搜索结果: 1-15 共查到“乳加工技术 ice cream”相关记录15条 . 查询时间(0.61 秒)
Effects of Fat Replacers on the Sensory Properties, Color, Melting, and Hardness of Ice Cream
ice cream fat replacers sensory
font style='font-size:12px;'>
2008/3/31
We examined the effects of individual fat replacers on the physical and sensory properties of fat-free ice cream. Ice creams (0.5% milk fat) were formulated with maltodextrin, milk protein concentrate...
Effect of Milk Fat on the Sensory Properties of Chocolate Ice Cream
ice cream chocolate milk fat
font style='font-size:12px;'>
2008/3/28
Nonfat (0.5%), low fat (4%), reduced fat (6%), and full fat (9%) chocolate ice creams were made. Whey protein and polydextrose were added as required so that all formulations contained the same amount...
Effect of Emulsifiers and Food Gum on Nonfat Ice Cream
nonfat ice cream emulsifier food gum ice crystals
font style='font-size:12px;'>
2008/3/28
Nonfat ice cream was made with a mix composition of 12% milk SNF, 12% sucrose, 5% corn syrup solids, 3.5% maltodextrin, and 0.25% stabilizer blend. Two emulsifiers at three levels each and one gum at ...
Recrystallization in Ice Cream After Constant and Cycling Temperature Storage Conditions as Affected by Stabilizers
ice crystals size distribution ice cream stabilizers
font style='font-size:12px;'>
2008/3/28
Storage under low constant temperature (–30°C) had no effect on the overall ice crystal size of stabilized or unstabilized ice cream samples; storage at a higher temperature (–16°C) showed clear evide...
Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers
ice crystals size distribution ice cream stabilizers
font style='font-size:12px;'>
2008/3/28
Ice crystal size distributions of dynamically frozen model solutions and ice cream after hardening were determined through image analysis using low temperature scanning electron microscopy. The effect...
Effect of Freezing Point and Texture Regulating Parameters on the Initial Ice Crystal Growth in Ice Cream
recrystallization freezing point texture ice cream
font style='font-size:12px;'>
2008/3/28
The objective of this research was to derive information on the technological influences on the ice recrystallization in ice cream after the freezer outlet during the sensitive temperature range from ...
Effects of Fat Content on the Sensory Properties, Melting, Color, and Hardness of Ice Cream
ice cream fat sensory properties
font style='font-size:12px;'>
2008/3/28
Ice creams were prepared that varied only in the percentage of milk fat (0.1, 3, 7, or 10%) and the corresponding total solids. All mixes were formulated to have similar freezing points and percentage...
Effect of Milk Fat Content on Flavor Perception of Vanilla Ice Cream
vanilla flavor fat content ice cream
font style='font-size:12px;'>
2008/3/28
The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined ...
Effect of Emulsifiers on the Body and Texture of Low Fat Ice Cream
low fat ice cream emulsifiers ice crystals
font style='font-size:12px;'>
2008/3/28
Four emulsifiers at three levels each were evaluated in low fat ice creams (2% fat). Emulsifiers were a polysorbate 80 blend with monoglycerides and diglycerides, 40% -monoglyceride, 70% -monoglycerid...
Ice Recrystallization in Ice Cream: Interactions Between Sweeteners and Stabilizers
recrystallization ice cream sweetener stabilizer
font style='font-size:12px;'>
2008/3/27
Recrystallization in ice creams that were made with various combinations of four sweeteners [20 DE (dextrose equivalent) corn syrup solids, 42 DE corn syrup solids, sucrose, and high fructose corn syr...
Effect of Sweetener, Stabilizer, and Storage Temperature on Ice Recrystallization in Ice Cream
recrystallization formulation storage temperature ice cream
font style='font-size:12px;'>
2008/3/25
In ice cream manufacturing, control of ice crystal growth through proper formulation and storage temperature is important for stability during storage. The objective of this study was to investigate t...
Vane Method to Evaluate the Yield Stress of Frozen Ice Cream
vane method rheology ice cream yield stress
font style='font-size:12px;'>
2008/3/25
The ability of ice cream to be dipped or scooped is a direct consequence of yield stress; however, yield stresses of frozen ice cream have not been quantified because of the lack of suitable testing e...
Casein Micelles Partially Hydrolyzed by Chymosin to Modify the Texture of Lowfat Ice Cream
ice cream low fat chymosin texture
font style='font-size:12px;'>
2008/3/23
Lowfat (2%) ice cream was prepared from mixes that were subjected to limited proteolysis with chymosin. The mix was treated with either .64 or .85 IMCU (international milk-clotting units) of chymosin/...
Viscosity of Ice Cream Mix at Pasteurization Temperatures
stabilizers polysaccharides viscosity pasteurization
font style='font-size:12px;'>
2008/3/22
To calculate the holding times of ice cream mixes in the tubes of HTST pasteurizers, accurate viscosity data are needed for the temperatures and the shear rates of interest. Apparent viscosity was det...
The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream
glass transition ice cream stabilizers thermomechanical analysis
font style='font-size:12px;'>
2008/3/17
The objective of this study was to describe further the mechanism by which polysaccharide stabilizers contribute to stability of frozen dairy desserts. The influence of stabilizers on the thermal prop...