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。     

磷酸化酪朊酸钠在冰淇淋中应用的研究

通过用磷酸化酪朊酸钠替代冰淇淋配方中部分乳化剂的实验研究，发现在冰淇淋中使用磷酸化酪朊酸钠，可显著提高冰淇淋的膨胀率和减小冰淇淋的硬度，改善产品组织结构。其最佳添量为磷酸化酪酸钠０．６％，蔗糖酯０．３％，海藻到钠０．２％。     

Perception of melting and flavor release of ice cream containing different types and contents of fat

Temporal effects of dairy and vegetable fats (0 to 18%) on perception of strawberry flavor release and melting of ice cream were studied using the time intensity sensory method. Also, aroma and flavor attributes of the ice cream samples were evaluated. Only slight effects of fat on the rate of flavor release and flavor intensity were perceived. A slightly faster flavor release from the vegetable fat compared with dairy fat was noticed. Polydextrose and maltodextrin as bodying agents in the fat-free ice cream significantly increased flavor release and melting rate of the ice cream. Increasing fat content slightly retarded melting of ice cream in the mouth. No significant effect of the fat quality on perceived melting was noticed. Significant differences in aroma and flavor attributes of the fat-free and other samples were perceived. Intensity and sharpness of the strawberry aroma and flavor were greater in fat-free samples and they were perceived as nontypical. Fattiness and creaminess were highly correlated. Maltodextrin and polydextrose increased perceived fattiness and creaminess of fat-free ice cream.     

酸蛋奶冰淇淋

确定了生产酸蛋奶冰淇淋的配方和工艺路线以新鲜鸡蛋、牛奶、白砂糖等为主要原料,通过适当的处理后添加乳酸菌发酵成酸凝蛋乳,再与普通冰淇淋液混合搅拌后凝冻可制成酸蛋奶冰淇淋.叙述了产品保藏过程中的变化.     

Modeling of the effect of freezer conditions on the hardness of ice cream using response surface methodology

The effect of conventional continuous freezer parameters [mix flow (L/h), overrun (%), drawing temperature (°C), cylinder pressure (kPa), and dasher speed (rpm)] on the hardness of ice cream under varying measured temperatures (−5, −10, and −15°C) was investigated systematically using response surface methodology (central composite face-centered design), and the relationships were expressed as statistical models. The range (maximum and minimum values) of each freezer parameter was set according to the actual capability of the conventional freezer and applicability to the manufacturing process. Hardness was measured using a penetrometer. These models showed that overrun and drawing temperature had significant effects on hardness. The models can be used to optimize freezer conditions to make ice cream of the least possible hardness under the highest overrun (120%) and a drawing temperature of approximately −5.5°C (slightly warmer than the lowest drawing temperature of −6.5°C) within the range of this study. With reference to the structural elements of the ice cream, we suggest that the volume of overrun and ice crystal content, ice crystal size, and fat globule destabilization affect the hardness of ice cream. In addition, the combination of a simple instrumental parameter and response surface methodology allows us to show the relation between freezer conditions and one of the most important properties—hardness—visually and quantitatively on the practical level.     

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使冰淇淋质地粗糙,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机制,首先总结了冰晶的3个过程,介绍了用于冰淇淋低温保护的成分,包括酶类物质、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重结晶较为有效的方法,且成本低廉。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,该技术和其他技术的结合为优化冰淇淋品质提供了理论依据,以期为冰淇淋研发人员和生产厂家制作良好冻融稳定性冰淇淋提供科学依据和技术参考。     

低热量冰淇淋与普通冰淇淋性能比较研究

研究比较了低热量冰淇淋与普通冰淇淋的性能差异，分别比较了两者的膨胀率、质构特性和抗融性．结果表明，低热量冰淇淋的膨胀率和质构特性低于普通冰淇淋，其抗融性能比普通冰淇淋稍差。     

