食用盐对冰淇淋卷制脆筒品质影响的研究与分析

Edible salt on the quality of ice cream cone

食盐作为一种最常见的食品添加剂,添加到面粉中,可使面筋网络结构紧缩,达到强化面筋网络结构、增强其黏弹性、强度和韧性的效果,从而减少面制品加工过程中的断裂。适量添加食盐的面粉,做出的面制品劲道、口感好。本实验旨在研究食用盐对冰淇淋卷制脆筒品质的影响。以质构硬度、破损率、耐浸泡时间为评价指标,通过食用盐的不同添加量,进行冰淇淋卷制蛋筒的质构测试试验、模拟震荡试验、水浸泡试验的研究。结果表明:当冰淇淋卷制脆筒食用盐添加量为0.55%~0.7%时脆筒的质构硬度最大672g,破损率最低9.26%,耐浸泡最长2.15min,该加盐冰淇淋卷制脆筒极大降低了脆筒在生产过程和使用过程中的破损情况,使冰淇淋卷制脆筒的品质得到了改善,丰富了现有冰淇淋卷制脆筒产品的冷饮市场。

As one of the most common food additives,salt can be added to the flour to enhance and strength gluten network structure and improve viscoelasticity,strength and toughness of flour and reduce the breakage during the processing.The effect of edible salt on the quality of ice cream cones was studied.The texture hardness,the damage rate and the soaking time were used as the evaluation indexes.The texture,the simulation shaking test and the water soaking resistance of the ice cream cone were carried out by different amounts of edible salt.The results show that the best salt amount is 0.55%~0.7%.The cone hardness is 672 g,damage rate is 9.26%,and the soaking resistance is 2.15 min.The salted ice cream cone is extremely thick.It reduces the damage during the production and consumer using.It improved the quality of ice cream cone and it provides more variety products in the market.