芦荟冰淇淋的研制

以芦荟为保健原料制取芦荟汁原浆,再和其它原辅料一起制成具有保健功能的淡绿色的冰淇淋。采用正交试验方法,确定了复合稳定剂的配比和添加量并优选了芦荟冰淇淋生产的均质压力,芦荟用量等。     

无蔗糖型芦荟大豆低脂冰淇淋的研制

以芦荟、大豆为原料,用脱脂乳粉、麦芽糊精替代奶油,用安赛蜜、山梨醇替代蔗糖,根据感官、膨胀率、融化率等指标,通过正交实验获得了芦荟大豆冰淇淋的最佳配方和工艺条件,研制出风味独特、品质优良的无蔗糖型芦荟大豆低脂冰淇淋.     

芦荟保健冰淇淋工艺研究

以芦荟为特色原料,合理设计配方,确定加工工艺条件,经调配制成风味独特、具有特定保健功能的芦荟冰淇淋。     

脂肪蔗糖替代品在芦荟大豆冰淇淋中的应用研究

选用几种脂肪和蔗糖替代品来替代芦荟大豆冰淇淋对照配方中的奶油和蔗糖，通过单因素实验和正交实验探讨替代品的替代效果及合理用量。结果表明，质量分数为5．5％麦芽糊精、质量分数为9％脱脂奶粉、质量分数4，5％34梨醇以及0．12％安塞蜜组成的脂肪蔗糖复合替代品，应用于芦荟大豆冰淇淋中具有很好的效果，产品的膨胀率可达99．6％，融化率9．6％，产品风味纯正清爽、口感细腻滑润、质地均匀。     

芦荟低糖冰淇淋生产工艺的研究

本研究利用天然植物芦荟榨汁,将其特有的“清香苦味”添加入冰淇淋中,配以异麦芽低聚糖为甜味剂研制低糖冰淇淋。通过正交试验分析,在冰淇淋中确定最佳的芦荟汁和异麦芽低聚糖添加量,并确定最佳工艺参数。结果表明,芦荟低糖冰淇淋料液的最佳配比是：鲜乳100g、混合糖（异麦芽低聚糖：绵白糖=2：1）添加量为20g、芦荟原汁用量为40g、人造奶油添加量为12g、复合稳定剂（海藻酸钠0．20％、CMC-Na0．10％、果胶0．1％、明胶0．25％）添加量为0．3g。本产品口味独特、口感滑润,膨胀率、抗融性等均理想。     

芦荟保健冰淇淋的研制

利用芦荟为原料,添加低热的赤藓糖醇作为甜味剂进行保健冰淇淋的研制。结果表明,当芦荟原汁、奶粉、人造奶油、鸡蛋、白砂糖、赤藓糖醇、乳化稳定剂、香兰素添加量分别为:10%、9%、4.0%、5%、5%、5%、0.8%、0.1%时,冰淇淋的膨胀率和感官指标达到最佳。     

食品工业2002年总目次

●冰淇淋复合乳化稳定剂对Sorbet抗融性的影响芦荟冰淇淋的研制浅谈冷冻饮品微生物含量不合格的控制八宝酒味雪糕的制造油梨冰淇淋的制作方法酥脆冰的稳定剂乳化剂对低脂冰淇淋品质的影响葡萄酒冰淇淋的研制●乳品工业高粘稠性搅拌型刺梨酸奶的研制利用牛乳生产活性肽CCt,浅论学生饮用奶的安全性马铃薯酸奶的研制酸奶制品在贮存过程中的变化牛乳中酪蛋白的结构特性及其应用木菠萝酸奶加:12215艺天然香蕉果奶大豆低聚糖在酸奶中的应用花粉发酵酸奶的研制膜滤技术在乳品加工中的应用 ●软饮料西瓜彩珠饮料的研制复合胡萝卜汁加工技术酶法全…     

