Ice-Cream Production from Lactose-Free UHT Milk

In this research,the samples of ice-cream made from control and lactose-free UHT milk were investigated in terms of their physical,chemical and organoleptic properties.The pH of samples varied between 6.28 and 6.36.The pH values of samples of cocoa were higher than that of plain samples.The overrun ratio of samples varied between 21.06%and 32.68%.The overrun ratio of lactose-free samples was lower than that of control samples.The melting ratio of samples varied from 0.45 g/min to 0.61 g/min.The fat destabilization index of samples was around 41.06%and 58.01%.The fat destabilization index of plain samples was higher than that of cocoa adding samples.The viscosity of ice cream samples was between 23.21 Pa·s-26.42 Pa·s.The viscosity of lactose-free ice-cream samples was higher than that of control ice-cream samples.The glucose ratio of samples was between 1.20%and 1.60%.The sucrose ratio of lactose-free samples was higher than that of control samples.As the lactose amount of samples of lactose-free plain and cocoa ice-cream were found 0.11%and 0.16%,respectively,the control samples contained lactose at high level as 1.11%and 1.04%.Panelists preferred the cocoa ice-cream to samples of plain ice-cream.

抹茶冰淇淋,抹茶奶茶和抹茶面条的研制

本文利用绿茶粉作为功能基料,研制开发抹茶冰淇淋,抹茶奶茶和抹茶面条。研究了绿茶粉添加量对冰淇淋,奶茶和面条感官质量的影响;冰淇淋,奶茶和面条绿茶粉的最佳添加量分别为0.6%、0.6%、0.8%,并提出了抹茶冰淇淋,抹茶奶茶和抹茶面条的最佳配方。

抹茶榴莲酥的加工工艺研究

以小开酥制作工艺为基础,在普通酥类糕点中加入抹茶粉、榴莲,研制出具有保健功效的抹茶榴莲酥,并通过单因素试验和正交试验优化出其最佳配方为:水油皮比例1∶0.3∶0.4,油酥比例1∶0.5,抹茶粉添加量4%,白糖添加量33%,烘烤时间22 min。

激光粒度仪在抹茶粒度测定中的应用

用激光粒度仪测试三种抹茶样品的粒度,对加分散剂和不加分散剂进行测试结果的比较,并通过改变循环泵转速和分散时间来寻求最佳测试条件。结果表明,抹茶样品不加分散剂在超声条件下也有良好的分散效果,得到稳定的测试结果。循环泵转速在1600 rpm、分散时间1 min为最佳测试条件。此外,用该测试方法可以得出在0.100～1000μm范围内各区域的样品累积百分数、不同粒径点对应的累积百分含量,以及不同筛目所对应的粒径大小及其分布累积情况。

油炸抹茶丸子的研制及其抗氧化分析

研究了抹茶粉对油炸丸子品质的影响.以小麦粉和抹茶粉为原料,对丸子的抹茶粉添加量、醒面时间、油炸温度、油炸时间进行单因素试验和正交试验,以感官评分为指标,确定最佳的油炸抹茶丸子制作工艺,利用质构仪、色彩色差计对最优成品进行品质验证.将不同抹茶粉添加量的油炸抹茶丸子进行保藏,通过对保藏期间的丸子进行过氧化值、酸价、碘价、TBA值的测定来分析抹茶粉对油炸丸子的抗氧化性.结果表明:油炸抹茶丸子最佳生产工艺条件为抹茶粉添加量3g(以100g面粉计)、醒面时间30min、油炸温度130℃、油炸时间5min,此时感官评分最高为97分.贮藏期间抹茶丸子氧化腐败变质速度明显低于对照组丸子,且抹茶粉添加量在3g以上时能有效延缓丸子腐败程度,起到延长货架期的作用.因此,将抹茶粉添加到油炸丸子中,在改善风味口感的同时还起到一定的抗氧化作用.

自制恩施玉露抹茶的成分分析及其耐热性研究

通过分析自制恩施玉露抹茶的成分及其在添加酵母抽提物前后的耐热性变化:利用氨基酸测定仪、气质联用仪等测定成分;利用色差仪检测抹茶溶液加热过程中色度的变化。结果表明:恩施玉露制备的抹茶色泽鲜亮、营养丰富、气味芬芳。当添加酵母抽提物使抹茶中硒的终含量达到8.00mg/kg时,可以使抹茶在40℃持续加热的条件下,热稳定性明显增强。

响应面法研制抹茶锥栗曲奇饼干

为改善曲奇饼干的品质以及提高饼干的营养价值,在普通曲奇的工艺及配方上,添加抹茶粉、豆渣粉和锥栗粉。在单因素试验的基础上,分别以感官评价、抗性淀粉含量、茶多酚含量为响应值,采用响应面法优化得到抹茶锥栗豆渣曲奇最佳配方:面粉100 g,抹茶粉3.26 g、豆渣粉6.8 g、锥栗粉7.5 g、黄油55.71 g、盐1.25 g、小苏打1.25 g、奶粉2.5 g、白糖30 g和蛋黄15 g。曲奇饼干中的抗性淀粉含量为0.810%,茶多酚含量为0.378%。饼干口感酥脆,色泽翠绿,有浓郁的茶香和锥栗特有的风味。

抹茶杏仁酸奶的工艺研究

本研究以鲜牛乳、抹茶粉、杏仁浆为原料,研制一款抹茶杏仁酸奶。通过对抹茶粉的添加量、杏仁浆的添加量、菌种添加量、发酵时间进行单因素试验,以及正交试验设计对工艺进行优化结果表明,抹茶粉的添加量0.04%、杏仁浆的添加量5%、菌种添加量6%、发酵时间7h为最佳工艺条件。在此条件下,抹茶杏仁酸奶凝固状态最好,品质优良,风味良好,且各项理化和微生物指标均符合国家标准。

Some Properties of Probiotic Yoghurt Ice Cream Supplemented with Carob Extract and Whey Powder

In this study, some properties of probiotic yoghurt ice cream supplemented with carob extract and whey powder and viability of L. acidophilus and Bifidobacterium BB-12 on ice-cream were investigated. For this purpose 6 different ice cream was produced with different ratios whey powder and carob extract. The viable probiotic bacteria counts were determined on 1st, 7th, 30th, 60th and 90th days of storage. Addition of carob extract and whey powder significantly affected all properties of ice-creams. Results showed that the most positive effect on physical, sensory and microbiological properties was observed on sample D which produced with 1% carob extract and 1% whey powder addition.

抹茶风味迷你肠的加工方法

通过改变传统迷你肠加工方式,研究在低温干燥加工工艺的基础上添加抹茶粉,开发出一种携带方便、常温保存、开袋即食,且具独特抹茶香风味的功能保健食品茶香迷你肠。

低糖荞麦绿茶蛋糕的研制

传统蛋糕虽口感优良,但其高糖、高脂、高热量的特点使人们不能长期食用,为满足糖尿病患者、高血糖及高血脂人群的食用需求,本文研发了一种低糖荞麦绿茶蛋糕。其制作工艺为:在原有50 g面粉、160%白砂糖、20%油、20%奶的蛋糕中去除白砂糖和牛奶后加入荞麦粉、抹茶粉、木糖醇及绿茶浸提汁来制作低糖荞麦绿茶蛋糕。试验结果表明,该蛋糕的最佳配比为:荞麦粉16%、抹茶粉4 g、木糖醇80%、绿茶浸提汁5 mL。在最佳配比下,设置烘烤温度为底火180℃、面火160℃,烘烤时间30 min时,制作的低糖荞麦绿茶蛋糕口感最好。