影响冰淇淋融化速率的质构因素

Ice cream texture elements that affect melting rate

应用统计学模型研究了影响冰淇淋融化速率的质构因素。样品配方中采用3种甜味剂和3个水平的蔗糖酯。测定的因素包括凝冻前浆料的黏度,成品冰淇淋的各项TPA质构参数以及样品的膨胀率。由多元线性回归方程得出冰淇淋的黏附性、浆料的黏度、成品的膨胀率等因素对融化率的影响较大。

Statistical models were developed to reveal texture element of ice cream affecting melting rate,Ice cream were frozen with three types of sweetener,three levels of the emulsifier sucrose esters.Ice cream mixes were analyzed for consistency,and finished ice creams were analyzed for the parameter of TPA analysis and overrun.Melting rate of each ice cream was measured and correlated with the texture attributes by using analysis of multiple linear regression.The adhesiveness ,overrun,and the consistency of the mix were found to affect the melting rate of ice cream.