夏·微凉

正【浮生】静冈蜜瓜做成冰淇淋,打入泡芙中,开心果酱做成荷叶片的形状,并以芦荟点缀,仿佛夏季小池塘的幽静清凉景象,咬一口泡芙,有梦境般的甜蜜。【汀兰】用西柚和柠檬酒为主要原料制成的冰淇淋,入口是西柚特有的微苦,然后酸甜,混合着绵绵的冰凉感,多种味感在舌尖化开,回味不已。     

《冷饮与速冻食品工业》第12卷（2006年）总目次

●专家论坛●结晶原理和冰淇淋中的结晶现……………………………………………………………………象蔡云升1(1)美国冰淇淋质构的发展动向与中国的对………………………………………………策杨湘庆,沈悦玉2(1)冰淇淋生产中的凝…………………………………………………………………………………冻蔡云升2(4)蛋白质的表面活性及其应用机……………………………………………理杨湘庆,沈悦玉,徐仲莉,等3(1)冰淇淋起源的探……………………………………………………………………………………讨万国余3(6)●研究与创新●芦荟酸乳饮料的生产工…………     

低浓度芦荟啤酒的开发研制

芦荟系百合科属多年生常绿多肉质草本植物，品种很多，全世界有400多种，具有药用和食用价值的只有好望角芦荟、树芦荟、库拉索芦荟、斑纹芦荟、皂质芦荟等少数几个品种，其余皆为观赏芦荟。芦荟的组成成分十分复杂，已研究清楚的化学成分有一百多种，其含量最大的有效成分是芦荟宁、芦荟大黄素、芦荟多糖、芦荟皂甙等。芦荟的活性药理作用有杀菌消炎和抗氧化、增强免疫等作用。     

Ohmic Heating Behaviour and Rheological Properties of Ice Cream Mixes

Ohmic heating is an alternative heating method for Maras-type ice cream mix, which is a traditional ice cream in Turkey. Fast and uniform heating is necessary for the pre-heating of ice cream mixes. Maras-type ice cream, produced in continuous system, was investigated in this study. The results obtained were compared with those of standard ice cream. The ice cream mix used for this study was supplied before the pasteurization step. A voltage gradient of 10–60 V/cm was used to heat the ice cream mixes ohmically from 4°C to 80°C. Temperature dependent electrical conductivity relations were obtained for different ohmic heating rates. Electrical conductivity of the standard type ice cream mix was lower than that of the Maras type ice cream mix. Fat content and temperature had an effect on the electrical conductivity values. The rheological properties of the ice cream mixes were also measured at 4, 25, 40, 60, 70, and 80°C by a Brookfield viscometer. Experimental data were evaluated according to power the law model—rheological constants (K, n) of Maras type ice cream mix were found to be greater than the standard type ice cream mix and increased with temperature.     

糯米淀粉质低脂冰淇淋的品质研究

实验选取籼糯和粳糯两个品种的糯米淀粉,研究了以糯米淀粉为基质的脂肪替代品对低脂冰淇淋品质的影响。结果表明:糯米淀粉加入低脂冰淇淋提高了浆料黏度,降低了冰淇淋成品的硬度,改善了冰淇淋的抗融化性。用模糊数学的方法评价了低脂冰淇淋的感官指标,发现脂肪替代率为25%的籼糯淀粉低脂冰淇淋的感官指标与中脂冰淇淋最接近。表明低脂冰淇淋中糯米淀粉的最适添加量为25%。     

The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream

The aim of this study was to investigate the feasibility of replacing the ice cream fat with inulin to produce a low-fat ice cream with prebiotic properties. For this purpose, inulin (2, 3 and 4%, w/w) was added to the low-fat ice cream and the physicochemical and sensory properties of the resultant ice creams were compared with those of control ice cream (containing 10% fat) and the inulin-free low-fat ice cream. The composition, pH and acidity of the ice cream mixes were measured and the melting rate, colour and texture of the frozen ice cream samples were examined. The results indicated that the low-fat ice creams had a significantly lower melting rate in comparison with the control. Inulin addition caused the adhesiveness and hardness of the low-fat ice creams to decrease significantly compared with inulin-free low-fat ice cream.     

