低脂食品的风味改善

本文探讨了脂肪脱去对食品风味的影响以及脂肪替代物和风味剂的发展及应用，并以冰淇淋为例，阐述了改善低脂冰淇淋风味的方法。     

用脂肪替代物研制无脂肪冰淇淋

本文简要介绍国外用几种脂肪替代物替代传统冰淇淋中的脂肪成分,研制无脂肪冰淇淋的配方及其组成。以及该研制冰淇淋的理化、感官分析与评价。     

食品工业2001年总目次

冰淇淋Sorbet配方及其复合稳定剂1(3)银杏冰淇淋的研制1(6)冰霜生产工艺与配方1(10)菠萝蜜冰淇淋的制造工艺1(7)玻璃化转变、重结晶对冰淇淋品质的影响1(13)沙棘冰淇淋的研制1(12)用脂肪替代物研制无脂肪冰淇淋1(15)食品添加剂甘草甜素的生理功效与应用2(36)转谷氨酸胺酶在食品中的应用3(20)延长低温火腿肠保质期的NISIN复合防腐剂3(22)酶法液化玉米淀粉制备麦芽糊精3(24)竹蓐色素理化性质的研究3(26)微胶囊化双歧杆菌产品的特性3(28)几种天然防腐剂及其在食品中的应用3(30)     

淀粉为基质的脂肪替代品对无脂冰淇淋特性的影响

研究了淀粉为基质的脂肪替代品对无脂冰淇淋的膨胀率、抗融化能力、硬度、粘弹性和感官指标的影响,结果表明,脂肪替代品能明显增加冰淇淋的膨胀率并改善其抗融化性,当无脂冰淇淋中脂肪替代品的含量达到3%时,其融化率与中脂冰淇淋接近。脂肪替代品还能明显增加无脂冰淇淋的硬度、G'和G"。用模糊数学的方法评价了无脂冰淇淋的感官指标,发现无脂冰淇淋中脂肪替代品的最佳添加量为3%。脂肪替代品能明显改善无脂冰淇淋的感官品质。     

碳水化合物作为冰淇淋中脂肪替代品

碳水化合物作为冰淇淋中脂肪替代品罗郑生摘编（山西垣曲矿区商业饮食服务部，垣曲，０４３７００）今天市场上出现的各种不同的、在包装上标著“清淡”、“低脂”、“无糖”或“低热量”等字眼的食品和饮料，全都是含有脂肪替代物的产品。基于植物衍生物的脂肪替代物和代...     

淀粉为基质的脂肪替代品对无脂冰淇淋特性的影响

研究了淀粉为基质的脂肪替代品对无脂冰淇淋的膨胀率、抗融化能力、硬度、粘弹性和感官指标的影响,结果表明,脂肪替代品能明显增加冰淇淋的膨胀率并改善其抗融化性,当无脂冰淇淋中脂肪替代品的含量达到3%时,其融化率与中脂冰淇淋接近。脂肪替代品还能明显增加无脂冰淇淋的硬度、G’和G\     

冰淇淋用乳化稳定剂的新动向

前言近10年来，国际上的冰淇淋出现一股高级化热浪．各著名公司纷纷推出超高级冰淇淋．低档冰淇淋中上市了一些有特色的产品，例如1992年上市的西瓜雪贝特、南瓜冰淇淋．有些冰淇淋中使用了代替脂肪的淀粉，属于保健食品。制造超高级冰淇淋时，必须使用不影响产品特色风味的乳化剂和稳定剂。本文列举了目前国际上在冰淇淋中尚在使用的乳化剂、稳定剂的性质，及其选用原则。1．冰淇淋的乳化剂在冰淇淋制造的各个过程中，其牛乳中的脂肪球的集散有所不同，乳化剂的作用是促使脂肪球呈微细粒状而凝聚，并使其保持稳定，参见图1．乳化剂因分子结…     

