摘要
利用正交试验方法研究了磷酸酯淀粉、海藻酸钠、羧甲基纤维素钠(CMC-Na)及明胶4种增稠稳定剂在冰淇淋生产中增稠及稳定作用的效果。结果表明:磷酸酯淀粉的最佳用量为3 5%,并筛选出海藻酸钠、CMC-Na及明胶的最适用量分别为0 05%、0 15%、0 10%。利用该配方生产出的冰淇淋产品比传统配方生产的冰淇淋具有口感好、膨胀率理想、抗融性好等特点。
The effects of agent phosphate starch,sodium alginate,CMC Na,and gelatin on thick-stabilization of ice cream were studied through orthogonal test.The results show that the best proportion of phosphate starch is 3 5%. The amounts of sodium alginate,CMC Na,and gelatin are 0 05%,0 15% and 0 10% respectively Compared with ice cream made by traditional formula,aging resistant modified starch is used in this new kind of ice cream as stabilizer. This ice cream is of good taste,high overrun and good thaw resistance.
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
2003年第3期350-353,共4页
Journal of Jilin Agricultural University
基金
长春市科技局科技攻关计划项目(长科合字第01-04-N08)
