纳米晶体纤维素在冰淇淋中的应用

Application of Nanocrystaline Cellulose in ice cream

将纳米晶体纤维（NCC）作为一种新型稳定剂用于冰淇淋生产，以膨胀率、抗融性、感官评价为判定指标，探索其对冰淇淋品质的影响，并与对照组冰淇淋对比，确定NCC在冰淇淋中的最佳使用量。结果表明：NCC能明显提高冰淇淋抗融性，并能抑制冰晶增大和改善冰淇淋品质。随着NCC添加量的增加，冰淇淋抗融性和保型性越好；当NCC添加量为0.3％～0．4％时，冰淇淋品质最佳，其抗融性和保型性明显优于对照组；NCC还能抑制冰晶生长，增强实物感，使冰淇淋口感更细腻。

Nanocrystaline Cellulose （NCC） was used as a new stabilizer for ice cream production, overrun, antimelting ,and sensory would be detected to explore quality of ice cream which added NCC and the control group to determine the optimal dosage of NCC in Ice Cream. The results showed that： NCC could increase resistance of melting, inhibit ice crystal growth and improve the quality of ice cream. The capabilities of antimelting and shape retention of ice cream would be improved with increasing concentration of NCC, and significantly better than control group when the concentration was between 0.3% and 0.4% ,especially. NCC could also inhibit ice crystal growth and enhance physical sense to make ice cream taste more delicate.