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摘要：本文主要研究了原辅料配比、乳化稳定剂、操作条件对冰淇淋感官品质、膨胀率及融化率的影响，确定了椰丝椰子冰淇淋的制作配方与主要工艺参数。结果表明，在椰子冰淇淋的制作中，用椰子汁代替水可以提高冰淇淋的固形物含量，也可改善冰淇淋的风；椰子油代替黄油对冰淇淋风影响较大，显著提高冰淇淋香气。老化时间越长，椰子冰淇淋膨胀率越高，综合考虑生产效率，老化时间以4h较合适。椰丝椰子冰淇淋的制作配方为：奶粉14%，炼乳5%，椰子汁25%，椰子油8%，椰丝4%，糖8%，乳化剂0.25%，稳定剂0.2%。此时，冰淇淋色泽乳白；椰香浓郁，与奶香相得益彰；组织状态均一，无明显冰晶产生；口感细腻柔滑，清甜爽口。21334
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毕业论文关键词：冰淇淋；椰子；研制
Research and Development of Coconut Ice Cream
Abstract：In this paper, we studied the influence of the expansion mechanism and process optimization of ice cream by raw materials．Determined the ice cream recipe and process parameters．The results show that the milk, coconut oil, stabilizer and emulsifier affect the physicochemical indexes and flavor of ice cream. The optimal amount of milk for 14%.Coconut milk to instead of water can improve the solids content and aroma flavor of ice cream. Coconut oil instead of butte has greater impact on the ice cream flavor and significantly improved the ice cream aroma. The optimum adding amount was 8%.The compound stabilizer was added 0.2% and the emulsifier was added 0.25% most appropriate, ice cream overrun and melting resistance can achieve the best results. Coconut ice cream making process parameters was determined as follows:1.material mixing temperature:50℃；2.The pasteurization temperature:65,20min；3.Mixing (homogenizing)：10000 rpm，3min；4．Aging time:4h；Freezing time：20min.
Key words：ice cream；coconut；development
1 绪论 1
1.1 椰子 1
1.2 冰淇淋 1
1.2.1 冰淇淋的定义与分类 1
1.2.2 冰淇淋品质及膨胀率影响因素 2
1.2.3 国外冰淇淋行业的发展状况 2
1.2.4 国内冰淇淋行业的发展状况 3
1.2.5 冰淇淋的发展趋势 4
1.3 椰子在冰淇淋中的应用研究 4
1.4 本课题的立题背景、研究内容及意义 5
2 材料与方法 6
2.1 实验材料 6
2.2 实验仪器与设备 6
2.3 实验方法 6
2.3.1 冰淇淋的制作 6
2.3.2 冰淇淋产品的感官评定 8
2.3.3 冰淇淋膨胀率的测定 8
2.3.4 冰淇淋融化率的测定 9
3 结果与讨论 10
3.1 冰淇淋制作配方及工艺的初步确定 10
3.2 不同配料添加量对软冰淇淋品质的影响 11
3.2.1 奶粉对软冰淇淋感官品质及膨胀率的影响 11
3.2.2 椰子汁对软冰淇淋感官品质及膨胀率的影响 12
3.2.3 糖对软冰淇淋感官品质及膨胀率的影响 13
3.2.4 黄油对软冰淇淋感官品质及膨胀率的影响 14
3.3 乳化稳定剂对椰子冰淇淋膨胀率及融化率的影响 16
3.3.1 乳化剂对椰子冰淇淋膨胀率及融化率的影响 16
3.3.2 稳定剂对椰子冰淇淋膨胀率及融化率的影响 18
3.4 椰丝椰子冰淇淋配方及工艺参数的确定 21
3.4.1 椰丝椰子冰淇淋的配方确定 21
3.4.2 老化时间对椰子冰淇淋膨胀率的影响 21