黄原胶FJAT-10151-DTJZ提高酸奶冰淇淋的抗融性  

Improvements on Melt-Resistance and Sensory Quality of Yogurt Ice Cream by Using Xanthan Gum,FJAT-10151-DTJZ

作　　者：郑梅霞[1] 朱育菁[1] 刘波[1] 陈峥[1] 黄素芳[1] ZHENG Mei-Xia;ZHU Yu-Jing;LIU Bo;CHEN Zheng;HUANG Su-fang(Agricultural Bio-Resources Research Institute,Fujian Academy of Agricultural Sciences, Fuzhou,Fujian 350003,China)

机构地区：[1]福建省农业科学院农业生物资源研究所,福建福州350003

出　　处：《福建农业学报》2018年第10期1113-1118,共6页Fujian Journal of Agricultural Sciences

基　　金：国家自然科学基金项目(31370059)

摘　　要：将添加自提取的黄原胶FJAT-10151-DTJZ的酸奶冰淇淋为处理组,添加市售的黄原胶的酸奶冰淇淋作为对照组,进行酸奶冰淇淋浆料的黏度及冰淇淋膨胀率、抗融性、硬度、动态黏弹性、微观结构及感官方面的对比研究,探索FJAT-10151-DTJZ和市售黄原胶乳化稳定剂对酸奶冰淇淋品质的影响。结果表明:添加FJAT-10151-DTJZ和市售黄原胶使酸奶冰淇淋浆料属于假塑性流体,具有剪切稀化性质。FJAT-10151-DTJZ能明显提高酸奶冰淇淋的抗融性和膨胀率,提高并抑制冰晶增大和改善冰淇淋品质,组织柔滑、口感细腻,说明FJAT-10151-DTJZ比市售黄原胶更优质。The overrun,melt-resistance,hardness,dynamic viscoelasticity,microstructure,and sensory quality of the yogurt ice cream products emulsified with a commercial or FJAT-10151-DTJZ xanthan gum were compared.FJAT-10151-DTJZ was extracted in our lab for the experiment.Both ice cream products were pseudoplastic exhibiting the characteristic shear-thinning property.However,the product using FJAT-10151-DTJZ increased the resistances to melting and overrun,retarded ice crystal formation,and improved the smoothness and softness in texture.

关 键 词：酸奶冰淇淋 黄原胶 抗融性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]