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投稿时间：2021-11-15
投稿时间：2021-11-15
中文摘要: 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。
Abstract: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.
文章编号：202304015 中图分类号： 文献标志码：
基金项目: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
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