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Addition of locust bean gum (LBG) or guar gum to ice cream mixes gave products with smaller ice crystals after heatshock than control samples without either stabilizer. LBG was more effective at inhibiting recrystallization than guar. Increasing stabilizer concentration resulted in greater inhibition. With LBG we found some evidence for an optimum concentration above which no further inhibition occurred. We found no evidence for phase volume effects. 相似文献
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Ice recrystallization rates in simple aqueous solutions comprising fructose and a hydrocolloid stabilizer were measured. The stabilizers were an enzyme-modified guar and a non-gelling high methoxy pectin. The stabilizer concentration dependence of the recrystallization rates for both materials was similar in that increasing the concentration resulted in decreasing rates until a point is reached where further addition had no additional effect. That recrystallization rates were reduced by both gelling and non-gelling stabilizers was strongly suggestive that gelation was not a requirement for recrystallization inhibition and another more specific mechanism applies, for example a weak interfacial effect such as adsorption or blocking. This behavior was also seen with locust bean gum and guar and provided further empirical evidence to support the hypothesis that stabilizers adsorb to ice crystal surfaces. 相似文献
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冰淇淋生产中的凝冻 总被引:3,自引:0,他引:3
蔡云升 《冷饮与速冻食品工业》2006,12(2):4-8
阐述了冰淇淋凝冻过程及其对制冷的要求,凝冻时间和凝冻机的类型对产品质量的重要性,以及连续式凝冻机和间歇式凝冻机的凝冻过程.凝冻是冰淇淋制作中的一个重要工序,它对冰淇淋的质量、可口性和产率都有较大影响.凝冻过程的作用是冻结冰淇淋混合物中的部分水,并把空气混入混合物,最后指出如何控制冰淇淋的膨胀率. 相似文献
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简要介绍了冰淇淋在分销环节感观质量下降的原因和控制方法 ,同时强调了对冰淇淋产品分销链操作人员培训的重要性。 相似文献
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马龙 《冷饮与速冻食品工业》2005,11(1):7-8,12
以木糖醇代替蔗糖,以大豆分离蛋白代替脂肪,并加入具有减肥和调理功能的甲壳素,制成了一种新型的低能量保健冰淇淋。这种产品十分适宜儿童、糖尿病患者、肥胖者等特殊人群的需求。同时通过正交试验,确定了这种产品的最佳工艺配方。 相似文献
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高纯度单硬脂酸丙二醇酯多作为乳化剂在食品工业中广泛应用,阐述了单硬脂酸丙二醇酯的性质、生产、质量及其在食品中的应用状况。 相似文献
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Pilapa Yuennan Tanaboon Sajjaanantakul H. Douglas Goff 《Journal of food science》2014,79(8):E1522-E1527
Stabilizers are used in ice cream to increase mix viscosity, promote smooth texture, and improve frozen stability. In this study, the effects of varying concentrations (0.00%, 0.15%, 0.30%, and 0.45%) of okra cell wall (OKW) and its corresponding water‐soluble polysaccharide (OKP) on the physical characteristics of ice cream were determined. Ice cream mix viscosity was measured as well as overrun, meltdown, and consumer acceptability. Ice recrystallization was determined after ice cream was subjected to temperature cycling in the range of ?10 to ?20 °C for 10 cycles. Mix viscosity increased significantly as the concentrations of OKW and OKP increased. The addition of either OKW or OKP at 0.15% to 0.45% significantly improved the melting resistance of ice cream. OKW and OKP at 0.15% did not affect sensory perception score for flavor, texture, and overall liking of the ice cream. OKW and OKP (0.15%) reduced ice crystal growth to 107% and 87%, respectively, as compared to 132% for the control (0.00%). Thus, our results suggested the potential use of OKW and OKP at 0.15% as a stabilizer to control ice cream quality and retard ice recrystallization. OKP, however, at 0.15% exhibited greater effect on viscosity increase and on ice recrystallization inhibition than OKW. 相似文献
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研究了不同品种及组成油脂、不同含量油脂对不同冰淇淋的结构、口感、膨胀率、抗融性的影响。实验表明:椰子油、奶油及其组合较适合冰淇淋中的应用,油脂的使用必须同整体配方及工艺相配套,它对产品的结构、口感、膨胀率影响重大,对抗融性的影响一般。 相似文献
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万国余 《冷饮与速冻食品工业》2006,12(3):6-7,10
对冰淇淋起源的两种不同观点进行了阐述,通过对冰淇淋的制作方法与名称的由来,国内外冷冻观点的发展概况比较,<食品词典>中对冰淇淋发明的说明,得出冰淇淋的起源在法国,而不是在中国,旨在澄清当前报刊杂志对读者的误导. 相似文献
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王进华 《冷饮与速冻食品工业》2002,8(3):23-24
对冰淇淋中各种辅料的分类、功能、应用工艺、选择以及制备方法等进行了详细论述 ,阐明辅料是冰淇淋的重要组成成分 ,开发人员应予以高度重视 相似文献
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聚葡萄糖在冰淇淋中的代脂作用 总被引:2,自引:0,他引:2
主要探讨了聚葡萄糖在冰淇淋生产中的代脂应用,得出聚葡萄糖作为一种水溶性膳食纤维及优质填充剂,可取代部分蔗糖和脂肪,用于低热量,低糖和低脂食品中。 相似文献
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苦瓜保健冰淇淋的研制 总被引:4,自引:0,他引:4
文章研究采用苦瓜汁、赤藓糖醇生产低热量保健冰淇淋的工艺过程,该产品不仅营养价值高, 风味独特,而且还具有一定的保健作用,冰淇淋既符合营养要求又健康美味。 相似文献
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决明子营养保健冰淇淋生产工艺的研究 总被引:3,自引:0,他引:3
对决明子冰淇淋的生产工艺进行了研究,试验结果表明:以决明子汁30%~50%,棕榈油8%,全脂淡奶粉8%,低聚异麦芽糖12%,阿斯巴甜0.05%,明胶0.40%,CMC-Na0.15%,单甘酯0.20%,焦糖色素0.15%,水补足至100%,所制的决明子冰淇淋色泽自然,风味独特,组织细腻,是一种高档的营养保健冰淇淋新品。 相似文献
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香蕉鲜果冰淇淋的研究 总被引:2,自引:0,他引:2
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。 相似文献