摘要
研究了黄原胶和瓜尔豆胶的复配胶作为冰淇淋稳定剂对冰淇淋品质和流变性的影响,测定了冰淇淋浆料的粘度,应用小幅振荡测定经硬化后冰淇淋成品的动态粘弹性,以及硬化冰淇淋的硬度和粘结度.结果表明,随复配胶用量的增加,冰淇淋浆料的粘度也随之增加,另外,Power law模型的流动指数和粘度指数、冰淇淋成品储能模量、及硬度、粘结度均呈增加趋势.实验结果还表明,随复配胶用量的增加,冰淇淋的弹性模量和稳定性得以提高.通过测定冰淇淋的膨胀率和抗融性,得出冰淇淋中复配胶的最佳添加量质量分数为0.35%.
The quality and rheological property of ice cream influcnced by different stablizer levels of xanthan gum and guar gum mixtures were studied in this paper. The viscosity of ice cream mixtures as well as hardness and stickness of frozen ice cream were measured. The oscillation test was also applied to determine the dynamic rheological property of frozen ice cream. The results revealed the viscosity and Power-law model index of the ice cream mixture, the storage modulus, hardness, and stickness of frozen ice cream increase with the increases of the gum mixture amounts. By detecting the overrun and melting resistance, the optimum amount of stabilizer was 0.35%
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2004年第3期46-50,共5页
Journal of Wuxi University of Light Industry
