冰淇淋成分抑制冰晶重结晶机制及研究技术

冰淇淋的品质受到冷冻过程中产生冰晶的大小和数量的影响，冰晶重结晶形成的大冰晶的形成对使冰淇淋的感官特性和质地产生负面影响 质地粗糙，冰晶感强，失去了冰淇淋应有的光滑细腻感。为了提高冰淇淋的品质和储存稳定性，本文深入阐述了冰晶重结晶的过程机理，首先总结了冰晶的三个过程，介绍了用于冰淇淋低温保护的成分，包括膳食纤维 、酶类物质、冰结构蛋白、膳食纤维等多糖类稳定剂等，提出多糖类稳定剂是目前抑制冰晶生长重结晶较为有效的方法，成本低廉。本文同时总结了国内外研究冰淇淋重结晶的常用技术，分析了抑制冰晶重结晶的措施及机制，包括低温光学显微技术、聚焦光束反射技术和低场核磁共振技术，其中，低温光学显微技术是最有效的技术手段，该技术和其它技术的结合为优化冰淇淋品质提供理论依据，以期为冰淇淋研发人员和生产厂家制作良好冻稳定性冰淇淋的提供理论依据和技术参考。

Ice cream ingredients inhibit ice crystal recrystallization mechanism and research techniques

Ice cream quality is affected by the size and number of ice crystals produced during the freezing,and the formation of large ice crystals by ice crystal recrystallization has a negative impact on the sensory characteristics and texture of ice cream. The texture is rough, with a strong sense of ice crystals, and the smooth and delicate feeling of ice cream is lost. In order to improve the quality and storage stability of ice cream, this review describes in depth the process mechanism of ice crystal recrystallization, first summarizes the three processes of ice crystal, introduces the ingredients used for ice cream low-temperature protection, including dietary fiber, enzymes, ice structure protein, dietary fiber, and other polysaccharide stabilizers, etc., and proposes that polysaccharide stabilizers are a more effective method to inhibit ice crystal growth and recrystallization at low cost. This paper also summarizes the common techniques used to study ice cream recrystallization at home and abroad, and analyzes the measures and mechanisms to inhibit ice crystal recrystallization, including low-temperature optical microscopy, focused beam reflection technique, and low-field NMR technique, among which, low-temperature optical microscopy is the most effective technical means, and the combination of this technique and other techniques provide the theoretical basis for optimizing ice cream quality. To understand the mechanism of inhibiting recrystallization of ice cream ingredients and research techniques. We expect that this review will provide ice cream developers and manufacturers with theoretical basis and technical reference for making good frozen stable ice cream.