Choi Mi-Jung, Shin Kwang-Soon
Department of Bioresrouces and Food Science, Konkuk University, Seoul 143-701, Korea.
Department of Food Science and Biotechnology, Kyonggi University, Suwon 443-760, Korea.
Korean J Food Sci Anim Resour. 2014;34(6):757-62. doi: 10.5851/kosfa.2014.34.6.757. Epub 2014 Dec 31.
The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.
本研究的目的是调查各种优质冰淇淋在物理和感官特性上的差异。通过生产品牌对各种冰淇淋的物理特性进行比较。样品的含水量各不相同，BR的含水量最高，为60.5%，其次是NT和CS，分别为57.8%和56.9%。在所有样品中，含水量越高，糖度和乳脂含量越低。样品的密度在所有样品中显示出几乎相似的值（p>0.05）。每种冰淇淋的粘度对任何品牌的含水量均无影响。在冰淇淋融化之前，总色差取决于明度，尤其是在香草冰淇淋中，这是由于冰晶表面的光反射所致。CS产品融化得最快。在感官测试中，CS的甜度强度得分显著更高，但颜色强度得分更低，这可能是由于总颜色差异较小，消费者可能认为CS的颜色不太浓郁。从这项研究来看，尽管乳脂浓度是优质冰淇淋的关键因素，但冰淇淋配送的冷链系统对于决定物理特性可能很重要。
