影响冰淇淋膨胀率主要的质构因素

应用统计学模型研究了影响冰淇淋膨胀率的质构因素。样品配方中采用三种甜味剂和三个水平的蔗糖酯,测定的因素包括凝冻前浆料的黏度以及成品冰淇淋的各项TPA质构参数。由多元线性回归方程得出冰淇淋的凝聚性、硬度、黏附性等质构参数能够影响冰淇淋的膨胀率。

Statistical models were developed to reveal the texture elements of ice cream which affect the overrun. Ice cream was 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. The overrun of each ice cream was measured and correlated with the texture attributes by analysis of multiple linear regression. The cohesiveness, hardness and the adhesiveness of ice cream were found to affect the overrun of ice cream.