γ-聚谷氨酸在冰激凌中的应用研究  

Study on the Application of γ- Polyglutamic Acid in Ice Cream

作　　者：梁金钟[1] 毕明月[1] 王风青[1] 李煜[1] 王翼雪 梅剑秋 LIANG Jinzhong BI Mingyue WANG Fengqing LI Yu WANG Yixue MEI Jianqiu(Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin, Heilong~iang 150076, China)

机构地区：[1]哈尔滨商业大学食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《农产品加工》2016年第12期6-10,13,共6页Farm Products Processing

基　　金："十二五"国家科技支撑计划项目(2012BAD32B08)

摘　　要：在传统冰激凌配方制作的基础上,研究以γ-聚谷氨酸(γ-PGA)为稳定剂和增稠剂的冰激凌工艺,分别以膨胀率、黏度、融化率对冰激凌进行品质的评价为指标;利用单因素试验和Box-Behnken响应曲面试验对冰激凌的制作工艺进行优化,并在此基础上添加γ-PGA作为冰激凌的稳定剂和增稠剂,将γ-PGA与传统冰激凌添加剂进行对比试验研究。结果表明,按添加量为9%的奶粉、11%的淡奶油和11%的白砂糖作为原料,以0.03%的γ-PGA作为稳定剂和增稠剂,经过原料的混合、灭菌、高剪切细化、均质、老化、凝冻、硬化,冰激凌的品质最好,此时膨胀率为67.75%,融化率为35.28%,黏度为2 456.9 m·Ps。Based on the traditional ice cream formula, this study investigate the process of adding γ- Polyglutamic acid as stabilizer and thickener in the ice cream. The evaluation indexes of ice cream are evaluated by the inflation rate,viscosity and melting rate. The production process of ice cream is optimized by single factor test and Box- Behnken response surface analysis.On the basis of the optimized formula of the ice cream,adding γ- PGA as stabilizer and thickener for ice cream,comparedγ- PGA with traditional ice cream additives. The results show that：adding 9% of the milk powder,11% of the cream and11% of the sugar as raw materials, with 0.03% γ- PGA as stabilizer and thickener, after the mixture of raw materials,sterilization,high shear thinning, homogenization, freezing, aging and hardening, the expansion rate is 67.75%, melting rate is 35.28% and the viscosity is 2 456.9 m·Ps.

关 键 词：Γ-聚谷氨酸 稳定剂 增稠剂 膨胀率 黏度 融化率 冰激凌 

分 类 号：TS202.3[轻工技术与工程—食品科学]