| Abstract: | 本實驗以銀耳為主軸，作為天然穩定劑添加於家喻戶曉人人愛的冷凍美食－冰淇淋中，針對大眾喜好調配最適配方並探討銀耳對冰淇淋之物理、化學特性影響、一般成分分析以及感官評估分析。
銀耳又分為子實體與基底兩個部分，實驗開端以新鮮的銀耳基底、子實體及以基底鮮品凍乾磨粉製成之300 mesh 銀耳粉冰淇淋成品提供30位受試者品評，並分三種年齡層，分別為：20歲以下、21~40歲、41歲以上，品評基底鮮品冰淇淋與基底300 mesh銀耳粉冰淇淋再進行第二階段的粒徑品評試驗。第二階段品評選擇不同粒徑100 mesh、200 mesh、300 mesh 基底銀耳粉冰淇淋，提供30位受試者不分年齡層進行粒徑感官品評，挑出最佳口感為基底300 mesh銀耳粉冰淇淋，再以300 mesh、濃度0%、0.4%、0.9%、1.4% 進行第三階段濃度感官品評，最後選以0.9% 為最適條件，與控制組（0%）及基底鮮品冰淇淋進行理化分析、一般成分分析及感官品評分析之研究。研究結果發現0.9% 之銀耳粉冰淇淋對年長者來說甜而不膩，不管是風味、組織、口感，整體來說是最受歡迎的配方，不但營養又健康滑稠的口感更是新奇，但相較之下，添加銀耳粉的冰淇淋配方對普遍年輕人來說較不受歡迎，原因在於甜而順口更勝口感新奇。針對冰淇淋，使用差示掃描熱分析儀（DSC）進行融解穩定度測定，儲存時間的增長會導致結構變化的起始溫度、尖峰溫度及吸熱反應數據增減；不管是添加銀耳鮮品或是銀耳粉於冰淇淋中皆可使膨脹率提升0.49~0.89%，也延緩了融化速度；在黏度方面控制組為35.4 cp，添加銀耳粉及鮮品後的冰淇淋黏度提升至410~558 cp；在色差分析上銀耳降低了冰淇淋亮度（82.36降至79.54~81.98），提升了紅色係數（3.01升至3.37~3.38）與黃色係數（8.66升至10.38~10.89）；控制組中含有16.13% 之粗蛋白，添加銀耳後粗蛋白提升至17.24~17.84%，粗脂肪含量則由控制組53.67% 升至53.67~65.00%；銀耳之添加皆有提高冰淇淋中多醣與膳食纖維之含量，控制組冰淇淋中含有113.40 mg/g多醣與0.09% 水溶性膳食纖維、0.23% 非水溶性膳食纖維，添加銀耳後，冰淇淋中多醣含量增加至200.50~281.01 mg/g，水溶性膳食纖維增加至0.16~0.19%，非水溶性膳食纖維增加至0.24~0.26%；添加銀耳後使冰淇淋之pH值有些微下降（6.91降至6.69~6.80），但差異不大；銀耳冰淇淋（56.12~60.05%）水分含量也較控制組冰淇淋（73.92%）低；在硬度方面添加銀耳之冰淇淋會降低硬度，控制組冰淇淋為3.44 N/mm2，銀耳冰淇淋則為1.67~2.33 N/mm2；但在灰分測定結果中，銀耳之添加對冰淇淋中礦物質含量沒有明顯之影響。
整體而言銀耳添加於冰淇淋中有助於提升膨脹率、增加抗融性、黏度、紅色係數、黃色係數、粗蛋白、粗脂肪、膳食纖維、銀耳多醣；降低pH值、水分含量、硬度及亮度，但不影響礦物質之含量。
This experiment uses the Tremella fuciformis as the main axis, and is added as a natural stabilizer to the frozen food-ice cream that everyone loves. It is the most suitable formula for the public's preference and discusses the physical and chemical properties of the Tremella fuciformis on ice cream, general component analysis and sensory evaluation.
The Tremella fuciformis is divided into two parts: the fruit body and the base. The experiment begins with the fresh Tremella fuciformis base, the fruit body and the 300 mesh Tremella fuciformis ice cream finished with the base fresh frozen powder. The finished product is evaluated by 30 subjects and divided into three age groups: 20 years old. The following, 21 to 40 years old and 41 years old, tasting the base fresh ice cream and the base 300 mesh Tremella fuciformis powder ice cream and then conducting the second stage particle size evaluation test. The second stage of the evaluation selected base 100 mesh, 200 mesh, 300 mesh Tremella fuciformis powder ice cream, providing 30 subjects with age-sensitive particle size sensory evaluation, picking the best taste for base 300 mesh Tremella fuciformis powder ice cream, and then 300 mesh, concentration 0%, 0.4%, 0.9%, 1.4%. The third-stage concentration sensory evaluation was carried out. Finally, 0.9% was selected as the optimum condition. Physical and chemical analysis, general composition analysis and sensory were performed with the control group (0%) and base fresh ice cream. Research on assessment analysis. The study found that 0.9% of the Tremella powder ice cream is sweet and not greasy for the elderly. It is the most popular formula in terms of flavor, texture and taste. It is not only nutritious but also healthy and smooth. In contrast, the ice cream formula with the addition of Tremella fuciformis powder is less popular for the majority of young people because of the sweetness and smoothness of the mouth.
For ice cream, the differential scanning thermal analyzer (DSC) is used to determine the stability of the melt. The increase of storage time will lead to the increase or decrease of the initial temperature, peak temperature and endothermic reaction data of the structural change; whether adding fresh Tremella fuciformis or Tremella fuciformis powder in ice cream can increase the expansion rate by 0.49~0.89%, which also delays the melting rate. The viscosity of the control group is 35.4 cp, and the viscosity of the ice cream after adding the Tremella fuciformis powder and the fresh product is increased to 410~558 cp. The upper white ear reduced the brightness of the ice cream (82.36 to 79.54~81.98), increased the red coefficient (3.01 to 3.37~3.38) and the yellow coefficient (8.66 to 10.38~10.89); the control group contained 16.13% crude protein, after adding Tremella, the crude protein was increased to 17.24~17.84%, and the crude fat content increased from 53.67% to 53.67~65.00%. The addition of Tremella increased the content of polysaccharide and dietary fiber in ice cream. The control group ice cream contains 113.40 mg/g polysaccharide and 0.09% water-soluble dietary fiber, 0.23% water-insoluble dietary fiber, after adding Tremella fuciformis, the content of polysaccharide in ice cream increased to 200.50~281.01 mg/g, water-soluble meal The dimension increased to 0.16~0.19%, and the water-insoluble dietary fiber increased to 0.24~0.26%. After adding the Tremella fuciformis, the pH value of the ice cream decreased slightly (6.91 to 6.69~6.80), but the difference was not; the Tremella fuciformis ice cream (56.12~ 60.05%) moisture content is also lower than the control group ice cream (73.92%); the addition of Tremella fuciformis ice cream will reduce the hardness, the control group ice cream is 3.44 N/mm2, the Tremella fuciformis ice cream is 1.67~2.33 N/mm2; but in the ash in the measurement results, the addition of Tremella has no significant effect on the mineral content of the ice cream.
In general, the addition of Tremella to ice cream helps to increase the expansion rate, increase the melt resistance, viscosity, red coefficient, yellow coefficient, crude protein, crude fat, dietary fiber, Tremella polysaccharide; lower pH, moisture content, hardness and brightness. But does not affect the mineral content. |
