Research And Factory Design Of Vegetable-fat Ice Cream Emulsified And Stable With Citrus Fiber

In recent years,the market’s demand for vegetable-fat ice cream is strong,which has attracted the attention of researchers.In this study,citrus fiber was used to emulsify and stablize corn oil to prepare emusions.The effect of citrus fiber on emulsion and ice cream was studied.A formula of chocolate-flavored ice cream was established.The factory design of producing 10 t vegetable-fat ice cream per day was carried out.The specific research results are as follows:(1)Citrus fiber can be used to emulsify and stabilize corn oil emulsion.When the content of citrus fiber in the emulsion is≥0.2 wt%,emusions show good stability.Citrus fiber increases the viscosity,storage modulus,and loss modulus of the emulsion,making the emulsion behave as a pseudoplastic non-Newtonian fluid;the potential results of the emulsion show the potential absolute values of emulsions containing 0.2 wt%and 0.3 wt%citrus fiber more than 30 mV,the chromaticity test results also show that the above two emulsions have the largest brightness values,which are 86.37 and 86.04,respectively,indicating that the emulsification effect is good;The emulsion index of emulsions including≥0.2 wt%citrus fiber reached 100%during 30 d storage period and under different temperature conditions,showing strong stability;with the increase of citrus fiber content,the emulsion also showed a trend of increasing stability after centrifugation and freeze-thaw processes.Therefore,when the content of citrus fiber in the emulsion≥0.2 wt%,the stability of the emulsion is stronger,which is suitable for preparing ice cream as plant-based cream.(2)The ice cream prepared with the emulsified and stable emulsion of citrus fiber as the raw material has high stability and good product quality,especially the ice cream formed by the emulsion containing 0.3 wt%of citrus fiber has the highest acceptance degree.The ice creams made from emulsions containing 0.2 wt%and 0.3 wt%citrus fibers show good overrun ratios up to about 25%;the increase of citrus fibers in the emulsions can significantly reduce the stability index of ice cream slurry and enhance stability.The viscosity,storage modulus and loss modulus of ice cream slurry increase with the increase of citrus fiber content in the emulsion,which makes the elastic properties of ice cream in the dominant position,which is conducive to maintaining a certain hardness and chewiness of ice cream;in addition,the increase of citrus fiber content improves the melting resistance,hardness,chewiness and stickiness of ice cream,which is beneficial to the formation of good quality characteristics of ice cream.(3)The optimal formula of chocolate-flavored vegetabe-fat ice cream was determined:water 62.88 wt%,skim milk powder 12 wt%,sucrose 12 wt%,corn oil 12 wt%,cocoa powder 1.0 wt%,citrus fiber 0.12 wt%.The factory design of producing 10 t ice cream per day was carried out.The area of this factory is 9000 m~2,the annual profit rate is about25.1%,and the capital payback period is about 4 years.