摘要
研究了棕榈油、菜籽油、大豆油等植物油脂在冰淇淋中的应用。结果表明,在感官方面,菜籽油、大豆油影响冰淇淋的色泽滋味,使其颜色变黄,口感上带有生油味;棕榈油对冰淇淋的滋味稍有影响,而在色泽方面有所改善,使其颜色变白;三种植物油脂均使冰淇淋的组织结构变得更加细腻柔软,尤以棕榈油的效果最为明显。在膨胀率方面,三种油脂均对其有不同程度的下降作用。在融化率方面,菜籽油、大豆油对冰淇淋的抗融化性能有所改善,棕榈油对其影响不大。
This paper studied the application of veg etable oil,such as palm oil,rap oil and soybean oil in ice cream.The results showed that rap oil and soybean oil could make the ice cream more yellow,and had undesired off-flavor.Palm oil had only a little unfavorable effect on the flavor of the ice cream,but could make the ice cream whiter.All three kinds of veg etable oil made ice cream's texture more smooth and softer,especially palm oil.But they all decreased the overrun of ice cream.Rap oil and soybean oil improved the anti-melting property,but palm oil had no obvious influence.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第3期36-37,共2页
Science and Technology of Food Industry
