大豆膳食纤维冰淇淋的研制

Study on Soybean Dietary Fiber Ice Cream

利用大豆膳食纤维配以其它辅料研制成具有保健功能的冰淇淋。并对影响冰淇淋膨胀率及感官的因素(奶粉种类、脂肪含量、甜味剂的添加量、复合乳化稳定剂、老化时间等)进行了探索,最后通过正交试验,确定出大豆膳食纤维冰淇淋的最佳配方。结果表明:以大豆膳食纤维2%、甜味剂14%、复合乳化稳定剂0.4%(CMC-Na∶明胶∶瓜尔豆胶∶单甘酯=1∶3∶2∶2,脂肪6%制作出的冰淇淋色泽自然,风味独特,是一种保健冰淇淋。

The healthy ice cream by using soybean dietary fiber and the other materials was researched in this paper.The factors（the type of milk powder,the content of fat,mixed emulsion stabilizer,and the time of ageing） that affected overrun and sensory of ice cream were explorated by simple test.The optimal formula of soybean dietary fiber ice cream is obtained through orthogonal test.The optimal processing conditions were as follows： 2 % soybean dietary fiber,14 % sweeteners,0.4 % mixed emulsion stabilizer（CMC-Na∶gelatin∶guar gum∶monoglyceride=1∶3∶2∶2）,6 % fat.A health product with delicious taste and good-looking appearance was attained.