SUN Mengya, LIU Shan, GU Wenjuan, et al. Effect of Different Types of Stabilizers and Emulsifiers on the Quality and Characteristics of Ice Cream[J]. Science and Technology of Food Industry, 2021, 42(8): 75−80. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020070130.
Citation: SUN Mengya, LIU Shan, GU Wenjuan, et al. Effect of Different Types of Stabilizers and Emulsifiers on the Quality and Characteristics of Ice Cream[J]. Science and Technology of Food Industry, 2021, 42(8): 75−80. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020070130.

Effect of Different Types of Stabilizers and Emulsifiers on the Quality and Characteristics of Ice Cream

More Information
  • Received Date: July 12, 2020
  • Available Online: January 27, 2021
  • Three different types of stabilizers carrageenan (ionic polysaccharide), guar gum (non-ionic polysaccharide) and gelatin (protein), and two types of emulsifiers glyceryl monostearate (MG, HLB = 3.8) and tween 80 (HLB = 15) were studied in the application in ice cream. The effects of stabilizers and emulsifiers on physical properties (viscosity, overrun and melting rate) and sensory properties (viscosity, smoothness, fusibility and grainy sense) of ice cream were investigated. MG induced higher overrun and better anti-melting property than tween 80, and similar viscosity of the ice cream mix were observed. Among the three stabilizers, carrageenan showed the most significant on viscosity (P<0.05), which also induced the best anti-melting property, with the melting rate as low as 4.7%. Guar gum showed the best effect on the overrun. The combination of MG and carrageenan resulted in mix viscosity and melting rate was the best, 898.35 cp and 4.74%, respectively. While the combination of MG and guar gum showed the highest overrun at 66.95%. Furthermore, combinations of MG as emulsifier and guar gum and carrageenan as stabilizer were investigated in ice cream. The results showed that the mass ratio of carrageenan to guar gum was 1:1.5 when the total amount of stabilizer was 0.25%, the mix viscosity (1036.5 cp), melting resistance (melting rate 17.4%) and the total sensory score of ice cream reached the highest.
  • [1]
    黄锦城. 影响冰淇淋品质的因素分析[J]. 现代食品,2017(8):47−49.
    [2]
    邓代君. 乳化剂和稳定剂在冰淇淋加工中的应用[J]. 现代食品,2018(14):128−129.
    [3]
    Daw E, Hartel R W. Fat destabilization and melt-down of ice creams with increased protein content[J]. International Dairy Journal,2015(43):33−41.
    [4]
    Goff H D. Colloidal aspects of ice cream-A review[J]. International Dairy Journal,1997(7):363−373.
    [5]
    蔡剑. 豆乳冰淇淋加工工艺及稳定性的研究[D]. 济南: 齐鲁工业大学, 2016.
    [6]
    张秦, 鲁永明, 董晓鹏. 食品稳定剂在植物蛋白乳酸菌饮料生产中的应用研究进展[J]. 现代食品,2019(13):33−34, 57.
    [7]
    卢亚莉. 复合蛋白饮料稳定性的研究与稳定剂的开发[D]. 天津: 天津科技大学, 2016.
    [8]
    Gaurav Sharma, Shweta Sharma, Amit Kumar, et al. Guar gum and its composites as potential materials for diverse applications: A review[J]. Carbohydrate Polymers,2018(199):534−545.
    [9]
    黄洁, 安秋凤. 瓜尔豆胶研究进展[J]. 食品研究与开发,2011,32(01):144−147. doi: 10.3969/j.issn.1005-6521.2011.01.042
    [10]
    Bixler H J. The carrageenan controversy[J]. Journal of Applied Phycology,2017,29(5):2201−2207. doi: 10.1007/s10811-017-1132-4
    [11]
    孟娟, 吴广州. 卡拉胶流变学特性及应用研究[J]. 粮食科技与经济,2012,37(6):25−28. doi: 10.3969/j.issn.1007-1458.2012.06.012
    [12]
    Hagman Joel, Lorén Niklas, Hermansson Anne-Marie. Effect of gelatin gelation kinetics on probe diffusion determined by FRAP and rheology[J]. Biomacromolecules,2010,11(12):3359−3366. doi: 10.1021/bm1008487
    [13]
    Leick Sabine, Degen Patrick, Köhler Berthold, et al. Film formation and surface gelation of gelatin molecules at the water/air interface[J]. Physical chemistry chemical physics,2009,11(14):2468−2474. doi: 10.1039/b819708c
    [14]
    Muse M R, Hartel R W. Ice cream structural elements that affect melting rate and hardness[J]. Journal of dairy science,2004(87):1−10.
    [15]
    Bolliger S, Goff H D, Tharp B W. Correlation between colloidal properties of ice cream mix and ice cream[J]. International Dairy Journal,2000(10):303−309.
    [16]
    赵雯, 张健, 姜芸云, 等. 不同种类脂肪替代物对软冰淇淋浆料流变特性及产品品质和口感的影响[J]. 食品科学,2018,39(12):1−8. doi: 10.7506/spkx1002-6630-201812001
    [17]
    程金菊, 马莺, 王立枫. 乳蛋白质组成对脂肪失稳和冰淇淋品质的影响[J]. 中国乳品工业,2016,44(9):28−30. doi: 10.3969/j.issn.1001-2230.2016.09.007
    [18]
    Roland A M, Phillips L G, Boor K J. Effects of fat replacers on the sensory properties, color, melting, and hardness of ice cream[J]. Journal of Dairy Science,1999,82(10):2094−2100. doi: 10.3168/jds.S0022-0302(99)75451-2
    [19]
    Akbari M, Eskandari M H, Nlakosari M, et al. The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream[J]. International Dairy Journal,2016(57):52−55.
    [20]
    姜雪, 张英华, 孙洪蕊, 等. 复配稳定剂在混合蛋白饮品中的应用[J]. 中国食品学报,2017,17(2):134−141.
    [21]
    梁克中, 黄美英, 方荣美, 等. 复配食品乳化剂在食品生产中的应用研究进展[J]. 食品与药品,2015,17(6):455−458. doi: 10.3969/j.issn.1672-979X.2015.06.023
    [22]
    朱川, 刘雅, 钟芳, 等. 冰淇淋感官评定方法的建立[J]. 食品与机械,2007(3):127−131. doi: 10.3969/j.issn.1003-5788.2007.03.037
    [23]
    周莉. 复合乳化稳定剂在冰淇淋中的应用研究[D]. 南京: 南京农业大学, 2006.
    [24]
    Christos Soukoulis, Dimitra Lebesi, Constantina Tzia. Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena[J]. Food Chemistry,2009(115):665−671.
    [25]
    杨宇鸿, 司卫丽, 周雪松, 等. 半乳脂冰淇淋乳化稳定剂的开发[J]. 中国乳品工业,2013,41(10):15−17, 46. doi: 10.3969/j.issn.1001-2230.2013.10.004
    [26]
    Małgorzata Góral, Katarzyna Kozłowicz, Urszula Pankiewicz, et al. Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream[J]. LWT-Food Science and Technology,2018(92):516−522.
    [27]
    刘宝亮, 康可佳. 食品乳化剂的特性及在油脂乳化中的应用[J]. 中国食品添加剂,2008(2):61−64. doi: 10.3969/j.issn.1006-2513.2008.02.015
    [28]
    王才立, 张效伟, 张钊. 乳化型大豆分离蛋白对冰淇淋质构的影响及工艺优化[J]. 食品与发酵工业,2017,43(8):219−223.
    [29]
    朱蝶, 胡蓝, 汪师帅. 乳化剂分类、作用及在食品工业中应用[J]. 现代食品,2019(9):7−10, 13.
    [30]
    张雅媛, 顾正彪, 洪雁, 等. 淀粉与瓜尔豆胶复配体系糊化及流变特性研究[J]. 食品与生物技术学报,2012,31(8):820−825. doi: 10.3969/j.issn.1673-1689.2012.08.005
    [31]
    陈魏勇. 冰棒、冰淇淋添加剂复配研究与应用[D]. 长沙: 湖南农业大学, 2008.
    [32]
    魏强华, 邹春雷. 复合乳化稳定剂对意大利式冰淇淋品质的影响[J]. 中国食品添加剂,2012(5):181−186. doi: 10.3969/j.issn.1006-2513.2012.05.023
    [33]
    杨湘庆, 沈悦玉, 徐仲莉, 等. 冰淇淋中食品乳化剂的理化性质及其主要功能[J]. 冷饮与速冻食品工业,2005(4):1−5.
    [34]
    Paula Varela, Aurora Pintor, Susana Fiszman. How hydrocolloids affect the temporal oral perception of ice cream[J]. Food Hydrocolloids,2014(36):220−228.
  • Cited by

