溶液表观粘度的测定，研究了冰淇淋用原辅料的流变特性，表明了混合料粘度是控制冰淇淋质量的重要参考指标，并通过对不同复合肥化稳定剂配方所生产的冰淇淋样品的品质检验，发现在主要成分保持一致（含脂量10％，非脂乳固体含量10％，糖含量15％）的情况下，改变乳化稳定剂的配方，可得到不同的产品特点，其中最佳复合乳化稳定剂的配方为：瓜尔事前交0．2％；CMC0．1％；蒸馏单甘脂0．1％；蔗糖酯0．1％。

Study on the Rheological Behaviour and Application of Multiple Emulsifying Stabilizers in Ice-cream

By testing the apparent viscosity of different solutions, the rheological behaviours of raw materials used in ice cream were studied respectively. The results showed that the mixing colloids viscosity is an important reference index for quality control in ice cream.By quality testing of ice cream samples produced by different multiple emulsifying stabilizer formulas,we found that,as keeping the main ingredients(10% fat,10%non fat milk solids,15% sugar)unchanged and changing emulsifying stabilizer formulas, different characteristic products would be got. The best formula(0.2%guar gum,0.1%CMC,0.1%distilled glycerol monostearate,0.1%sucrose esters of fatty acids) was obtained.