以减少其对产品质构的影响

(),80g/L,,33/(mg/kg)10005004003002.4(),10g/L,100g10mg6mg3mg,100g6mg,10%,()60mg/kg4/(mg/kg)10060303,300mg/kg,60mg/kg,D2,30g/kg:[1],.[J].,1995,1(1):1.[2],.[J].,1995,1(2):39.[3]CrowhurstB.Emulsificationoficecream[J].DairyIndInt,1990,55(10):37.[4]DziezakJD.Emulsifiers:theinterfacialkeytoemulsionstability[J].Foodtechnol,1988,42(10):72.[5]GoffHD.Emulsifiersinicecream:howtotheywork[J].MordenDairy,1988,67(3):15.[6]GoffHD,JodanWK.Actionofemulsifiersinprocessingfatdesta2bilizationduringthemanufactureoficecream[J].JDairySci,1989,72:18.[7]BaerRJ,WolkowMD,KaspersonKM.EffectofEmulsifiersontheBodyandTextureofLowFatIceCream[J].JDairySci,1997,80:3132.[8],.[J].,1996,2(2):3839.[9]ShmidtR,LundyA,ReynoldsJ,etal.CarbohydrateorProteinBasedFatMimickerEffectonIceMilkProperties[J].JofFoodSci,1993,58:761.200632,,nm,(),200,,,(:),,,10%,,,50%,20%,,7111.11):200362)1.2,,,::1.31111min22min33min4522.12.2[1,5],,,,2%,1min,2min,3min3,,,;,2.3-352.40.5kg,-1862.5620031210,5,3,,,,,,1min45,,4,,5,,,,,,,,,10,,:[1],,,.[J].,1994(6):6265.[2],.[J].,2003(1):6667.[3].[J].,2001(10):23.[4],.[J].,1999(6):1718.[5],.[J].,1999(4):4243.,,221,200620,11.510,11.5,X,,,,X,,,,15,1011.5,519223ABCDE15431120.28416424340.853K11.2991.8560.9231.2991.243K21.3951.7611.2761.4131.608K30.9920.9921.3811.5851.469K42.1401.2172.2461.5291.506R0.2870.2160.3310.0720.0913,pH,,CABED,A4B1C4D3E2,80,120,pH1,1.5h,65%,3,,pH=1,65%,120801.5h,,:[1],.[J].,1998,8(3):14.[2],,.[M].:,1994.3.[3],.[M].:,2003.[4],.[J].,1994,6(2):5660.[5],.[J].,2003,12(1):6468.[6].[J].,1999,14(20):2426.[7]Asens.IdentibicationofFlavonoldChemicalMackessinRosesemaltheisthighpoessuceliquld.Chsomstogsaphicsespiytionandquanti2cationforcultivasIdentlfication[J].AmerSocHortSci,1982(5):750.[8],.[M].:,2003.[9],.[J].,2003,18(5):1013.,,,,,,,,,!100,100%:,,,,,,1,17.5%,,,,,,,,,,,,(),,,(:)62,,,,,CCP,CL,,HACCPSSOP,7,,,,7.1,,,,,,7.2,1[4],1/10.042.06.647.05.045.010.045.07.3,,,4h,,,,,4h88.1,,,;,8.249,(45),,,69;,9,,,:[1],.[M].:,1996.143,154.[2].[J].,2001,13(3):137.[3]..[EB/OL].[2004-04-13].[4],.[M].:,2003.9596,109.,,70%80%11.5,39%1.5,133.3%,72.3%17.5%20052011.5,53,,,,2),,:;HACCP;;;;,,,,,3),,(),,,,,,,,,,,,;,,,4),,,,,,,,,,,,200459,:,,,,()(),,,,,,,,,,,,,,,,,,,,,,,,,,Tate&Lgle(T&L),Splen2da,IceCreamRebalance500,59%,76%89%,(:)44