稳定剂对软冰淇淋品质影响研究

对软冰淇淋浆料粘度及软冰淇淋硬度、膨胀率、抗融性品质指标进行测试来考察羧甲基纤维素钠、瓜胶、海藻酸钠对软冰淇淋品质的影响。结果表明:在没有乳化剂存在情况下,三种稳定剂相比,瓜胶的抗溶性和膨化率效果最好,CMC次之,海藻酸钠最差;这种变化趋势与三者对粘度的影响相一致。     

油脂种类对软冰淇淋品质影响研究

对反映软冰淇淋品质的各指标进行测试,以考察棕榈油、椰子油和黄油对软冰淇淋品质的影响,结果表明,除棕榈油抗溶性不如黄油外,棕榈油和黄油对软冰淇淋品质影响接近。椰子油除了硬度与两者接近外,对软冰淇淋其他指标的影响均明显有别与棕榈油和黄油。椰子油膨化率最高,黄油抗溶性最好。     

The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream

The purpose of this work was to investigate iciness perception and other sensory textural attributes of ice cream due to ice and fat structures and mix viscosity. Two studies were carried out varying processing conditions and mix formulation. In the 1st study, ice creams were collected at ?3, ?5, and ?7.5 °C draw temperatures. These ice creams contained 0%, 0.1%, or 0.2% emulsifier, an 80:20 blend of mono‐ and diglycerides: polysorbate 80. In the 2nd study, ice creams were collected at ?3 °C draw temperature and contained 0%, 0.2%, or 0.4% stabilizer, a blend of guar gum, locust bean gum, and carrageenan. Multiple linear regressions were used to determine relationships between ice crystal size, destabilized fat, and sensory iciness. In the ice and fat structure study, an inverse correlation was found between fat destabilization and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy with increasing amounts of destabilized fat. Destabilized fat correlated inversely with drip‐through rate and sensory greasiness. In the ice cream mix viscosity study, an inverse correlation was found between mix viscosity and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy when formulated with higher mix viscosity. A positive correlation was found between mix viscosity and sensory greasiness. These results indicate that fat structures and mix viscosity have significant effects on ice cream microstructure and sensory texture including the reduction of iciness perception.     

不同种类脂肪替代物对软冰淇淋浆料流变特性及产品品质和口感的影响

分别利用浓缩牛乳蛋白（milk protein concentrate,MPC）、菊粉、葡聚糖及其复合物（浓缩牛乳蛋白-菊粉（MPC-inulin,M-I）、浓缩牛乳蛋白-葡聚糖（MPC-dextran,M-D））作为脂肪替代物制作无脂软质冰淇淋。通过仪器分析和感官评价综合分析其替代脂肪效果。结果表明,不同实验组冰淇淋在pH值、滴定酸度和膨胀率方面无明显差异,葡聚糖及菊粉的添加增加了体系稳定性,MPC可以增加体系黏度并延缓融化速率。葡聚糖组冰淇淋具有与对照组冰淇淋相似的粒径分布,而MPC组、菊粉组和M-D组的粒径更小且分布更为集中。M-I组和M-D组的频率扫描和温度扫描的动态流变学参数与对照组更为接近。感官评价分析表明,M-I和M-D组具有较好脂肪类似的口感。回归分析进一步得到整体口感与温度依赖的动态流变学参数的回归模型,为模拟低脂软冰淇淋顺滑细腻的口感提供可行的评价方法。     

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。     

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.     

冰淇淋生产中的凝冻

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.     

无蔗糖低脂肪低热量保健冰淇淋的研究

在经反复试验确定的对照冰淇淋配方的基础上,利用低聚果糖和山梨醇配比以取代全部的蔗糖,利用聚合葡萄糖部分取代脂肪;采用多因素正交试验设计无蔗糖低脂肪低热量保健冰淇淋最佳配方。结果表明,选用低聚果糖和山梨醇配比为１２ ％ ∶２ ％ ,６ ％ 聚合葡萄糖取代原有的１４ ％ 蔗糖、６ ％ 人造奶油;添加０ ．２ ％ 柠檬酸钠、０ ．６ ％ 酪蛋白酸钠制得的产品在感官上与对照冰淇淋产品无明显差别,其膨胀率达到１００ ％ 左右;每１００ ｇ 产品其脂肪含量降低了５６ ．１７ ％ ,含热量降低了５７ ．６７ ％ 。     

Effect of Various Sources of Fat Ingredients on the Properties of Goat Milk Ice Cream

Goat milk ice cream was made with various sources of fat ingredients such as cream, soybean oil, rice bran oil and butter with the purpose of seeking the fat ingredient source instead of fat source from cow origin. The physical properties and the sensory evaluation of ice cream were then investigated. The firmness of goat milk ice cream mixed with rice bran oil, butter and cream were not significantly different before aging at 4 ℃ for 8 h. All of them gave the overrun between 51%-63% and the one with butter was the highest. The meltdown rate of all types of fat ingredients are not significantly different, being in the range of 0.86-0.88 g/min. According to sensory evaluation, the cow milk ice cream with cream was mostly accepted in all attributes such as appearance, smoothness, whiteness, melting in mouth and odor while the goat milk with cream and butter are the second and third. Nevertheless, the goat milk ice cream with soybean oil and rice bran oil were moderately accepted in overall preferences.     

低能量保健冰淇淋的开发研究

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。     

仙人掌冰淇淋的研制

以仙人掌为保健原料制取仙人掌原浆,再和其它原辅料一起制成具有营养、保健和美容等多功能的淡绿色的冰淇淋。探讨其最佳配方及工艺条件。     

香瓜冰淇淋的研制

研究以全脂乳粉、奶油、白砂糖为主要原料,配以香瓜汁提高其风味和营养价值,在基础配方一定的基础上,通过单因次试验和正交试验分别确定各种辅助原料的添加量,获得物料的最佳配比。从而制成组织细腻滑润、营养丰富、兼具香瓜香和奶香的新型冰淇淋。     

香蕉鲜果冰淇淋的研究

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。     

冰淇淋起源的探讨

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.     

乳酸菌芦荟膨化雪糕的研制

以芦荟汁、酸奶和全脂乳粉为主要原料,配以白砂糖和稳定剂等辅料,经过凝冻后,制成功能性的发酵型芦荟雪糕.     

海带冰淇淋

探讨了以干海带为原料研制冰淇淋的工艺配方，制得了外观诱人、口感独特的保健型冷冻饮品。     

保健型南瓜冰淇淋的研制

研究南瓜汁为辅料生产南瓜冰淇淋的工艺,探讨复合稳定剂的配比对南瓜冰淇淋膨胀率、融化率的影响,通过正交试验确定南瓜汁、白砂糖及复合稳定剂的最佳配比,确定杀菌、均质及老化条件。研究结果表明:复合稳定剂CMC-Na、明胶、卡拉胶、复合乳化剂的比例8∶1∶4∶2;南瓜汁添加量5%,复合稳定剂用量0.70%,白砂糖16%,南瓜冰淇淋混合料经135℃,2 s灭菌,均质压力第一段15 MPa,第二段3 MPa,均质温度55℃,3℃老化20 h,可得品质优良的产品。     

复合稳定剂对低脂冰淇淋抗融性的影响

本课题主要研究了低脂冰淇淋复合乳化稳定剂对其抗融性的影响。在同一原料配方的相同制作工艺条件下,选择单体胶体作为稳定剂进行实验比较,由此选出四种较为理想的胶体进行复配,作四因素三水平的正交实验,从而确定一个对低脂冰淇淋抗融性具有显著效果的稳定性组合。