油脂种类对软冰淇淋品质影响研究  

Study on Effects of Lipids on Soft-serve Ice Cream Quality

作　　者：刘梅森 何唯平 

机构地区：[1]深圳市海川实业股份有限公司,广东深圳518040

出　　处：《食品科学》2007年第8期40-43,共4页Food Science

基　　金：广东省科技厅地市重点引导项目(2004B26001143);深圳市科技重点项目(深科信[2005]387号)

摘　　要：对反映软冰淇淋品质的各指标进行测试,以考察棕榈油、椰子油和黄油对软冰淇淋品质的影响,结果表明,除棕榈油抗溶性不如黄油外,棕榈油和黄油对软冰淇淋品质影响接近。椰子油除了硬度与两者接近外,对软冰淇淋其他指标的影响均明显有别与棕榈油和黄油。椰子油膨化率最高,黄油抗溶性最好。The soft-serve ice cream quality indices concerning rigidity, overrun and resistant-melted were studied in the presence of lipids. The results showed that the palm oil and the butter give the similar effects on the quality of soft ice cream except that the palm oil shows worse the melting-resistance than the butter did. Concerning rigidity, coconut oil its significantly different from palm oil and butter in affecting the indices of the soft ice cream quality besides rigidity. Coconut oil gives the best overrun and butter gives the best melting-resistance compared to the other oils.

关 键 词：软冰淇淋 棕榈油 椰子油 黄油 抗溶性 膨化率 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]