玉米膳食纤维在冰淇淋中应用的研究

本研究采用高压蒸煮法和挤压法对玉米膳食纤维进行处理，并对不同处理方法的玉米膳食纤维在冰淇淋中的应用特性进行了研究，通过正交试验分析，确定了适于加入冰淇淋中的玉米膳食纤维种类及其在冰淇淋中的最佳用量。试验结果表明：冰淇淋中添加6％的经挤压处理的玉米膳食纤维效果理想，且不增加冰淇淋稳定剂的用量。此时冰淇淋口感滑润细腻，膨胀率为98％，抗融性最好。

Study on Application of Corn Dietary Fiber Used in Ice Cream

In this experiments, characteristics of different processed corn d ie tary fiber applied in ice cream were studied. Through the analysis of orthogonal test, corn dietary fiber handling method and its most appropriate amount in ic e cream were decided,that is corn dietary fiber is squeezed out,the amount in ice cream is 6%,and amount of stabilizator is not increased,the ice cream i s good in oral sense, fine and smooth, overrun is 98%, and thaw-resistance is be st.