CAJ | 학술논문

用马铃薯淀粉取代明胶和羧甲基纤维素钠（CMC－Na）生产冰淇淋。以冰淇淋的膨胀率、融化率和感官评分为考察指标，研究马铃薯淀粉对冰淇淋品质的影响。通过单因素试验及正交试验确定马铃薯淀粉在冰淇淋生产中最佳用量。结果表明：当马铃薯淀粉添加量4％、CMC—Na添加量0．1％、单甘酯添加量0．3％、不添加明胶时，生产的冰淇淋组织状态均匀一致，口感柔滑细腻，具有理想的膨胀率和适当的抗融性。
용마령서정분취대명효화최갑기섬유소납（CMC－Na）생산빙기림。이빙기림적팽창솔、융화솔화감관평분위고찰지표，연구마령서정분대빙기림품질적영향。통과단인소시험급정교시험학정마령서정분재빙기림생산중최가용량。결과표명：당마령서정분첨가량4％、CMC—Na첨가량0．1％、단감지첨가량0．3％、불첨가명효시，생산적빙기림조직상태균균일치，구감유활세니，구유이상적팽창솔화괄당적항융성。
Potato starch was used as a partial substitute for gelatin and sodium carboxymethyl-cellulose (CMC-Na) to produce ice cream. Its effect on overrun, melting rate and sensory quality was investigated. Using one-factor-at-a-time and orthogonal array design methods, the optimal formulation of ice cream was determined as follows: 4% potato starch, 0.1% CMC-Na, 0.3% monoglyceride and no gelatin. The final product was homogeneous, tasted smooth and delicate and had desired overrun and melting resistance.