【作者】 张燕；

【导师】 涂宗财； 侯鹏；

【作者基本信息】 南昌大学 ， 食品工程（专业学位）， 2016， 硕士

【摘要】 我国冰淇淋产业虽起步较晚,但发展迅速,目前已成为全球发展速度最快的冰淇淋冷冻食品市场,每年以20%~30%的速度不断飙升。但与发达国家相比,仍存在年人均消费量低、中高端产品占有量偏少、自动化技术落后的问题,并且传统的冰淇淋脂肪含量高,在一定程度上会加剧高血脂、肥胖症等疾病的发生。针对这些问题,本论文选用早米中的早米淀粉为原料,经酶法制备出不同低DE值的早米淀粉脂肪替代品,对脂肪替代品的性质等进行研究,并将其应用至低脂冰淇淋中,最后对产品进行工厂设计和经济效益分析。采用耐高温α-淀粉酶处理早米淀粉,以DE值作为淀粉酶解程度的评价指标,通过单因素实验制备出DE值分别为2,3,4,5,6的早米淀粉,并对低DE值早米淀粉的理化性质及微观分布进行研究,结果表明:低DE值早米淀粉的平均粒径、冻融稳定性、凝沉性以及透明度均在一定程度上优于原淀粉,随DE值的增大,早米淀粉的透明度增大,而平均粒径减小,凝沉性、冻融稳定性也降低;扫描电镜结果表明:随着酶解程度的加深,低DE值早米淀粉颗粒逐渐减小。根据对不同低DE值早米淀粉性质的研究,可将其作为脂肪替代品应用在不同的食品加工领域。采用流变学的方法测定低DE值早米淀粉的表观粘度随剪切速率及温度的变化,剪切速率结果表明:在低剪切速率下,DE为2的早米淀粉表观粘度最大,且随剪切速率的增大,低DE值早米淀粉的表观粘度均逐渐降低,表现为假塑性流体;温度扫描结果表明:随DE值的增大或温度的升高,低DE值早米淀粉的表观粘度均降低,有利于后期低脂冰淇淋的研制。在低DE值早米淀粉性质研究的基础上,将低DE值早米淀粉应用至冰淇淋中,以膨胀率、融化率及感官评定为冰淇淋品质的评价指标,通过单因素及正交实验对低脂冰淇淋的配方进行设计与优化,最终确定低脂冰淇淋的配方为:DE 4的早米淀粉脂肪替代率40%、奶油24%、脱脂奶粉5%、蔗糖15%、单甘酯0.1%、蔗糖酯0.1%、瓜尔豆胶0.28%、黄原胶0.07%、蛋黄液0.1%;老化时间为6 h,凝冻时间为20 min。依据工厂设计的要求及产品的生产工艺特点进行年产2400吨低脂冰淇淋的工厂设计,分别从厂区平面设计、车间平面设计、物料衡算、设备选型等方面进行论证;同时对其进行经济效益分析,最终得出工厂年利润率可达34.20%,纯利润1231.2万元/年。更多还原

【Abstract】 The development of ice cream industry in China is really rapid with a late start though, rising at the rate of 20% ~ 30% every year. And it has become the fastest growing ice cream frozen food market in the world at present. Compared with developed countries, there are several problems in the ice cream industry in China, which include low per capita annual consumption, a tiny market in the medium and high quality products, a low degree of automation in processing technic and a high fat content in the traditional ice cream can aggravate the occurrence of hyperlipidemia, obesity and other diseases at a certain degree. In order to solve these problems, we chose early rice starch as raw material in this paper, and the early rice starch fat substitutes with low DE value which was made by enzymatic hydrolysis was used in the research of the low-fat ice cream. Besides, the properties of the early rice starch fat substitutes with low DE value had been studied and applied in food processing. Moreover, the proper factory design and the economic benefit analysis of the products had been presented.The early rice starch whose DE value of 2, 3, 4, 5, 6 were prepared by enzymatic hydrolysis method with heat-resisting α-amylase, DE value as the amylase solution degree of evaluation index. And the physico-chemical properties and micro-distribution of the early rice starch with low DE value were studied. The results showed that compared with the raw starch, the mean particle diameters, freeze-thaw stability, the retrogradation and transmittance in the early rice starch with low DE value is better in some degree. And as the increasing of the DE value of the early rice starch with low DE value, the mean particle diameters is smaller, the transmittance is higher, the freeze-thaw stability and retrogradation is lower. Scanning electron microcopy images showed that large particles starch decreased in the early rice starch with low DE value. A suitable early rice starch with low DE value can be as the fat substitute applied to different field of food processing according to properties research.The apparent viscosity of early rice starch with low DE value changing with the shear rate and temperature were measured by the method of rheology. The experimental of shear rate showed the apparent viscosity of early rice starch with DE value 2 is largest at low shear rate, and the apparent viscosity decreased with the increasing of shear rate, early rice starch with low DE value would become pseudoplastic fluid. The experimental of temperature showed the apparent viscosity of early rice starch with low DE value decreased with the increasing of DE value, which is good for the research of low-fat ice cream afterwards.The early rice starch with different DE value was applied to the production of low-fat ice cream based on properties research. Using expansion rate, melting rate and sense evaluation as research object of ice cream quality. Designed and optimized the formulation of the low-fat ice cream by single factor and orthogonal experiments. The results showed that the early rice starch with DE value 4 is the best fat replacer for low-fat ice cream and the best replacement rate is 40%, the content of cream is 24%, the content of skim milk powder is 5%, the content of sugar is 15%, the content of monoglycerides is 0.1%, the content of purer sucrose esters is 0.1%, the content of guar gum is 0.28%, the content of xanthan is 0.07%, the content of egg yolk is 0.1%, the digestion time is 6 h and agitation time is 20 min.Based on the principle of plant design and production process characteristics, a factory design and economic benefit analysis of low fat ice cream which annual output is 2400 tons has been presented in this paper. This paper are carried out in the following aspects like the factory’s total plane chart, workshop floor plan, the plant’s process, material balance, the economic analysis and so on. The annual rate of profit is 34.20% whose annual net profit is 12.31 million RMB.更多还原