脂肪替代物在肉制品中应用研究进展

近几年人们对于肉制品的摄入量逐渐增加,而传统肉制品中较高的脂肪含量给人们带来了很多慢性疾病。由于脂肪替代物在肉制品中的应用可有效降低脂肪的摄入,且能预防高脂膳食所引起的一系列疾病,弥补脂肪的减少给肉制品所带来的口味上的损失,因此低脂肉制品的研究势在必行。本文基于国内外脂肪替代物的发展现状,从单一型脂肪替代物(蛋白质类、碳水化合物类、脂质类)和复合型脂肪替代物(由不同基质来源物按照一定比例结合在一起协同发挥脂肪替代作用的混合物)2个方面阐述了各自对于低脂肉制品的感官特性和质构特性影响的研究进展还有脂肪替代物应用中存在的问题,并对脂肪替代物发展方向做出了展望,以期为低脂肉制品的研发提供一定的参考。     

小麦麸脂肪替代品对低脂冰淇淋品质的影响

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。     

脂肪替代物在肉制品中的应用

针对脂肪替代物的基本概念、种类及在肉制品中的应用以及对肉制品品质特性的影响等几个方面进行阐述,分析脂肪替代物应用中存在的问题并进行了展望。     

脂肪替代品在冰淇淋中的应用研究进展

脂肪替代品可以替代传统冰淇淋中的脂肪,减少热量,有利于消费者的身体健康。文章综述近年来国内外学者对于脂肪替代品在冰淇淋中的应用研究成果,对其研究方法和结果进行分析、总结,并对脂肪替代品存在的问题和发展前景进行展望。     

蛋清基脂肪替代品对冰淇淋的理化性质及微观结构的影响

利用蛋清基脂肪替代品降低高脂冰淇淋中的脂肪,开发低脂冰淇淋。通过理化性质测量、感官评价和微观结构的观察,综合分析脂肪替代品在冰淇淋中的代脂肪效果。结果表明：脂肪替代率15%时,冰淇淋的气泡和脂肪总聚集数量多,膨胀率提高,从54.9%增大到72.6%,而融化率降低,从48.32%降低到24.3%。在脂肪替代率25%～30%时,冰淇淋的口感和接受度降低。因此,脂肪替代率15%时,冰淇淋的可接受度最佳。     

Physical properties of ice cream containing milk protein concentrates

Two milk protein concentrates (MPC, 56 and 85%) were studied as substitutes for 20 and 50% of the protein content in ice cream mix. The basic mix formula had 12% fat, 11% nonfat milk solids, 15% sweetener, and 0.3% stabilizer/emulsifier blend. Protein levels remained constant, and total solids were compensated for in MPC mixes by the addition of polydextrose. Physical properties investigated included apparent viscosity, fat globule size, melting rate, shape retention, and freezing behavior using differential scanning calorimetry. Milk protein concentrate formulations had higher mix viscosity, larger amount of fat destabilization, narrower ice melting curves, and greater shape retention compared with the control. Milk protein concentrates did not offer significant modifications of ice cream physical properties on a constant protein basis when substituted for up to 50% of the protein supplied by nonfat dry milk. Milk protein concentrates may offer ice cream manufacturers an alternative source of milk solids non-fat, especially in mixes reduced in lactose or fat, where higher milk solids nonfat are needed to compensate other losses of total solids.     

The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream

The purpose of this research was to evaluate the texture of regular (12%), low fat (6%), and fat-free vanilla (0.5%) ice creams by sensory and instrumental analyses. The low fat and fat free ice cream were prepared using a whey protein based fat replacer (Simplesse ^® 100) as the fat replacement ingredient. Two processing trials with continuous commercial-like process conditions were undertaken. Sensory analyses disclosed that ice creams containing 6% of fat replacer in place of or with milk fat had no demonstrable effect on vanillin flavour. While the sensory attributes of the low fat samples were comparable to the regular vanilla ice cream, the trained sensory panel rated the fat free ice cream to have lower viscosity, smoothness and mouth coating properties. Instrumentally determined apparent viscosity data supported the sensory data. Compared with the fat replacer, milk fat significantly increased the fresh milk and cream flavours of the ice cream. Results emphasized the importance of fat as a flavour modifier and the improvement of texture by addition of Simplesse ^® 100.     

