学术
摘 要:
大豆磷脂不仅具有特殊的营养价值及生理功效，而且是一种性能优良的天然表面活性剂，将其添加入冰淇淋中，通过正交试验，从冰淇淋的膨胀率、抗融性、咀嚼性和硬度4个方面进行分析，得出了大豆磷脂在冰淇淋中的最佳用量为0．4％，同时指出大豆磷脂具有乳化、软化、润湿、分散、渗透、增溶、消泡及抗氧化等功能，与其它胶体具有良好的协同作用。[著者文摘]
文章出处:
《冷饮与速冻食品工业》-2006年12卷4期 -12-15页
栏目信息:
文献标识码:
A
文章编号:
1007-0818（2006）04-0012-04
Development of Soybean Phosphalipid Ice Cream
LI Jiang, YAN Hai-yan, ZHANG Rui-ping, YANG Yan-bin （Food College, Shihezi University, Shihezi 832003 ,China）
Abstract:
Ice cream is commonly called semisolid cold drink with fresh, cool and sweet taste, fine and smooth mouth feel, and unique flavor well. Soybean phosphalipid is a natural surfactant with good performance in addition to its special nutritive value and physiological effect. The optimum content of phosphalipid in ice cream （0.4 % ） was obtained based on the parameters of expansion ratio, anti-freezing effect, mouthfeel, and hardness. Except functions of emulsification, anti-oxidation, softening, and wetting, it has a good dispersability to enhance the solubility and remove bubbles, and also has a synergistic effect with other components.[著者文摘]
Key words:
soybean phosphatide; compound stabilizer ; ice cream
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