Citation: | XUE Lei, LIU Aiguo, LIU Yuan, et al. Research Progress on Inhibition of Recrystallization of Ice Cream Crystals[J]. Science and Technology of Food Industry, 2023, 44(23): 394−402. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023030170. |
[1] |
2023年迎恢复和扩大消费新机遇消费品牌韧性生长重点在这三方面[N]. 第一财经日报, 2022-12-28(T01). [2023 to meet the recovery and expand consumption of new opportunities consumer brand resilience growth focus on these three aspects[N]. China Business News, 2022-12-28(T01).
2023 to meet the recovery and expand consumption of new opportunities consumer brand resilience growth focus on these three aspects[N]. China Business News, 2022-12-28(T01).
|
[2] |
周悦, 刘立增, 刘爱国, 等. 稳定剂对冰淇淋抗融性影响的研究进展[J]. 食品工业科技,2023,44(13):440−449. [ZHOU Y, LIU L Z, LIU A G, et al. Research progress of effect of stabilizer on melting resistance of ice cream[J]. Science and Technology of Food Industry,2023,44(13):440−449.
|
[3] |
刘婷婷, 张闪闪, 赵文婷, 等. 奇亚籽皮多糖对冰淇淋乳化稳定性及品质的影响[J]. 食品科学,2021,42(10):32−37. [LIU T T, ZHANG S S, ZHAO W T, et al. Effect of chia seed peel polysaccharide on the emulsification stability and quality of ice cream[J]. Food Science,2021,42(10):32−37.
|
[4] |
孙梦雅, 刘珊, 顾文娟, 等. 不同类型稳定剂和乳化剂对冰淇淋品质特性的影响[J]. 食品工业科技,2021,42(8):75−80. [SUN M Y, LIU S, GU W J, 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.
|
[5] |
SHARQAWY M H, GOFF H D. Effect of temperature variation on ice cream recrystallization during freezer defrost cycles[J]. Journal of Food Engineering,2022,335:111188. doi: 10.1016/j.jfoodeng.2022.111188
|
[6] |
LOMOLINO G, ZANNONI S, ZABARA A, et al. Ice recrystallisation and melting in ice cream with different proteins levels and subjected to thermal fluctuation[J]. International Dairy Journal,2020,100:104557. doi: 10.1016/j.idairyj.2019.104557
|
[7] |
MO J, GROOT R D, MCCARTNEY G, et al. Ice crystal coarsening in ice cream during cooling:A comparison of theory and experiment[J]. Crystals,2019,9(6):321. doi: 10.3390/cryst9060321
|
[8] |
张幸运, 钟秋婵, 王树欣, 等. 亲水胶体对糖溶液模拟冷冻过程中冰晶生长的影响[J]. 食品与发酵工业,2020,46(22):21−27. [ZHANG X Y, ZHONG Q C, WANG S X, et al. Effects of hydrocolloids on the growth of ice crystals in simulated freezing of sugar solutions[J]. Food and Fermentation Industries,2020,46(22):21−27.
|
[9] |
崔自成, 黄东, 赵日晶, 等. 水产品冷冻品质影响因素[J]. 食品工程,2022(1):12−15. [CUI Z C, HUANG D, ZHAO R J, et al. Factors affecting of freezing quality about aquatic products[J]. Food Engineering,2022(1):12−15.
|
[10] |
HARTEL R W. Advances in food crystallization[J]. Annual Review of Food Science & Technology,2013,4(1):277−292.
|
[11] |
GIUDICI P, BAIANO A, CHIARI P, et al. A mathematical modeling of freezing process in the batch production of ice cream[J]. Foods,2021,10(2):334. doi: 10.3390/foods10020334
|
[12] |
杨洋, 李一松. 冰淇淋料液脂肪含量对产品冰点及水存在形式的影响[J]. 食品研究与开发,2018,39(12):10−13. [YANG Y, LI Y S. Effect of fat in the ice cream mix on freezing point and water form[J]. Food Research and Development,2018,39(12):10−13.
