探讨脂肪含量对冰淇淋料液冰点、过冷温度、水存在形式及水分活度的影响.使用温度记录仪器、低场核磁共振仪和水分活度仪对3％～15％脂肪含量范围的冰淇淋料液进行分析.试验结果表明,随着脂肪含量提高,料液的冰点和过冷温度有所提高,结合水的含量增加较为显著(P<0.05),不易流动水含量呈现先显著升高(P<0.05)后波动下降的趋势,自由水含量呈现先显著降低(P<0.05)后波动上升的趋势,水分活度变化趋势几乎和自由水变化趋势一致.脂肪含量对冰淇淋料液的凝冻特性和水分存在形式有影响.%The effects of fat content on freezing point, supercooled temperature, water existence form and water activity were discussed. Ice cream mix (3％-15％fat) were analyzed by temperature record instrument, low field nuclear magnetic resonance (LF-NMR) and water activity instrument. Experimental results showed that freezing point and supercooling temperature increased, the bound water content was significant increased (P<0.05), the adsorption water content showed a significant increased(P<0.05) and the fluctuation decreased, the content of free water showed a significant decrease(P<0.05) and fluctuation increased, the change trend of wa-ter activity was almost the same as that of free water with fat increase in ice cream mix. The fat content of ice cream mix had an influence on the freezing characteristics and the water form.0.05), the adsorption water content showed a significant increased(P<0.05) and the fluctuation decreased, the content of free water showed a significant decrease(P<0.05) and fluctuation increased, the change trend of wa-ter activity was almost the same as that of free water with fat increase in ice cream mix. The fat content of ice cream mix had an influence on the freezing characteristics and the water form.
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