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投稿时间：2024-01-26
投稿时间：2024-01-26
中文摘要: 该文以百香果浆、啤酒为原料，制作一种全新的低酒精度啤酒冰淇淋。通过单因素试验及响应面试验优化百香果啤酒冰淇淋配方，优化后配方为全脂奶粉45%、淡奶油10%、鸡蛋5%、明胶0.4%、淀粉0.3%、纯净水25.3%、啤酒7.6%、百香果汁5.2%、白砂糖1.2%，以优化后的配方制得的百香果啤酒冰淇淋呈淡黄色，质地细腻均一，具有协调的啤酒及百香果香气，味道中苦味、甜味、酸味均衡，且酒精度小于0.5% vol；其感官评分为88.30±4.38，膨胀率为（48.60±1.75）%，融化率为0.011 0±0.001 5，硬度为（2 968.00±72.62） g，黏附性为（9.12±0.56） g·s。
Abstract:A new low-alcohol beer ice cream was developed with passion fruit pulp and beer as raw materials.The formula for passion fruit-beer ice cream was optimized through single factor and response surface experiments. The optimized formula consisted of 45% whole milk powder， 10% cream， 5% eggs， 0.4% gelatin，0.3% starch， 25.3% purified water， 7.6% beer， 5.2% passion fruit juice， and 1.2% sugar. The passion fruitbeer ice cream produced with the optimized formula had a light yellow color， delicate and uniform texture. It had the coordinated aroma of beer and passion fruit， balanced taste of bitterness， sweetness， and sourness， with an alcohol content of less than 0.5% vol. Its sensory score was 88.30±4.38， expansion rate was （48.60± 1.75）%，melting rate was 0.011 0±0.001 5， hardness was （2 968.00±72.62） g， and adhesion was （9.12± 0.56） g·s.
keywords: passion fruit beer ice cream process optimization quality
文章编号：202510016 中图分类号： 文献标志码：
基金项目:内蒙古大学生创新创业训练计划项目（202310127039）；内蒙古科技大学基本业科研务费项目（2023QNJS142、2023QNJS143）
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