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投稿时间：2024-07-16
投稿时间：2024-07-16
中文摘要: 为探究酶制剂技术在冰淇淋中的应用，研究乳糖酶和谷氨酰胺转氨酶（transglutaminase，TG酶）对冰淇淋中乳糖含量和膨胀率、黏度、融化率、口感等指标的影响。结果表明，冰淇淋中添加0.20%乳糖酶55 ℃保温90 min，可将乳糖含量由4.60 g/100 mL降到0.44 g/100 mL。无乳糖冰淇淋产品消除在温度波动下出现的乳糖结晶现象，满足乳糖不耐受人群的需求。与未添加TG酶的冰淇淋相比，在加入蛋黄液前添加TG酶，冰淇淋黏度提高0.72 Pa·s，融化率降低26.00%；在加入蛋黄液后添加TG酶，冰淇淋黏度提高1.08 Pa·s，融化率降低32.09%。TG酶应用在冰淇淋中，可以提高冰淇淋的抗融性和稳定性，保证冰淇淋在储运、售卖过程中的品质稳定。将酶制剂技术用于冰淇淋，可以得到更高品质、更健康的冰淇淋产品。
Abstract:To explore the application of enzyme preparation technology in ice cream， the effects of lactase and transglutaminase （TG enzyme） on the lactose content， swelling rate， viscosity， melting rate， taste， and other indicators in ice cream were studied. The results showed that adding 0.20% lactase to ice cream and keeping the temperature at 55 ℃ for 90 minutes could reduce the lactose content from 4.60 g/100 mL to 0.44 g/100 mL.Lactose-free ice cream products could eliminate lactose crystallization under temperature fluctuations， catering to lactose-intolerant people. Compared with that of ice cream without TG enzyme， the viscosity of ice cream added with TG enzyme before egg yolk increased by 0.72 Pa·s， and the melting rate decreased by 26.00%.The viscosity of ice cream added with TG enzyme after egg yolk increased by 1.08 Pa·s， and the melting rate decreased by 32.09%. The application of TG enzyme in ice cream could improve its resistance to melting and stability， ensuring the stable quality of ice cream during storage， transportation， and sales. In summary， applying enzyme preparation technology to ice cream could produce higher quality and healthier ice cream.
文章编号：202517021 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| JIANG Qiuhuan | 1. Jinan Zhenglong Biotechnology Co., Ltd., Jinan 250109, Shandong, China； |
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