| The development of ice cream industry in China is really rapid with a late start though, rising at the rate of 20% ~ 30% every year. And it has become the fastest growing ice cream frozen food market in the world at present. Compared with developed countries, there are several problems in the ice cream industry in China, which include low per capita annual consumption, a tiny market in the medium and high quality products, a low degree of automation in processing technic and a high fat content in the traditional ice cream can aggravate the occurrence of hyperlipidemia, obesity and other diseases at a certain degree. In order to solve these problems, we chose early rice starch as raw material in this paper, and the early rice starch fat substitutes with low DE value which was made by enzymatic hydrolysis was used in the research of the low-fat ice cream. Besides, the properties of the early rice starch fat substitutes with low DE value had been studied and applied in food processing. Moreover, the proper factory design and the economic benefit analysis of the products had been presented.The early rice starch whose DE value of 2, 3, 4, 5, 6 were prepared by enzymatic hydrolysis method with heat-resisting ?-amylase, DE value as the amylase solution degree of evaluation index. And the physico-chemical properties and micro-distribution of the early rice starch with low DE value were studied. The results showed that compared with the raw starch, the mean particle diameters, freeze-thaw stability, the retrogradation and transmittance in the early rice starch with low DE value is better in some degree. And as the increasing of the DE value of the early rice starch with low DE value, the mean particle diameters is smaller, the transmittance is higher, the freeze-thaw stability and retrogradation is lower. Scanning electron microcopy images showed that large particles starch decreased in the early rice starch with low DE value. A suitable early rice starch with low DE value can be as the fat substitute applied to different field of food processing according to properties research.The apparent viscosity of early rice starch with low DE value changing with the shear rate and temperature were measured by the method of rheology. The experimental of shear rate showed the apparent viscosity of early rice starch with DE value 2 is largest at low shear rate, and the apparent viscosity decreased with the increasing of shear rate, early rice starch with low DE value would become pseudoplastic fluid. The experimental of temperature showed the apparent viscosity of early rice starch with low DE value decreased with the increasing of DE value, which is good for the research of low-fat ice cream afterwards.The early rice starch with different DE value was applied to the production of low-fat ice cream based on properties research. Using expansion rate, melting rate and sense evaluation as research object of ice cream quality. Designed and optimized the formulation of the low-fat ice cream by single factor and orthogonal experiments. The results showed that the early rice starch with DE value 4 is the best fat replacer for low-fat ice cream and the best replacement rate is 40%, the content of cream is 24%, the content of skim milk powder is 5%, the content of sugar is 15%, the content of monoglycerides is 0.1%, the content of purer sucrose esters is 0.1%, the content of guar gum is 0.28%, the content of xanthan is 0.07%, the content of egg yolk is 0.1%, the digestion time is 6 h and agitation time is 20 min.Based on the principle of plant design and production process characteristics, a factory design and economic benefit analysis of low fat ice cream which annual output is 2400 tons has been presented in this paper. This paper are carried out in the following aspects like the factory's total plane chart, workshop floor plan, the plant's process, material balance, the economic analysis and so on. The annual rate of profit is 34.20% whose annual net profit is 12.31 million RMB. |
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