关键词：
软冰淇淋;膨化率;抗溶性;硬度;微观形态学;乳化剂
摘 要：
对亲水单甘酯(HLB10.5)、三聚单甘酯(HLB7.2)、蔗糖酯-13(HLB13)、蔗糖酯-s1170(HLB11)等HLB7以上的乳化剂对软冰淇淋品质的影响进行了研究,测定并对比了软冰淇淋浆料粘度和乳化稳定性以及软冰淇淋硬度、膨胀率、抗融性等物理特性指标,用显微镜观察了各试验组软冰淇淋的内部微观组织结构,结果表明,四种乳化剂对膨化率和硬度均有降低作用,但亲水单甘酯在0.4%处明显增加硬度;蔗糖酯-s1170对抗融性有降低作用,三聚甘油酯和蔗糖酯-13除在0.4%处降低抗融性外其他实验点对抗融性均有不同程度的促进作用,相反,亲水单甘酯添加量在0%～0.6%范围内对抗融性的影响趋势与三聚甘油酯和蔗糖酯-13相反,并在0.4%处抗融性最好,在0.6%～1.0%范围,对抗融性的影响四种乳化剂表现出一致的趋势;在乳化稳定性方面,蔗糖酯s1170在0.6%～1.0%之间有很大变化,0.8%时稳定性最好,其他乳化剂的乳化稳定性随用量增加而没有变化。
译 名：
Study on the effect of emulsifiers(HLB>7) on the quality of soft lee cream
关键词：
soft-serve ice cream; overrun; resistant-melted; rigidity; micromorphology emulsifiers
摘 要：
The effect of increasing the HLB value(HLB>7) of emulsifiers (hydrophilic-Monoglyceride HLB 10.5, tripoly- Monoglyceride HLB 7.2, Sucrose-ester-13 HLB 13, Sucrose-ester-s1170 HLB11) on the quality of soft-serve ice cream was studied by testing the following physical properties: viscosity and emulsification-stabilization of the plasma, the rigidity, the overrun and the melting resistance of soft-serve ice cream as well its microstructure. The results showed that the four kinds of emulsifiers have adverse effects on overrun and rigidity, but hydrophilic-Monoglyceride gave a better result to rigidity at the concentration of 0.4%. Sucrose-ester-s1170 exerted adverse effect on melting resistance, while tripoly- Monoglyceride and Sucrose-ester-13 improved melting resistance but not at the concentration of 0.4%; hydrophilic-Monoglyceride had the opposite effect on melting resistance at the concentration of 0%～0.6% in contrast to the two emulsifiers of tripoly- Monoglyceride and Sucrose-ester-13; the four kinds of emulsifiers had similar effect on melting resistance at the concentration of 0.6%～1.0%; the emulsification-stabilization did not increase along with the dosage except for Sucrose-ester-s1170 in the concentration range of 0.6%～1.0% with the best emulsification-stabilization at 0.8%.
