Abstract The effect of CO2 dissolution (2000 ppm) on the churning, melting, textural, and sensory properties of soft-serve ice cream was investigated. Ultrasound vibration was applied before churning through a transducer flanged beneath the ice cream mix vessel (at 5 °C) to create CO2 micro/nanobubbles in the carbonated samples. The ice cream mix (28.5% total solids) with 2000 ppm CO2 and 60 s ultrasound treatment displayed significantly higher overrun values (∼88%) than the controls (no treatments ∼26%; sonicated only ∼46%). The churning time for the carbonated samples (∼52 min) was much lower than the non-carbonated samples (∼65 min). The melting rate of carbonated soft-serve (∼1.5 g min−1) was lower than that of the untreated ice cream (2.43 g min−1). The carbonated and sonicated soft-serve was the softest among all. Evaluation by a consumer panel showed that soft-serve churned with dissolved CO2 and ultrasound treatment significantly improved the overall sensory properties.

中文翻译：

---

加入 CO2 对软冰淇淋的融化、质地和感官特性的影响

摘要 研究了 CO2 溶解 (2000 ppm) 对软冰淇淋的搅拌、融化、质地和感官特性的影响。在搅拌通过位于冰淇淋混合容器下方的传感器（5°C）搅拌之前施加超声波振动，以在碳酸化样品中产生 CO2 微/纳米气泡。含有 2000 ppm CO2 和 60 秒超声波处理的冰淇淋混合物（总固体含量为 28.5%）显示出比对照（未处理约 26%；超声处理仅约 46%）显着更高的溢出值（约 88%）。碳酸化样品的搅拌时间（~52 分钟）远低于非碳酸化样品（~65 分钟）。碳酸软冰淇淋的融化速度（~1.5 g min-1）低于未处理的冰淇淋（2.43 g min-1）。碳酸和超声处理的软服务是所有服务中最柔软的。