Application Of Sunflower-Seed Oil Body Enrichment In Low Fat Ice Cream

In this paper,the basic components and physicochemical properties of soybean,peanut and sunflower-seed oil body enrichment were compared,and the sunflower-seed oil body enrichment most suitable for ice cream production was selected;Low fat ice cream was prepared with sunflower-seed oil body enrichment as the source of fat and emulsifier in ice cream.With ordinary medium fat ice cream as the control group,the effect of the addition amount of sunflower-seed oil body enrichment(dry basis)on the quality of low fat ice cream slurry and ice cream products was studied under the condition of no homogenization.The optimal addition amount was 2.5%;Based on the addition of 2.5% sunflower-seed oil enrichment(dry basis),cocoa powder was added to make a new low-fat ice cream.The formula was optimized by single factor and response surface experiments.(1)The yield and solid content of soybean oil body enrichment were significantly lower than those of sunflower-seed oil body enrichment and peanut oil body enrichment(P<0.05),and it has beany smell that is difficult to cover up.There are differences in the extraction rate,composition and protein types of the three oil body enrichments.The viscosity of soybean oil body emulsion is significantly higher than that of the other two kinds of emulsion(P<0.05),and the viscosity of peanut oil body emulsion is the lowest.In terms of foaming property,emulsifying property,delamination stability and freeze-thaw stability,the performance of soybean oil body enrichment is better than the other two enrichments,and the performance of peanut oil body enrichment is the worst.Considering the extraction cost and physicochemical properties,sunflower-seed oil body enrichment was selected as the fat source of ice cream and the substitute of synthetic emulsifier.(2)Low fat ice cream was prepared by using sunflower-seed oil body enrichment as the fat source in ice cream without homogenization.The effects of the addition of sunflower-seed oil body enrichment(dry basis)on the rheology,water existing form of low-fat ice cream slurry and the expansion rate,melting resistance,color,texture,freeze-thaw stability and sensory quality of low-fat ice cream were studied.The results showed that the viscosity,storage modulus and loss modulus of ice cream slurry increased with the addition of oil body enrichment.When the addition of oil body enrichment was 3.5% ? 4%,the viscosity was equivalent to that of the control group;The proportion of non flowing water and bound water in the slurry increases gradually with the addition of enrichment,reaching the maximum at 4%;The expansion rate of ice cream products is(57.87 ± 2.34)% ?(67.89 ± 1.06)%,and the melting rate is(28.17 ± 0.26)% ?(35.46 ± 4.92)%.The color of ice cream with sunflower-seed oil body enrichment is poor;The hardness and chewability of ice cream showed the same change law,which first decreased and then increased with the addition of enrichment.The adhesion of ice cream increased with the increase of addition,and the elasticity of ice cream increased first and then decreased;The freeze-thaw stability of ice cream increased with the increase of the amount of oil body enrichment;The sensory score of ice cream was the highest when the addition amount was 2.5%.(3)The optimal formula of the new low-fat ice cream was: sucrose 16.03%,skimmed milk powder 10%,cocoa powder 1.48%,sunflower-seed oil body enrichment(dry basis)2.46%,stabilizer(guar gum: carrageenan: Xanthan Gum = 85:8:7)0.4%.The sensory score of the new low-fat ice cream prepared by this formula reached 94.667,and the fat content was only(2.81± 0.03)%.