稳定剂和乳化剂对低脂冰淇淋品质的影响

实验研究了一种稳定剂和两种乳化剂对低脂冰淇淋品质的影响.通过测定冰淇淋浆料的流变性质和脂肪失稳能力,以及冰淇淋的膨胀率和抗融化性,得出在低脂冰淇淋中稳定剂的添加量最佳质量分数为0.45％,由单甘酯和吐温80复配乳化剂的添加量最佳质量分数为0.1％.     

影响冰淇淋保型性的有关因素探讨

探索了乳化剂及油脂对冰淇淋保型性的影响。大量的实验和图象分析结果表明,在冰淇淋的生产工艺确定后,乳化剂的选择和复配得当,将有效地改善冰淇淋的保型性;同时表明油脂种类不同对冰淇淋保型性影响不大。在本实验条件下,拟定了最佳乳化剂复配比及用量,较好地解决了冰淇淋的保型性问题。     

冰淇淋结构对融化速率、硬度的影响

简要介绍冰淇淋结构成分对冰淇淋制品融化速率及硬度的影响,试验中冰淇淋采用三种不同甜味剂、三种乳化剂用量以及不同的出料温度,通过对冰淇淋浆料粘度等测定以及成品气泡、冰晶大小等的分析,探索冰淇淋融化速率、硬度与结构特性间的关系。     

苹果冰淇淋抗融性配方的研究

本实验中以苹果冰淇淋为研究对象,分别研究了不同种类和添加量的油脂、稳定剂、乳化剂对其品质的影响。选择卡拉胶、瓜尔豆胶、槐豆胶作为稳定剂,单甘酯、三聚甘油单硬脂酸酯作为乳化剂,通过正交试验确定了改善苹果冰淇淋抗融性品质的复合稳定乳化剂的最优配方为(质量分数):卡拉胶0.016%、瓜尔豆胶0.10%、槐豆胶0.20%、单甘酯0.15%、三聚甘油单硬脂酸酯0.05%。按照这个配方生产的苹果冰淇淋具有良好的抗融性,同时产品组织细腻、口感清爽。     

乳化剂对微波蛋糕品质的影响

采用微波熟化方式,研究乳化剂种类和用量对蛋糕品质的影响,优化乳化剂的配方,通过质构仪和感官品尝评价蛋糕品质.结果表明,分子蒸馏单甘酯(GMS)具有较好的起泡性和泡沫稳定性,可明显增大蛋糕比容,提高其柔软性:蔗糖脂肪酸酯(SE)和辛烯基琥珀酸淀粉酯(OSA-starch)具有较好的乳化性能,三种乳化剂经复配后具有协同增效的作用.复合乳化剂的适宜配方为分子蒸馏单甘酯0.6％、蔗糖脂肪酸酯0.2％和辛烯基琥珀酸淀粉酯0.3％.添加了复合乳化剂的蛋糕的质地柔软,膨松性好,内部气孔小而均匀,口感细腻.     

脂肪蔗糖替代品在芦荟大豆冰淇淋中的应用研究

选用几种脂肪和蔗糖替代品来替代芦荟大豆冰淇淋对照配方中的奶油和蔗糖，通过单因素实验和正交实验探讨替代品的替代效果及合理用量。结果表明，质量分数为5．5％麦芽糊精、质量分数为9％脱脂奶粉、质量分数4，5％34梨醇以及0．12％安塞蜜组成的脂肪蔗糖复合替代品，应用于芦荟大豆冰淇淋中具有很好的效果，产品的膨胀率可达99．6％，融化率9．6％，产品风味纯正清爽、口感细腻滑润、质地均匀。     

绿豆、绿茶冰淇淋的研制

以绿豆、绿茶、鲜鸡蛋、无水奶油等为主要原料，利用L9(3^4)正交试验方法，得出绿豆、绿茶冰淇淋主要成分的最佳含量为乳脂肪质量分数8％，甜味剂质量分数16％，总固形物质量分数32％。该产品风味独特、口感细腻、色泽均匀、质地坚实、营养丰富、清爽解暑，是值得开发的冰淇淋新品。     

米饭适口性仪器评价模型的建立

本研究依据国家标准GB1354-2009制米,依据国家标准GB/T15682-2008中大量样本制作米饭样本,依据GB/T15682-2008中评分方法一所述的评价方法对米饭进行总体评分,目的是通过质构仪测定的参数预测感官评价分数。研究选择了不同地区的粳米样本60份,籼米样品60份。以米饭适口性指标的客观质构特性为自变量,以依据米饭国家标准获得主观的感官评定分数为因变量,采用偏最小二乘法建立质构仪测定值和感官评价分数之间线性模型。不同的大米的总体感官评价分数及质构参数具有显著性差异。同一种大米的质构参数与感官评价分数之间线性相关。获得的模型回归方程为拟合度最低为95.86%,通过质构仪测得的参数能够准确的预测米饭的感官评价分数。     

