大麦若叶青汁冰淇淋的开发及品质分析

通过研究不同添加比例的大麦若叶青汁粉对冰淇淋品质的影响,开发具有独特风味的大麦若叶青汁冰淇淋,对冰淇淋膨胀率、融化率、质构特性、颜色、口感等指标的测定,确定大麦若叶青汁粉的最适添加量及对冰淇淋品质的影响。当大麦若叶青汁粉添加量为2%时,膨胀率为（31.84±2.06）%,融化率低于0.006%,冰淇淋微观结构气泡分布均匀,宏观上呈现均匀的浅绿色且有大麦若叶青汁粉的独特清香,组织状态稳定,口感滑润,感官评分最高,为最适添加量。本研究开发的大麦若叶青汁冰淇淋是一款具有独特大麦若叶风味的冰淇淋产品,为今后大麦若叶青汁产品的开发提供了有力的数据支撑。

Development and Quality Analysis of an Icecream Made with Green Barley Powder

In this study,green barley powder was added to icecream in different concentrations to develop barley leaf green juice ice cream with unique flavor. The expansion rate,melting rate,texture properties,color,taste,etc. were investigated to determine the optimum concentration of green barley powder as well as its influence on the quality of ice cream. When the concentration of green barley powder was 2%,the expansion rate was (31.84±2.06)% and melting rate of icecream was lower than 0.006%. In addition,the icecream with 2% green barley powder was with uniform bubbles under microscope. Moreover,the icecream with 2% green barley powder was characterized by uniform light green and unique fragrance of barley leaf green powder,stable texture,smooth taste and the highest sensory evaluation score,so 2% was determined as the optimal concentration. The icecream developed using green barley powder in this study belongs to an icecream product with unique green barley flavor,and it will provide powerful data support for the development of new products using green barley powder in future.