摘要
将辛烯基琥珀酸马铃薯淀粉酯作为脂肪替代品代替配方中的奶油,进行了冰淇淋的制备试验。结果表明,冰淇淋配方为奶粉14%、白砂糖13%、蛋黄2%和复合稳定剂0.2%时,添加3.0%(w/w)该淀粉酯的无奶油冰淇淋制品其融化率下降、膨胀率提高,口感更加清凉、细滑;其它不同替代程度的低脂冰淇淋制品品质也较优良,整体品质明显优于添加3.0%(w/w)马铃薯原淀粉作为脂肪替代品制得的冰淇淋制品。结论为高黏度辛烯基琥珀酸马铃薯淀粉酯可以作为脂肪替代品部分或全部代替冰淇淋配方中的奶油,但相应冰淇淋的硬度略有增加。
The applications of the OSA modified potato starch substituted for butter in ice cream mix and the effects on the qualities of ice cream were investigated. The results showed that the high viscosity of OSA modified potato starch could increase the viscosity and emulsification stability of ice cream mix and could be used to partially or fully replace the butter in ice cream mix. The melting rates decreased,the overrun increased,the sensory quality appeared more smooth, cold and less greasy mouthfeel for the fat-free ice cream with 3% high viscous OSA modified starch. The quality also found to be good for the low fat ice cream with different amount of the OSA modified starch replacers. But all there quality were significantly better than the fat-free ice cream with fully replacement of the butter by raw potato starch.
出处
《食品科技》
CAS
北大核心
2006年第10期228-230,237,共4页
Food Science and Technology
