冰淇淋中糖的理化性质及其主要功能

阐述了以水为溶剂、分散介质整体连续相的组成成分及其功能 ,指出了其在冰淇淋生产中的重要性及其相关应用。综合研究了糖液粘度、甜度、糖液中水的凝固温度、表面张力和活度Aw;影响糖液甜度的因素 ;糖液对胶凝性食品增稠剂凝胶的形成温度、熔化温度、凝胶强度和凝胶破裂强度的影响 ;

This paper introduces the main effects of the whole continuous phase in ice-cream viscose and thick liquid,which contains many ingredients in water solvent as well as in water dispersant and points out the important application in ice-cream production. The comprehensive study includes:the viscosity,sweetness of suger solution,the surface tension,activity,melting point of water in suger solution;the influence factor of sweetness of suger solution;the jelling point and jelly melting point,the jelly strength and jelly cracking strength both come under the influence of jelly food thicker;the usage of the specificity of suger and the double-function suger-substitutes.