玉米雪糕的研制

Development of corn ice cream

玉米含有丰富的不饱和脂肪酸、氨基酸及矿物质等营养成分,是食品加工的重要原料之一。以嫩玉米汁、奶粉和水为主要原料,蔗糖、明胶、羧甲基纤维钠(CMC-Na)为食品添加剂研制玉米雪糕,考察原料配比、食品添加剂的添加量等因素对玉米雪糕感官、品质的影响。在单因素试验的基础上,采用正交试验优化工艺条件,最终确定最佳工艺条件为:嫩玉米汁添加量50%,全脂奶粉2%,明胶0.2%,CMC-Na 0.2%,蔗糖12%,并在-22℃^-25℃条件下冷冻成型。此条件下制备的玉米雪糕,具有淡淡的玉米金黄色,结构均匀,口感滑润细腻,具有玉米和牛奶所特有的风味。理化分析检测结果表明:总固形物≥25.3%,蛋白质≥0.96%,脂肪≥1.3%,说明产品品质符合国家标准。

Corn is one of the important raw materials for food processing, and it is rich in unsaturated fatty acids,amino acids, minerals and other nutrients. Both tender corn juice, milk powder, water as the main raw material, and sucrose, gelatin, CMAC-Na as food additives were used to produce corn ice cream. The influence of factors such as the ratio of raw materials, food additives on the sensory quality of corn ice cream were explored in this paper. Basedon single factor experiments, the optimum processing conditions were determined through orthogonal test andsensory evaluation. The results showed that the optimum adding amount of tender corn juice was 50%, whole milkpowder was 2%, gelatin was 0.2%, CMC ? Na was 0.2%, and sucrose was 12%. Then the mixture was frozen at-22 ℃～-25 ℃.The corn ice cream with faint corn golden yellow and characteristic of corn and milk flavor had homogeneous structure, smooth and delicate taste. The analysis of physical and chemical test results showed that total solids was more than 25.3%, protein content was more than 0.96% and fat was more than 1.3%, which complied with national standards.