To improve the quality of peanut oil body ice cream, the peanut oil body was prepared into oleogels and compounded with a small amount of hydrogenated palm kernel oil and coconut oil as fat sources to add to ice cream, and the effect on the texture characteristics of ice cream and the mechanism of quality were explored compared with milk fat ice cream.Results showed that different concentrations of oleogels could enhance the melting resistance and hardness of peanut oil body ice cream, but the expansion rate was not significantly improved, which was about 20% different from that of milk fat ice cream.To improve the expansion rate of peanut oil body ice cream, the method of compounding peanut oil body with a small amount of vegetable oils needed to be further studied.With the decrease in the proportion of peanut oil body, the expansion rate and melting resistance of ice cream increased, and the hardness decreased.Finally, the mechanism of ice cream emulsion on the quality of ice cream was studied.It was found that the viscosity and stability of the ice cream emulsion compounded with peanut oil body were the highest, and the interface protein content was closest to milk fat ice cream.When the mass ratio of peanut oil body to hydrogenated palm kernel oil to coconut oil was 6∶3∶1, the expansion rate of ice cream was 49.57%, the melting rate was 20.97%, and the hardness was 6.61 N.The properties of emulsion and ice cream were more balanced with the control group, and peanut oil ice cream with better quality could be obtained.
WANG Chengcheng
,
CHEN Yuhang
,
ZHANG Hui
,
ZHU Ling
. Effects of peanut oil bodies on texture properties of ice cream and its mechanism[J]. Food and Fermentation Industries, 2026
, 52(4)
: 191
-198
.
DOI: 10.13995/j.cnki.11-1802/ts.042592
[1] 杨焜婷. 豌豆蛋白结构修饰对冷冻充气乳液品质特性影响研究[D].无锡:江南大学, 2021.
YANG K T.Study on the effect of structural modified pea proteins on the quality characteristics of frozen aerated emulsions[D].Wuxi:Jiangnan University, 2021.
[2] LIU Z J, ZHOU X, WANG W, et al.Lactobacillus paracasei 24 attenuates lipid accumulation in high-fat diet-induced obese mice by regulating the gut microbiota[J].Journal of Agricultural and Food Chemistry, 2022, 70(15):4631-4643.
[3] PAN Y J, JIN W P, HUANG Q R.Structure, assembly and application of novel peanut oil body protein extracts nanoparticles[J].Food Chemistry, 2022, 367:130678.
[4] AIROLDI R, DA SILVA T L T, RACT J N R, et al.Potential use of carnauba wax oleogel to replace saturated fat in ice cream[J].Journal of the American Oil Chemists’ Society, 2022, 99(11):1085-1099.
[5] GÜVEN M, KALENDER M, TAŞPINAR T.Effect of using different kinds and ratios of vegetable oils on ice cream quality characteristics[J].Foods, 2018, 7(7):104.
[6] SHI F F, TIAN X J, MCCLEMENTS D J, et al.Influence of molecular weight of an anionic marine polysaccharide (sulfated fucan) on the stability and digestibility of multilayer emulsions:Establishment of structure-function relationships[J].Food Hydrocolloids, 2021, 113:106418.
[7] ZBIKOWSKA A, ONACIK-GÜR S, KOWALSKA M, et al.Analysis of stability, rheological and structural properties of oleogels obtained from peanut oil structured with yellow beeswax[J].Gels, 2022, 8(7):448.
[8] GOFF H D, HARTEL R W, RANKIN S A.Ice Cream[M].Cham:Springer Nature Switzerland, 2025:1-16.
[9] 钱镭, 付尧, 霍贵成.质构分析仪对不同种类冰淇淋质地品质的研究[J].中国乳品工业, 2007, 35(6):42-44.
QIAN L, FU Y, HUO G C.Evaluation of properties of different ice cream with texture profile analysis[J].China Dairy Industry, 2007, 35(6):42-44.
[10] LI T Q, ZHANG J C, HU A N, et al.Effect of transglutaminase and laccase on pea protein gel properties compared to that of soybean[J].Food Hydrocolloids, 2024, 156:110314.
[11] JIANG J, JIN Y, LIANG X Y, et al.Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions[J].Food Hydrocolloids, 2018, 81:15-22.
[12] XIE P K, JI G Z, JIN J, et al.Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species[J].International Journal of Dairy Technology, 2023, 76(1):81-92.
[13] WARREN M M, HARTEL R W.Effects of emulsifier, overrun and dasher speed on ice cream microstructure and melting properties[J].Journal of Food Science, 2018, 83(3):639-647.
[14] DU L Y, JIANG Q B, LI S Y, et al.Microstructure evolution and partial coalescence in the whipping process of oleofoams stabilized by monoglycerides[J].Food Hydrocolloids, 2021, 112:106245.
[15] SOUKOULIS C, CHANDRINOS I, TZIA C.Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of Vanilla ice cream[J].LWT, 2008, 41(10):1816-1827.
[16] 颜蕾. 大豆蛋白水解物/黄原胶低脂冰淇淋制备及抗融品质研究[D].天津:天津科技大学, 2021.
YAN L.Preparation of soy protein hydrolysate/xanthan gum low fat ice cream and its anti-melting quality[D].Tianjin:Tianjin University of Science and Technology, 2021.
[17] ROPCIUC S, GHINEA C, LEAHU A, et al.Development and characterization of new plant-based ice cream assortments using oleogels as fat source[J].Gels, 2024, 10(6):397.
[18] 刘平利. 油脂结晶特性影响植脂奶油品质的作用机制研究[D].广州:华南理工大学, 2021.
LIU P L.Mechanism of fat crystallization properties on whipping cream quality[D].Guangzhou:South China University of Technology, 2021.
[19] CHEN Y H, WANG Y X, JIN J, et al.Formation of dark chocolate fats with improved heat stability and desirable miscibility by blending cocoa butter with mango kernel fat stearin and hard palm-mid fraction[J].LWT, 2022, 156:113066.
[20] ZOU S, ZHANG Y R, WANG Q J, et al.Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil[J].Food Chemistry, 2022, 371:131167.
[21] WHITBY C P, FISCHER F E, FORNASIERO D, et al.Shear-induced coalescence of oil-in-water Pickering emulsions[J].Journal of Colloid and Interface Science, 2011, 361(1):170-177.
[22] ROUSSEAU D.Fat crystals and emulsion stability—A review[J].Food Research International, 2000, 33(1):3-14.
[23] 胡琪, 郭诗文, 吕莹, 等.油脂体组成、结构及油脂体蛋白研究进展[J].食品科学, 2015, 36(11):230-235.
HU Q, GUO S W, LYU Y, et al.Review of research on components, structure and proteins of oil body[J].Food Science, 2015, 36(11):230-235.
