Abstract
Kev yaj sai sai ntawm cov dej khov nab kuab tom qab kev cuam tshuam ntawm cov kab mob khaub thuas yog qhov kev sib tw ua haujlwm ntev uas ntsib kev lag luam, tshwj xeeb tshaj yog nyob rau hauv cov cheeb tsam kub thiab e-kev lag luam logistics scenarios. Txoj kev tshawb no tshawb xyuas cov txheej txheem tswj hwm kev sib koom ua ke ntawm ternary emulsifier sib xyaw suav nrog propylene glycol monostearate (PGMS), polyglycerol esters (PGE), thiab distilled monoglycerides (DMG) ntawm ice cream melt-ua hauj thiab ua npuas ncauj stability. Cov txiaj ntsig tau pom tias ntawm PGMS: PGE: DMG huab hwm coj piv ntawm 5: 3: 2 thiab tag nrho qib ntxiv ntawm 0.35%, lub kaw lus nthuav tawm qhov kev ua tau zoo: 50% lub sijhawm meltdown txuas ntxiv los ntawm 38 min (tswj) mus rau 67 min, overrun nce mus txog 92% ± 3%, thiab cov qhab nia ntsuas qhov siab tshaj plaws ntawm txhua pawg. Qhov kev ua haujlwm no nthuav tawm cov txheej txheem kev tswj hwm microstructural los ntawm peb qhov kev xav -interfacial zaj duab xis lub zog, cov roj ib feem coalescence tus nqi, thiab cov dej khov recrystallization inhibition{15}} muab ob qho tib si theoretical foundations thiab cov tswv yim cov lus qhia rau kev tsim qauv ntawm kev lag luam yaj - ice cream resistant.
Ntsiab lus:Ice cream yaj-kuj; PGMS; Polyglycerol esters; Distilled monoglycerides; Ternary sib tov; Ua npuas ncauj stability
Taw qhia
Ice cream yog ib tug complex multi-phase system uas muaj cov roj globules, cov dej khov nab kuab, cua npuas, thiab cov kua qab zib matrix. Nws cov qauv kev ruaj ntseg yog qhov cuam tshuam rau qhov kub thiab txias. Thaum cov hlua txias raug cuam tshuam, cov dej khov siv lead ua loj hlob sai, huab cua npuas coalesce, thiab cov rog globules sib sau ua ke, thaum kawg ua rau cov khoom tawg thiab kev puas tsuaj. Kev lag luam ice cream thoob ntiaj teb raug kev txom nyem ntau pua lab nyiaj daus las hauv kev lag luam txhua xyoo vim yog melting - cuam tshuam txog cov teeb meem zoo. Tsim cov qauv dej khov nab kuab nrog cov yaj zoo tshaj -kev tawm tsam tau dhau los ua kev txhawj xeeb rau kev kawm thiab kev lag luam.
Emulsifiers ua si ntau lub luag haujlwm tseem ceeb hauv cov dej khov nab kuab: txo cov roj-dej interfacial nro kom yooj yim rau cov roj emulsification, ua rau muaj roj ib feem coalescence thaum lub sij hawm laus los tsim ib qho peb -sib nqus network uas txhawb nqa huab cua npuas, thiab stabilizing cov pa roj -kua thiab whipping thaum lub sij hawm whipping. Txawm li cas los xij, ib leeg emulsifiers feem ntau tawm tsam kom ua tiav ib txhij ua tiav peb qhov kev xav tau ntawm yaj-kuj, overrun, thiab lub qhov ncauj-DMG muaj cov thickening zoo tab sis tsis txaus ua npuas ncauj stability; PGMS muab cov cuab yeej zoo aerating tsis tau txwv cov yaj- ua kom muaj zog; PGE qhia qhov yooj yim ntawm interfacial zaj duab xis tab sis nyuaj rau kev tswj hwm ib nrab coalescence thaum siv ib leeg.
Raws li cov kev txiav txim siab no, txoj kev tshawb fawb no nthuav tawm cov tswv yim sib xyaw ua ke nrog PGMS / PGE / DMG, txhawm rau txhawb kev sib koom ua ke ntawm cov emulsifiers nrog cov qauv molecular sib txawv thiab cov txiaj ntsig ntawm HLB los tsim cov yeeb yaj kiab interfacial uas muaj ob qho tib si rigidity thiab saj zawg zog, yog li tib lub sij hawm txhim kho {0} foamice stability thiab melting cream.
