发酵苦荞麦冰淇淋的研制

On Fermented Tartary Buckwheat Developing into Ice Cream

探讨了苦荞麦冰淇淋的生产工艺及方法,对影响制品质量的发酵条件、乳化稳定配比及用量、均质与老化条件进行了试验。结果表明:发酵苦荞麦冰淇淋的制作按苦荞麦浆与乳液(浓度均为12%)比为1∶3、添加白砂糖8%、明胶0.4%、CMC-Na0.3%、单甘酯0.2%、混合发酵剂接种量3%、发酵温度42℃、发酵时间4h、进料温度60℃、均质压力20MPa、老化温度0℃、老化时间6h的条件下,制作的产品质量好,易被消费者接受。

This paper introduces the production process on lactic acid fermented buckwheat ice cream,and probes the fermented conditions,emulsion stability ratio and usage,homogenizing and aging conditions which have an impact on the produce quality.The results show that:the ratio of tataricum slurry and emulsion is 1:3,the ratio of white sugar is 8 percent,adding 0.4%gelatin,0.3%CMC-Na,0.2%mixed Monoglyceride stabilizer,3% inoculum concentration,fermented temperature is 42℃,the fermented conditions for the 4h time,feed temperature is 60℃,the pressure of 20MPa homogeneous conditions and 0℃aging temperature is reasonable,aging conditions for the 6h time.As soon as all these conditions mentioned above are all satisfied,the products are in their high quality.