多糖稳定剂在大豆冰淇淋中的应用

通过探究4种多糖稳定剂[羟甲基纤维素钠(carboxymethylcellulose sodium,CMC)、海藻酸钠、槐豆胶、黄原胶]对大豆冰淇淋混合体系的黏度、持水率、稳定性和大豆冰淇淋成品的膨胀率、融化率及感官品质的影响,同时采用光学显微镜及场发射扫描电子显微镜对其微观结构进行观察,然后对4种多糖稳定剂在大豆冰淇...     

细菌纤维素提高冰淇淋抗融性的研究

以细菌纤维素作为冰淇淋的增稠稳定剂,研究了细菌纤 维素对冰淇淋抗融性和抗热冲击性的影响。结果表明,细 菌纤维素的最佳添加量为1.0kg/t,与其它单体胶相比有 较好的抗融性和抗热冲击性。     

冰淇淋复配稳定剂的开发及其稳定机理研究

选用黄原胶、羧甲基纤维素、卡拉胶、魔芋葡甘露聚糖以及瓜尔豆胶等５种多糖进行不同的组合复配，通过对其流变性质的测定以及结合响应曲面分析，确定了５种复配稳定剂中不同多糖的最佳配比，其中４号复配稳定剂制得的冰淇淋具有优良的膨胀性、抗融化性和抗热波动性。运用差扫描量热仪测定了冰淇淋的玻璃相转变温度，并结合其流变性质以及冰晶形成时间的测定，着重讨论了复合多糖稳定剂对于冰晶的形成与冰晶长大的影响，从本质上探讨了复合多糖稳定剂稳定冰淇淋的机理。     

酸奶冰淇淋乳化稳定剂的开发研究

通过单因素实验和正交实验,以感官评价和冰淇淋的浆料黏度、膨胀率、融化率为指标,对羧甲基纤维素钠(CMC-Na)、瓜尔胶、黄原胶、刺槐豆胶组成的复配稳定剂和单硬脂酸甘油酯、山梨醇单硬脂酸酯(司盘60)组成的复配乳化剂进行优化,确定了应用酸奶粉的酸奶冰淇淋的复配乳化稳定剂。结果表明,该冰淇淋的复合乳化稳定剂优化配方为:CMC-Na 0.35%,瓜尔胶0.030%,黄原胶0.040%,刺槐豆胶0.040%,单硬脂酸甘油酯0.03%,司盘60 0.03%,产品的膨胀率为96.0%,融化率为4.8%(均为质量分数,下同),感官评分为98分。     

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,以冰淇淋的物理特性（粘度、膨胀率与融化率）和感官（粘稠度、顺滑性、口融性与颗粒感）为指标,讨论了稳定剂和乳化剂对冰淇淋品质的影响。结果表明,与吐温80相比,加入MG的冰淇淋膨胀率更高,抗融性更好,二者对浆料粘度的作用无显著性差异（P<0.05）;三种稳定剂均可增大冰淇淋浆料的粘度,其中,卡拉胶较瓜尔豆胶和明胶对浆料粘度的影响差异显著（P<0.05）,抗融性最强,瓜尔豆胶对膨胀率影响最大。其中MG与卡拉胶复配所得浆料粘度和抗融性最佳,分别为898.35 cp,融化率4.74%;与瓜尔豆胶复配所得冰淇淋膨胀率最高为66.95%。在此基础上,以MG作为乳化剂,复配瓜尔豆胶和卡拉胶,研究不同复配比例的稳定剂在冰淇淋中的作用。结果表明,稳定剂总添加量为0.25%时,卡拉胶与瓜尔豆胶的质量比为1:1.5,冰淇淋的浆料粘度可达1036.5 cp,融化率为17.4%,感官评分最高。     

甘薯滨粉磷酸单酯在冰淇淋中的应用研究

对冰淇淋中常用稳定剂和甘薯淀粉磷酸单酯的流变特性进行了研究，同时通过对老化时间、粘度、膨胀率、融化率等方面的影响分析，探讨了甘薯淀粉磷酸单酯作为冰淇淋中的稳定剂和取代冰淇淋中部分油脂的可行性。研究结果表明，用甘薯淀粉磷酸单酯制造冰淇淋，可减少老化时间，降低融化率、抑制冰晶形成、降低产品脂肪含量，在口感、内在质地等诸方面均可为消费者接受，取得了较好的效果。     

