摘要
研究了籼米为基质脂肪替代品替代冰淇淋中不同脂肪含量对冰淇淋流变性质的影响。结果表明:随着冰淇淋配方中脂肪替代品含量增加或脂肪含量减少,冰淇淋浆料的黏度逐渐降低、冰淇淋的硬度逐渐降低、冰淇淋的黏性和弹性均逐渐下降。感官评定获得的冰淇淋的质构变化趋势与流变仪测定的冰淇淋黏弹性变化趋势一致,质构仪测定的冰淇淋硬度在8000g时感官评定结果最好。
The effect of long rice based fat substitute replacing different fat contents of ice-cream on the reological of ice-cream was studied. The results showed that the viscosity of ice-cream syrup gradually decreased with less fat content or more substitute content in the ice-cream formula. The hardness of the ice-cream gradually decreased with less fat content. The storage modulus(G′) and the loss modulus(G″) became lower with less fat content in ice-cream. The varying trend of the texture scores obtained by sensory evaluation was agreement with that of viscosity and elasticity values determined by reological instrument. The best hardness result obtained by sensory evaluation occurred when the value of hardness was 8000g determined by texture.
出处
《食品科技》
CAS
北大核心
2005年第3期62-65,共4页
Food Science and Technology
关键词
脂肪替代品
低脂冰淇淋
籼米
黏弹性
fat substitute
low fat ice-cream
long rice
viscoelastisity
