摘要
研究了菊糖取代脂肪率对植脂掼奶油的影响,通过对植脂掼奶油的打发率、泡沫稳定性、融点、屈服应力、触变性、储能模量、损耗模量和感官评定等几个指标的测定发现:以菊糖取代50%的脂肪得到的植脂掼奶油具有与全脂样品相似的性质。
The effect of fat substitute rate of inulin on whipped cream was investigated.By measuring the overrun, foam stability, melt point, yield stress, thixotropy, G′, G″ and sensory evaluation, it was shown that the whipped cream with 50% inulin as fat substitute was similar to the whole fat cream.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第9期60-63,共4页
Science and Technology of Food Industry
基金
国家自然科学基金项目(20376029)
