LI Yutong,ZHANG Na,XU Jun,et al.Effect of red-bean/coix-seed powder on the quality of ice cream[J].Journal of Yanbian University,2017,43(03):224-229.
红豆/薏米粉对冰淇淋品质的影响
- Title:
- Effect of red-bean/coix-seed powder on the quality of ice cream
- Keywords:
- ice cream; emulsifier; expansion ratio; melting resistance; viscoelasticity
- 分类号:
- TS277
- 文献标志码:
- A
- 摘要:
- 为了提高冰淇淋的营养价值和品质,将具有传统营养保健功效的红豆/薏米粉添加到冰淇淋浆料中,通过分析其对冰淇淋膨胀率、抗融性、稳定性、流变特性的影响,结合感官评价等方面作为衡量指标,研究红豆/薏米粉对冰淇淋品质的影响.在不改变原料总量和乳化剂添加量的基础上,通过对红豆/薏米粉取代冰淇淋基础原料中等量成分的调控和优化,结合其各种理化特性表征的结果,最终获得添加红豆/薏米冰淇淋的最佳工艺条件和营养配方.当配比为1:1的红豆/薏米粉的添加量为10%,乳化剂的添加量为0.3%时,冰淇淋的膨胀率达到66%,且抗融性、稳
- Abstract:
- To improve the quality, nutritional value of ice cream, the powder of red-bean/coix-seed, having traditional nutrition and health function, is added. The quality and properties are studied based on the expansion ratio, melting resistance, stability, rheology and sensory evaluation of ice cream as a measure criterion. In conditions of the fixed amount of emulsifier and unchanged total amount of raw materials, the equal amount of red-bean/coix-seed displacing raw materials are regulated and optimized. Combined with the result of the various properties, the optimal formula and technological conditions of red-bean/coix-seed ice cream are obtained eventually. When the quantity of red-bean/coix-seed powder with a ratio of 1:1 is 10% and the emulsifier is 0.3%, the expansion ratio can reach 66%. The as-prepared ice creams exhibit excellent melting resistance, stability and viscoelasticity, which are good for nutrition and taste.
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备注/Memo
收稿日期: 2017-05-22 基金项目: 北京青少年科技后备人才计划科学探索专项资金资助项目(2016030)
*通讯作者: 韩玉淳(1979—),女,博士,副研究员,研究方向为表面活性剂自组装及其在复配体系中结构和性质研究.