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1、畢業(yè)論文草莓多酚對(duì)高/低脂冰淇淋品質(zhì)的影!1!響研究專業(yè)食品科學(xué)與工程摘要隨著人們對(duì)冰淇淋品質(zhì)與營(yíng)養(yǎng)要求的日益提高,以健康、營(yíng)養(yǎng)、天然的功能活性物質(zhì)填補(bǔ)冰淇淋營(yíng)養(yǎng)缺乏的現(xiàn)狀,是高品質(zhì)冰淇淋制品生產(chǎn)的必然要求。草莓多酚(StrawberryPolyphenols,SP)擁有良好的抗氧化、抗炎、防衰老、保護(hù)皮膚、改善消化系統(tǒng)病理學(xué)狀況等功效,因其具有一定的熱不穩(wěn)定,本論文針對(duì)草莓多酚的冷凍食品的研發(fā)展開了一系列研究,明確加入草莓功能活性物種多酚后,冰激凌品質(zhì)的變化情況。本實(shí)驗(yàn)分別向高/低脂冰淇淋中加入不用劑量的草莓多酚提取物,探究其對(duì)于
2、冰淇淋總酚含量、膨脹率、密度、流變學(xué)性質(zhì)、顯微結(jié)構(gòu)、融化率等性質(zhì)的影響。添加草莓多酚提取物后,高脂處理組雖然總酚含量增加,但仍低于同等添加量的低脂處理組,且差值穩(wěn)定在36.30±3.43mgGAE/100g;適當(dāng)添加草莓多酚提取物能夠提高冰激凌膨脹率;靜態(tài)流變學(xué)結(jié)果顯示,實(shí)驗(yàn)所用冰淇淋均為假塑性流體,且冰淇淋漿料的粘度普遍隨草莓多酚提取物的添加而增大;動(dòng)態(tài)流變學(xué)結(jié)果顯示,高水平添加草莓多酚提取物量較低水平添加量,冰激凌穩(wěn)定性較好,冰淇淋的升/降溫曲線在低溫區(qū)間差異較大;草莓多酚提取物的添加能夠減小冰淇淋體系中氣泡的直徑和分布均勻度,
3、而且能有效降低冰淇淋的融化率,尤其對(duì)高脂冰淇淋效果更為明顯,特別的,在融化時(shí)間為60min時(shí),添加草莓多酚提取物2.0%的低/高脂冰淇淋分別比相應(yīng)對(duì)照組的融化率降低了24.15%和32.55%。本論文的研究對(duì)于豐富營(yíng)養(yǎng)型冰激凌的研發(fā)具有重要意義,為把草莓多酚開發(fā)成功能性配方食品,提供了理論依據(jù)。關(guān)鍵詞:冰淇淋,草莓多酚冰淇淋,融化率,流變學(xué)性質(zhì)AbstractWiththeincreasingdemandforicecreamqualityandnutrition,itisaninevitablerequirementforthep
4、roductionofhigh?qualityicecreamproductswithhealthy,nutritiousandnaturalfunctionalactivesubstancestofilltheicecreamnutritionaldeficiencystatus?Strawberrypolyphenols(SP)havebeenshowntobegoodatantioxidantzanti?inflammatory,anti-agingzskinprotection,digestivesystempatholog
5、icalconditionsandetc?Becauseofitscertainthermalinstability,thisarticlehascarriedoutaseriesofresearchesontheresearchanddevelopmentoffrozenfoodsaddedwithstrawberrypolyphenols,anddefinedthechangesoficecreamqualityafteraddingstrawberrypolyphenols.Inthisresearch,differentle
6、velsofstrawberrypolyphenolsareaddedtotheicecreamwithhigh/lowleveloffatseparatelytoexploretheeffectoficecreamonthetotalphenolcontent,overrun,density,rheologicalproperties,microstructure,meltingdownpercent,etc.Theresultsshowthatwhenstrawberrypolyphenolextractsareadded,al
7、thoughthetotalphenolcontentinthehigh-fattreatmentgroupincreased,itwasstilllowerthanthelow-fattreatmentgroupwiththesameamountofaddition,andthediffereneewasstableat36.3±3.43mgGAE/100g?Appropriateadditionofstrawberrypolyphenolextractscanincreasetheoverrunoficecream?Static
8、rheologicalresultsshowthattheicecreamusedintheexperimentispseudoplasticfluid,andtheviscosityoftheicecreamserumgeneral