复合稳定剂对低脂冰激凌抗融性的影响.docVIP

内蒙古工业大学本科毕业论文 PAGE 15 学校代码: 10128 学 号: 本科毕业论文 本科毕业论文 题 目：复合稳定剂对低脂冰激凌抗融性的影响 题 目：复合稳定剂对低脂冰激凌抗融性的影响 学生姓名： 学 院：化工学院 系 别：食品与生物工程系 专 业：食品科学与工程 班 级：食品08-2 指导教师： 二〇一二年六月 二〇一二年六月 摘 要 目前我国市场上冷冻饮品丰富多彩,随着饮食观念更新, 人们不仅对优质的冰激凌需求越来越大, 对其花色品种、日感、风味、包装和价格也日渐挑剔。 本课题主要研究了低脂冰激凌复合乳化稳定剂对其抗融性的影响。在同一原料配方的相同制作工艺条件条件下，确定了以分子蒸馏单甘酯、脂肪酸蔗糖酯为乳化剂的前提下．分别对瓜尔豆胶、海藻酸钠、CMC-Na、亚麻籽胶等11种稳定剂进行单体实验．选择单体胶体作为稳定剂进行实验比较，以制品的膨胀率、融化率、口感等为评判标准，确定了卡拉胶、瓜尔豆肢、海藻酸钠、刺槐豆胶为备用胶体，通过正交实验．作四因素三水平的正交实验。最终确定了一组最佳的稳定剂组合。由此选出四种较为理想的胶体进行复配，从而确定一个对低脂冰激凌抗融性具有显著效果的稳定性组合。 关键词：低脂冰激凌；复合稳定剂；抗融性 Abstract At present frozen drinks are rich and colorful in the market. People demand not only the quantity of ice cream, but also the qualities. This research was mainly about the influences of low-fat ice cream mixed emulsion stabilizers on the melting resistance. With the same raw materials and conditions, eleven kinds of stabilizers, such as guar gum, sodium alginate, CMC – Na and flaxseed gum, were tasted respectively. The expansion rate, melting rate, taste and others of products were selected as the criteria of this experiment. The results of carrageenan, guar limb, sodium alginate, and sodium carboxymethyl cellulose were well.Through the orthogonal experiment, four factors and three levels were considered. Finally, the best combination of stabilizers was selected. Keywords: low fat ice-cream；compound stabilizer；melting resistance 目 录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc327811741 引 言 PAGEREF _Toc327811741 \h 1 HYPERLINK \l _Toc327811742 第一章 绪 论 PAGEREF _Toc327811742 \h 2 HYPERLINK \l _Toc327811743 1.1研究目的及内容 PAGEREF _Toc327811743 \h 2 HYPERLINK \l _Toc327811744 1.2 实验所需设备 PAGEREF _Toc327811744 \h 2 HYPERLINK \l _Toc327811745 1.3 实验所需材料 PAGEREF _Toc327811745 \h 2 HYPERLINK \l _Toc327811746 1.3.1 几种稳定剂的作用原理 PAGEREF _Toc327811746 \h 2 HYPERLINK \l _Toc327811747 1.4实验内容及步骤 PAGEREF _Toc327811747 \h 5 HYPERLINK \l _T