基于棕榈油中间分提物的软冰淇淋预拌粉的制备及表征  

Preparation and characterization of soft ice cream premix based palm mid fraction

作　　者：李琳[1,2,3] 苏国莹 李冰 段静静[1] 张霞 LI Lin;SU Guo-ying;LI Bing;DUAN Jing-jing;ZHANG Xia(College of Food Sciences and Engineering,South China University of Technology,Guangzhou 510640;Dongguan University of Technology,Dongguan 523000;Guangdong Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou 510640)

机构地区：[1]华南理工大学食品科学与工程学院,广州510640 [2]东莞理工学院化学工程与能源技术学院,东莞523000 [3]广东省天然产物绿色加工与产品安全重点实验室,广州510640

出　　处：《食品科技》2018年第8期69-76,共8页Food Science and Technology

基　　金：国家自然科学基金项目(U1501214;31401660);广州市珠江科技新星专项(201806010144)

摘　　要：通过冷冻喷雾干燥法(Spray freeze drying,SFD)和热风喷雾干燥法(Spray drying,SD)制备基于棕榈油中间分提物(Palm mid fraction,PMF)软冰淇淋预拌粉,获得最优制备工艺,并将最优工艺制备的冰淇淋预拌粉与市售商品进行比较。实验结果表明,蠕动泵转速对SFD方式有显著影响,转速为60 r/min时,得到的基于PMF冰淇淋预拌粉的表面含油率、乳化稳定性、溶解度达到最优;进风口的温度会影响SD方式制备的冰淇淋预拌粉感官品质,温度为190℃时,得到的预拌粉含水量和色泽最优。2种喷雾干燥方式生产的产品进行对比发现,SFD法制备的产品粉末溶解性比SD法好,而SD法制备的产品粉末表面含油率、密度性质方面比SFD法好。与市售的商品相比,SFD法制备的产品在膨胀率和抗融性具有一定的优势。PMF-based soft ice cream premix powder was prepared by spray freeze drying and hot air spray drying, and the ice cream premix prepared by the optimum process was compared with commercially available products. The results showed that the rotation speed of the peristaltic pump had a significant effect on the freezing spray drying method. When the rotation speed was 60 r/min, the obtained PMF-based ice cream premix powder had the best properties of surface-free fat, emulsion stability and solubility. The temperature of the air inlet affected the sensory quality of the PMF-based ice cream premixed powder prepared by spray drying. At the temperature of 190 ℃, the obtained powder had the best properties of moisture, color and lustre. Comparison of the two products produced by two spray drying method showed that SFD was superior to SD in terms of powder solubility, whereas SD was superior to SFD in terms of oil content on the powder surface and density properties. Compared with commercially available products, the products prepared in this study had certain advantages in terms of expansion rate and resistance to melting.

关 键 词：棕榈油中间分提物 软冰淇淋预拌粉 喷雾干燥 感官品质 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]