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| 小麦麸脂肪替代品对低脂冰淇淋品质的影响 | |
| 引用本文： | 王秀军,张晖,王立,郭晓娜. 小麦麸脂肪替代品对低脂冰淇淋品质的影响[J]. 食品与发酵工业, 2009, 35(5) |
| 作者姓名： | 王秀军 张晖 王立 郭晓娜 |
| 作者单位： | 江南大学食品学院,国家重点实验室,江苏无锡,214122 |
| 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。 |
| 关 键 词： | 小麦麸脂肪替代品 低脂 冰淇淋 |
Effects of Wheat Bran-based Fat Substitute on the Quality of Fat-reduced Ice Cream |
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| Wang Xiujun,Zhang Hui,Wang Li,Guo Xiaona. Effects of Wheat Bran-based Fat Substitute on the Quality of Fat-reduced Ice Cream[J]. Food and Fermentation Industries, 2009, 35(5) | |
| Authors: | Wang Xiujun Zhang Hui Wang Li Guo Xiaona |
| Abstract: | Partial and full fat substituted ice cream were compared.The result illustrated that wheat bran-based 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. |
| Keywords: | wheat bran-based fat substitute fat-reduced ice cream |
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