甜菊糖、乳化剂和奶粉对冰淇淋配方在储存过程中的融化速度、硬度和溢出量的影响

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE Mljekarstvo Pub Date : 2020-03-26 DOI:10.15567/mljekarstvo.2020.0206

E. Sulejmani, M. Demiri

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引用次数: 4

摘要

用甜菊糖（S）、奶粉（PP）、乳化剂（PS）和超高温全脂牛奶（C）生产了四种冰淇淋，并对其物理、化学和感官特性进行了研究。冰淇淋样品的pH值在5.82到6.62之间。质地分析的硬度值约为3.40和598.61N。在储存的第一周，PP冰淇淋的超限率最高（29.27%）。甜叶菊粉取代蔗糖后，冰淇淋的硬度显著提高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage

Four types of ice creams were manufactured using stevia (S), milk powder (PP), emulsifier (PS) and UHT whole milk (C), and were investigated for physical, chemical and sensory characteristics. The pH values of ice cream samples ranged from 5.82 to 6.62. The hardness values from textural analyses was around 3.40 and 598.61 N. The highest overrun ratio (29.27 %) was found in PP ice cream during the first week of storage. The substitution of sucrose by stevia powder led to a significant elevation of the hardness of ice cream.

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.