黄原胶FJAT-10151-DTJZ提高酸奶冰淇淋的抗融性

Improvements on Melt-Resistance and Sensory Quality of Yogurt Ice Cream by Using Xanthan Gum, FJAT-10151-DTJZ

摘要: 将添加自提取的黄原胶FJAT-10151-DTJZ的酸奶冰淇淋为处理组，添加市售的黄原胶的酸奶冰淇淋作为对照组，进行酸奶冰淇淋浆料的黏度及冰淇淋膨胀率、抗融性、硬度、动态黏弹性、微观结构及感官方面的对比研究，探索FJAT-10151-DTJZ和市售黄原胶乳化稳定剂对酸奶冰淇淋品质的影响。结果表明：添加FJAT-10151-DTJZ和市售黄原胶使酸奶冰淇淋浆料属于假塑性流体，具有剪切稀化性质。FJAT-10151-DTJZ能明显提高酸奶冰淇淋的抗融性和膨胀率，提高并抑制冰晶增大和改善冰淇淋品质，组织柔滑、口感细腻，说明FJAT-10151-DTJZ比市售黄原胶更优质。

Abstract: The overrun, melt-resistance, hardness, dynamic viscoelasticity, microstructure, and sensory quality of the yogurt ice cream products emulsified with a commercial or FJAT-10151-DTJZ xanthan gum were compared. FJAT-10151-DTJZ was extracted in our lab for the experiment. Both ice cream products were pseudoplastic exhibiting the characteristic shear-thinning property. However, the product using FJAT-10151-DTJZ increased the resistances to melting and overrun, retarded ice crystal formation, and improved the smoothness and softness in texture.