摘要
将发酵豆浆作为奶粉替代物制作大豆冰淇淋。通过正交试验,确定发酵豆浆、明胶、CMC-Na、单甘脂的添加量。通过对比试验,分析豆浆发酵对大豆冰淇淋物料黏度、膨化率及融化率的影响。通过口味测试,确定各种口味大豆冰淇淋中所添加发酵豆浆的pH值。试验结果表明:经过3h发酵、pH5.56的豆浆,按40%的量添加时,最适宜制作无酸味的大豆冰淇淋,经过4.5h、pH4.72的豆浆,按40%的量添加时,最适宜制作有酸味的大豆冰淇淋。大豆冰淇淋中,CMC-Na、明胶、单甘脂的最适添加量分别为0.1%、0.3%、0.15%。豆浆经过发酵后添加,可使大豆冰淇淋物料黏度增大,抗溶性提高,发酵豆浆添加量≤40%时,膨化率随添加量增加而增大。
Fermented soymilk will be used as the alternative of milk in soy ice cream. By orthogonal test to determine the additive amount of fermented soymilk, gelatin, CMC-Na, Shan Gan Add. By comparing test, analysing how fermented soymilk that added in the ice cream effects on material viscosity, puffing rate and melting rate. Through the taste test, to identify the pH value of fermented milk of diverse taste of soy ice cream. The results show that： After 3 h fermentation when pH5.56 of soy milk and the added amount of 40 % is the most suitable for production of non-sour soy ice cream, after 4.5 h fermentation when pH4.72 of soy milk and the added amount of 40 % is the most suitable for production of sour soy ice cream.When the added mount of CMC-Na, gelatin, single-monoglyceride is 0.1 %, 0.3 %, 0.15 % respectively,the soy ice cream is produced with best flavor and mouthfeel.Adding fermented soymilk in the soy ice cream can increase the viscosity and anti-soluble. When the amount of fermented milk is ≤40 %, the puffing rate increased with the dosage increased.
出处
《食品研究与开发》
CAS
北大核心
2010年第7期23-26,共4页
Food Research and Development
关键词
大豆冰淇淋
发酵
稳定性
Soy-based ice cream
fermentation
stability
