摘要
研究了小麦麸脂肪替代品(WBFS)部分和全部替代冰淇淋中的脂肪对冰淇淋品质的影响。结果表明:WBFS可以提高冰淇淋浆料的黏度,改善冰淇淋的膨胀率;全部脂肪被替代的冰淇淋(FFS)在抗融性、感官评定和质构方面表现出与常规冰淇淋(RF)相似或者略优的品质,而部分脂肪被替代的冰淇淋(MFS)却表现出较差的抗融性和差异明显的感官和质构特性。
Partial and full fat substituted ice cream were compared. The result illustrated that wheat branbased fat substitute can improve the mix viscosity and overrun of the ice cream; moreover, the properties of full fat substituted ice cream, such as melting resistance, sensory evaluation and textural properties were similar or even better than that of regular ice cream; however, the partial fat substituted ice cream showed worse melting resistance, significantly differed sensory and textural properties.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第5期82-84,共3页
Food and Fermentation Industries
关键词
小麦麸脂肪替代品
低脂
冰淇淋
wheat bran-based fat substitute, fat reduced, ice cream
