低聚异麦芽糖的特性及其在低糖冰淇淋中的应用研究

The Property of Isomaltooligosaccharide and Its Application in Low Sugar Ice Cream

本文主要探讨异麦牙低聚糖的粘度特性及其在低糖冰淇淋中的应用。研究了温度、浓度、盐类及pH值对其粘度的影响,同时分析了其对低糖冰淇淋的膨胀率及物性的影响。结果表明,低聚异麦芽糖粘度比砂糖稍高,且其粘度随温度升高而降低,随浓度的升高而升高。pH值及盐类对其粘度影响较小。其添加于低糖冰淇淋中后对膨胀率有一定抑制作用,低糖冰淇淋物性指标低于普通冰淇淋。

The property and application of isom altooligosaccharide in lowsugar ic e creamwas studied in this arti-cle.Theresults showedthatthevisc ositywas changingwithtemperature,concentration,saltconcentratio nandpH value.The higher the temperature,t he lower the viscosity.The viscosit y would go up with the increase of the c on-centration.Salt with relatively lo w concentration and pH value showed l ittle effect on the viscosity of isom al-tooligosaccharide.Theaddingofis omaltooligosaccharidewouldpreventtheincreaseofoverrun.Thetextu reoflow sugar ice creamwas inferior to norma l ice team.