椰蓉在冰淇淋生产中的应用研究  

The Research about the Application of Coconut in Ice Cream Production Pastry

作　　者：何金兰[1] 肖开恩[2] 刘四新[1] 张云竹[1] 

机构地区：[1]海南大学食品学院,海口570228 [2]海南大学材料与化工学院,海口570228

出　　处：《食品工业》2011年第6期31-35,共5页The Food Industry

基　　金："十一五"国家科技支撑计划课题(2007BAD76B01-02)资助;公益性行业(农业)科研专项(200903026-6)资助

摘　　要：在传统冰淇淋制作的基础上,研究了配料中添加椰蓉粉生产高纤椰蓉冰淇淋的工艺,并对制作过程中影响椰蓉冰淇淋品质的工艺如老化、均质、凝冻等过程进行探讨,同时进一步研究了椰蓉的添加量对椰蓉冰淇淋品质的影响。试验结果表明:在老化温度为4℃,时间为12h,凝冻温度为-4℃,时间为15min的条件下,以0.27%的海藻酸钠作为稳定剂,0.2%的酪蛋白酸钠+0.2%的单甘酯复配作为乳化剂;按10%的奶粉、8%的糖和8%已处理的椰蓉作为配比,经过原料混合、灭菌、高剪切细化、均质、老化、凝冻、硬化等可制得的膨胀率较高、乳白色外观、甜度适中,椰香奶香协调,质地松软细腻,组织状态良好、冰晶少而细的椰蓉冰淇淋。This paper mainly on the conventional ice cream ingredients which in order to coconut powder as an additive to produce high fiber coconut ice cream and the production process was studied. Then the impact of coconut ice cream production process quality such as aging, process congeal to explore further study of the content on coconut coconut ice cream quality. The results show that： in the aging temperature of 4 ℃, time 12 h, freezing the temperature of-4 ℃, 15 min under the conditions of time, to 0.27% of sodium alginate as a stabilizer; of 0.2% monoglycerides as emulsifiers; milk by 10%, 8% of sugar and 8% treated coconut as a ratio, through raw material mixing, sterilization, homogenization, aging, freezing, repackaging forming, hardening of the prepared coconut ice cream produced a better expansion and the milky white appearance, moderate sweetness, flavor and sweetness of coconut in harmony, texture soft, well-organized state, that of the entrance, there are memorable and so on.

关 键 词：椰蓉 冰淇淋 膨胀率 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]