Cov ntaub ntawv thiab cov txheej txheem
1 Cov khoom siv
PGMS (propylene glycol monostearate, HLB≈3.5, purity Ntau dua los yog sib npaug rau 95%), PGE (polyglycerol fatty acid esters, HLB≈6.0,℃ntawm polymerization 3-5), thiab DMG (distilled monoglycerides ntau tshaj li 95%), los yog tag nrho cov ntsiab lus zoo sib npaug monoglycerides, HLB≈ zaub mov-qib, coj mus muag. skim mis hmoov (cov ntsiab lus protein 34%), mis nyuj tsis muaj roj (cov mis nyuj muaj roj 99.9%), sucrose, pob kws syrup solids (DE 42), guar gum, carrageenan, thiab microcrystalline cellulose yog tag nrho cov khoom xyaw.
2 Kev tsim thiab kev ua haujlwm
Lub hauv paus ice cream formulation muaj xws li: mis nyuj rog 8.0%, tsis yog - cov mis nyuj rog 10.5%, sucrose 12.0%, pob kws phoov solids 4.0%, thiab tag nrho cov khib nyiab 36.5%. Tag nrho cov emulsifier ntxiv theem tau kho ntawm 0.35% (w / w ntawm tag nrho cov mix), nrog ternary blending ratios tsim raws li qhia nyob rau hauv Table 1. Ib tug stabilizer blend (guar gum 0.12%, carrageenan 0.02%, microcrystalline cellulose 0.15%) tau khaws cia nyob rau hauv tag nrho cov pab pawg neeg.
Kev ua cov kauj ruam: cov khoom sib xyaw → stirring ntawm 60℃rau 30 min → homogenization (65 degree, thawj theem 15 MPa / thib ob theem 3 MPa) → pasteurization (80 degree, 30 s) → txias txias rau 4℃→ laus (4℃, 4 h, qis -freezer tawm) nrawm nrawm -5.5 degree) → filling → hardening hauv moj tej tawg qhov (-40℃, 30 min) → cia ntawm -18℃.
Table 1 Kev sim tsim rau Ternary Emulsifier Blends
| Pab pawg | PGMS (%) | PGE (%) | DMG (%) | Tag nrho (%) |
|---|---|---|---|---|
| T0 (Control) | 0.35 | 0 | 0 | 0.35 |
| T1 | 0.20 | 0.10 | 0.05 | 0.35 |
| T2 | 0.175 | 0.105 | 0.07 | 0.35 |
| T3 (5:3:2) | 0.175 | 0.105 | 0.07 | 0.35 |
| T4 | 0.14 | 0.14 | 0.07 | 0.35 |
| T5 | 0.10 | 0.10 | 0.15 | 0.35 |
3 Txoj Kev Ntsuas
Melt-kuaj ntsuas:Hardened ice cream qauv (-18 degree, 100 mL cylindrical puab) tau muab tso rau ntawm ib tug hlau daim phiaj (2 hli mesh) nyob rau hauv ib tug tas li- kub chamber ntawm 25℃± 0.5℃. Thawj lub sij hawm drip thiab 50% huab hwm coj meltdown lub sij hawm raug kaw. Melt-resistance ratio yog txhais raws li 50% meltdown lub sij hawm muab faib los ntawm cov tswj.
Overrun ntsuas:Qhov loj ntawm lub ntim ruaj khov ntawm cov dej khov nab kuab tau hnyav ua ntej thiab tom qab khov. Overrun (%)=(ntau ua ntej khov - huab hwm coj tom qab khov) / huab hwm coj tom qab khov × 100%.
Fat ib nrab coalescence tus nqi:Txiav txim siab los ntawm kev tshem tawm cov kuab tshuaj-UV spectrophotometric. Ib nrab coalescence tus nqi=cov ntsiab lus rog dawb / tag nrho cov rog cov ntsiab lus × 100%.
Ua npuas ncauj stability:Cov ice cream melted yog re- nplawm, thiab lub sij hawm yuav tsum tau txo 50% ua npuas ncauj ntim tau sau ua npuas ncauj ib nrab - lub neej.