大叶麻竹笋腌制过程中质地的变化

应用质构仪质地多面分析(TPA)试验方法,研究了大叶麻竹笋在不同食盐浓度腌制条件下及腌制过程中的质地变化。研究结果表明:大叶麻竹笋腌制过程中的硬度、咀嚼性、内聚性、弹性与回复性呈下降趋势,腌制食盐浓度越低,上述5个质地参数的数值降低的越多;黏着性呈上升趋势,腌制食盐浓度越低,其数值增加的越多。大叶麻竹笋TPA测试各质地参数间的相关性分析表明,硬度、咀嚼性、内聚性、弹性和回复性可用于更好地评价腌制大叶麻竹笋质地的变化。     

质构分析在肉制品检测中的应用

质地特性是衡量肉与肉制品食用品质的重要参数,对肉品加工、贮运及安全都具有重要意义。质构仪是一种客观、快速衡量食品质地特性的方法,此方法已在肉制品、米面制品、乳制品、糖果、果蔬等食品的物性学分析得到应用。本文介绍了质构仪检测的原理和方法,综述了目前国内外质构仪在肉与肉制品品质检测中的应用情况,包括仪器质地参数与感官质地参数之间的相关性、肉制品品质与鲜肉新鲜度的检测、加工和食用品质的判别,肉制品生产工艺的优化等的国内外研究现状。     

Ice cream structural elements that affect melting rate and hardness

Statistical models were developed to reveal which structural elements of ice cream affect melting rate and hardness. Ice creams were frozen in a batch freezer with three types of sweetener, three levels of the emulsifier polysorbate 80, and two different draw temperatures to produce ice creams with a range of microstructures. Ice cream mixes were analyzed for viscosity, and finished ice creams were analyzed for air cell and ice crystal size, overrun, and fat destabilization. The ice phase volume of each ice cream were calculated based on the freezing point of the mix. Melting rate and hardness of each hardened ice cream was measured and correlated with the structural attributes by using analysis of variance and multiple linear regression. Fat destabilization, ice crystal size, and the consistency coefficient of the mix were found to affect the melting rate of ice cream, whereas hardness was influenced by ice phase volume, ice crystal size, overrun, fat destabilization, and the rheological properties of the mix.     

影响冰淇淋融化速率的质构因素

应用统计学模型研究了影响冰淇淋融化速率的质构因素。样品配方中采用3种甜味剂和3个水平的蔗糖酯。测定的因素包括凝冻前浆料的黏度,成品冰淇淋的各项TPA质构参数以及样品的膨胀率。由多元线性回归方程得出冰淇淋的黏附性、浆料的黏度、成品的膨胀率等因素对融化率的影响较大。     

NMR assessment of ice cream: Effect of formulation on liquid and solid fat

The capacity of low field NMR spectrometry to characterize the different behaviours of fat protons in unfrozen ice cream mix and in ice cream was investigated. Various formulations comprising different types of fat, protein and emulsifier were tested. The NMR parameters attributed to fat were sensitive both to the type of fat and also to the components located at the fat globule interface. In the unfrozen ice cream mix and to a lesser extent in ice cream, liquid fat was more sensitive to the type of protein, whereas the solid fat was sensitive to the type of emulsifier. The solid to liquid fat ratio calculated from the solid part of the NMR signal in the unfrozen mix was mainly dependent on the fat and emulsifier types. Changes in the states of liquid fat were detected during cold storage and interpreted as deviation from an equilibrium state recoverable after prolonged storage.     

Physical properties of ice cream containing milk protein concentrates

Two milk protein concentrates (MPC, 56 and 85%) were studied as substitutes for 20 and 50% of the protein content in ice cream mix. The basic mix formula had 12% fat, 11% nonfat milk solids, 15% sweetener, and 0.3% stabilizer/emulsifier blend. Protein levels remained constant, and total solids were compensated for in MPC mixes by the addition of polydextrose. Physical properties investigated included apparent viscosity, fat globule size, melting rate, shape retention, and freezing behavior using differential scanning calorimetry. Milk protein concentrate formulations had higher mix viscosity, larger amount of fat destabilization, narrower ice melting curves, and greater shape retention compared with the control. Milk protein concentrates did not offer significant modifications of ice cream physical properties on a constant protein basis when substituted for up to 50% of the protein supplied by nonfat dry milk. Milk protein concentrates may offer ice cream manufacturers an alternative source of milk solids non-fat, especially in mixes reduced in lactose or fat, where higher milk solids nonfat are needed to compensate other losses of total solids.     

