摘要
研究了菊糖取代脂肪率对植脂掼奶油流变学特性的影响,通过对植脂掼奶油的屈服应力、触变性、储能模量、损耗模量等几个指标的测定得出:以菊糖取代50%脂肪质量的植脂掼奶油具有与全脂样品相似的性质。
The effect of fat substitute rate of inulin on rheology of whipped cream was investigated. By measuring the yield stress, thixotropy,G′ and G″,it is shown that the whipped cream with 50% inulin as fat substitute was similar with the whole fat cream.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2008年第2期64-70,共7页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(20376029)