大豆分离蛋白种类及取代量对冰淇淋品质的影响

研究了不同来源的大豆分离蛋白Ⅰ、Ⅱ、Ⅲ、Ⅳ的起泡性、泡沫稳定性、乳化性及乳化稳定性,并以20%～50%的取代率替代全脂乳粉生产冰淇淋,通过测定冰淇淋浆料粘度、硬度、膨胀率等指标,研究大豆分离蛋白来源与取代度对冰淇淋品质的影响。结果表明,冰淇淋浆料粘度及硬度均随四种来源的大豆分离蛋白取代率的增加而显著提高;不同来源的大豆分离蛋白,其取代率对冰淇淋膨胀率影响不同,膨胀率随着大豆分离蛋白Ⅰ取代率的增加而提高,随着大豆分离蛋白Ⅳ取代率的提高而降低;大豆分离蛋白来源不同,其取代率对冰淇淋融化率影响趋势基本一致,随着取代率的增加,融化率略有升高然后快速下降;大豆分离蛋白冰淇淋感官评价综合指标随着取代率的增加先升高后降低。而且研究结果还表明,大豆分离蛋白冰淇淋的膨胀率与起泡性无相关性;皮尔逊相关性分析表明在一定粘度范围内,膨胀率与大豆分离蛋白乳化性呈正相关。      

酶改性大豆分离蛋白在冰淇淋生产中的应用

探讨转谷氨酰胺酶改性大豆分离蛋白的乳化特性及其在冰淇淋生产中的应用。确定改性大豆分离蛋白冰淇淋的配方为：白砂糖12%,奶粉8%,奶油3%,改性大豆分离蛋白3%,CMC 0.1%,单甘酯0.1%,明胶0.2%。由此制得的冰淇淋膨胀率、融化率和感官指标均比较理想。较普通冰淇淋相比,减少了奶粉、乳化剂和稳定剂的用量,提高了冰淇淋的营养价值,降低了生产成本。     

不同类型稳定剂和乳化剂对冰淇淋品质特性的影响

本文研究了不同类型的稳定剂和乳化剂在冰淇淋中的作用,以三种代表性的不同类型的稳定剂:卡拉胶(离子型多糖)、瓜尔豆胶(非离子型多糖)和明胶(蛋白质),以及具有不同亲水亲油性的乳化剂:单硬脂肪酸甘油酯(Glyceryl Monostearate,MG,HLB=3.8)和吐温80 (HLB=15)作为研究对象,以冰淇淋的物理...     

亚麻蛋白冰淇淋品质影响因素及评价

以冷榨法榨油后的亚麻籽饼粕为原料,亚麻籽饼粕采用酶制剂提取脱胶、脱脂获得亚麻蛋白,研究亚麻蛋白在冰淇淋配方中的应用。影响亚麻蛋白冰淇淋的因素为：亚麻蛋白、奶油、脱脂奶粉和蔗糖,以感官评价为指标,采用单因素实验和正交实验优化亚麻蛋白冰淇淋配方。确定最佳配方为：亚麻蛋白含量3%、脱脂奶粉含量13%、奶油含量15%、蔗糖含量16%。应用此配方亚麻蛋白冰淇淋感官评分为95.32±0.41分,膨胀率为69.67%±0.91%,抗融性5.28%±0.98%。     

Effect of double homogenization and whey protein concentrate on the texture of ice cream

Ice cream samples were made with a mix composition of 11% milk fat, 11% milk solids-not-fat, 13% sucrose, 3% corn syrup solids (36 dextrose equivalent), 0.28% stabilizer blend, or 0.10% emulsifier and vanilla extract. Mixes were high temperature short time pasteurized at 80 degrees C for 25 s, homogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second, and cooled to 3 degrees C. The study included six treatments from four batches of mix. Mix from batch one contained 0.10% emulsifier. Half of this batch (treatment 1), was subsequently frozen and the other half (upon exiting the pasteurizer) was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 2), and cooled to 3 degrees C. Mix from batch two contained 0.28% stabilizer blend. Half of this batch was used as the control (treatment 3), the other half upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 4), and cooled to 3 degrees C. Batch three, containing 0.10% emulsifier and 1% whey protein concentrate substituted for 1% nonfat dry milk, upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 5), and cooled to 3 degrees C. Batch four, containing 0.28% stabilizer blend and 1% whey protein concentrate substituted for 1% nonfat dry milk, upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/ cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 6), and cooled to 3 degrees C. Consistency was measured by flow time through a pipette. Flow time of treatment 3 was greater than all treatments, and the flow times of treatments 4 and 6 were greater than treatments 1, 2, and 5. Flow time was increased in ice cream mix by the addition of stabilizer. Double homogenization lowered ice cream mix flow time in the presence of stabilizer, but no difference in flow time was observed without stabilizer addition. Treatment 4 had a lower mean ice crystal size at 10 d postmanufacture compared with treatment 3; however, overall texture acceptability between treatments 3 and 4 was similar. Mean ice crystal size of treatment 6 was less at 18 wk postmanufacture compared with treatment 3; however, overall texture acceptability for treatments 3, 4, and 6 was similar. Mean ice crystal sizes of treatments 1, 2, and 5 were greater at 10 d and 18 wk compared with treatment 3. Sensory evaluation indicated that treatments 3, 4, and 6 had higher mean scores for icy, coldness intensity, and creaminess than treatments 1, 2, and 5 at 10 d and 18 wk postmanufacture.     

