酵母冰淇淋之開發研究

Research and Development of Yeast Ice Cream

陳國漳(Kuo-Chang Chen) ； 洪金蓮(Chin-Lien Hung) ； 楊季清(Chi-Ching Yang) ； 王子慶(Tzu-Ching Wang)

《食品營養研究期刊》 5期 (2019/06) Pp. 20-37

https://doi.org/10.6732/JFN.201906_(5).02

摘要

本研究旨在探討添加酵母粉以開發酵母冰淇淋（原味及加糖蜜），瞭解其最佳酵母冰淇淋配方條件及理化特性。試驗結果顯示，以添加8%酵母粉較適合製造酵母冰淇淋，產品黏度及比重高於市售冰淇淋，酸度相當，膨脹率則較低。品評結果顯示，未加酵母粉者僅在甜度方面與酵母冰淇淋者相當；而酵母冰淇淋加糖蜜者，在外觀及風味得分較原味者高，且添加褐藻膠及魔芋粉者，在質地及整體接受性得分高於添加玉米澱粉者。酵母冰淇淋產品總生菌數及其於貯存期間，均未超過法定值。

關鍵字

酵母粉 ； 褐藻膠 ； 魔芋粉 ； 糖蜜

並列摘要

The purpose of this study was to investigate the addition of yeast powder to develop yeast ice cream (original and molasses-added) to understand its optimal yeast ice cream formulation conditions and physical and chemical properties. Research results showed that the addition of 8% yeast powder is more suitable for the manufacture of yeast ice cream. Simultaneously, the viscosity and specific gravity of the product is higher than the commercially available ice cream, the acidity is equivalent, and the expansion rate is lower. The results of the sensory evaluation showed that did not add yeast powder was only comparable to those of yeast ice cream in terms of sweetness; the yeast ice creams (molasses-added) had higher appearance and flavor scores than those of non-added (original flavor), while as those yeast ice cream added algin and konjac powder got the higher scores in terms of texture and overall acceptance than those of adding corn starch. The total plate count in the yeast ice cream product and its storage period did not exceed the legal value.

並列關鍵字

Yeast powder ； Algin ； Konjac powder ； Molasses