低能量冰淇淋工艺优化研究  

The Research about Low-calorie Ice Cream

作　　者：张书弦[1] 彭洁[1] 林应新 徐永平 张晓[1] 楠极[1] 李远志[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]辰信食品有限公司,广东潮州515600

出　　处：《食品研究与开发》2013年第19期42-44,共3页Food Research and Development

基　　金：广东省教育部产学研结合项目(编号:2012B091000006)

摘　　要：以甜菊糖的添加量、凝固型棕榈油的添加量、分子蒸馏单甘酯的添加量及明胶与CMC的配比为因素设计四因素三水平正交实验进行低能量冰淇淋的工艺配方优化研究,并对冰淇淋的黏度、热稳定性、膨胀率和融化率评定等几个因素进行考察。利用极差法对正交实验结果进行数据分析,得出最佳组合,所制作出来的冰淇淋产品能量比普通产品低50%左右。With the adding amount of stevia sugar,solidifying palm oil,molecular distilled monoglycerides and the proportion of gelatin and CMC as factors,an orthogonal experiment with four factors and three levels was designed to research the process recipe of low-calorie ice cream.The viscosity,thermal stability,inflation rate,melting rate and sensory evaluation of ice cream were tested.In order to obtain the optimal combination,poor data analysis method was used for analysis the result of the orthogonal experiment.The results showed the products are generally about 50 % less energy than normal.

关 键 词：低能量冰淇淋 工艺优化 正交试验 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]