κ-卡拉胶作为冰淇淋产品辅助性稳定剂的研究

以κ -卡拉胶为辅助性稳定剂 ,通过对配料液粘度和制作出的冰淇淋的膨胀率、抗融性及其口感等特性进行单因素对比分析 ,结果表明κ

This thesis discusses the stabilizer action of kappa-carrageenan in ice cream. The result of this analysis is based on comparing the viscosity of ingredients,the dilatation rate, the melting-resistance and the texture of produced ice cream. The result shows that the kappa-carrageenan can improve the quality of ice cream and its ingredients.