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Journal of Dairy Science and Technology ›› 2015, Vol. 38 ›› Issue (3): 17-22.DOI: 10.15922/j.cnki.jdst.2015.03.005

• Processing Technology • Previous Articles     Next Articles

Process Optimization of Corn Silk in Ice Cream

YU Xin, MA Yanshi, YU Yunlong   

  1. (1.High School Attached to Northeast Normal University, Changchun 130021, China; 2.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; 3.Second Middle School of Changchun Nong’an Town of Jilin Province, Nong’an 130299, China)
  • Online:2015-06-30 Published:2022-02-10

玉米花丝冰淇淋的工艺优化

于欣, 马岩石, 于云龙   

  1. 东北师范大学附属中学(高中部),吉林长春,130021；吉林农业大学食品科学与工程学院,吉林长春,130118；吉林省长春市农安镇二中,吉林农安,130299
  • 基金资助:
    国家高技术研究发展(863计划)项目(2011AA100805); 吉林省重大科技攻关项目(2012ZDGG007)

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Abstract: This paper reports the application of corn silk powder in ice cream. Using combination of single factor and orthogonal array designs, it was determined that the optimal formulation of ice cream with added corn silk consisted of 2.0% corn silk, 0.2% glycerol monostearate and 0.2% CMC-Na. Corn silk powder of 100 mesh in particle size provided the product with ideal overrun and melt resistance, homogenous texture, soft and smooth taste, and nice flavor.

Key words: corn silk-supplemented ice cream; overrun; melt resistance; sensory score

摘要： 将玉米花丝适当处理后用于玉米花丝冰淇淋的生产.以产品的感官评分、膨胀率、抗融性为考察指标,通过单因素试验及正交试验确定玉米花丝冰淇淋的最佳配方.结果表明:当玉米花丝粉、单甘酯、CMC-Na的添加量分别为2.0％、0.2％、0.2％,玉米花丝粉粒度为100目时,生产的冰淇淋具有理想的膨胀率及适当的抗融性,产品组织状态均匀、口感柔滑细腻、风味优良.

关键词: 玉米花丝冰淇淋；膨胀率；抗融性；感官评分

CLC Number: 

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