乳化剂对冰淇淋抗融性影响的研究进展  

Research Progress in Effect of Emulsifier on Melting Resistance of Ice Cream

作　　者：薛磊 刘爱国[1,2] 刘立增[1,2] 周悦[1,2] 刘园 曲睿晶 强锋 邹旸 XUE Lei;LIU Aiguo;LIU Lizeng;ZHOU Yue;LIU Yuan;QU Ruijing;QIANG Feng;ZOU Yang(School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Tianjin Key Laboratory of Food Biotechnology,Tianjin 300134,China;Jiangsu Institute for Food and Drug Control,Nanjing 210008,Jiangsu,China;Tianjin Tianshi College,Tianjin 301700,China;Tianjin Haihe Dairy Co.,Ltd.,Tianjin 300400,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]天津市食品生物技术重点实验室,天津300134 [3]江苏省食品药品监督检验研究院,江苏南京210008 [4]天津天狮学院,天津301700 [5]天津海河乳品有限公司,天津300400

出　　处：《食品研究与开发》2024年第3期213-218,共6页Food Research and Development

摘　　要：冰淇淋因其独特的口感日益受到消费者的喜爱,而抗融性作为一项重要的指标可以直接反映冰淇淋品质的好坏。在冰淇淋的运输、储存和销售过程中,由于环境温度的波动,使得抗融性差的冰淇淋容易产生变形的现象,进而影响冰淇淋品质,甚至会对消费者体验、产品销售乃至品牌声誉产生影响。因此,提高冰淇淋的抗融性是保证冰淇淋品质的关键,而乳化剂作为冰淇淋中常用的食品添加剂对冰淇淋的抗融性具有十分重要的作用。该文主要综述冰淇淋中最常用的两种乳化剂,包括非离子型乳化剂及天然型乳化剂,对冰淇淋抗融性的影响及其特点,以期为提高冰淇淋的抗融性提供理论依据,为改善冰淇淋品质提供参考。Ice cream is increasingly popular among consumers because of its unique taste,and the melting re⁃sistance serves as a key indicator for the quality of ice cream.In the process of transportation,storage,and sale,the ice cream with poor melting resistance is prone to deformation due to fluctuations in the ambient tem⁃perature,which will affect the quality of ice cream and even the consumer experience,product sales,and brand reputation.Therefore,improving the melting resistance is the key to ensure the quality of ice cream.As a common food additive,emulsifier plays an important role in the melting resistance of ice cream.The effects and characteristics of the two commonly used emulsifiers,including non⁃ionic emulsifiers and natural emulsifi⁃ers,in ice cream on the melting resistance of ice cream were introduced,which provided a theoretical basis for improving the melting resistance and quality of ice cream.

关 键 词：冰淇淋 抗融性 温度波动 非离子型乳化剂 天然型乳化剂 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]