限制性酶解对亚麻籽蛋白功能特性、结构的影响及其在冰淇淋中的应用

本文研究了限制性酶解对亚麻籽蛋白功能特性及结构的影响,进一步研究了其在冰淇淋中的应用。结果表明,限制性酶解能显著提高亚麻籽蛋白的溶解性,酶解时间越长溶解性越好;但对亚麻籽蛋白的乳化性及乳化稳定性、起泡性及泡沫稳定性、持油性来说需要适度的水解,限制性酶解时间为5min时乳化稳定性、泡沫稳定性、持油性达到最高,限制性酶解时间为10min时乳化性和起泡性达到最高;但限制性酶解会削弱亚麻籽蛋白的持水能力。同时发现亚麻籽蛋白经限制性酶解后粒径较小的分子增多,平均粒径降低;表面巯基含量及表面疏水值均呈先增加后降低趋势,表明适度的限制性水解使其结构展开暴露出先前埋在蛋白质内部的巯基及疏水基团;圆二色谱分析结果显示,经限制性酶解其α-螺旋和无规则卷曲的含量增加,β-折叠和β-转角的含量下降,表明其二级结构发生改变更具柔韧性;扫描电镜分析结果发现经限制性酶解由较大平滑片状变成了较小松散碎片状。添加限制性酶解亚麻籽蛋白制作冰淇淋,随着其添加量的增加感官品质先上升后下降,添加量为4%时感官评分值达最高为85.0分,同时还发现随着添加量的增加其膨胀率显著上升、融化率显著下降、融化后其大气泡数量呈增加趋势,表明添加4%的限制性酶解亚麻籽蛋白可获得品质较好的冰淇淋。以上结果表明限制性酶解改变了亚麻籽蛋白结构,使其具有较好的功能特性,可添加在冰淇淋中。     

芦荟冰淇淋的研制

在冰淇淋中添加芦荟凝胶粉，使冰淇淋具有芦荟的保健和养颜特性，并能提高冰淇淋混合料液的粘度，冰淇淋的膨胀率和抗融性。     

葵花籽油凝胶油的制备及其在冰淇淋中的应用

以葵花籽油为原料,添加一定量的蜂蜡或蜂蜡与谷维素混合物制备葵花籽油凝胶油,研究不同添加量的凝胶因子对葵花籽油凝胶油的硬度值、黏度值、持油性和微观形态的影响;将得到的凝胶油代替黄油制备冰淇淋,研究其在冰淇淋中的应用。结果表明:蜂蜡添加量对凝胶油的质构特性、持油性和微观形态影响较为显著,并确定5%蜂蜡添加量为凝胶油制备的最优条件;添加5%复合凝胶油(5%蜂蜡+1%谷维素)和5%黄油制备的冰淇淋营养丰富、抗融性好、色泽均匀、组织细腻、滑润爽口,与添加10%黄油制备的冰淇淋较为相近,表明可以通过进一步的优化代替饱和脂肪在冰淇淋中应用。     

益生菌冰淇淋的开发

近年来我国食品工业中,冰淇淋成为继饮料、方便面后发展最为迅猛的产品之一。如何将冰淇淋的嗜好性与产品的营养和功能特性进行有机结合,是冰淇淋产品未来重要的发展趋势。本文从冰淇淋发展简史与近年市场状况,益生茵的种类和作用,益生菌冰淇淋的优势、研究与开发方向等方面进行了概述。      

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 high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes

The effect of different homogenization pressures (15/3 MPa and 97/3 MPa) on fat globule size and distribution as well as on structure-property relationships of ice cream mixes was investigated. Dynamic light scattering, steady shear, and dynamic rheological analyses were performed on mixes with different fat contents (5 and 8%) and different aging times (4 and 20 h). The homogenization of ice cream mixes determined a change from bimodal to monomodal particle size distributions and a reduction in the mean particle diameter. Mean fat globule diameters were reduced at higher pressure, but the homogenization effect on size reduction was less marked with the highest fat content. The rheological behavior of mixes was influenced by both the dispersed and the continuous phases. Higher fat contents caused greater viscosity and dynamic moduli. The lower homogenization pressure (15/3 MPa) mainly affected the dispersed phase and resulted in a more pronounced viscosity reduction in the higher fat content mixes. High-pressure homogenization (97/3 MPa) greatly enhanced the viscoelastic properties and the apparent viscosity. Rheological results indicated that unhomogenized and 15/3 MPa homogenized mixes behaved as weak gels. The 97/3 MPa treatment led to stronger gels, perhaps as the overall result of a network rearrangement or interpenetrating network formation, and the fat globules were found to behave as interactive fillers. High-pressure homogenization determined the apparent viscosity of 5% fat to be comparable to that of 8% fat unhomogenized mix.     

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。     

实验制作高淀粉冰淇淋

介绍了高淀粉冰淇淋的配方和工艺要点，并对实际制作过程中的操作要点进行了论述，为冰淇淋生产厂降低生产成本，寻找新的原料和食品添加剂提供了一种方法。     

微波处理对亚麻籽油品质的影响

采用微波技术对亚麻籽粉进行处理,探讨了微波处理条件对亚麻籽粉中生氰糖苷含量、出油率以及亚麻籽油品质的影响。结果表明:微波处理可有效降低亚麻籽粉中生氰糖苷的含量,增加亚麻籽粉的出油率;对亚麻籽油中的黄酮和多酚类物质、类胡萝卜素、甾醇都有一定程度的提高,但亚麻籽油的过氧化值、酸值也会增加,碘值下降。     

