油脂对植物基冰淇淋乳液性质及产品品质的影响

为探究植物油在植物基冰淇淋中的应用情况,以4种不同脂肪酸特征的植物油替代无水奶油制作改性大豆分离蛋白冰淇淋,并以无水奶油乳蛋白冰淇淋作为对照,研究不同油脂的结晶特性及由其制作的冰淇淋的品质,并进一步考察其对冰淇淋乳液性质的影响。结果表明：富含中链脂肪酸的棕榈仁油、氢化椰子油和氢化棕榈仁油形成了针状的β′晶型,含有60.21%棕榈酸的棕榈油形成了圆形的β晶型;棕榈仁油含有16.37%油酸,晶体分布稀疏,氢化棕榈仁油硬脂酸含量较高,晶体较大;氢化椰子油合适的固体脂肪含量和较高的中链脂肪酸含量使其形成了密集的针状晶体,更易穿破界面膜并增加脂肪球的碰撞频率,促进了冰淇淋中脂肪的部分聚结;冰淇淋乳液均为非牛顿流体,在使用改性大豆分离蛋白后及凝冻搅打后,脂肪发生了絮凝和部分聚结,其黏度大幅提升;植物基冰淇淋乳液的储能模量大小与脂肪部分聚结度结果一致,且大于损耗模量;氢化椰子油改性大豆分离蛋白冰淇淋乳液的界面蛋白含量最低,为10.48 mg/m2,脂肪部分聚结度最高,为68.89%,且冰淇淋的膨胀率为66.15%,融化率为7.12%,滞后时间为212 s。综上,油脂的脂肪酸组成影响其结晶特性,进而影响冰淇淋的基本性质,氢化椰子油改性大豆分离蛋白冰淇淋的品质最好。     

实验制作高淀粉冰淇淋

介绍了高淀粉冰淇淋的配方和工艺要点,并对实际制作过程中的操作要点进行了论述,为冰淇淋生产厂降低生产成本,寻找新的原料和食品添加剂提供了一种方法。     

益生菌冰淇淋的开发

近年来我国食品工业中,冰淇淋成为继饮料、方便面后发展最为迅猛的产品之一。如何将冰淇淋的嗜好性与产品的营养和功能特性进行有机结合,是冰淇淋产品未来重要的发展趋势。本文从冰淇淋发展简史与近年市场状况,益生茵的种类和作用,益生菌冰淇淋的优势、研究与开发方向等方面进行了概述。      

棕榈油中间分提物(PMF)在冰淇淋中应用研究

通过对棕榈油中间分提物(PMF)理化性质分析,表明棕榈油中间分提物理化性质能满足生产冰淇淋要求,并用此特定油脂进行冰淇淋配方研究,确定PMF油基冰淇淋最佳配方:PMF添加量为6%、脱脂乳粉添加量为8%、糖添加量为13%、乳化剂添加量为0.5%、稳定剂添加量为0.2%。     

The use of spinning disc reactor for processing ice cream base – effect of ageing in making model ice cream

Spinning disc reactor (SDR) technology was tested to produce an ice cream base, which was subsequently used to make model ice cream. The ice cream base containing butterfat, lecithin, xanthan gum, sugar, skimmed milk and double cream was passed over the SDR disc spinning at 2900 rpm, heated at 80 °C and at a flow rate 6 mL s⁻¹. The physical properties of the SDR-processed ice cream base such as particle size and viscosity measurments, and of model ice cream including overrun, meltdown rate and sensory perception were investigated. The SDR-processed ice cream base exhibits narrow particle-size distribution (average particle d ₃₂ = 1.65 μm, d ₄₃ = 2.98 μm) and the viscosity was found to be similar at zero and 18 h ageing, whilst the model ice cream requires zero-hour ageing and has a high overrun value (∼85%) and slow meltdown rate as compared with a commercial sample. The results reveal that the SDR is capable of producing a highly stable ice cream base that requires significantly less ageing than the 18 h typically associated with the traditional process of making ice cream. The SDR process provides intense mixing of ingredients which facilitates the hydration of milk proteins and stabilisers.     

GPC-GC-MS法测定冰淇淋、果冻中的塑化剂

建立了冰淇淋、果冻中4种邻苯二甲酸酯的凝胶渗透色谱-气相色谱-质谱(GPC-GC-MS)测定方法,并对结果产生原因进行了分析.样品用乙酸乙酯提取,经GPC净化浓缩后,用GC-MS测定.采用HP-5毛细管管柱分离,定性离子丰度比定性,外标法定量离子定量.方法检出限0.1mg/kg,平均加标回收率92.0％～105.0％,相对标准偏差0.89％～3.14％.     

