摘要
为适应糖尿病患者的享受性饮食需求,以南瓜为原料,进行无糖冰激凌的制备工艺优化。以感官评价、抗融率、膨胀率为指标,利用单因素试验和正交试验对其配方进行优化,并对产品的品质进行测定和综合评价。结果表明,对南瓜冰激凌产品品质影响较大的4个因素为南瓜浆添加量、无糖脱脂奶粉添加量、木糖醇添加量、奶油添加量。各因素的最佳参数值为:南瓜浆添加量25%、无糖脱脂奶粉添加量20.0%、奶油添加量4%、木糖醇添加量8%、香兰素添加量0.006%、CMC添加量0.05%、单甘酯添加量0.2%、黄原胶添加量0.1%、卡拉胶添加量0.15%。所得产品口感和口味较好,组织形态完整,颜色均匀,营养丰富;南瓜冰激凌产品的理化指标及微生物指标均符合相关产品品质要求。
Pumpkins were used as the raw material to make a pumpkin flavored ice cream with nutritious value. Based on sensory evaluation, anti-melting rate and expansion rate, the formula was optimized by single factor test and orthogonal test. The quality index of the product was determined, and the best processing technology of pumpkin ice cream was obtained. The results showed that four important factors affecting on the pumpkin ice cream products were pumpkin pulp content, sugar content, skim milk powder, and cream of xylitol content. The optimal parameters were pumpkin pulp 25%, sugar free and dry skim milk 20.0%, cream 4%, xylitol 8%, vanillin dosage 0.006%, CMC dosage 0.05%, monoglyceride addition 0.2%, xanthan gum 0.1%, and carrageenan 0.15%. The products had good taste and texture, uniform color and rich nutrition. The physicochemical and microbiological indicators of pumpkin ice cream products met the quality requirements of related products.
作者
刘娟
于成硕
周晓东
LIU Juan;YU Chengshuo;ZHOU Xiaodong(College of Food Science and Engineering,Ocean University of China,Qingdao 266300;Hebei Zhengkou Middle School,Gucheng 253800)
出处
《食品工业》
CAS
北大核心
2019年第9期65-69,共5页
The Food Industry
关键词
南瓜
冰激凌
配方
膨胀率
pumpkin
ice-cream
formulation
expansion rate
