影响冰淇淋融化特性的因素研究

Research on the Factors of Affecting the Melt Characteristic of the Ice-cream

冰淇淋的抗融化性能是冰淇淋生产中非常重要的一项指标。主要从新型复合乳化稳定剂和配方中的营养素及加工条件等方面对冰淇淋融化特性的影响进行研究,试验采用对比试验设计。结果表明:新型复合乳化稳定剂的比例在0 4%为最佳配比;冰淇淋的抗融化性能随脂肪含量(6%～14%)和非脂乳固体含量(6 5%～14%)的增加而提高;而冰淇淋的抗融化性能随糖的含量(8%～20%)的增加而降低;冰淇淋的膨化率在80%～100%范围内、均质条件为60～70℃、15～20Mpa、4℃温度下老化4h等工艺条件可明显增加其抗融性。

Resisting icecream melting is an important characteristic in icecream production. This article studied on factors that affect shows: icecream melting characteristic as new type composite stabelizer, added nutritions and processing conditions. The result : new type composite milk stablizer ratio 0.4% is the best; resisting melting of icecream increases as increasing of fat content(6%～14%) and solids-not-fat content(6.5～14%), as decreasing of suger content(8%～20%); the best processing condition is expanding rate in 80%～100%, homogenizing at 60～70℃ with pressure at 15～20Mpa,riped at 4℃ for 4 hours.