期刊论文

Effect of Glutinous Rice Starch Based Fat Substitutes on Reological Properties of Ice-cream

中文

食品工业

1004-471X

2011

32

2

60-63

本校为第一机构

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。

Two varieties of glutinous rice starch--indica glutinous rice starch and japonica glutinous rice starch was selected, and the effect of glutinous rice starch based fat substitutes replacing different fat contents of ice-cream on the reological of ice-cream was studied. The results showed that the viscosity of ice-cream syrup gradually increased, with less fat content or more substitute content in the ice-cream formula. The hardness of the ice-cream gradually decreased with less fat content. The storage modulus （G＇） and the loss modulus（G＇）...