瓜尔豆胶在冰淇淋中的应用

Study on the Application of Guar Gum in Ice Cream

以瓜尔豆胶为稳定剂 ,对瓜尔豆胶液、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 。

This thesis discusses the stabilizer action of guar gum 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 guar gum can improve the quality of ice cream and its ingredients.