一种猕猴桃酸奶冰淇淋的研制
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摘要
以猕猴桃、酸奶为主要原料,对猕猴桃酸奶冰淇淋进行调配试验。通过单因素试验结果确定:猕猴桃汁最佳添加量为20%,酸奶最佳添加量为30%,白砂糖最佳添加量为8%。正交试验结果确定:猕猴桃汁最佳添加量为20%,酸奶最佳添加量为32%,白砂糖最佳添加量为10%;最佳复合稳定剂配方为:羧甲基纤维素钠添加量为0.20%、海藻酸钠添加量为0.15%、黄原胶添加量为0.25%。此时制得的冰淇淋膨胀率可达58.3%,融化率仅为33.5%,抗融化效果较理想,冰淇淋酸甜适度、组织细腻,有猕猴桃和酸奶独有的风味和香味,感官评定评分最高。
Kiwi and yogurt were used as the main raw materials to carry out the blending test of kiwi yogurt ice cream. The results of the single factor test showed that the optimum addition of kiwi juice was 20 %,the optimum addition of yogurt was 30 %,the optimum addition of sugar was 8 %.The results of the orthogonal test showed that the optimum addition of kiwi juice was 20 %,the optimum addition of yogurt was 32 %,the optimum addition of sugar was 10 %.The optimal formula for stabilizer was showed that the addition of sodium carboxymethyl cellulose sodium was 0.20 %,the addition of sodium alginate was 0.15 %,the addition of xanthan gum was 0.25 %. At this time,the ice cream expansion rate was 58.3 %,melting rate was only 33.5 %,the effect of melting was ideal,ice cream was sweet and mild,tissue was delicate,it had kiwi and yogurt unique flavor and fragrance,with the highest sensory evaluation score.
Kiwi and yogurt were used as the main raw materials to carry out the blending test of kiwi yogurt ice cream. The results of the single factor test showed that the optimum addition of kiwi juice was 20 %,the optimum addition of yogurt was 30 %,the optimum addition of sugar was 8 %.The results of the orthogonal test showed that the optimum addition of kiwi juice was 20 %,the optimum addition of yogurt was 32 %,the optimum addition of sugar was 10 %.The optimal formula for stabilizer was showed that the addition of sodium carboxymethyl cellulose sodium was 0.20 %,the addition of sodium alginate was 0.15 %,the addition of xanthan gum was 0.25 %. At this time,the ice cream expansion rate was 58.3 %,melting rate was only 33.5 %,the effect of melting was ideal,ice cream was sweet and mild,tissue was delicate,it had kiwi and yogurt unique flavor and fragrance,with the highest sensory evaluation score.
引文
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[25]秦红,许晔.绿豆猕猴桃冰淇淋的研制[J].食品工业,2013,34(6):85-87
[2]郭立格.绿豆酸奶冰淇淋的研制[J].食品工业科技,2007(5):162-164
[3]刘畅.薄荷酸奶冰淇淋的研制[J].农业科技与装备,2011(11):22-24
[4]邵虎,朱晓,庞潇,等.黑元素酸奶冰淇淋配方优化[J].食品工业,2016,37(2):81-84
[5]张海华,缪铭.营养型甜玉米冰淇淋的开发研究[J].食品科技,2005(4):57-59
[6]张丽芳.保健型南瓜冰淇淋的研制[J].食品工业,2011,32(2):42-44
[7] CODY TL,OLABIA,PETTINGELL AG,et al.Evaluation of rice flour for use in vanilla ice cream[J]. Journal of Dairy Science, 2007,90(10):4575-4585
[8]程绍辉.乳清浓缩蛋白对酸奶品质特性影响的研究[D].北京:中国农业大学,2006
[9]信亚伟.益生菌酸奶及冰淇淋配方工艺优化及营养成分分析[D].扬州:扬州大学,2015
[10]代娟,李玉峰,唐洁,等.营养型猕猴桃果醋及果醋饮料的开发[J].食品研究与开发,2006,27(5):100-101
[11] X E,Z J PEI,K A SCHMIDT.Ice cream:foam formation and stabilization-a review[J].Food Reviews International, 2010,26(2):122-137
[12]王海平,黄和升.高纤维杏鲍菇冰淇淋生产配方的研究[J].食品科技,2016,41(9):130-133
[13]移兰丽.荔枝风味物质分析及其乳酸菌发酵饮料的研发[D].南昌:江西农业大学,2016
[14]徐思思,胡炎华,黄金鑫.黄原胶特性及其在食品和复配胶中的应用[J].发酵科技通讯,2017,46(1):45-49
[15]王小云,孙红艳,周剑武,等.猕猴桃-胡萝卜果蔬饮料制取工艺研究[J].食品研究与开发,2014,35(11):53-57
[16]赵彦珺,姜竹茂.混合蔬菜汁饮用型酸奶的研制[J].中国奶牛,2018(11):46-49
[17]吕美,王俊伟.山楂软枣猕猴桃复合饮料的研制[J].饮料工业,2015,18(2):49-52
[18]高秀兰,刘静.黑木耳冰淇淋生产工艺优化及其品质评价[J].食品研究与开发,2017,38(23):130-133,181
[19]刘娟.雪梨-猕猴桃鲜果冰淇淋配方研究及产品开发[J].中国果菜,2018,38(10):9-13
[20]周国君,王晓静,陈丽.猕猴桃酸奶的研制[J].中国乳业,2015(2):58-62
[21]何蓉涵,邹月,董建华,等.益生菌酸奶冰激凌物理化学特性及活菌变化研究[J].农产品加工, 2017(19):11-15
[22]翟光超.冰淇淋膨胀率的影响因素及控制措施[J].科技创新与应用,2014(35):293
[23]朱康美,方焕东.影响冰淇淋膨胀率的因素[J].食品科技,1997(3):30
[24]黄建蓉,贝惠玲,王一凡.影响冰淇淋膨胀率的主要因素[J].冷饮与速冻食品工业,2004(3):33-35,40
[25]秦红,许晔.绿豆猕猴桃冰淇淋的研制[J].食品工业,2013,34(6):85-87