摘要
以果胶为基质的脂肪替代品替代冰淇淋中的脂肪,随着脂肪替代率的增加,冰淇淋浆料黏度和膨胀率增大,抗融化率下降,硬度增大。不同替代比例制得的低脂冰淇淋的各项感官指标均与中脂冰淇淋无显著差异;当替代全部脂肪时,所制得的无脂冰淇淋也有较好的感官接受性。
Fat replacers from pectin were used for replacing the fat in medium- fat- content ice cream. It was indicated that the viscosity of the ice cream syrup and overrun would be enhanced when the ratio of the replacement increased, while the melting resistance and hardness decreased. By the sensory evaluation, the properties of the low- fat- content ice cream was almost the same as those of the medium- fat content one. The ice cream made by replacing 100% fat with pectin fat replacers was also acceptable by the panel.
出处
《食品科技》
CAS
北大核心
2008年第9期55-59,共5页
Food Science and Technology
