摘要
研究低热量保健冰淇淋的开发,采用低聚乳果糖与山梨醇配比替代蔗糖,葡聚糖替代脂肪,并通过一系列正交实验确定冰淇淋复合稳定剂的最佳配比和低能量保健冰淇淋的最佳配方:复合乳化稳定剂最佳配比为瓜尔豆胶∶卡拉胶∶CMC∶单甘酯=5∶1∶2∶4;低聚乳果糖与山梨醇配比为10%∶1%,葡聚糖为4%,复合稳定剂为0.35%,磷酸化酪朊酸钠为0.4%。
This paper studies the development of a low-calorie and functional ice cream. By using low-calorie sweetener lactosucrose and sorbitol together to substitute sucrose and using polydextrose to substitute fat. The optimal formula of mixed emulsifier stabilizers and low-calorie and functional ice cream were obtained by orthogonal test. The results indicated as follows:guar gum: kappa carrageenan gum:carboxymethylcellulose:glycerol monostearate=5∶1∶2∶4, lactosucrose:sorbitol=10%:1%, polydextrose 4%, mixed emulsifier stabilizers 0.35%, phosphate caseinate 0.4%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第5期84-86,共3页
Science and Technology of Food Industry
关键词
低能量冰淇淋
复合乳化稳定刑
低聚乳果糖
葡聚糖
low-calorie ice cream
mixed emulsifier stabilizers
lactosucrose
polydextrose
