摘要
用籼米为基质的脂肪替代品替代冰淇淋配方中的部分脂肪开发了低脂冰淇淋;研究了低脂冰淇淋的膨胀率、抗融化能力、硬度、贮能模量和感官指标。结果表明:随着冰淇淋配方中脂肪含量减少,冰淇淋的膨胀率逐渐增加,抗融化能力略有下降,脂肪替代品能明显增加低脂冰淇淋的膨胀率并改善其抗融化性。低脂冰淇淋的硬度和G'下降。用模糊数学的方法评价了低脂冰淇淋的感官指标,发现低脂冰淇淋中脂肪的最佳含量为4%。脂肪替代品能明显改善低脂冰淇淋的感官品质。脂肪含量为4%的低脂冰淇淋的感官指标与中脂冰淇淋相当。
Low fat ice-creams were prepared by replacing fat with long rice-based fat substitute. The overrun rate, anti-melting capability, hardness, storage modulus and sensory properties of the ice-cream were studied. The results showed that the overrun rate of the ice-cream gradually increased with less fat content. The anti-melting capability of the ice-cream decreased appreciably while fat content decreased. The fat substitute could increase the overrun rate of the ice-cream and improve anti-melting capability of the ice-cream. The hardness and G＇of the ice-cream became lower with less fat content in ice-cream formula. The fuzzy mathematics method was used to evaluate the sensory quality of the ice-creams, which showed the optimal fat content in low fat ice cream was 4%. The fat substitute could meliorate the sensory properties of low fat ice cream. The sensory properties of low fat ice cream with 4% fat was as good as that of the middle fat ice cream.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第9期87-92,共6页
Food Science
