滑菇在冰淇淋生产中的增稠稳定作用

Thickening and Stabilization Effects of Pholiota nameko on Ice Cream

将滑菇按料水比1∶3(m/m)加水混合并匀浆处理后用于冰淇淋的生产,研究其对冰淇淋混合料的增稠稳定作用。以冰淇淋的抗融性、膨胀率及感官评分为考察指标,通过正交试验筛选滑菇最佳处理方法及冰淇淋最佳配方,当滑菇在绝对压强0.15 MPa条件下煮制25 min,其他条件为滑菇浆添加量4%、羧甲基纤维素钠(CMC-Na)添加量0.1%、单甘酯添加量0.4%时,产品综合品质最佳,无需添加明胶仍然具有良好的光洁度及保形性。比较滑菇冰淇淋与传统牛奶冰淇淋的脂肪失稳度、硬度、黏度、显微结构等方面变化,结果表明滑菇冰淇淋优于传统牛奶冰淇淋,其组织柔滑、口感细腻、膨胀率好、抗融性适当。

Pholiota nameko was homogenized at a solid-to-water ratio of 1:3(m/m) before incorporation into the ice cream mix as a thicker and stabilizer. The pretreatment of Pholiota nameko before homogenization and the ice cream formulation were optimized by orthogonal array design based on melting resistance,overrun and sensory quality evaluation. The best comprehensive sensory quality was obtained by precooking Pholiota nameko at 0.15 MPa for 25 min and adding 4% homogenized Pholiota nameko,0.1% CMC-Na and 0.4% glycerol monostearate in the ice cream,which displayed good smoothness and shape-preserving capability even without added gelatin. Compared with traditional ice cream with respect to fat instability,microstructure,hardness and viscosity,the addition of Pholiota nameko provided smooth and soft texture,delicate taste,good overrun and appropriate melting resistance.