均匀设计法优化冰淇淋复配稳定剂配方研究

Study of Optimum Seeking Formula of Ice Cream Compound Stabilizer by Using the Uniform Design Method

采用均匀设计方法，对５种常用冰淇淋稳定剂黄原胶、胍尔豆胶、海藻酸钠、ＣＭＣ、明胶等进行不同组合的复配，结合流变学测量，确定复配稳定剂中５种稳定剂的最佳配比。

By using the uniform design method,the five commonly used ice cream stabilizing agents,such as Xanthan gum,Guar gum,Sodium Alginate,CMC and Edible Gelatin etc,were mixed by multiple constitution.Combined with the determination of rheology,the appropriate components of five stabilizing agents of the compound stabilizer were also decided.