食品科学2018，Vol.39Issue(12)：1-8,8.DOI:10.7506/spkx1002-6630-201812001
不同种类脂肪替代物对软冰淇淋浆料流变特性及产品品质和口感的影响
Effect of Fat Replacers on Rheological Properties of Soft Ice Cream Mixes and Quality and Mouthfeel of Ice Cream
摘要
Abstract
The purpose of this research was to determine the feasibility of milk protein concentrate (MPC), inulin, dextran and their mixtures MPC-inulin (M-I) and MPC-dextran (M-D) as fat replacers for producing low-fat ice cream by instrumental analyses and sensory evaluation. The results showed that no significant differences in the pH, titrable acidity or overrun of ice cream were found between the control and experimental groups. The use of inulin and dextran increased the stability of ice cream mixes, and MPC increased the viscosity and decreased the melting rate. The particle size distribution of ice cream in the dextran group was similar to that of the control group whereas the MPC, inulin and M-D groups showed smaller particle size with narrower range distribution. Dynamic rheological parameters at both frequency and temperature sweeps showed that the M-I and M-D groups were closer to that of the control. Sensory evaluation showed that the M-I and M-D groups had better fat-like mouthfeel. The regression model obtained by regression analysis based on overall mouthfeel and temperature-dependent dynamic rheological parameters will be useful for evaluation of the applicability of fat replacers in low-fat soft ice cream.关键词
低脂软冰淇淋/脂肪替代品/粒径分布/动态流变学Key words
low-fat ice cream/fat replacer/particle size distribution/rheological properties分类
轻工纺织引用本文复制引用
赵雯,张健,姜芸云,赵笑,郝晓娜,李柳,赵娟,杨贞耐..不同种类脂肪替代物对软冰淇淋浆料流变特性及产品品质和口感的影响[J].食品科学,2018,39(12):1-8,8.基金项目
国家自然科学基金面上项目(31371804) （31371804）
