不同改性淀粉对冷冻酸乳冰淇淋品质的影响

通过添加不同改性淀粉制备冷冻酸乳冰淇淋，分别研究不同改性淀粉及添加量在冷冻处理前对酸乳样品的硬度和黏度的影响，以及在冷冻处理后对冷冻酸乳冰淇淋样品冻融稳定性和感官品质的影响。结果显示，随着改性淀粉添加量在0～1.2 g/100 g范围增加，酸乳样品的硬度和黏度均呈现不同程度的增加，并且全部冷冻酸乳冰淇淋样品的乳析指数均呈现不同程度的下降，其中添加辛烯基琥珀酸酐（OSA）酯化淀粉微粒的样品，其硬度和黏度的增幅最大，分别为67.64%和93.43%，并且表现出最佳的冻融稳定性，其乳析指数下降幅度最大，为52.28%。当OSA酯化淀粉微粒添加量为0.8 g/100 g时，其感官品评综合得分最高，为90.54分，表明此种改性淀粉在提高冷冻酸乳冰淇淋品质上具有良好的应用效果。

Effect of different modified starches on the quality of frozen yoghurt ice cream

The frozen yoghurt ice cream was made by adding different modified starches, and the effects of different modified starches and addition on the hardness and viscosity of yoghurt samples before freezing treatment and the freeze-thaw stability and sensory quality of frozen yoghurt ice cream samples after freezing treatment were studied. The results showed that the hardness and viscosity of yoghurt samples increased in varying degrees with the addition of modified starches increasing from 0-1.2 g/100 g, but the creaming indexes of frozen yoghurt ice cream samples decreased. The hardness and viscosity of yoghurt samples with alkenyl succinic anhydride (OSA) esterified starch particle had the largest increase, which was 67.64% and 93.43%. Moreover, the freeze-thaw stability of the frozen yoghurt ice cream sample was the optimal, and the creaming indexes had the largest decrease, which was 52.28%. When the OSA esterified starch addition was 0.8 g/100 g, the sensory evaluation of frozen yoghurt ice cream samples was the highest, which was 90.54, indicating that this kind of modified starch had a good effect in improving the quality of frozen yoghurt ice cream.