稳定剂对冰淇淋抗融性影响的研究进展  

Research Progress of Effect of Stabilizer on Melting Resistance of Ice Cream

作　　者：周悦 刘立增[1] 刘爱国[1] 许颖 金华进 康景然 徐军 ZHOU Yue;LIU Lizeng;LIU Aiguo;XU Ying;JIN Huajin;KANG Jingran;XU Jun(College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Yili Yinuo Technology(Shanghai)Co.,Ltd.,Shanghai 200245,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]伊利伊诺科技(上海)有限责任公司,上海200245

出　　处：《食品工业科技》2023年第13期440-449,共10页Science and Technology of Food Industry

摘　　要：抗融性是检验冰淇淋品质的一项重要指标。在运输、储存、销售过程中,由于环境温度的波动,抗融性差的冰淇淋不可避免的会产生变形,进而影响消费者的体验、产品的销售甚至品牌的口碑。而稳定剂对冰淇淋的抗融性至关重要。本文综述了稳定剂对冰淇淋抗融性的影响机制,并详细介绍了不同阴离子型、非离子型稳定剂的特性及其对冰淇淋抗融性的作用机理,主要包括形成凝胶、抑制冰晶生长以及增强冰淇淋浆料黏度等方面。进一步为文创、结构复杂冰淇淋的研发及流通提供理论指导。The resistance to melting is an important indicator of the quality of ice cream.During transport,storage and distribution,poorly melting resistance ice cream will inevitably become deformed due to fluctuations in ambient temperature,which in turn will affect the consumer experience,product sales and even the brand's reputation.Stabilisers are crucial to the melting resistance of ice cream.This paper reviews the mechanisms of stabilisers on ice cream melting resistance,the properties of different anionic/non-ionic stabilisers and their mechanism of actionon ice cream resistance,mainly in terms of gel formation,inhibition of ice crystal growth and enhancement of ice cream serum phase viscosity.Furtherly,it provides theoretical guidance for the development of cultural and creative ice cream,ice cream with complex structure and ice cream circulation.

关 键 词：冰淇淋 抗融性 阴离子型稳定剂 非离子型稳定剂 结构 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]