摘要
结合植脂奶油的优点,使用明胶和其他胶体复配作为稳定剂,开发出了更健康、操作更简便的新型慕斯奶油。慕斯奶油中棕榈仁油质量分数为25%～30%,蔗糖质量分数15%～25%,通过实验确定了明胶(180冻力)添加量为1.8%,选用黄原胶、阿拉伯胶、瓜尔豆胶、刺槐豆胶、海藻酸钠、CMC、卡拉胶等胶体与明胶进行简单复配,再将优选出的阿拉伯胶、瓜尔豆胶、刺槐豆胶与复合乳化剂复配进行正交试验,确定了乳化稳定体系中胶体以及乳化剂的用量。结果表明,以优选的配方(明胶1.8%,胶体A 0.3%,胶体B 0.4%,胶体C0.6%,复合乳化剂1.2%)制备的慕斯奶油,具有较好的稳定性以及较高的打发率,用慕斯奶油制作的慕斯蛋糕具有较好的组织结构,口感细腻。
New type of Mousse topping, which contained 25%-30% palm kernel oil, 15%-25% sugar and 1.8 % gelatin （180 bloomg）, using gelatin and other compound gum as stabilizer was studied and developed. Single comparative experiments were carried out with compound stabilizers which mixed by gelatin and xanthan gum, Gum Arabic, guar gum, gum karaya, sodium alginate, CMC, Carrageenan respectively. Gum Arabic, guar gum and gum karaya were selected to prepare the compound stabilizer for the mousse topping. The optimum formula of multiple emulsifier-stabilizers was determined through orthogonal experiments. Then, the qualities of mousse topping were studied. The results indicated that there were good foaming properties, shape-retaining properties, stabilities and taste after it whipped.
出处
《中国乳品工业》
CAS
北大核心
2008年第3期21-23,共3页
China Dairy Industry
关键词
慕斯奶油
明胶
复合乳化剂
复合稳定剂
Mousse topping
gelatin
compound emulsifiers
compound stabilizer
