灰豆子软儿梨冰淇淋配方优化及产品开发

Formula optimization and product development of ice cream with Pisum sativum and Pyrus ussuriensis Ruan’er

中文关键词:  软儿梨  麻豌豆  冰淇淋

英文关键词:Pyrus ussuriensis Ruan’er  Pisum sativum  ice cream

中文摘要:

      目的 以兰州皋兰县产软儿梨为核心原料, 研发灰豆子软儿梨冰淇淋。方法 通过单因素试验筛选适宜的复合胶种类, 对比黄原胶、卡拉胶、瓜尔胶、刺槐豆胶、明胶、羧甲基纤维素钠(sodium carboxymethyl cellulose, CMC-Na) 6种食用胶对冰淇淋感官品质、融化特性的影响, 确定最优复配食用胶; 在此基础上, 以复合胶添加量(0.100%、0.125%、0.150%)、奶粉添加量(30%、35%、40%)、软儿梨汁添加量(25%、30%、35%)为关键因素, 设计L9(33)正交试验, 结合模糊数学感官评价法优化配方。结果 确定灰豆子软儿梨冰淇淋最佳配方为复合胶添加量0.125%、软儿梨汁添加量35%、奶粉添加量35%; 该配方下产品感官综合评分91.2分, 色泽均匀, 软儿梨果香与乳香协调, 口感细腻, 总固形物含量31.2 g/100 g、脂肪含量6.4 g/100 g、蛋白质含量2.91 g/100 g, 抗融性良好, 蛋白质含量较高。结论 本研究开发的灰豆子软儿梨冰淇淋配方科学合理, 兼具鲜明地域特色, 产品核心理化指标均符合GB/T 31114—2014《冷冻饮品 冰淇淋》要求, 且营养优势突出, 为软儿梨的高值化开发利用及中式特色冷冻食品的创新研发提供了一定的理论与实践参考。

英文摘要:

      Objective To develop ice cream with Pisum sativum and Pyrus ussuriensis Ruan’er using Pyrus ussuriensis Ruan’er produced in Gaolan County, Lanzhou as the core raw material. Methods Suitable compound gums were screened through single-factor experiments. The effects of 6 kinds of edible gums—xanthan gum, carrageenan, guar gum, locust bean gum, gelatin and sodium carboxymethyl cellulose (CMC-Na) on the sensory quality and melting properties of the ice cream were compared to determine the optimal compound edible gum. Based on these results, an L9(33) orthogonal experiment was designed with the addition levels of compound gum (0.100%, 0.125%, 0.150%), milk powder (30%, 35%, 40%), and Pyrus ussuriensis Ruan’er juice (25%, 30%, 35%) as key factors. The formula was optimized by combining the fuzzy mathematics sensory evaluation method. Results The optimal formulation for the Pisum sativum and Pyrus ussuriensis Ruan’er ice cream was determined as follows: Compound gum 0.125%, Pyrus ussuriensis Ruan’er juice 35% and milk powder 35%. Under this formulation, the product achieved a comprehensive sensory score of 91.2, exhibiting uniform color, a harmonious aroma of Pyrus ussuriensis Ruan’er and milk, and a delicate texture. The content of total solids, fat and protein was 31.2, 6.4 and 2.91 g/100 g, respectively. The ice cream demonstrated good melt-resistance and a relatively high protein content. Conclusion The Pisum sativum and Pyrus ussuriensis Ruan’er ice cream formula developed in this study is scientifically rational and exhibits distinct regional characteristics. All its core physicochemical indicators meet the requirements of GB/T 31114—2014 Frozen drinks-Ice cream, and the product has prominent nutritional advantages. This study provides both theoretical and practical references for the high-value development and utilization of Pyrus ussuriensis Ruan’er as well as for the innovative research and development of characteristic Chinese frozen foods.