超高压处理对冰淇淋浆料及其成品品质的影响  

Effect of Ultra-high Pressure Treatment on the Quality of Ice Cream Slurry and Its Finished Products

作　　者：刘容旭 王语聪 谢智鑫 张长戈 赵子伟 刘丹怡 韩建春 LIU Rong-xu;WANG Yu-cong;XIE Zhi-xin;ZHANG Chang-ge;ZHAO Zi-wei;LIU Dan-yi;HAN Jian-chun(Heilongjiang Green Food Science Research Institute,Harbin 150028,Heilongjiang,China;College of Food Science,Northeast Agricultural University,Harbin 150030,Heilongjiang,China)

机构地区：[1]黑龙江省绿色食品科学研究院,黑龙江哈尔滨150028 [2]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品研究与开发》2023年第3期145-151,161,共8页Food Research and Development

基　　金：传统豆制品加工关键技术研究与示范。

摘　　要：该研究主要探究超高压(ultra-high pressure,UHP)处理对分别以卡拉胶、黄原胶和塔拉胶为稳定剂制得的冰淇淋浆料及其成品品质的影响。以稳定剂添加量0.15%,分别经50、100、150、200 MPa处理60 min为处理组,以老化处理(2℃下静置24 h)为对照组,测定冰淇淋浆料的乳化性、乳化稳定性、混料粘度、粒径,分析荧光强度分布趋势,测定冰淇淋成品的硬度、膨胀率和融化率。结果表明,浆料经超高压处理后,其乳化性呈先升高后降低的趋势,当压力为150 MPa时乳化稳定性最高;内源荧光光谱扫描结果显示浆料中酪蛋白分子发生去折叠现象;该条件下以卡拉胶为稳定剂制得的冰淇淋成品的硬度、膨胀率和融化率最好。由此可知,由卡拉胶为稳定剂制得冰淇淋浆料在150 MPa处理后能在一定程度上改善冰淇淋的成品品质。The effect of ultra-high pressure treatment on the quality of ice cream slurry and finished products prepared with carrageenan,xanthan gum,or tara gum as the stabilizer was studied. The aged ice cream slurry(let stand for 24 h at 2 ℃)was taken as the control group,and the stabilizer was added at an amount of 0.15%.The ice cream slurry prepared was subjected to ultra-high pressure treatment at 50,100,150 MPa and 200 MPa,respectively,for 60 min. The emulsifiability,emulsification stability,viscosity,and particle size of the ice cream slurry after high-pressure treatment were measured,and the distribution trend of fluorescence intensity was analyzed. Furthermore,the hardness,expansion rate,and melting rate of the finished ice cream were measured. After ultra-high pressure treatment,the emulsifiability and emulsification stability of the slurry first increased and then decreased. The emulsification stability was the highest when the pressure was 150 MPa.The scanning results of endogenous fluorescence spectroscopy showed that the casein molecules in the slurry were unfolded,and the ice cream product prepared with carrageenan as the stabilizer under this condition had the best hardness,swelling rate,and melting rate. It can be concluded that the ice cream slurry prepared with carrageenan as a stabilizer and then treated at 150 MPa can improve the quality of ice cream to a certain extent.

关 键 词：超高压 冰淇淋浆料 老化 乳化性 成品品质 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]