摘要
研究了淀粉为基质的脂肪替代品对无脂冰淇淋的膨胀率、抗融化能力、硬度、粘弹性和感官指标的影响,结果表明,脂肪替代品能明显增加冰淇淋的膨胀率并改善其抗融化性,当无脂冰淇淋中脂肪替代品的含量达到3%时,其融化率与中脂冰淇淋接近。脂肪替代品还能明显增加无脂冰淇淋的硬度、G'和G"。用模糊数学的方法评价了无脂冰淇淋的感官指标,发现无脂冰淇淋中脂肪替代品的最佳添加量为3%。脂肪替代品能明显改善无脂冰淇淋的感官品质。
Effects of starch -based fat substitute on the properties of fat free ice-creams including expansion ratio, anti-melting capability, hardness, G′,G＂ and sensory quality were studied. The results showed that the fat substitute obviously increased the overrun rate of the ice-creams, and improved the anti-melting capability of the ice-creams. When the content of the fat substitute reached 3%, the melting rate of fat free ice cream was almost equal to that of middle fat ice cream. The fat substitute could obviously increase the values of the hardness, G′ and G＂ of the fat free ice-creams. The fuzzy mathematics method was used to evaluate the sensory quality of the ice-creams, which showed the optimal fat substitute content in fat free ice cream was 3%. The fat substitute could meliorate the sensory quality of fat free ice cream.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第2期137-139,共3页
Science and Technology of Food Industry
基金
江苏省教育厅课题(05kjd550078)
南京财经大学课题(B0549)