响应面法优化冰淇淋复配稳定剂配方研究

选用黄原胶、卡拉胶、魔芋葡甘露聚糖、羧甲基纤维素、以及瓜尔豆胶等５种多糖进行不同的组合复配。运用Ｂｏｘ－Ｂｅｈｋｅｎ设计的响应面试验（Ｒｅｓｐｏｎｓｅ－ｓｕｒｆａｃｅｅｘｐｅｒｉｅｎｔ），结合流变特性测量，确定了复配稳定剂中４种不同多糖的最佳配比，并应用于冰淇淋体系中。与其它类型复配稳定剂相比，由ＲＳＡ确定的稳定剂配方制得的冰淇淋显示了优良的膨胀性、抗融化性和抗热波动性。     

稳定剂对改性大豆分离蛋白冰淇淋配料粘度及品质的影响

冰淇淋配料的粘度是影响冰淇淋品质的重要因素,而冰淇淋配料的粘度主要来自稳定剂的粘度。粘度越高,冰淇淋的融化率降低,但是膨胀率变化不是确定的,最佳的粘度范围只可以在实验设计中粗略地估计,并且不同稳定剂的使用对冰淇淋配料粘度的影响规律不同,从而对冰淇淋的品质产生不同的影响。     

超高压处理对冰淇淋浆料及其成品品质的影响

该研究主要探究超高压（ultra-high pressure,UHP）处理对分别以卡拉胶、黄原胶和塔拉胶为稳定剂制得的冰淇淋浆料及其成品品质的影响。以稳定剂添加量0.15%,分别经50、100、150、200 MPa处理60 min为处理组,以老化处理（2℃下静置24 h）为对照组,测定冰淇淋浆料的乳化性、乳化稳定性、混料粘度、粒径,分析荧光强度分布趋势,测定冰淇淋成品的硬度、膨胀率和融化率。结果表明,浆料经超高压处理后,其乳化性呈先升高后降低的趋势,当压力为150 MPa时乳化稳定性最高;内源荧光光谱扫描结果显示浆料中酪蛋白分子发生去折叠现象;该条件下以卡拉胶为稳定剂制得的冰淇淋成品的硬度、膨胀率和融化率最好。由此可知,由卡拉胶为稳定剂制得冰淇淋浆料在150 MPa处理后能在一定程度上改善冰淇淋的成品品质。     

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。     

低糖细菌纤维素冰淇淋

通过对醋酸菌的培养制成细菌纤维素，并以此为主要原料加工制成风味独特富含细菌纤维素的冰淇淋，该产品营养丰富，又真保健功能，是冰淇淋的一个新品种。     

Effects of homogenisation conditions on the physical properties of high-fat ice cream

The effect of homogenisation pressure on the physical properties of high-fat ice cream was investigated. Nonhomogenised ice cream was hard, with low resistance to meltdown, and ice crystals grew rapidly therein. Fat globule networks were not formed in the nonhomogenised ice cream. The ice cream homogenised at 5 MPa or more was harder and showed a higher resistance to meltdown. Ice crystals in the ice cream homogenised at 5 MPa or more grew slowly. The physical properties of each ice cream varied with homogenisations from 5 to 25 MPa and could be controlled by homogenisation pressure.     

Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality

Mixture design was used to determine the optimum ratio as well as concentration of basil seed gum (BSG), guar gum (GG) and carboxymethyl cellulose (CMC) in the formulation of ice cream stabilisers. Predicted equations and contour plots of physicochemical responses were also generated. Generally, increasing the ratio of BSG in gums mixture increased the apparent viscosity of ice cream mixes and decreased the melting rate. Increasing the proportion of GG at concentration of 0.35% enhanced overrun of samples. High ratios of BSG at concentration of 0.35% and CMC at concentration of 0.15% increased the fat destabilisation in ice creams. Combination of 84.31% BSG and 15.69% CMC at concentration of 0.35% proposed as optimum formulation which verified in practice. Introducing BSG as a novel source of stabiliser could be promising as alternative and improve the quality and diversity of ice cream and related products.     

