马铃薯淀粉在冰淇淋生产中的应用  

Application of Potato Starch in Ice Cream

作　　者：宋春春[1] 张薇[1] 魏春光[1] 王大为[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6期1-5,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：长春市科技发展计划项目(长科技合2011191)

摘　　要：用马铃薯淀粉取代明胶和羧甲基纤维素钠(CMC-Na)生产冰淇淋。以冰淇淋的膨胀率、融化率和感官评分为考察指标,研究马铃薯淀粉对冰淇淋品质的影响。通过单因素试验及正交试验确定马铃薯淀粉在冰淇淋生产中最佳用量。结果表明:当马铃薯淀粉添加量4%、CMC-Na添加量0.1%、单甘酯添加量0.3%、不添加明胶时,生产的冰淇淋组织状态均匀一致,口感柔滑细腻,具有理想的膨胀率和适当的抗融性。Potato starch was used as a partial substitute for gelatin and sodium carboxymethyl-cellulose （CMC-Na） to produce ice cream. Its effect on overrun, melting rate and sensory quality was investigated. Using one-factor-at-a-time and orthogonal array design methods, the optimal formulation of ice cream was determined as follows： 4% potato starch, 0.1% CMC-Na, 0.3% monoglyceride and no gelatin. The final product was homogeneous, tasted smooth and delicate and had desired overrun and melting resistance.

关 键 词：马铃薯淀粉 冰淇淋 膨胀率 融化率 感官评价 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]