麦芽糊精替代脂肪对冰淇淋浆料流变学特性的影响

为了研究麦芽糊精替代脂肪对冰淇淋浆料流变学特性的影响,研究了麦芽糊精替代0%、25%、50%、75%脂肪的冰淇淋浆料的流动性、稠度和分子网络结构破坏、恢复等情况。结果表明,各替代率的浆料均属于假塑性流体,具有触变性,随脂肪替代率增大,浆料假塑性增强,稠度降低,流动性增大,屈服应力减小,浆料结构更容易被破坏。替代增强了浆料剪切结构恢复能力和热稳定性。0%、25%替代率浆料的G’、G″均明显大于50%、75%替代率,25%脂肪替代几乎不影响浆料G’,此外,替代增强了浆料G″对频率的依赖性,随频率增大显著上升。 

Impact of rheological properties on ice cream mixes with fat replaced by maltodextrinin

In order to investigate the impact of rheological properties on ice cream mixes with fat replaced by maltodextrinin,measurements as steady shear flow,in-shear structural recovery,thermostable property and viscoelastic property were carried out to study fluidity,thermal stability and macromolecular network structure of ice cream mixes with 0%,25%,50%,75% fat replaced by maltodextrinin respectively.The results showed that all ice cream mixes were pseudoplastic fluid with thixotropy,as the replacement level increased both consistency and yield stress of the mixes decreased which resulted the ice cream mixes much more damaged,while both fluidity and pseudoplasticity increased.Besides,both in-shear recovery and thermal stability of mixes were enhanced with fat replaced.The G’ and G″ of 0%,25% substituted ice cream mixes were obviously greater than 50% and 75% replaced;25% fat substitution affected mixes G’ little compared with not replaced,besides substitution enhanced G″ frequency-dependent,and G″ raised significantly with frequency increased.