Effect of fat content and corn sweeteners on selected sensory attributes and shelf stability of vanilla ice cream

Vanilla ice creams (10%, 13% and 16% fat) were prepared by substituting a 50:50 blend of two corn sweeteners (high fructose corn sweetener-90, and high maltose corn sweetener) for sucrose. Physical tests were conducted on the firmness and melting rate of the ice cream. The corn sweetener blend (CSB), along with increased fat levels, caused a significant (p<0·05) decrease in firmness. Sensory evaluation showed that the CSB caused a decline in sweetness, but produced a smooth texture in the ice cream. Heat shocking caused changes in all of the ice creams, but the CSB with increments of fat maintained a smoother product.     

“三低一高”的新型食品添加剂

<正>随着社会的发展,人们愈来愈认识到饮食与健康的关系。而日常生活中,“三低一高”的食品也已成为发展主流。如在我国“三低一高”肉制品的开发已被纳入国家营养发展《纲要》进行引导和规范,无肉牛排、无肉肉馅、药膳肉制品、美容肉制品等深受欢迎。焙烤制品、冰淇淋以及糖果等今后的总体趋势也是“三低一高”,即低脂肪、低糖、低盐、高蛋白的方向发展,因此,在这方面必然会出现新型的功能性食品添加剂,可以说添加剂行业与食品工业的发展是互动的。     

A suggested corn sweetener blend that serves as a replacement for sucrose in a basic ice cream formula*

Vanilla ice cream (10% fat) was prepared by substituting two corn sweeteners (high fructose corn sweetener-90: HFCS-90, and high maltose corn sweetener: HMCS) for sucrose on a 50:50 basis at 25, 50, 75 and 100% substitution levels. Physical tests were conducted on the firmness and melting rate of the ice cream, and no significant differences (p >0.5) were found among the variations. Sensory evaluation showed that an increase in the use of corn sweetener blend caused a decline in sweetness as well as vanilla intensity with some flavour masking. The corn sweetener blend did produce a smooth texture in the ice cream when used as a 100% replacement for sucrose.     

A modified ice cream processing routine that promotes fat destabilization in the absence of added emulsifier

The quality of ice cream made without added emulsifier using a modified processing routine was compared to ice cream made conventionally with and without added emulsifier. “Two-phase process” ice cream was created by preparing two separate phases; emulsion (fat, some protein, water) and solution (remaining protein, sugar, corn syrup solids, stabilizer, water) and combining them just before freezing. Quality indicators included percent fat destabilized, overrun and meltdown rate. Conventional process ice cream containing emulsifier exhibited a high degree of fat destabilization, high overrun and slow meltdown. Ice cream produced conventionally without emulsifier underwent little fat destabilization, had low overrun and melted rapidly. Ice cream produced by the two-phase process showed good fat destabilization and slow meltdown with moderate overrun, suggesting this method was successful in promoting desirable structure formation without added emulsifier.     

乳化剂和稳定剂在冰淇淋加工中的应用

介绍了乳化剂和稳定剂在冰淇淋加工中的作用机理。冰淇淋的基本加工工艺包括：①原料及混合；②巴氏杀菌；③均质；④老化；⑤搅打及凝冻；⑥硬化。乳化剂在冰淇淋加工中起到两种基本作用：①乳化，使脂肪以稳定的乳化状态分散于冰淇淋混料中；②在物料凝冻过程中促进脂肪球一定程度上的附了聚与联聚。同时介绍了稳定剂在冰淇淋加工过程中的作用以及常用稳定剂的特性。     

Influence of formulation on the structural networks in ice cream

Six different formulations, corresponding to three types of fat (hydrogenated or refined coconut oils or refined palm oil) and two mixtures of mono- and di-glycerides, namely saturated and partially unsaturated were chosen to investigate the influence of the oil phase nature and the low molecular weight emulsifier type on the networks present in ice cream. Ice creams were characterized for particle size distribution of fat globules, melting resistance and amount of proteins in the aqueous phase. Variation of rheological parameters as a function of temperature allowed following the ice network melting, the fat globule aggregation state and destabilization, and the structural arrangement of proteins. Presence of unsaturated fatty acids in the emulsifier promoted an increased percentage of agglomerated fat globules, increased melting time and higher storage modulus values at 5 °C. The influence of the fat type on ice cream characteristics was mainly illustrated by different rheological parameters and, to a lesser extent, by melting time, whereas the amount of proteins in the aqueous phase did not allow discriminating among the formulations.