酸乳粉在酸乳冰淇淋中的应用  

Application of yoghurt powder in yoghurt ice cream

作　　者：杨宇鸿[1] 司卫丽[1] 周雪松[1] 

机构地区：[1]广州合诚实业有限公司,广州510530

出　　处：《食品科技》2013年第12期51-53,共3页Food Science and Technology

基　　金：广东省功能性食品添加剂及配料工程技术研究开发中心项目(2009B080400050)

摘　　要：研究了酸乳粉的感官状态、润湿下沉性、冲调性,以及其替代酸乳应用于冰淇淋对其膨胀率、融化率、感官品质的影响。研究表明:该酸乳粉的组织状态疏松不黏袋、均匀一致,冲调性良好,可以快速溶解于水中;与普通酸乳冰淇淋相比,应用酸乳粉的酸乳冰淇淋膨胀率显著提高,融化率明显下降,保形性和冰晶感得到明显的改善。可见酸乳粉替代酸乳应用于冰淇淋可提升酸乳冰淇淋的品质。The us of stochastic resonance （SR） can effectively achieve the detection of weak signal in white noise and colored noise. However, SR in chaotic interference is seldom involved. In view of the requirements for the detection of weak signal in the actual project and the relationship between the signal, chaotic interference, and nonlinear system in the bistable system, a self-adaptive SR system based on genetic algorithm is designed in this paper. It regards the output signal-to-noise ratio （SNR） as a fitness function and the system parameters are jointly encoded to gain optimal bistable system parameters, then the input signal is processed in the SR system with the optimal system parameters. Experimental results show that the system can keep the best state of SR under the condition of low input SNR, which ensures the effective detection and process of weak signal in low input SNR.

关 键 词：酸乳冰淇淋 酸乳粉 膨胀率 融化率 感官评价 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]