摘要
冰淇淋具有热力学不稳定的特性,在加工、储运和销售过程中,温度波动导致冰晶体发生再结晶现象从而使得平均冰晶体尺寸增大,导致冰淇淋质地粗糙,口感变差。因此,抑制冰淇淋内冰晶体再结晶现象是保证冰淇淋质量的关键。本文综述了冷冻过程中冰晶体过冷、成核、生长和再结晶的形成机理及研究进展,冰淇淋原料中的乳化剂、稳定剂、甜味料和蛋白质对冰晶体再结晶的抑制作用,并详细介绍了超声波辅助冷冻技术、磁场辅助冷冻技术、高压辅助冷冻技术和电场辅助冷冻技术等新兴冷冻技术对冰淇淋再结晶的抑制作用,并对其未来的发展方向进行了展望,为适应线上销售趋势,研发新产品,解决冰淇淋冰晶体再结晶难题提供了理论参考。
Ice cream has the characteristic of thermodynamic instability.During processing,storage,transportation,and sales,temperature fluctuations cause recrystallization of ice crystals and then increase the average size of ice crystals,which leads to rough texture and poor taste of ice cream.Therefore,inhibiting the recrystallization of ice crystals in ice cream is the key to ensure the quality of ice cream.This paper reviews the formation mechanism and research progress of supercooling,nucleation,growth and recrystallization of ice crystals during freezing.The inhibitory effects of emulsifiers,stabilizers,sweeteners,and proteins in ice cream raw materials on ice crystal recrystallization are introduced in detail.Meanwhile,it also list the contents of freezing technologies such as ultrasonic assisted freezing,magnetic field assisted freezing,high-pressure assisted freezing,and electric field assisted freezing to inhibit ice cream recrystallization.The development direction of that is prospected,which provides a theoretical reference for adapting to the trend of online sales,developing new ice cream products and solving the problem of its crystal recrystallization.
作者
薛磊
刘爱国
刘园
刘立增
强锋
曲睿晶
XUE Lei;LIU Aiguo;LIU Yuan;LIU Lizeng;QIANG Feng;QU Ruijing(College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Tianjin Key Laboratory of Food Biotechnology,Tianjin 300134,China;Jiangsu Institute of Food and Drug Supervision and Inspection,Nanjing 210008,China;Tianjin Tianshi College,Tianjin 301700,China)
出处
《食品工业科技》
CAS
北大核心
2023年第23期394-402,共9页
Science and Technology of Food Industry
关键词
冰淇淋
乳化剂
稳定剂
甜味料
蛋白质
冰晶
技术
ice cream
emulsifier
stabilizer
sweetener
protein
ice crystals
technology
