| 糯米淀粉为基质的脂肪替代品对冰淇淋流变学性质的影响 |
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| 引用本文： | 周原,丁文平.糯米淀粉为基质的脂肪替代品对冰淇淋流变学性质的影响[J].食品工业,2011(2). |
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| 作者姓名： | 周原 丁文平 |
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| 作者单位： | 武汉工业学院食品科学与工程学院; |
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| 摘 要： | 实验选取籼糯和粳糯两个品种的糯米淀粉,研究了糯米淀粉为基质的脂肪替代品替代冰淇淋中不同脂肪含量对冰淇淋流变性质的影响。结果表明:随着冰淇淋配方中脂肪替代品含量增加或脂肪含量减少,冰淇淋浆料的黏度逐渐增加、硬度逐渐降低、黏性和弹性均逐渐增加。感官评定表明,加入2%籼糯淀粉的低脂冰淇淋感官指标与中脂冰淇淋最接近。
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| 关 键 词： | 糯米淀粉 冰淇淋 脂肪替代品 粘弹性 |
Effect of Glutinous Rice Starch Based Fat Substitutes on Reological Properties of Ice-cream |
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| Zhou Yuan,Ding Wen-ping College of Food Science , Engineering,Wuhan Polytechnic University.Effect of Glutinous Rice Starch Based Fat Substitutes on Reological Properties of Ice-cream[J].The Food Industry,2011(2). |
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| Authors: | Zhou Yuan Ding Wen-ping College of Food Science Engineering Wuhan Polytechnic University |
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| Affiliation: | Zhou Yuan,Ding Wen-ping College of Food Science and Engineering,Wuhan Polytechnic University(Wuhan 430023) |
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| Abstract: | |
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| Keywords: | glutinous rice starch ice cream fat replacer |
| 本文献已被 CNKI 等数据库收录！ |