Effect of the fat globule sizes on the meltdown of ice cream

The meltdown of ice cream is influenced by its composition and additives and by fat globule size. The objective of this study was to examine the effect of fat globule size and fat agglomerate size on the meltdown stability of ice cream. Therefore, an ice cream mix (10% milk fat) was homogenized at pressures ranging from 0 to 30 MPa in single-stage, double-stage, and selective homogenization processes. The ice cream, produced on a continuous ice cream freezer, was characterized by an optimized meltdown test while, in addition, the fat globule sizes and the free fat content were determined in the mix and the molten ice cream. The meltdown was dependent on the fat agglomerate sizes in the unfrozen serum phase. Agglomerates smaller than a critical diameter led to significantly higher meltdown rates. Homogenization pressures of at least 10 MPa were sufficient to produce a stable ice cream. Furthermore, proof was provided that double-stage homogenization is not necessary for fat contents up to 10% and that selective homogenization is possible to produce stable ice creams. Based on these results a model was deduced describing the stabilizing mechanisms during the meltdown process.     

Characterisation of ice cream containing flaxseed oil

Five batches of a 12% (w/w) fat ice cream formulation were prepared using different amounts of flaxseed oil (0%, 3%, 6%, 9% and 12% w/w) to replace milkfat. Meltdown rates, texture of ice cream, particle size of fat globules and microstructure of the ice cream were determined. Increasing the proportion of flaxseed oil in ice cream resulted in an increase in the meltdown rate and a decrease in the ice cream hardness. These were attributed to the low melting temperature of flaxseed oil and the varying extent of fat flocculation. In ice cream containing a high proportion of milkfat, the fat globules formed large particles largely due to flocculation rather than partial‐coalescence. The extent of fat flocculation decreased as the proportion of flaxseed oil was increased. Evidence of fat coalescence was observed in ice cream containing 12% flaxseed oil. The fat flocculates stabilised the air cells and strengthened the foam structure of the ice cream.     

Correlation between colloidal properties of ice cream mix and ice cream

Ice cream mix was produced with a range of emulsifiers and concentrations. Ice cream mix properties were measured and correlated to ice cream properties. Protein load (mg m⁻²) in ice cream mix correlated with major characteristic analyses describing the fat structure in ice cream (fat agglomerate size, fat agglomeration index, solvent extractable fat). Thus, the measurement of protein load in the mix can be used to predict ice cream fat stability and related structure with constant processing conditions. As emulsification increased, more fat could be seen at the air interface by scanning electron microscopy. High correlation coefficients were also obtained with fat structure analyses and the quantitative determination of fat in the dripped portion taken from a melting test of ice cream. Hence, fat analysis from the dripped melt fraction is suggested as a method to characterize the fat-related structure in ice cream.     

Effect of modified starch from sweet potato as a fat replacer on the quality of reduced fat ice creams

In the present study, application of different levels (0, 1 and 2%) of citric acid treated sweet potato starch as a fat replacer (FR) in a high (11% fat), medium (6% fat) and low-fat (1%) ice creams were investigated. Results indicated that hardness value tends to improve with the addition of 1% FR in all reduced fat ice creams. During 60 days of storage, a decreasing trend was noticed in overrun, acidity and hardness values of ice cream samples. Overall score of sensory conveyed that the reduced fat ice creams with 1% FR (medium fat ice cream and low fat ice cream) were found to be very acceptable by sensory panels with a similar physicochemical characteristics and acceptance as high-fat ice cream (control) at the end of storage period. Citric acid treated sweet potato starch proved to be a promising alternative as a fat replacer in the ice cream production.     

Blends of delactosed permeate and pro-cream in ice cream: Effects on physical,textural and sensory attributes

Various blends of delactosed whey permeate (DLP) and pro-cream, a by-product of microfiltration during whey protein isolate production, were made and assessed for application in ice creams as a source of protein and fat. These blends were compared with control ice cream containing nonfat dried milk (NFDM) as the primary source of protein. Textural properties of ice creams were influenced by partial replacement of NFDM with DLP-pro-cream blends. Compared with control ice cream, those containing DLP-pro-cream blends showed similar mean ice crystal size, relatively higher melt rate, and reduced fat destabilization. Melt rate (based on linear portion of melting curve) correlated well with the fat globule size distribution or extent of fat destabilization. In sensory analysis, ice creams containing the DLP-pro-cream blends (30:70 and 50:50) were slightly less accepted by panelists than the control ice cream for most of the attributes, with an off-flavor more noticeable with increasing DLP content.