摘要
为同时满足消费者的冰淇淋消费和健康需求,该文研发一款膳食纤维含量高、热量低的健康型冰淇淋。将菠萝渣超微粉碎制备超微膳食纤维粉,对其品质进行检测;并利用单因素试验及响应面试验优化超微膳食纤维冰淇淋的配方。结果表明:菠萝超微膳食纤维持水力(5.81±0.30)g/g、持油力(3.70±0.12)g/g、膨胀力(4.01±0.06)mL/g,均显著高于普通菠萝膳食纤维。在基础配方中添加0.9%超微膳食纤维粉、45.0%菠萝果汁、11.6%赤藓糖醇,产品感官品质最佳。以优化后配方制得的冰淇淋,其感官评分为92.7±1.15、膨胀率(58.21±3.49)%、抗融率(45.04±2.68)%,呈均匀的乳黄色,有浓郁的菠萝风味,口感细腻。
In order to simultaneously meet the ice cream consumption and health needs of consumers,this study developed a type of healthy ice cream with a high dietary fiber content and a low calorie content.Superfine dietary fiber powder was prepared from pineapple residue by ultrafine grinding and its quality was tested.Meanwhile,single-factor experiments and response surface experiments were used to optimize the formula of the dietary fiber ice cream.The results indicated that the water holding capacity(5.81±0.30)g/g,oil holding capacity(3.70±0.12)g/g and expansion capacity(4.01±0.06)mL/g of the pineapple-derived superfine dietary fiber were significantly higher than those of normal pineapple-derived dietary fiber.Furthermore,the organoleptic quality of the products was best under the condition of adding 0.9%dietary fiber powder,45.0%pineapple juice,and 11.6%erythritol in the basic formula.The ice cream prepared with the optimized formula had an organoleptic score of 92.7±1.15,an expansion rate of(58.21±3.49)%,and a melting resistance of(45.04±2.68)%.It showed an evenly milky yellow color and had an intense pineapple flavor and a delicate taste.
作者
孙莹
姜淑蕾
高志洁
李佳琪
王玉
王雯涟
毕文慧
SUN Ying;JIANG Shu-lei;GAO Zhi-jie;LI Jia-qi;WANG Yu;WANG Wen-lian;BI Wen-hui(College of Food Science and Engineering,Shandong Agriculture and Engineering University,Jinan 250100,Shandong,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第4期100-106,共7页
Food Research and Development
基金
山东省大学生创新创业训练计划(202114439007)
2018年度山东农业工程学院食品质量与安全名专业建设项目。
关键词
菠萝渣
膳食纤维
冰淇淋
超微粉碎
赤藓糖醇
pineapple residue
dietary fiber
ice cream
ultrafine grinding
erythritol
