摘要
对冰淇淋生产中常用的四种乳化剂单硬脂酸甘油酯、蔗糖脂肪酸酯、亲水性单甘油酯和三聚甘油单硬脂酸酯,采用单因素和正交实验方法进行比较,以冰淇淋成品膨胀率和抗融性两个指标作为评价标准,评价各自最终产品品质。
Monostearin, sucrose fatty acid ester, hydrophilic monostearin,tripolyglycerol monostearates as the accuracy emulsifier in the ice cream product are compared with single factor and orthogonal, overrun and anti-meltdown are the estimate standards to value the finished product quality.
出处
《粮食与油脂》
2006年第3期30-31,共2页
Cereals & Oils
关键词
冰淇淋
乳化剂
膨胀率
抗融性
ice cream
emulsifier
overrun
anti-meltdown