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.     

不饱和单甘酯在低脂冰淇淋中的应用

分别将商品饱和单甘酯和另一种富含亚油酸的不饱和单甘酯作乳化剂添加到全脂冰淇淋(脂肪含量为10%)和低脂冰淇淋(脂肪含量为4%)中,共研发出不饱和单甘酯全脂冰淇淋、饱和单甘酯全脂冰淇淋、不饱和单甘酯低脂冰淇淋和饱和单甘酯低脂冰淇淋四个产品。通过对四个产品的冰冷感、硬度、粘度、平滑程度和包口感等进行感官评价,发现脂肪含量及乳化剂的种类对冰淇淋的冰冷感、硬度、粘度、平滑感、包口感等都有影响,全脂冰淇淋比低脂冰淇淋更粘,更滑,更具有包口感,低脂冰淇淋比全脂冰淇淋更硬,冰冷感更强。通过对四种冰淇淋老化料液的膨胀率及冰淇淋成品的抗融性进行了比较,发现不饱和单甘酯能提高低脂冰淇淋的膨胀率,并且不饱和单甘酯冰淇淋比饱和单甘酯冰淇淋具有更好的抗融性。     

大豆乳清细菌纤维素在冰淇淋中的应用

研究使用AcetobacterxylinumC5菌种 ,利用大豆乳清发酵得到的细菌纤维素作为稳定剂 ,应用到冰淇淋的加工当中。试验证明 ,细菌纤维素可以替代黄原胶、卡拉胶等稳定剂添加到冰淇淋中 ,它能够改善口感 ,同时呈现爽口的香甜味。细菌纤维素冰淇淋的抗融性和融化特性都比较理想 ,融化率 2 1 7%,膨胀率 67%。同时产品具有一定的膳食保健功能     

丹贝冰淇淋的研制

利用正交试验探讨了丹贝粉、奶粉、人造奶油及瓜儿胶的添加量对丹贝冰淇淋膨胀率及感官质量的影响。结果显示，它们对丹贝冰淇淋的膨胀率和感官质量均有显著性的影响。当丹贝粉、奶粉、人造奶油及瓜儿胶的添加量分别为9.0%、5.0%、5.0%和0.2%时，冰淇淋的膨胀率和感官质量均达到最佳。     

Ice cream supplemented with grape juice residue as a source of antioxidants

Grape juice residue was incorporated into ice cream at 2.5%, 5.0% and 10.0% to obtain a product with functional characteristics. The chemical composition, colour, total phenolic compounds, antioxidant capacity and sensory acceptance of the ice creams were analysed at day 0 and after 40 days of storage. Ice creams containing grape juice residue had a higher concentration of phenolic compounds and antioxidant activity compared to the control samples. Consumers’ acceptance was similar for all products. At the end of storage, the polyphenol content and antioxidant activity had decreased. Grape juice residue has potential as a natural source of antioxidants to develop new products.     

酸奶冰淇淋的研制

研制以鲜奶为主要原料,先将其中一部分加入乳酸菌进行发酵,然后再和其它配料混合,按照常规冰淇淋加工工艺进行加工,研制出风味独特、酸甜适中,集酸奶和冰淇淋优点于一身,达到冰淇淋各项指标要求的酸奶冰淇淋。实验对酸奶添加量、添加剂的使用量、均质压力等工艺参数进行研究。