乳化剂和稳定剂在冰淇淋加工中的应用

The application of emulsifier and stablilzer in the processing of ice cream

介绍了乳化剂和稳定剂在冰淇淋加工中的作用及机理。冰淇淋的基本加工工艺包括:①原料及混合;②巴氏杀菌;③均质;④老化;⑤搅打及凝冻;⑥硬化。乳化剂在冰淇淋加工中起到两种基本作用:①乳化,使脂肪以稳定的乳化状态分散于冰淇淋混料中;②在物料凝冻过程中促进脂肪球一定程度上的附聚与凝聚。同时介绍了稳定剂在冰淇淋加工过程中的作用以及常用稳定剂的特性。

The function and mechanism of emulsifier and stabilizer in the processing of ice cream were studied.The processing of ice cream mainly includes:row material blend,pasteurization,homogenating,ripening,stirring,agglomerating and hardening.The two key functions of emulsifier in the processing of ice cream are:emulsification,namely,to make fat disperse in the ice cream blend in stable emulsified status,and to some extent,accelerate the agglomeration of the fat particles.The function of stabilizer in the processing of ice cream and the characteristics of some stabilizers were introduced as well.