摘要
通过探究4种多糖稳定剂[羟甲基纤维素钠(carboxymethylcellulose sodium,CMC)、海藻酸钠、槐豆胶、黄原胶]对大豆冰淇淋混合体系的黏度、持水率、稳定性和大豆冰淇淋成品的膨胀率、融化率及感官品质的影响,同时采用光学显微镜及场发射扫描电子显微镜对其微观结构进行观察,然后对4种多糖稳定剂在大豆冰淇淋中的添加量进行正交试验优化,以期选择适合于添加在大豆冰淇淋中的多糖稳定剂。结果表明:在添加量为0.5%时,CMC对大豆冰淇淋的膨胀率和融化率影响最大;海藻酸钠对大豆冰淇淋的感官品质影响最大;槐豆胶对大豆冰淇淋混合体系的稳定性影响最大;黄原胶对大豆冰淇淋混合体系黏度、持水率影响最大。对其微观结构进行观察可以发现,与未添加多糖稳定剂的大豆冰淇淋混合体系相比,添加多糖稳定剂后体系中原有的分布不均匀的大气泡变为大小相似且分布均匀的小气泡,其组织结构更加致密有序。正交试验结果表明复合多糖稳定剂在CMC 0.075%、海藻酸钠0.100%、槐豆胶0.100%、黄原胶0.100%的组合下效果最佳,在该组合下大豆冰淇淋的感官评分为95.2,达到最优。
This study investigated the effects of four polysaccharide stabilizers[carboxymethylcellulose sodium(CMC),sodium alginate,locust bean gumand xanthan gum]on the viscosity,water holding capacity,stability of soybean ice cream mixed systems,and the expansion,melting rates,sensory qualities of soybean ice cream products.Simultaneously,an optical microscope and field emission scanning electron microscope were used to observe its microstructure.Then the orthogonal test optimization of the addition amount of the four polysaccharide stabilizers in the soybean ice cream was carried out,in order to selected the polysaccharide stabilizer suitable for the addition of the soybean ice cream.When the addition amountwas 0.5%,CMC had the greatest impact on the expansion rate and melting rate of soybean ice cream;sodium alginate had the greatest impact on the sensory quality of soybean ice cream;locust bean gum had the greatest impact on the stability of the soybean ice cream mixing system;and xanthan gum had the greatest impact on the viscosity and water retention of the soybean ice cream mixed system.Observations of its microstructure showed that the unevenly distributed large bubbles in the ice cream without polysaccharide stabilizer became more uniformly distributed,small bubbles of similar size after the addition of polysaccharide stabilizer.Its organizational structure was overall more compact and orderly.Orthogonal test results showed that the composite polysaccharide stabilizer was best when CMC was added 0.075%,sodium alginate was 0.100%,locust bean gum was added 0.100%,and xanthan gum was added 0.100%.Under this combination,the sensory score of soybean ice cream was 95.2,which was the best.
作者
张欣
解双瑜
孙波
ZHANG Xin;XIE Shuang-yu;SUN Bo(Heilongjiang Research Institute of Light Industry Science,Harbin 150010,Heilongjiang,China;Northeast Agricultural University,Harbin 150030,Heilongjiang,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第5期142-149,共8页
Food Research and Development
关键词
多糖稳定剂
大豆蛋白
大豆冰淇淋
混合体系
微观结构
polysaccharide complex stabilizer
soy protein
soy ice cream
mixed system
microstructure
