摘要
根据料液透光度越低,乳化效果越好的原理,采用721型分光光度计,为冷食品浆料选择具有较好乳化效果的乳化剂。在常用雪糕配方的冷食品浆料中加入各种HLB值的乳化剂,测定浆料的透光度。从中得出:HLB值等于8时的乳化剂对浆料具有较好的乳化效果;38.1%蔗糖脂肪酸酯(HLB值=15)与61.9%单硬脂酸甘油酯的混合物是常用雪糕配方浆料的较适宜乳化剂。
According to the principle of the lower the materials transmittance the better the emulsifying effec tis an emulsifier with preferable emulsifying effect in ice cream bar materials as frozen drinks has been chosen with the help of 721 spectrophotometer. Emulsifiers with various HLB values were added to ordinary formula of ice cream bar and the materials transmittance of the samples was measured. The results show that emulsifier with better emulsifying effect should have materials with HLB equal to 8, and 38.1% SE (sucrose esters of fatty acid) and 61.9% monostearin as the seemly composite emulsifiers.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第9期55-58,共4页
Food Science
关键词
冷食品
乳化剂
透光度
膨胀率
感官评定
应用
Frozen drinks Emulsifier Percent transmittance Overrun Sensory evaluation