Kev ntsuas qhov ntsuas:Lub vaj huam sib luag ntawm 12 tus kws ntsuam xyuas kev cob qhia tau soj ntsuam cov yaj- nqes qhov ncauj, smoothness, creaminess, txias txias, thiab tag nrho kev lees txais siv 9-point hedonic nplai.
Cov txiaj ntsig thiab kev sib tham
1 Qhov cuam tshuam ntawm kev sib xyaw ua ke ntawm Melt-Resistance
Daim duab 1 qhia txog tus cwj pwm melting ntawm ice cream nyob rau hauv txawv emulsifier ratios. T0 tswj (PGMS ib leeg) tau nthuav tawm 50% meltdown lub sij hawm ntawm 38 min thiab thawj lub sij hawm drip ntawm 22 min. Ntawm cov pab pawg ternary sib xyaw, T3 (PGMS:PGE:DMG=5}: 3: 2) tau ua kom pom qhov ua tau zoo tshaj plaws, nrog rau 50% meltdown lub sij hawm txuas ntxiv mus rau 67 min- 76.3% kev txhim kho ntawm kev tswj- thiab thawj lub sij hawm drip ncua mus rau 41 min.
Table 2 Melt-Resistance thiab Structural Parameters of Ice Cream Samples
| Pab pawg | 50% Meltdown (min) | Thawj Dej (min) | Tshaj tawm (%) | Ib nrab Coalescence (%) | Ua npuas ncauj ib nrab-Lub neej (min) |
|---|---|---|---|---|---|
| T0 | 38±2 | 22±1 | 78±4 | 42±3 | 18±2 |
| T1 | 52±3 | 31±2 | 85±3 | 55±4 | 24±3 |
| T2 | 59±2 | 36±2 | 88±2 | 62±3 | 28±2 |
| T3 | 67±3 | 41±2 | 92±3 | 68±3 | 34±3 |
| T4 | 55±2 | 33±2 | 83±4 | 58±4 | 26±2 |
| T5 | 45±3 | 27±2 | 72±5 | 38±4 | 20±3 |
Thaum DMG cov ntsiab lus tsawg dhau (T1), cov yeeb yaj kiab interfacial tsis muaj qhov nruj txaus, qhov kev sib koom ua ke ib nrab yog qhov tsis zoo (55%), cov qauv ua npuas dej tseem xoob, thiab yaj ua haujlwm sai heev. Hloov pauv, thaum DMG cov ntsiab lus siab dhau heev lawm (T5), cov roj globules sib sau ua ke rau hauv cov rog loj uas cuam tshuam ua npuas dej sib xws, ua rau cov overrun poob mus rau 72% thiab yaj-tsis kam ua kom tsis zoo. Qhov no qhia tau hais tias muaj qhov zoo ntawm DMG qhov rais nyob rau hauv lub ternary blend system- cov roj crystalline txaus yog xav tau los tsim lub cev pob txha, tab sis kev sib sau ntau dhau yuav tsum zam kom tsis txhob muaj kev ncaj ncees npuas.
2 Interfacial Regulation Mechanisms of the Ternary Blend
Kev txhim kho yaj-kev tiv thaiv tau pom zoo los ntawm PGMS/PGE/DMG ternary blends tshwm sim los ntawm kev sib koom ua ke ua haujlwm ntawm peb theem:
Interfacial zaj duab xis theem:DMG muab cov txheej txheem crystalline fatty interfacial uas ua haujlwm raws li cov nodes thiab lub moj khaum ntawm ua npuas ncauj network; PGE, nrog nws tus nqi HLB siab heev thiab zoo heev interfacial yooj, tsim ib zaj duab xis elastic ntawm cov pa roj -kua interface, txhim kho cov npuas tiv thaiv deformation; PGMS tuav lub luag haujlwm nruab nrab, muaj peev xwm ntawm kev sib koom ua ke-crystalizing nrog DMG los txhawb lub zog hauv lub network thaum sib koom ua ke txo qis kev sib tshuam nrog PGE los pab txhawb kev tsim cov npuas zoo.
