The common frozen food was taken as the object. The emulsifying capacity and applica-tion effect in frozen food of a new type of compound high temperature resistance and freezing-thawing re-sistance colloid ( known as the"compound thickener") were studied by a series of experiments. The re-sults showed that the compound colloid had the following properties. (1) Significant emulsifying ability was nearly twice as much as that of sodium caseinate and four times that of soybean protein isolated. It could emulsify with water and oil in proportion of 1:15:15 . The emulsified products prepared by it had strong elastic and brittle after steaming. (2) It could effectively improve yield rate. (3) It could effec-tively improve the structure and freezing-thawing resistance ability of products. The taste and structure of the products before and after quick-freezing were improved significantly. And it could effectively re-duce the products mass loss caused by repeated freezing and thawing. (4) It could resist high tempera-ture. Under the condition of high temperature the colloid could still keep to support the structure of food. It could keep good water holding and oil holding ability.%以常见速冻食品为对象,通过一系列实验对一种新型复配耐高温抗冻融胶(名为"复配增稠剂")的乳化能力及在速冻食品中的应用效果进行研究. 研究结果表明该复配胶体具有如下性质:(1)乳化能力显著,是酪朊酸钠的近2倍,是大豆分离蛋白的4倍,能和水、油按照1:15:15的比例乳化,制备的乳化物蒸制后弹性和脆性都较强;(2)能够有效提高产品出品率;(3)能够有效改善产品结构及抗冻融能力,产品在速冻前及速冻后,口感和产品结构均有显著提升,而且能够有效减少由于反复冻融导致的产品质量损失;(4)能够耐高温,在高温条件下胶体仍能维持对食品结构的支撑作用,保持良好的持水持油能力.
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