燕麦冰淇淋制作工艺研究

Preparation of an Oat Ice Cream

通过燕麦冰淇淋的试制试验,根据感官品质和膨胀率测定及其影响因素的研究,确定燕麦最佳处理方法和及产品的最佳配方。结果表明,燕麦经过粉碎,120℃炒制,可形成适宜的燕麦基料;酶法去除燕麦基料中的淀粉和蛋白,可显著提高燕麦冰淇淋的膨胀率;燕麦冰淇淋最佳配方为100mL水、6g鸡蛋、0.15g黄原胶、10g奶粉、40g奶油、10g葡萄糖、12g去蛋白燕麦糊精。通过上述双酶法处理燕麦全粉和正交试验优化出的上述最佳配方,可以制出感官品质良好的燕麦冰淇淋。

The best processing conditions for an oat ice cream were developed by investigation the effects of several processing factors on its sensory quality and the swelling rate. Results showed that oat could be made as a better ingredient for oat ice cream preparation after milling and stir-frying at 120 ℃. Enzymatically removing starch and protein from the oat ingredient obviously increased the swelling rate of oat ice cream. The optimized formula of the products was： 100 mL of water, 6 g of egg, 0.15 g of xanthan gum, 10 g of milk power, 40 g of margarine, 10 g of glucose and 12 g oat power treated with protease and amylase. With the optimized formula, the oat ice cream showed good sensory quality.