| 用淀粉酶提高雪糕中淀粉用量的研究 |
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| 引用本文： | 鲁伦文,赵克勤,张传武.用淀粉酶提高雪糕中淀粉用量的研究[J].饮料工业,2001,4(2):30-31. |
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| 作者姓名： | 鲁伦文 赵克勤 张传武 |
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| 作者单位： | 1. 湖南机电学校食品化工教研室湖南津市 415400
2. 辽宁野山力饮料有限公司辽宁本溪 117004 |
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| 摘 要： | 采用淀粉酶对雪糕中的淀粉进行水解，改变淀粉的分子结构，可以防止淀粉老化返生，消除淀粉味感；增加淀粉的用量，降低白砂糖、奶粉、奶油的用量，从而降低产品的生产成本，同时也可使产品口感细腻、柔软，质量得到改善，膨胀率在90-100%。
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| 关 键 词： | 淀粉酶 雪糕 淀粉用量 生产技术 成本 |
| 修稿时间： | 2001年1月22日 |
Research on the increase
of the dosage of amylum in ice cream bars with amylase |
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| Lu Lunwen,Zhao Keqin,Zhang Chuanwu.Research on the increase
of the dosage of amylum in ice cream bars with amylase[J].Beverage Industry,2001,4(2):30-31. |
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| Authors: | Lu Lunwen Zhao Keqin Zhang Chuanwu |
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| Affiliation: | Lu Lunwen \ Zhao Keqin Staff Office of Foodstuff and Chemical Engineering,Hunan Secondary Technical School of Mechanics and Electricity \ Jinshi,Hunan 415400 Zhang Chuanwu Liaoning Yeshanli Beverage Co.Ltd.\ Benxi,Liaoning\ 117004 |
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| Abstract: | Amylase is used for the hydrolysis of amylum in ice cream bars and the alteration of the molecular structure of amylum with a view of stopping the aging of amylum, removing its unpleasant taste and lowering the cost of products by increasing the dosage of amylum and decreasing those of sugar, milk powder and cream. Furthermore, the use of amylase helps to enhance the quality of products, which is featured by fine and soft mouthfeel and an expansion rate of 90～ 100%. |
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| Keywords: | amylase amylum ice cream bar operational essential |
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