Study On The Processing Technology And Stability Of Soybean Milk And Ice Cream

This article researches the production process of soy milk ice-cream which is made with dipteryx.whole milk powder.food stabilizer.white granulated sugar.butter and so on through the actual machining experiment.And on the basis of formula's single factor experiment,the article gets the accurate formula data by making the sensory evaluation as the main evaluation index and increasing the orthogonal test.It also improves the best formula of ice cream which is that the whole milk powder is added as 30 g,the amount of white sugar added as 10 g,soymilk is added as 10 g.the amount of butter is 8g;Milk ice cream is yummy with a strong flavor?sweet and smooth,its sweet consistency is moderate,the gloss is good,and the sensory properties are the best.In this experiment,the stability of the system can be significantly increased by adding salts.At the same time,it's different with the kinds of the salt.The optimum adding amount of sodium phosphate is 0.09%.The optimum adding amount of sodium six sodium phosphate is 0.07%.The optimum adding amount of compound phosphate is 0.097%.The stability index was higher in the 0.05% to 0.15%and the maximum is 0.703.When the sucrose ester addition amount is 0.15%,the stability index is 0.727 which is the highest.And the emulsifying stability was the best when the ratio of mono-and sucrose ester was 3:7.When adding fragrant bean milk ice cream carrageenan reached 0.15%,the stability index reached a maximum value of 0.789.The stability index is almost no longer continue to rise when the addition amount of CMC-Na increased to 0.20%,the stability index was also higher at 0.816.The stability index of soy milk ice-cream was larger to 0.799 When guar gum addition was 0.1%.The best stabilizer for ice cream flavor soy milk basing on the analysis of the results of comprehensive orthogonal experiment and the existing conditions and economic cost is that: Carrageenan is 0.1%,CMC-Na is 0.2%,Guar gum is0.075%,Compound emulsifier is 0.1%.The stability index getting from the test with using the best stabilizers formula is 0.967.The soy milk ice cream which has the characteristic of soft,and gelatinous,fresh taste.and also with the characteristic of soft which can maintain a good shape.It also tastes exquisit e silk slip,whithout granular ice crystal sense.