| 质构分析仪对不同种类冰淇淋质地品质的研究 |
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| 引用本文： | 钱镭,付尧,霍贵成.质构分析仪对不同种类冰淇淋质地品质的研究[J].中国乳品工业,2007,35(6):42-44. |
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| 作者姓名： | 钱镭 付尧 霍贵成 |
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| 作者单位： | 东北农业大学乳品科学教育部重点实验室,哈尔滨,150030 |
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| 摘 要： | 应用质构仪质地多面分析(TPA)实验法,对不同脂肪质量分数、不同甜味剂种类、不同乳化剂用量的冰淇淋质地进行分析,研究了冰淇淋的质地参数与各成分之间的关系。结果表明,脂肪质量分数、甜味剂种类、乳化剂用量能够影响冰淇淋的硬度、黏附性、弹性、凝聚性、胶性及咀嚼性等质地参数。本研究为利用质构仪测定代替感官来评价冰淇淋的质地品质提供了理论依据。
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| 关 键 词： | 冰淇淋 质地 |
| 文章编号： | 1001-2230（2007）06-0042-03 |
| 修稿时间： | 2006-11-06 |
Evaluation of properties of different ice cream with texture profile analysis |
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| QIAN Lei,FU Yao,HUO Gui-cheng.Evaluation of properties of different ice cream with texture profile analysis[J].China Dairy Industry,2007,35(6):42-44. |
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| Authors: | QIAN Lei FU Yao HUO Gui-cheng |
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| Affiliation: | North East Agriculture University ,Key Laboratory of Dairy Science, Ministry of Education, Harbin 150030, China |
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| Abstract: | Different kinds of ice cream were determined by texture analyzer,ice cream were produced with three levels of fat,three types of sweetener,and three levels of emulsifier sucrose esters of fatty acids.the results show that the levels of fat,the types of sweetener and the levels of emulsifier can effect the indexes of TPA analysis,such as Hardness,Adhesiveness,Springiness,Cohesiveness,Gumminess,Chewiness. |
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| Keywords: | TPA |
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