中文摘要：

为了提高冰淇淋的营养价值和品质,将具有传统营养保健功效的红豆/薏米粉添加到冰淇淋浆料中,通过分析其对冰淇淋膨胀率、抗融性、稳定性、流变特性的影响,结合感官评价等方面作为衡量指标,研究红豆/薏米粉对冰淇淋品质的影响.在不改变原料总量和乳化剂添加量的基础上,通过对红豆/薏米粉取代冰淇淋基础原料中等量成分的调控和优化,结合其各种理化特性表征的结果,最终获得添加红豆/薏米冰淇淋的最佳工艺条件和营养配方.当配比为1∶1的红豆/薏米粉的添加量为10%,乳化剂的添加量为0.3%时,冰淇淋的膨胀率达到66%,且抗融性、稳定性和黏弹性表现优异,不仅口感良好,而且增加了冰淇淋的保健功能.

英文摘要：

To improve the quality,nutritional value of ice cream,the powder of red-bean/coix-seed,having traditional nutrition and health function,is added.The quality and properties are studied based on the expansion ratio,melting resistance,stability,rheology and sensory evaluation of ice cream as a measure criterion.In conditions of the fixed amount of emulsifier and unchanged total amount of raw materials,the equal amount of red-bean/coix-seed displacing raw materials are regulated and optimized.Combined with the result of the various properties,the optimal formula and technological conditions of red-bean/coix-seed ice cream are obtained eventually.When the quantity of red-bean/coix-seed powder with a ratio of 1∶1 is 10%and the emulsifier is 0.3%,the expansion ratio can reach 66%.The as-prepared ice creams exhibit excellent melting resistance,stability and viscoelasticity,which are good for nutrition and taste.