|
[13] |
OTERO L, RODRIGUEZ A C, SANZ P D. Effect of the frequency of weak oscillating magnetic fields on supercooling and freezing kinetics of pure water and 0.9% NaCl solutions[J]. Journal of Food Engineering,2019,273:109822.
|
[14] |
COOK K L K, HARTEL R W. Mechanisms of ice crystallization in ice cream production[J]. Comprehensive Reviews in Food Science and Food Safety,2010,9(2):213−222. doi: 10.1111/j.1541-4337.2009.00101.x
|
[15] |
KRAUSS I R, MERLINO A, VERGARA A, et al. An overview of biological macromolecule crystallization[J]. International Journal of Molecular Science,2013,14(6):11643−11691. doi: 10.3390/ijms140611643
|
[16] |
ZHU Z W, ZHOU Q U, SUN D W. Measuring and controlling ice crystallization in frozen foods:A review of recent developments[J]. Trends in Food Science and Technology,2019,90:13−25. doi: 10.1016/j.jpgs.2019.05.012
|
[17] |
NANEV C N. On the vitality of the classical theory of crystal nucleation; crystal nucleation in pure own melt; atmospheric ice and snow; ice in frozen foods[J]. Progress in Crystal Growth and Characterization of Materials,2022,68(2):100567. doi: 10.1016/j.pcrysgrow.2022.100567
|
[18] |
CHEN Y M, XIAO W, JIA G L. Initial ice growth control mechanism for CMC-Na in model systems[J]. LWT-Food Science and Technology,2022,171:114118. doi: 10.1016/j.lwt.2022.114118
|
[19] |
DALVI-ISFAHAN M, HAMDAMI N, XANTHAKIS E, et al. Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields[J]. Journal of Food Engineering,2017,195:222−234. doi: 10.1016/j.jfoodeng.2016.10.001
|
[20] |
颜蕾. 大豆蛋白水解物/黄原胶低脂冰淇淋制备及抗融品质研究[D]. 天津:天津科技大学, 2021. [YAN L. Preparation of soy protein hydrolysate /xanthan gum low fat ice cream and its anti-melting quality[D]. Tianjin:Tianjin University of Science and Technology, 2021.
YAN L. Preparation of soy protein hydrolysate /xanthan gum low fat ice cream and its anti-melting quality[D]. Tianjin: Tianjin University of Science and Technology, 2021.
|
[21] |
KUMAR P K, RASCO B A, TANG J, et al. State/Phase transitions, ice recrystallization, and quality changes in frozen foods subjected to temperature fluctuations[J]. Food Engineering Reviews, 2020, 12(part 2B):1−31.
|
[22] |
周倩云. 正交单频/双频超声波场对冰淇淋凝冻过程及其品质的影响[D]. 广州:华南理工大学, 2020. [ZHOU Q Y. Effect of orthogonal single/dual ultrasonic field on ice cream freezing process and quality[D]. Guangzhou:South China University of Technology, 2020.
ZHOU Q Y. Effect of orthogonal single/dual ultrasonic field on ice cream freezing process and quality[D]. Guangzhou: South China University of Technology, 2020.
|
[23] |
PETZOLD G, AGUILERA J M. Ice morphology:Fundamentals and technological applications in foods[J]. Food Biophysics,2009,4:378−396. doi: 10.1007/s11483-009-9136-5
|
[24] |
芮李彤, 刘畅, 夏秀芳. 水-冰-水动态变化引起冷冻肉类食品品质变化机理及控制技术研究进展[J]. 食品科学,2023,44(5):187−196. [RUI L T, LIU C, XIA X F. Research progress on mechanism and control technology of frozen meat food quality change induced by water-ice-water dynamic transformation[J]. Food Science,2023,44(5):187−196. doi: 10.7506/spkx1002-6630-20220411-113
|
[25] |
VAN WESTEN T, GROOT R D. Predicting the kinetics of ice recrystallization in aqueous sugar solutions[J]. Crystal Growth & Design,2018,18(4):2405−2416.
