分子蒸馏单甘酯的分子结构对低脂冰淇淋质构的影响

研究了分子蒸馏单甘酯的碘值、总单酯含量、总双酯含量等反映的内部分子结构对低脂冰淇淋质构的影响。通过测定发现:采用总单酯含量在70%左右(单硬脂酸甘油酯含量高于单棕榈酸甘油酯含量),总双酯含量在20%左右,碘值在20.0gI/100g左右的分子蒸馏单甘酯,开发的低脂冰淇淋,在口感、硬度、抗融性等方面完全可以达到甚至超过普通全脂冰淇淋的效果。

The effect of the interior-molecular structure, reflected by the iodine value, the total content of monoglyceride and di-glyceride, at different level on the quality of low-fat ice cream was studied. We find that the distilled monoglyceride,which the content of mono -glyceride in which the glycerol 1-octadecanoate were higher than the glycerol 1-hexadecanoate was about 70%, and the content of di- glyceride was about 20% ,the iodine value at about 20.0 gl/100g could achieve the same effect as the ordinary full-fat ice cream, in particular in the sense, rigidity, counterthaw.