Effects of homogenisation conditions on the physical properties of high-fat ice cream

The effect of homogenisation pressure on the physical properties of high-fat ice cream was investigated. Nonhomogenised ice cream was hard, with low resistance to meltdown, and ice crystals grew rapidly therein. Fat globule networks were not formed in the nonhomogenised ice cream. The ice cream homogenised at 5 MPa or more was harder and showed a higher resistance to meltdown. Ice crystals in the ice cream homogenised at 5 MPa or more grew slowly. The physical properties of each ice cream varied with homogenisations from 5 to 25 MPa and could be controlled by homogenisation pressure.     

低热量冰淇淋与普通冰淇淋性能比较研究

研究比较了低热量冰淇淋与普通冰淇淋的性能差异，分别比较了两者的膨胀率、质构特性和抗融性．结果表明，低热量冰淇淋的膨胀率和质构特性低于普通冰淇淋，其抗融性能比普通冰淇淋稍差。     

冰淇淋成分抑制冰晶重结晶机制及研究技术

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的形成对使冰淇淋的感官特性和质地产生负面影响 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过程机理,首先总结了冰晶的三个过程,介绍了用于冰淇淋低温保护的成分,包括膳食纤维 、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生长重结晶较为有效的方法,成本低廉。本文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,该技术和其它技术的结合为优化冰淇淋品质提供理论依据,以期为冰淇淋研发人员和生产厂家制作良好冻稳定性冰淇淋的提供理论依据和技术参考。     

水分活度与冰淇淋的品质控制

水分活度影响冰淇淋的抗融化度、抗变形度、质地的松软度或坚实度、冰晶的数量和颗粒度，以及结构、冰晶的分布位置和定向。控制水分活度可控制冰淇淋的品质。     

辛烯基琥珀酸马铃薯淀粉酯在冰淇淋中的应用研究

将辛烯基琥珀酸马铃薯淀粉酯作为脂肪替代品代替配方中的奶油,进行了冰淇淋的制备试验。结果表明,冰淇淋配方为奶粉14%、白砂糖13%、蛋黄2%和复合稳定剂0.2%时,添加3.0%(w/w)该淀粉酯的无奶油冰淇淋制品其融化率下降、膨胀率提高,口感更加清凉、细滑;其它不同替代程度的低脂冰淇淋制品品质也较优良,整体品质明显优于添加3.0%(w/w)马铃薯原淀粉作为脂肪替代品制得的冰淇淋制品。结论为高黏度辛烯基琥珀酸马铃薯淀粉酯可以作为脂肪替代品部分或全部代替冰淇淋配方中的奶油,但相应冰淇淋的硬度略有增加。     

Characterisation of ice cream containing flaxseed oil

Five batches of a 12% (w/w) fat ice cream formulation were prepared using different amounts of flaxseed oil (0%, 3%, 6%, 9% and 12% w/w) to replace milkfat. Meltdown rates, texture of ice cream, particle size of fat globules and microstructure of the ice cream were determined. Increasing the proportion of flaxseed oil in ice cream resulted in an increase in the meltdown rate and a decrease in the ice cream hardness. These were attributed to the low melting temperature of flaxseed oil and the varying extent of fat flocculation. In ice cream containing a high proportion of milkfat, the fat globules formed large particles largely due to flocculation rather than partial‐coalescence. The extent of fat flocculation decreased as the proportion of flaxseed oil was increased. Evidence of fat coalescence was observed in ice cream containing 12% flaxseed oil. The fat flocculates stabilised the air cells and strengthened the foam structure of the ice cream.     

2004年冰淇淋产品的发展动向

分析了哈根达斯顶级冰淇淋的发展历史，简要介绍了美国冰淇淋超市的产品，研究了我国冰淇淋市场的现状。以哈根达斯成功的冰淇淋产品为例，指出了我国冰淇淋产品的发展方向，应大力弘扬我国悠久的饮食文化，注重产品的更新换代(如研发月饼冰淇淋、粽子冰淇淋等)，全面推行营养化、低价化、家庭化、功能化，大力研发推广具有保健功能的功能性产品，大力发展前店后厂式的冰淇淋屋，提升企业知名度，从而使企业在激烈的市场竞争中立于不败之地。