雪莲果保健冰淇淋的生产工艺研究  

Research on Production Technology of Yacon Healthy Ice Cream

作　　者：田文静 柳青[2] 孙玉清[2] 汪慧华[2] TIAN Wen-jing;LIU Qing;SUN Yu-qing;WANG Hui-hua(Beijing Vocational College of Agriculture,Beijing 102442,China)

机构地区：[1]北京农业职业学院食品与生物工程系,北京102442 [2]北京农业职业学院,北京102442

出　　处：《北京农业职业学院学报》2020年第4期41-48,共8页Journal of Beijing Vocational College of Agriculture

基　　金：北京农业职业学院院级科研项目(XY-YF-18-19)。

摘　　要：通过单因素试验和正交试验,得到雪莲果保健冰淇淋的最优配方为:雪莲果浆20%、白砂糖10%、脱脂乳粉5%、稀奶油10%、鲜牛乳45%、蛋黄粉1%、复合稳定剂0.5%、水8.5%。感官评价结果显示,雪莲果冰淇淋组织细腻,具有雪莲果独特风味;营养成分分析结果显示,雪莲果冰淇淋糖(12.38%±0.06%)和脂肪(6.58%±0.22%)的含量较低,而总固形物(39.05%±0.05%)、粗蛋白(15.20%±0.18%)含量较高。此外,雪莲果浆的添加,使冰淇淋中粗纤维(0.06%±0.01%)和Vc(6.54%±0.08%)等功能性成分含量增加,提升了冰淇淋的风味特色和保健功效。雪莲果冰淇淋是一款低糖、低脂、高蛋白、高营养的保健冰淇淋,具有开发价值。The results of single factor test and orthogonal test show that the optimal formula of yacon healthy ice cream is as follows:yacon pulp 20%,sugar 10%,skim milk 5%,whipping cream 10%,milk 45%,yolk powder 1%,compound stabilizer 0.5%,water 8.5%.The results of sensory evaluation show that the ice cream has fine texture and unique flavor.The results of nutrition composition analysis show that the contents of sugar(12.38±0.06%)and fat(6.58±0.22%)in yacon healthy ice cream are low,the contents of total solids(39.05±0.05%)and crude protein are high(15.20±0.18%).In addition,the adding of yacon greatly increases the contents of crude fiber(0.06±0.01%),Vc(6.54±0.08%)and other functional ingredients,which improves the flavor and health care effect of ice cream.In a word,yacon healthy ice cream has low sugar,low fat,high protein and high nutrition,which has certain feasibility and development value.This study provides ideas and technical support for the development of ice cream in the direction of nutrition,health care,functiona nd diversification.

关 键 词：冰淇淋 雪莲果 保健 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]