炒籽温度对压榨亚麻籽油品质的影响

采用不同温度对亚麻籽进行炒籽并压榨制油,对压榨亚麻籽油的感官品质、理化指标及营养成分进行分析,研究炒籽温度对压榨亚麻籽油品质的影响。结果表明:随着炒籽温度的升高,压榨亚麻籽油的气味从坚果芳香过渡到严重焦糊味,色泽加深,在195℃炒籽45 min时形成热榨亚麻籽油特有的浓香型风味;营养成分如VE、总酚以及甾醇含量随炒籽温度升高而逐渐减少,在255℃炒籽45 min时,3种营养成分的损失率分别为75. 7%、76. 5%和88. 9%;酸价、过氧化值、茴香胺值、K232值、K270值随炒籽温度升高而增加,且炒籽温度对压榨亚麻籽油中主要脂肪酸含量有显著影响;适当炒籽对压榨亚麻籽油的氧化稳定性是有利的;高温炒籽压榨亚麻籽油中的营养成分含量与其理化指标密切相关,进而共同影响压榨亚麻籽油的品质。     

美国冰淇淋见闻

本文介绍了美国冰淇淋市场及其品种，进而指出了其生产的发展趋向和新原辅料的使用情况。     

螺旋藻在冰淇淋中的应用研究

螺旋藻添加于冰淇淋中,除赋予产品独特的风味和清新的色泽外,还能显著地提高混合料液的粘度以及冰淇淋的膨胀率和抗融化性能。较适宜的工艺条件为添加量为0.5％;采用85℃,20s的高温短时杀菌;一级均质压力为40MPa,二级均质压力为5MPa;料液老化时间为4h。     

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.     

低热量冰淇淋的开发研究

研究低热量冰淇淋的开发,低聚异麦芽糖与砂糖的粘度测定结果表明,前者粘度较砂糖高,但在低浓度范围内二者粘度接近,可很好地替代砂糖。聚葡萄糖水溶液的粘度很低,可替代部分脂肪而不影响冰淇淋的加工性能。低脂无糖冰淇淋的最佳配方为IMO90011％、聚葡萄糖4％、酪蛋白酸钠0.3％、复合稳定剂0.3％。低热量冰淇淋的质构特性较普通冰淇淋稍差。      

葵花籽油体富集物添加量对低脂冰淇淋浆料及产品品质的影响

为了探究葵花籽油体富集物在冰淇淋中应用的可行性,以葵花籽油体富集物作为脂肪来源制备低脂冰淇淋,在无均质条件下研究葵花籽油体富集物添加量对低脂冰淇淋浆料和产品品质的影响。结果表明：冰淇淋浆料的黏度、储能模量和损耗模量都随葵花籽油体富集物添加量的增加而增大,当葵花籽油体富集物添加量为3.5%～4.0%时黏度与对照组相当;浆料中不易流动水和结合水的比例随着葵花籽油体富集物添加量的增加逐渐增大,在4.0%时达到最大;冰淇淋的膨胀率和抗融率随着葵花籽油体富集物添加量的增加先增大后减小;添加葵花籽油体富集物的冰淇淋色泽较差;冰淇淋的硬度和咀嚼性变化规律一致,都是随着葵花籽油体富集物添加量的增大呈现先减小后增大的趋势,弹性变化则相反;冰淇淋黏附性随着葵花籽油体富集物添加量的增加而升高;葵花籽油体富集物添加量为2.5%时冰淇淋感官评分最高。合适的葵花籽油体富集物添加量可以起到与棕榈油相似的效果,因此葵花籽油体富集物可以应用在冰淇淋中。     

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。     

葵花籽油基油凝胶在面包及冰淇淋产品中的应用研究

以葵花籽油为基料油,食品级植物蜡(米糠蜡、蜂蜡、棕榈蜡)作为凝胶剂构建油凝胶,分别以黄油、起酥油、葵花籽油作对照烘焙面包,以黄油、淡奶油作对照制备冰淇淋,对比分析不同油脂制作的面包和冰淇淋的感官及物性。结果表明:与对照组面包相比,油凝胶面包在各项指标上均无太大劣势,同时,油凝胶面包烘焙损失率比用传统黄油和起酥油烘焙面包小,且饱和脂肪酸含量降低;在抗融化性能方面,蜂蜡油凝胶冰淇淋和棕榈蜡油凝胶冰淇淋的抗融化性能好于黄油冰淇淋,但油凝胶冰淇淋膨胀率较低,不利于冰淇淋形成疏松绵软结构,且有少许蜡感,还需进一步改进。     

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。     

桑叶汁冰淇淋的研制

介绍了桑叶的主要化学成分及作用 ,在此基础上,研究了桑叶汁冰淇淋的生产工艺。     

4种稳定剂对软冰淇淋品质协同作用研究

考察了瓜胶（A）、CMC（B）、魔芋胶（C）、黄原胶（D）在软冰淇淋中的作用，通过正交实验，对瓜胶、CMC、魔芋胶、黄原胶在软冰淇淋浆料黏度及软冰淇淋硬度、膨胀率、抗融性等方面的影响进行研究，结果表明：黄原胶对软冰淇淋黏度的影响最大，CMC影响最小，其最佳组合为A1Ｂ2Ｃ3Ｄ3；在软冰淇淋膨胀率方面，瓜胶的影响最大，黄原胶的影响最小，最佳组合为Ａ3B3C2D1；在软冰淇淋硬度方面，黄原胶的影响最大，最佳组合为A1B1C1D1，瓜胶影响最小；在软冰淇淋抗融性方面，瓜胶最有利于抗溶性提高，魔芋胶对抗溶性改善最小，最佳组合为A2B1C2D3.所以瓜胶对膨化率和抗溶性影响最大，对硬度影响最小；黄原胶对黏度和硬度影响最大，但对膨化率影响最小；CMC对黏度影响最小：魔芋胶对抗溶性影响最小。