正交试验优化高纤维香菇冰淇淋生产工艺  

Process Optimization of the Development of High-Dietary Fiber Shiitake Ice Cream by Othgogonal Array Design

作　　者：徐旭[1] 姚佳[1] 李文敬[1] 宋爽[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》2013年第2期9-13,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金："十二五"国家科技支撑计划项目(2013BAD16B08)

摘　　要：以香菇柄粉为膳食纤维原料研制高纤维冰淇淋。以冰淇淋的膨胀率、融化率和感官评分为考察指标,通过单因素试验及正交试验确定高纤维香菇冰淇淋的最佳配方。当香菇柄粉用量2.0%、香菇柄粉粒度140目、明胶0.3%、单甘脂0.1%、羧甲基纤维素钠(CMC-Na)0.1%时,冰淇淋组织状态均匀细腻,口感柔滑,膨胀率理想,抗融性适当,具有浓郁香菇香气。A high-dietraty fiber ice cream was developed with shiitake stipes. Using one-factor-at-a-time and orthogonal array design experiments, the optimum ice cream composition for improved overrun, melting rate and sensory score was determined as shiitake stipe powder 2% with a particle size of 140 mesh, gelatin 0.3%, CMC-Na 0.1%, and monostearate 0.1%. The resulting ice cream had uniform and exqusite texture, soft and smooth taste, desired overrun, proper melting resistance, and strong shiitake flavor.

关 键 词：香菇柄粉 冰淇淋 膨胀率 融化率 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]