大豆冰淇淋的研制

研究了在传统冰淇淋的基础上加入大豆汁混合而成的大豆冰淇淋的技术工艺,该产品营养丰 富,味道可口,具有保健功能,是老少皆宜的冷饮食品。     

高麦芽糖浆在冰淇淋中的应用

本文研究了高麦芽糖浆作为甜味剂在冰淇淋中的应用。结果表明:高麦芽糖浆能改善产品组织,提高产品膨胀率。     

发酵黑小麦冰淇淋的研制

本文以黑小麦为原料,对发酵黑小麦冰淇淋加工中的麦汁糖化、乳酸菌驯化、发酵、稳定剂配方和生产工艺进行了探讨,经实验确定黑小麦酸奶在发酵温度为37℃时,发酵所需时间为6h,发酵黑小麦冰淇淋稳定剂的组成为0.4％耐酸CMC、0.8％的黄原胶、0.8％的瓜尔豆胶,该产品乳酸菌数为5.2×10℃FU/mL,具有良好的膨化率和抗融性。     

酸奶冰淇淋配方研究

对酸奶冰淇淋的配方组成进行了研究, 确定了酸奶冰淇淋配方的最佳组成。     

Properties of frozen dairy desserts processed by microfluidization of their mixes

Sensory properties and rate of meltdown of nonfat (0% fat) and low-fat (2% fat) vanilla ice creams processed either by conventional valve homogenization or microfluidization of their mixes were compared with each other and to ice cream (10% fat) processed by conventional valve homogenization. Mixes for frozen dairy desserts containing 0, 2, and 10% fat were manufactured. Some of the nonfat and low-fat ice cream mixes were processed by microfluidization at 50, 100, 150, and 200 MPa, and the remaining nonfat and low-fat ice cream mixes and all of the ice cream mix were processed by conventional valve homogenization at 13.8 MPa, first stage, and 3.4 MPa, second stage. The finished frozen and hardened products were evaluated at d 1 and 45 for meltdown rate and for flavor and body and texture by preference testing. Nonfat and low-fat ice creams that usually had a slower meltdown were produced when processing their mixes by microfluidization instead of by conventional valve homogenization. Sensory scores for the ice cream were significantly higher than sensory scores for the nonfat and low-fat ice creams, but the sensory scores for the conventional valve homogenized controls for the nonfat ice cream and low-fat ice cream were not significantly different from the sensory scores for the nonfat ice cream and low-fat ice cream processed by microfluidization of the mixes, respectively. Microfluidization produced nonfat and low-fat ice creams that usually had a slower meltdown without affecting sensory properties.     

结晶原理和冰淇淋中的结晶现象

阐述了结晶原理在冰淇淋凝冻中的应用,详细叙述了结晶的目的和方法,晶核的形成原理,结晶体的成长,多晶现象,以及冰淇淋中的结晶现象.     

银杏冰淇淋的研制

银杏中含有黄酮类物质和品质较好的蛋白质。银杏冰淇淋的研制增添了冰淇淋的花色品种,是健康人和心脑血管病患者等食用的保健食品。     

美国冰淇淋见闻

本文介绍了美国冰淇淋市场及其品种,进而指出了其生产的发展趋向和新原辅料的使用情况。     

凝胶珠冰淇淋的研制

研究了以海藻酸钠和明胶为主要原料,制作凝胶彩珠颗粒的工艺及其在冰淇淋中的应用。实验确定的珠形凝胶粒的最佳制作配方为：原料海藻酸钠１．５％,。明胶１．０％,固化液氯化钙浓度７．５％;最佳造粒条件为：固化时间６ｍｉｎ,溶胶温度５０℃,油层厚度１５ｍｍ实验制得的彩珠凝胶颗粒可应用于冰淇淋制造。     

香蕉鲜果冰淇淋的研究

以鲜香蕉和奶品为主要原料，研制香蕉鲜果冰淇淋的新工艺，探讨了果从不同用量对冰淇淋特性与质量的影响，设计了鲜果冰淇淋的栩方天然香蕉鲜果冰淇淋具有不同风味，不加任何合成色素和人人工香精，为香蕉枷工开辟了新途径。     

乳化剂的协同作用在冰淇淋中的应用

本文主要研究各种乳化剂单体的乳化性能和发泡性能,并测定不同乳化剂以一定比例配合后的乳 化性能和发泡性能,在考虑市场需求的价格后,选择出较好的乳化剂的复合应用于冰淇淋的生产中。     

Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems

Ice crystal growth and microstructure of sugarsolutions prepared with stabilizers (carboxymethyl cellulose [CMC], xanthan gum, locust bean gum [LBG], and gelatin) with or without milk solids-nonfat (MSNF) after freezing in a scraped surface heat exchanger and temperature cycling (5 cycles from -6 degrees C to -20 degrees C) were studied. Ice crystal growth was calculated from brightfield microscopic images acquired from samples before and after cycling. Freeze-substitution and low-temperature embedding (LR-Gold resin) were sample preparation techniques utilized for structure analyses by light microscopy and transmission electron microscopy. Differential staining for carbohydrates and proteins allowed the identification of stabilizer gel-like structures in LBG, gelatin, and gelatin/MSNF solutions. In the absence of milk proteins, xanthan and LBG were the most effective at retarding recrystallization, while in their presence, only xanthan had an effect. Cryo-gelation of the LBG was observed but is not the only mechanism of stabilizer action. Thermodynamic incompatibility between biopolymers was observed to promote localized high concentrations of milk proteins located at the ice crystal interface, probably exerting a water-holding action that significantly enhanced the stabilizer effect. Qualitatively, solution heterogeneity (phase separation) was directly proportional to ice crystal growth inhibition. It is suggested that water-holding by stabilizer and proteins, and in some cases steric hindrance induced by a stabilizer gel-like network, caused a reduction in the kinetics of the ice recrystallization phenomena and promoted mechanisms of melt-regrow instead of melt-diffuse-grow recrystallization, thus resulting in the preservation of the ice crystal size and in a small span of the ice crystal size distribution.