正交试验优化高纤维香菇冰淇淋生产工艺

doi:10.15922/j.cnki.jdst.2013.02.003

乳业科学与技术 ›› 2013, Vol. 36 ›› Issue (2): 9-13.DOI: 10.15922/j.cnki.jdst.2013.02.003

正交试验优化高纤维香菇冰淇淋生产工艺

徐旭, 姚佳, 李文敬, 宋爽, 王大为

吉林农业大学食品科学与工程学院,吉林长春,130118

出版日期:2013-04-30 发布日期:2022-02-22
基金资助:
十二五国家科技支撑计划项目(2013BAD16B08)

Process Optimization of the Development of High-Dietary Fiber Shiitake Ice Cream by Othgogonal Array Design

XU Xu, YAO Jia, LI Wen-jing, SONG Shuang, WANG Da-wei

(College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)

Published:2013-04-30 Online:2022-02-22

摘要/Abstract

摘要： 以香菇柄粉为膳食纤维原料研制高纤维冰淇淋.以冰淇淋的膨胀率、融化率和感官评分为考察指标,通过单因素试验及正交试验确定高纤维香菇冰淇淋的最佳配方.当香菇柄粉用量2.0％、香菇柄粉粒度140目、明胶0.3％、单甘脂0.1％、羧甲基纤维素钠(CMC-Na)0.1％时,冰淇淋组织状态均匀细腻,口感柔滑,膨胀率理想,抗融性适当,具有浓郁香菇香气.

关键词: 香菇柄粉；冰淇淋；膨胀率；融化率

Abstract: A high-dietraty fiber ice cream was developed with shiitake stipes. Using one-factor-at-a-time and orthogonal array design experiments, the optimum ice cream composition for improved overrun, melting rate and sensory score was determined as shiitake stipe powder 2% with a particle size of 140 mesh, gelatin 0.3%, CMC-Na 0.1%, and monostearate 0.1%. The resulting ice cream had uniform and exqusite texture, soft and smooth taste, desired overrun, proper melting resistance, and strong shiitake flavor.

Key words: shiitake stipe powder；ice cream；overrun；melting rate

中图分类号:

TS277

徐旭, 姚佳, 李文敬, 宋爽, 王大为. 正交试验优化高纤维香菇冰淇淋生产工艺[J]. 乳业科学与技术, 2013, 36(2): 9-13.

XU Xu, YAO Jia, LI Wen-jing, SONG Shuang, WANG Da-wei. Process Optimization of the Development of High-Dietary Fiber Shiitake Ice Cream by Othgogonal Array Design[J]. Journal of Dairy Science and Technology, 2013, 36(2): 9-13.

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正交试验优化高纤维香菇冰淇淋生产工艺

Process Optimization of the Development of High-Dietary Fiber Shiitake Ice Cream by Othgogonal Array Design

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