THE INFLUENCE OF DIFFERENT TOTAL SOLID, STABILIZER AND OVERRUN LEVELS IN INDUSTRIAL ICE CREAM PRODUCTION USING COCONUT OIL

The purpose of this research was to explain the combined effects of different total solid (TS) contents (20, 30 and 40%), stabilizer types (guar gum [GG], locust bean gum [LBG], carboxymethyl cellulose [CMC]) and overrun rates (OR) (30, 60 and 90%) on mix viscosity, melting time and hardness properties, which are the most important quality characteristics on industrial ice cream production. According to the investigation parameters; GG gave significantly less viscosity to the mix than LBG and CMC. In other words, LBG and CMC may be preferred to increase the viscosity of the mix or to limit the growth rate of ice crystals during recrystallization. Softness of ice creams and melting rapidity were linearly proportional to the increase of TS and ORs.

PRACTICAL APPLICATIONS

The most important parameters affected ice cream structure and quality are total solid, overrun and stabilizers. In many researches, the investigators have been focused of these parameters on only one or rarely two. In this research, the combined effects of different total solids (20, 30 and 40%), stabilizer types (guar gum, locust bean gum, carboxymethyl cellulose) and overrun levels (30, 60 and 90%) were investigated together in same mix and in industrial production conditions.     

Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grass

Ice recrystallization in quiescently frozen sucrose solutions that contained some of the ingredients commonly found in ice cream and in ice cream manufactured under commercial conditions, with or without ice structuring proteins (ISP) from cold-acclimated winter wheat grass extract (AWWE), was assessed by bright field microscopy. In sucrose solutions, critical differences in moisture content, viscosity, ionic strength, and other properties derived from the presence of other ingredients (skim milk powder, corn syrup solids, locust bean gum) caused a reduction in ice crystal growth. Significant ISP activity in retarding ice crystal growth was observed in all solutions (44% for the most complex mix) containing 0.13% total protein from AWWE. In heat-shocked ice cream, ice recrystallization rates were significantly reduced 40 and 46% with the addition of 0.0025 and 0.0037% total protein from AWWE. The ISP activity in ice cream was not hindered by its inclusion in mix prior to pasteurization. A synergistic effect between ISP and stabilizer was observed, as ISP activity was reduced in the absence of stabilizer in ice cream formulations. A remarkably smoother texture for ice creams containing ISP after heat-shock storage was evident by sensory evaluation. The efficiency of ISP from AWWE in controlling ice crystal growth in ice cream has been demonstrated.     

Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream

The relationship between ice cream mix viscoelasticity and ice crystal growth in ice cream as a function of stabilizer addition was studied by a simulation of freeze-concentration using a series of ice cream mixes containing reduced quantities of water. Ice cream mixes were formulated with guar gum concentrations ranging from 0 to 0.25% and a series of concentrated mixes from each initial formulation was prepared for viscoelastic measurements by successively decreasing the water content. By plotting apparent viscosity or storage modulus against concentration factor based on water removed, a change in slope (breakpoint) could be seen. Ice crystal size analysis in ice cream before and after heat shock testing showed a minimum in recrystallization rate when the concentration of guar gum was 0.14% in the mix. At lower or higher concentrations the recrystallization rate was higher. Normalized breakpoint viscosity correlated well with recrystallization rate. Thus, it appears that stabilizer contributes to recrystallization protection in ice due to a change in polysaccharide behaviour that results from freeze-concentration.     

糯米淀粉质低脂冰淇淋的品质研究

实验选取籼糯和粳糯两个品种的糯米淀粉,研究了以糯米淀粉为基质的脂肪替代品对低脂冰淇淋品质的影响。结果表明:糯米淀粉加入低脂冰淇淋提高了浆料黏度,降低了冰淇淋成品的硬度,改善了冰淇淋的抗融化性。用模糊数学的方法评价了低脂冰淇淋的感官指标,发现脂肪替代率为25%的籼糯淀粉低脂冰淇淋的感官指标与中脂冰淇淋最接近。表明低脂冰淇淋中糯米淀粉的最适添加量为25%。     

小麦麸脂肪替代品对低脂冰淇淋品质的影响

研究了小麦麸脂肪替代品(WBFS)部分和全部替代冰淇淋中的脂肪对冰淇淋品质的影响。结果表明:WBFS可以提高冰淇淋浆料的黏度,改善冰淇淋的膨胀率;全部脂肪被替代的冰淇淋(FFS)在抗融性、感官评定和质构方面表现出与常规冰淇淋(RF)相似或者略优的品质,而部分脂肪被替代的冰淇淋(MFS)却表现出较差的抗融性和差异明显的感官和质构特性。