超高温杀菌冰淇淋奶浆的研制  

The Preparation of Ice Cream Milk Slurry by UHT

作　　者：任璐[1,2] 于鹏[1,2] 刘振民[1,2] 姜雪[1,2] 蔡涛[1,2] 王辉[1,2] 肖杨[1,2] 

机构地区：[1]光明乳业股份有限公司光明乳业研究院,上海200436 [2]乳业生物技术国家重点实验室,上海200436

出　　处：《食品研究与开发》2016年第6期81-85,共5页Food Research and Development

基　　金："十二五"科技支撑计划课题(2012BAD28B07);科技部农业科技成果转化资金项目(2013GB2C000153)

摘　　要：研究以鲜牛奶、稀奶油和甜味剂为主要原料,采用低温浓缩和超高温杀菌制成冰淇淋奶浆的加工工艺。通过感官评定、正交试验和乳化稳定剂选择试验确定最佳配方,乳脂肪5.5%,乳蛋白4.0%,蔗糖12.8%,果糖3.2%、复配乳化稳定剂0.6%(单,双甘油脂肪酸酯30%、微晶纤维素35%、山梨醇酐单硬脂肪酸酯15%、刺槐豆胶12%、卡拉胶8%)。按照该配方和工艺所生产的冰淇淋奶浆黏度适中,无明显分层现象;且冰淇淋制品奶香味纯正,甜度适中,口感细腻,膨胀率高,硬度中等,抗融性好,无明显冰晶感。The paper discusses raw milk,cream and sweetener as the main raw material into ice cream milk slurry using low temperature concentration process and ultra high temperature sterilization. According to the sense organ evaluation,the orthogonal design and stability test,the best formula was obtained by using 5.5 %milk fat,4.0 %milk protein,12.8 % sucrose,3.2 % fructose,0.6 % compound emulsion stabilizer（30 % single,double glycerin fatty acid ester,35 % microcrystalline cellulose,15 % sorbitan mono fatty acid ester,12 % locust bean gum,8 % carrageenan）. According to the formulation and process,Ice cream slurry had moderate viscosity,no obvious stratification,And ice cream had pure milk fragrance,smooth taste,good sweetness,high expansion ratio,medium hardness,good melting resistance,no obvious sense of ice.

关 键 词：冰淇淋 奶浆 超高温 稳定剂 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]