油脂对冰淇淋品质的影响

Application of Lipid in Ice Cream

研究了不同品种及组成油脂、不同含量油脂对不同冰淇淋的结构、口感、膨胀率、抗融性的影响。实验表明:椰子油、奶油及其组合较适合冰淇淋中的应用,油脂的使用必须同整体配方及工艺相配套,它对产品的结构、口感、膨胀率影响重大,对抗融性的影响一般。

Different lipids or their mixture give some impacts to ice cream texture, mouth feel, overrun and melting resistance.The result shows that coconut oil, butter and their mixture are more suitable for ice cream application. However the formulation base and the process must be corresponded. The lipids effect less on anti-melting characteristics while they play a more important role in ice cream texture, mouth feel and overrun.