摘要
本课题主要研究了低脂冰淇淋复合乳化稳定剂对其抗融性的影响。在同一原料配方的相同制作工艺条件下,选择单体胶体作为稳定剂进行实验比较,由此选出四种较为理想的胶体进行复配,作四因素三水平的正交实验,从而确定一个对低脂冰淇淋抗融性具有显著效果的稳定性组合。
This paper mainly studied the effect on the low-fat ice cream molten-resistant properties of mixed emulsifier stabilizers. At the same raw material recipe, we chose the different gums as stabilizers to make the simple-gum experiments on the same manufacturing process. By comparation, we chose four better gums to mix together and made orthogonal experiments. At last we gained the better formula of mixed stabilizer,which enriches products fine molten-resistant.
出处
《中国食品添加剂》
CAS
2002年第1期38-41,33,共5页
China Food Additives
