银耳冰淇淋生产工艺优化  

Formulation Optimization of Tremella fuciformis Ice Cream

作　　者：李文敬[1] 徐旭[1] 张艳荣[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《乳业科学与技术》2012年第3期17-21,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：研究银耳进行软化处理后用于冰淇淋生产的具体工艺。以冰淇淋膨胀率、抗融性及产品感官品质为评价指标,考察银耳、全脂奶粉、明胶、单甘酯用量及银耳软化处理方法对银耳冰淇淋品质的影响,并对其生产工艺进行优化。结果表明:银耳采用高压蒸煮处理35min,银耳绵软、柔嫩,呈溶胶状态;银耳、单甘酯、明胶、全脂奶粉的最佳用量分别为5%、0.4%、0.2%、8%。按此条件生产的银耳冰淇淋组织状态均匀细致,口感柔滑细腻,具有理想的膨胀率及较好的抗融性。Tremella fuciformis was softened and used to develop Tremella fuciformis ice cream.The effects of Tremella fuciformis with different softening treatments,whole milk powder,gelatin and monoglyceride on the overrun,melting resistance and sensory quality of ice cream were investigated.These parameters were optimized using an orthogonal array design.After 35 min of high pressure cooking,Tremella fuciformis became soft and tender,like a sol.The optimal addition amounts of Tremella fuciformis,monoglyceride,gelatin and whole milk powder were separately 5%,0.4%,0.2% and 8%.The ice cream produced under these conditions exhibited a homogeneous and exquisite texture,a gentle and smooth taste,a desired taste and a good melting resistance.

关 键 词：银耳 冰淇淋 生产工艺 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]