Mykhalevych Artur, Buniowska-Olejnik Magdalena, Polishchuk Galyna, Puchalski Czesław, Kamińska-Dwórznicka Anna, Berthold-Pluta Anna
Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine.
Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35-601 Rzeszow, Poland.
Foods. 2024 Jan 3;13(1):170. doi: 10.3390/foods13010170.
The use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties. This article shows the main rheological and thermophysical characteristics of ice cream mixes, as well as color parameters, microstructure, analysis of ice crystals and quality indicators of ice cream during storage. The most significant freezing of free water ( ≤ 0.05) was observed in the temperature range from the cryoscopic temperature to -10 °C. The microscopy of experimental ice cream samples based on hydrolyzed whey concentrates indicates the formation of a homogeneous crystalline structure of ice crystals with an average diameter of 13.75-14.75 μm. Microstructural analysis confirms the expediency of using whey protein isolate in ice cream, which ensures uniform distribution of air bubbles in the product and sufficient overrun (71.98-76.55%). The combination of non-hydrolyzed whey concentrate and 3% whey protein isolate provides the highest stability to preserve the purity and color intensity of the ice cream during storage. The produced ice cream can be classified as probiotic (number of not lower than 6.2 log CFU/g) and protein-enriched (protein supply from 15.02-18.59%).
由于对其特性研究不足，浓缩液态乳清在冰淇淋配方中的应用受到限制，尤其是与其他乳清蛋白粉混合使用时。本文展示了冰淇淋混合料的主要流变学和热物理特性，以及冰淇淋在储存期间的颜色参数、微观结构、冰晶分析和品质指标。在从冰点温度到 -10°C 的温度范围内，观察到游离水的最大冻结量（≤0.05）。基于水解乳清浓缩物的实验性冰淇淋样品的显微镜观察表明，形成了平均直径为 13.75 - 14.75μm 的冰晶均匀晶体结构。微观结构分析证实了在冰淇淋中使用乳清分离蛋白的合理性，这确保了产品中气泡的均匀分布和足够的膨胀率（71.98 - 76.55%）。未水解的乳清浓缩物与 3% 的乳清分离蛋白的组合提供了最高的稳定性，以在储存期间保持冰淇淋的纯度和颜色强度。所生产的冰淇淋可归类为益生菌型（数量不低于 6.2 log CFU/g）和富含蛋白质型（蛋白质含量为 15.02 - 18.59%）。