    Periodical cited type(9)

    1. 徐嘉欣,罗哲,何安,黄潘钿,沈金鹏,郭俊斌,苗建银. 南珠贝壳珍珠层源抗氧化肽的制备及对酪氨酸酶的抑制活性. 食品工业科技. 2025(06): 242-251 . 本站查看
    2. 刘洋,白家瑞,周先加,毛海峰. 牦牛皮酶法脱毛工艺优化及其对食用品质的影响. 中国皮革. 2024(04): 38-44 .
    3. 和金泽,崔浩然,李钰芳,郑文涛,彭清雅,李丽,黄艾祥. 中甸牦牛乳酪蛋白源生物活性肽的鉴定及抗氧化活性. 乳业科学与技术. 2024(06): 1-7 .
    4. 王增丽,付坚,何同,王雪峰,范江平,黄艾祥. 青刺果粕抗氧化肽的酶法制备工艺优化及体外抗氧化活性分析. 现代食品科技. 2024(12): 49-56 .
    5. 李玉婷,张天宝,杜慧玲,郭继虎,张鸣慧,亢芬,张佳乐. 黄粉虫酶解产物的制备及活性研究. 食品科技. 2023(04): 245-251 .
    6. 杨宝强,刘生杰. 响应面法优化猴头菇蛋白抗氧化肽工艺及抗运动疲劳活性研究. 粮食与油脂. 2023(05): 142-147 .
    7. 马凤,叶灏铎,夏珍,徐燕,孙世利,曹庸,苗建银. 英红九号茶蛋白ACE抑制肽的制备、氨基酸组成及不同超滤组分的活性评价. 现代食品科技. 2023(07): 237-245 .
    8. 张丙云,蔡早宁,王珈玮,潘立超,郭晓鹏,范文广,任海伟. 基于文献计量分析的动物源活性肽领域的态势分析. 食品工业科技. 2022(08): 320-328 . 本站查看
    9. 康澳,巩思佳,陈可菁,李子豪,郑雪韵,陈冰冰,陈文浩,曹庸,苗建银. 固态发酵制备辣木叶活性肽及其抗氧化活性. 现代食品科技. 2022(06): 105-115 .

    Other cited types(5)

Catalog

    Article Metrics

    Article views (566) PDF downloads (65) Cited by(14)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return