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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 总被引:1,自引:0,他引:1
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。 相似文献
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低脂冰淇淋的性质研究 总被引:4,自引:0,他引:4
用籼米为基质的脂肪替代品替代冰淇淋配方中的部分脂肪开发了低脂冰淇淋;研究了低脂冰淇淋的膨胀率、抗融化能力、硬度、贮能模量和感官指标。结果表明:随着冰淇淋配方中脂肪含量减少,冰淇淋的膨胀率逐渐增加,抗融化能力略有下降,脂肪替代品能明显增加低脂冰淇淋的膨胀率并改善其抗融化性。低脂冰淇淋的硬度和G^+下降。用模糊数学的方法评价了低脂冰淇淋的感官指标,发现低脂冰淇淋中脂肪的最佳含量为4%。脂肪替代品能明显改善低脂冰淇淋的感官品质。脂肪含量为4%的低脂冰淇淋的感官指标与中脂冰淇淋相当。 相似文献
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研究了籼米为基质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降低、冰淇淋的硬度逐渐降低、冰淇淋的黏性和弹性均逐渐下降。感官评定获得的冰淇淋的质构变化趋势与流变仪测定的冰淇淋黏弹性变化趋势一致,质构仪测定的冰淇淋硬度在8000g时感官评定结果最好。 相似文献
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糯米淀粉质低脂冰淇淋的品质研究 总被引:1,自引:0,他引:1
实验选取籼糯和粳糯两个品种的糯米淀粉,研究了以糯米淀粉为基质的脂肪替代品对低脂冰淇淋品质的影响。结果表明:糯米淀粉加入低脂冰淇淋提高了浆料黏度,降低了冰淇淋成品的硬度,改善了冰淇淋的抗融化性。用模糊数学的方法评价了低脂冰淇淋的感官指标,发现脂肪替代率为25%的籼糯淀粉低脂冰淇淋的感官指标与中脂冰淇淋最接近。表明低脂冰淇淋中糯米淀粉的最适添加量为25%。 相似文献
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用脂肪替代物研制无脂肪冰淇淋 总被引:4,自引:0,他引:4
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。 相似文献
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Selected volatile compounds of chocolate ice creams containing 0.6, 4.0, 6.0, or 9.0% milk fat or containing 2.5% milk fat, cocoa butter, or one of three fat replacers (Simplesse, Dairy Lo, or Oatrim) were analyzed by gas chromatography and gas chromatography-mass spectrometry using headspace solid-phase microextraction. The headspace concentration of most of the selected volatile compounds increased with decreasing milk fat concentration. Fat replacers generally increased the concentration of volatiles found in the headspace compared with milk fat or cocoa butter. Few differences in flavor volatiles were found between the ice cream containing milk fat and the ice cream containing cocoa butter. Among the selected volatiles, the concentration of 2,5-dimethyl-3(2-methyl propyl) pyrazine was the most highly correlated (negatively) with the concentration of milk fat, and it best discriminated among ice creams containing milk fat, cocoa butter, or one of the fat replacers. 相似文献
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Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers 总被引:7,自引:0,他引:7
Ice cream mixes and frozen ice creams at milk fat levels of 12%, 8%, 6%, 6% plus a protein-based fat replacer, and 6% plus a carbohydrate-based fat replacer were evaluated for viscoelastic properties by dynamic testing with sinusoidal oscillatory tests at various frequencies. The storage modulus (G'), loss modulus (G"), and tan delta (G"/G') were calculated for all the treatments to determine changes in the viscous and elastic properties of the mixes and frozen ice creams due to fat content. In ice cream mixes, G' and G" exhibited a strong frequency dependence. The G" was higher than G' throughout the frequency range (1 to 8 Hz) examined, without any crossover, except for the 12% mix. Elastic properties of the ice cream mixes decreased as fat content decreased. Tan delta values indicated that fat replacers did not enhance the elastic properties of the ice cream mixes. In all frozen ice creams, G' and G" again showed a frequency dependence throughout the range tested (0.5 to 10 Hz). The amount of fat in ice creams and the degree of fat destabilization affected the elasticity in the frozen product. Even though the ice creams did not have significant elastic properties, when compared as a group the samples with higher fat content had higher elastic properties. The addition of protein-based and carbohydrate-based fat replacers did not enhance the elastic properties of the ice creams but did increase the viscous properties. 相似文献
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分别利用浓缩牛乳蛋白(milk protein concentrate,MPC)、菊粉、葡聚糖及其复合物(浓缩牛乳蛋白-菊粉(MPC-inulin,M-I)、浓缩牛乳蛋白-葡聚糖(MPC-dextran,M-D))作为脂肪替代物制作无脂软质冰淇淋。通过仪器分析和感官评价综合分析其替代脂肪效果。结果表明,不同实验组冰淇淋在pH值、滴定酸度和膨胀率方面无明显差异,葡聚糖及菊粉的添加增加了体系稳定性,MPC可以增加体系黏度并延缓融化速率。葡聚糖组冰淇淋具有与对照组冰淇淋相似的粒径分布,而MPC组、菊粉组和M-D组的粒径更小且分布更为集中。M-I组和M-D组的频率扫描和温度扫描的动态流变学参数与对照组更为接近。感官评价分析表明,M-I和M-D组具有较好脂肪类似的口感。回归分析进一步得到整体口感与温度依赖的动态流变学参数的回归模型,为模拟低脂软冰淇淋顺滑细腻的口感提供可行的评价方法。 相似文献
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辛烯基琥珀酸马铃薯淀粉酯在冰淇淋中的应用研究 总被引:1,自引:0,他引:1
将辛烯基琥珀酸马铃薯淀粉酯作为脂肪替代品代替配方中的奶油,进行了冰淇淋的制备试验。结果表明,冰淇淋配方为奶粉14%、白砂糖13%、蛋黄2%和复合稳定剂0.2%时,添加3.0%(w/w)该淀粉酯的无奶油冰淇淋制品其融化率下降、膨胀率提高,口感更加清凉、细滑;其它不同替代程度的低脂冰淇淋制品品质也较优良,整体品质明显优于添加3.0%(w/w)马铃薯原淀粉作为脂肪替代品制得的冰淇淋制品。结论为高黏度辛烯基琥珀酸马铃薯淀粉酯可以作为脂肪替代品部分或全部代替冰淇淋配方中的奶油,但相应冰淇淋的硬度略有增加。 相似文献
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OYA BERKAY KARACA MEHMET GÜVEN KURBAN YASAR SEVIM KAYA TALIP KAHYAOGLU 《International Journal of Dairy Technology》2009,62(1):93-99
The effects of fat replacers (Simplesse® D-100, N-Lite D, and inulin) on the melting characteristics, overruns, hardness, rheological parameters and sensory attributes of reduced (RF, 60.0 g/kg), low (LF, 40.0 g/kg), and nonfat (NF, 1.0 g/kg) ice creams were investigated. The magnitudes of the melting rates were in the order RF>LF>NF for samples that contained Simplesse® D-100 or inulin, but the reverse order was found for samples with N-Lite D. The nonfat ice creams had lowest overrun values of around 10%. Inulin-containing ice creams possessed higher overrun values than others ( P > 0.05). The use of fat replacer decreased the hardness of ice creams. All ice cream samples showed pseudoplastic (shear-thinning) behavior. The addition of N-Lite D and inulin decreased the flow behaviour index of ice cream samples. The reduced and low fat ice cream samples were rated as similar to the control by a sensory panel. On the other hand, no correlations ( P > 0.05) were observed between rheological parameters and sensory texture and mouthfeel. 相似文献