摘要
为了研究卵磷脂/蔗糖酯S1170、卵磷脂/蔗糖酯S13、卵磷脂/亲水性单苷酯P这3种复合乳化剂(质量比均为1∶1)在软冰淇淋中的作用,对它们对浆料粘度、软冰淇淋硬度、膨胀率、抗融性、浆料热稳定性等指标的影响进行了研究。结果表明,3种组合均可以提高冰淇淋的抗融性,卵磷脂和蔗糖酯S13组合最好,卵磷脂与蔗糖酯S1170组合次之。
Three compound emulsifiers (weight proportion 1:1 ) including lecithin (HLB3.5)/sucrose ester S1170, lecithin (HLB3.5)/sucrose ester S13, and lecithin/distilled water-soluble monoglyceride (HLB10.5) were used to study their influence on the quality of soft serve ice cream. The results of viscosity and emulsification stabilization of serum, rigidity, overrun, and anti-melting property of soft serve ice cream showed that all compound emulsifiers improved the anti-melting capability of the product. The compound emulsifiers of lecithin/sucrose ester (HLB13) gave the best anti-melting effect, and lecithin/sucrose ester(HLB1170) was the second.
出处
《冷饮与速冻食品工业》
2006年第3期25-28,31,共5页
Beverage & Fast Frozen Food Industry
基金
广东省科技厅地市重点引导项目(2004B26001143)
深圳市科技重点项目(深科信[2005]387号)
关键词
复合乳化剂
软冰淇淋
卵磷脂
亲水单苷酯
蔗糖酯
Compound emulsifiers
Soft serve ice cream
lecithin
Monoglyceride
Sucrose ester