麦芽糊精在冰淇淋中增稠稳定作用的研究

Study on Function of Thickening and Stabilization of Maltdextrin in Ice Cream

本文对不同DE值的麦芽糊精在冰淇淋中增稠稳定作用进行了研究,采用正交试验法确定了麦芽糊精的最佳DE值及用量,同时确定了羧甲基纤维素钠(CMC-Na)、明胶及单甘酯的最佳用量,即DE值10的麦芽糊精用量为7.0%,CMC-Na与明胶的混合物(质量比为1:1)用量为0.4%、单甘酯的用量为0.3%。按此工艺生产的冰淇淋,与按传统配方生产的冰淇淋相比,具有口感细腻、膨胀率理想、抗融性好等特点。

The effect was studied on thickening and stabilization of maltdextrin with different DE in ice cream, the optimum DE value and amount of maltdextrin was determined through orthogonal test, and the amount of CMC-Na,gelatin and glycerin monostearate were also determined too. The result showed that the amount of dextrin with DE10 7.0%, the mixture of CMC- Na and gelatin（CMC-Na to gelatin was 1 ： 1 ） 0.4%, the glycerin monostearate was 0.3 %. The ice-cream had good taste, ideal overrun and good thaw-resistance, compared with ice cream made by traditional formula.