|
[26] |
REGAND A, GOFF H D. Structure and ice recrystallization in frozen stabilized ice cream model systems[J]. Food Hydrocolloids,2003,17(1):95−102. doi: 10.1016/S0268-005X(02)00042-5
|
[27] |
NDOYE F T, ALVAREZ G. Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement[J]. Journal of Food Engineering,2015,148:24−34. doi: 10.1016/j.jfoodeng.2014.09.014
|
[28] |
SOUKOULIS C, FISK I. Innovative ingredients and emerging technologies for controlling ice recrystallization, texture, and structure stability in frozen dairy desserts:A review[J]. Critical Reviews in Food Science and Nutrition,2016,56(15):2543−2559. doi: 10.1080/10408398.2013.876385
|
[29] |
HAGIWARA T, HARTEL R W, MATSUKAWA S. Relationship between recrystallization rate of ice crystals in sugar solutions and water mobility in freeze-concentrated matrix[J]. Food Biophysics,2006,1(2):74−82. doi: 10.1007/s11483-006-9009-0
|
[30] |
KOT A , KAMINSKA-DWORZNICKA A , ANTCZAK A , et al. Effect of ι-carrageenan and its acidic and enzymatic hydrolysates on ice crystal structure changes in model sucrose solution[J]. Colloids and Surfaces A:Physicochemical and Engineering Aspects, 2022, 643:128744.
|
[31] |
谭明堂, 王金锋, 谢晶. 水产品中冰晶再结晶机理及控制方法的研究进展[J]. 食品科学,2021,42(19):343−349. [TAN M T, WANG J F, XIE J. Progress in the mechanism and control methods of ice recrystallization in frozen aquatic products[J]. Food Science,2021,42(19):343−349.
|
[32] |
刘姁, 吴玥琦, 张小薇, 等. 不同结构的非离子型乳化剂对冷冻面团及其面包品质的变化[J]. 现代食品科技,2022,38(12):281−289. [LIU X, WU Y Q, ZHANG X W, et al. Effect of nonionic emulsifiers with different structures on the quality of frozen dough and bread[J]. Modern Food Science and Technology,2022,38(12):281−289.
|
[33] |
刘爱国, 杨明. 冰淇淋配方设计与加工技术[M]. 北京:化学工业出版社, 2008. [LIU A G, YANG M, Ice cream formula design and processing technology[M]. Beijing:Chemical Industry Press, 2008.
LIU A G, YANG M, Ice cream formula design and processing technology[M]. Beijing: Chemical Industry Press, 2008.
|
[34] |
李丹. 食品乳化剂在冰淇淋制作中的应用[J]. 食品安全导刊,2021,15(22):168−169. [LI D. Application of food emulsifier in the preparation of ice cream[J]. China Food Safety Magazine,2021,15(22):168−169.
|
[35] |
刘亚勇. 复配蛋白质功能特性的研究以及在冰淇淋中的应用[D]. 天津:天津商业大学, 2020. [LIU Y Y. Study on the functional properties of mixed protein and its application in ice cream[D]. Tianjin:Tianjin University of Commerce, 2020.
LIU Y Y. Study on the functional properties of mixed protein and its application in ice cream[D]. Tianjin: Tianjin University of Commerce, 2020.
|
[36] |
ALEONG J M, FROCHOT S, GOFF H D. Ice recrystallization inhibition in ice cream by propylene glycol monostearate[J]. Journal of Food Science,2008,73(9):463−468. doi: 10.1111/j.1750-3841.2008.00954.x
|
[37] |
朱礼强, 金丽梅. 凝固型酸奶稳定剂的研究现状及进展[J]. 农产品加工,2022(13):97−103,106. [ZHU L Q, JIN L M. Research status and development of set yoghurt stabilize[J]. Farm Products Processing,2022(13):97−103,106. doi: 10.16693/j.cnki.1671-9646(X).2022.07.023
|
[38] |
吴新宇, 吴立军. 高级冰淇淋中复合乳化稳定剂的研究[J]. 冷饮与速冻食品工业,2004,10(2):30−32. [WU X Y, WU L J. Application of mixed emulsifying stabilizer in ice cream[J]. Beverage & Fast Frozen Food Industry,2004,10(2):30−32.
