摘要
实验选取籼糯和粳糯两个品种的糯米淀粉,研究了以糯米淀粉为基质的脂肪替代品对低脂冰淇淋品质的影响。结果表明:糯米淀粉加入低脂冰淇淋提高了浆料黏度,降低了冰淇淋成品的硬度,改善了冰淇淋的抗融化性。用模糊数学的方法评价了低脂冰淇淋的感官指标,发现脂肪替代率为25%的籼糯淀粉低脂冰淇淋的感官指标与中脂冰淇淋最接近。表明低脂冰淇淋中糯米淀粉的最适添加量为25%。
This paper selected two varieties of glutinous rice starch-indica glutinous rice starch and japonica glutinous rice starch,and study the effect of fat replacers from glutinou rice starch on the quality of low ice cream.The results show that： Adding glutinous rice starch to low-fat ice cream increase the viscosity of ice cream slurry,decrease the hardness of ice cream and improve the melting resistance of the ice cream.The fuzzy mathematics method was used to evaluate the sensory quality of the ice cream,which show the sensory properties of the low-fat ice cream by replacing 25% fat with indica glutinous rice starch is as good as the middle fat ice cream.It is identified that the best fat substitutes replacement of ice cream is 25%.
出处
《食品科技》
CAS
北大核心
2011年第2期79-82,89,共5页
Food Science and Technology
关键词
糯米淀粉
冰淇淋
脂肪替代品
glutinous rice starch
ice cream
fat replacer
