发酵苦荞麦冰淇淋的研制

Study on the Processing Technology of Ice Cream Made from Fermented Tartary Buckwheat

为了探讨苦荞麦冰淇淋的生产工艺及方法,对影响制品质量的发酵条件、乳化稳定配比及用量、均质与老化条件进行了试验。结果表明:发酵苦荞麦冰淇淋制作的苦荞麦浆与乳液(浓度均为12%)比为1∶3,在添加白砂糖8%、明胶0.4%、CMC-Na 0.3%、单甘酯0.2%、混合发酵剂接种量3%、在发酵温度42℃、发酵时间4 h、进料温度60℃、均质压力20 MPa、老化温度0℃、老化时间6 h的条件下,制作的产品质量好,易被消费者接受。

The fermentation condition, emulsion stability ratio and usage, homogenization and ageing conditions affecting the product quality were tested to probe the processing technology of ice cream made from fermented tartary buckwheat. First, the mixed liquid according to the 1：3 ratio of tartary buckwheat thick liquid to milk liquid is added with 8% white sugar, 0.4% gelatin, 0.3% CMC-Na, 0.2% mixed monoglyceride stabilizer and 3% mixed fermentation agent for fermentation at 42℃ for 4 h. Then homogenization under 60 ℃ feed temperature and 20 MPa. And finally ageing at 0-2 for 6 h. The ice cream with good quality produced by the processing technology is easily accepted by consumers.