|
[39] |
SEO C W, OH N S. Functional application of maillard conjugate derived from a kappa-carrageenan/milk protein isolate mixture as a stabilizer in ice cream[J]. LWT-Food Science and Technology,2022,161:113406. doi: 10.1016/j.lwt.2022.113406
|
[40] |
BAHRAMPARVAR M, MAZAHERI T. Application and functions of stabilizers in ice cream[J]. Food Reviews International,2011,27(4):389−407. doi: 10.1080/87559129.2011.563399
|
[41] |
FREIRE D O, WU B, HARTEL R W. Effects of structural attributes on the rheological properties of ice cream and melted ice cream[J]. Journal of Food Science,2020,85(11):3885−3898. doi: 10.1111/1750-3841.15486
|
[42] |
FLORES A A, GOFF H D. Recrystallization in ice cream after constant and cycling temperature storage conditions as affected by stabilizers[J]. Journal of Dairy Science,1999,82(7):1408−1415. doi: 10.3168/jds.S0022-0302(99)75367-1
|
[43] |
BAHRAMPARVAR M, GOFF H D. Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream[J]. Dairy Science & Technology,2013,93(3):273−285.
|
[44] |
吴立军, 李兵, 潘振华. 新型增稠剂的性质及其在冰淇淋生产中的应用[J]. 冷饮与速冻食品工业,1998,4(2):28−31. [WU L Y, LI B, PAN Z H. Properties of new thickener and its application in ice cream production[J]. Beverage & Fast Frozen Food Industry,1998,4(2):28−31.
|
[45] |
BLOND G. Velocity of linear crystallization of ice in macromolecular systems[J]. Cryobiology,1988,25(1):61−66. doi: 10.1016/0011-2240(88)90021-1
|
[46] |
KD A, SA B, EJ A. The effects of selected stabilizers addition on physical properties and changes in crystal structure of whey ice cream[J]. LWT-Food Science and Technology,2022,154:112841. doi: 10.1016/j.lwt.2021.112841
|
[47] |
苏蕾. 糖醇对冰晶大小的影响及在冰淇淋中的应用[D]. 天津:天津商业大学, 2017. [SU L. The effect of sugar alcohol on the size of ice crystals and the application in ice cream[D]. Tianjin:Tianjin University of Commerce, 2017.
SU L. The effect of sugar alcohol on the size of ice crystals and the application in ice cream[D]. Tianjin: Tianjin University of Commerce, 2017.
|
[48] |
HAGIWARA T, HARTEL R W. Effect of sweetener, stabilizer, and storage temperature on ice recrystallization in ice cream[J]. Journal of Dairy Science,1996,79(5):735−744. doi: 10.3168/jds.S0022-0302(96)76420-2
|
[49] |
KLINMALAI P, SHIBATA M, HAGIWARA T. Recrystallization of ice crystals in trehalose solution at isothermal condition[J]. Food Biophysics,2017,12(4):404−411. doi: 10.1007/s11483-017-9496-1
|
[50] |
SEI T, GONDA T, ARIMA Y. Growth rate and morphology of ice crystals growing in a solution of trehalose and water[J]. Journal of Crystal Growth,2002,240(1):218−229.
|
[51] |
张慧. 蛋清蛋白基脂肪替代品的研究及其在冰淇淋中的应用[D]. 南昌:江西农业大学, 2019. [ZHANG H. Research on egg white protein-based fat substitute and its application in ice cream[D]. Nanchang:Jiangxi Agricultural University, 2019.
