冰淇淋成分抑制冰晶重结晶机制及研究技术  

Ice cream ingredients inhibit ice crystal recrystallization mechanism and research techniques

作　　者：郑钰斐 刘立增[1] 刘爱国[1] 乔向宇 曹宏芳 李楠 ZHENG Yu-Fei;LIU Li-Zeng;LIU Ai-Guo;QIAO Xiang-Yu;CAO Hong-Fang;LI Nan(College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Inner Mongolia Yili Industrial Group Co.,Ltd.,Hohhot 010080,China;Inner Mongolia Dairy Technology Research Institute Co.,Ltd.,Hohhot 010080,China;National Dairy Technology Innovation Center,Hohhot 010080,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134 [2]内蒙古伊利实业集团股份有限公司,呼和浩特010080 [3]内蒙古乳业技术研究院有限责任公司,呼和浩特010080 [4]国家乳业技术创新中心,呼和浩特010080

出　　处：《食品安全质量检测学报》2023年第7期203-209,共7页Journal of Food Safety and Quality

摘　　要：冰淇淋的品质受到冷冻过程中产生冰晶的大小和数量的影响,冰晶重结晶形成的大冰晶使冰淇淋质地粗糙,冰晶感强,失去了冰淇淋应有的光滑细腻感。为了提高冰淇淋的品质和储存稳定性,本文深入阐述了冰晶重结晶的机制,首先总结了冰晶的3个过程,介绍了用于冰淇淋低温保护的成分,包括酶类物质、冰结构蛋白、膳食纤维等多糖类稳定剂等,提出多糖类稳定剂是目前抑制冰晶重结晶较为有效的方法,且成本低廉。同时总结了国内外研究冰淇淋重结晶的常用技术,分析了抑制冰晶重结晶的措施及机制,包括低温光学显微技术、聚焦光束反射技术和低场核磁共振技术,其中,低温光学显微技术是最有效的技术手段,该技术和其他技术的结合为优化冰淇淋品质提供了理论依据,以期为冰淇淋研发人员和生产厂家制作良好冻融稳定性冰淇淋提供科学依据和技术参考。Ice cream quality is affected by the size and number of ice crystals produced during the freezing,and the formation of large ice crystals by ice crystal recrystallization has a negative impact on the sensory characteristics and texture of ice cream.The texture is rough,with a strong sense of ice crystals,and the smooth and delicate feeling of ice cream is lost.In order to improve the quality and storage stability of ice cream,this review described the process mechanism of ice crystal recrystallization in depth,firstly summarized the 3 processes of ice crystal,introduced the ingredients used for ice cream low-temperature protection,including dietary fiber,enzymes,ice structure protein,dietary fiber,and other polysaccharide stabilizers,etc.,and proposed that polysaccharide stabilizers were a more effective method to inhibit ice crystal growth and recrystallization at low cost.This paper also summarized the common techniques used to study ice cream recrystallization at home and abroad,and analyzed the measures and mechanisms to inhibit ice crystal recrystallization,including low-temperature optical microscopy,focused beam reflection technique,and low-field nuclear magnetic resonance technique,among which,low-temperature optical microscopy was the most effective technical means,and the combination of this technique and other techniques provide the theoretical basis for optimizing ice cream quality.This review will provide ice cream developers and manufacturers with scientific basis and technical reference for making good freeze-thaw stability of ice cream.

关 键 词：冰晶重结晶 酶类 膳食纤维 冰结构蛋白 冰淇淋 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]