Ruger P R, Baer R J, Kasperson K M
Dairy Science Department, South Dakota State University, Brookings 57007-0647, USA.
J Dairy Sci. 2002 Jul;85(7):1684-92. doi: 10.3168/jds.S0022-0302(02)74241-0.
Ice cream samples were made with a mix composition of 11% milk fat, 11% milk solids-not-fat, 13% sucrose, 3% corn syrup solids (36 dextrose equivalent), 0.28% stabilizer blend, or 0.10% emulsifier and vanilla extract. Mixes were high temperature short time pasteurized at 80 degrees C for 25 s, homogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second, and cooled to 3 degrees C. The study included six treatments from four batches of mix. Mix from batch one contained 0.10% emulsifier. Half of this batch (treatment 1), was subsequently frozen and the other half (upon exiting the pasteurizer) was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 2), and cooled to 3 degrees C. Mix from batch two contained 0.28% stabilizer blend. Half of this batch was used as the control (treatment 3), the other half upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 4), and cooled to 3 degrees C. Batch three, containing 0.10% emulsifier and 1% whey protein concentrate substituted for 1% nonfat dry milk, upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 5), and cooled to 3 degrees C. Batch four, containing 0.28% stabilizer blend and 1% whey protein concentrate substituted for 1% nonfat dry milk, upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/ cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 6), and cooled to 3 degrees C. Consistency was measured by flow time through a pipette. Flow time of treatment 3 was greater than all treatments, and the flow times of treatments 4 and 6 were greater than treatments 1, 2, and 5. Flow time was increased in ice cream mix by the addition of stabilizer. Double homogenization lowered ice cream mix flow time in the presence of stabilizer, but no difference in flow time was observed without stabilizer addition. Treatment 4 had a lower mean ice crystal size at 10 d postmanufacture compared with treatment 3; however, overall texture acceptability between treatments 3 and 4 was similar. Mean ice crystal size of treatment 6 was less at 18 wk postmanufacture compared with treatment 3; however, overall texture acceptability for treatments 3, 4, and 6 was similar. Mean ice crystal sizes of treatments 1, 2, and 5 were greater at 10 d and 18 wk compared with treatment 3. Sensory evaluation indicated that treatments 3, 4, and 6 had higher mean scores for icy, coldness intensity, and creaminess than treatments 1, 2, and 5 at 10 d and 18 wk postmanufacture.
11%乳脂肪、11%非脂乳固体、13%蔗糖、3%玉米糖浆固体（葡萄糖当量36）、0.28%稳定剂混合物或0.10%乳化剂及香草精。混合料经80℃高温短时间巴氏杀菌25秒，第一阶段在141千克力/平方厘米压力下均质，第二阶段在35千克力/平方厘米压力下均质，然后冷却至3℃。该研究包括来自四批混合料的六种处理方式。第一批混合料含有0.10%乳化剂。这批混合料的一半（处理方式1）随后进行冷冻，另一半（在离开巴氏杀菌器后）加热至60℃，第一阶段在141千克力/平方厘米压力下再次均质，第二阶段在35千克力/平方厘米压力下再次均质（处理方式2），然后冷却至3℃。第二批混合料含有0.28%稳定剂混合物。这批混合料的一半用作对照（处理方式3），另一半在离开巴氏杀菌器后加热至60℃，第一阶段在141千克力/平方厘米压力下再次均质，第二阶段在35千克力/平方厘米压力下再次均质（处理方式4），然后冷却至3℃。第三批混合料含有0.10%乳化剂且用1%乳清蛋白浓缩物替代1%脱脂奶粉，在离开巴氏杀菌器后加热至60℃，第一阶段在141千克力/平方厘米压力下再次均质，第二阶段在35千克力/平方厘米压力下再次均质（处理方式5），然后冷却至3℃。第四批混合料含有0.28%稳定剂混合物且用1%乳清蛋白浓缩物替代1%脱脂奶粉，在离开巴氏杀菌器后加热至60℃，第一阶段在141千克力/平方厘米压力下再次均质，第二阶段在35千克力/平方厘米压力下再次均质（处理方式6），然后冷却至3℃。通过移液管的流动时间来测量稠度。处理方式3的流动时间比所有处理方式都长，处理方式4和6的流动时间比处理方式1、2和5长。添加稳定剂会增加冰淇淋混合料的流动时间。在有稳定剂存在的情况下，二次均质会降低冰淇淋混合料的流动时间，但在不添加稳定剂时未观察到流动时间有差异。与处理方式3相比，处理方式4在生产后10天的平均冰晶尺寸更小；然而，处理方式3和4之间的总体质地可接受性相似。与处理方式3相比，处理方式6在生产后18周的平均冰晶尺寸更小；然而，处理方式3、4和6的总体质地可接受性相似。与处理方式3相比，处理方式1、2和5在10天和18周时的平均冰晶尺寸更大。感官评价表明，在生产后10天和18周时，处理方式3、4和6在冰感、冷度强度和乳脂感方面的平均得分高于处理方式1、2和5。