ZHANG H. Research on egg white protein-based fat substitute and its application in ice cream[D]. Nanchang: Jiangxi Agricultural University, 2019.
|
[52] |
LIU Y, LIU A, LIU L, et al. The relationship between water-holding capacities of soybean-whey mixed protein and ice crystal size for ice cream[J]. Journal of Food Process Engineering,2021,44(7):1−6.
|
[53] |
DAVIES P L. Ice-binding proteins:A remarkable diversity of structures for stopping and starting ice growth[J]. Trends in Biochemical Sciences,2014,39(11):548−555. doi: 10.1016/j.tibs.2014.09.005
|
[54] |
CHEN X, SHI X, CAI X, et al. Ice-binding proteins:a remarkable ice crystal regulator for frozen foods[J]. Critical Reviews in Food Science and Nutrition,2020(17):1−14.
|
[55] |
刘梅芳. 抗冻蛋白在冰晶表面吸附结合的分子动力学模拟[D]. 呼和浩特:内蒙古大学, 2017. [LIU M F. A molecular simulation of antifreeze protein binging to ice crystal plane[D]. Hohhot:Inner Mongolia University, 2017.
LIU M F. A molecular simulation of antifreeze protein binging to ice crystal plane[D]. Hohhot: Inner Mongolia University, 2017.
|
[56] |
REGAND A, GOFF H D. Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grass[J]. Journal of Dairy Science,2006,89(1):49−57. doi: 10.3168/jds.S0022-0302(06)72068-9
|
[57] |
KIANI H, ZHANG Z H, SUN D W. Effect of ultrasound irradiation on ice crystal size distribution in frozen agar gel samples[J]. Innovative Food Science & Emerging Technologies Ifset,2013,18(2):126−131.
|
[58] |
李秀霞, 刘孝芳, 刘宏影, 等. 超声波辅助冷冻与低温速冻对海鲈鱼冰晶形态及冻藏期间鱼肉肌原纤维蛋白结构的影响[J]. 中国食品学报,2021,21(10):169−176. [LI X X, LIU X F, LIU H Y, et al. Effects of ultrasound-assisted freezing and cryogenic quick freezing on ice crystal morphology and myofibrin structure of sea bass( Lateolabrax japonicus)during frozen storage[J]. Journal of Chinese Institute of Food Science and Technology,2021,21(10):169−176.
|
[59] |
蓝蔚青, 赵家欣, 谢晶. 超声波处理技术在水产品加工中的应用研究进展[J]. 包装工程,2022,43(11):132−139. [LAN W Q, ZHAO J X, XIE J. Research progress on the applications of ultrasound treatment technology in the processing of aquatic products[J]. Packaging Engineering,2022,43(11):132−139.
|
[60] |
ZHANG C, SUN Q, CHEN Q, et al. Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast[J]. International Journal of Refrigeration,2020,117(4):247−255.
|
[61] |
孙献坤, 王庆玲, 刘瑞, 等. 超声波辅助冷冻技术及其对肉品品质影响的研究进展[J]. 食品科技,2022,47(6):153−158. [SUN X K, WANG Q L, LIU R, et al. Ultrasonic assisted freezing technology and its effect on meat quality:A review[J]. Food Science and Technology,2022,47(6):153−158.
|
[62] |
CHEN X Q, LIU H Y, LI X X, et al. Effect of ultrasonic-assisted immersion freezing and quick-freezing on quality of sea bass during frozen storage[J]. LWT-Food Science and Technology,2021,154:112737.
|
[63] |
ZHENG L, SUN D W, et al. Innovative applications of power ultrasound during food freezing processes-A review[J]. Trends in Food Science & Technology,2006,17(1):16−23.
|
[64] |
MORTAZAVI A, TABATABAIE F. Study of ice cream freezing process after treatment with ultrasound[J]. World Applied ences Journal,2008,4(2):188−190.
|
[65] |
AKDENIZ V, AKALıN A S. New approach for yoghurt and ice cream production:High-intensity ultrasound[J]. Trends in Food Science & Technology,2019,86:392−398.
|
[66] |
JHA P, XANTHAKIS E, JURY V, et al. An overview on magnetic field and electric field interactions with ice crystallisation; application in the case of frozen food[J]. Crystals,2017,7(10):299. doi: 10.3390/cryst7100299
|
[67] |
林珩迅. 静磁场辅助超冰温贮藏对牛肉品质的影响[D]. 天津:天津商业大学, 2021. [LIN H X. Effect of static magnetic field assisted controlled supercooling-point storage on quality of beef[D]. Tianjin:Tianjin University of Commerce, 2021.
