半乳脂冰淇淋乳化稳定剂的开发

Research on application of emulsion-stabilizer in half-milkfat ice cream

通过单因素实验和正交实验,以感官评价和冰淇淋的浆料粘度、膨胀率、融化率为指标,对瓜尔豆胶、羧甲基纤维素钠(CMC)、刺槐豆胶、卡拉胶组成的复配稳定剂和单硬脂酸甘油酯、山梨醇单硬脂酸酯(司盘60)组成的复配乳化剂进行优化,确定了半乳脂冰淇淋的复配乳化稳定剂的优化结果。结果表明,半乳脂冰淇淋的复合稳定剂优化配方为:瓜尔豆胶0.020%,CMC 0.060%,刺槐豆胶0.040%,卡拉胶0.020%,单硬脂酸甘油酯0.10%,司盘600.20%(均为质量分数),此时冰淇淋的膨胀率为79.0%,融化率为5.0%,感官评分为39分。

The application of mixed emulsion-stabilizer in half-milkfat ice cream was studied in this paper. Guar gum, sodium carboxymethyl cellulose （CMC）, locust bean gum as well as carrageenan were used as mixed stabilizers, and glycerol monostearate and sorbitan monostearate （Span 60） were used as mixed emulsion. The formula of functional system was optimized through the single factor experiment and orthogonal experiment, the effects of which were investigated by measurement of viscosity, overrun, melting rate and the sensory evaluation. The results showed that the optimal mixed emulsion-stabilizer for half-milkfat ice cream was guar gum0.020%, sodium carboxymethyl cel/ulose（CMC） 0.060%, locust bean gum 0.040% carrageenan 0.020%, glycerol monostearate 0.10% and sorbitan monostearate（Span 60） 0.20%.With the appli- cation .of this optimal mixed emulsion-stabilizer, the results of ice cream were obtained： overrun 79.0%, melting rate 5.0% and sensory evalua- tion39.