Txoj cai ib nrab coalescence:Fat ib nrab coalescence yog qhov tseem ceeb rau kev tsim cov ice cream ua npuas ncauj qauv. Thaum tus nqi ntawm ib nrab coalescence tsawg dhau (<50%), the fat network cannot effectively support the air bubbles; when it is excessively high (>80%), cov rog rog ua rau cov npuas coalescence thiab cov qauv tawg. 68% ib nrab coalescence tus nqi ntawm pawg T3 ntog nyob rau hauv lub qhov rais zoo tshaj plaws qhia nyob rau hauv cov ntaub ntawv (60-75%), kom ntseeg tau lub network txuas ntxiv thaum tsis txhob muaj kev sib tsoo muaj feem cuam tshuam nrog kev sib sau ntau dhau.
Ice Crystal inhibition:Lub interfacial zaj duab xis thiab rog network tsim los ntawm ternary emulsifier sib xyaw ua raws li lub cev teeb meem, retarding Ostwald ripening ntawm ice crystals. Tom qab 30 hnub ntawm kev khaws cia ntawm -18 degree, qhov nruab nrab ntawm cov dej khov siv lead ua txoj kab uas hla hauv pawg T3 yog 32 μm, qis dua li 48 μm tau pom nyob rau hauv kev tswj hwm - ntxiv piav qhia txog lub hauv paus microstructural rau nws zoo heev yaj-tiv taus.
3 Txoj Kev Ua Npuas Ncauj Kev Txhim Kho Kev Txhim Kho
Ua npuas ncauj ruaj khov txiav txim siab cov duab tuav lub peev xwm ntawm cov ice cream thaum lub sij hawm melting txheej txheem. Pab pawg T3 tau nthuav tawm ib nrab ua npuas ncauj - lub neej ntawm 34 min, kwv yees li 1.9 npaug ntawm kev tswj hwm. Lub elastic adsorption ntawm PGE ntawm cov pa roj -kua interface yog qhov tseem ceeb contributor rau txhim kho ua npuas ncauj stability- nws ntau hydroxyl hydrophilic lub taub hau pab pawg neeg tsim hydrogen daim ntawv cog lus tes hauj lwm nrog dej molecules, nce hydration txheej thickness ntawm lub interfacial zaj duab xis. Ib txhij, cov roj network tsim los ntawm DMG thiab PGMS muab kev txhawb nqa lub cev rau huab cua npuas, cuam tshuam cov kua dej ntawm cov npuas thiab inhibiting npuas coalescence.
4 Kev ntsuas qhov ntsuas qhov tseeb
Table 3 Sensory Scores of Ice Cream Samples (9-point scale)
| Pab pawg | Melt-cia hauv qhov ncauj | Smoothness | Creaminess | Txias | Zuag qhia tag nrho Txais |
|---|---|---|---|---|---|
| T0 | 5.2 | 6.8 | 6.5 | 6.2 | 6.1 |
| T3 | 7.8 | 7.5 | 7.2 | 7.0 | 7.6 |
| T5 | 5.5 | 5.0 | 6.8 | 6.3 | 5.8 |
Pab pawg T3 tau qhab nia siab dua ob qho kev tswj hwm thiab T5 pawg hauv yaj- nqes qhov ncauj thiab smoothness, ua pov thawj qhov kev txiav txim siab ntawm qhov tsim nyog ib feem coalescence tus nqi ntawm textural finesse.
Cov Lus Qhia Txog Kev Siv Khoom Siv
Raws li qhov kev tshawb pom ntawm qhov kev tshawb fawb no, cov tuam txhab lag luam ice cream siv PGMS / PGE / DMG ternary blend system tau qhia kom ua haujlwm nyob rau hauv cov qauv tsim hauv qab no: tag nrho cov emulsifier ntxiv qib ntawm 0.30-0.40%, nrog rau PGMS: PGE: DMG huab hwm coj qhov sib piv ntawm 4.5-5.5.5.22. Kev kho kom zoo nyob rau hauv qhov ntau no tuaj yeem ua raws li cov ntsiab lus rog, cov kua mis tsis muaj rog, thiab cov khoom lag luam.
Cov lus qhia kev tshawb fawb yav tom ntej yuav suav nrog kev tshawb xyuas qhov ua tau zoo ntawm qhov kev sib xyaw ternary no hauv cov nroj tsuag -raws li kev siv dej khov nab kuab, nrog rau kev cuam tshuam ntawm cov fatty acid sib txawv (saturated / unsaturated ratios) ntawm cov khoom ntawm cov yeeb yaj kiab sib xyaw.