LIN H X. Effect of static magnetic field assisted controlled supercooling-point storage on quality of beef[D]. Tianjin: Tianjin University of Commerce, 2021.
|
[68] |
王鹏飞. 电磁场对细胞冻结特性的影响[D]. 天津:天津商业大学, 2015. [WANG P F. The effect of electromagnetic field on cell freezing properties[D]. Tianjin:Tianjin University of Commerce, 2021.
WANG P F. The effect of electromagnetic field on cell freezing properties[D]. Tianjin: Tianjin University of Commerce, 2021.
|
[69] |
TOLEDO E J L, RAMALHO T C, MAGRIOTIS Z M. Influence of magnetic field on physical-chemical properties of the liquid water:Insights from experimental and theoretical models[J]. Journal of Molecular Structure,2008,888(1-3):409−415. doi: 10.1016/j.molstruc.2008.01.010
|
[70] |
FERNANDEZ P P, OTERO L, GUIGNON B, et al. High-pressure shift freezing versus high-pressure assisted freezing:Effects on the microstructure of a food model[J]. Food Hydrocolloids,2006,20(4):510−522. doi: 10.1016/j.foodhyd.2005.04.004
|
[71] |
孙志利, 李婧, 王波, 等. 食品冻结过程的辅助技术研究进展[J]. 冷藏技术,2022,45(2):1−11. [SUN Z L, LI J, WANG B, et al. Research progress of assistant technology in food freezing process[J]. Journal of Refrigeration Technology,2022,45(2):1−11.
|
[72] |
FERNANDEZ P P, MARTINO M N, ZARITZKY N E, et al. Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure[J]. Food Hydrocolloids,2007,21(4):507−515. doi: 10.1016/j.foodhyd.2006.05.010
|
[73] |
ALIZADEH E, CHAPLEAU N, DE-LAMBALLERIE M, et al. Impact of freezing process on salt diffusivity of seafood:Application to salmon (aalmo salar) using conventional and pressure shift freezing[J]. Food and Bioprocess Technology,2009,2(3):257−262. doi: 10.1007/s11947-008-0157-8
|
[74] |
TAN M, MEI J, XIE J. The formation and control of ice crystal and its impact on the quality of frozen aquatic products:A review[J]. Crystals,2021,11(1):68. doi: 10.3390/cryst11010068
|
[75] |
FALLAH-JOSHAQANI S, HAMDAMI N, KESHAVARZI E, et al. Evaluation of the static electric field effects on freezing parameters of some food systems[J]. International Journal of Refrigeration,2019,99:30−36. doi: 10.1016/j.ijrefrig.2018.12.011
|
[76] |
PAHLAVANZADEH H, HEJAZI S, MANTEGHIAN M. Hydrate formation under static and pulsed electric fields[J]. Journal of Natural Gas Science and Engineering,2020,77:103232. doi: 10.1016/j.jngse.2020.103232
|
[77] |
WANG Q, LI Y, SUN D W, et al. Effects of high-voltage electric field produced by an improved electrode system on freezing behaviors and selected properties of agarose gel[J]. Journal of Food Engineering,2019,254:25−33. doi: 10.1016/j.jfoodeng.2019.02.024
|
[78] |
高文宏, 陈秋妍, 王启军, 等. 静电场对葡萄糖溶液和蔗糖溶液冰晶生长影响[J]. 现代食品科技,2017,33(10):21−29. [GAO W H, CHEN Q Y, WANG Q J, et al. Effects of electrostatic field on ice crystals formation of glucose and sucrose solution[J]. Modern Food Science and Technology,2017,33(10):21−29.
|