摘要
水溶性膳食纤维能明显提高冰淇淋的膨胀率和老化后物料的粘度 ,影响其抗融时间。通过研究 ,水溶性膳食纤维在冰淇淋中的添加量以 0 .5 %为宜 ,同时对冰淇淋的基本配方进行了适当调整 ,避免了因添加水溶性膳食纤维而导致冰淇淋产品外观。
Water-soluble dietary fiber (WSDF), isolated from distilled grains after beer brewing, could be used as additive in ice cream production. The sensory properties,viscosity, expansibility, and melting time of ice cream were related to the amount of added WSDF. An appropriate amount of 0.5% WSDF was used in the modified formula for ice cream production.
出处
《冷饮与速冻食品工业》
2003年第1期14-16,共3页
Beverage & Fast Frozen Food Industry
关键词
膳食纤维
冰淇淋
应用
water-soluble dietary fiber
ice cream
application
