Full
Outline
To develop ice cream with Pisum sativum and Pyrus ussuriensis Ruan’er using Pyrus ussuriensis Ruan’er produced in Gaolan County, Lanzhou as the core raw material.
Suitable compound gums were screened through single-factor experiments. The effects of 6 kinds of edible gums—xanthan gum, carrageenan, guar gum, locust bean gum, gelatin and sodium carboxymethyl cellulose (CMC-Na) on the sensory quality and melting properties of the ice cream were compared to determine the optimal compound edible gum. Based on these results, an L9(33) orthogonal experiment was designed with the addition levels of compound gum (0.100%, 0.125%, 0.150%), milk powder (30%, 35%, 40%), and Pyrus ussuriensis Ruan’er juice (25%, 30%, 35%) as key factors. The formula was optimized by combining the fuzzy mathematics sensory evaluation method.
The optimal formulation for the Pisum sativum and Pyrus ussuriensis Ruan’er ice cream was determined as follows:Compound gum 0.125%, Pyrus ussuriensis Ruan’er juice 35% and milk powder 35%. Under this formulation, the product achieved a comprehensive sensory score of 91.2, exhibiting uniform color, a harmonious aroma of Pyrus ussuriensis Ruan’er and milk, and a delicate texture. The content of total solids, fat and protein was 31.2, 6.4 and 2.91 g/100 g, respectively. The ice cream demonstrated good melt-resistance and a relatively high protein content.
The Pisum sativum and Pyrus ussuriensis Ruan’er ice cream formula developed in this study is scientifically rational and exhibits distinct regional characteristics. All its core physicochemical indicators meet the requirements of GB/T 31114—2014 Frozen drinks-Ice cream, and the product has prominent nutritional advantages.This study provides both theoretical and practical references for the high-value development and utilization of Pyrus ussuriensis Ruan’er as well as for the innovative research and development of characteristic Chinese frozen foods.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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