乳化剂和稳定剂在冰淇淋中的应用

乳化剂和稳定剂在冰淇淋中的应用李毓璞（北京粮食科学研究所北京，１０００５３）冰淇淋是一种国际性的食品，以其营养丰富、口味独特而深受各国人民的喜爱。品质优良的冰淇淋，应该具有细腻、轻滑的组织结构，紧密、柔软而不易融化的外形，清爽而不油腻的口感风味。这当...     

乳化剂及稳定剂在冰淇淋加工中的应用

<正> 随着食品工业的发展,冰淇淋的加工工艺和技术不断进步,特别是乳化剂和亲水性胶体的应用,使冰淇淋大家族更加丰富多彩。目前世界各国冰淇淋产品存在差异,可大致分类为: 冰淇淋—其最低脂肪含量常常在9～12％,在美国优质冰淇淋的脂肪含量超过了16％。 冰奶—其脂肪含量低于冰淇淋,为2.5～4％。这些低热量的冰淇淋产品可以作为低热量冰点销售,但制造商们更喜欢将其定位于一种更接近冰淇淋的传统甜点。在中国这类产品很受欢迎。     

冰淇淋生产中的稳定剂、乳化剂及复合乳化稳定剂

阐述各种稳定剂、乳化剂及复合乳化稳定剂的独特性能以及在冰淇淋生产和加工中的应用技术.     

冰淇淋生产中的稳定剂、乳化剂及复合乳化稳定剂

详细阐述了各种稳定剂、乳化剂及复合乳化稳定剂的独特性能及在冰淇淋生产中的应用技术     

冰淇淋高效稳定剂技术研究

用廉价的变性淀粉代替昂贵的动物胶 ,筛选了乳化剂 ,进行了稳定剂最佳配方的试验 ,研制开发了一种高效冰淇淋稳定剂     

冰淇淋乳化剂和稳定剂

冰淇淋的工业生产始于十九世纪的美国,当初以冰淇淋的制造和改进质量为目的的添加剂主要是明胶和蛋黄。随后,各种乳化剂和稳定剂由于生产的发展相继问世。     

食用稳定剂在冰淇淋中的应用

本文阐述了可用于冰淇淋的食用稳定剂的基本性能及选用条件和使用中的技术问题。     

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...     

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％.     

草莓果泥冰淇淋的研制

本文通过对比试验确定了最佳的护色剂;通过对杀菌后浆料中Vc的损失情况分析,确定了最佳的杀菌工艺;并通过正交试验研究了CMC-Na、明胶、单甘酯和草莓果肉的最佳配比。研制出了较为理想的草莓果泥冰淇淋。     

Freezing kinetics and microstructure of ice cream from high-pressure-jet processing of ice cream mix

The effect of high-pressure-jet (HPJ) processing (0–500 MPa) on low-fat (6% fat) ice cream was studied by evaluating physiochemical properties before freezing, during dynamic freezing, and after hardening. An HPJ treatment ≥400 MPa decreased the density, increased the apparent size of colloidal particles, and altered rheological behavior (increased non-Newtonian behavior and consistency coefficients) of low-fat ice cream mix before freezing. During dynamic freezing, the particle size and consistency coefficient decreased but remained higher in 400 MPa–treated samples vs. non-HPJ-treated controls at the conclusion of freezing. The resulting ice creams (400 and 500 MPa–treated) had similar hardness values (3,372 ± 25 and 3,825 ± 14 g) and increased melting rates (2.91 ± 0.13 and 2.61 ± 0.31 g/min) compared with a control sample containing polysorbate 80 (3,887 ± 2 and 1.62 ± 0.25 g/min). Visualization of ice cream samples using transmission electron microscopy provided evidence of casein micelle and fat droplet disruption by HPJ treatment ≥400 MPa. In the 400 MPa–treated samples, a unique microstructure consisting of dispersed protein congregated around coalesced fat globules likely contributed to the altered physiochemical properties of this ice cream. High-pressure-jet processing can alter the microstructure, rheological properties, and hardness of a low-fat ice cream, and further modification of the formulation and processing parameters may allow the development of products with enhanced properties.     

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。     

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。     

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。     

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.     

大豆磷脂冰激凌的研制

介绍了大豆磷脂的生理功能和功能作用,以大豆磷脂再加复合稳定剂,制备的冰激凌,性能良好,营养丰富。     

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。     

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。     

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.