超声波辅助处理以改善龙果和香冰淋的质地和营养保持
Pham Van Thinh1, Ngoc Duc Vu2, Trinh Thi Nhu Hang Nguyen2
1Faculty of Tourism and Culinary, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, Vietnam, huit.edu.vn.
International journal of food science
|December 1, 2025
概括
超声处理改善了水果冰淋的质地和营养保留. 这种创新方法增强了乳化,减少了龙果和香冰淋中的冰晶,为冷甜点生产提供了一种新的方法.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 传统的冰淋生产面临着冰晶化,质地和营养降解等挑战.
- 消费者对营养丰富,天然和丰富感官的冷甜点的需求正在增加.
- 像龙果和香这样的热带水果提供营养益处,但在加工过程中容易降解.
研究的目的:
- 探索超声波技术在生产以水果为基础的冰淋方面的创新应用.
- 增强冰淋的物理化学特性,包括乳化,冰晶形成和营养保留.
- 调查超声处理对龙果和香冰淋质量的影响.
主要方法:
- 超声波处理对双热带水果 (龙果+香) 乳制品矩阵的应用.
- 超声波功率,处理时间和温度的系统变化.
- 分析化驱动的微观结构变化,质和营养含量 (维生素C,总).
主要成果:
- 超声处理改善了乳化和降低了冰晶大小.
- 腔化导致脂肪球体分解和更细的冰晶,影响了风湿学.
- 确定了一个实际的加工窗口,在更高的功率下平衡改善的粘度和分散与潜在的营养成分权衡.
结论:
- 超声波技术提供了一种新且有效的方法来提高水果冰淋的质量.
- 该研究提供了一个框架,将微观结构变化与风湿学和营养结果联系起来.
- 优化的超声波参数可以增强冷甜点中的感觉属性和营养稳定性.
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